Antistaling agents for fresh kiwi fruit slices, fresh-keeping products and fresh-keeping method

A fresh-keeping method and technology of kiwifruit, which are applied in the field of fresh-keeping agent and fresh-keeping, can solve the problems of loss of nutrients, accumulation of quinone, darkening of product color, etc., and achieve the effect of good fresh-keeping effect, low price and easy-to-obtain materials

Inactive Publication Date: 2011-09-28
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the existing processing process, enzymatic browning is very easy to occur, and after the cells are destroyed, a large amount of air enters the processed product, causing the phenolic substances to be oxidized into quinones, and the accumulation of quinones occurs. A large amount of oxygen continues to oxidize quinones to form melanin, causing the product to become darker in color
Therefore, the current processing of various kiwifruit processed products has greatly damaged the inherent freshness and color of kiwifruit pulp, and will cause the loss of some nutrients, which has seriously affected the quality of its products.

Method used

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  • Antistaling agents for fresh kiwi fruit slices, fresh-keeping products and fresh-keeping method
  • Antistaling agents for fresh kiwi fruit slices, fresh-keeping products and fresh-keeping method
  • Antistaling agents for fresh kiwi fruit slices, fresh-keeping products and fresh-keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Taking "Qinmei" kiwi fruit as an example, and using distilled water as a control, compare sodium hypochlorite concentrations of 0.05% g / 100ml, 0.15% g / 100ml and 0.2% g / 100ml for 2 minutes. The formula is shown in Table 1. The statistical results of the total number of colonies and rot rate of kiwifruit slices are shown in Table 3:

[0051] Table 3 Effects of different concentrations of sodium hypochlorite on the number of colonies and decay rate of kiwifruit slices

[0052]

[0053] Example 1 shows that the sodium hypochlorite with a concentration of 0.1% g / 100ml has the best cleaning effect on kiwifruit slices.

Embodiment 2

[0055] Taking "Qinmei" kiwifruit as an example, soak kiwifruit slices according to the formula of orthogonal test, the formula is shown in Table 2, soaking time is 20min, observe the color protection effect of color-protecting agent on kiwifruit slices, the results are shown in Table 4:

[0056] Table 4 Effects of different color-protecting agent formulations on browning, rot and appearance changes of kiwifruit slices

[0057]

[0058]

[0059] Embodiment two shows: process 8, promptly concentration is that the color-protecting effect of the color-protecting agent combination of 2.5% anhydrous calcium chloride+1.5% citric acid+0.1% cysteine+0.5% EDTA-Na is the best, is suitable for Color protector combination for fresh-cut kiwi fruit slices.

Embodiment 3

[0061]Taking "Qinmei" kiwi fruit as an example, the formula screened out in the pre-test is used to wash and protect the color of kiwi fruit slices, rinse, drain and fill with N 2 Packaging, with air-filled packaging as a control, packed in two different packaging bags, stored at 0±0.5°C, and counting the rot rate, the results are shown in Table 5:

[0062] Table 5 Effects of different specifications of fresh-keeping bags on the preservation of kiwifruit slices

[0063]

[0064] In Table 5, d is the time unit: day; A is charging N 2 Treatment, the fresh-keeping bag size is 20cm×28cm; CKA is the control of A, which is air-filled packaging; B is N-filled 2 For treatment, the size of the fresh-keeping bag is 25cm×33cm; CKB is the control of B, which is air-filled packaging.

[0065] Embodiment three shows: charge N 2 The treatment can significantly reduce the rot rate of fresh-cut kiwi fruit, prolong the shelf life, and treatment A, that is, the inflation effect of the fres...

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PUM

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Abstract

The invention relates to antistaling agents for fresh kiwi fruit slices, fresh-keeping products and a fresh-keeping method, wherein the antistaling agents comprise a cleaning agent and a color-protection agent; the fresh-keeping products contain a cleaning agent, a color-protection agent, N2 and polyethylene fresh-keeping bags; and the fresh-keeping method, which comprises steps of selection of kiwi fruits, fresh slice cut pretreatment, cleaning treatment, color-protection treatment and N2-charging fresh-keeping treatment, maintains the nutrient composition and freshness of the peeled fresh kiwi fruit slices within a certain amount of time.

Description

technical field [0001] The invention relates to a fresh-keeping agent and a fresh-keeping method, in particular to a fresh-keeping agent and a fresh-keeping method for fresh kiwi fruit slices. technical background [0002] Kiwi fruit is a perennial deciduous vine fruit tree of the Actinidiaceae Actinidia genus. It is native to my country and contains a variety of mineral nutrients and amino acids, especially rich in vitamin C. It is known as the "King of Vc". In addition, kiwi fruit also has the function of health care, is an ideal green food and health food, and is more and more popular among people, but the fluff of its epidermis brings a lot of inconvenience to consumers. [0003] The fresh-cut product originated in the United States in the 1950s. Its main features are nutrition, convenience, freshness, and can be 100% edible. With the improvement of people's living standards and the acceleration of the pace of life, traditional consumption concepts have undergone great c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153
Inventor 饶景萍孙允静穆翠娥弋顺超
Owner NORTHWEST A & F UNIV
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