Comprehensive vegetable and fruit fresh-keeping processing method capable of protecting color, keeping crispness, storing flavor, saving energy and lowering consumption

A technology for color protection, crispness protection and processing method, which is applied in the directions of fruit and vegetable preservation, food preservation, heating preservation of fruits/vegetables, etc., can solve the problem of the decline of color, taste, flavor and other quality indicators, the high cost of refrigeration, and the decline of various quality indicators. and other problems, to achieve the effect of increasing the glass transition temperature, good fresh-keeping quality, and prolonging the fresh-keeping period.

Inactive Publication Date: 2015-01-28
INST OF AGRI SCI ALONG YANGTZE RIVER IN JIANGSU +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing fresh-keeping methods of fruits and vegetables suffer from the decline of quality indicators such as color, taste, and flavor during processing or storage, and the cost of refrigeration is high. If the fresh-keeping period exceeds one year, all quality indicators will drop significantly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] (1) Sealed packaging: color protection for the first time. Harvested or peeled beans (including green broad beans, green edamame, etc.) and other fruits and vegetables are immediately sealed and packed in plastic bags to isolate the outside air and prevent oxidative browning.

[0020] (2) Pre-cooling: Send the packaged fruits and vegetables to the refrigerated truck or pre-cooling storage.

[0021] (3) Bubble cleaning: use a bubble cleaning machine to clean, reduce cleaning time and improve cleaning efficiency.

[0022] (4) Prepare the color protection solution: mix 0.5% by weight of sodium chloride, 0.8% by weight of citric acid, 0.35% by weight of zinc chloride, 0.15% by weight of copper sulfate and the rest of the water and stir well.

[0023] (5) Soaking in color protection solution: the second color protection. Immerse the fruits and vegetables in the above color protection solution for 20-30 minutes to protect the color.

[0024] (6) Prepare blanching liquid: m...

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Abstract

The invention discloses a comprehensive vegetable and fruit fresh-keeping processing method capable of protecting color, keeping crispness, storing flavor, saving energy and lowering consumption. The comprehensive vegetable and fruit fresh-keeping processing method comprises the following steps: performing sealed packaging; pre-cooling; performing bubble cleaning; soaking with a color-protecting liquid; performing microwave blanching; cooling; measuring the partial glass-transition temperature Tg' of the vegetables and fruits; performing quick freezing; and placing the vegetables and fruits subjected to the treatment into a refrigerated storage for refrigerating, wherein the temperature of the refrigerated storage is set to be 18 DEG C higher than the measured partial glass-transition temperature Tg' of the vegetables and fruits. According to the comprehensive vegetable and fruit fresh-keeping processing method, the functions of protecting color, keeping crispness, storing flavor, saving energy, lowering consumption and prolonging shelf life are integrated; the vegetables and fruits have high fresh-keeping quality; indexes such as color and lustre, mouthfeel, hardness and crispness, and flavor can be retained to the uttermost; the shelf life is up to 36 months; energy is saved and consumption is lowered.

Description

technical field [0001] The invention relates to a comprehensive fresh-keeping processing method for fruits and vegetables, which preserves color, crispness and taste, saves energy and reduces consumption. Background technique [0002] Most of the existing fresh-keeping methods for fruits and vegetables have quality indicators such as color, taste, and flavor during processing or storage. Contents of the invention [0003] The object of the present invention is to provide a comprehensive fresh-keeping processing method for fruits and vegetables that is simple in method and effectively prolongs the shelf life by preserving the color, crispness and taste of fruits and vegetables, saving energy and reducing consumption. [0004] Technical solution of the present invention is: [0005] A comprehensive fresh-keeping processing method for fruits and vegetables that preserves color, preserves crispness and taste, saves energy and reduces consumption, and is characterized in that ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04A23B7/055A23B7/01A23L1/272A23L5/41
Inventor 唐明霞袁春新顾拥建顾志华高小红
Owner INST OF AGRI SCI ALONG YANGTZE RIVER IN JIANGSU
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