Fruit/vegetable freezing point composite modifier and using method thereof

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 ...

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