Method for freezing and retaining freshness for industrial mass-storage fresh litchi fruit

A freezing and fresh-keeping technology for lychees, which is applied in the fields of fruit and vegetable preservation, freezing/refrigerating preservation of fruits/vegetables, and heating preservation of fruits/vegetables. Destroy lychee pulp cells and other problems to avoid oxidative deterioration, reduce freezing time, and brighten the appearance

Inactive Publication Date: 2011-10-12
广州市宝能机电设备有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of longest preservation technology can be preserved for 35-40 days at present, and the freshness preservation rate of its pulp is not very high
Another storage method is to use freezing technology, using single-unit quick-freezing machines, freezers, or various quick-freezing methods and equipment that use air-cooling at a temperature of minus 35 degrees. These methods will destroy the cells in the lychee pulp due to the long freezing time. , after t

Method used

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  • Method for freezing and retaining freshness for industrial mass-storage fresh litchi fruit
  • Method for freezing and retaining freshness for industrial mass-storage fresh litchi fruit

Examples

Experimental program
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Effect test

Embodiment 1

[0044] Using Huaizhi varieties, the whole ripe lychees are harvested in the orchard according to the above process and cooled with crushed ice. After the branches are removed, mixed water of 30% acetic acid and 70% clean water is added and heated to 85℃-88℃. Soak the cut lychee for 10 seconds, cool down with +15℃-+20C room temperature water, and use a nylon composite bag of 500g thick 70 u ±10 u Vacuum packaging. It was frozen in the antifreeze solution at -52℃ for 15 minutes and then transferred to the freezer at -15℃~-18℃ for 2 months and then thawed. It was found that: 1. The outer skin of Huaizhi variety was dark black with no bright color. Improve the interest and perception of buyers, that is, the difference in selling. 2. Huaizhi varieties have thin skin and are easy to freeze and crack due to temperature difference. 3. In vacuum packaging, the lychee particles are crushed and damaged by the vacuum pressure. 4. After thawing, the meat will be softened and not elastic, ...

Embodiment 2

[0046] Using the white wax variety, the whole ripe lychees are harvested in the orchard according to the above process and cooled with crushed ice. After the branches are removed, mixed water of 20% acetic acid and 80% clean water is added and heated to 80°C-85°C. Soak the cut lychee for 7 seconds, cool it in +15℃-+20℃ room temperature water, and store it in the pre-cooling room at +10℃, until the pulp temperature drops to +10℃, and put 500g lychee pellets into a nylon composite bag. 70 u ±10 u Vacuum packaging. It was frozen in the antifreeze solution at -53℃ for 13 minutes and then transferred to the freezer at -15℃~-18℃ for 3 months and thawed. It was found that: 1. The outer skin of Baila variety was brightly colored. It looks good. Finding 2: White wax variety has thicker skin and is not easy to freeze and crack due to temperature difference. 3. During vacuum packaging, the litchi particles may be crushed and damaged under vacuum pressure. 4. After thawing, the meat is ...

Embodiment 3

[0048] Using cinnamon varieties, nine mature lychees are harvested in the orchard according to the above-mentioned process, cooled with crushed ice, put in after removing the branches, and heated to 85℃-90℃. Soak the cut litchi for 5 seconds, cool it with a mixture of 10% acetic acid and 90% clean water + 25°C+27°C room temperature water, then add 2°C-1°C ice water, and use 4 holes with 500g litchi particles X5 holes in the fixing seat hole and then put a nylon composite bag thickness 80 u ±10 u Vacuum packaging, store in the pre-cooling room at +1℃, until the pulp temperature drops to +3℃. Put it into the -51℃ antifreeze solution and freeze for 8-10 minutes, then transfer it to the -18℃ freezer for 5 months and then thaw it. Findings: 1. The cinnamon-flavored varieties showed bright colors on their skins, which meant they looked good. 2. The thick skin of white wax and the correct pre-cooling process will not cause the particles to freeze and crack due to temperature differen...

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Abstract

The invention discloses a method for freezing and retaining freshness for industrial mass-storage fresh litchi fruits. The method comprises the following steps: (1) transporting big litchis which are almost mature and are collected from a litchi garden by a refrigerator car back to a processing plant, selecting fruits, pruning, and leaving fruit spur sections on each litchi fruit grain; (2) dipping and blanching in hot water, and removing eggs and foreign matters on a litchi peel; (3) dipping and cooling in normal-temperature water, and cooling in cold water; (4) taking out the litchi, dripping and draining, and putting the litchi into a litchi grain fixing box; (3) putting the litchi and the litchi grain fixing box into a nylon compound bag, and vacuumizing the bag by a vacuum packing machine; (4) quickly freezing the vacuum packing litchi at low temperature; and (5) storing the frozen bagged litchis into a low-temperature storage. With the method, the fresh litchi can be kept for a long time and has good freshness retaining effect. The litchi pulp is fresh, and a husk has constant color and does not break; pulp juice does not run off; the unfrozen litchi fruit has high good fruit rate; and energy is saved in the process of freezing and retaining freshness.

Description

Technical field [0001] The invention relates to the technical field of freezing and preserving fresh lychee fruits, in particular to an industrialized method for freezing and preserving fresh lychee fruits in large quantities. Background technique [0002] The annual output of lychee in the world is about 1.35-1.5 million tons. The output of lychee in South China accounts for about 80-85% of the world output. The output of lychee in Maoming City accounts for about 40% of China’s output. From the earliest March infrared, the remaining varieties They are harvested one after another from May to July. Because the lychees are very intolerant to storage, the seasonality is obvious, and the harvest period is short. A large number of lychees enter the consumer market. Because there is no effective preservation method, the fresh lychees are cheap or discarded, which is hard for the whole year. The fruit farmer was wasted all his efforts. [0003] At present, the articles published and expe...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/005A23B7/04
CPCY02P60/85
Inventor 尤仲景
Owner 广州市宝能机电设备有限公司
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