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Pure physical fresh-keeping method for quick-freezing and fresh-keeping of fruits and vegetables

A fresh-keeping method and purely physical technology, which can be used in the preservation of fruits and vegetables, preservation of fruits/vegetables by dehydration, preservation of fruits/vegetables by freezing/refrigeration, etc., which can solve problems such as inconvenience

Inactive Publication Date: 2019-11-08
山东凯欣绿色食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In summary, there are obviously inconveniences and defects in the actual use of the existing technology, so it is necessary to improve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Step 1 Prepare raw materials

[0058] Using natural nine-ripe pineapples as raw materials, the fruits and vegetables are classified according to size, washed and dried, and unsuitable parts are removed to obtain raw materials.

[0059] Step 2 Preprocessing

[0060] Adopt cold and wet air convection method to carry out dehydration process to stock, obtain dehydrated material after dehydration is finished; The dehydration amount of dehydration treatment is 3% of the water content total amount of stock; The relative humidity of the cold and wet air in the cold and wet air convection method is 62%, The temperature is 5°C.

[0061] Step 3 Moisture balance

[0062] The dehydrated material was left standing to achieve water balance, and the standing time was 1.5 hours to obtain a balanced material.

[0063] Step 4 Quick Freezing

[0064] The balance material is subjected to non-adhesive independent quick-freezing to obtain quick-frozen fruits and vegetables; the non-adhesi...

Embodiment 2

[0069] Step 1 Prepare raw materials

[0070] Natural nine-ripe nectarines are used as raw materials, fruits and vegetables are classified according to size, cleaned and dried, and unsuitable parts are removed to obtain raw materials.

[0071] Step 2 Preprocessing

[0072] Adopt the cold and wet air convection method to carry out the dehydration process to the stock preparation, and obtain the dehydrated material after the dehydration is completed; the dehydration amount of the dehydration treatment is 5% of the total water content of the stock; the relative humidity of the cold and wet air in the cold and wet air convection method is 66%, The temperature was 7°C.

[0073] Step 3 Moisture balance

[0074] The dehydrated material is allowed to stand still to achieve water balance, and the standing time is 2 hours to obtain a balanced material.

[0075] Step 4 Quick Freezing

[0076] The balance material is subjected to non-adhesive independent quick-freezing to obtain quick-...

Embodiment 3

[0081] Step 1 Prepare raw materials

[0082] Using natural nine-ripe strawberries as raw materials, the fruits and vegetables are sorted by size, cleaned, dried, and unsuitable parts are removed to obtain raw materials.

[0083] Step 2 Preprocessing

[0084] Adopt cold and wet air convection method to carry out dehydration process to stock, obtain dehydrated material after dehydration is finished; The dehydration amount of dehydration treatment is 8% of the water content total amount of stock; The relative humidity of the cold and wet air in the cold and wet air convection method is 69%, The temperature was 9°C.

[0085] Step 3 Moisture balance

[0086] The dehydrated material was left standing to achieve water balance, and the standing time was 2.6 hours to obtain a balanced material.

[0087] Step 4 Quick Freezing

[0088] The balance material is subjected to non-adhesive independent quick-freezing to obtain quick-frozen fruits and vegetables; the non-adhesive independen...

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Abstract

The invention is suitable for the technical field of quick-freezing and fresh-keeping of fruits and vegetables, and provides a pure physical fresh-keeping method for quick-freezing and fresh-keeping of fruits and vegetables. The method comprises the following steps of: taking natural 90%-ripe fruits and vegetables as raw materials; dehydrating the raw materials by adopting a cold-wet air convection method; then performing standing to reach water balance; then carrying out adhesion-free independent quick freezing; and finally placing and storing the frozen fruits and vegetables in a freezing chamber at -18 DEG C or below. Therefore, the quick freezing process does not damage the cell structure, the nutritional ingredients, the structure, the original characteristics and the sensory characteristics of the thawed product are kept at the level of fresh fruits, no chemical additive is used, the discharge amount of waste residues and carbon dioxide is less, the freezing time is as long as three years, and the material supply can be provided for shortage seasons or time periods.

Description

technical field [0001] The invention relates to the technical field of quick-freezing and fresh-keeping of fruits and vegetables, in particular to a purely physical fresh-keeping method for quick-freezing and fresh-keeping of fruits and vegetables. Background technique [0002] Quick-freezing storage is generally considered to be one of the best ways to keep fruits and vegetables fresh, and pretreatment and quick-freezing processes are the main technologies that affect the quality of quick-frozen fruits and vegetables. [0003] At present, the commonly used pretreatment methods for quick-frozen fruits and vegetables include dipping methods, such as: salt dipping, sugar solution dipping, acid dipping, Vc dipping, etc. Due to the osmotic pressure generated by these methods, water will flow out from the inside of fruits and vegetables, destroying the structure of the cells themselves, thus Affects the original characteristics of fruits and vegetables after thawing. [0004] Qu...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/04A23B7/148
CPCA23B7/0205A23B7/04A23B7/148A23V2002/00A23V2300/10A23V2300/20A23V2250/124
Inventor 张莉王桂欣
Owner 山东凯欣绿色食品股份有限公司
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