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Winter jujube preservative storage method

A winter jujube, fresh technology, applied in the direction of food preservation, fruit and vegetable preservation, food ingredients as anti-microbial preservation, etc., can solve the problems of restricting the development of winter jujube, unsatisfactory security storage of winter jujube, unfavorable drying and preservation of winter jujube, etc. The loss, the preservation effect is good, the effect of maintaining the hardness

Inactive Publication Date: 2017-09-26
ZHANHUA COUNTY JUJUBE RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of winter jujube is crisp and sweet. Winter jujube is not conducive to dry storage, and it is generally fresh. However, the safe storage of winter jujube is not ideal at present, which limits the further development of winter jujube.

Method used

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  • Winter jujube preservative storage method

Examples

Experimental program
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Effect test

Embodiment 1

[0012] (1) Pick fresh winter jujubes, select complete winter jujubes free from diseases and insect pests, wash them in edible saline solution, and then rinse them with clean water;

[0013] (2) Soak the cleaned winter jujube in chitin aqueous solution for 5-15 minutes, filter off the surface moisture, and air-dry the water in a cool place; after soaking in chitin, it will sterilize on the one hand, and form a film on the surface of winter jujube on the other hand, Inhibits evaporation and eases respiration.

[0014] (3) Disinfect and sterilize the winter jujube after the above treatment with ozone, spray coconut oil emulsion on the surface of the winter jujube, and after natural air-drying, put the winter jujube into a plastic wrap filled with cellulose and polyvinyl alcohol mixed filling materials, and put the fresh-keeping bag The mouth of the bag is well sealed; the coconut oil emulsion includes the jujube to inhibit the growth of bacteria, and the mixed filling material of...

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Abstract

The invention relates to the technical field of winter jujube preservation, in particular to a winter jujube preservative storage method which comprises the following steps: (1) washing fresh winter jujube; (2) soaking the winter jujube in a chitin solution; (3) performing sterilization and disinfection on the treated winter jujube with ozone, spraying a coconut oil emulsion to the surface of the winter jujube, naturally drying in air, putting the winter jujube into a preservative film filled with a mixed filling material of cellulose and polyvinyl alcohol, and sealing the opening of a preservative bag; (4) storing the sealed preservative bag in a storage warehouse. The winter jujube preserved by using the method is not easily dehydrated, the fruit is fresh and sweet as before, harmful gasses in a storage environment are reduced after sterilization and disinfection with ozone, and thus a relatively good preservation effect is achieved; the chitin and the coconut oil can form a protection membrane on the surface of the peel of the winter jujube, so that on one hand, sterilization is achieved, on the other hand, loss of moisture of the winter jujube is inhibited, after-ripening of the winter jujube is inhibited, and the hardness is maintained.

Description

(1) Technical field [0001] The invention relates to the technical field of winter jujube preservation, in particular to a method for preservation and storage of winter jujube. (2) Background technology [0002] Winter jujube is fresh and delicious, with crispy skin and excellent meat quality. It is currently a high-grade fresh food variety among deciduous fruit trees in northern China; it can crack when it falls on the ground when it matures; it is juicy and slag-free, sweet and fragrant; 35-38% soluble solids, The meat is thick and the nucleus is small, and the edible rate reaches 96.1%. [0003] Winter jujube is extremely nutritious. Contains 19 essential amino acids such as aspartic acid, threonine, and serine, with a total content of 0.985mg / 100g; protein 1.65%; dietary fiber 2.3%, total 17.%; total flavonoids 0.26%; niacin 0.87mg / 100g; carotene 1.1mg / kg; vitamin B 10.1mg / kg; times, 20 times that of Jinsixiaozao, and has the reputation of "live vitamin pills". In add...

Claims

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Application Information

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IPC IPC(8): A23B7/00A23B7/154A23B7/16
CPCA23B7/00A23B7/154A23B7/16A23V2002/00A23V2200/10A23V2250/511A23V2250/18
Inventor 于洪长尹魁林李莹莹
Owner ZHANHUA COUNTY JUJUBE RES INST
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