Preservation method of red bayberries

A fresh-keeping method and fruit technology, which is applied in the direction of fruit and vegetable preservation, food ingredients as anti-microbial preservation, food preservation, etc., can solve the problems of affecting the taste of red bayberry, increasing the cost of fresh-keeping, and harmful to human body, so as to achieve high-efficiency red bayberry fresh-keeping and low cost. Inexpensive, low-cost effect

Inactive Publication Date: 2016-07-13
林泽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent adopts the enhanced negative pressure method to preserve freshness, which requires high equipment, complicated operation, and increases the cost of freshness preservation. It also uses a chemical reagent such as ethylene oxide to inhibit the combination of ethylene and receptors, but at the same time introduces a new chemical reagent. , not only affects the taste of red bayberry, but also has harmful effects on the human body

Method used

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  • Preservation method of red bayberries
  • Preservation method of red bayberries

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of fresh-keeping method of red bayberry

[0032] Specifically include the following steps:

[0033] Step S1, picking red bayberry: picking when red bayberry is half-ripe, spraying red pepper water with a mass fraction of 2 to 5% to the red bayberry, after picking the red bayberry, carrying out pH adjustment on the surface of the red bayberry, first using the red bayberry with a mass fraction of 0.2% dilute acetic acid solution was washed for 30s, and then the bayberry that was picked was washed with dilute NaHCO with a mass fraction of 0.2 3 The solution was washed for 30s.

[0034] Step S2, initial treatment of red bayberry: mix clean boiling water with salt at a mass ratio of 100:5, pick red bayberry and soak it in salt water for 5 minutes, select good fruits, and pack them into sealed buckets in batches , and then inject atomized boiling water into the barrel for 5 minutes, then enter the boiler for high-temperature sterilization at 90°C, and then enter the ...

Embodiment 2

[0037] A kind of fresh-keeping method of red bayberry

[0038] Specifically include the following steps:

[0039] Step S1, picking red bayberry: picking when red bayberry is half-ripe, spraying red pepper water with a mass fraction of 2 to 5% to the red bayberry, after picking the red bayberry, carrying out pH adjustment on the surface of the red bayberry, first using the red bayberry with a mass fraction of 0.5% dilute acetic acid solution was cleaned for 50s, and then the bayberry that was picked was washed with 0.5% dilute NaHCO 3 The solution was washed for 50s.

[0040] Step S2, initial treatment of red bayberry: mix clean boiled water with salt in a mass ratio of 100:10, pick red bayberry and soak it in salt water for 30 minutes, select good fruits, and pack them into sealed barrels in batches , and then inject atomized boiling water into the barrel for 15 minutes, then enter the boiler for high-temperature sterilization at 120°C, and then enter the temperature-humidit...

Embodiment 3

[0043] A kind of fresh-keeping method of red bayberry

[0044] Specifically include the following steps:

[0045] Step S1, picking red bayberry: picking when red bayberry is half-ripe, spraying red pepper water with a mass fraction of 2 to 5% to the red bayberry, after picking the red bayberry, carrying out pH adjustment on the surface of the red bayberry, first using the red bayberry with a mass fraction of 0.35% dilute acetic acid solution was cleaned for 40s, and then the bayberry that was picked was washed with 0.35% dilute NaHCO 3 The solution was washed for 40s.

[0046] Step S2, initial treatment of red bayberry: mix clean boiled water with salt at a mass ratio of 100:7.5, soak and wash red bayberry with salt water for 17.5 minutes after picking, select good fruits, and pack them into sealed barrels in batches Then inject atomized boiling water into the bucket for 10 minutes, then enter the boiler for high-temperature sterilization at 105°C, and then enter the tempera...

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PUM

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Abstract

The invention discloses a preservation method of red bayberries. The preservation method specifically comprises the following steps: picking 70-percent ripe red bayberries; spraying Chinese prickly ash liquid to the red bayberries; soaking the picked red bayberries with saline water for 5min-30min; filling a sealing bucket with the red bayberries in batches and in layers; injecting atomized boiled water into the bucket; putting the bucket into a boiler and carrying out high-temperature sterilization treatment; storing in a temperature and humidity regulation and control storage room for 2h-5h; uniformly irradiating the treated red bayberries under an ultraviolet lamp for 30s-60s; orderly putting the red bayberries into a fruit box according to a single-layer storing manner; sleeving the outer surface of the fruit box filled with the red bayberries with a polyethylene packaging bag, and carrying out vacuumizing treatment on the polyethylene packaging bag; and putting one bag of a drying agent composed of dried chilies and tea residues into each bag of the red bayberries subjected to the vacuumizing treatment, and putting the products into a refrigerating chamber for preserving. According to the preservation method of the red bayberries, the atomized boiled water is used for sterilizing, and the red bayberries are preserved through combining a plurality of types of treatment methods, so that the preservation problem is effectively solved and the method is safe and environmentally friendly, and has no side effect.

Description

technical field [0001] The invention belongs to the field of fruit preservation, in particular to a fresh-keeping method of red bayberry. Background technique [0002] The yield of red bayberry is large, the price is consistent, and the taste is delicious, so it is loved by the people all over the country. Red bayberry is rich in protein, fructose, glucose, amino acid, multivitamins and minerals, and rich in nutrition. It contains a large amount of anthocyanins, which are flavonoids, a group of substances based on flavonoid cores that can appear red Compounds, due to their unique functionality, are used to scavenge free radicals in the body, anti-tumor, anti-cancer, anti-inflammatory, inhibit lipid peroxidation and platelet aggregation, prevent diabetes, lose weight, protect eyesight, etc., so they have great Good medicinal value. [0003] Red bayberry is a kind of climacteric fruit. During the storage of red bayberry fresh fruit, ethylene is continuously released, which m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/153A23B7/10A23B7/005A23B7/015A23B7/04
CPCA23B7/0053A23B7/015A23B7/0425A23B7/10A23B7/153A23B7/154A23B7/157A23V2002/00A23V2200/06A23V2200/10A23V2250/022A23V2250/1614Y02A40/90
Inventor 林泽
Owner 林泽
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