Antibacterial method of vegetable and fruit processing

Abstract

The invention discloses an antibacterial method of vegetable and fruit processing. The antibacterial method comprises the following steps: (1) cleaning fresh-cut vegetables and fruits with a cleaningagent; (2) soaking the cleaned vegetables and fruits in a bacteriostatic preservative aqueous solution for 10-15 minutes, then taking out the vegetables and fruits, and draining off the vegetables andfruits; and (3) coating the drained vegetables and fruits with an antibacterial preservative film, and storing the vegetables and fruits at a temperature of 4-8 DEG C, wherein the cleaning agent includes the following components in percentage by mass: 60%-80% of alkyl glycoside, 3%-5% of a thickener, 0.05%-0.1% of a chelating agent, 0.05%-0.1% of an acidic pH regulator, 0.2%-0.5% of a stabilizer,0.3%-0.4% of a neutral pH cleaning aid agent and the balance of deionized water; and the bacteriostatic preservative includes the following components in percentage by mass: 0.5%-1% of a kojic acid,0.08%-0.5% of epsilon-polylysine, 0.1%-0.5% of sodium ascorbate, 0.05%-0.1% of L-cysteine and the balance of non-electrolytic slightly acidic hypochlorous acid water. The method is reasonable in design and good in application effect, and compared with a traditional fresh-keeping technology of fresh-cut vegetables and fruits, by using the method of the invention, fresh-keeping time of the vegetables and fruits is fully prolonged, and actual requirements are met.

Description

technical field [0001] The invention relates to the technical field of vegetable and fruit processing, in particular to a bacteriostasis method for vegetable and fruit processing. Background technique [0002] Fresh-cut fruits and vegetables are a kind of processing method of fruits and vegetables. It is to provide consumers with fresh fruits and vegetables after washing, trimming, peeling and cutting. Natural, nutritious, fast-paced life needs. However, compared with fresh fruits and vegetables, the epidermis and tissue structure of fresh-cut fruits and vegetables are damaged, so that the cells and tissues are in direct contact with the air, the respiration rate increases, and aging is accelerated; at the same time, this will also create favorable conditions for microbial contamination and reproduction , thus triggering a series of physiological changes in fruits and vegetables, such as aging, softening, browning, etc. Therefore, fresh-cut fruits and vegetables need to be...

AI Technical Summary

Problems solved by technology

[0004] The invention provides an antibacterial method for vegetable and fruit processing, which solves the problem that the preservation time of existing fresh-cut vegetables and fruits is not long enough

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