Preservation method of grapefruits

A fresh-keeping method and grapefruit technology are applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., which can solve problems such as harm to health and poor fresh-keeping effect, and achieve the effects of low cost, long fresh-keeping time and good fresh-keeping effect.

Inactive Publication Date: 2017-03-22
常州市鼎升环保科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention: for the poor fresh-keeping effect of the existing anti-corrosion pomelo fresh-keeping method, with the increase of the fresh-keeping time, the water in the pomelo fruit will decrease, and the toxicity remaining in the fruit will endanger people's health. Problem, the present invention provides a fresh-keeping method for pomelo. The present invention uses rice and rice bran as raw materials, and performs mildew and mildew removal treatment on them respectively to obtain modified rice and rice bran, and then ultrasonically extracts Chinese herbal medicines such as Litsea persicae leaves. , extract natural antiseptic organic matter such as oils and phenols in Chinese herbal medicine, use modified rice and rice bran as carriers, absorb natural antiseptic organic matter, roast and smoke, collect smoked gas, and put it in a vacuum bag with pomelo Sealed treatment, the natural antiseptic organic matter contained in the smoked gas can penetrate into the pomelo, forming a dense protective film between the pomelo peel and pulp, so as to achieve the purpose of freshness preservation, effectively solving the problem of poor freshness preservation effect and residual toxic substances during preservation problem, the present invention has a good preservation effect on pomelo, and will not reduce the water content with the increase of preservation time. At the same time, it uses natural antiseptic substances, which will not leave toxic substances and will not cause harm to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0019] First take by weighing 5kg northeast rice, place it in the constant temperature and humidity incubator after sealing it with gauze, control the relative humidity in the incubator to be 87%, and the temperature is 35°C, carry out moldy for 30 days, take out the moldy rice in the gauze, and Transfer it to an autoclave, sterilize for 30 minutes at a temperature of 130°C, and wait for natural cooling to room temperature to obtain modified rice for later use; weigh 2 kg of rice bran, add tap water to the rice bran, and wait for the rice bran in When the water content reaches 40%, stop adding water, and stir and mix it at a speed of 300r / min for 40 minutes to obtain water-containing rice bran, then completely wrap the water-containing rice bran with a polyethylene film, and place it in a dark, humid, and ventilated environment. After 15 days, the polyethylene film was uncovered, and the obtained moldy rice bran was sterilized under an ultraviolet lamp for 20 minutes to obtain ...

example 2

[0021]First take by weighing 4kg northeast rice, place it in the constant temperature and humidity incubator after sealing it with gauze, control the relative humidity in the incubator to be 83%, and the temperature is 30°C, carry out moldy for 25 days, take out the moldy rice in the gauze, and Transfer it to an autoclave, sterilize at 120°C for 20 minutes, wait for natural cooling to room temperature, and obtain modified rice for later use; weigh 1 kg of rice bran, add tap water to the rice bran, and wait for the rice bran in When the water content reaches 30%, stop adding water, and stir and mix it at a speed of 200r / min for 30 minutes to obtain water-containing rice bran, then completely wrap the water-containing rice bran with a polyethylene film, and place it in a dark, humid, and ventilated environment to mold and mildew After 10 days, the polyethylene film was uncovered, and the obtained moldy rice bran was sterilized under an ultraviolet lamp for 15 minutes to obtain mo...

example 3

[0023] First take by weighing 4kg Northeast rice, place it in the constant temperature and humidity incubator after sealing it with gauze, control the relative humidity in the incubator to be 84%, and the temperature is 32°C, carry out moldy for 27 days, take out the moldy rice in the gauze, and Transfer it to an autoclave, sterilize at 125°C for 25 minutes, wait for natural cooling to room temperature, and obtain modified rice for later use; weigh 1 kg of rice bran, add tap water to the rice bran, and wait for the rice bran in When the water content reaches 35%, stop adding water, and stir and mix it at a speed of 250r / min for 35 minutes to obtain water-containing rice bran, then completely wrap the water-containing rice bran with a polyethylene film, and place it in a dark, humid, and ventilated environment. After 12 days, uncover the polyethylene film, and sterilize the obtained moldy rice bran under an ultraviolet lamp for 17 minutes to obtain modified rice bran for use; th...

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PUM

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Abstract

The present invention relates to a preservation method of grapefruits and belongs to the technical field of fruit preservation. The preservation method comprises the following steps: rice and rice bran are used as raw materials, the rice and rice bran are respectively subjected to mildewing and de-mildewing treatment to obtain modified rice and modified rice bran, then Chinese herbal medicines of litsea cubeba leaves, etc. are subjected to ultrasonic extraction, natural preservative organic substances of oils, phenols, etc. in the Chinese herbal medicines are extracted, the modified rice and the modified rice bran are used as a carrier, the modified rice and the modified rice bran adsorb the natural preservative substances, roasting is conducted, the roasted materials are smoked, smoked gas is collected, and the smoked gas and the grapefruits are placed into a vacuum bag for sealing treatment, so that the smoked gas can penetrate into the grapefruits and a layer of dense protective film is formed between the grapefruit skins and flesh to reach the preservation purpose. The preservation method is good in the preservation effect on the grapefruits, water is not reduced with the increase of the preservation time, and the grapefruits are long in the preservation time and can be stored and preserved for 3-4 months. The natural preservation substances are used, toxic substances do not remain, and harm to human body health does not be caused.

Description

technical field [0001] The invention relates to a pomelo fresh-keeping method, which belongs to the technical field of fruit fresh-keeping. Background technique [0002] With the development of science and technology and the gradual improvement of people's living standards, people's demand for fruits produced in different seasons in different regions is gradually increasing. However, perishable fruits have a short shelf life and are not easy to store. And people put forward higher and higher requirements to the fresh-keeping storage and transportation of the fruit that is difficult to store. [0003] Pomelo (Pomelo) is also known as Wendan, Xiangluan, Zhuluan, Neizi, Tiao, Leiyou, Luyou, Hugan, Stinky Orange, Stinky Pomelo, Throwing, Bract, and Pomelo. The fruit is produced in southern regions such as Fujian, Jiangxi, Hunan, Guangdong, and Guangxi. The medicinal value of grapefruit pulp is also very high, which can relieve cough and asthma, clear away heat and reduce phle...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/148
CPCA23B7/148
Inventor 许斌薛荣飞雷春生
Owner 常州市鼎升环保科技有限公司
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