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Production method of instant fruits

A production method and fruit technology, which are applied to the preservation of fruits and vegetables, the protection of fruits/vegetables with a protective layer, and the preservation of fruits/vegetables by freezing/refrigeration, etc. Retention rate, fermentation-promoting effect, permeation-promoting effect

Pending Publication Date: 2020-05-12
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method has a long ripening period, which is not conducive to nutrient retention.

Method used

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  • Production method of instant fruits
  • Production method of instant fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1 A kind of production method of instant kiwi fruit

[0038] Including the following steps:

[0039] 1) Picking, picking "Guichang" kiwifruit with an SSC of 6.5-7.5%;

[0040] 2) Sorting, picking out other fruits;

[0041]3) Ultrasonic-assisted chilling injury: Spray loquat / rose compound emulsion with a mass fraction of 0.07% into the chilling environment with an ultrasonic humidifier during the chilling injury process at -2.5°C, and use ultrasonic waves with a frequency of 40 kHz to treat the chilling injury during the cooling injury treatment process. The fruit is processed for 5 minutes; the initial frequency of the ultrasonic humidifier is 25kHz, and the terminal frequency is 120kHz. Its work is to work at the initial frequency for 10s, then increase to the terminal frequency within 30s, and then continue to work at the terminal frequency; The processing time is 5 minutes after the product temperature reaches -2.5°C;

[0042] 4) Return to temperature: ...

Embodiment 2

[0056] Embodiment 2 A kind of production method of instant apple

[0057] Including the following steps:

[0058] 1) Picking; Picking SSC in 11-13% "Gala" apples, the hardness is 5.7-7.0kg / cm 2 ;

[0059] 2) Sorting, picking out other fruits;

[0060] 3) Ultrasonic assisted chilling injury: Spray 0.1% loquat / rose compound emulsion into the chilling environment with an ultrasonic humidifier during the chilling injury process at -2°C, and use ultrasonic waves with a frequency of 43 kHz to treat the chilling injury Fruits are processed; the initial frequency of the ultrasonic humidifier is 30kHz, and the terminal frequency is 120kHz. Its work is to work at the initial frequency for 20s, then increase to the terminal frequency within 35s, and then continue to work at the terminal frequency; The time is to keep the temperature for 5 minutes after the product temperature reaches -2°C;

[0061] 4) Return to temperature: heat up to 25°C at a rate of 0.5°C / min;

[0062] 5) Ultraso...

Embodiment 3

[0076] Embodiment 3 A kind of production method of instant banana

[0077] Including the following steps:

[0078] 1) Picking; Picking SSC in 1.0-2.0% green fruit banana apple, the hardness is 6.5-8.5kg / cm 2 ;

[0079] 2) Sorting, picking out other fruits;

[0080]3) Ultrasonic-assisted chilling injury: Spray 0.1% loquat / rose compound emulsion into the chilling environment with an ultrasonic humidifier during the chilling injury process at 8°C, and use ultrasonic waves with a frequency of 43 kHz to treat the fruit during the chilling injury treatment process. process; the initial frequency of the ultrasonic humidifier is 30kHz, and the terminal frequency is 130kHz, and its work is to work at the initial frequency for 20s, then increase to the terminal frequency within 35s, and then continue to work at the terminal frequency; The time is to keep warm for 5 minutes after the product temperature reaches 8°C;

[0081] 4) Return to temperature: heat up to 15°C at a rate of 0.3°...

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Abstract

The invention relates to the technical field of fruit ripening and fresh-keeping after ripening, in particular to a production method of instant fruits. The method comprises the steps as follows: picking, sorting, ultrasonic assisted chilling injury treatment, rewarming, ultrasonic assisted chilling injury treatment, preservative treatment, rewarming, decompression and mixed gas treatment; and theultrasonic assisted chilling injury treatment is to spray a loquat / rose compound emulsion with a mass fraction of 0.07%-0.1% into a refrigeration environment by use of an ultrasonic humidifier duringthe refrigeration process, and the fruits are treated with ultrasonic waves at a frequency of 40-50 kHz in the process of chilling injury treatment. Kiwi fruits, passion fruits, pitaya, apples and bananas treated by the method can be eaten instantly and are not required to be placed naturally for a long time for ripening, the storage, transportation and shelf life of the instant fruits can be further prolonged, and at the same time, the quality of the fruits is maximally maintained.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a production method of instant fruits. Background technique [0002] Kiwi, passion fruit, dragon fruit, apples, bananas and other fruits all need to be ripe before they can be eaten. Consumers want to eat it immediately after purchase, but practitioners in the storage and sales links hope that the fruit will have a longer storage and shelf life during storage and shelf life. This contradiction has greatly affected the sales of these fruits and consumers' desire to buy. [0003] Practice has proved that although kiwi fruit, passion fruit, dragon fruit, apple, banana and other fruits ripened by ethylene can quickly reach the ripeness and edible level, the storage, transportation and shelf life are extremely short. [0004] Patent CN201710511375.8 discloses a post-harvest ripening method for kiwi fruit. After the kiwi fruit is harvested and packaged, the ripening is car...

Claims

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Application Information

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IPC IPC(8): A23B7/144A23B7/154A23B7/16A23B7/04
CPCA23B7/144A23B7/154A23B7/16A23B7/04A23V2002/00A23V2250/21
Inventor 王瑞曹森吉宁李江阔严涵马超张鹏吴文能雷霁卿巴良杰
Owner GUIYANG UNIV
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