Antibacterial method of vegetable and fruit processing

A technology of mass ratio between fruits and vegetables, applied in chemical instruments and methods, protecting fruits/vegetables with a protective layer, and preserving fruits/vegetables by freezing/refrigerating, etc., can solve the problem of insufficient freshness preservation time, and extend the time Storage, enhance the effect of anti-oxidation

CN111264615APending Publication Date: 2020-06-12CHENGDU TIANXING PRINTING
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2020-06-12

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Abstract

The invention discloses an antibacterial method of vegetable and fruit processing. The antibacterial method comprises the following steps: (1) cleaning fresh-cut vegetables and fruits with a cleaningagent; (2) soaking the cleaned vegetables and fruits in a bacteriostatic preservative aqueous solution for 10-15 minutes, then taking out the vegetables and fruits, and draining off the vegetables andfruits; and (3) coating the drained vegetables and fruits with an antibacterial preservative film, and storing the vegetables and fruits at a temperature of 4-8 DEG C, wherein the cleaning agent includes the following components in percentage by mass: 60%-80% of alkyl glycoside, 3%-5% of a thickener, 0.05%-0.1% of a chelating agent, 0.05%-0.1% of an acidic pH regulator, 0.2%-0.5% of a stabilizer,0.3%-0.4% of a neutral pH cleaning aid agent and the balance of deionized water; and the bacteriostatic preservative includes the following components in percentage by mass: 0.5%-1% of a kojic acid,0.08%-0.5% of epsilon-polylysine, 0.1%-0.5% of sodium ascorbate, 0.05%-0.1% of L-cysteine and the balance of non-electrolytic slightly acidic hypochlorous acid water. The method is reasonable in design and good in application effect, and compared with a traditional fresh-keeping technology of fresh-cut vegetables and fruits, by using the method of the invention, fresh-keeping time of the vegetables and fruits is fully prolonged, and actual requirements are met.
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Description

technical field

[0001] The invention relates to the technical field of vegetable and fruit processing, in particular to a bacteriostasis method for vegetable and fruit processing. Background technique

[0002] Fresh-cut fruits and vegetables are a kind of processing method of fruits and vegetables. It is to provide consumers with fresh fruits and vegetables after washing, trimming, peeling and cutting. Natural, nutritious, fast-paced life needs. However, compared with fresh fruits and vegetables, the epidermis and tissue structure of fresh-cut fruits and vegetables are damaged, so that the cells and tissues are in direct contact with the air, the respiration rate increases, and aging is accelerated; at the same time, this will also create favorable conditions for microbial contamination and reproduction , thus triggering a series of physiological changes in fruits and vegetables, such as aging, softening, browning, etc. Therefore, fresh-cut fruits and vegetables need to be...

Examples

Embodiment

[0034] The invention provides a method for antibacterial processing of fruits and vegetables, which is to clean fresh-cut fruits and vegetables with a cleaning agent, and then soak the cleaned fruits and vegetables in an aqueous solution of antibacterial and fresh-keeping agent for 10 to 15 minutes (or put the antibacterial and Spray evenly on fresh-cut fruits and vegetables), then drain, and finally wrap the drained fruits and vegetables with antibacterial plastic wrap, and store them at a temperature of 4-8°C.

[0035] Cleaning agent among the present invention adopts alkyl glucoside, thickener, chelating agent, acidic pH adjusting agent, stabilizing agent, pH value to be neutral cleansing aid and deionized water to form, and this kind of cleansing agent is based on alkyl Glycoside is the main ingredient, and the whole formula system has the characteristics of non-toxic, non-irritating, strong degreasing ability and good bactericidal effect.

[0036] The antibacterial and fr...