Non-thermal processing method of fresh-cut fruits and vegetables

Abstract

The invention discloses a preservation solution of fresh-cut fruits and vegetables, which is a water solution containing 0.01-2% of D-sodium erythorbate, 0.01-2% of calcium chloride and 0.01-2% of sodium tripolyphosphate. The invention further discloses a non-thermal processing method of the fresh-cut fruits and the vegetables, in the method, the preservation solution is utilized, and the high static pressure treatment is combined, thereby being capable of effectively transferring a pressure to the surfaces of the fruits and the vegetables, not only killing microbes in the fruits and the vegetables, but also keeping the fresh quality of the fruits and the vegetables.

Description

Technical field [0001] The invention relates to a non-thermal processing method of fruits and vegetables, in particular to a non-thermal processing method of fresh-cut fruits and vegetables, 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 and processing of fresh fruits and vegetables directly determines the utilization rate of fruit and vegetable consumption and deep processing in my country. [0003] At present, the fresh-keeping technology of fruits and vegetables is mainly air-conditioned and high-pressure preservation. Modified atmosphere preservation is the process of processing fruits and vegetables into fresh-cut fruits and vegetables and then filling them with nitrogen for preservation. The general ...

AI Technical Summary

Problems solved by technology

This preservation method has several defects: first, the fruits and vegetables processed by this method cannot kill the spores in the fruits and vegetables, so they cannot be stored at room temperature for a long time, and the general preservation period is no more than 7 days; second, the fruits and vegetables processed by this method Fruits and vegetables are directly packed in bags, and the high pressure generated during the high pressure process is mainly physical high pressure instead of hydrostatic pressure, which seriously reduces the quality of fruits and vegetables

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