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Longan fruit fresh-keeping technology

A longan fruit and longan technology, which is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc. It can solve the problems of short fruit ripening season, little involvement of longan fruit preservation technology, and difficult preservation, etc. The method is simple and the preservation effect is good , easy-to-operate effect

Inactive Publication Date: 2017-04-26
广西陆川县泓源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although longan fruit is delicious and has rich nutritional value, its ripening season is short and it is not easy to preserve. The fresh-keeping storage technology of longan fruit is the premise to ensure the consumption of fresh longan fruit. However, there are few references to the preservation technology of longan fruit in the society

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Weigh 8g of citric acid, 7g of potassium permanganate, 8g of tea polyphenols, 11g of myristic acid, 7g of sodium benzoate, 12g of potassium alum, and 8g of preservatives, and add them in turn to 933g of pure water, stirring evenly while adding, After it was completely dissolved, 1 kg of fruit and vegetable preservative was obtained.

[0027] After the fruit and vegetable preservative is prepared, the longan fruit is preserved according to the following steps:

[0028] (1) longan fruit is cleaned;

[0029] (2) Utilizing the bactericidal effect of ozone at normal temperature can kill or inhibit the bacterial growth of longan fruit epidermis;

[0030] (3) Soak the longan fruit processed in step 2 in the preservative;

[0031] (4) take out the longan fruit soaked in the preservative in step 3, and dry naturally;

[0032] (5) Pack the longan fruit into a bag, extract the air in the bag, fill it with an inert gas, seal it, and store it at room temperature.

Embodiment 2

[0034] Weigh 9g of citric acid, 8g of potassium permanganate, 9g of tea polyphenols, 11g of myristic acid, 8g of sodium benzoate, 10g of potassium alum, and 6g of preservatives, and add them in turn to 935g of pure water, stirring evenly while adding, After it was completely dissolved, 1 kg of fruit and vegetable preservative was obtained.

[0035] After the fruit and vegetable preservative is prepared, the longan fruit is preserved according to the following steps:

[0036] (1) longan fruit is cleaned;

[0037] (2) Utilizing the bactericidal effect of ozone at normal temperature can kill or inhibit the bacterial growth of longan fruit epidermis;

[0038] (3) Soak the longan fruit processed in step 2 in the preservative;

[0039] (4) take out the longan fruit soaked in the preservative in step 3, and dry naturally;

[0040] (5) Pack the longan fruit into a bag, extract the air in the bag, fill it with an inert gas, seal it, and store it at room temperature.

Embodiment 3

[0042] Weigh 10g of citric acid, 7g of potassium permanganate, 11g of tea polyphenols, 11g of myristic acid, 7g of sodium benzoate, 8g of potassium alum, and 6g of preservatives, and add them in turn to 940g of pure water, stirring evenly while adding, After it was completely dissolved, 1 kg of fruit and vegetable preservative was obtained.

[0043] After the fruit and vegetable preservative is prepared, the longan fruit is preserved according to the following steps:

[0044] (1) longan fruit is cleaned;

[0045] (2) Utilizing the bactericidal effect of ozone at normal temperature can kill or inhibit the bacterial growth of longan fruit epidermis;

[0046] (3) Soak the longan fruit processed in step 2 in the preservative;

[0047] (4) take out the longan fruit soaked in the preservative in step 3, and dry naturally;

[0048] (5) Pack the longan fruit into a bag, extract the air in the bag, fill it with an inert gas, seal it, and store it at room temperature.

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Abstract

The present invention relates to a longan fruit fresh-keeping technology, wherein a self-made fruit and vegetable fresh-keeping agent is prepared and comprises, by weight, 0.6-1.0% of citric acid, 0.6-0.8% of potassium permanganate, 1.0-1.3% of tea polyphenol, 0.5-1.0% of myristic acid, 0.6-1.0% of sodium benzoate, 0.8-1.2% of aluminum potassium sulfate dodecahydrate, 0.5-0.8% of a preservative, and 93-95% of pure water. The longan fruit fresh-keeping technology comprises: washing longan fruit, sterilizing with ozone, soaking in the fresh-keeping agent, taking out, carrying out natural air drying, loading into a fresh-keeping bag filled with an inert gas, and storing at a room temperature. According to the present invention, with the technology to perform the fresh-keeping on the longan fruit, the fresh-keeping effect is good, and mould development, gassiness, water loss and other problems can be effectively solved; and the used fresh-keeping agent is non-toxic and is not harmful to human health.

Description

[0001] 【Technical field】 [0002] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a fresh-keeping technology of longan fruit. [0003] 【Background technique】 [0004] Longan fruit has many functions such as invigorating the spleen, nourishing blood, strengthening the kidney, and benefiting essence. Li Shizhen in the Ming Dynasty once commented that "longan is the best source of wealth". According to analysis, the pulp contains 12.38--22.55% of total sugar, 3.85--10.16% of reducing sugar, 0.096--0.109% of total acid, 43.12--163.7 mg of vitamin C / 100 g of pulp, VK196.5 mg / 100 g of pulp. In addition to being eaten fresh, longan can also be processed into dried, canned, decocted and so on. Longan has many functions such as strengthening yang and replenishing qi, nourishing the heart and spleen, nourishing blood and calming the nerves, moisturizing and beautifying the skin, etc. Modern medical practice has prove...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154A23V2002/00
Inventor 罗忠发
Owner 广西陆川县泓源食品有限公司
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