Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Litchi fresh keeping method

A fresh-keeping method and lychee technology are applied in the preservation of fruits and vegetables, the preservation of food ingredients as anti-microbials, and the preservation of food. Invasion, inactivation of enzyme activity, desensitization effects

Inactive Publication Date: 2018-04-06
柳州市柳科科技有限公司
View PDF7 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, litchi matures in high-temperature and high-humidity seasons, and the method of "changing color in one day, changing fragrance in two days, changing taste in three days, and disappearing in four or five days" is not conducive to post-harvest litchi fruits. Storage and transportation and preservation of food value and commercial value

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Litchi fresh keeping method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of fresh-keeping method of lychee, comprises the following steps:

[0022] (1) Fruit picking: pick fresh, 8-period ripe litchis that are free from diseases, insect pests, and damage;

[0023] (2) heat treatment: adopt 90 ℃ and add the hot water that has the calcium chloride that quality is 0.3% of the hot water quality to carry out 5s scalding treatment to lychee, dry with the cold wind of 7 ℃;

[0024] (3) Soaking liquid treatment: the lychee after heat treatment is placed in the soaking liquid that temperature is 28 ℃ and soaks 10min, blows dry with the cold wind of 7 ℃; Said soaking liquid is mainly composed of propolis, citric acid, sodium chloride and gallic acid Propyl ester is mixed according to the mass ratio of 0.3:4:7:1, and its concentration is 1.0mol / L;

[0025] (4) antistaling agent treatment: after adopting antistaling agent to evenly spray on litchi surface, dry with the cold wind of 7 ℃; described antistaling agent is mainly composed of 5 parts o...

Embodiment 2

[0028] A kind of fresh-keeping method of lychee, comprises the following steps:

[0029] (1) Fruit picking: pick fresh, 8-period ripe litchis that are free from diseases, insect pests, and damage;

[0030] (2) heat treatment: adopt 93 ℃ and add the hot water that has the calcium chloride that quality is 0.3% of hot water quality to carry out 7s scalding treatment to lychee, dry with the cold wind of 8 ℃;

[0031] (3) Soaking liquid treatment: the lychee after heat treatment is placed in the soaking liquid that temperature is 30 ℃ and soaks 12min, blows dry with the cold wind of 8 ℃; Said soaking liquid is mainly composed of propolis, citric acid, sodium chloride and gallic acid Propyl ester is mixed according to the mass ratio of 0.3:4:7:1, and its concentration is 1.2mol / L;

[0032] (4) antistaling agent treatment: after adopting antistaling agent to evenly spray on the litchi surface, dry with 8 ℃ of cold wind; described antistaling agent is mainly composed of 8 parts of os...

Embodiment 3

[0035] A kind of fresh-keeping method of lychee, comprises the following steps:

[0036] (1) Fruit picking: pick fresh, 8-period ripe litchis that are free from diseases, insect pests, and damage;

[0037] (2) heat treatment: adopt 95 ℃ and add the hot water that has the calcium chloride that quality is 0.3% of hot water quality to carry out 8s scalding treatment to lychee, dry with the cold wind of 9 ℃;

[0038] (3) Soaking liquid treatment: the lychee after heat treatment is placed in the soaking liquid that temperature is 32 ℃ and soaks 15min, blows dry with the cold wind of 9 ℃; Said soaking liquid is mainly composed of propolis, citric acid, sodium chloride and gallic acid Propyl ester is mixed according to the mass ratio of 0.3:4:7:1, and its concentration is 1.3mol / L;

[0039] (4) antistaling agent treatment: after adopting antistaling agent to evenly spray on the litchi surface, dry with 9 ℃ of cold wind; described antistaling agent is mainly composed of 9 parts of ba...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of fruit and vegetable fresh keeping, and particularly discloses a litchi fresh keeping method. The litchi fresh keeping method comprises the following steps: (1) picking fruits: picking fresh litchi which is 80 percent mature and has no disease and injurious insects and no injury; (2) performing heat treatment: blanching by adopting hot water; (3) treating in a soaking solution, soaking the litchi by adopting the soaking solution which is obtained by mixing citric acid, sodium chloride and propyl gallate; (4) treating the litchi by using a fresh keeping agent: spraying the fresh keeping agent prepared from cinnamon leaves, green tea, lactobacillus plantarum, bacillus subtilis, glucocyamine chitosan, gulcomannan and the like; and (5) storing. Byadopting the litchi fresh keeping method of the invention, the sensitivity of the litchi to the storage environment can be effectively reduced, the oxidation deterioration of the litchi can be inhibited, the nutrient content of the litchi can be effectively kept, the fresh keeping time of the litchi can be prolonged, and the fresh keeping effect is good.

Description

【Technical field】 [0001] The invention relates to the technical field of fresh-keeping of fruits and vegetables, in particular to a fresh-keeping method of litchi. 【Background technique】 [0002] Litchi is one of the unique subtropical fruits in southern my country. It has a large fruit yield and high nutritional value, and occupies an important position in the market. Litchi fruit pulp is translucent and creamy, delicious in taste and rich in nutrition, so it is deeply loved by people. Among them, per 100g of lychee, the edible part has a water content of 84g, carbohydrates 14g, protein 0.7g, fat 0.7g, phosphorus 32mg, calcium 6mg, iron 0.5mg, thiamine 0.02mg, riboflavin 0.04mg, niacin 0.7mg, Ascorbic acid 36mg, in addition, also contains other mineral elements such as crude fiber, organic acid, amino acid, carotene and Zn, Fe, has extremely high food and medical care value. However, litchi matures in high-temperature and high-humidity seasons, and the method of "changing...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/154A23B7/157A23B7/155A23B7/16
CPCA23B7/0053A23B7/154A23B7/155A23B7/157A23B7/16A23V2002/00A23V2400/169A23V2200/10A23V2200/04A23V2250/032A23V2250/5058A23V2250/511A23V2250/762
Inventor 李文
Owner 柳州市柳科科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com