Fruit/vegetable freezing point composite modifier and using method thereof
A composite conditioner, fruit and vegetable technology, applied in the field of fruit and vegetable storage, can solve the problems of long soaking time, rising freezing point, and failure to achieve the effect of temperature regulation, etc., to achieve improved antifreeze ability, simple method and process, and obvious regulation effect Effect
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Embodiment 1
[0022] (1) Take the winter jujube in the red stage, and pick out the fruits with mechanical damage, diseases and insect pests, rot and defective fruit; then, pre-cool the winter jujube at 4°C±0.5°C for 12 hours.
[0023] (2) According to the mass percentage concentration, prepare 3% calcium chloride solution, 0.5% vitamin C solution, and 0.3% δ-gluconolactone solution, and mix the three at a volume ratio of 1:1:1. It can be used as a composite regulator of freezing point of fruits and vegetables.
[0024] (3) Put the winter jujube processed in step (1) and the compound freezing point regulator of fruits and vegetables prepared in step (2) into a vacuum container at a weight ratio of 1:4, adjust the vacuum degree, control the vacuum degree at 0.06MPa, and keep 20min, after breaking the vacuum, impregnate for 20min under normal pressure. According to the freezing method, the freezing point of the winter jujube processed by the above process is -3.6°C, which is 1°C lower than th...
Embodiment 2
[0026] (1) After the asparagus is harvested, select the asparagus with the same size, no loose ends, no deformities, no pests, no mechanical damage, about 20cm in length, and 1.0-1.5cm in diameter, and bundle the asparagus into small bundles, 10 pieces / Bundle, about 300g; then, put the asparagus in the cold storage at 4°C±0.5°C for pre-cooling for 12 hours.
[0027] (2) According to the mass percentage concentration, prepare 5.5% calcium chloride solution, 1% vitamin C solution, and 0.3% δ-gluconolactone solution, and mix the three in a volume ratio of 1:1:1, as Fruit and vegetable freezing point compound regulator for standby.
[0028] (3) Take 4 bundles of asparagus treated in step (1) and the fruit and vegetable freezing point composite regulator prepared in step (2) and put them into a vacuum container at a weight ratio of 1:5, adjust the vacuum degree to 0.06MPa, and Keep it for 20min, after breaking the vacuum, impregnate for 20min under normal pressure. According to ...
Embodiment 3
[0030] (1) After the broccoli is harvested, select broccoli without wilting, mold, or yellowing; then, put the broccoli in a cold storage at 4°C ± 0.5°C for 12 hours of pre-cooling.
[0031] (2) According to the mass percentage concentration, prepare 3% calcium chloride solution, 1% vitamin C solution, and 0.3% δ-gluconolactone solution, and mix the three at a volume ratio of 1:1:1, as Fruit and vegetable freezing point compound regulator for standby.
[0032] (3) Put the broccoli treated in step (1) and the fruit and vegetable freezing point composite regulator prepared in step (2) into a vacuum container at a weight ratio of 1:6, adjust the vacuum degree to 0.04MPa, and Keep it for 15 minutes, after breaking the vacuum, impregnate for 15 minutes under normal pressure. According to the freezing method, the freezing point of the broccoli treated by the above process was -1.2°C, which was 0.5°C lower than the freezing point of the untreated broccoli -0.7°C, and the sensory qua...
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