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Winter jujube preservation and storage method and equipment

A technology for winter jujube and equipment, which is applied in the preservation of fruits and vegetables, food preservation, preservation of food ingredients as anti-microbials, etc. The effect of preventing frostbite and reducing the speed of ripening

Inactive Publication Date: 2017-05-10
泾阳佳沃农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problems existing in the prior art that soaking jujube fruit in the soaking liquid will pollute the jujube fruit and affect its taste, and it is inconvenient to transport, and the jujube fruit cannot be refrigerated and kept fresh during transportation, etc., the present invention provides a Method and equipment for fresh-keeping and storage of winter jujube

Method used

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  • Winter jujube preservation and storage method and equipment
  • Winter jujube preservation and storage method and equipment
  • Winter jujube preservation and storage method and equipment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Step 1: Pick the early red stalked and pest-free winter jujube, and the color of the picked winter jujube is 20%;

[0040] Step 2: Place the winter jujube in water and add biodegradable enzyme to soak for 3 hours, and dry the winter jujube after the soaking is completed;

[0041] Step 3: Place the winter jujube at a temperature of 3-8°C, and pre-cool for 1 to 2 days. During the pre-cooling process, the winter jujube is gradually cooled and pre-cooled. First, the winter jujube is placed at a temperature of 6°C and pre-cooled 5 Hours; then reduce the pre-cooling temperature according to a -5°C gradient, such as the temperature gradient is 5.5°C, 5°C, 4.5°C, 4°C, 3.5°C to 3°C, and each temperature is adjusted to 5, pre-cooling hour.

[0042] Step 4: After the pre-cooling, the winter jujube is wrapped with Chinese cabbage leaf core and placed in a fresh-keeping storage device for refrigeration, and the refrigeration temperature is 0° C. and the humidity is 92%.

Embodiment 2

[0044] Step 1: Pick the early red stalked and pest-free winter jujube, and the color of the picked winter jujube is 10%;

[0045] Step 2: Place the winter jujube in water and add biodegradable enzyme to soak for at least 3 hours, and dry the winter jujube after the soaking is completed;

[0046] Step 3: Place the winter jujube at a temperature of 3~8℃, and pre-cool it for 1 to 2 days. During the pre-cooling process, the winter jujube is gradually cooled and pre-cooled. First, the winter jujube is placed at a temperature of 8℃ and pre-cooled for 10 Hours; then reduce the pre-cooling temperature according to a -5°C gradient, such as the temperature gradient is 7.5°C, 7°C, 6.5°C, 6°C, 5.5°C to 5°C, and each temperature is adjusted to 5, pre-cooling hour.

[0047] Step 4: After the pre-cooling, the winter jujube is wrapped with Chinese cabbage leaf core and placed in a fresh-keeping storage device for refrigeration, and the refrigeration temperature is 1° C. and the humidity is 90%.

Embodiment 3

[0049] Step 1: Pick the early red stalked and pest-free winter jujube, wherein the color of the picked winter jujube is 5%;

[0050] Step 2: Place the winter jujube in water and add biodegradable enzyme to soak for at least 3 hours, and dry the winter jujube after the soaking is completed;

[0051] Step 3: Place the winter jujube at a temperature of 3-8°C, and pre-cool for 1 to 2 days. During the pre-cooling process, perform a gradient cooling and pre-cooling of the winter jujube. For example, first place the winter jujube at a temperature of 6°C and pre-cool 5 hours; first place the winter jujube at a temperature of 6°C and pre-cool for 5 hours; then reduce the temperature according to a -5°C gradient, such as the temperature gradient is 5.5°C, 5°C, 4.5°C, 4°C , 3.5 ℃ to 3 ℃, and each time a temperature is adjusted, pre-cooling for 5 hours.

[0052] Step 4: After the pre-cooling, the winter jujube is wrapped in Chinese cabbage leaf core and placed in a fresh-keeping storage device ...

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Abstract

The invention provides a winter jujube preservation and storage method and equipment. The method comprises steps as follows: S1: winter jujubes which just get red and are free from insect attack are picked along with stalks; S2: the winter jujubes are put in water, biological degrading enzymes are added, and the winter jujubes are soaked for at least 3 hours and then dried; S3: the winter jujubes are put in the place at the temperature of 3-8 DEG C and precooled for 1-2 days; S4: the winter jujubes are transferred to the preservation and storage equipment after precooling ends, and subjected to cold storage at 0-1 DEG C at the humidity of 90%-95%. The invention further provides the corresponding equipment for preservation and storage of the winter jujubes, so that the preservation time of the winter jujubes can be effectively prolonged, and transportation is facilitated. Besides, no chemical pollution can be caused to the winter jujubes during preservation, and the original taste of the winter jujubes cannot be affected.

Description

Technical field [0001] The invention relates to the technical field of fruit and vegetable preservation, in particular to a winter jujube preservation and storage method and equipment. Background technique [0002] Winter jujube bears fruit in recent winter. The fruit is large, crisp and sweet, rich in nutrients, and contains a variety of vitamins, especially the highest vitamin C content. It is precisely because of the freshness and high brittleness of winter jujube that the storage and preservation techniques are difficult. The existing preservation techniques mainly Refrigeration, constant temperature, and humidity are mainly used, and in the process of preservation, the fresh fruit loses its original appearance and taste. [0003] For example, the Chinese patent with the application number: 201310638745.6 discloses a winter jujube storage and preservation technology. The technical solution consists of the following technical points: (1) The fresh fruit is treated with insectici...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04A23B7/144A23B7/159
CPCA23B7/00A23B7/04A23B7/144A23B7/159A23V2002/00A23V2200/10A23V2250/128
Inventor 刘小强刘宗强刘天才高彦军
Owner 泾阳佳沃农业有限公司