Preserving and color retaining method for fresh-cut green sugar cane
A green peel fruit and fresh-cut technology, which is applied in the fields of fruit and vegetable preservation, food ingredients as anti-microbial preservation, food preservation, etc. It can solve the problems of poor fresh-keeping effect, incomplete enzyme elimination, additive residues, etc., and achieve good market promotion Application prospect, maintaining sensory quality, effect of extending shelf life
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Embodiment 1
[0026] A representative variety of green-skinned fruit cane, Xuecane (produced in Datian County, Sanming City), was selected for fresh-keeping experiments. Select fruit cane with intact skin, no mechanical damage, and no pests and diseases, remove the roots and leaves, and cut the fruit cane into sugarcane segments with a length of 30 cm, with neat cuts and no cracks in the skin; clean the dirt on the sugar cane skin with running water Clean; the cleaned fruit cane is immersed in the color-preserving liquid at a weight ratio of 1:5, and ultrasonicated for 15 min at a vibration frequency of 40 kHz at 20°C; the ultrasonically treated fruit cane is naturally drained of surface water; Put into food-grade vacuum bags for vacuum packaging, each vacuum bag is filled with 1 fruit cane segment, the packaging parameters are vacuum time 40 s, sealing time 20 s, cooling time 5 s; the packaged fresh-cut fruit cane Irradiation treatment was carried out in the cobalt-60 irradiation source fi...
Embodiment 2
[0030] The fruit cane variety and place of production are the same as in Example 1. Cut the fruit cane with intact skin, no mechanical damage, and no pests and diseases. The length of the cut is 25 cm, and the incision is neat, and the skin has no cracks; Put it in the color-preserving liquid according to the weight ratio of material to liquid 1:5, and ultrasonicate for 10 min at a vibration frequency of 40 kHz at 25°C; the fruit cane after ultrasonic treatment, drain the surface moisture naturally, and put it into a food-grade vacuum bag Vacuum packaging was carried out, and each vacuum bag was loaded with a fruit cane segment. The packaging parameters were vacuum time 40 s, sealing time 20 s, and cooling time 5 s; the packaged fresh-cut fruit cane was placed in the cobalt-60 irradiation source The irradiation treatment was carried out, the irradiation dose was 0.3 kGy, and the irradiation ambient temperature was 20°C; the sugarcane after irradiation was stored at 4°C.
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Embodiment 3
[0034] The representative variety of green-skinned fruit cane, Xuecane (origin of Minhou County, Fuzhou City), is selected for fresh-keeping treatment. The selected fruit cane must have intact skin, no mechanical damage, and no pests and diseases. Cut the fruit cane into sugarcane sections with a length of 35 cm, and the cuts are neat, and the skin is not cracked; the cut fruit cane sections are cleaned with running water to clean the sugarcane skin dirt; In the process, the vibration frequency was 40 kHz, and ultrasonic was used for 20 min at 15°C; the ultrasonically treated fruit cane was naturally drained of surface moisture; the drained single fruit cane segment was vacuum-packed independently, and the packaging parameters were the same as in Example 1. The fresh-cut cane was irradiated at 0.8 kGy, and the irradiation ambient temperature was 10°C; the irradiated cane was stored at 8°C. The fruit cane treated by the method of the invention is stored for 4 months, and still ...
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