Tomato health and safety preservation technology

A tomato, healthy technology, applied in the direction of fruit and vegetable preservation, food preservation, heating preservation of fruits/vegetables, etc., can solve the problems of microbial infection, low temperature cold injury, softening and aging, etc., to reduce the rate of decay, prolong the preservation period, improve the The effect of nutritional quality and fineness

Active Publication Date: 2021-09-28
海南农佳佳科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Existing tomato fresh-keeping processing methods have problems such as nutrient loss, softening and aging, microbial infection, low-temperature cold injury, and high rot rate. Therefore, it is necessary to study new technologies and methods for tomato fresh-keeping that meet modern health and safety requirements

Method used

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  • Tomato health and safety preservation technology
  • Tomato health and safety preservation technology

Examples

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preparation example Construction

[0041] The preparation method of aloe vera extract is as follows: after fresh aloe vera leaves are washed and minced, add 75wt% ethanol aqueous solution according to the mass volume ratio of 1:20 (g / ml), and ultrasonicate for 40min under the conditions of ultrasonic temperature 45°C and ultrasonic power 120W. , filtered through a 100-mesh filter cloth, and the resulting filtrate extract was placed in a rotary evaporator with a temperature of 55 ° C and a vacuum of 0.05 MPa to concentrate for 3.5 hours to obtain the aloe extract.

[0042] Eucommia ulmoides leaves are dried leaves of Eucommia ulmoides Oliver, a plant of Eucommia ulmoides, originating in Xinjiang, purchased from Bozhou Yida Medicinal Materials Station.

[0043] The preparation method of the eucommia leaf extract is as follows: take the eucommia ulmoides leaves and place them at 50° C. for 4 hours, crush them to 100 meshes to obtain the eucommia leaves powder, add 50 wt % ethanol aqueous solution which is 4 times t...

Embodiment 1

[0068] The tomato health and safety fresh-keeping process comprises the following steps:

[0069] Ⅰ. Pretreatment: picking fresh and ripe tomatoes, removing the rotten or damaged tomatoes, cleaning, putting the cleaned tomatoes into 350mg / L sodium hypochlorite aqueous solution for soaking, the cleaned tomatoes and sodium hypochlorite aqueous solution The mass volume ratio of the tomato is 1:5 (g / mL), the temperature of the water is 10°C, the soaking time is 30min, washed with clean water, left standing at 10°C for 35min, drained and air-dried to get the pretreated tomato;

[0070] Ⅱ. Heat treatment: place the pretreated tomato in a constant temperature room at 50°C for 12 minutes to obtain heat-treated tomato;

[0071] Ⅲ. Pre-cooling: put the above-mentioned heat-treated tomatoes into cold water pre-cooling equipment at 4°C, and pre-cool them with cold water for 60 minutes. The processing capacity of the water-cooling equipment is 4t / h, and the power of the water-cooling equip...

Embodiment 2

[0081] The tomato health and safety fresh-keeping process comprises the following steps:

[0082] Ⅰ. Pretreatment: picking fresh and ripe tomatoes, removing the rotten or damaged tomatoes, cleaning, putting the cleaned tomatoes into 350mg / L sodium hypochlorite aqueous solution for soaking, the cleaned tomatoes and sodium hypochlorite aqueous solution The mass volume ratio of the tomato is 1:5 (g / mL), the temperature of the water is 10°C, the soaking time is 30min, washed with clean water, left standing at 10°C for 35min, drained and air-dried to get the pretreated tomato;

[0083] Ⅱ. Heat treatment: place the pretreated tomato in a constant temperature room at 50°C for 12 minutes to obtain heat-treated tomato;

[0084] Ⅲ. Pre-cooling: put the above-mentioned heat-treated tomatoes into cold water pre-cooling equipment at 4°C, and pre-cool them with cold water for 60 minutes. The processing capacity of the water-cooling equipment is 4t / h, and the power of the water-cooling equip...

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Abstract

The invention discloses a healthy and safe fresh-keeping process for tomatoes, which comprises the following steps: Ⅰ. pretreatment; Ⅱ. pre-cooling; Ⅲ. fresh-keeping treatment; Ⅳ. sterilizing; The healthy and safe tomato fresh-keeping process of the present invention has simple process steps, is environmentally friendly and safe, can effectively reduce the nutrient loss of tomatoes, delay the appearance of chilling damage symptoms of post-harvest tomato fruits, inhibit the rot and deterioration of tomato fruits, and prolong the shelf life of tomatoes.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a tomato health and safety preservation process. Background technique [0002] Tomato, also known as tomato, is a 1-year herbaceous plant of the family Solanaceae. As one of the most widely consumed vegetables in the world, tomatoes are rich in nutrients such as vitamins, organic acids, sugars and minerals. Due to the high water content of tomato, the fresh and tender skin is thin, and it is easy to damage. It is a climacteric fruit. The ripe fruit is easy to deteriorate and rot due to softening, aging, and pathogenic microorganism infection during postharvest storage and transportation. Not conducive to storage and transportation. [0003] At present, there are many ways to store tomatoes. The commonly used tomato fresh-keeping technologies in China mainly include cold storage, air-conditioning fresh-keeping, and dry fresh-keeping. Tomatoes are kept fresh, but these...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16A23B7/157A23B7/04A23B7/015A23B7/144A23B7/005
CPCA23B7/005A23B7/015A23B7/04A23B7/144A23B7/157A23B7/16A23V2002/00A23V2200/10A23V2250/1614A23V2250/1582A23V2300/24A23V2200/22A23V2250/2102A23V2250/21A23V2250/5026A23V2250/192A23V2200/206
Inventor 刘佳伟
Owner 海南农佳佳科技发展有限公司
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