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Strawberry fresh keeping method

A fresh-keeping method and strawberry technology are applied in the preservation of fruits and vegetables, the preservation of food ingredients as anti-microbials, and the preservation of food, which can solve the problems of food safety, unfavorable long-distance transportation, and easy damage, and achieve the effect of preventing bumps and damages.

Inactive Publication Date: 2016-08-03
黄秋丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Strawberries are rich in nutrition, delicious in taste, rich in multivitamins, organic acids and proteins. With the continuous improvement of people's living standards in our country, the market demand for strawberries is increasing, and the planting area of ​​strawberries is also increasing year by year. The ripening period of strawberries is relatively short. Due to the high water content of strawberries, they are easy to be damaged when squeezed, and they are very easy to rot and deteriorate. Generally, it is difficult to keep strawberries fresh for more than 2 days. chemical preservatives etc.
However, these techniques have certain limitations in practical application
Cold chain technology is relatively immature at present, and temperature fluctuations in the process of storage, transportation, and sales are more likely to cause fruit rot and deterioration, which is not conducive to long-distance transportation; while controlled atmosphere preservation requires a modified atmosphere box or a gas generating device, which requires high equipment. The cost is high; chemical preservatives will form residues on the surface of fruits and vegetables, which has potential food safety problems

Method used

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  • Strawberry fresh keeping method

Examples

Experimental program
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Effect test

Embodiment 1

[0018] A fresh-keeping method for strawberries, characterized in that: comprising the following steps:

[0019] (1) Put the strawberries into the steam tunnel furnace with a flow rate of 100Nm 3 / h steam heat treatment for 1.0min, sterilization and disinfection;

[0020] (2) the heat-treated strawberry is put into the mixed aqueous solution of salt and film-forming additive and soaked for 3.0min at room temperature, then drains the water, the mass fraction of salt in the solution is 5.0%, and the film-forming additive is chitosan , one or more of collagen and honey, the film-forming agent dosage and water weight ratio are 1:10, so that it forms a film on the surface of strawberries to isolate the air;

[0021] (3) Put the drained strawberries into a freeze-drying box and place them in a freeze-dried gas with a dew point of 0.2% RH for 10 minutes to make the surface of the strawberries lose water so that bacteria cannot survive, and then put them in a sealed fresh-keeping bag ...

Embodiment 2

[0025] A fresh-keeping method for strawberries, characterized in that: comprising the following steps:

[0026] (1) Put the strawberries into the steam tunnel furnace with a flow rate of 100Nm 3 / h steam heat treatment for 2.0min, sterilization and disinfection;

[0027] (2) heat-treated strawberries are put into the mixed aqueous solution of salt and film-forming additive and soaked for 5.0min at room temperature, then drain the water, the mass fraction of salt in the solution is 10.0%, and the film-forming additive is chitosan , one or more of collagen and honey, the film-forming agent dosage and water weight ratio are 1:5, so that it forms a film on the surface of the strawberry to isolate the air;

[0028] (3) Put the drained strawberries into a freeze-drying box and place them in a freeze-dried gas with a dew point of 1.0% RH for 30 minutes so that the surface of the strawberries will not lose water so that bacteria can survive, and then put them in a sealed fresh-keepin...

Embodiment 3

[0032] A fresh-keeping method for strawberries, characterized in that: comprising the following steps:

[0033] (1) Put the strawberries into the steam tunnel furnace with a flow rate of 100Nm 3 / h steam heat treatment, 1.5min, sterilization;

[0034] (2) heat-treated strawberries are put into the mixed aqueous solution of salt and film-forming additive and soaked for 4.0min at room temperature, then drain the water, the mass fraction of salt in the solution is 7.5%, and the film-forming additive is chitosan , one or more of collagen and honey, the film-forming agent dosage and water weight ratio are 1:7.5, so that it forms a film on the surface of strawberries to isolate the air;

[0035] (3) Put the drained strawberries into a freeze-drying box and place them in a freeze-dried gas with a dew point of 0.6% RH for 20 minutes to make the surface of the strawberries lose water and not easily provide the conditions for bacteria to survive, then put them in a sealed fresh-keeping...

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Abstract

The invention provides a strawberry fresh keeping method, and belongs to the technical field of fruit preservation. The strawberry fresh keeping method comprises the following steps: processing strawberries by hot water steam, soaking strawberries in brine and a film forming additive, freeze-drying strawberries, packing strawberries in sealed bags, filling inert gas into the seal bags, and storing / transporting strawberries at a high temperature. Through the provided method, strawberries can be preserved for a long time during the storage / transportation process; moreover, the method is green and environment-friendly, the strawberries will not be damaged and become rotten during the storage / transportation process, and the taste barely changes.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit preservation, in particular to a fresh-keeping method for strawberries. 【Background technique】 [0002] Strawberries are rich in nutrition, delicious in taste, rich in multivitamins, organic acids and proteins. With the continuous improvement of people's living standards in our country, the market demand for strawberries is increasing, and the planting area of ​​strawberries is also increasing year by year, but strawberries The ripening period of strawberries is relatively short. Due to the high water content of strawberries, they are easy to be damaged when squeezed, and they are very easy to rot and deteriorate. Generally, it is difficult to keep strawberries fresh for more than 2 days. chemical preservatives etc. However, these techniques have certain limitations in practical applications. Cold chain technology is relatively immature at present, and temperature fluctuations in the process of ...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/024A23B7/157A23B7/16
CPCA23B7/0053A23B7/024A23B7/157A23B7/16A23V2002/00A23V2200/10A23V2250/1578A23V2250/1618A23V2250/511A23V2250/5422A23V2300/10A23V2300/20A23V2300/24
Inventor 黄秋丽
Owner 黄秋丽
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