Quick-freezing and cold storage method for fruits and vegetables

A technology for fruits and vegetables and refrigeration temperature, which is applied in the direction of fruit and vegetable preservation, freezing/refrigerating preservation of fruits/vegetables, heating preservation of fruits/vegetables, etc. damage and other problems, to achieve the effect of increasing the refrigeration temperature, increasing the glass transition temperature, and good fresh-keeping quality

Inactive Publication Date: 2012-05-30
DALIAN CHUANGDA TECH TRADE MARKET
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing cold storage of fruits and vegetables is prone to problems such as deterioration of taste and flavor, browning of color, decrease of wa...

Method used

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Embodiment Construction

[0014] A method for quick freezing and cold storage of fruits and vegetables, comprising the following steps:

[0015] (1) Preparation of killing solution: 5-10% (for example 5%, 8%, 10%) of trehalose by weight, 0.5-1% (for example 0.5%, 0.8%, 1%) of citric acid by weight, 1- 2% (1%, 1.5%, 2%) calcium chloride by weight is mixed with the remaining water, heated to boiling;

[0016] (2) Greening: Put the cleaned fresh fruits and vegetables into the above-mentioned greening solution, cook at 98-100°C for 2-30 minutes (for example, 2 minutes, 15 minutes, 30 minutes), remove and drain to cool;

[0017] (3) Determination of glass transition temperature: use a differential scanning calorimeter (D s C) to measure the glass transition temperature of the fruits and vegetables treated with greening;

[0018] (4) Quick freezing: Quickly freeze the fruits and vegetables within 5 to 30 minutes (for example, 5 minutes, 15 minutes, 30 minutes) until the center temperatur...

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PUM

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Abstract

The invention discloses a quick-freezing and cold storage method for fruits and vegetables, which includes the steps: preparing water-removing liquor, removing water, testing glass transition temperature, using a differential scanning calorimeter to measure glass transition temperature of fruits and vegetables subjected to water removal, quick freezing, ice-glazing the fruits and vegetables which are frozen quickly, cold-storing and the like. By using the method, quality of preservation of the fruits and vegetables is fine, and cold storage power consumption is reduced. Use of the water-removing liquor can effectively increase the glass transition temperature of the fruits and vegetables, so that the cold storage temperature is increased, cold storage power consumption is reduced, and energy can be saved by 10-15%. In addition, the fruits and vegetables subjected to water removal using the method are high in internal stability, internal chemical change and biochemical change are hindered, and the preservation quality is high.

Description

technical field [0001] The invention relates to a quick-freezing and refrigerating method for fruits and vegetables. Background technique [0002] The existing cold storage of fruits and vegetables is prone to problems such as deterioration of taste and flavor, browning of color, decrease of water content and hardness and brittleness, destruction of nutrient cells, etc., and the consumption of electric energy is large, and the cost of refrigeration is high. Contents of the invention [0003] The object of the present invention is to provide a quick-freezing and refrigerating method for fruits and vegetables with good fresh-keeping quality and energy saving for refrigerating. [0004] Technical solution of the present invention is: [0005] A quick-freezing and cold storage method for fruits and vegetables is characterized in that it comprises the following steps: [0006] (1) Preparing the killing solution: mix 5-10% by weight of trehalose, 0.5-1%...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/04A23B7/005
Inventor 谭子阳
Owner DALIAN CHUANGDA TECH TRADE MARKET
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