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Juicy peach physical storage method

A peach and physical technology, which is applied in food science, preservation of fruits and vegetables, and protection of fruits/vegetables with coating protection layer, etc., can solve the problems of poor preservation effect of peach fruits and affect the taste and flavor of fruits, and improve antiseptic preservation Effect, good disinfection and sterilization effect, effect of improving appearance

Pending Publication Date: 2021-01-05
长沙沃霖农副产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the above-mentioned related art, there is a defect that the fresh-keeping effect of the juicy peach fruit is poor during storage, and affects the mouthfeel flavor of the fruit.

Method used

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Examples

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Effect test

preparation example

[0038] In the following preparation examples, examples and comparative examples:

[0039] Modified tapioca starch was purchased from Hebei Kelongduo Biotechnology Co., Ltd.;

[0040] Gluten powder was purchased from Qingdao Huazhiyuan Food Additive Co., Ltd.;

[0041] Whey protein was purchased from Xi'an Baichuan Biotechnology Co., Ltd.;

[0042] Tea polyphenols were purchased from Jiangsu Caiwei Biotechnology Co., Ltd.;

[0043] Transglutaminase was purchased from Jiangsu Yiming Biotechnology Co., Ltd.

[0044] Preparation example

preparation example 1

[0046] The preparation method of preservation liquid comprises the following steps:

[0047] (1) Mix 30g denatured tapioca starch, 60g gluten powder, 50g whey protein, 60g epoxidized soybean oil, 30g calcium lactate, 20g genipin, 1.0g transglutaminase, 70g glycerol and 5g tea polyphenols to obtain Edible film-forming preservatives;

[0048] (2) Mix the edible film-forming antistaling agent obtained in step (1) with 6.52 kg of water, heat up to 50° C. and stir for 20 minutes, then vacuum degas for 5 minutes, and stand for 20 minutes to remove air bubbles to obtain a preservative solution.

preparation example 2

[0050] The preparation method of preservation liquid comprises the following steps:

[0051] (1) Mix 40g denatured tapioca starch, 50g gluten powder, 65g whey protein, 50g epoxidized soybean oil, 20g calcium lactate, 30g genipin, 1.5g transglutaminase, 60g sorbitol and 8g tea polyphenol Obtain an edible film-forming preservative;

[0052] (2) The edible film-forming preservative obtained in step (1) was mixed with 8.11 kg of water, heated to 53°C and stirred for 22 minutes, then vacuum degassed for 5 minutes, and left to stand for 25 minutes to remove air bubbles to obtain a preservative solution.

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Abstract

The invention relates to the technical field of fruit and vegetable storage, and particularly discloses a juicy peach physical storage method. The storage method comprises the following steps of S1, performing fruit selection and heat dissipation on picked mature juicy peaches at the temperature of 20-25 DEG C; S2, carrying out ozone sterilization treatment on the juicy peaches screened in the step S1; S3, mixing an edible film forming preservative with water to obtain a preservative solution, soaking the juicy peaches subjected to sterilization treatment in the preservative solution for 30-60seconds, draining the juicy peaches with cold air, and forming a film, wherein the weight ratio of the edible film forming preservative to the juicy peaches is (0.3-0.4): 1, and the weight ratio of the edible film forming preservative to the water is 1: (20-30); and S4, storing the juicy peaches obtained in the step S3 in an air-conditioned cold store at the temperature of 8-10 DEG C for 48-72 hours, and adjusting the temperature of the air-conditioned cold store to 3-5 DEG C for cold storage. The juicy peach physical storage method has the advantages that the fresh-keeping effect of the juicy peaches is improved, and the juicy peaches keep relatively good taste and nutritional value.

Description

technical field [0001] The application relates to the technical field of fresh-keeping and storage of fruits and vegetables, more specifically, it relates to a physical storage method of juicy peaches. Background technique [0002] Peach fruit has an attractive aroma, delicious meat and rich nutrition, and is favored by consumers. However, the fresh peaches in our country mature in high temperature and rainy seasons, and are easy to soften and rot after picking. The freshness period is short and they are not resistant to storage. Therefore, how to control fruit softening and improve the fresh-keeping effect of peach fruit has become an urgent problem to be solved. [0003] At present, the existing Chinese patent with reference notification number CN101427704B discloses a method for storing peaches, which includes (1) gently picking ripe peaches with paper bags; (2) picking fruits in 20 Pre-cooling at ℃ for 3-5 hours, and at the same time select fruits with uniform size, no...

Claims

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Application Information

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IPC IPC(8): A23B7/148A23B7/16
CPCA23B7/148A23B7/16
Inventor 彭青松陈松应董科彤
Owner 长沙沃霖农副产品开发有限公司
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