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Superhigh pressure fresh keeping technique for fructus hippophae

A technology of ultra-high pressure and seabuckthorn, which is applied in ultra-high pressure food processing, fresh-keeping of fruits and vegetables, food preservation, etc. It can solve problems such as hindering the sale of fresh seabuckthorn outside the origin, no sales of fresh fruits, and lack of fresh-keeping technology

Inactive Publication Date: 2018-07-20
河北省中药材质量检验检测研究中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But now, due to the lack of good fresh-keeping technology, the sales of fresh seabuckthorn outside the production area are seriously hindered. Even in the northwest near Beijing and Tianjin, there is no sales of fresh sea buckthorn.

Method used

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  • Superhigh pressure fresh keeping technique for fructus hippophae
  • Superhigh pressure fresh keeping technique for fructus hippophae
  • Superhigh pressure fresh keeping technique for fructus hippophae

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0146] Choose seabuckthorn fruits that mature from late September to mid-October. The fruits are fresh and plump, and placed under running water with a small flow of water to gently rinse to wash off the surface sediment. Pay attention to rinse carefully, no breakage, dry surface moisture. Put the washed seabuckthorn fruit into thickened PE plastic bags, 500g per bag, vacuum-packed at 0.1MPa. Put the vacuum-packed sea buckthorn into the ultra-high pressure equipment, and use water as the medium for ultra-high pressure treatment. The ultra-high pressure is 300MPa, 20min, water is used as the pressure medium, and the medium temperature is normal temperature. Put the ultra-high pressure vacuum-packed seabuckthorn fruit into a hard carton without stacking to get the finished product.

Embodiment 2

[0148] Choose seabuckthorn fruits that mature from late September to mid-October. The fruits are fresh and plump, and placed under running water with a small flow of water to gently rinse to wash off the surface sediment. Pay attention to rinse carefully, no breakage, dry surface moisture. Put the washed seabuckthorn fruit into thickened PE plastic bags, 500g per bag, vacuum-packed at 0.1MPa. Put the vacuum-packed sea buckthorn into the ultra-high pressure equipment, and use water as the medium for ultra-high pressure treatment. The ultra-high pressure is 400MPa, 15min, water is used as the pressure medium, and the medium temperature is normal temperature. Put the ultra-high pressure vacuum-packed seabuckthorn fruit into a hard carton without stacking to get the finished product.

Embodiment 3

[0150] Choose seabuckthorn fruits that mature from late September to mid-October. The fruits are fresh and plump, and placed under running water with a small flow of water to gently rinse to wash off the surface sediment. Pay attention to rinse carefully, no breakage, dry surface moisture. Put the washed seabuckthorn fruit into thickened PE plastic bags, 500g per bag, vacuum-packed at 0.1MPa. Put the vacuum-packed sea buckthorn into the ultra-high pressure equipment, and use water as the medium for ultra-high pressure treatment. The ultra-high pressure is 500MPa, 5min, water is used as the pressure medium, and the medium temperature is normal temperature. Put the ultra-high pressure vacuum-packed seabuckthorn fruit into a hard carton without stacking to get the finished product.

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PUM

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Abstract

The invention discloses a fresh keeping method of fructus hippophae. The method comprises the following steps of cleaning raw materials, performing vacuum packing and performing superhigh pressure treatment. After fresh fructus hippophae are treated by the technique provided by the invention, the total colony count of the fructus hippophae are notably reduced, mould is completely killed, effectiveactive components of the fructus hippophae are well reserved, and the fresh keeping effect of the fresh keeping method is better than that of a control group at normal temperature without high pressure treatment and a control group at minus 20 DEG C without high pressure treatment. The fresh keeping method has the characteristics of being high in efficiency, safe, environmentally friendly, low incost and the like. Through adoption of the technique provided by the invention, the fresh fructus hippophae can be preserved for 6 months at normal temperature, and the fresh keeping method providesguarantee for using the fructus hippophae as fresh medicines, and provides favorable fresh materials for subsequent production and processing of the fructus hippophae.

Description

Technical field: [0001] The invention belongs to the fields of pharmacy and food, and specifically relates to a fresh-keeping storage technology for medicinal and edible medicinal materials, and more particularly relates to an ultra-high pressure fresh-keeping technology for fresh seabuckthorn. technical background: [0002] Fruit storage and preservation is a continuation of agricultural production. With the improvement of living standards, the public pays more and more attention to health and environmental issues, and the requirements for fruit quality are also getting higher and higher. Fruit preservation methods mainly include natural coating preservatives, postharvest heat treatment technology, controlled atmosphere storage technology, fruit preservation genetic engineering, ultra-high pressure technology, etc. [0003] Ultra-high pressure processing (UHP for short) refers to the use of pressure above 100MPa to kill microorganisms at room temperature or lower temperatur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23L3/015
CPCA23B7/00A23L3/0155A23V2002/00A23V2300/46
Inventor 李细芬冯红马孝熙张雅琴凃媛张兰兰
Owner 河北省中药材质量检验检测研究中心有限公司