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Preservation and freshness-keeping method for winter jujubes

A technology for storage and preservation of winter jujube, which is applied in the field of storage and preservation of agricultural products, can solve the problems of quality deterioration of winter jujube, limited storage period, high rot rate, etc., to prevent the decline of soluble solids and titratable acid content, high food safety, The effect of low decay rate

Inactive Publication Date: 2015-03-04
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods may have the disadvantages of serious quality deterioration, high rot rate, high cost, limited storage period, or food safety hazards in the storage of winter jujube.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) Pick seven or eight mature winter jujubes, select complete fruits with regular shape and uniform size, rinse with flowing water for 3 minutes, and dry;

[0040](2) Soak the dried winter jujube in a natural compound preservative prepared from lysozyme, salt, vitamin C, and lecithin for 5 minutes. The content of lysozyme is 0.02% (W / V) and the content of table salt is 1.5%. (W / V), the vitamin C content is 0.01% (W / V), the lecithin content is 0.01% (W / V), take it out and dry it naturally.

[0041] (3) Put the coated winter jujube in a pulsating pressure chamber for pre-storage, the pressure values ​​are 30kPa and 60kPa, the pulsation ratio is 20min:30min, the room temperature is -1℃ for pre-storage, and the storage time is 1 day.

[0042] (4) Place the pre-stored winter jujube in a high-barrier modified atmosphere packaging box and fill it with a preset 1% O 2 , 3%CO 2 , 96%N 2 Gas, completely sealed;

[0043] (5) Put the winter jujube into a cold storage with a te...

Embodiment 2

[0046] (1) Pick seven or eight mature winter jujubes, select complete fruits with regular shape and uniform size, rinse with flowing water for 7 minutes, and dry;

[0047] (2) Soak the dried winter jujube in a natural composite preservative prepared from lysozyme, salt, vitamin C, and lecithin for 10 minutes. The content of lysozyme is 0.08% (W / V), and the content of table salt is 3%. (W / V), the vitamin C content is 0.04% (W / V), the lecithin content is 0.1% (W / V), take it out and dry it naturally.

[0048] (3) Put the coated winter jujube in a pulsating pressure chamber for pre-storage, the pressure values ​​are 30kPa and 40kPa, the pulsation ratio is 40min:55min, the room temperature is 3°C for pre-storage, and the storage time is 3 days.

[0049] (4) Place the pre-stored winter jujube in a high-barrier modified atmosphere packaging box and fill it with a preset 6% O 2 , 10% CO 2 , 84%N 2 Gas, completely sealed;

[0050] (5) Put the winter jujube into a cold storage with ...

Embodiment 3

[0053] (1) Pick seven or eight mature winter jujubes, select complete fruits with regular shape and uniform size, rinse with flowing water for 5 minutes, and dry;

[0054] (2) Soak the dried winter jujube in a natural compound preservative prepared from lysozyme, salt, vitamin C, and lecithin for 7 minutes. The content of lysozyme is 0.04% (W / V) and the content of table salt is 2.2%. (W / V), the vitamin C content is 0.03% (W / V), the lecithin content is 0.05% (W / V), take it out and dry it naturally.

[0055] (3) Put the coated winter jujube in a pulsating pressure chamber for pre-storage, the pressure values ​​are 40kPa and 60kPa, the pulsation ratio is 30min:50min, and the indoor temperature is 1℃ for pre-storage, and the storage time is 3 days.

[0056] (4) Place the pre-stored winter jujube in a high-barrier modified atmosphere packaging box and fill it with a preset 2% O 2 , 7%CO 2 , 91%N 2 Gas, completely sealed;

[0057] (5) Put the winter jujube into a cold storage wi...

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PUM

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Abstract

The invention discloses a preservation and freshness-keeping method for winter jujubes, belonging to the technical field of preservation and freshness keeping of fruits and vegetables. According to the technical scheme, the preservation and freshness-keeping method comprises the following steps: putting the winter jujubes into a container to be subjected to film coating by a natural compound preservative; airing the winter jujubes coated with a film and pre-preserving the winter jujubes in a pulsating pressure room; and executing alternative change operation of different pressures on the winter jujubes in the pulsating pressure room, wherein the natural compound preservative is composed of lysozyme, table salt, vitamin C and lecithin; the proportions of the components are as follows: the content of the lysozyme is 0.02%-0.08% (W / V); the content of the table salt is 1.5%-3% (W / V); the content of the vitamin C is 0.01%-0.04% (W / V); the content of the lecithin is 0.01%-0.1% (W / V). The method can be used for effectively controlling the water content of the winter jujubes, inhibiting the winter jujubes from being rotted and browned, keeping the rigidity of the winter jujubes and the content of the vitamin C, and preventing the content of soluble solid matters and titratable acid from being reduced.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of agricultural products, in particular to a method for storage and preservation of winter dates. Background technique [0002] Winter jujube, also known as Yanlaihong, apple jujube, rock sugar jujube, Lubei winter jujube, etc., is exclusively produced in my country. It is a rare and precious variety of jujube resources in my country. It is mainly distributed in the south coast of the Bohai Bay in a ring shape. Dongzao matures in early and mid-October, the fruit is nearly round, the surface of the fruit is smooth and clean, and the shape of the fruit resembles a small apple. The skin is thin and the meat is crispy, sweet and slightly sour. It is suitable for eating fresh. The quality is extremely high. The soluble solid content is about 38%, the highest is 42%, and the edible rate is 96.9%. According to relevant information, per 100g of fresh jujube pulp, the vitamin C content is...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16A23B7/148
Inventor 王志东王晓拓高振江常剑宋姝婧
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI