Processing method of refrigerated apples with compound fragrance, anti-browning and preservation of hard and fresh slices

A processing method and anti-browning technology, which is applied in the direction of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer, etc. It can solve the problems of insignificant preservation, single, and short storage time of fresh-cut apples, etc. problems, to achieve disinfection and antibacterial browning reaction, reduce substrate concentration, and improve storage quality

Active Publication Date: 2022-02-08
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the commonly used fresh-cut apple fresh-keeping method is a single low-temperature cold-chain storage, or a single preservative treatment. The fresh-cut apples treated by the above two methods have a short storage time, generally between 3-10 days. The effect of prolonging the time is not obvious

Method used

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  • Processing method of refrigerated apples with compound fragrance, anti-browning and preservation of hard and fresh slices
  • Processing method of refrigerated apples with compound fragrance, anti-browning and preservation of hard and fresh slices
  • Processing method of refrigerated apples with compound fragrance, anti-browning and preservation of hard and fresh slices

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Experimental program
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Effect test

Embodiment 1

[0037] A method for processing refrigerated apples with compound aroma, anti-browning, hard and fresh slices, the steps are as follows:

[0038] ⑴Material selection: select varieties that are not prone to browning, good fruits without damage by diseases and insect pests, such as Fuji apples, and use gradient cooling treatment before low-temperature air conditioning for 1-3 days to store at 0-0.5°C;

[0039] ⑵Aroma recovery pretreatment: For the loss of aroma of low-temperature controlled atmosphere apples, the whole fruit is placed in O 2 The concentration is 80-1000ml / l, the ethylene concentration is 0.5-100μl / l, and the rest is nitrogen in a controlled atmosphere device, and the continuous treatment is 12h-72h, and the temperature is gradually raised to 4-10℃ at the same time;

[0040] (3) Cleaning and disinfection: After washing the apples with water, soak them in 150-250 μL / L sodium hypochlorite solution for 2-10 minutes;

[0041] ⑷ Anti-browning cutting: In a mixed solut...

Embodiment 2

[0053] A method for processing refrigerated apples with compound aroma, anti-browning, hard and fresh slices, the steps are as follows:

[0054] ⑴Material selection: select varieties that are not prone to browning, good fruits without damage by diseases and insect pests, such as Fuji apples, and use gradient cooling treatment before low-temperature air conditioning for 1-3 days to store at 0-0.5°C;

[0055] ⑵Aroma recovery pretreatment: To solve the problem of low-temperature controlled atmosphere apple aroma loss, the whole fruit is placed in a controlled atmosphere device with an O2 concentration of 80-1000ml / l, an ethylene concentration of 0.5-100μl / l, and nitrogen before cutting. , continuous treatment for 12h-72h, while gradient temperature rise to 4-10℃;

[0056] (3) Cleaning and disinfection: After washing the apples with water, soak them in 150-250 μL / L sodium hypochlorite solution for 2-10 minutes;

[0057] ⑷ Anti-browning cutting: In a mixed solution of 300mg / L sodi...

Embodiment 3

[0069] A method for processing refrigerated apples with compound aroma, anti-browning, hard and fresh slices, the steps are as follows:

[0070] ⑴Material selection: select varieties that are not prone to browning, good fruits without damage by diseases and insect pests, such as Fuji apples, and use gradient cooling treatment before low-temperature air conditioning for 1-3 days to store at 0-0.5°C;

[0071] ⑵Aroma recovery pretreatment: To solve the problem of low-temperature controlled atmosphere apple aroma loss, the whole fruit is placed in a controlled atmosphere device with an O2 concentration of 80-1000ml / l, an ethylene concentration of 0.5-100μl / l, and nitrogen before cutting. , continuous treatment for 12h-72h, while gradient temperature rise to 4-10℃;

[0072] (3) Cleaning and disinfection: After washing the apples with water, soak them in 200 μL / L sodium hypochlorite solution for 5 minutes;

[0073] ⑷Anti-browning cutting: In a mixed solution of 200mg / L sodium chlor...

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Abstract

The invention relates to a method for processing refrigerated apples with compound aroma, anti-browning, hard and fresh slices. The varieties that are not prone to browning and good fruits without damage by diseases and insect pests are selected, such as Fuji apples. Gradient cooling treatment is adopted for 1-3 days to Store at 0‑0.5°C; after aroma recovery pretreatment, cleaning and disinfection, anti-browning Cutting: in a mixed solution of sodium chlorite 20‑300mg / L and calcium ascorbate 0.5‑5%, assisted ultrasonic treatment, using sterile non-metallic Knife, remove the core and keep the peel, divide into 6-8 parts vertically and then air-dry to ensure fresh slices of the apple. The invention adopts a brand-new anti-browning cutting method. On the one hand, sodium chlorite in the cutting fluid can inhibit the activity of PPO and directly inhibit the enzymatic reaction; The conversion of substances reduces the occurrence of enzymatic reactions.

Description

technical field [0001] The invention belongs to the technical field of food preservation, and in particular relates to a method for processing refrigerated apples with compound aroma, anti-browning and preservation of hard and fresh slices. Background technique [0002] Fresh-cut apples have the characteristics of freshness, nutrition and convenience, and have broad development prospects. However, due to the destruction of the integrity of apples, the tissues are vulnerable to damage, and the regional structure of enzymes and substrates inside the tissues is destroyed, causing various physiological and biochemical reactions, especially the occurrence of enzymatic browning, which seriously affects the quality of cutting apples. Appearance and quality; In addition, slicing apples is more prone to problems such as nutrient loss and microbial infection, which greatly increases the difficulty of fresh-keeping and restricts the development of the fresh-cut apple industry. [0003...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/152A23B7/154A23B7/157A23B7/16
CPCA23B7/152A23B7/154A23B7/157A23B7/16
Inventor 乔丽萍刘霞杨倩陆玉卓杨鸿远路来风李喜宏
Owner TIANJIN UNIV OF SCI & TECH
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