Sterilizing method of cherries

A cherry, acid electrolyzed water technology, applied in food preservation, fruit and vegetable preservation, food science and other directions, can solve problems such as non-compliance, and achieve the effect of alleviating safety problems, good physical and chemical properties, and low mass production

Pending Publication Date: 2019-03-05
NAT UNIV OF SINGAPORE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the application of electrolyzed water in the preservation of fresh fruits and vegetables has just started, but the general chlorine concentration is relatively high: the available chlorine concentration in electrolyzed water disclosed in Chinese patent documents such as CN102805145A is basically above 30mg / L, even as high as 100mg / L, which does not meet the Organic Food Management System Requirements

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  • Sterilizing method of cherries
  • Sterilizing method of cherries
  • Sterilizing method of cherries

Examples

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Embodiment 1

[0040] In this embodiment, the bactericidal effect of low-concentration acidic electrolyzed water on pure bacterial liquid is firstly described, including the following steps:

[0041] 1) Bacterial solution preparation: Escherichia coli ATCC 25922 and Listeria innocua ATCC 33090 were respectively inoculated in tryptic soybean medium (TSB) and tryptic soybean medium (TSBYE) containing 0.6% yeast extract, at 37 Cultivate for 24 hours at ℃, so that the concentration of bacterial cells is about 10 9 CFU / mL, and then repeated centrifugation three times under the centrifugation conditions of 8200×g, 10min, 20°C, and the cells were washed with phosphate buffer saline (phosphate buffer saline, pH 7.2) to obtain a concentration of 10 9 CFU / mL of E. coli and Listeria suspensions.

[0042] 2) Preparation of low-concentration acidic electrolyzed water: The electrolyzed water described in this manual can be an aqueous solution formed by electrolysis of 0.9% (w / v) sodium chloride. The acid...

Embodiment 2

[0050] This embodiment makes an explanation to the effect of the low-concentration acidic electrolyzed water on the bactericidal treatment of cherries, including the following steps:

[0051] 1) Raw material selection: buy fresh ripe organic cherries in the market as raw materials, which are required to be basically the same in size and weight, without defects such as physical damage.

[0052] 2) Pre-treatment: Because the cherries in the applicant's area are all imported, basic sterilization treatment should have been carried out in the post-harvest circulation process, so in order to test the bactericidal effect of the inventive method, the target bacteria inoculation of cherries will be carried out in the later stage. After the purchased cherries are washed with water and pre-cooled by spray-type small fruit pre-cooler equipment, use a paper towel dipped in 70% alcohol to gently wipe the surface of the fruit to remove impurities and possible residual background bacteria. Pr...

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Abstract

The invention discloses a sterilizing method of cherries. The sterilizing method is characterized by comprising the following steps of a, selecting raw materials: selecting ripe cherries free from physical damage as raw materials; b, performing pretreatment: cleaning the selected cherries, and precooling the cleaned cherries; c, performing sterilizing treatment: immersing the pretreated cherries into acidic electrolyzed water, performing treatment for 5-7min, and then performing air-drying treatment on the fruit surfaces of the treated cherries, wherein the free available chlorine concentration of the acidic electrolyzed water is 4+/-0.5mg/L, the pH value is 3.8 +/-0.1, and the oxidation-reduction potential is 920-950mV; d, performing packaging: packaging the cherries after sterilizing treatment through food-grade polyethylene type fresh keeping bags, and performing sealing; and e, performing fresh keeping for cold storage: performing cold storage preservation on the packaged cherries.The sterilizing method of cherries, provided by the invention, is safer and more environmental-friendly than chemical sterilizing agents often used in general industry, and has better sterilizing effects.

Description

technical field [0001] The invention belongs to the technical field of disease prevention and control after fruit picking, and in particular relates to a cherry sterilization method. Background technique [0002] Cherry belongs to Rosaceae, which is a kind of tree fruit, which originated in Europe and was introduced to China in the 19th century. It is favored by consumers because of its bright red color, sweet and slightly sour taste, and high nutritional value. Studies have shown that cherries are particularly high in iron content, with as much as 5.9 mg of iron per 100 grams of cherries, ranking first in fruits, and cherries are hot in nature, sweet in taste, and have the effects of nourishing qi, invigorating the spleen, harmonizing the stomach, and dispelling rheumatism. . However, the cherry skin is thin and juicy, and it is easy to cause mechanical damage and be infected by pathogenic bacteria during harvesting, transportation and packaging, resulting in rot. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/157
CPCA23B7/157
Inventor 杨宏顺赵琳
Owner NAT UNIV OF SINGAPORE
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