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Preservation method of fresh-cut avocados based on film coating and liquid nitrogen quick-freezing

A fresh-keeping method, liquid nitrogen quick-freezing technology, applied in the direction of fruit and vegetable preservation, food ingredients as anti-microbial preservation, food preservation, etc., can solve the problems such as the effect of extending the fresh-keeping effect is not obvious, to overcome the fresh-keeping effect is not obvious, the freezing speed Fast and delayed browning effect

Active Publication Date: 2018-09-14
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing single coating treatment has no obvious effect of prolonging the preservation time

Method used

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  • Preservation method of fresh-cut avocados based on film coating and liquid nitrogen quick-freezing
  • Preservation method of fresh-cut avocados based on film coating and liquid nitrogen quick-freezing
  • Preservation method of fresh-cut avocados based on film coating and liquid nitrogen quick-freezing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] 1. Fresh-cut avocado preservation method

[0070] (1) Pre-treatment: Take a few avocados, disinfect them with 0.3% sodium hypochlorite solution for 10 minutes, clean them, remove the core, peel and cut into pieces, and then spray them with a mixed solution of 0.3% citric acid and 0.3% ascorbic acid to protect the color , until the epidermis is completely wet, drain;

[0071] Among them, the method of pitting, peeling and cutting is: use a fruit knife to cut longitudinally from the fruit pedicle to the fruit tail, then hold half of the fruit with both hands, and rotate in the opposite direction to get two halves of avocado, one half is seedless, which can be directly removed. Cut the avocado from the skin into half pieces; use a fruit knife to cut across the middle of the core, and rotate the knife to get the other half of the avocado into pieces. Cut the fruit pedicle to the tail longitudinally, and the core can be easily removed to obtain quarters of the avocado;

[...

Embodiment 2

[0078] 1. Fresh-cut avocado preservation method

[0079] (1) Pre-treatment: Take a few avocados, disinfect them with 0.4% sodium hypochlorite solution for 5 minutes, clean them, remove the core, peel and cut into pieces, and then spray them with a mixed solution of 0.2% citric acid and 0.2% ascorbic acid to protect the color , after the epidermis is fully wetted, drain; wherein, the method of removing the core, peeling and dicing is the same as in Example 1;

[0080] (2) Coating: After the color-protected avocados are soaked in 1% sodium alginate solution and 1.5% calcium chloride solution for 15 seconds respectively, they are statically formed at 4°C to form a film;

[0081] (3) Quick-freezing with liquid nitrogen: lay flat on a tray, set the quick-freezing temperature to -130°C, the quick-freezing time to 15 minutes, and the holding time to 12 minutes;

[0082] (4) Freeze-drying: After quick-freezing, the product was freeze-dried in a low-temperature vacuum freeze-dryer wit...

Embodiment 3

[0088] 1. Fresh-cut avocado preservation method

[0089] (1) Pre-treatment: Take some avocados with a maturity of about 75%, lightly press without collapse, no insect eyes, rot, and brown-black skin; sterilize with 0.1% sodium hypochlorite solution for 15 minutes, clean them, remove the pits, and remove the avocados. Peel and cut into pieces, then spray with a mixed solution of 0.1% citric acid and 0.5% ascorbic acid to protect the color, until the epidermis is completely wet, drain;

[0090] (2) Coating: the color-protected avocados were soaked in 2% sodium alginate solution and 5% calcium chloride solution for 5 s respectively, and then stood still at 5°C to form a film;

[0091] (3) Quick-freezing with liquid nitrogen: lay flat on a plate, set the quick-freezing temperature to -80°C, the quick-freezing time to 20 minutes, and the holding time to 5 minutes;

[0092] (4) Freeze-drying: After quick-freezing, the product was freeze-dried in a low-temperature vacuum freeze-dryer ...

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Abstract

The invention provides a preservation method of fresh-cut avocados based on film coating and liquid nitrogen quick-freezing. The method comprises the following steps: cleaning and disinfecting fresh avocados, and performing pit removing, peeling, dicing, color protection and film coating treatment; performing quick-freezing in a liquid nitrogen environment, wherein the quick-freezing temperature is -150 DEG C to -50 DEG C, the quick-freezing time is 5-30min and the heat insulation time is 2-30min; and then performing preserving in a condition not lower than -18 DEG C. The preservation method combines film coating treatment with the liquid nitrogen quick-freezing regulation and control technique, the preservation time of the quick-frozen avocados is as long as half a year, and the avocadosthawed at normal temperature have complete shapes, almost no brown stains and small variation in color and hardness. The preservation method maintains the nutrients, mouthfeel and flavor of the avocados, effectively prevents the avocados from browning, preserves the quality and freshness, prolongs the preservation time, is favorable for preparing avocado products with better mouthfeel, is safe, low-carbon and environmentally friendly and has broad application prospects.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and more specifically relates to a method for preserving fresh-cut avocados based on coating and liquid nitrogen quick-freezing. Background technique [0002] Avocado, also known as avocado, avocado, and camphor pear, is rich in nutrition, rich in vitamins, minerals, fatty acids and proteins, and is praised as "forest butter" and "natural cream". Fresh-cut avocado has the characteristics of freshness, nutrition and convenience, and its development prospect is broad. However, avocado is a tropical fruit with respiratory climacteric. After cutting, the polyphenol oxidase in the flesh cells will quickly react with oxygen to produce "browning". During storage and processing, color protection and oxygen barrier treatment are often required, and the effect is difficult to guarantee. In addition, avocados are also very susceptible to molds that cause pedicle rot and soot. After the pulp is cu...

Claims

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Application Information

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IPC IPC(8): A23B7/055A23B7/154A23B7/157A23B7/024A23L19/00
CPCA23B7/024A23B7/055A23B7/154A23B7/157A23V2002/00A23L19/03A23V2300/10A23V2300/20A23V2200/048A23V2200/10A23V2250/1614A23V2250/032A23V2250/708A23V2250/1578A23V2250/636
Inventor 高向阳宋佳佳肖杰梁祝
Owner SOUTH CHINA AGRI UNIV
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