Method for prolonging shelf life of fresh-cut Chinese water chestnut

A technology for shelf life and water chestnuts, applied in the field of extending the shelf life of fresh-cut water chestnuts, to achieve the effects of extending shelf life, easy industrialization, and filling technical gaps

Inactive Publication Date: 2019-05-21
HUBEI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is no method for preserving fruits and vegetables with vitamin E

Method used

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  • Method for prolonging shelf life of fresh-cut Chinese water chestnut
  • Method for prolonging shelf life of fresh-cut Chinese water chestnut
  • Method for prolonging shelf life of fresh-cut Chinese water chestnut

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1 Determination of the best fresh-cut water chestnut preservation conditions

[0018] (1) Evaluation index of shelf life: The shelf life of fresh-cut water chestnuts was evaluated by combining the degree of browning, decay and eating quality. From the beginning of storage, the storage of fresh-cut water chestnuts ends when any one of the degree of browning, rottenness and edible quality reaches the limit value of inedibility during the storage process, and the number of days from the beginning to the end of storage is the average value of fresh-cut water chestnuts. shelf life.

[0019] ①. Degree of browning

[0020] The degree of browning is divided into 6 grades, which are represented by numbers 0, 1, 2, 3, 4, and 5: 0—no browning at all; 1—browning spots; 2—browning area is less than 1 / 5, Slight browning; 3—browning area between 1 / 5 and 1 / 3, medium browning; 4—browning area between 1 / 3 and 1 / 2, medium browning and severe browning between changes; 5—browning...

Embodiment 2

[0052] Example 2 The storage of freshly cut water chestnuts

[0053] At room temperature, select fresh water chestnuts that are not rotten, broken, damaged, and of the same size, washed with tap water, peeled with a paring knife, and cut into 2mm thick slices. At room temperature, soak 3300g water chestnut slices in 20L distilled water and use FL-8F negative ion O 3 The air purifier was used for 30 minutes, and the water chestnut slices were taken out and drained for 10 minutes. At room temperature, soak in 30L of 0.04% vitamin E solution for 30min, store at 1°C, and the shelf life is 12 days.

Embodiment 3

[0054] The storage of embodiment 3 water chestnuts

[0055] At room temperature, select fresh water chestnuts that are not rotten, broken, damaged, and of the same size, washed with tap water, peeled with a paring knife, and cut into 2mm thick slices. At room temperature, soak 660g water chestnut slices in 4L distilled water, and use FL-8F negative ion O 3 The air purifier was used for 30 minutes, and the water chestnut slices were taken out and drained for 10 minutes. At room temperature, soak in 6L of 0.04% vitamin E solution for 30 minutes, store at 1°C, and the shelf life is 12 days.

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Abstract

The invention discloses a method for prolonging the shelf life of a fresh-cut Chinese water chestnut. The method comprises the steps of 1) peeling and cutting the Chinese water chestnut into pieces, and preparing Chinese water chestnut pieces I; 2) soaking the Chinese water chestnut pieces I in 1) with distilled water, conducting pre-sterilization treatment, taking out the Chinese water chestnut pieces, draining for 10 min, and preparing Chinese water chestnut pieces II; 3) soaking the Chinese water chestnut pieces II in 2) with a vitamin E solution, and storing; the vitamin E solution is prepared by dissolving the vitamin E in an ethanol aqueous solution with a volume percentage concentrations of 1%. The method has the advantages of good effect, simple technical operation and low labor cost, does not generate food safety problems, has low economic cost and environmental protection, fills the technical blank, provides a novel method and idea for the preservation of fruits and vegetables, is easy to industrialize and has broad application prospects.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping and storage of fruits and vegetables, and in particular relates to a method for extending the shelf life of fresh-cut water chestnuts. Background technique [0002] Water chestnuts, commonly known as horseshoes, have purple-black skin, white flesh, and sweet taste. They are rich in carbohydrates, vitamins, and minerals. They have important therapeutic value and are popular agricultural and sideline products. Because the skin of water chestnuts contains some parasitic bacteria, it is not suitable to eat raw with the skin, and the skin is generally removed for consumption. Fresh-cut water chestnuts after peeling are more favored by consumers because of their delicious taste and convenience. However, after peeling, the phenolic substances and O in water chestnuts 2 With increased exposure, under the action of polyphenol oxidase in water chestnuts, it is easy to oxidize to form o-benzoquinones...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/152A23B7/154A23B7/04
Inventor 李煜林田海霞刘金洁王芷静张雨婷孟想周若兰蔡青陈露露苏袁媛牟飞燕
Owner HUBEI NORMAL UNIV
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