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Fresh-keeping packaging technology for red bayberries

A technology of fresh-keeping packaging and packaging technology, which is applied in the fields of fruit and vegetable fresh-keeping, food preservation, fruit/vegetable preservation through freezing/refrigeration, etc. It can solve the problems of no environmental control means, bad taste, oxidative browning, etc., and achieve the purpose of inhibiting microorganisms Propagation and pest occurrence, long-term freshness maintenance, slowing down metabolism effect

Inactive Publication Date: 2019-07-09
吴红霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The storage time is short (about 15 days), and there is no means of environmental control. The red bayberry is easy to lose water and become dry, oxidative browning, loss of brittleness, and woody taste

Method used

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Embodiment Construction

[0011] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0012] Embodiments of the invention include:

[0013] A fresh-keeping packaging process for bayberry, the fresh-keeping processing and packaging process steps are as follows: drain the freshly picked bayberry for 1 hour, then put it into an air-cooled refrigerator for pre-cooling for 24 hours, the refrigeration temperature is 0-2°C, and the central temperature of the bayberry is lowered to 2°C prevail. Use chlorine dioxide solution (concentration

[0014] 100ppm) for 15 minutes, take it out and rinse it with clean water for 5 minutes, then soak it in a mixed solution containing 25% VC and 0.5% citric acid for 10 minutes, take it out, and drain the water. This process controls the soaking solut...

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PUM

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Abstract

The invention discloses a fresh-keeping packaging technology for red bayberries. The fresh-keeping packaging technology includes the steps of draining freshly picked red bayberries for 1 hour, then pre-cooling the red bayberries in an air-cooled refrigerator for 24 hours at 0-2 DEG C, and decreasing the central temperature of the red bayberries to 2 DEG C; soaking the red bayberries for 15 minutesin a 100 ppm chlorine dioxide solution, rinsing the red bayberries with clear water for 5 minutes, soaking the red bayberries with a mixed solution containing 25% VC and 0.5% citric acid for 10 minutes, draining water, and controlling the soaking solution at 0-4 DEG C; filling boxes with the red bayberries when their surfaces are free of water completely, and performing modified atmosphere packaging. The fresh-keeping packaging technology for red bayberries has the advantages that the length for preservation is prolonged from 15 days to 3 months, and the appearance, color and taste of the redbayberries are not lost.

Description

technical field [0001] The invention relates to the field of fresh-keeping, in particular to a fresh-keeping packaging process of red bayberry. Background technique [0002] In recent years, with the rapid development of the domestic economy, the demand market for red bayberry is expanding day by day, and the long-term storage of red bayberry is very difficult, so that the production area dare not process it in large quantities, and the market place does not dare to purchase it in large quantities. The invention combines the modified atmosphere fresh-keeping packaging on the improved pre-treatment process, which can greatly extend the fresh-keeping period of the red bayberry compared with the existing cold storage technology, and ensure the taste and crispness of the red bayberry. This technology can pack the red bayberry in the place of production, and also can make it transported to the place of sale for long-term freshness, which has great economic benefits. [0003] Exi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/154A23B7/157A23B7/148
CPCA23B7/04A23B7/148A23B7/154A23B7/157A23V2002/00A23V2250/032A23V2250/124A23V2250/126A23V2250/11
Inventor 吴红霞
Owner 吴红霞
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