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Quick-frozen fruit freshness-enhancing method and product thereof

A fruit and product technology, applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., can solve problems such as inability to eat directly, achieve the effect of increasing fresh taste and fragrance, and expanding the scope of application

Inactive Publication Date: 2019-04-05
陈坚胜 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, general quick-frozen fruits can only be used as industrial raw materials for the preparation of canned food, candied fruit and other products, or for decoration of pastries, and cannot be eaten directly.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0045] The method for increasing the freshness of quick-frozen fruit comprises the steps:

[0046] 1. Thawing steps: Thaw the selected quick-frozen fruit. In this example, ultrasonic thawing is used. Specifically, a small amount of water is used as the medium to put the quick-frozen fruit into it, and ultrasonic waves are provided from four directions for thawing. The power can be from 20,000 to 100,000 Hz. Among them, the role of water is to transmit ultrasonic waves as a medium, and after the ultrasonic thawing is completed, the fruit is dried and used in subsequent steps.

[0047] The quick-frozen fruit is selected from strawberry, durian, banana, peach, blackberry, mulberry, grape, tangerine, orange, lemon, bayberry or blueberry. Among them, peaches, yellow peaches and juicy peaches are specifically dealt with in this example.

[0048] 2. Pretreatment steps: sterilize, shell, core, remove impurities or sort the thawed fruit.

[0049] Different fruits are selected, and t...

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PUM

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Abstract

The invention discloses a quick-frozen fruit freshness-enhancing method and a product thereof. The quick-frozen fruit freshness-enhancing method comprises the following steps that thawing is performed, specifically, thawing is performed on quick-frozen fruits; and cell wall breaking is performed, specifically, cell wall breaking treatment is performed on the thawed fruits, cell contents are released, and freshness of the quick-frozen fruits is enhanced. According to the quick-frozen fruit freshness-enhancing method and the product thereof, cells of the quick-frozen fruits are subjected to thewall breaking treatment for the first time to release the cell contents; the cell contents with the necessary high-quality fruit flavor and taste are obtained, so that the freshness of the quick-frozen fruits is enhanced, and the quick-frozen fruits can be directly eaten; and the cell wall breaking treatment enables the cells or cell walls to be broken and solves the problem of cryogenic burns ofthe cells. In an improved scheme, the wall breaking product is frozen, a fruit biochemical reaction is slowed or even stopped, no additive or preservative needs to be added, and a fresh taste and flavor can be retained for a long time. The quick-frozen fruit freshness-enhancing method and the product thereof solve the worldwide problems of freshness enhancing and freshness retaining of the quick-frozen fruits.

Description

technical field [0001] The present application relates to the field of quick-frozen fruits, in particular to a method for increasing the freshness of quick-frozen fruits and products thereof. Background technique [0002] Quick-frozen fruits refer to fruit products prepared in accordance with the national standard GB / T 31273-2014 "Manufacturing Regulations for Quick-frozen Fruits and Quick-frozen Vegetables". Usually in the fruit picking season, due to a large number of fruits ripening, but the sales are not in time, or some fruits with poor quality or appearance are unsalable, the fruits are forced to be quick-frozen. [0003] Quick-frozen fruits are usually carried out at -18°C or even lower temperatures, which can easily cause fruit frostbite, cause damage and destruction of fruit cells or tissues, affect the color, flavor or texture of the fruit, and then affect the quality of the fruit. [0004] After the quick-frozen fruit is thawed, some of it will become darker in c...

Claims

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Application Information

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IPC IPC(8): A23B7/045
CPCA23B7/045
Inventor 陈坚胜
Owner 陈坚胜
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