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Method for preserving fresh dates at normal temperature

A fresh-keeping method and technology of fresh jujube, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of changing the taste of fresh jujube, declining purchasing power of consumers, and high storage conditions, so as to reduce mechanical damage, reduce fresh-keeping cost, The effect of broad application prospects

Inactive Publication Date: 2012-09-12
SHANXI AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method plays a certain role in protecting the color and taste of winter jujube, but the crispness effect of fresh jujube is relatively poor.
Chinese patent 00136809.5 discloses a "preservation method for crisp jujubes". The technical point is to store fresh dates in a cold storage after being soaked in potassium permanganate solution, which can keep the crispness, flavor and taste of fresh dates for a long time. This technology Although the crispness and flavor of fresh jujube can be kept well, the storage conditions of preservation in cold storage are high, and the operating cost is high, which is unfavorable for large-scale promotion in production.
Chinese patent 200810054496.5 discloses "the fresh-keeping method of jujube", and the technical point is to process fresh jujube with a fresh-keeping liquid made of sodium chloride and white sugar, let the fresh-keeping liquid enter the fresh jujube, and then freeze at -5—-20°C for 3 -6 hours, this method forces the fresh-keeping solution to be injected or pressed into the fresh dates, which will definitely change the chemical composition of the fresh dates themselves and the taste of the fresh dates, so it is not a real physical fresh-keeping technology
In production practice, fruit merchants ask fruit growers to pick fresh jujubes when they have just entered the white-ripe stage. As a result, the taste of jujubes in the hands of consumers is poor, and they lose their crispness and nutrition.
Therefore, the purchasing power of consumers has declined significantly, seriously affecting the enthusiasm of farmers to develop fresh jujube varieties, and restricting the development of the fresh jujube industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Utilize the technique of the invention to carry out fresh-keeping treatment on winter jujube. Firstly, prepare a preservative with 0.006 99% sodium nitroprusside, 4 parts of calcium chloride, 0.05 part of Tween 80 and 95.94 parts of purified water in parts by weight. Pick winter jujubes with 30%-60% red fruit surface by hand, choose fruits with large grains, fresh color, and no pests and diseases, and handle them with care when picking to avoid mechanical damage, and then soak fresh jujubes in 70% alcohol for 30-40 seconds to remove pests and diseases on the surface of fresh dates. Then remove the fresh dates from the alcohol and soak them in the preservative for 1 hour, and finally remove the fresh dates, spread them flat, dry them, and put them into a pre-prepared fresh-keeping plastic bag with a length of 40 cm, a width of 30 cm, and a thickness of 30 μm. There are 12 holes with a diameter of 8mm evenly distributed on the plastic bag, and it can be sealed and stored...

Embodiment 2

[0025] Carry out fresh-keeping treatment to pear jujube with technology of the present invention. First prepare the antistaling agent with 0.15 parts by weight of 99% sodium nitroprusside, 1 part of calcium chloride, 0.025 parts of Tween 80 and 98.83 parts of purified water. Pick pear jujubes whose fruit surface is 10%-30% red by hand, choose fruits with large grains, fresh color, and no pests and diseases, and handle them with care when picking to avoid mechanical damage, and then soak fresh jujubes in 80% alcohol for 20- 30 seconds to remove the pests and diseases on the surface of fresh dates. Then remove the fresh dates from the alcohol and soak them in the preservative for 3 hours, and finally remove the fresh dates, spread them flat, dry them, and put them into a pre-prepared fresh-keeping plastic bag with a length of 50 cm, a width of 40 cm, and a thickness of 40 μm. There are 8 holes with a diameter of 10mm evenly distributed on the plastic bag, and it can be sealed a...

Embodiment 3

[0027] Use the technology of the present invention to carry out fresh-keeping treatment to pot bottle jujube. First prepare the antistaling agent with 0.015 parts by weight of 99% sodium nitroprusside, 3 parts of calcium chloride, 0.03 parts of Tween 80 and 96.95 parts of purified water. Pick jujube jujubes with 20%-40% red fruit surface by hand, choose fruits with large grains, fresh color, and no pests and diseases, handle them gently when picking to avoid mechanical damage, and then soak fresh jujubes with 2% sodium hypochlorite 3 Minutes to remove pests and diseases on the surface of fresh dates. Then remove the fresh dates from the alcohol and soak them in the preservative for 2 hours. Finally, remove the fresh dates, spread them flat, dry them, and put them into a pre-prepared fresh-keeping plastic bag with a length of 45 cm, a width of 35 cm, and a thickness of 35 μm. There are 10 holes with a diameter of 9mm evenly distributed on the plastic bag, and it can be sealed ...

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Abstract

The invention discloses a method for preserving fresh dates at normal temperature. The method mainly comprises the following steps of: carefully selecting the fresh dates, soaking the fresh dates in 70 to 80 percent of alcohol for 20 to 40 seconds or in 2 to 4 percent of sodium hypochlorite for 1 to 3 minutes, soaking the treated fresh dates in a preservative consisting of sodium nitroprusside, calcium chloride, tween 80 and water for 1 to 3 hours, fishing out the fresh dates, spreading in a thin and flat mode, air-drying, putting into a porous preservation bag, sealing, placing in a cool place, and storing at normal temperature. The method is low in preservation cost, and is economical, practical, safe and stable; during storage, the reddening rate and rotting rate of the fresh dates andthe content of soluble sugar and ethylene are reduced, and the content of vitamin c (Vc) and the activities of antioxidase, superoxide dismutase (SOD), catalase (CAT) and polyphenol oxidase (PPO) areimproved; and the storage period of the fresh dates is prolonged by 7 to 8 days.

Description

Technical field [0001] The present invention involves the field of fruit preservation technology, which specifically involves a method that is suitable for fresh jujube room temperature. Background technique [0002] Jujube is originally produced in my country. Its fruit is rich in nutrition, thin skin, crispy, sweet and sour, and has good fresh food characteristics. The vitamin C content is as high as 300 to 500 mg / 100g, and the content of soluble solids is 30%to 36%. Trace elements are rich in elements, and are rich in cyclopensions (CAMP) and cyclopensions (CGMP), which are loved by consumers.However, the fresh jujube skin, large meat, high water content, high water content, are not resistant to storage. After being collected, it is only a few days of fresh and crispy state in a natural state.Losses usually start to decrease after 6 days, and at the same time, dehydration and withering, fresh jujube room temperature is at most 8-10 days, which seriously affects the quality and...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
Inventor 尹美强温银元王琪凯李娜王玉国赵娟王计平
Owner SHANXI AGRI UNIV
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