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Modified atmosphere freshness-retaining method for freshly cut fruits

A technology for air-conditioned fresh-keeping and fruit, which is applied in the fields of fruit and vegetable preservation, fruit/vegetable preservation through freezing/refrigeration, food preservation, etc., can solve the problems of unfavorable physiological and biochemical reactions of fresh-cut fruits, damage to protection systems, and increased insurance difficulty, etc. Achieve the effect of reducing the metabolic level of victory and maintaining nutrients, as if the effect is good

Inactive Publication Date: 2012-11-28
SUZHOU YAHE PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After the fruit is peeled and cut, it will cause mechanical damage to the fruit tissue, destroy the original protective system, and induce a series of physiological and biochemical reactions of fresh-cut fruits that are not conducive to storage, such as enzymatic and non-enzymatic Intensified browning, lignification of the cut surface, invasion and reproduction of microorganisms, etc., lead to quality problems such as discoloration, taste, and texture changes, making it more difficult to insure

Method used

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  • Modified atmosphere freshness-retaining method for freshly cut fruits

Examples

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Embodiment 1

[0026] Such as figure 1 Shown, a kind of modified atmosphere fresh-keeping method of fresh-cut fruit, the modified atmosphere fresh-keeping method of described fresh-cut fruit comprises the following steps:

[0027] 1) Sorting fresh fruits, washing, peeling and cutting;

[0028] 2) Sterilize the cut fresh-cut fruits;

[0029] 3) Rinse, protect the color and drain the sterilized fresh-cut fruits;

[0030] 4) Centrifugal dehydration of fresh-cut fruits after color protection;

[0031] 5) Pre-cool the fresh-cut fruits after centrifugal dehydration;

[0032] 6) Put the pre-cooled fresh-cut fruit in the packaging container, and pass a mixed gas of oxygen, carbon dioxide and nitrogen into the packaging container, so that the concentration of nitrogen in the packaging container is 85-95%, and the concentration of oxygen is 1-8%, the concentration of carbon dioxide is 1-6%;

[0033] 7) Put the modified-atmosphere packaged vegetables into the cold storage for refrigeration.

[00...

Embodiment 2

[0041] Embodiment two: a kind of air-conditioning fresh-keeping method of fresh-cut fruit,

[0042] Such as figure 1 shown, including the following steps:

[0043] 1. Sorting, cleaning, peeling, and cutting: Wash the outer skin of the fruit with clean washing water, and strive to select fresh fruits that are intact, and remove secondary fruits with large areas of bruises and rot. For small areas of deteriorated fruits It is necessary to enlarge and excavate the deteriorated part, and the cutting tool of the peeling machine is required to be made of stainless steel, and the knife edge is sharp.

[0044] 2. Sterilization: Soak the cut fruit bodies in a sterilization tank of a certain concentration of ozone water for sterilization. Different fruits have different concentrations of ozone water.

[0045] 3. Rinsing, color protection, and draining: Rinse the cut fruit body with clean washing water, and use ascorbic acid solution to protect its color; then remove and drain the frui...

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Abstract

The invention discloses a modified atmosphere freshness-retaining method for freshly cut fruits, comprising the following steps that: (1) fresh fruits are selected, cleaned, peeled and cut; (2) the freshly cut fruits after cutting are sterilized; (3) the sterilized freshly cut fruits are subjected to rinsing, color protection and draining; (4) the freshly cut fruits which are subjected to color protection are subjected to centrifugal dewatering; (5) after centrifugal dewatering, the freshly cut fruits are subjected to pre-cooling; (6) after pre-cooling, the freshly cut fruits are put in a packaging container and the mixed gas of oxygen, carbon dioxide and nitrogen is introduced into the packaging container to lead the nitrogen concentration to be 85-95%, the oxygen concentration to be 1-8% and the carbon dioxide concentration to be 1-6%; and (7) after modified atmosphere packaging, the fruits are put in a refrigerator for cold storage. The method aims at leading the freshness-retaining time of freshly cut fruits which are used for a combined fruit plate and are liable to enzymatic or non-enzymatic browning to be kept longer than 7 days.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and relates to a modified atmosphere preservation method for fresh-cut fruits, such as apples, pears, peaches, bananas, etc., which will cause browning after peeling or cutting. Background technique [0002] The fruit platter is a kind of "fruit craft" work that relieves stagnation and stomach, increases appetite, beautifies the banquet, enhances the atmosphere, and enhances friendship. The main material of the fruit platter is to choose a variety of fresh fruits, so that simple individual fruits can be artistically combined into a whole through several aspects such as shape and color, and win with color and beauty. After these fresh fruits are peeled, their shapes are vivid and Different shapes, tempting appetite. [0003] Fresh-cut fruit is a product that keeps fresh fruit after a series of treatments such as grading, sorting, selection, cleaning, peeling, cutting, preservation and p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04A23B7/148
Inventor 吴亚东
Owner SUZHOU YAHE PRESERVATION TECH
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