Clausena lansium preservation method and system
By combining superionized water disinfection and ice-water mixture treatment with an intelligent temperature control system, the problems of short shelf life and freezing damage of wampee fruit have been solved, realizing an efficient and safe fruit preservation method that is suitable for large-scale production and remote monitoring.
Patent Information
- Application Number
- CN202511429719.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-09
- Publication Date
- 2025-11-28
AI Technical Summary
Existing technologies are insufficient to effectively extend the shelf life of wampee fruit while maintaining its post-harvest freshness and commercial value, especially since its shelf life at room temperature is extremely short, and traditional freezing processes cause severe damage to the fruit's cell structure.
The process employs superionized water disinfection combined with ice-water mixtures with specific parameters and fruit quality stabilizers. It also incorporates an intelligent temperature control system for fruit pretreatment and sealed freezing, including pruning, superionized water disinfection, ice-water mixture preparation, segmented freezing, and thawing. Visual inspection and closed-loop control modules ensure processing precision.
It significantly extends the shelf life of wampee fruit to over 100 days, reduces the rate of fruit cracking after thawing, maintains the fruit's nutrients and flavor compounds, improves production efficiency and quality stability, and is suitable for large-scale production and remote monitoring.
Smart Images
Figure CN121014729A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of fruit preservation, in particular to a method and system for preserving yellow skin. BACKGROUND
[0002] Yellow skin is a characteristic tropical and subtropical fruit in southern China. Its fruit is rich in nutrients and has a unique flavor, and is deeply loved by consumers. However, postharvest respiration of yellow skin is vigorous, the fruit skin is thin and easily damaged, and it is prone to water loss, browning and microbial infection. At room temperature, the shelf life is very short, only 3-5 days, which seriously restricts its storage, long-distance transportation and commercial large-scale development.
[0003] Currently, the preservation technology research for yellow skin mainly focuses on chemical preservative soaking, low-temperature cold storage, modified atmosphere packaging and other traditional methods. These methods can prolong the preservation period to some extent, but have obvious limitations: chemical preservatives can cause residues, food safety concerns, and may affect fruit flavor; conventional low-temperature cold storage such as 0-4℃ can slow down metabolism, but the preservation period is limited and cannot fundamentally solve the problem of long-term storage; direct freezing can significantly extend the storage time, but the large ice crystals formed by traditional freezing process can seriously pierce the fruit cell structure, resulting in severe juice loss, soft and collapsed fruit, high fruit cracking rate, often more than 50%, dry and shriveled appearance, significant deterioration of flavor and nutritional value, and rapid decline in eating quality, which cannot meet market demand.
[0004] Therefore, there is an urgent need in the art to seek a green, safe and efficient new preservation method that can significantly prolong the preservation period of yellow skin while maximizing the preservation of its postharvest fresh food quality and commodity value. This method needs to effectively solve the three core problems of microbial spoilage, physiological decline and freezing damage to achieve breakthroughs in the industrialization of yellow skin. SUMMARY
[0005] To solve the above problems, the present application realizes the intelligent temperature control, adaptive protection and high-availability operation of the high-speed data transmission connection system for the preservation method and system of yellow skin.
[0006] The technical solution adopted by the present application is: a preservation method for yellow skin, comprising the following steps:
[0007] Step S1, raw material pretreatment: pruning the picked yellow skin fresh fruit, retaining the fruit branch length of 2-5mm, and then disinfecting the fresh fruit with super ion water for 10-60 seconds;
[0008] Step S2, fresh-keeping ice water preparation: mix ice and water, control the water temperature between 1-10℃, and add fruit quality stabilizer to the mixture, the fruit quality stabilizer is one or more of sucrose, glucose, fructose, sodium alginate, citric acid, malic acid, and the total mass concentration is 1-8%;
[0009] Step S3, fresh fruit preservation treatment: immerse the fresh fruit of Huangpi treated in step S1 into the fresh-keeping ice water prepared in step S2, and perform sealed freezing treatment, the freezing temperature is -5℃ to -15℃, and the freezing time is 2-24 hours;
[0010] Step S4, fresh fruit consumption treatment: place the frozen fresh fruit of Huangpi in running water for 2-5 minutes to thaw, and then consume after draining the water.
[0011] Further improvement of the above scheme is that the length of the fruit branch reserved in the pruning treatment in step S1 is 3-4mm.
[0012] Further improvement of the above scheme is that the fruit quality stabilizer in step S2 is a mixture of sucrose and sodium alginate, and the mass ratio is 1:1 to 3:1.
[0013] Further improvement of the above scheme is that in step S2, the ice-to-water mass ratio of the ice water mixture is 1:1 to 1:3.
[0014] Further improvement of the above scheme is that the sealed freezing treatment in step S3 is performed in an inert gas atmosphere, and the inert gas is nitrogen or argon.
[0015] Further improvement of the above scheme is that the freezing treatment in step S3 adopts a segmented freezing mode, including pre-cooling at -5℃ to -8℃ for 1-2 hours, and then deep cooling at -12℃ to -15℃ for 1-22 hours.
[0016] Further improvement of the above scheme is that in step S4, the temperature of the running water in the thawing treatment is 15-25℃.
[0017] Further improvement of the above scheme is that step S2 further includes adding an antioxidant, and the antioxidant is vitamin C or phytic acid, and the addition amount is 0.01-0.1%.
[0018] Further improvement of the above scheme is that in step S3, the sealed container is a high-barrier composite material packaging bag, and the oxygen transmission rate is less than 5cm 3 / m 2 ·day.
[0019] Further improvement of the above scheme is that in step S1, the voltage of the ultrasonic water sterilization treatment is 5-15kV, and the current is 0.1-0.5A.
[0020] An intelligent control system for performing a fresh-keeping method of yellow skin, comprising:
[0021] A central control unit configured to store and execute a process program of the fresh-keeping method and serve as a calculation and control core of the system;
[0022] A visual detection module in communication connection with the central control unit and configured to collect images of yellow skin fresh fruits and identify whether the fruit branch length is within a preset range of 2-5 mm;
[0023] A disinfection control module in communication connection with the central control unit and configured to control the start and stop of an ultrasonic water disinfection device to ensure that the disinfection time is accurately between 10-60 seconds;
[0024] A liquid preparation control module in communication connection with the central control unit, comprising a temperature sensor, a concentration sensor and an execution mechanism; the temperature sensor is used to monitor the temperature of the ice-water mixture, the concentration sensor is used to monitor the concentration of the fruit quality stabilizer, and the execution mechanism is configured to receive instructions from the central control unit to accurately control the ice-water temperature at 1-10℃ and the stabilizer concentration at 1-8% by adding ice, water or stabilizer;
[0025] A freezing control module in communication connection with the central control unit and configured to control the operation of a freezing device to make the ambient temperature change between -5℃ and -15℃ according to a preset freezing curve and accurately control the freezing time to be 2-24 hours.
[0026] Further improvement of the above scheme is that the execution mechanism in the liquid preparation control module comprises a proportional valve and a stirrer; the central control unit is configured to receive real-time data of the temperature sensor and the concentration sensor, compare with preset target values, and dynamically adjust the opening degree of the proportional valve and the rotating speed of the stirrer through a closed-loop control algorithm to keep the ice-water temperature and the stabilizer concentration stable.
[0027] Further improvement of the above scheme is that the central control unit is further integrated with a network communication module, which can upload system data to a cloud server or send to a user mobile terminal, and receive remote control instructions from the cloud server or the user mobile terminal to realize remote monitoring and start-stop of the fresh-keeping process.
[0028] The present application has the following advantages:
[0029] Compared with the existing preservation methods of Xanthoceras sorbifolia Bunge, the present application optimizes the pruning process to retain the fruit branches and combines the disinfection of super-ionized water with specific parameters, which removes the surface microorganisms while minimizing the picking damage, thereby laying a solid foundation for subsequent cryopreservation. After the treatment, the fresh Xanthoceras sorbifolia Bunge can be stored for more than 100 days under the subsequent sealed freezing conditions at-5℃ to-15℃, which greatly expands the product's sales radius and shelf life. The key lies in the compound fruit quality stabilizer configured in step S2. This pretreatment step can form a protective microenvironment outside the fruit cells, slow down the ice crystal formation speed, and thus significantly reduce the mechanical damage to the cell structure during the subsequent freezing and thawing processes. Finally, the fruit cracking rate after thawing is reduced to less than 15%, while the original nutritional ingredients, flavor substances and appearance integrity of the fruit are better preserved. The methods of super-ionized water disinfection, ice water precooling and stabilizer treatment used in the present application are easy to realize standardization and automatic control in large-scale production. The thawing and eating steps are simple and quick, which can well meet the dual demands of consumers for convenience and quality, and provide reliable technical support for the modernization of Xanthoceras sorbifolia Bunge logistics and commercial development.
[0030] The intelligent control system for performing the Xanthoceras sorbifolia Bunge preservation method greatly improves the accuracy and consistency of the Xanthoceras sorbifolia Bunge preservation process. The visual detection module automatically identifies and ensures that the fruit branch length is strictly within the range of 2-5 mm, thereby eliminating the quality fluctuations caused by manual pruning differences from the source. The disinfection control module and the liquid preparation control module monitor and feedback in real time through sensors, control the errors of disinfection time, ice water temperature and stabilizer concentration within a very low range, and ensure that the processing conditions of each batch of fresh fruit strictly meet the process requirements, thereby significantly improving the quality stability and commodity rate of the finished product. The central control unit coordinates the work of each module, can automatically complete the whole process operation from raw material identification, disinfection, liquid preparation to freezing according to the preset program, avoids human operation errors, and significantly improves the production efficiency. At the same time, the system can record and store the process parameters of each link in real time, which provides complete data support for quality tracing and process optimization, and greatly facilitates production management. The modular design of the system makes it not only integrated into a continuous production line, but also run as an independent unit, which is flexible and adaptable to different production scales. Through the network communication function, remote monitoring and fault diagnosis can also be realized, which provides core equipment support for building an intelligent food processing plant and realizing a "unmanned" workshop in the future, and has a broad application prospect. BRIEF DESCRIPTION OF DRAWINGS
[0031] Figure 1 The figure is a flowchart of the Xanthoceras sorbifolia Bunge preservation method of the present application;
[0032] Figure 2 The figure is a connection diagram of the intelligent control system of the present application;
[0033] Figure 3Connection diagram of another embodiment of the intelligent control system of the present application. DETAILED DESCRIPTION
[0034] For the purpose of promoting the understanding of the present application, the present application will be described in further detail below with reference to the attached drawings. The preferred embodiments of the present application are shown in the drawings. However, the present application can be realized in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and fully convey the scope of the present application to those skilled in the art.
[0035] It should be noted that when an element is referred to as being "on" another element, it can be directly on the other element or intervening elements can also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements can also be present.
[0036] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description of the application herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.
[0037] As Figure 1 shown, in one embodiment of the present application, a method for preserving Chinese wax tree bark is provided, which comprises the following steps:
[0038] Step S1, raw material pretreatment: the picked fresh Huangpi fruits are pruned, with the fruit branch length being 2-5 mm, and then the fresh fruits are disinfected with super-ionized water for 10-60 seconds; Step S2, preservation ice water preparation: ice and water are mixed, with the water temperature being controlled at 1-10℃, and a fruit quality stabilizer is added, which is one or more of sucrose, glucose, fructose, sodium alginate, citric acid and malic acid, with the total mass concentration being 1-8%; Step S3, fresh fruit preservation treatment: the fresh Huangpi fruits treated in step S1 are immersed in the preservation ice water prepared in step S2, and sealed and frozen, with the freezing temperature being-5℃ to-15℃ and the freezing time being 2-24 hours; Step S4, fresh fruit eating treatment: the frozen fresh Huangpi fruits are thawed in running water for 2-5 minutes, and then can be eaten after draining the water. In this embodiment, the pruning process is optimized to retain the fruit branches, and the super-ionized water disinfection with specific parameters is combined, so that the surface microorganisms are removed while the picking damage is minimized, laying a solid foundation for subsequent deep cold preservation. After the treatment, the fresh Huangpi fruits can be preserved for more than 100 days under the subsequent sealed freezing condition of-5℃ to-15℃, which greatly expands the product sales radius and shelf life. The key lies in the compound fruit quality stabilizer prepared in step S2. This pretreatment step can form a protective microenvironment outside the fruit cells, slow down the ice crystal formation speed, and thus significantly reduce the mechanical damage to the cell structure in the subsequent freezing and thawing process. Finally, the crack rate of the thawed fruits is reduced to less than 15%, and the original nutritional ingredients, flavor substances and appearance integrity of the fruits are better preserved. The super-ionized water disinfection, ice water precooling and stabilizer treatment adopted are easy to realize standardized and automated control in large-scale production. The thawing and eating step is simple and quick, which can well meet the dual needs of consumers for convenience and quality, and provides reliable technical support for the modernization of Huangpi fruit logistics and commercialization development.
[0039] In the pruning treatment in step S1, the fruit branch length retained is 3-4 mm. In this embodiment, it can not only ensure that there is enough fruit branch structure to effectively support the fruit body in the subsequent freezing process, so as to significantly reduce the fruit meat tearing or juice leakage caused by too short fruit branches (<3 mm), thereby reducing the spoilage rate by about 15%; but also prevent the adjacent fruits from being injured in packaging and transportation due to too long fruit branches (>4 mm), so that the product damage rate is reduced by about 15%.
[0040] The fruit quality stabilizer in step S2 is a mixture of sucrose and sodium alginate, with a mass ratio of 1:1 to 3:1. In this embodiment, sucrose as a small molecule sugar can effectively reduce the freezing point and inhibit the growth of ice crystals, reducing cell mechanical damage; while sodium alginate as a high molecular polysaccharide can form a dense protective film on the surface of the fruit, blocking oxygen and reducing water evaporation. The two are compounded in the above ratio range, especially 2:1, to form a stable composite gel system, which has a much better preservation effect than either component alone or a mixture with an out-of-proportion ratio, so that after the yellow-skinned fruit is frozen at -18℃ for 90 days and then thawed, the juice loss rate is reduced to less than 5%, the retention rate of vitamin C is more than 85%, and the fruit shape fullness and flavor taste are greatly improved.
[0041] In step S2, the ice-water mass ratio of the ice-water mixture is 1:1 to 1:3. In this embodiment, when the ice-water ratio is 1:1, the system can quickly establish and maintain a stable ice-water coexistence environment at 0℃, ensuring that the yellow-skinned fruit is quickly and uniformly pre-cooled, effectively inhibiting the initial quality deterioration caused by post-harvest respiration heat; and when the ice-water ratio is not more than 1:3, there is enough ice crystal to continue melting to balance the environmental heat load, so that the pre-cooling tank temperature fluctuation range is controlled within ±0.5℃, avoiding repeated freeze-thaw damage to the cell structure caused by temperature fluctuations.
[0042] The sealing freezing treatment in step S3 is carried out in an inert gas atmosphere, and the inert gas is nitrogen or argon. In this embodiment, the inert gas environment is a key means adopted after in-depth research on the post-harvest physiology of the yellow-skinned fruit: it can effectively replace the oxygen in the package, control the residual oxygen concentration to less than 0.5%, and thus completely inhibit the aerobic respiration of the fruit and the enzymatic browning reaction of polyphenol oxidase, solving the core problems of quality deterioration such as dull color and off-flavor of the yellow-skinned fruit during long-term frozen storage. Compared with freezing in an air atmosphere, the skin color brightness retention rate of the yellow-skinned fruit frozen and stored in nitrogen or argon for 180 days is increased by more than 40%, the loss rate of characteristic flavor substances is reduced by about 35%, and almost no aldehydes and other oxidative rancidity products are detected.
[0043] The freezing treatment in step S3 adopts a segmented freezing method, including pre-cooling at -5℃ to -8℃ for 1-2 hours, and then deep freezing at -12℃ to -15℃ for 1-22 hours. In this embodiment, the problem of cell membrane rupture and juice loss caused by rapid freezing of the yellow-skinned fruit is effectively avoided. The higher temperature pre-cooling in the first stage promotes the formation of small ice crystals inside and outside the cells, reducing mechanical damage; the deep cooling in the second stage further stabilizes the ice crystal structure and inhibits microbial activity and enzymatic reactions. Experiments show that the juice retention rate of the yellow-skinned fruit after thawing after this segmented freezing treatment is increased to more than 92%, the vitamin C retention rate is more than 88%, the fruit flesh texture is maintained intact, and the loss rate of flavor substances is reduced by about 30%.
[0044] In step S4, the temperature of the flowing water in the thawing process is 15-25°C. In this embodiment, the temperature of the flowing water in the thawing process is strictly controlled in the range of 15-25°C. The uniform and gentle phase change process can orderly repair the cell membrane of the Xanthoceras sorbifolia Bunge fruit and maximize the integrity of the cells.
[0045] In step S2, an antioxidant is added, which is vitamin C or phytic acid, and the addition amount is 0.01-0.1%. In this embodiment, the antioxidant treatment in a specific concentration range is specially designed for the high activity of polyphenol oxidase (PPO) and peroxidase (POD) in the Xanthoceras sorbifolia Bunge fruit: it can effectively quench the free radicals generated during processing, competitively inhibit the enzyme browning reaction, and reduce the browning index (BDI) of the Xanthoceras sorbifolia Bunge fruit by more than 60%. Vitamin C can also act as an acidity regulator to maintain the pH of the soaking solution in an appropriate range, further enhancing the color protection effect; and phytic acid can chelate metal ions in the fruit, eliminating their activity as catalysts for oxidation reactions.
[0046] In step S3, the sealed container is a high-barrier composite packaging bag with an oxygen transmission rate of less than 5 cm 3 / m 2 ·day. In this embodiment, the packaging material with specific barrier properties can effectively block the penetration of oxygen, control the oxygen concentration inside the package to be less than 0.5%, and significantly inhibit the aerobic respiration and oxidation enzyme activity of the Xanthoceras sorbifolia Bunge fruit. Experimental data show that the Xanthoceras sorbifolia Bunge fruit using such high-barrier packaging has a vitamin C retention rate of more than 85% after 90 days of storage at -18°C, a lipid peroxidation value reduction of about 40%, and can effectively prevent the occurrence of freeze-burn phenomenon.
[0047] In step S1, the voltage of the ultrasonic water disinfection treatment is 5-15 kV, and the current is 0.1-0.5 A. In this embodiment, the ultrasonic water with specific parameters can generate high-concentration active oxygen (such as hydroxyl radicals, ozone) and active nitrogen in microseconds, with an oxidation-reduction potential of more than 1000 mV, which can quickly penetrate the cell membrane of microorganisms, leading to the disintegration of pathogenic bacteria (such as Botrytis cinerea, Penicillium) and spoilage bacteria, with a sterilization rate of 99.8%. At the same time, this treatment condition is precisely controllable and only acts on the surface microorganisms without damaging the fruit tissue, the wax layer and natural fruit powder of the Xanthoceras sorbifolia Bunge skin remain intact, and the cell permeability does not change significantly.
[0048] As shown in Figures 1 to 3 , an intelligent control system for performing a Xanthoceras sorbifolia Bunge preservation method, comprising:
[0049] A central control unit configured to store and execute the process program of the preservation method and serve as the computing and control core of the system.
[0050] a visual detection module, in communication connection with the central control unit, configured to collect images of the fresh Huangpi fruit and identify whether the fruit branch length is within a preset range of 2-5 mm;
[0051] a disinfection control module, in communication connection with the central control unit, configured to control the start and stop of the ultrasonic water disinfection device to ensure that the disinfection time is accurately between 10-60 seconds;
[0052] a liquid preparation control module, in communication connection with the central control unit, comprising a temperature sensor, a concentration sensor, and an actuator; the temperature sensor is used to monitor the temperature of the ice-water mixture, the concentration sensor is used to monitor the concentration of the fruit quality stabilizer, and the actuator is configured to receive instructions from the central control unit to accurately control the ice-water temperature to be between 1-10℃ and the stabilizer concentration to be between 1-8% by adding ice, water or stabilizer;
[0053] a freezing control module, in communication connection with the central control unit, configured to control the operation of the freezing equipment to make the environmental temperature change between -5℃ and -15℃ according to a preset freezing curve and accurately control the freezing time to be between 2-24 hours.
[0054] In this embodiment, the accuracy and consistency of the Huangpi fresh-keeping process are greatly improved. The visual detection module automatically identifies and ensures that the fruit branch length is strictly within the range of 2-5 mm, thereby eliminating quality fluctuations caused by manual pruning differences from the source. The disinfection control module and the liquid preparation control module use sensors for real-time monitoring and closed-loop feedback to control the error of disinfection time, ice-water temperature and stabilizer concentration within a very low range, ensuring that the processing conditions of each batch of fresh fruit strictly meet the process requirements, thereby significantly improving the quality stability and commodity rate of the finished product. The central control unit coordinates the work of each module and can automatically complete the whole process operation from raw material identification, disinfection, liquid preparation to freezing according to the preset program, avoiding human operation errors and significantly improving production efficiency. At the same time, the system can record and store process parameters in real time, providing complete data support for quality tracing and process optimization, greatly facilitating production management. The modular design of the system makes it not only integrated into a continuous production line, but also can be used as an independent unit, which is flexible and adaptable to different production scales. Through network communication function, remote monitoring and fault diagnosis can also be realized, which provides core equipment support for building intelligent food processing factory and realizing "unmanned" workshop in the future, and has broad application prospects.
[0055] The actuator in the liquid preparation control module includes a proportional valve and a stirrer; the central control unit is configured to receive real-time data of the temperature sensor and the concentration sensor, compare with the preset target value, and dynamically adjust the opening of the proportional valve and the rotating speed of the stirrer through a closed-loop control algorithm, so that the ice water temperature and the stabilizer concentration remain stable. In specific implementation, the temperature sensor monitors the temperature change of the ice water mixture in real time, and when the detected temperature is higher than the preset upper limit (such as 3℃), the central control unit immediately calculates the required refrigeration capacity through the PID control algorithm, and drives the proportional valve to increase the ice proportion of the ice water mixture, and simultaneously starts the stirrer to accelerate heat exchange, so that the water temperature quickly returns to the ideal interval of 1-10℃. Similarly, the concentration sensor continuously detects the stabilizer concentration, and when the concentration is lower than the set value (such as 5%), the system accurately controls the flow of the stabilizer adding pump, and simultaneously adjusts the rotating speed of the stirrer to ensure uniform mixing of the solution, avoiding local over-concentration or under-concentration. The dynamic adjustment mechanism makes the ice water temperature control accuracy reach ±0.5℃, and the concentration control accuracy reach ±0.2%, completely eliminating the temperature fluctuation and concentration stratification phenomenon often occurring during manual liquid preparation, thereby ensuring that each batch of fresh yellow skin fruit can be pretreated in the optimal preservation environment, and providing important quality guarantee for subsequent frozen preservation.
[0056] The central control unit also integrates a network communication module, which can upload system data to a cloud server or send to a user mobile terminal, and receive remote control instructions from the cloud server or the user mobile terminal, to realize remote monitoring and start / stop of the preservation process. In the embodiment, the central control unit uploads the real-time running data (branch recognition qualification rate, current disinfection time, ice water temperature, stabilizer concentration, freezing box temperature curve) of each module to the cloud server through 4G / 5G or Ethernet. The user can remotely monitor the production state in real time through the mobile phone APP or web terminal, such as receiving the push notification of “liquid preparation completed, temperature stabilized at 3℃”. When the alarm information of “abnormal fluctuation of concentration sensor reading” is found, the user can issue the instruction of “suspend production line” or “start standby liquid preparation tank” from the mobile terminal without going to the workshop. This function enables the management personnel to break through the time and space limit, and centrally monitor and cooperatively schedule multiple production lines distributed in different regions, greatly improving the management efficiency. At the same time, all historical process data are stored in the cloud, providing a solid data foundation for subsequent use of big data analysis to optimize preservation process parameters (such as adjusting the freezing curve for yellow skin fruits from different origins), greatly enhancing the intelligent level and industrial applicability of the system.
[0057] The above embodiments only express several implementation manners of the present application, the description is more specific and detailed, but it cannot be understood as the limitation of the patent scope of the present application. It should be pointed out that for ordinary skilled in the art, without departing from the concept of the present application, several modifications and improvements can be made, which belong to the protection scope of the present application. Therefore, the protection scope of the patent of the present application should be subject to the appended claims.
Claims
1. A method for preserving wampee, characterized in that: Includes the following steps: Step S1, raw material pretreatment: After harvesting, the fresh yellow-skinned fruit is pruned, leaving a fruit branch length of 2-5mm. Then, the fresh fruit is disinfected with superionized water for 10-60 seconds. Step S2, Preparation of preservation ice water: Mix ice and water, control the water temperature between 1 and 10°C, and add a fruit quality stabilizer to it. The fruit quality stabilizer is one or more of sucrose, glucose, fructose, sodium alginate, citric acid, and malic acid, and its total mass concentration is 1 to 8%. Step S3, Fresh Fruit Preservation Treatment: Immerse the yellow-skinned fresh fruit treated in Step S1 into the preservation ice water prepared in Step S2, and freeze it in a sealed manner. The freezing temperature is -5℃ to -15℃, and the freezing time is 2 to 24 hours. Step S4, Fresh Fruit Preparation: Place the frozen yellow-skinned fresh fruit in running water to thaw for 2-5 minutes, drain the water, and it is ready to eat.
2. The method for preserving wampee according to claim 1, characterized in that: In step S1, the fruit branches are retained at a length of 3-4 mm during the pruning process.
3. The method for preserving wampee according to claim 1, characterized in that: The fruit quality stabilizer mentioned in step S2 is a mixture of sucrose and sodium alginate in a mass ratio of 1:1 to 3:
1. In step S2, the mass ratio of ice to water in the ice-water mixture is 1:1 to 1:
3.
4. The method for preserving wampee according to claim 1, characterized in that: The sealing and freezing process described in step S3 is carried out in an inert gas atmosphere, wherein the inert gas is nitrogen or argon. The freezing process described in step S3 adopts a segmented freezing method, which includes pre-cooling at -5°C to -8°C for 1 to 2 hours, and then deep-freezing at -12°C to -15°C for 1 to 22 hours.
5. The method for preserving wampee according to claim 1, characterized in that: In step S4, the temperature of the water flowing through the thawing process is 15–25°C.
6. The method for preserving wampee according to claim 1, characterized in that: Step S2 also includes adding an antioxidant, which is vitamin C or phytic acid, at an amount of 0.01-0.1%.
7. The method for preserving wampee according to claim 1, characterized in that: In step S3, the sealed container is a high-barrier composite material packaging bag with an oxygen permeability of less than 5 cm. 3 / m 2 ·day.
8. The method for preserving wampee according to claim 1, characterized in that: In step S1, the voltage for superionized water disinfection is 5-15kV and the current is 0.1-0.5A.
9. An intelligent control system for performing the method for preserving wampee as described in any one of claims 1 to 8, characterized in that, include: The central control unit is configured to store and execute the process program of the preservation method and serves as the core of the system's calculation and control. The visual inspection module, which is connected in communication with the central control unit, is configured to acquire images of fresh yellow-skinned fruit and identify whether the length of the fruit branch is within a preset range of 2 to 5 mm. The disinfection control module, which is connected in communication with the central control unit, is configured to control the start and stop of the superion water disinfection device to ensure that the disinfection time is accurately between 10 and 60 seconds. The liquid preparation control module, which is communicatively connected to the central control unit, includes a temperature sensor, a concentration sensor, and an actuator. The temperature sensor is used to monitor the temperature of the ice-water mixture, the concentration sensor is used to monitor the concentration of the fruit quality stabilizer, and the actuator is configured to receive instructions from the central control unit to precisely control the ice-water temperature at 1–10°C and the stabilizer concentration at 1–8% by adding ice, water, or stabilizer. The freezing control module, which is connected in communication with the central control unit, is configured to control the operation of the freezing equipment, so that the ambient temperature varies between -5℃ and -15℃ according to a preset freezing curve, and precisely control the freezing time to 2 to 24 hours.
10. The intelligent control system according to claim 9, characterized in that, The actuators in the liquid preparation control module include a proportional valve and a stirrer; the central control unit is configured to receive real-time data from temperature and concentration sensors, compare them with preset target values, and dynamically adjust the opening of the proportional valve and the rotation speed of the stirrer through a closed-loop control algorithm to keep the ice water temperature and stabilizer concentration stable. The central control unit also integrates a network communication module, which can upload system data to a cloud server or send it to a user's mobile terminal, and receive remote control commands from the cloud server or the user's mobile terminal to realize remote monitoring and start / stop of the preservation process.