Method for prolonging preservation time of fresh-cut watermelons

A fresh-keeping, watermelon technology, applied in fruit and vegetable preservation, food preservation, food science and other directions, can solve the problems affecting the fresh flavor and taste of watermelon, avoid reactions and microbial activities, extend the use and applicable seasons, and prolong the preservation time. Effect

Active Publication Date: 2011-09-21
BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Without sterilization, fresh-cut products usually only have a shelf life of about 10-14 days even if they are processed in a sterile environment, while conventional sterilization processes will seriously affect the fresh flavor and taste of watermelon

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] In a clean workshop with an air cleanliness of 100,000, clean, disinfect, and cut watermelon (the variety is Jingxin-2) into watermelon pieces of about 3cm×3cm×3cm, and place them in 0.03mol / L calcium lactate solution Soak for about 10 minutes, drain the surface moisture, put it into a sterile vacuum bag for vacuum treatment, the vacuum degree is controlled at -0.095MPa, and then perform ultra-high pressure treatment at about 600MPa for about 60 minutes to obtain fresh-cut watermelon products. The fresh-cut watermelon obtained under this condition needs to be stored at 5°C, and the shelf life can be as long as 180 days. Not only the microbiological conditions of the product meet the requirements of fresh-cut fruits and vegetables, but also the color is bright, the taste is fresh and crisp, and it has the unique flavor and color of watermelon. There is no obvious change in the hardness, color and nutrient content of watermelon during the whole storage process. This produ...

Embodiment 2

[0038] In a clean workshop with an air cleanliness of 100,000, clean, disinfect, and cut watermelon (the variety is Jingxin No. 1) into watermelon slices with a thickness of about 10cm×5cm×1cm, and place them in chlorinated watermelons with a concentration of 0.05mol / L. Soak in the calcium solution for 10 minutes, drain the surface moisture, put it into a vacuum bag for vacuum treatment, the vacuum degree is controlled at -0.095MPa, and then perform ultra-high pressure treatment at 500MPa for 60 minutes. The fresh-cut watermelon obtained under this condition needs to be stored at 5°C, and the shelf life can be as long as 180 days. Not only the microbiological conditions of the product meet the requirements of fresh-cut fruits and vegetables, but also the color is bright, the taste is fresh and crisp, and it has the unique flavor and color of watermelon. There is no obvious change in the hardness, color and nutrient content of watermelon during the whole storage process. This p...

Embodiment 3

[0040] In a clean workshop with an air cleanliness level of 100,000, clean, disinfect, and cut watermelon (the variety is Black Beauty) into watermelon pieces with a size of about 2.5cm×2.5cm×2.5cm, and place them in 0.05mol / L chlorination Soak in the calcium solution for about 5 minutes, put the watermelon pieces together with the calcium chloride solution into a sterile vacuum bag for vacuum treatment, the vacuum degree is controlled at -0.05MPa, and then leave it for 5 minutes, so that the calcium molecules can fully enter the inside of the watermelon, cancel the vacuum, Pour off excess solution and apply vacuum again. Subsequently, ultra-high pressure treatment was carried out under the condition of 600MPa for 60min. The fresh-cut watermelon obtained under these conditions can be stored at 5°C and has a shelf life of up to 180 days. Not only the microbiological conditions of the product meet the requirements of fresh-cut fruits and vegetables, but also the color is bright...

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PUM

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Abstract

The invention provides a method for prolonging preservation time of fresh-cut watermelons, which comprises the following steps of: cutting the watermelons, and processing watermelons blocks by using calcium ion solution, performing vacuum processing and ultrahigh pressure processing on the cut watermelons block, and storing in the environment with the temperature of between 5 and 8 DEG C, whereinthe concentration of calcium ions in the calcium ion solution is between 0.01 and 2 mol / L. The invention also provides fresh-cut watermelon products which are obtained by the method and have long preservation time. In the method, the characteristics of biology and physiology of the watermelons are considered fully, and the processing measures which are favorable for storing the quality of the watermelons are screened and determined to perform scientific and reasonable combination. The fresh-cut watermelons are processed by the method, so the preservation time and quality guarantee period of the watermelons reach half a year, and the using season and applicable season of watermelon fruits are prolonged obviously.

Description

technical field [0001] The invention provides a method for prolonging the preservation period of fresh-cut watermelon and a fresh-cut watermelon product with a long preservation period, belonging to the food processing technology. Background technique [0002] Watermelon belongs to Cucurbitaceae (Cucurbitaceae) botanically, watermelon (Citrullus), watermelon species, annual vine herb. [0003] Modern medical research shows that watermelon contains a variety of nutrients and beneficial substances needed by the human body, such as a large amount of sucrose, fructose, and glucose, rich in vitamin C, organic acids, amino acids, and minerals such as calcium, phosphorus, and iron. A certain amount of lycopene, but almost no fat. Except for individual and special groups of people, eating more watermelons in summer has many benefits to the human body. The urine produced by eating watermelon can dissolve excess salt in the body and prevent the formation of stones in the body. The ...

Claims

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Application Information

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IPC IPC(8): A23B7/00
Inventor 马越张超赵晓燕
Owner BEIJING ACADEMY OF AGRICULTURE & FORESTRY SCIENCES
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