Partially-freezing fresh-keeping method for fresh jujubes

A fresh-keeping method and technology for fresh jujube, which are applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, preservation of fruits/vegetables by dehydration, etc., can solve the problem of poor taste, prolong the fresh-keeping period of jujube fruits, and greatly affect the texture of jujube fruits, etc. problem, to achieve the effect of good flavor

Active Publication Date: 2014-10-22
FUTURE FOOD RES INST (NANJING) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Frozen storage can significantly prolong the fresh-keeping period of jujube fruit. After quick-freezing and storing at -18°C, the fresh-keeping period can reach 12 months. However, the texture of jujube fruit before eating is greatly affected, and there are problems such as tissue softening and poor taste.

Method used

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  • Partially-freezing fresh-keeping method for fresh jujubes
  • Partially-freezing fresh-keeping method for fresh jujubes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1: post-harvest micro-frozen preservation of Xinjiang jujube

[0013] (1) Picking and selection of fresh jujubes: pick jujubes in the evening, and choose fresh jujubes without pests and diseases for preservation.

[0014] (2) Dehydration treatment: clean the fresh jujube with clear water, then dehydrate 5% at a vacuum degree of 70kPa and 50°C.

[0015] (3) Micro-frozen storage: the dehydrated jujubes were transferred to a freezer for frozen storage at a temperature of -2°C.

[0016] Sensory evaluation: carry out mouthfeel and texture evaluation according to the grading standard of table 1 to the Xinjiang jujube that is fresh-keeping processed according to the method of the present invention, wherein two control groups are set, one is the Xinjiang red jujube after 4 months of fresh-keeping processing by the method of the present invention, and the other is Xinjiang jujubes (purchased in the market) after fresh-keeping treatment for 4 months in the prior art, 80 ...

Embodiment 2

[0022] Example 2: Post-harvest micro-frozen preservation of Shanxi Huping jujube

[0023] (1) Harvesting and selection of fresh jujubes: Pick fresh jujube fruits that have reached the crisp ripening stage and have a colored area of ​​more than 1 / 3 of the total surface area of ​​the fruit, and choose jujubes that are free from diseases, insect pests and mechanical damage.

[0024] (2) Dehydration treatment: clean the fresh jujube with clear water, then dehydrate 10% under the condition of vacuum degree 80kPa and 60°C.

[0025] (3) Micro-frozen storage: transfer the dehydrated jujubes to a freezer for storage at -4°C.

[0026] Sensory evaluation: carry out mouthfeel and texture evaluation according to the scoring standard of Table 1 to the Shanxi jujube jujube fresh-keeping processing according to the method of the present invention, wherein two control groups are set, one is the Shanxi pot-pin jujube after 4 months of fresh-keeping processing by the method of the present invent...

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Abstract

A partially-freezing fresh-keeping method for fresh jujubes is disclosed. The method includes a step of fresh jujube picking and selecting, namely a step of picking fresh jujubes in a crisp ripe period and having a colored area accounting for more than one third of the total fruit area, and selecting jujubes without pests, diseases or mechanical damage; a step of dehydrating, namely a step of cleaning the fresh jujubes with clear water, and performing vacuum low-temperature drying to dehydrate 5-10%; a step of partial freezing, namely a step of putting the partially dehydrated jujubes to a refrigerator, and freezing with the refrigerator temperature ranging from -2 DEG C to -4 DEG C. By adopting the partially-freezing fresh-keeping technique combining proper dehydration, the taste, flavor, color and nutrition quality of fresh jujubes can be largely maintained after the jujubes are stored for 4 months. The jujubes are crisp and sweet in taste, the hardness is higher than 120 N / cm<2> and the content of soluble solid is more than 20%. The flesh is free of obvious brown stain, and maintains the white green color of the fresh jujubes. The jujubes maintain the good flavor of the fresh brown stain, are free of bad flavors and have a vitamin C content higher than 70 mg / 100 g.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable storage, and in particular relates to post-harvest storage and preservation of jujube fruits, in particular to a novel micro-freezing and preservation method for fresh jujubes. Background technique [0002] Fresh jujube (Ziziphus jujuba Mill.) fruit is rich in nutrients such as sugar, cellulose, and vitamin C. It has the functions of harmonizing the stomach and invigorating the spleen, and has a crisp and sweet taste and good flavor. It is deeply loved by consumers. Jujube is widely planted in North China and Northwest my country, and is an important fruit tree. The jujube industry is one of the important components of my country's agricultural economy. However, jujube fruits are prone to problems such as fruit cracking, rot, alcoholization, and softening after harvesting, and the post-harvest preservation period is short, which seriously limits the market supply and economic benefits ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/02
Inventor 丁占生范柳萍
Owner FUTURE FOOD RES INST (NANJING) CO LTD
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