Processing method for preserving fruits and vegetables at room temperature

Abstract

The invention discloses quality guarantee liquid, which is aqueous solution containing 0.01 to 2 percent of potassium sorbate, 0.01 to 2 percent of D-sodium isoascorbate, 0.01 to 2 percent of nisin and 0.01 to 2 percent of malic acid/citric acid/snow pear acid. The invention also discloses a processing method for preserving fruits and vegetables at room temperature. In the method, bacterial spores can be killed at low temperature under low pressure by combining the quality guarantee liquid and high-static pressure treatment so as to preserve the fruits and vegetables at the room temperature for a long term.

Description

Technical field [0001] The invention relates to a food processing method, in particular to a processing method capable of preserving fruits and vegetables at room temperature, and belongs to the technical field of food processing. Background technique [0002] my country is an important fruit and vegetable production and consumption country. The sown area and output of fruits and vegetables in my country account for about 40-50% of the world, ranking first in the world. Therefore, the preservation of fresh fruits and vegetables directly determines the utilization rate of fruit and vegetable consumption and deep processing in my country. [0003] With the continuous improvement of people's living standards, people's demand for fruits and vegetables is also increasing, especially for those areas located in northwest China. Due to geographical and climatic reasons, the supply of fruits and vegetables is insufficient, especially the supply of high-quality fruits and vegetables. There ...

AI Technical Summary

Problems solved by technology

Nowadays, there are generally two methods for the preservation of processed fruits and vegetables: one is fresh-cut fruits and vegetables (clean vegetables) controlled atmosphere preservation, the low-temperature shelf life of this method does not exceed 21 days, and it is impossible to store them at room temperature, which seriously restricts the long-distance cross-distance and long-distance storage of fruits and vegetables. transportation; the other is high-temperature canning of fruits and vegetables, this method can achieve normal temperature preservation of fruits and vegetables, but the quality of fruits and vegetables has been completely destroyed, almost losing their edible value

Foreign countries also use high static pressure to sterilize food, but only mashed potatoes can be stored at room temperature. It is achieved by processing food at a pressure higher than 700MPa combined with a temperature above 90°C. and temperature requirements are very high, it is difficult to achieve

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