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Quality control technology for fresh-cut fruits and vegetables

A fruit and vegetable, fresh-cut technology, applied in the direction of preservation of fruits and vegetables, preservation of fruits/vegetables by freezing/refrigeration, food preservation, etc., can solve the problems of short preservation period, rapid deterioration of quality, etc. The effect of reducing the content of quasi-substances

Inactive Publication Date: 2018-12-18
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, only relying on low-temperature preservation still has many limitations such as short preservation period and rapid deterioration of quality.

Method used

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  • Quality control technology for fresh-cut fruits and vegetables
  • Quality control technology for fresh-cut fruits and vegetables
  • Quality control technology for fresh-cut fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: Screening of optimum saline concentration

[0027] Choose ginger with uniform size, no pests, and no damage. Wash the ginger and soak it in 100 ppm sodium hypochlorite solution for 10 minutes. After disinfection, cut the ginger into strips (0.5 cm×5 cm×0.5 cm), soak it in 0.1 mol / L salt water for 20 minutes, take it out and drain it After drying, put it into a PE packaging bag (0.12 mm), seal it with a heat sealer, and store it in a refrigerator at 5°C.

Embodiment 2

[0034] Embodiment 2: Screening of the most suitable packaging bag

[0035] Choose ginger with uniform size, no pests, and no damage. Wash the ginger and soak it in 100 ppm sodium hypochlorite solution for 10 min. After disinfection, cut the ginger into strips (0.5 cm×5 cm×0.5 cm), pack them in PP bags (0.12 mm), and use a heat sealer Seal and store in a refrigerator at 5°C.

[0036] Comparative example 1

[0037] Choose ginger with uniform size, no pests, and no damage. Wash the ginger and soak it in 100 ppm sodium hypochlorite solution for 10 min. After disinfection, cut the ginger into strips (0.5 cm×5 cm×0.5 cm), pack them in LDPE bags (0.12mm), and use a heat sealer Seal and store in a refrigerator at 5°C.

[0038] Comparative example 2

[0039] Choose ginger with uniform size, no pests, and no damage. Wash the ginger and soak it in 100 ppm sodium hypochlorite solution for 10 minutes. After disinfection, cut the ginger into strips (0.5 cm×5 cm×0.5 cm), pack them in H...

Embodiment 3

[0042] Embodiment 3: fresh-cut ginger compound fresh-keeping treatment

[0043] Choose ginger with uniform size, no pests, and no damage. Wash the ginger and soak it in 100 ppm sodium hypochlorite solution for 10 minutes. After disinfection, cut the ginger into strips (0.5 cm×5 cm×0.5 cm), soak it in 0.1 mol / L salt water for 20 minutes, take it out and drain it After drying, put it into a PP packaging bag, seal it with a heat sealer, and store it in a cold storage at 5°C.

[0044] Comparative example 1

[0045] Choose ginger with uniform size, no pests, and no damage. Wash the ginger and soak it in 100 ppm sodium hypochlorite solution for 10 minutes. After disinfection, cut the ginger into strips (0.5 cm×5 cm×0.5 cm), soak it in 0.1 mol / L salt water for 20 minutes, take it out and drain it After drying, put it into an LDPE packaging bag (0.12 mm), seal it with a heat sealer, and store it in a refrigerator at 5°C.

[0046] Comparative example 2

[0047] Choose ginger with ...

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Abstract

The present invention provides a quality control technology for fresh-cut fruits and vegetables by a saline-treated composite packaging material. The quality control technology comprises the followingsteps: fresh fruit and vegetable raw materials are selected; the selected fruit and vegetable raw materials are washed; the washed fruit and vegetable raw materials are put into a 100 ppm sodium hypochlorite solution to be soaked for 10 min; the soaked fruit and vegetable raw materials are rinsed; the rinsed fruit and vegetable raw materials are cut into needed sizes and shapes; the cut fruits and vegetables are put into 0.1 mol / l brine to be soaked for 20 min; the soaked fruits and vegetables are taken out; when the tissue surfaces of the fruits and vegetables are dry, the fruits and vegetables are loaded into a polypropylene (PP) packaging bag (at a thickness of 0.12 mm) to be sealed with a heat sealing machine; and the sealed fruits and vegetables are stored in a cold storage at 5 DEGC. The method can significantly inhibit the enzymatic browning of the fresh-cut fruits and vegetables, maintains original color and luster, prevents quality from decreasing, controls growth of microorganisms, thus prolongs a fresh-keeping period, and is suitable for the fruits and vegetables of fresh gingers, apples, potatoes, lotus roots, helianthus tuberosus, etc. The technology is good in the fresh-keeping effect, simple in operation, high in safety, low in cost and free of any toxic reagents, can efficiently extend shelf life, can extend the storage period of the fresh-cut fruits and vegetables to 20 days or more, and has broad market prospects.

Description

(1) Technical field [0001] The invention belongs to the technical field of food and relates to a fresh-keeping method for fresh-cut fruits and vegetables. (2) Background technology [0002] Fresh-cut fruits and vegetables, also known as minimally processed fruits and vegetables, semi-processed fruits and vegetables, etc., are a new type of food. Ready-to-eat or ready-to-use fruit and vegetable products that are stored and sold at low temperature after serial processing. Fresh-cut fruits and vegetables not only retain the original fresh state of fruits and vegetables, but also make the products clean and hygienic through processing. They have the characteristics of freshness, nutrition, hygiene, convenience and high availability. They can be widely used in fast food industry, hotels, restaurants and canteen or retail. Fresh-cut fruits and vegetables can not only meet the needs of people's fast-paced lifestyle, but also meet the development requirements of the food industry ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/157
CPCA23B7/04A23B7/157
Inventor 石晶盈贾茹羽马金伶王庆国
Owner SHANDONG AGRICULTURAL UNIVERSITY
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