Glass-state storage method for modifying quick-frozen conditioning fruit-vegetable quality

A vitrification, fruit and vegetable technology, applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, etc., can solve the problems such as the product quality cannot be maintained to the greatest extent, the glass transition temperature of food materials is low, and the vitrified storage of conditioned fruits and vegetables has not been seen. , achieve the effect of overcoming low temperature fracture, preventing the formation of large ice crystals, and improving commercial value

Inactive Publication Date: 2005-10-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high moisture content of fresh food, on the one hand, the glass transition temperature of food materials is very low, which is usually difficult to achieve; on the other hand, due to the presence of a large amount of water, it is difficult to achieve complete or complete freezing Most of the vitrification, so the product quality can not get the maximum maintenance
But there is no detailed report on the vitrification storage of conditioning fruits and vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: The glass transition temperature (Tg') of sweet potato fresh sample is measured by DSC-7 instrument, the glass transition temperature (Tg') of sweet potato fresh sample is -30.577 ℃.

[0020] The technological process of quick-frozen conditioning sweet potato chips: 1kg of fresh sweet potatoes is selected, cleaned, sliced ​​(about 4mm), blanched (100°C, 15s), cooled in cold water, and then vacuum osmotic dehydration (vacuum degree 0.08-0.1Mpa, osmotic time 30min, the temperature is room temperature, the permeate is NOVATION 2600 15%w / w), and the liquid carbon dioxide (-78.9°C) is used for rapid deep cooling (cooling rate is 10°C / min~20°C / min, and the end temperature is -50°C ), packaging, and vitrification storage (storage temperature is about -40°C below the glass transition temperature).

[0021]The frozen sweet potato chips after this treatment have been best maintained in color, appearance and nutritional content. Compared with the control sample, th...

Embodiment 2

[0022] Embodiment 2: Vitrification storage of quick-frozen conditioning kiwi fruit pieces

[0023] The glass transition temperature (Tg') of kiwifruit fresh samples was measured by DSC-7, and the results showed that the glass transition temperature of kiwifruit fresh samples was -36.248℃.

[0024] The technological process of quick-freezing and conditioning kiwifruit blocks: fresh kiwifruits are selected, cut into pieces, blanched (100°C, 15s), cooled in cold water, and then subjected to vacuum osmosis dehydration (vacuum degree is 0.08-0.1Mpa, osmosis time is 30min, and the temperature is room temperature , the permeate is maltose (50% w / w), rapid deep cooling with liquid nitrogen (-195.8°C) (cooling rate is 10°C / min~20°C / min, end point temperature is -60°C), packaged, vitrified Storage (storage temperature is about -40°C below the glass transition temperature).

[0025] The frozen kiwi fruit pieces after this treatment have been well maintained in color, appearance and nutr...

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PUM

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Abstract

The present invention relates to a vetrification storage method for raising quality of fast-frozen fruit and vegetable. Said method mainly includes the following steps: (1) selecting vegetable and fruit raw material, washing, peeling (coring) and slicing/block cutting; (2) scalding (100 deg.C, 15 sec.) and cooling; (3) conditioning (vacuum osmosis treatment); (4) measuring glass-transition temperature of said raw material; (5) making the conditioned raw material undergo the processes of liquid nitrogen or liquid state CO2 quick dip freezing treatment so as to make the temperature of said raw material be quckly reduced to the required temperature, then packaging; and (6). cold-storing the frozen raw material in freezer chest (temperature can be regulated below the glass transition temperature of said raw material.

Description

technical field [0001] A vitrified storage method for improving the quality of quick-frozen conditioned fruits and vegetables, the invention belongs to the technical field of fresh-keeping and storage of fruits and vegetables, and relates to the frozen storage of fruits and vegetables. Background technique [0002] Freezing storage (frozen storage) technology refers to the use of slow freezing or quick freezing to reduce the temperature of the material to the specified temperature, and then store it at -18°C or -28°C. Food materials stored in the freezer can prolong the shelf life of the product due to its low temperature. Just for this reason, frozen storage is widely used in food processing, and the frozen food industry has also obtained rapid development, and there are more and more patents on food refrigeration, such as the fresh-keeping method of fresh motherwort invented by Mao Youchang and others (patent application number 03118829. X) utilize the method for cold sto...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 张慜李淑媛
Owner JIANGNAN UNIV
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