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Quick-freeze fresh keeping method of fresh mulberry fruits

A fresh-keeping method and technology for mulberry fruit, applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problems of juice loss, nutrient loss, fruit damage, etc., and achieve the effect of prolonging the shelf life

Inactive Publication Date: 2017-12-01
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the general freezing treatment method will bring irreversible damage to the fruit, resulting in quality deterioration such as juice loss, texture softening, and nutrient loss.
[0004] As a kind of berry, mulberry fruit has the problem of high loss rate of nutrients such as anthocyanins and total phenols and juice in the general freezing and fresh-keeping treatment method. According to the test, the loss rate of fresh mulberry juice liquid directly frozen at -20°C after thawing More than 20%, the loss rate of nutrients such as anthocyanins and total phenols exceeds 10%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Picking fresh mulberries: picking fresh mulberry fruits with plump shape, complete shape and moderate maturity;

[0021] (2) Place the frame: place the picked fresh mulberries in a material frame with sieve holes at the bottom, with a thickness of 8cm;

[0022] (3) Soaking: Soak the sieved fresh mulberries and frames in an aqueous solution containing 0.3% calcium chloride (w / w) and 0.05% sodium dehydroacetate (w / w) for 1 min, then remove Drain;

[0023] (4) Pre-cooling: pre-cooling the drained fresh mulberries to 4°C;

[0024] (5) Quick-freezing: put the fresh mulberry into the airtight freezer of the liquid nitrogen quick-freezing equipment with a frame, quickly pass through liquid nitrogen and cycle once, so that the immersion time of the fresh mulberry in liquid nitrogen is 2min, and the center of the mulberry The temperature reaches -20°C.

[0025] (6) Gradient thawing before eating: before eating, transfer the mulberries in the -20°C freezer to the -4°C free...

Embodiment 2

[0027] (1) Picking fresh mulberries: picking fresh mulberry fruits with plump shape, complete shape and moderate maturity;

[0028] (2) Place the frame: place the picked fresh mulberries in a material frame with sieve holes at the bottom, with a thickness of 10cm;

[0029] (3) Soaking: Put the sieved fresh mulberries together with the frame layer by layer in an aqueous solution containing 0.5% calcium chloride (w / w) and 0.1% sodium dehydroacetate (w / w) for 3 minutes and then remove Drain;

[0030] (4) Pre-cooling: pre-cooling the drained fresh mulberries to 4°C;

[0031] (5) Quick-freezing: put the fresh mulberry into the airtight freezer of the liquid nitrogen quick-freezing equipment with a frame, quickly feed liquid nitrogen and circulate twice, so that the immersion time of the fresh mulberry in liquid nitrogen is 5min, and the mulberry The core temperature reached -20°C.

[0032] (6) Gradient thawing before processing: Before processing, transfer the mulberries from th...

Embodiment 3

[0034] (1) Picking fresh mulberries: picking fresh mulberry fruits with plump shape, complete shape and moderate maturity;

[0035] (2) Place the frame: place the picked fresh mulberries in a material frame with sieve holes at the bottom, with a thickness of 10cm;

[0036] (3) Soaking: Put the sieved fresh mulberries together with the frame layer by layer in an aqueous solution containing 0.3% calcium chloride (w / w) and 0.1% sodium dehydroacetate (w / w) for 3 minutes and then remove Drain;

[0037] (4) Pre-cooling: pre-cooling the drained fresh mulberries to 4°C;

[0038] (5) Quick-freezing: put the fresh mulberry into the airtight freezer of the liquid nitrogen quick-freezing equipment with a frame, quickly feed liquid nitrogen and cycle once, so that the immersion time of the fresh mulberry in liquid nitrogen is 4min, and the center of the mulberry The temperature reaches -20°C.

[0039] (6) Gradient thawing before eating: before eating, transfer the mulberries in the -20°...

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PUM

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Abstract

The invention discloses a quick-freeze fresh keeping method of fresh mulberry fruits. The quick-freeze fresh keeping method comprises the following steps of (1) laying picked fresh mulberry fruits in each of material frames each of which is provided with a sieve pore in the bottom; (2) placing the laid fresh mulberry fruits in each of material frames each of which is provided with a sieve pore and the frames in an aqueous solution containing calcium chloride and sodium dehydroacetate layer by layer, performing soaking, performing fishing out, and performing draining; (3) precooling the drained fresh mulberry fruits to 4 DEG C; (4) treating the fresh mulberry fruits with liquid nitrogen quick-freezing equipment, rapidly transferring the treated mulberry fruits to a freezer of minus 20 DEG C, and performing frozen storage; and (5) performing gradient unfreezing before the fresh mulberry fruits are processed or eaten. In accordance with the problems that the content of infectious microbes on the surfaces of the fresh mulberry fruits is high, a general quick-freeze method is high in juice loss rate and high in loss rate of nutrient substances of anthocyan, total phenolics and the like, after being unfrozen, the fresh mulberry fruits are easy to rot, the method enables the steps of performing slight cleaning, performing bacterium resisting and performing hardening treatment to be combined with quick-freezing and gradient unfreezing treatment before the fresh mulberry fruits are processed or eaten, so that the retention rate of the anthocyan, the total phenolics and the like in the fresh mulberry fruits is effectively increased, the juice loss during general unfreezing treatment is reduced, the quality guarantee period of the unfrozen fresh mulberry fruits is prolonged, and the quality of the mulberry fruits after being subjected to quick-freeze fresh keeping treatment is improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a quick-freezing and fresh-keeping method for fresh mulberries. Background technique [0002] Mulberry fruit is the mature ear of the perennial woody plant Morus alba L., which is rich in anthocyanins, total phenols, vitamins and other nutrients. It has been used as fruit and Chinese medicinal materials since ancient times, and has been listed as " It is one of the agricultural products that are both food and medicine". However, as a berry with high sugar content, mulberries have a high content of miscellaneous bacteria on the surface. After picking, they are very perishable at room temperature, and the post-harvest shelf life is very short. Therefore, it is particularly important to process and keep fresh in time. [0003] Freezing is a commonly used large-scale food storage method. By turning liquid water into ice, the activity of microorganisms and enzymes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
CPCA23B7/04
Inventor 肖更生林羡徐玉娟唐道邦吴继军余元善李俊
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI