Freshness-preserving treatment method of yellow peaches

A processing method and technology for yellow peach, applied in the field of fresh-keeping, can solve the problems of chemical residues, loss of nutrients, protein denaturation, etc., and achieve the effects of delaying after-ripening, reducing rot, and dense film

Inactive Publication Date: 2018-12-07
WUHU JINCHENG AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the fresh-keeping technologies for yellow peaches mainly include frozen fresh-keeping, modified atmosphere fresh-keeping and chemical fresh-keeping, etc., but the above-me

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A fresh-keeping treatment method for yellow peaches, said method comprising the following steps: cleaning the selected yellow peaches, drying, pre-cooling, then putting them into a pretreatment solution, soaking them, and finally putting them into a fresh-keeping bag for storage; Wherein, the pretreatment solution is prepared according to the following process: S1, adding soybean protein and calcium chloride to the aqueous solution of arabinoxylan, heating up, and reacting in a water bath to obtain modified arabinoxylan; S2, pulverizing into The powdered cloves and astragalus are boiled to extract the medicinal liquid, and after the extraction, water is added to extract again. After the medicinal liquid is extracted twice, the two medicinal liquids are added together, and the extract is obtained after boiling, then starch is added, and the medicinal powder is obtained after drying. ; S3, dissolving vegetable oil, sucrose, iron sulfate, and resveratrol in water, raising t...

Embodiment 2

[0018] A fresh-keeping treatment method for yellow peaches, said method comprising the following steps: cleaning the selected yellow peaches, drying, pre-cooling, then putting them into a pretreatment solution, soaking them, and finally putting them into a fresh-keeping bag for storage; Wherein, the pretreatment solution is prepared according to the following process: S1, adding soybean protein and calcium chloride to the aqueous solution of arabinoxylan, raising the temperature to 60°C, and reacting in a water bath for 50 minutes to obtain modified arabinoxylan; S2 1. Mix the cloves and astragalus into powder, boil and extract the medicinal solution, add water after extraction and extract again, after extracting the medicinal solution twice, add the two medicinal solutions together, boil to obtain the extract, then add starch, The medicinal powder is obtained after drying; S3, dissolving vegetable oil, sucrose, iron sulfate and resveratrol in water, heating to 40°C, keeping it...

Embodiment 3

[0020] A fresh-keeping treatment method for yellow peaches, said method comprising the following steps: cleaning the selected yellow peaches, drying, pre-cooling, then putting them into a pretreatment solution, soaking them, and finally putting them into a fresh-keeping bag for storage; Wherein, the pretreatment solution is prepared according to the following process: S1. Add 3 parts by weight of soybean protein and 0.02 parts by weight of calcium chloride to an aqueous solution of 10 parts by weight of arabinoxylan, heat up to 35° C., and keep warm in a water bath React for 70 minutes to obtain modified arabinoxylan; S2, mix cloves and astragalus and then grind them, extract the medicinal liquid after boiling, add water after extraction, and extract the medicinal liquid twice, then add the two medicinal liquids together , get the medicinal extract after decocting, then add the starch of 1 / 10 of the extract weight, and obtain the medicinal powder after drying; Dissolve the res...

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PUM

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Abstract

The invention discloses a freshness-preserving treatment method of yellow peaches. The freshness-preserving treatment method of the yellow peaches comprises the following processes: thoroughly washingselected yellow peaches, carrying out drying, carrying out pre-cooling, soaking the pre-cooled yellow peaches in pretreatment liquid, and packing the soaked yellow peaches in freshness protection packages, and carrying out storage. The pretreatment liquid is prepared by the following steps: S1, adding soybean protein and calcium chloride into an araboxylan aqueous solution, carrying out heating,and carrying out thermal-insulated water bath reaction so as to obtain modified araboxylan; S2, decocting crushed clove powder and radix astragali powder, carrying out extraction so as to obtain a drug solution, adding water and carrying out second extraction so as to obtain a second drug solution, mixing the two drug solutions, carrying out decocting so as to obtain an extractum, adding starch, and carrying out drying so as to obtain drug powder; and S3, dissolving vegetable oil, sucrose, ferric sulfate and resveratrol in water so as to obtain a solution, carrying out heating, carrying out thermal insulation, cooling the solution to room temperature, adding the modified araboxylan and the drug powder, and carrying out uniform mixing so as to obtain the pretreatment liquid. The freshness-preserving treatment method of the yellow peaches is capable of significantly prolonging storage life of yellow peaches, as well as preserving good flavor of the yellow peaches.

Description

technical field [0001] The invention relates to the field of fresh-keeping technology, in particular to a fresh-keeping treatment method for yellow peaches. Background technique [0002] Yellow peach, also known as yellow flesh peach, belongs to the genus Peach in the Rosaceae family. It is named for its yellow flesh. Regular consumption can play a role in laxative, lowering blood sugar and blood lipids, anti-free radicals, removing dark spots, delaying aging, improving immunity, etc., and can also promote appetite. It can be called a health-care fruit and a peach of health. [0003] Yellow peaches are very nutritious, rich in antioxidants, dietary fiber, iron calcium and various trace elements. Yellow peaches are soft but hard when eaten, more sweet and less sour, with aroma, medium water content, and a ripe sugar content of 14-15 degrees. [0004] Yellow peaches are prone to spoilage during storage and transportation, so it is necessary to keep them fresh. At present, t...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157
Inventor 晋传生
Owner WUHU JINCHENG AGRI TECH CO LTD
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