Method for red bayberry fresh keeping by liquid immersion ultrarapid freezing

A technology of ultra-fast freezing and liquid immersion, which is applied in the field of red bayberry fresh-keeping and red bayberry fresh-keeping. It can solve the problems of bayberry export that is difficult to obtain fresh-keeping effects, cannot meet market demand, and slow freezing speed, etc., to achieve fast speed, high quality and The effect of low freezing temperature

Inactive Publication Date: 2012-10-03
杨公明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are two main methods of preservation of bayberry that are widely used. One is the cold storage method of low-temperature controlled atmosphere combined with preservatives. By reducing the temperature of the storage environment and controlling the proportion of gas components, post-harvest respiration and microbial reproduction of bayberry can be inhibited to a certain extent. , to delay the process of corruption and deterioration, the highest shelf life is about 10 days, which is far from meeting mar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] a. Select bayberry raw material,

[0015] a.1 Choose a bayberry variety that is resistant to storage and has an excellent flavor: "Dongkui",

[0016] a.2 Select nine-ripe fresh red bayberry fruit, and cut off the branches and leaves;

[0017] b. Packaging,

[0018] b.1 Choose food packaging bags with good low-temperature airtightness,

[0019] b.2 encapsulating red bayberry fruit with a barrier structure;

[0020] c. Ultra-fast freezing,

[0021] c.1 Put the fruit into the quick freezer, the temperature of the refrigerant is -50℃~-40℃,

[0022] c.2 The freezing time is 7 minutes;

[0023] d. Pack and seal the quick-frozen red bayberry fruit and store them in a cold storage below -18°C;

[0024] e. When eating, thaw the frozen red bayberry fruit in running water at 18°C ​​for 10-15 minutes without opening the package.

Embodiment 2

[0026] a. Select bayberry raw material,

[0027] a.1 Select the "Wusuhe" bayberry variety that is resistant to storage and has an excellent flavor,

[0028] a.2 Select nine-ripe fresh red bayberry fruit, and cut off the branches and leaves;

[0029] b. Packaging,

[0030] b.1 Choose food packaging bags with good low-temperature airtightness,

[0031] b.2 encapsulating red bayberry fruit with a barrier structure;

[0032] c. Ultra-fast freezing,

[0033] c.1 Put the bayberry fruit into the quick freezer, the temperature of the refrigerant is -50°C ~ -40°C,

[0034] c.2 The freezing time is 8-10 minutes;

[0035] d. Pack and seal the quick-frozen red bayberry fruit and store them in a cold storage below -18°C;

[0036] e. When eating, thaw the frozen red bayberry fruit in running water at 18°C ​​for 10-15 minutes without opening the package.

[0037] The present invention completely solves the defects of other existing methods and technologies for keeping fresh bayberry f...

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PUM

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Abstract

The invention discloses a method for red bayberry fresh keeping by liquid immersion ultrarapid freezing. Red bayberries originate from mountain areas with temperate zone and subtropical zone moist climate in our country, are fruit treasure specially produced in our country, and have excellent color, fragrance, and taste, and abundant nutrition; but red bayberry fresh fruits quickly deteriorate and become rotten after being picked, are difficult to be kept fresh, and have a short shelf life. Red bayberry fresh-keeping methods widely used currently comprise low temperature air conditioning, preservatives, and general refrigeration technology, and the fresh-keeping periods are all not more than 15 days. The operation steps of the invention comprise: red bayberry raw material selection, packaging, ultrarapid freezing, freezing storage, and unfreezing. The obtained quick-frozen red bayberry has a greatly prolonged fresh-keeping period which is up to 100 days or even longer, and especially juice loss is extremely low after unfreezing; the texture is excellent; the taste is fresh; the nutrition preserving rate is high; the production energy consumption is low; the benefit is high; red bayberry value addition is realized; the rapid and healthy development of the red bayberry industry in our country is driven.

Description

technical field [0001] The invention relates to a method for preserving freshness of red bayberry, in particular to a method for preserving freshness of red bayberry by means of liquid immersion ultra-fast freezing technology, and belongs to the field of food storage and preservation. Background technique [0002] Yangmei originates in the temperate and subtropical humid mountainous areas of my country, that is, between 20 and 31 degrees north latitude. It is a special fruit treasure in my country. It has a long history of cultivation, delicious and unique flavor, and high nutritional value. The pulp is rich in sugar, acid, vitamins, and minerals. Elements and a certain amount of protein, fat, pectin and 8 kinds of amino acids that are beneficial to the human body, among which the content of calcium, phosphorus and iron is more than 10 times higher than that of other fruits. As well as various physiological functions such as promoting body fluid to quench thirst, clearing stom...

Claims

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Application Information

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IPC IPC(8): A23B7/055
Inventor 杨公明梁东武黄志强余铭张全凯
Owner 杨公明
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