Fresh-keeping storage method for litchis based on space electric field
A space electric field, lychee technology, applied in the preservation of food ingredients as anti-microbial, preservation of fruits/vegetables by radiation/electrical treatment, protection of fruits/vegetables with a protective layer, etc., can solve the adverse effects of lychee flavor and quality, Affect product value and market sales, and achieve the effect of maintaining freshness and sensory experience, inhibiting brown spots and oxidative browning, and reducing water loss rate
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Embodiment 1
[0040] The fresh-keeping and storage method of litchi based on space electric field includes:
[0041] Soaking the lychee body with the fresh-keeping composition solution, then packing it into bags, and storing the soaked lychee body in a space electric field and low temperature, so as to keep the lychee body fresh;
[0042] The above-mentioned fresh-keeping composition includes starch film liquid obtained by synergistically modifying gelatinized starch with ultrasonic waves and enzymes. This method uses low temperature combined with space electric field to store litchi, which can inhibit the respiratory intensity of litchi, reduce respiratory consumption, reduce the production of biogenic amines such as putrescine, inhibit softening, oxidative browning and ethylene release of litchi, and affect the water migration of litchi fruit. Slow down the process of organic acid change in lychee, maintain the freshness and sensory experience of lychee, prolong the fresh storage time and...
Embodiment 2
[0053] The fresh-keeping and storage method of litchi based on space electric field, its specific steps are as follows:
[0054] 1) After adding deionized water to the starch to dissolve, stir evenly at 90°C, then add glycerin, sodium salicylate and potassium hydrogen tartrate, keep stirring for 25 minutes, and cool to 65°C to obtain gelatinized starch, the above-mentioned glycerin , sodium salicylate and potassium hydrogen tartrate are added in an amount of 4.5%, 0.15% and 0.1% of the starch weight respectively;
[0055] 2) Add pullulanase with an enzyme dosage of 0.8 U / g into the gelatinized starch, and ultrasonically treat it at pH 4.5 and 65°C for 2.5 hours. After inactivation, keep the humidity for 45 minutes to obtain the starch film liquid. The above ultrasonic power is 400W, and the ultrasonic frequency is 20KHz;
[0056] 3) In parts by weight, take 58 parts of starch film solution, 3.5 parts of propionic acid, 3.5 parts of cinnamic acid, and 6 parts of gallic acid, m...
Embodiment 3
[0062] The differences between this embodiment and embodiment 2 are:
[0063] The fresh-keeping composition in step 3) also contains 8 parts by weight of β-cyclodextrin;
[0064] Litchi dipping in step 5) is carried out in a pressurized environment with a pressure of 10MPa; under a pressurized environment, it can promote the penetration of the active ingredients in the fresh-keeping composition to the litchi, such as metal ions can be absorbed into the cells in the early stage of storage. The activity of ornithine decarboxylase is affected, and starch and β-cyclodextrin with larger molecular weight can be sent into the interior of litchi tissue, and remain in the micropores of the tissue, replacing gas molecules such as oxygen molecules in the tissue, reducing Oxidative browning occurs, and β-cyclodextrin can form an inert hydrate with water molecules, which reduces the activity of water molecules inside litchi, inhibits the activity of enzymes related to litchi respiratory me...
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