Low-temperature spraying preservation method for retarding mildewing and rotting time of waxberry

A fresh-keeping method and low-temperature technology, which are applied in the directions of fruit and vegetable fresh-keeping, food preservation, and fruit/vegetable preservation by freezing/refrigeration, etc., can solve the problems that the fresh-keeping effect of Chinese herbal medicine is not obvious, unfavorable for long-term promotion and use, and the usage amount is not well controlled. , to achieve the effect of being conducive to large-scale promotion, prolonging the time of mildew and decay, and good color.

Inactive Publication Date: 2017-07-21
清远韵盛祥生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Red bayberry antistaling agent is generally sodium benzoate at present, and this kind antistaling agent is a chemical composition, not only effect is relatively poor, and use quantity control can produce certain toxicity, is unfavorable for long-term popularization and use, also has some to adopt Chinese herbal medicine antistaling agent to keep fresh, but The fresh-keeping effect of a single Chinese herbal medicine is not very obvious

Method used

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  • Low-temperature spraying preservation method for retarding mildewing and rotting time of waxberry

Examples

Experimental program
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Effect test

Embodiment 1

[0024] A kind of low-temperature spray fresh-keeping method that can prolong the moldy and rotten time of bayberry, described method comprises the following steps:

[0025] S10, select fruit: select 9 mature red bayberry fruits without damage by diseases and insect pests, without mechanical damage, and uniform in size;

[0026] S11. Soaking the fruit: the fruit obtained in step S10 is pre-cooled to 25° C. by natural wind; the fruit is soaked in 10% sodium chloride solution for 30 minutes and air-dried naturally;

[0027] S12. Pre-cooling treatment: place the fruit obtained in step S11 at a temperature of 3° C. for cooling for 18 hours for pre-cooling and low-temperature treatment;

[0028] S13, fresh-keeping by spraying: spray fresh-keeping treatment on the fruits pre-cooled and low-temperature treated in step S12 in due course;

[0029] S14. Packaging treatment: the bayberry that has been sprayed and kept fresh in step S13 is packaged in a film bag and refrigerated for stora...

Embodiment 2

[0036] A kind of low-temperature spray fresh-keeping method that can prolong the moldy and rotten time of bayberry, described method comprises the following steps:

[0037] S10, select fruit: select 8 mature red bayberry fruits without damage by diseases and insect pests, without mechanical damage, and uniform in size;

[0038] S11. Soaking the fruit: the fruit obtained in step S10 is pre-cooled to 15° C. by natural wind; the fruit is soaked in 8% sodium chloride solution for 15 minutes and air-dried naturally;

[0039] S12. Pre-cooling treatment: place the fruit obtained in step S11 at a temperature of 1° C. for cooling for 12 hours for pre-cooling and low-temperature treatment;

[0040] S13, fresh-keeping by spraying: spray fresh-keeping treatment on the fruits pre-cooled and low-temperature treated in step S12 in due course;

[0041] S14. Packaging treatment: the bayberry that has been sprayed and kept fresh in step S13 is packaged in a film bag and refrigerated for storag...

Embodiment 3

[0048] A kind of low-temperature spray fresh-keeping method that can prolong the moldy and rotten time of bayberry, described method comprises the following steps:

[0049] S10, select fruit: select 8 mature red bayberry fruits without damage by diseases and insect pests, without mechanical damage, and uniform in size;

[0050] S11. Soaking the fruit: the fruit obtained in step S10 is pre-cooled to 18° C. by natural wind; the fruit is soaked in 9% sodium chloride solution for 18 minutes and air-dried naturally;

[0051] S12. Pre-cooling treatment: place the fruit obtained in step S11 at a temperature of 2° C. for cooling for 15 hours for pre-cooling and low-temperature treatment;

[0052] S13, fresh-keeping by spraying: spray fresh-keeping treatment on the fruits pre-cooled and low-temperature treated in step S12 in due course;

[0053] S14. Packaging treatment: the bayberry that has been sprayed and kept fresh in step S13 is packaged in a film bag and refrigerated for storag...

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Abstract

The invention provides a low-temperature spray fresh-keeping method capable of prolonging the moldy and rotten time of bayberry, said method comprising the following steps: S10, selecting fruit; S11, soaking fruit; S12, pre-cooling treatment; S13, spraying fresh-keeping; S14, packaging treatment . A low-temperature spray fresh-keeping method that can prolong the moldy and rotten time of bayberry provided by the present invention has the advantages of safety, reliability, non-toxicity and environmental protection, good fresh-keeping effect and long fresh-keeping time, and can not only reduce the loss of beneficial nutritional components of red bayberry, but also The invention can keep the red bayberry in good color, has wide sources of raw materials and low price, and is conducive to large-scale popularization.

Description

technical field [0001] The invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a low-temperature spraying fresh-keeping method capable of prolonging the moldy and rotten time of bayberry. Background technique [0002] Myrica rubra belongs to the small trees or shrubs of the Myricaceae family Myrica rubra, also known as Shengshengmei, Baidimei, and Shumei. It has high medicinal and edible value. It is distributed in East China, Hunan, Guangdong, Guangxi, Guizhou and other regions. . Waxberry is native to Yuyao, Zhejiang, China. In 1973, when the Neolithic Hemudu site was excavated in Yuyao, pollen of the genus Myrica rubra was found, indicating that there was bayberry growing in this area more than 7,000 years ago. There are more than 50 species in this genus. The known ones in China have red bayberry, red bayberry, red bayberry, green bayberry and dwarf bayberry. The economic cultivation is mainly red bayberry. The branches and leaves...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/04A23B7/157
CPCA23B7/154A23B7/04A23B7/157A23V2002/00
Inventor 陈学东
Owner 清远韵盛祥生物科技有限公司
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