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Sterilization preservation method for fresh-cut pumpkin using ultrahigh pressure

A technology of ultra-high pressure and pumpkin, which is applied in the direction of ultra-high pressure food processing, food ingredients as antimicrobial preservation, food preservation, etc. It can solve the problems of pumpkin quality and nutrient composition damage, pumpkin is difficult to preserve, and increase economic costs, etc., to achieve preservation Structure and quality, the effect of reducing the total number of colonies of the product, maintaining nutritional value and quality

Inactive Publication Date: 2018-11-09
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of modern central kitchen-style new catering structure, the supply and distribution of fresh-cut vegetables has become an important link in the catering industry, but fresh pumpkins are not easy to preserve. The current fruit and vegetable processing and preservation technologies, such as: drying, thermal processing, etc. The preservation period of fruits and vegetables is extended, but most of them require intense heat processing to kill harmful microorganisms and pathogenic bacteria to ensure product safety. Such heat treatment will cause great damage to the quality and nutritional content of pumpkins. And greatly increased the economic cost of preservation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Select fresh pumpkin and wash it with tap water, peel and remove seeds, select the middle part and cut it into a cylindrical shape with a diameter of about 1cm and a height of about 1cm, take 150g and put it in a packaging bag, add 15g of ice-water mixture, and vacuum pack;

[0029] (2) Sterilization: Ultra-high pressure equipment is used to process fresh-cut pumpkins, water is selected as the pressure transmission medium, and the pressure increase rate is set to 10MPa / s, rising to a pressure condition of 300MPa, and the pressure holding time is 2min;

[0030] (3) Preservation: Release the pressure immediately after the pressure holding is completed. The pressure relief rate is 100MPa / s. Take out the sample, put it in ice water and cool it for 10 minutes, and refrigerate it at 4°C after cooling.

[0031] According to Example 1, the color difference of the fresh-cut pumpkin obtained in Example 1 is ΔE=0.96, the degree of browning is 0.08, and the surface color basical...

Embodiment 2

[0033] (1) Select fresh pumpkin and wash it with tap water, peel and remove seeds, select the middle part and cut it into a cylindrical shape with a diameter of about 2cm and a height of about 1cm, put 180g into a packaging bag, add 18g of ice-water mixture, and vacuum pack;

[0034] (2) Sterilization: Ultra-high pressure equipment is used to process fresh-cut pumpkins, water is selected as the pressure transmission medium, and the pressure increase rate is set to 20MPa / s, rising to a pressure condition of 400MPa, and the pressure holding time is 2min;

[0035] (3) Preservation: Immediately release the pressure at a rate of 150 MPa / s after the pressure holding is completed, take out the sample, put it back in ice water and cool it for 11 minutes, and refrigerate it in a refrigerator at 4°C after cooling.

[0036] According to Example 2, the color difference of the fresh-cut pumpkin obtained in Example 2 is ΔE=0.95, the degree of browning is 0.08, and the surface color basically...

Embodiment 3

[0038] (1) Select fresh pumpkin and wash it with tap water, peel and remove seeds, select the middle part and cut it into a cylindrical shape with a diameter of about 3cm and a height of about 2cm, put 200g into a packaging bag, add 20g of ice-water mixture, and vacuum pack;

[0039] (2) Sterilization: Ultra-high pressure equipment is used to process fresh-cut pumpkins, water is selected as the pressure transmission medium, and the pressure increase rate is set to 30MPa / s, rising to a pressure condition of 500MPa, and the pressure holding time is 2min;

[0040] (3) Preservation: Immediately release the pressure at a rate of 200 MPa / s after the pressure holding is completed, take out the sample, put it back in ice water and cool it rapidly for 12 minutes, and refrigerate it in a refrigerator at 4°C after cooling.

[0041] According to Example 3, the color difference of the fresh-cut pumpkin obtained in Example 3 was ΔE=1.96, the degree of browning was 0.05, and the surface color...

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Abstract

The invention discloses a sterilization preservation method for fresh-cut pumpkin using ultrahigh pressure. In the sterilization preservation method, the raw material, fresh pumpkin, is subjected to dicing and sealed packaging; after sterilization treatment by ultrahigh-pressure equipment, the pumpkin blocks are stored in cold so as to finally obtain a fresh pumpkin product of which the texture iskept well, little nutrition is lost and the expected storage period can be reached.

Description

technical field [0001] The invention relates to the technical field of food processing and preservation, in particular to an ultrahigh pressure sterilization and preservation method for fresh-cut pumpkins. Background technique [0002] Pumpkin (Cucurbita pepo) is rich in carbohydrates, protein, fat, reducing sugar, and also rich in carotene, V B , V C , V E With calcium, potassium, zinc, and other minerals and arginine, aspartic acid and other ingredients, it is a vegetable with great nutritional value. With the development of modern central kitchen-style new catering structure, the supply and distribution of fresh-cut vegetables has become an important link in the catering industry, but fresh pumpkins are not easy to preserve. The current fruit and vegetable processing and preservation technologies, such as: drying, thermal processing, etc. The preservation period of fruits and vegetables is extended, but most of them require intense heat processing to kill harmful micro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04
CPCA23B7/00A23B7/0433A23V2002/00A23V2200/10A23V2300/46
Inventor 宋弋户昕娜马涛康欢胡小松
Owner CHINA AGRI UNIV
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