Treatment method of freshly cut carrots

A processing method and technology for carrots, which are applied in the preservation of fruits and vegetables, food preservation, food science, etc., can solve the problems of damage to the sensory quality such as texture and color of carrots, low economic value of carrots, etc. Conducive to texture and saving processing time

Inactive Publication Date: 2017-01-11
ZIGONG INNOVATION CENT OF ZHEJIANG UNIV
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, my country is rich in carrot resources, and the economic value of carrots is relatively low. Processing them can greatly increase their economic value, but the processing process using existing processing technologies often causes damage to the sensory qualities of carrots, such as texture and color.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Treatment method of freshly cut carrots

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Fresh carrots are washed, peeled, and cut into pieces.

[0033] (2) Carrot block is placed in fresh-keeping bag, and adds fresh-keeping liquid, and fresh-keeping liquid is made of distilled water, 1% calcium chloride solution, L-calcium lactate, calcium gluconate, wherein each component content in the fresh-keeping liquid (W / V) 0.5% calcium chloride, 0.8% L-calcium lactate, and 0.5% calcium gluconate respectively, and seal the fresh-keeping bag.

[0034] (3) Place the sealed fresh-keeping bag in a water bath at 50°C for 10 minutes.

[0035] (4) The heat-treated fresh-keeping bag is placed in an ultra-high pressure device, pressurized at 300 MPa, kept at a pressure of 15 minutes, released, and the fresh-keeping bag is taken out. The first cycle hardness retention was 95%.

[0036] Because the content of calcium chloride in the fresh-keeping liquid is too high can cause the carrot to change flavor, so adopt 1% ​​calcium chloride solution in the present embodiment, ...

Embodiment 2

[0038] (1) Fresh carrots are washed, peeled, and cut into pieces.

[0039] (2) Put the carrot pieces in a fresh-keeping bag, and add a fresh-keeping solution. The fresh-keeping solution is composed of distilled water, calcium chloride, L-calcium lactate, and calcium gluconate. The contents (W / V) of each component in the fresh-keeping solution are respectively 1% calcium chloride, 0.1% L-calcium lactate, 0.8% calcium gluconate, and seal the fresh-keeping bag.

[0040] (3) The sealed fresh-keeping bag was placed in a 60°C water bath for 8 minutes.

[0041] (4) The heat-treated fresh-keeping bag is placed in an ultra-high pressure device, pressurized at 400 MPa, kept at pressure for 10 minutes, released, and the fresh-keeping bag is taken out.

[0042] The first cycle hardness retention was 90%.

Embodiment 3

[0044] (1) Fresh carrots are washed, peeled, and cut into pieces.

[0045] (2) Put the carrot pieces in a fresh-keeping bag, and add a fresh-keeping solution. The fresh-keeping solution is composed of distilled water, calcium chloride, L-calcium lactate, and calcium gluconate. The contents (W / V) of each component in the fresh-keeping solution are respectively It is 1% calcium chloride, 1% L-calcium lactate, 1% calcium gluconate, and the fresh-keeping bag is sealed.

[0046] (3) Place the sealed fresh-keeping bag in a 60°C water bath for 5 minutes.

[0047] (4) The heat-treated fresh-keeping bag is placed in an ultra-high pressure device, pressurized at 600 MPa, kept at pressure for 10 minutes, released, and the fresh-keeping bag is taken out.

[0048] The first cycle hardness retention was 87%.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The present invention provides a treatment method of freshly cut carrots. The treatment method is characterized by comprising the following steps: (1) fresh carrots are washed, the washed carrots are peeled, and the peeled carrots are cut into blocks; (2) the carrot blocks are placed in freshness-keeping bags, freshness-keeping liquid is added, the freshness-keeping liquid consists of distilled water, calcium chloride or calcium chloride solution, L-calcium lactate and the calcium gluconate, the freshness-keeping bags are sealed; (3) the sealed freshness-keeping bags are placed in water bath at 50-70 DEG C to conduct a treatment for 2-10 minutes; and (4) the heating treated freshness-keeping bags are placed in an ultrahigh pressure device at a pressure of 100-600 MPa, the pressure is kept for 5-20 min, the pressure is decompressed, and the freshness-keeping bags are taken out. The processing method can maintain the original texture and nutritional ingredients of the freshly cut carrots, and can effectively inhibit bacteria.

Description

technical field [0001] The invention belongs to the field of food processing and relates to a processing method for fresh-cut carrots. Background technique [0002] Fresh-cut fruits and vegetables, also known as lightly processed fruits and vegetables or partially processed fruits and vegetables, originated in the United States in the 1950s. Grading, arranging, cleaning, cutting, core (core), trimming, preservation, packaging and other processes to provide consumers with a fresh, nutritious, flavorful and convenient 100% edible product. [0003] With the acceleration of people's life rhythm, the enhancement of purchasing power and the improvement of people's food safety awareness, consumers are now paying more attention to food quality, requiring food safety, natural flavor, taste, fresh appearance, and convenient consumption. This demand of consumers has promoted The rapid development of the fresh-cut fruit and vegetable market. The demand for fresh-cut fruits and vegetab...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/154A23B7/157
Inventor 于勇朱松明张红敏
Owner ZIGONG INNOVATION CENT OF ZHEJIANG UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap