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Pretreatment method of high-color-value and high-aroma vitis davidii raw material

A technology of thorn grapes and high color price, applied in food preservation, fruit and vegetable preservation, heating preservation of fruits/vegetables, etc., can solve the problems of nutrient loss, storage intolerance, bad flavor, etc., to reduce losses and improve fruit aroma. , the effect of prolonged storage

Pending Publication Date: 2021-06-18
湖南君旗酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the thorn grape fruit is perishable and not resistant to storage. During the storage process, due to the influence of microorganisms and endogenous enzymes, the loss of nutrients and the production of bad flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A pretreatment method for raw materials of high-color-value and high-aroma thorn grapes, comprising the following steps:

[0030] Step 1: Take fresh thorn grapes, put the cleaned thorn grapes in an atmospheric steam container, and steam for 20 minutes, so that the surface temperature of the original thorn grapes reaches 70°C;

[0031] Step 2: Put the steamed thorn grapes into the air shower mechanism, one side sends air, and the other side outputs air. The air supply port is equipped with a condensing unit to cool the incoming air, and the fan blows the cold air to the thorn grapes. The wind speed is 0.25~0.3m / s, the air temperature is 0.25~0.3℃, place the thorny grapes on the air duct in the middle, and let the cold wind blow through the upper and lower planes from the side to ensure that both sides are even, and cool to room temperature;

[0032] Step 3: Spray the enzyme mixture on the thorn grape fruit obtained in Step 2 and refrigerate to complete;

[0033] Describ...

Embodiment 2

[0036] A pretreatment method for raw materials of high-color-value and high-aroma thorn grapes, comprising the following steps:

[0037] Step 1: Take fresh thorn grapes, put the cleaned thorn grapes in an atmospheric steam container, and steam for 30 minutes, so that the surface temperature of the original thorn grapes reaches 80°C;

[0038] Step 2: Put the steamed thorn grapes into the air shower mechanism, one side sends air, and the other side outputs air. The air supply port is equipped with a condensing unit to cool the incoming air, and the fan blows the cold air to the thorn grapes. The wind speed is 5-7m / s, the air temperature is 30-35°C, place the thorny grapes on the air duct in the middle, and let the cold wind blow through the upper and lower planes from the side to ensure that both sides are even, and cool to room temperature;

[0039] Step 3: Spray the enzyme mixture on the thorn grape fruit obtained in Step 2 and refrigerate to complete;

[0040] Described enzy...

Embodiment 3

[0043] A pretreatment method for raw materials of high-color-value and high-aroma thorn grapes, comprising the following steps:

[0044] Step 1: Take fresh thorn grapes, place the cleaned thorn grapes in an atmospheric pressure steam container, and steam for 40 minutes, so that the surface temperature of the original thorn grapes reaches 90°C;

[0045] Step 2: Put the steamed thorn grapes into the air shower mechanism, one side sends air, and the other side outputs air. The air supply port is equipped with a condensing unit to cool the incoming air, and the fan blows the cold air to the thorn grapes. The wind speed is 1-3 m / s, the air temperature is 15-20°C, place the thorny grapes on the air duct in the middle, and let the cold wind blow through the upper and lower planes from the side to ensure that both sides are even, and cool to room temperature;

[0046] Step 3: Spray the enzyme mixture on the thorn grape fruit obtained in Step 2 and refrigerate to complete;

[0047] De...

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Abstract

The invention provides a pretreatment method of a high-color-value and high-aroma vitis davidii raw material, and relates to the technical field of agricultural product processing. The pretreatment method comprises the following steps that step 1, fresh vitis davidii is taken, cleaned, and steamed with steam; step 2, the steamed vitis davidii is rapidly cooled; and step 3, an enzyme mixed solution is sprayed on the vitis davidii fruits obtained in the step 2, and then the high-color-value and high-aroma vitis davidii raw material is obtained. The vitis davidii treated by the method can keep the unique characteristics of bright rose color and strong fruit fragrance of the vitis davidii fruits, and further effectively keeps active ingredients such as flavonoid compounds, resveratrol and vitamin C contained in the vitis davidii fruits.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a pretreatment method for high-color-value and high-aroma thorn grape raw materials. Background technique [0002] Thorn grape (Vitis davidii Foex), also known as Qianjin vine and mountain grape, is a kind of wild grape of the genus Vitis, woody vine, spherical fruit, purple-red (or purple-black) skin when ripe, and a radius of 0.6 to 1.1 cm. . The top of the seeds is round, and the seed extrusion is round, usually with 1 to 4 seeds. The fruit ripening period of thorn grapes is from July to October, and it is mostly produced in deep ditches and bushes in Shaanxi, Gansu, Zhejiang, Hunan, Hubei, Guangdong, Guangxi and other places. In recent years, the Hunan thorn grape industry has developed rapidly. By the end of 2020, the cultivated area has exceeded 150,000 mu, and the total output has exceeded 250,000 tons. It has become the most important fruit indus...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/04A23B7/155
CPCA23B7/0053A23B7/04A23B7/155A23V2002/00
Inventor 胡亚平杨哲黄颖沈洛夫李孟
Owner 湖南君旗酒业有限公司
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