Method for producing fresh-cut fruits and vegetables through high pressure carbon dioxide technology

Abstract

The invention relates to a method for producing fresh-cut fruits and vegetables through a high pressure carbon dioxide technology. The method comprises 1, selecting fresh fruits and vegetables and cutting the fruits and vegetables to obtain slices or blocks, 2, pre-cleaning the slices or blocks, putting the slices or blocks in an asepsis environment and carrying out natural drainage, wherein the cleaning solution comprises a ClO2 solution (with a concentration of 20-200ppm), electrolysed water (with ACC of 10-50ppm) and tap water, cleaning time is in a range of 10-15min and according to different raw material characteristics, an ultrasonic assisted cleaning technology can be adopted, and 3, carrying out room temperature seal sterilization treatment on the fruit and vegetable slices or blocks through a high pressure carbon dioxide technology to obtain fresh-cut fruits and vegetables, wherein high pressure carbon dioxide sterilization treatment pressure is in a range of 1-10MPa and treatment time is in a range of 10-20min. Under the storage condition of a temperature of 4 DEG C, the fresh-cut fruits and vegetables have a long shelf life, retrain nutrients, quality and functions and accelerate high pressure carbon dioxide technology marketization and commercialization progress.

Description

technical field [0001] The invention relates to a method for producing fresh-cut fruits and vegetables using high-pressure carbon dioxide technology, and belongs to the technical field of biomedicine. Background technique [0002] Fresh-cut vegetables, also known as minimally processed fruits and vegetables, semi-processed fruits and vegetables, low-level processed fruits and vegetables, or prefabricated fruits and vegetables, refer to fresh fruits and vegetables that have been cleaned, trimmed, cut, packaged, etc., and provided to consumers for consumption or A new type of fruit and vegetable processing product used in the catering industry. Fresh-cut fruits and vegetables are 100% edible products that are fresh in quality, convenient to eat, rich in nutrition, and fresh and hygienic. Since fresh-cut fruits and vegetables can meet people's pursuit of naturalness, freshness, convenience, nutrition, and hygiene, they have developed rapidly in recent years and have become one...

AI Technical Summary

Problems solved by technology

However, there are some problems in the actual processing of fresh-cut fruits and vegetables: (1) The traditional HPCD sterilization treatment has a high temperature (>50°C), which will affect the quality of the product such as color, aroma, shape and nutrition; (2) The traditional HPCD sterilization treatment High pressure (>20MPa) will seriously damage the internal structure of the product, affect the texture of the product, and promote the rapid reproduction of microorganisms; (3) the traditional HPCD sterilization process is fast (>100MPa / min), and the product The resulting blasting effect is obvious, which will damage the quality and structure of the product

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