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Storage and preservation method of smallanthus sonchifolius

A technology for storage and preservation of yacon, which is applied to the preservation of fruits and vegetables, preservation of fruits/vegetables through freezing/refrigeration, food preservation, etc., which can solve the problems of poor storage effect and short shelf life, and achieve long storage period and safe storage method Effect

Inactive Publication Date: 2013-05-15
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a fresh-keeping method for yacon fruit, which is a safe and pollution-free heat-treatment combined with packaging fresh-keeping method, which solves the technical problems of short shelf life and poor storage effect in the background technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] A storage and fresh-keeping method of snow lotus fruit, the fresh-keeping method comprises the following steps:

[0024] 1] Choose material

[0025] Choose freshly harvested yacon with no pests and diseases, no mechanical damage, good maturity and uniformity;

[0026] 2] heat treatment

[0027] Adjust the temperature of the constant temperature and humidity incubator to 28-35°C (the best is 35°C) in advance, and adjust the humidity to 80-85% to maintain it. Put the selected yacon into a plastic film bag with a thickness of about 0.03mm. Put it in a constant temperature and humidity box for 20-24h;

[0028] 3] pre-cooling

[0029] After the heat treatment is finished, the yacon is taken out from the plastic film bag, and placed at a temperature of 8°C-12°C (preferably 10°C) for precooling for no less than 8 hours;

[0030] The short-term heat treatment after fruit harvest can inhibit the spore germination and spoilage caused by fungi inside and outside the organism. ...

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PUM

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Abstract

The invention provides a storage and preservation method of smallanthus sonchifolius, which comprises four steps of material selection, thermal treatment, precooling as well as packaging and storage. As a thermal treatment technology is introduced, the storage period of the smallanthus sonchifolius is greatly shortened, and can reach 4-7 months. The storage method has the advantages of being safe, reasonable and sanitary, having a long storage period, and leading to no toxin and harm for the smallanthus sonchifolius; moreover, the storage and preservation method has a higher commercial value.

Description

technical field [0001] The invention relates to a fresh-keeping method, in particular to a storage and fresh-keeping method for yacon. Background technique [0002] Yacon is native to the Andes Mountains and is a common tuber fruit in the local area. It tastes sweet, but not high in calories. Yacon tubers are mainly composed of oligosaccharides, which are low-calorie foods. They can effectively reduce blood sugar and blood lipids, clean the stomach, and treat high blood pressure. They are especially suitable for diabetics and dieters. At the same time, they also contain more than 20 kinds of essential amino acids and Rich in minerals. However, when yacon is harvested, it is extremely prone to mechanical damage and injury, and it is prone to rot when stored at room temperature. [0003] Heat treatment before storage of fruits and vegetables refers to using the thermal and other physical and chemical characteristics of fruits and vegetables to place fruits and vegetables in ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/148A23B7/04
Inventor 寇莉萍李智英余杰辛英会姚志勇
Owner NORTHWEST A & F UNIV