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 preservative

Method used

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  • Strawberry fresh keeping method

Examples

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Example Embodiment

[0017] Example 1

[0018] A method for preserving strawberries, which is characterized in that it comprises the following steps:

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

[0020] (2) Put the heat-treated strawberries into a mixed aqueous solution of salt and film-forming additives for 3.0 minutes at room temperature, and then drain 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 ratio of film-forming agent to water weight is 1:10 to form a film on the strawberry surface to isolate the air;

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

Example Embodiment

[0024] Example 2

[0025] A method for preserving strawberries, which is characterized in that it comprises the following steps:

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

[0027] (2) Soak the heat-treated strawberries in a mixed aqueous solution of salt and film-forming additives at room temperature for 5.0 minutes, and 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 ratio of film-forming agent to water weight is 1:5 to form a film on the strawberry surface to isolate the air;

[0028] (3) Put the drained strawberries into a freeze-drying box and place them in a freeze-drying gas with a dew point of 1.0%RH for 30 minutes to make the strawberry surface lose water and not easily provide conditions for bacteria to survive, and then put it in a sealed fresh-keeping bag for pumping V...

Example Embodiment

[0031] Example 3

[0032] A method for preserving strawberries, which is characterized in that it comprises the following steps:

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

[0034] (2) Put the heat-treated strawberries into a mixed aqueous solution of salt and film-forming additives for 4.0 min at room temperature, and 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 ratio of film-forming agent to water weight is 1:7.5 to form a film on the strawberry surface to isolate the air;

[0035] (3) Put the drained strawberries into a freeze-drying box and place them in a freeze-drying gas with a dew point of 0.6% RH for 20 minutes to make the strawberry surface lose water and provide conditions for bacteria to survive, and then put it in a sealed fresh-keeping bag for pumping Vacuum to isolat...

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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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