Processing method of fresh-cut selenium-rich yellow pears

Abstract

The invention relates to the technical field of fruit processing treatment and specifically relates to a processing method of fresh-cut selenium-rich yellow pears. The method includes the following specific steps: soaking the yellow pears in alkyl polyglucoside solution, and performing cleaning in the alkyl polyglucoside solution; cutting the cleaned selenium-rich yellow pears by adopting a method of ultra-high pressure water jet cutting; keeping the cut selenium-rich yellow pears in an environment with a vacuum degree of 30-35Pa and at a temperature of 3 DEG C to 5 DEG C for 13-16min; and placing the cut yellow pears into fresh-keeping boxes, wrapping the fresh-keeping boxes with fresh-keeping films and storing the fresh-keeping boxes at a temperature of 6 DEG C to 8 DEG C. The processing method of the fresh-cut selenium-rich yellow pears provided by the invention can significantly prolong the preservation period and solves the problems of easy rotting, browning, and water loss of fresh-cut fruits. The processing procedures of the method do not pollute the fresh-cut yellow pears and the raw materials for treatment are nontoxic and pollution-free, so that the obtained fresh-cut yellow pears after treatment do not need to be cleaned again and can be eaten directly.

Description

technical field [0001] The invention relates to the technical field of fruit processing, in particular to a processing method of fresh-cut selenium-enriched pineapple. Background technique [0002] Fresh-cut fruit, also known as lightly processed fruit, minimally processed fruit, cut fruit, and conditioned fruit, is the process of grading, cleaning, arranging, peeling (pitting) cutting, soaking, packaging and other treatments for fresh fruit to keep the product fresh. state of the product. After consumers purchase such products, they can be eaten directly without further processing. Fresh-cut fruits are loved by consumers in Europe, America, Japan and other countries for their freshness, nutrition, convenience, and pollution-free characteristics. In our country also began to gradually receive attention. Compared with fresh fruits, fresh-cut fruits are prone to microbial contamination and browning and discoloration of products, especially fruits with high sugar content lik...

AI Technical Summary

Problems solved by technology

Compared with fresh fruits, fresh-cut fruits are prone to microbial contamination and browning and discoloration of products, especially fruits with high sugar content like pineapple. Microbial infestation, on the other hand, is due to the large amount of mechanical damage caused by cutting and the outflow of nutrients, which provide favorable living conditions for microorganisms. At present, the common method of prolonging fresh-cut fruits is to use aqueous solutions containing chlorine and hypochlorous acid before packaging. Soak for a certain period of time to sterilize, but this year's research shows that while they are sterilizing, they also bring free chlorine to chlorinate various organic substances, producing carcinogens such as chlorophenols, chloroform, and dioxins, which are extremely harmful. human health