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Heat shock and biological preservation combined preservation method

A biological antiseptic and fresh-keeping method technology, which is applied in the direction of anti-microbial preservation of food ingredients, preservation of fruits and vegetables, and heating preservation of fruits/vegetables. The effect of bad fruit rate, prolonging the preservation time and avoiding residue

Inactive Publication Date: 2020-10-16
吴璇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For ordinary consumers, it is impossible to find out how much chemical preservatives are left in the fruit, and they can only be forced to eat fruits containing these chemical preservatives, and eat such fruits for a long time, regardless of whether the concentration of preservatives used by pickers or merchants is compliant , chemical preservatives will be gradually enriched in the human body, the small ones will affect the health of the body, and the big ones will induce major diseases such as tumors and cancers, which pose a great threat to people's health and do not meet the current people's gradual pursuit of green life idea

Method used

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  • Heat shock and biological preservation combined preservation method
  • Heat shock and biological preservation combined preservation method
  • Heat shock and biological preservation combined preservation method

Examples

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Effect test

Embodiment 1

[0023] The purpose of this embodiment is to provide a fresh-keeping method combined with heat shock and biological preservation.

[0024] The heat-shock and biological antiseptic combination fresh-keeping method provided in this embodiment includes the following steps:

[0025] (1) Preparation: Use round-head scissors with sharp blades to avoid stabbing citrus, and cushion materials such as straw mats, straw or plastic film in the box for Xinyou citrus to avoid damage during early transportation;

[0026] (2) Picking: When picking Xinyou citrus, pick them in order from bottom to top and from outside to inside. Use round-head scissors to cut off the citrus from the fruit tree, keep about 3-4cm of the stalk, and then cut off the stalk and the fruit pedicle can;

[0027] (3) Spray treatment: the Xinyou citrus obtained in step (2) is placed in equipment with a rotating device and a spraying device, and the water pressure of the spraying device and the rotating speed of the rotati...

Embodiment 2

[0034] The purpose of this embodiment is to provide a fresh-keeping method combined with heat shock and biological preservation.

[0035] The heat-shock and biological antiseptic combination fresh-keeping method provided in this embodiment includes the following steps:

[0036] (1) Preparation: Use round-head scissors with sharp blades to avoid stabbing citrus, and cushion materials such as straw mats, straw or plastic film in the box for Xinyou citrus to avoid damage during early transportation;

[0037] (2) Picking: When picking Xinyou citrus, pick them in order from bottom to top and from outside to inside. Use round-head scissors to cut off the citrus from the fruit tree, keep about 3-4cm of the stalk, and then cut off the stalk and the fruit pedicle can;

[0038] (3) Spray treatment: the Xinyou citrus obtained in step (2) is placed in equipment with a rotating device and a spraying device, and the water pressure of the spraying device and the rotating speed of the rotati...

Embodiment 3

[0045] The purpose of this embodiment is to provide a fresh-keeping method combined with heat shock and biological preservation.

[0046]The heat-shock and biological antiseptic combination fresh-keeping method provided in this embodiment includes the following steps:

[0047] (1) Preparation: Use round-head scissors with sharp blades to avoid stabbing citrus, and cushion materials such as straw mats, straw or plastic film in the box for Xinyou citrus to avoid damage during early transportation;

[0048] (2) Picking: When picking Xinyou citrus, pick them in order from bottom to top and from outside to inside. Use round-head scissors to cut off the citrus from the fruit tree, keep about 3-4cm of the stalk, and then cut off the stalk and the fruit pedicle can;

[0049] (3) Spray treatment: the Xinyou citrus obtained in step (2) is placed in equipment with a rotating device and a spraying device, and the water pressure of the spraying device and the rotating speed of the rotatin...

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Abstract

The invention provides a heat shock and biological preservation combined preservation method, and relates to the technical field of fruit preservation. The heat shock and biological preservation combined preservation method comprises the following steps: spraying oranges with clear water, putting the oranges into high-temperature water of 52-53 DEG C for rotary heat shock treatment for 10-20s, then putting the oranges into a biological sterilizing agent of 22-25 DEG C for soaking, and finally taking out the oranges for airing and storing the oranges at 8-12 DEG C the heat shock and biologicalpreservation combined preservation method has the advantages that by combined use of heat shock and biological preservation, the preservation time of the oranges can be greatly prolonged, the bad fruit rate is reduced, residues caused by use of a chemical preservative are avoided, green fruits are really obtained, and meanwhile, the production cost is reduced.

Description

technical field [0001] The invention relates to the technical field of fruit fresh-keeping, in particular to a fresh-keeping method combined with heat shock and biological antiseptic. Background technique [0002] my country is a big producer of citrus, which can be planted in a wide range, from Sanya City in Hainan Province in the south to Shaanxi, Gansu and Henan in the north, Taiwan Province in the east, and the Yarlung Zangbo River Valley in Tibet in the west. Citrus is produced in 19 provinces including Taiwan, and it is one of the most widely planted economic crops. However, the annual economic loss due to rot and other reasons after the citrus is picked is also up to tens of billions, which greatly increases the planting cost of the majority of growers. The main factors affecting the preservation quality of citrus after picking are storage temperature, ambient humidity and fungi on the surface of fruit after picking. At present, citrus fruits are generally kept fres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/153A23B7/16A23L19/00
CPCA23B7/0053A23B7/153A23B7/16A23V2002/00A23L19/00A23V2250/21A23V2200/10
Inventor 吴璇
Owner 吴璇
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