Fresh litchi color protecting and preserving technology

A technology for lychee peeling and freshness, which is applied in the fields of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a coating protective layer, which can solve the problems of short time and achieve the effect of improving commercial value

Inactive Publication Date: 2006-10-18
许连科
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many fresh lychee fresh-keeping methods in the prior art, but the time is not long, and the problem of color protection and fresh-keeping of lychee peel cannot be fundamentally solved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: Pick several fresh lychees, wrap each lychee with plastic wrap and store at -18°C for 300 days, take it out and let it thaw at room temperature, raise the fresh lychees to room temperature, open the plastic wrap to reveal its color The fragrance, fragrance and taste are still intact.

Embodiment 2

[0017] Embodiment 2: get 5 kilograms of fresh lychees, be placed in and be filled with N 2 Place it in a sealed container at 2±2°C for 35±15 days, take it out and raise it to room temperature, the color, aroma and taste of the fresh-keeping lychee in the closed container are still intact.

Embodiment 3

[0018] Example 3: Take 3 kilograms of fresh lychees, immerse them in sterile water and freeze them into ice cubes, place them at -18°C for 400 days, take them out, thaw them in a container and raise them to normal temperature, take out fresh lychees from the water, their color, fragrance and taste are still intact as ever.

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PUM

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Abstract

The present invention is fresh litchi color protecting and preserving technology. Of the technological schemes, the first one is to isolate fresh litchi from air so as to avoid the invasion of oxygen and other harmful matter in the air on its spongy mass; the second one is to eliminate visible water so as to avoid water from entering its spongy mass and maintain the water balance inside the spongy mass; and the third one includes to eliminate water in 5-80 %, to maintain at certain humidity and temperature condition, and to regain water for restoring. The fresh litchi preserving method has low cost and high reliability.

Description

technical field [0001] The invention relates to a fresh-keeping technique for fresh lychees, in particular to a color-preserving and fresh-keeping technique for fresh lychee peels. Background technique [0002] Since ancient times, there has been a saying about the preservation of fresh lychees, "In fact, the color will change after one day away from the original branch, the fragrance will change after two days, the taste will change after three days, and the color, aroma and taste will all disappear after four or five days.". Therefore, the color protection of the fresh-keeping pericarp of fresh lychees is the most difficult to complete. The fresh lychee fresh-keeping method of prior art is a lot, but the time is not long, can not fundamentally solve the color protection and fresh-keeping problem of lychee pericarp. Contents of the invention [0003] The technical problem to be solved by the present invention is to propose a fresh lychee peel color protection and freshne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/144A23B7/153A23B7/16
Inventor 许连科
Owner 许连科
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