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
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[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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