Method for treating fruits and vegetables by adopting static magnetic field and application of method
A static magnetic field and magnetization treatment technology, applied in food science and other directions, can solve the problem of insignificant effect on tomato maturity, achieve the effect of easy operation, good application prospect, and increase or decrease the ratio of sugar to acid.
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[0033] Example 1
[0034] The static magnetic field is excited by a 10cm×10cm×10 cm neodymium iron boron permanent magnet manufactured by Hangzhou Permanent Magnet Group (www.china-hpmg.com). The surface of the static magnetic field is in an average steady state. The magnetization intensity of the static magnetic field is 600mT and the humidity is 40-60%, the temperature is 18℃.
[0035] A method of using static magnetic field to treat fruits and vegetables, specifically: select mature fruits with appropriate size, well-proportioned shape, bright color, and moderate hardness, and rinse them with an aqueous solution of 20% detergent (white cat) before the experiment The fruit is rinsed for 3 to 5 minutes with sterile water for 3 to 4 times, then put in a juicer (Philips blender HR2101) to squeeze the juice, and then filtered through 6 layers of gauze twice, shake evenly and place in plastic culture In the dish, place the plastic petri dish on the N pole of the 600mT magnet for magn...
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[0037] Example 2
[0038] A method for treating fruits and vegetables with a static magnetic field is specifically as follows: the tomato juice prepared in Example 1 is treated with a high temperature of 80°C for 5 minutes to inactivate the enzyme, and then the same method as in Example 1 is used for magnetic treatment (Figure 3A), take samples every half an hour to determine the relevant parameters, and the processing results are as detailed as image 3 B. image 3 C and image 3 As shown in D, where M represents the magnetic treatment group, it can be found that the change in sugar content is still very small (6.8%~6.9%) ( image 3 B), there is no significant difference in acidity between the magnetic treatment group and the control group ( image 3 C). Therefore, there is no significant difference in sugar-acid ratio between the magnetic treatment group and the control group ( image 3 D), indicating that the magnetic field affects the change in the sugar-acid ratio of tomato j...
Example Embodiment
[0039] Example 3
[0040] A method for processing fruits and vegetables with a static magnetic field is specifically as follows: select well-proportioned cherry tomato fruits, first rinse the fruits with an aqueous solution containing 20% detergent (white cat brand) by volume for 3 to 5 minutes, and then use The bacteria water was rinsed for 3 to 4 times for use, and then evenly cut in half, and then magnetically treated in the same way as in Example 1 ( Figure 4 A). After magnetic treatment for 1h or 1.5h, the relevant parameters are measured. During the measurement, the processed samples are squeezed into a homogenate with a juicer, filtered twice with 6 layers of gauze and shaken evenly for testing. The processing results are as follows Figure 4 B. Figure 4 C. Figure 4 D. Figure 4 E. Figure 4 F and Figure 4 As shown in G, where M represents the magnetic treatment group, the results show that the soluble solid content in the tomato fruit of the magnetic treatment for 1 h...
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