Method for prolonging preservation time of fresh-cut watermelons

A fresh-keeping, watermelon technology, applied in fruit and vegetable fresh-keeping, food preservation, food science and other directions, can solve the problems affecting the fresh flavor and taste of watermelon, and achieve the effects of avoiding reactions and microbial activities, prolonging the shelf life, and prolonging the fresh-keeping time.

Active Publication Date: 2013-09-25
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, the watermelon (variety Jingxin-2) is washed, disinfected, and cut into watermelon pieces of approximately 3cm×3cm×3cm, and placed in a 0.03mol / L calcium lactate solution Soak for about 10 minutes, drain the surface water, put it into a sterile vacuum bag for vacuum treatment, control the vacuum 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. The product not only meets the requirements of fresh-cut fruits and vegetables with microbiological conditions, but also has bright color, crisp taste and 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 product can be used as raw materials for fresh...

Embodiment 2

[0038] In a clean workshop with an air cleanliness of 100,000, the watermelon (variety Jingxin No. 1) is washed, disinfected, and cut into watermelon slices with a thickness of about 10cm×5cm×1cm, and placed in a chlorination at a concentration of 0.05mol / L. Soak in the calcium solution for 10 minutes, drain the surface moisture and put it in a vacuum bag for vacuum treatment. The vacuum degree is controlled at -0.095MPa, and then ultra-high pressure treatment is carried out 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. The product not only meets the requirements of fresh-cut fruits and vegetables with microbiological conditions, but also has bright color, crisp taste and 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 product can be used as raw materials fo...

Embodiment 3

[0040] In a clean workshop with an air cleanliness of 100,000, the watermelon (variety black beauty) is washed, disinfected, and cut into watermelon pieces with a size of 2.5cm×2.5cm×2.5cm, and placed in 0.05mol / L chlorination. Soak the watermelon 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, control the vacuum to -0.05MPa, and then leave it for 5 minutes to allow the calcium molecules to fully enter the watermelon and cancel the vacuum. Pour out the excess solution and vacuum again. Subsequently, ultra-high pressure treatment was performed at 600 MPa for 60 min. The fresh-cut watermelon obtained under this condition, stored at 5°C, has a shelf life of up to 180 days. The product not only meets the requirements of fresh-cut fruits and vegetables with microbiological conditions, but also has bright color, crisp taste and unique flavor and color of watermelon. The...

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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, wherein the 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 food processing technology. Background technique [0002] Watermelon belongs to Cucurbitaceae (Cucurbitaceae), Citrullus (Citrullus), watermelon species, annual trailing herbaceous plant. [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, glucose, rich vitamin C, organic acids, amino acids, calcium, phosphorus, iron and other minerals, and also contains A certain amount of lycopene, but almost no fat. Except for individual and special people, eating watermelon in summer has many benefits to the human body. Urine produced by eating watermelon can dissolve excess salt in the body and prevent the formation of stones in the body. The rich folic acid contain...

Claims

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Application Information

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