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Preservation processing method of Actinidia chinensis Planch

A processing method and technology for kiwifruit, which are applied in the directions of food heat treatment, fruit and vegetable preservation, food ultrasonic treatment, etc., can solve the problems of poor preservation effect of kiwifruit and so on.

Inactive Publication Date: 2021-08-31
INST OF MICROBIOLOGY JIANGXI ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the technical defects of the prior art, and provides a kiwifruit fresh-keeping treatment method to solve the technical problem of poor kiwifruit fresh-keeping effect in the prior art

Method used

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  • Preservation processing method of Actinidia chinensis Planch
  • Preservation processing method of Actinidia chinensis Planch
  • Preservation processing method of Actinidia chinensis Planch

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of kiwifruit fresh-keeping treatment method, comprises the following steps:

[0028] 1) Irradiate the surface of kiwi fruit with a 240-280nm wavelength ultraviolet lamp, and the irradiation time for each position should not be shorter than 30 minutes;

[0029] 2) In a closed environment, with a sound intensity of 10-15W / cm 2 1. Under the condition of a frequency of 30-40kHz, the kiwi fruit after step 1) is subjected to ultrasonic treatment, the ultrasonic waveform is a continuous wave, every 1s is paused for 1s, and 250-300 cycles are repeated;

[0030] 3) Take the kiwi fruit after the ultrasonic treatment in step 2), and keep it at 55° C. with a humidity of 50% and a pressure of 1.1 atmospheres for 15 to 25 minutes, then raise the temperature to 62° C. and keep it for 3 minutes, and then return to normal temperature and pressure;

[0031] 4) Prepare BG11 culture medium, sterilize it and cool it down to 10 5 ~10 6 The inoculum amount of CFU / mL was inserted int...

Embodiment 2

[0052] A kind of kiwifruit fresh-keeping treatment method, comprises the following steps:

[0053] 1) Irradiate the surface of kiwi fruit with a 240-280nm wavelength ultraviolet lamp, and the irradiation time for each position should not be shorter than 30 minutes;

[0054] 2) In a closed environment, with a sound intensity of 10-15W / cm 2 1. Under the condition of a frequency of 30-40kHz, the kiwi fruit after step 1) is subjected to ultrasonic treatment, the ultrasonic waveform is a continuous wave, every 1s is paused for 1s, and 250-300 cycles are repeated;

[0055] 3) Take the kiwi fruit after the ultrasonic treatment in step 2), and keep it at 55° C. with a humidity of 50% and a pressure of 1.1 atmospheres for 15 to 25 minutes, then raise the temperature to 62° C. and keep it for 3 minutes, and then return to normal temperature and pressure;

[0056] 4) Prepare BG11 culture medium, sterilize it and cool it down to 10 5 ~10 6 The inoculum amount of CFU / mL was inserted int...

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Abstract

The invention provides a preservation processing method of Actinidia chinensis Planch. The technical scheme is characterized in that firstly, ultraviolet light is used for irradiating the surface of a fresh fruit, then, ultrasonic processing is carried out, wherein the ultraviolet light can eliminate most parts of surface microorganisms, and ultrasonic concussion is taken as a supplement and can perform a killing function for the microorganisms hidden in fine hairs and ditches; and on the basis, maintaining is carried out for certain time under a middle-temperature and low-pressure condition, and a sterilization effect is further guaranteed on a premise that the texture of pulp is not affected. The microorganisms near the peel of the Actinidia chinensis Planch fresh fruit processed by the above method are effectively killed. On an aspect of a preservative, by use of the preservation processing method disclosed by the invention, algae culture liquid and probiotics culture liquid are compounded and are synergetic to establish a coexisting relation and a flora advantage, and in addition, safety is fully guaranteed. After the Actinidia chinensis Planch is dipped by mixed fermentation broth, decay-causing microorganisms, including Phomopsis, Botryosphaeria dothidea and the like, can not be fully proliferated on the surface of the Actinidia chinensis Planch, in addition, the adhesion effect of the fermentation broth can alleviate water loss of a fruit product, and a preservation effect is good.

Description

technical field [0001] The invention relates to the technical field of fruit fresh-keeping and storage, and further relates to a fruit fresh-keeping treatment method, in particular to a kiwifruit fresh-keeping treatment method. Background technique [0002] Fresh kiwi fruit is high in Vc content, and also contains a variety of amino acids, vitamins and minerals. Because of its good flavor and rich nutrition, it is widely loved by consumers and has a large market demand. In recent years, the planting area has also been expanding. During the storage of kiwifruit, due to softening and mechanical damage, it is easy to cause fruit rot and mildew, which in turn affects the income of fruit farmers and the shelf life of kiwifruit, and restricts the development of kiwifruit industry. [0003] At present, the commonly used storage methods for kiwifruit include cold storage in controlled atmosphere warehouses and mechanical refrigeration after soaking the fruit in preservatives. Althou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/155A23B7/015A23L3/015A23B7/005A23B7/04A23B7/157A23B7/16
CPCA23B7/154A23B7/155A23B7/015A23L3/0155A23B7/005A23B7/04A23B7/157A23B7/16A23V2002/00A23V2400/123A23V2200/10A23V2300/48A23V2200/22A23V2250/616A23V2300/24A23V2250/1634Y02P60/85
Inventor 黄国昌熊大维金丹凤袁林黄筱萍郭建军
Owner INST OF MICROBIOLOGY JIANGXI ACADEMY OF SCI