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Method for preserving fresh-cut pineapples

A pineapple and fresh-cut technology, applied in the directions of fruit and vegetable preservation, food preservation, food science, etc., can solve the problem of less application of slow-release plant essential oil solid preservatives, and achieve the effect of protecting active ingredients, simple operation and improving quality

Pending Publication Date: 2022-04-08
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation of preservatives and their application in the preservation of fresh-cut fruits and vegetables have always been the subject of close attention at home and abroad, but the preparation and application of slow-release plant essential oil solid preservatives are relatively rare

Method used

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  • Method for preserving fresh-cut pineapples
  • Method for preserving fresh-cut pineapples

Examples

Experimental program
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Effect test

preparation example Construction

[0025] (2) Preparation of mixed phase: mix soluble starch and silicon dioxide, then add tea tree essential oil and deionized water according to a certain proportion to mix;

[0026] (3) Preparation of solid antistaling agent: add the mixed phase into a granulator to extrude, granulate, and sieve after drying to obtain a solid antistaling agent; the plant essential oil solid antistaling agent is mainly obtained through the essential oil loaded on the wall material The components are released slowly, which can inhibit the growth of microorganisms and reduce water loss on fruits and vegetables. At the same time, it regulates the internal enzyme activity of fruits and vegetables, inhibits the respiration of fruits and vegetables, and reduces the consumption of nutritional quality.

[0027] (4) Fresh-keeping treatment: put the fresh-cut pineapple processed in step (1) in a PP fresh-keeping box, package the fresh-cut agent prepared in step (3) with a non-woven bag, and combine fresh...

Embodiment 1

[0038] The method for fresh-cut pineapple fresh-keeping of the present embodiment, its steps are as follows:

[0039] (1) Pretreatment: Peel, clean and cut the freshly picked pineapples;

[0040] (2) Preparation of mixed phase: mix soluble starch and silicon dioxide, then add tea tree essential oil and deionized water according to a certain proportion to mix;

[0041] (3) Preparation of solid antistaling agent: adding the mixed phase obtained in step (2) into a granulator to extrude, granulate, and sieve after drying to obtain a solid antistaling agent;

[0042] (4) Fresh-keeping treatment: put the fresh-cut pineapple processed in step (1) in a PP fresh-keeping box, package the fresh-cut agent prepared in step (3) with a non-woven bag, and combine fresh-cut fruits and vegetables with modified atmosphere packaging for fresh-keeping treatment , you can.

[0043] Wherein, the mass content of tea tree essential oil in the mixed phase is 6.25%.

[0044] In the fresh-keeping meth...

Embodiment 2

[0052] The method for fresh-cut pineapple fresh-keeping of the present embodiment, its steps are as follows:

[0053] (1) Pretreatment: Peel, clean and cut the freshly picked pineapples;

[0054] (2) Preparation of mixed phase: mix soluble starch and silicon dioxide, then add tea tree essential oil and deionized water according to a certain proportion to mix;

[0055] (3) Preparation of solid antistaling agent: adding the mixed phase obtained in step (2) into a granulator to extrude, granulate, and sieve after drying to obtain a solid antistaling agent;

[0056] (4) Fresh-keeping treatment: put the fresh-cut pineapple processed in step (1) in a PP fresh-keeping box, package the fresh-cut agent prepared in step (3) with a non-woven bag, and combine fresh-cut fruits and vegetables with modified atmosphere packaging for fresh-keeping treatment , you can.

[0057] Wherein, the mass content of tea tree essential oil in the mixed phase is 12.5%.

[0058] In the fresh-keeping meth...

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Abstract

The invention belongs to the field of food, and relates to a fresh-keeping method of fresh-cut pineapples, which comprises the following steps: (1) pretreatment: peeling, cleaning and cutting freshly picked pineapples; (2) preparing a mixed phase: slowly adding tea tree essential oil into the solid powder for curing, and adding a proper amount of water in the curing process to obtain the mixed phase; (3) adding the mixed phase into a granulator, extruding, granulating, drying, and sieving to obtain a solid preservative; and (4) putting the treated fresh-cut pineapples into a PP preservation box, packaging the prepared preservative with a non-woven fabric bag, and performing preservation treatment on the fresh-cut pineapples in combination with modified atmosphere packaging. The prepared plant essential oil solid preservative has the advantages of high essential oil embedding rate, uniform particles, good fluidity and slow release performance, and is suitable for long-term storage and transportation, the ingredients selected by the method are food-grade, the cost is low, the method is economical and environment-friendly, the production process is simple, and the problem that the quality of fresh-cut pineapples is quickly deteriorated can be effectively solved.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable storage and fresh-keeping, and in particular relates to a fresh-cut pineapple fresh-keeping method. Background technique [0002] Pineapple belongs to the genus Bromeliaceae and is the third largest tropical fruit in the world. It has a unique flavor and rich nutrition, and is loved by consumers. The whole pineapple fruit is relatively large and difficult to peel, which is not convenient for consumers to eat. Therefore, it is of great significance to solve the problems such as inconvenient eating and difficult storage of pineapple fruit. The application of fresh-cut technology not only makes pineapple convenient to eat, but also can maintain the original flavor and taste of pineapple to the greatest extent, and can also improve the economic value of pineapple, so it has broad market development prospects. However, due to peeling and cutting, the pineapple is mechanically damaged, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/148A23B7/157
Inventor 周磊刘伟田雨晴彭盛峰邹立强
Owner NANCHANG UNIV