Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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

Inactive Publication Date: 2013-04-24
TIANJIN UNIV OF COMMERCE
View PDF2 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are disadvantages in this process method: one is that the cooling effect of a single regulator is often unsatisfactory; the other is that when the concentration of the regulator is too small, the effect of temperature regulation cannot be achieved, and if the concentration is too large, the higher osmotic pressure will make the The tissue cells of fruits and vegetables are rapidly dehydrated, and the speed of the regulator’s penetration into the tissue is slower than its dehydration speed, resulting in a decrease in the content of soluble solids in the tissues of fruits and vegetables, but an increase in the freezing point; the third is that the soaking time is too long, which affects the sensory quality of fruits and vegetables

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a fruit / vegetable freezing point composite modifier and a using method of the fruit / vegetable freezing point composite modifier, and provides a fruit / vegetable freezing point composite modifier capable of widening the range of fruit / vegetable ice temperature and a using method of the fruit / vegetable freezing point composite modifier. The fruit / vegetable freezing point composite modifier consists of 3.0-5.5% of calcium chloride solution, 0.5-2.0% of vitamin C solution and 0.3% of delta-glucolactone solution at a volume ratio of 1:1:1. The using method comprises the following steps of: putting the pre-cooled fruit / vegetable and the fruit / vegetable freezing point composite modifier at a weight ratio of 1:(4-6) into a vacuum steeping container for vacuum steeping; and after breaking vacuum, steeping again under normal pressure. The method combines a composite modifier with the vacuum steeping technology, realizes proper balance condition of the matching of the freezing point modifier type, between the modifier concentration and the processing time, between the vacuum degree and the keeping time and the like, can reduce the fruit / vegetable freezing point to 0.5-1.0 DEG C, realizes an obvious control effect on the fruit / vegetable freezing point, and is suitable for the field of fruit / vegetable circulation and storage.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable storage, in particular to a compound regulator of the freezing point of fruits and vegetables and a use method thereof. Background technique [0002] Usually, the temperature range below 0°C and above the freezing point of fruits and vegetables is defined as its ice temperature. Ice-temperature storage of fruits and vegetables refers to storage within the range of the ice temperature. This method can minimize the respiration rate of fruits and vegetables and inhibit the growth of pathogenic microorganisms, thereby prolonging the fresh-keeping period of fruits and vegetables and improving the storage quality of fruits and vegetables. It is a safe, Efficient fresh-keeping technology for fruits and vegetables. However, the application of ice temperature storage technology for fruits and vegetables has a narrow storage temperature range (generally only -0.5°C to -2.0°C), which requires a ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/158A23B7/148
Inventor 鲁晓翔
Owner TIANJIN UNIV OF COMMERCE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products