Waxberry preserving process based on ultra pressure technology

An ultra-high pressure technology and process technology, which is applied in the direction of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of affecting food and cannot be used, and achieve the effect of prolonging the shelf life, reducing the pH value change, and having good safety.

Inactive Publication Date: 2011-04-27
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional sterilization and inactivation technologies are mainly thermal processing technologies, and thermal processing technologies cannot ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Pick a single bayberry that is fresh and free of pest damage for vacuum packaging, put 6 vacuum packaging bags containing a single bayberry into a plastic bag, add water, and seal it; put it into an ultra-high pressure device, seal it, pressurize it to 400MPa, and hold the pressure for a period of time For 2 minutes, pressurize at 20°C, release the pressure, take out the plastic-sealed plastic bag from the ultra-high pressure equipment, disassemble the plastic-sealed plastic bag, and store the vacuum-packed bag with a single bayberry in it at 4°C and 20°C respectively .

[0021] The bayberry taken out from the vacuum packaging bag was tested for each index. Water loss, sugar content, pH and a of bayberry juice after ultra-high pressure treatment * The value increased, the hardness decreased, and the activity of polyphenol oxidase decreased to 69% of the original. During the storage process, the water loss and hardness of the treated red bayberry juice did not change m...

Embodiment 2

[0023] Pick a single bayberry that is fresh and free of pest damage for vacuum packaging, put 10 vacuum packaging bags containing a single bayberry into a plastic bag, add water, and seal it; put it into an ultra-high pressure device, seal it, pressurize it to 500MPa, and hold the pressure for a period of time For 2 minutes, pressurize at 20°C, release the pressure, take out the plastic-sealed plastic bag from the ultra-high pressure equipment, disassemble the plastic-sealed plastic bag, and store the vacuum-packed bag with a single bayberry in it at 4°C and 20°C respectively .

[0024] The bayberry taken out from the vacuum packaging bag was tested for each index. The water loss and polyphenol oxidase activity of bayberry juice increased after ultra-high pressure treatment, and the sugar content, pH, hardness and a * value drops. During the storage process, the juice loss and sugar content did not change much, and the pH fluctuation range was obviously smaller than that of ...

Embodiment 3

[0026] Pick a single bayberry that is fresh and free of pest damage for vacuum packaging, put 8 vacuum packaging bags containing a single bayberry into a plastic bag, add water, and plastic seal; put it into an ultra-high pressure device, seal it, pressurize to 600MPa, and hold the pressure for a period of time For 2 minutes, pressurize at 20°C, release the pressure, take out the plastic-sealed plastic bag from the ultra-high pressure equipment, disassemble the plastic-sealed plastic bag, and store the vacuum-packed bag with a single bayberry in it at 4°C and 20°C respectively .

[0027] The bayberry taken out from the vacuum packaging bag was tested for each index. Water loss, sugar content, pH, a of bayberry juice after ultra-high pressure treatment * Value and polyphenol oxidase activity increased, hardness decreased. During storage, juice loss and hardness change little, sugar content and a * The value increased slightly, and the pH fluctuation range was significantly s...

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PUM

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Abstract

The invention discloses a waxberry preserving process based on an ultra high pressure technology, which comprises the steps of: selecting a single fresh waxberry without insect pest damage for vacuum packaging, placing 6-10 vacuum packaging bags containing the single waxberry in a plastic bag, adding clear water, and plastically packaging; placing the plastically packaged plastic bag in ultra high pressure equipment, sealing, pressurizing to 400-600MPa, holding the pressure for 2-5 minutes, wherein the pressurized temperature is 20-60 DEG C; and releasing the pressure, taking the plastically packaged plastic bag from the ultra high pressure equipment and unpacking, and storing the taken vacuum packaging bags containing the single waxberry at a temperature of 4 DEG C or 20 DEG C. The invention has the advantages of good safety and low energy consumption, and belongs to an environment-friendly processing technology; the PH value change of the waxberry in a storage course is obviously decreased, enzyme activity is declined, the colour and the hardness of the waxberry are better kept, metamorphism is effectively restrained, and the shelf life of the waxberry is prolonged.

Description

technical field [0001] The invention relates to a fresh-keeping method, in particular to a process for keeping fresh-keeping bayberry based on ultra-high pressure technology. Background technique [0002] Myrica rubra is a popular fruit, native to temperate and subtropical humid regions. It is rich in nutrition, rich in cellulose, minerals, vitamins and some protein, fat, pectin and 8 kinds of essential amino acids needed by the human body. However, the shelf life of red bayberry is very short, no more than 7 days at 4°C (refrigerated), and no more than 3 days at 20°C (room temperature), and it is easy to be damaged by the outside during transportation and storage, causing deterioration. For example, there will be loss of juice, darker color, softer texture, peculiar smell, etc., which greatly affects its quality and is not conducive to consumption. And this is mainly due to the colony propagation and enzymatic reaction of bayberry fruit. Traditional sterilization and ina...

Claims

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Application Information

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IPC IPC(8): A23B7/00
Inventor 于勇甘晓玲王敏杨徽和劲松李建平朱松明
Owner ZHEJIANG UNIV
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