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Fresh keeping method of longans

A fresh-keeping method and longan technology are applied in the directions of fruit and vegetable preservation, food preservation, and heating preservation of fruits/vegetables, etc., which can solve the problems of low cost of chemical preservation methods, inability to achieve green food, product poisoning, etc., and achieve the promotion of fruit preservation and effect. Improve and reduce the effect of adverse effects

Inactive Publication Date: 2018-11-06
广西红心食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The chemical preservation method is low in cost and easy to operate, but it may cause a certain degree of toxicity to the product and cannot meet the requirements of green food. Therefore, it is the focus of current research to find an effective fresh-keeping technology without chemical pollution and residue.

Method used

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  • Fresh keeping method of longans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A longan preservation method, comprising the following steps:

[0038] S1. Picking

[0039] Pick from 5:00 to 9:00 in the morning, and put them flat on plastic trays or film after picking, and prohibit stacking and direct sunlight.

[0040] S2. Heat treatment

[0041] Put the picked fresh longan in a water bath at 50-60°C for 5-15 minutes, and then cool to room temperature.

[0042] S3. Cool down

[0043] The heat-treated longan is cooled with a water-cooled fan, and at the same time, broken fruit, dirty fruit, etc. that do not meet the specifications are selected, and some redundant branches are removed. The fruit-blowing time of the water-cooled fan is 1-2 hours, and the temperature is 7-12°C.

[0044] S4. Spray preservative

[0045] Spray the antistaling agent on the cooled longan, which is made of the following components by weight percentage: 0.5-5% of the open arrow extract, 0.2-2% of the lotus leaf extract, 0.2-2% of the phoenix orchid extract, and 0.2-2% of...

Embodiment 2

[0054] A longan preservation method, comprising the following steps:

[0055] S1. Picking

[0056] Pick from 5:00 to 9:00 in the morning, and put them flat on plastic trays or film after picking, and prohibit stacking and direct sunlight.

[0057] S2. Heat treatment

[0058] Put the picked fresh longan in a water bath at 50-60°C for 5-15 minutes, and then cool to room temperature.

[0059] S3. Cool down

[0060] The heat-treated longan is cooled with a water-cooled fan, and at the same time, broken fruit, dirty fruit, etc. that do not meet the specifications are selected, and some redundant branches are removed. The fruit-blowing time of the water-cooled fan is 1-2 hours, and the temperature is 7-12°C.

[0061] S4. Spray preservative

[0062] Spray the antistaling agent on the cooled longan, which is made of the following components by weight percentage: 0.5-5% of the open arrow extract, 0.2-2% of the lotus leaf extract, 0.2-2% of the phoenix orchid extract, and 0.2-2% of...

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Abstract

The invention provides a fresh keeping method of longans. The fresh keeping method comprises the steps of performing picking, performing heat treatment, performing ultraviolet irradiation, performingprecooling, spraying a fresh keeping agent and performing cold storage treatment. According to the fresh keeping agent used in the fresh keeping method disclosed by the invention, a plant-derived extract and plant-derived essential oil are selected, so that the synergistic bacterium restraining effects of extracts of tupistra chinensis, lotus leaves, spanish dagger, grandifoliate glossy privet andlongan shell, which contain substances of flavone, saponin, organic acid, and polyphenol, and cinnamon essential oil, longan shell essential oil and garlic essential oil are sufficiently exerted; growth of bacteria, microzyme and funguses can be restrained; the effect of resisting oxidation can be effectively achieved; and fruit preservation is promoted. According to the fresh keeping method, heat treatment, ultraviolet irradiation, the fresh keeping agent and cold storage are in synergistic usage, so that the effects are significantly improved, the usage of the fresh keeping agent is reducedto a certain extent, and adverse influence on environment and consumers is reduced.

Description

technical field [0001] The invention relates to a fresh-keeping technology, in particular to a longan fresh-keeping method. Background technique [0002] Longan, also known as longan, is a unique subtropical fruit. It has the functions of nourishing qi and blood, calming the mind, enhancing memory, lowering fat and protecting the heart, and delaying aging. It has high nutritional value and can be called the "king of fruits". Longan is rich in glucose, sucrose and protein, etc., and the iron content is relatively high, which can increase heat energy and supplement nutrition while promoting the regeneration of hemoglobin, so as to achieve the effect of blood enrichment. Elderly patients with insufficient Qi and blood are also suitable for taking longan. [0003] Longan is mainly planted in the south of my country. It matures in July and August. The harvest season coincides with the high temperature and high humidity season, and it is not easy to preserve after harvest. Under...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/154A23B7/04
CPCA23B7/005A23B7/0425A23B7/154
Inventor 罗焜友
Owner 广西红心食品有限公司
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