Freshness-keeping method for fruits of Chinese wolfberry

Abstract

The invention discloses a freshness-keeping method for fruits of Chinese wolfberry. The method comprises the following steps: putting fruits of Chinese wolfberry which are picked no more than 4 hours into a 0.6-0.8 mg / L ozone solution to soak for 32-38 seconds, and draining the fruits of Chinese wolfberry; cleaning the fruits of Chinese wolfberry by using water; putting the fruits of Chinese wolfberry into a 35-45% alcohol solution to soak for 2-4 minutes, and draining the fruits of Chinese wolfberry; placing the fruits of Chinese wolfberry under the temperature condition of -2 to -3 DEG C to precool for 5-12 hours; and placing the fruits of Chinese wolfberry in an environment at a temperature of -6 to -9 DEG C for 1-3 hours to quick-freeze; flatly spreading the fruits of Chinese wolfberry in a single-layer mode in a freshness-keeping box of which the periphery is uniformly provided with vent holes, wherein a sponge structure is arranged below a box lid of the freshness-keeping box, and a freshness-keeping agent is arranged between the sponge structure and the box lid; and placing the freshness-keeping box into a cold closet at a temperature of -1 to 1 DEG C, wherein a nitrogen environment and / or inert gas environment are / is in the cold closet. The method disclosed by the invention can significantly prolong the freshness-keeping period of fruits of Chinese wolfberry on the premise of keeping the nutrition and quality of fresh fruits of Chinese wolfberry.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a method for preserving wolfberry. Background technique [0002] Lycium barbarum (known as "Goji berry" in traditional Chinese medicine) is listed by the Ministry of Health as a variety of "dual-use medicine and food". Lycium barbarum can be processed into various foods, beverages, health wine, health care products, etc. The main ingredients of wolfberry are: betaine (betane), atropine (atropine) and hyoscyamine (gyoscyamine) and so on. [0003] Lycium barbarum polysaccharide rich in wolfberry is a water-soluble polysaccharide, which is the most important active ingredient in wolfberry. improvement etc. Betaine is one of the main alkaloids in fruit, leaves and stalks of wolfberry. The effect of wolfberry on lipid metabolism or anti-fatty liver is mainly caused by the betaine contained in it, which acts as a methyl supplier in the body. Lycium barbarum pigment is a v...

AI Technical Summary

Problems solved by technology

[0005] The existing method preserves freshness by directly implanting wolfberry in a low-temperature freezer for freezing, but direct freezing will destroy the nutrition of wolfberry; and wolfberry that has not been cleaned and disinfected cannot be eaten directly after freezing, and it needs to be cleaned when eating. It has brought trouble to users; and it is difficult to clean and disinfect wolfberries after freezing

In addition, when wolfberries are frozen, they are usually placed together, which is easy to cause adhesion and extrusion, and there is no certain air circulation space, which can easily cause wolfberries to rot and deteriorate.

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