Method for red bayberry fresh keeping by liquid immersion ultrarapid freezing

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...

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 market demand, and preservatives and other treatments will also cause drug residue problems

The second is the freezing method, using cold air as a refrigerant to carry out rapid freezing of red bayberry. This method has certain advantages, but due to the slow freezing speed and long freezing process, the red bayberry is often accompanied by the loss of juice after thawing, and it is difficult to obtain high-quality fresh-keeping effect. And meet the requirements of bayberry export, so it is difficult to be adopted in production