CN106615083A - Fruit and vegetable fresh-keeping method - Google Patents
Fruit and vegetable fresh-keeping method Download PDFInfo
- Publication number
- CN106615083A CN106615083A CN201611061516.2A CN201611061516A CN106615083A CN 106615083 A CN106615083 A CN 106615083A CN 201611061516 A CN201611061516 A CN 201611061516A CN 106615083 A CN106615083 A CN 106615083A
- Authority
- CN
- China
- Prior art keywords
- fruit
- vegetable
- vegetables
- fruits
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 32
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000011248 coating agent Substances 0.000 claims abstract description 8
- 238000000576 coating method Methods 0.000 claims abstract description 8
- 239000004372 Polyvinyl alcohol Substances 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000007598 dipping method Methods 0.000 claims abstract description 7
- 229920002451 polyvinyl alcohol Polymers 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- -1 sucrose ester Chemical class 0.000 claims abstract description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 3
- 229930006000 Sucrose Natural products 0.000 claims abstract description 3
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 3
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 3
- 239000005720 sucrose Substances 0.000 claims abstract description 3
- 238000004321 preservation Methods 0.000 claims description 10
- 235000010232 propyl p-hydroxybenzoate Nutrition 0.000 claims description 5
- 150000003445 sucroses Chemical class 0.000 claims description 4
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 2
- QELSKZZBTMNZEB-UHFFFAOYSA-N propylparaben Chemical compound CCCOC(=O)C1=CC=C(O)C=C1 QELSKZZBTMNZEB-UHFFFAOYSA-N 0.000 claims description 2
- 229960003415 propylparaben Drugs 0.000 claims description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 235000010199 sorbic acid Nutrition 0.000 claims 1
- 150000003398 sorbic acids Chemical class 0.000 claims 1
- 230000009545 invasion Effects 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- UDEWPOVQBGFNGE-UHFFFAOYSA-N benzoic acid n-propyl ester Natural products CCCOC(=O)C1=CC=CC=C1 UDEWPOVQBGFNGE-UHFFFAOYSA-N 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 239000006185 dispersion Substances 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000241 respiratory effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 3
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 150000005165 hydroxybenzoic acids Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a fruit and vegetable fresh-keeping method. The fruit and vegetable fresh-keeping method is characterized by comprising the following steps of (1) adding sucrose ester, polyvinyl alcohol, monoglyceride, potassium sorbate and hydroxyl propyl benzoate into a certain amount of boiling water and stirring to dissolve; (2) doping starch, stirring uniformly and cooling to form a solution A; and (3) soaking fruit and vegetable into the solution A for 10 to 20 minutes, dipping with one layer of thin coating, taking out the fruit and vegetable, and airing. According to the fruit and vegetable fresh-keeping method, one layer of envelope is formed on the surfaces of the fruit and vegetable, open hole parts can be properly blocked, respiratory action is inhibited, nutrition consumption is reduced, water dispersion is inhibited, microbial invasion is inhibited and deterioration is avoided.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables field, relates generally to a kind of preservation method of fruits and vegetables.
Background technology
Water fruits and vegetables are delicious tasty and refreshing because of its, and appetizing helps food, and can provide human body easily the vitamin of shortage, mineral matter and
Organic acid, ensures that people's is healthy, and becomes the important health food that people are liked.But fresh fruit and vegetables are adopted
Physiological change, biological change and the physical change of complexity are still carried out after receipts, the cell and tissue of fruits and vegetables proceed breathing
And transpiration, it is easy to the phenomenon such as shrinkage, weightlessness, wilting, rotten is produced, quality and the sale of fruits and vegetables is affected.At present, at me
State there are about every year 80000000 tons of veterinary antibiotics and rot, and postharvest fruit and vegetable loss late reaches 2O%～40%, lose total value nearly 80,000,000,000
Unit.
The method of common preserving fruit and vegetable utilizing has a lot, and such as refrigeration, radiation preservation, microwave be fresh-keeping and electronic technology fresh-keeping method
Deng, wherein, refrigeration, controlled atmosphere are higher to appointed condition requirement, and equipment investment fund is larger, and production cost is higher, is unfavorable for
Competition；The operating process of radiation preservation is numerous and diverse, it is difficult to grasp；Microwave is fresh-keeping and electronic technology fresh-keeping method, and vegetables are in high temperature action
Under, a large amount of losses of leafy vegetable nutrient content are easily caused, vegetable leaf softens, and mouthfeel is poor.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of preservation method of fruits and vegetables, and in fruit and vegetable surfaces one layer of quilt is formed
Film, can suitably block aperture portion, suppress respiration, reduce nutrient consumption, suppress moisture to distribute, and suppress microorganism invasion, prevent
It is only putrid and deteriorated.
A kind of preservation method of fruits and vegetables, it is characterised in that：1. in quantitative boiling water, sucrose ester, polyvinyl alcohol, list are added
Sweet ester, potassium sorbate, nipasol, stirring is allowed to dissolve；2. mix starch to stir, cool down, form solution A；
3. fruits and vegetables are immersed in into 10-20 minutes in solution A, after dipping in the very thin coating of last layer, taking-up is dried.
Embodiment of the invention, fruits and vegetables are immersed in solution A, block aperture portion, suppress respiration, reduce battalion
Support and consume, suppress moisture to distribute, suppress microorganism invasion, prevent putrid and deteriorated.
Specific embodiment of the invention, in the 100L boiling water, addition 0.01kg～0.1 kg sucrose esters,
0.03kg～0.3kg polyvinyl alcohol, 0.08kg～0.5kg monoglycerides, 0.05kg potassium sorbates, 0.01kg hydroxybenzoic acids third
Ester, stirring is allowed to dissolve；2. mix 1kg～2kg starch to stir, cool down, form solution A；3. fruits and vegetables are immersed in into solution A
Middle 10-20 minutes, after dipping in the very thin coating of last layer, taking-up is dried.
Compared with other preservation methods, fruit and vegetable surfaces of the present invention form one layer of envelope, substantially improve the color and luster of fruits and vegetables, increase
Add brightness, improve the commodity value of fruits and vegetables；The method had both been adapted to small lot and had processed, and also was adapted for fresh-keeping, the mechanization journey of high-volume
Degree is high；The fresh-keeping effect of fruit and vegetable coating is similar to individual packing, but compared with individual packing, cheaper.
Specific embodiment
The specific embodiment of the present invention is described in further detail with reference to embodiment：
Embodiment 1
A kind of preservation method of fruits and vegetables, in 100L boiling water, adds 0.01kg sucrose esters, 0.03kg polyvinyl alcohol, 0.08kg mono- sweet
Ester, 0.05kg potassium sorbates, 0.01kg nipasols, stirring is allowed to dissolve；Mix 1kg starch to stir, cool down,
Form solution A；Fruits and vegetables are immersed in 20 minutes in solution A, after dipping in the very thin coating of last layer, taking-up is dried.
Embodiment 2
Specific embodiment of the invention, in 100L boiling water, adds 0.1 kg sucrose esters, 0.3kg polyvinyl alcohol, 0.5kg
Monoglyceride, 0.05kg potassium sorbates, 0.01kg nipasols, stirring is allowed to dissolve；Mix 2kg starch to stir,
Cooling, forms solution A；Fruits and vegetables are immersed in 10 minutes in solution A, after dipping in the very thin coating of last layer, taking-up is dried.
Claims (2)
1. a kind of preservation method of fruits and vegetables, it is characterised in that comprise the following steps：1. in quantitative boiling water, addition sucrose ester,
Polyvinyl alcohol, monoglyceride, potassium sorbate, nipasol, stirring is allowed to dissolve；2. mix starch to stir, cool down,
Form solution A；3. fruits and vegetables are immersed in into 10-20 minutes in solution A, after dipping in the very thin coating of last layer, taking-up is dried.
2. the preservation method of a kind of fruits and vegetables according to claim 1, it is characterised in that：In the boiling water 100L, add
0.01kg～0.1 kg sucrose esters, 0.03kg～0.3kg polyvinyl alcohol, 0.08kg～0.5kg monoglycerides, 0.05kg sorbic acids
Potassium, 0.01kg nipasols, stirring is allowed to dissolve；Mix 1kg～2kg starch to stir, cool down, form solution A；
Fruits and vegetables are immersed in into 10-20 minutes in solution A, after dipping in the very thin coating of last layer, taking-up is dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611061516.2A CN106615083A (en) | 2016-11-28 | 2016-11-28 | Fruit and vegetable fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611061516.2A CN106615083A (en) | 2016-11-28 | 2016-11-28 | Fruit and vegetable fresh-keeping method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615083A true CN106615083A (en) | 2017-05-10 |
Family
ID=58812928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611061516.2A Pending CN106615083A (en) | 2016-11-28 | 2016-11-28 | Fruit and vegetable fresh-keeping method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615083A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244231A (en) * | 2018-02-22 | 2018-07-06 | 宁波市农业科学研究院 | Nanometer fruits and vegetables fresh-keeping film-coating agent and its preparation method and application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144042A (en) * | 1995-08-30 | 1997-03-05 | 吴慧敏 | Fresh-keeping coating material for fruit and vegetable |
| CN1488262A (en) * | 2003-08-15 | 2004-04-14 | 中华全国供销合作总社南京野生植物综 | Vegetable and fruit coating antistaling agent and preparing process thereof |
-
2016
- 2016-11-28 CN CN201611061516.2A patent/CN106615083A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144042A (en) * | 1995-08-30 | 1997-03-05 | 吴慧敏 | Fresh-keeping coating material for fruit and vegetable |
| CN1488262A (en) * | 2003-08-15 | 2004-04-14 | 中华全国供销合作总社南京野生植物综 | Vegetable and fruit coating antistaling agent and preparing process thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244231A (en) * | 2018-02-22 | 2018-07-06 | 宁波市农业科学研究院 | Nanometer fruits and vegetables fresh-keeping film-coating agent and its preparation method and application |
| CN108244231B (en) * | 2018-02-22 | 2021-11-09 | 宁波市农业科学研究院 | Nano fruit and vegetable fresh-keeping film coating agent and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103340362A (en) | Composite fruit and vegetable crisp chip and manufacturing method thereof | |
| CN103478381A (en) | Method for making bitter melon preserves | |
| CN104082400A (en) | Novel preservation process of square bamboo shoots | |
| CN102812988A (en) | Fresh-keeping method of phyllostachys pracecox shoots | |
| CN102106591A (en) | Preparation of vacuum freeze-drying shrimp meat | |
| CN107258882A (en) | A kind of fresh-keeping method of little yellow croaker ultralow temperature cryogenic quick-freezing | |
| CN103583778A (en) | Litchi candied fruit with core materials and preparation method of litchi candied fruit | |
| CN104013036B (en) | A kind of processing method of gingko leisure food | |
| CN1286384C (en) | Dehydrating method with color, shape and taste keeping functions for fruit and vegetable | |
| CN104839318A (en) | Liquid nitrogen quick freezing and freezing storage combined litchi preservation method | |
| CN108157486A (en) | A kind of preparation method and application of lactobionic acid composite coating preservative | |
| CN102429008B (en) | Refrigerated blueberry chitosan coating fresh-keeping method | |
| CN102302048B (en) | High-oxygen and high-carbon-dioxide air conditioned fresh-keeping method of broccoli | |
| CN103749649A (en) | Honey peach heat treatment storage and preservation technology | |
| KR20150074280A (en) | Baked Sweetpotato and Manufacturing Method Thereof | |
| CN104621564A (en) | Dried fig product rich in gamma-aminobutyric acid and production method of dried fig product | |
| CN102273505B (en) | Method for storing and preserving red bayberries | |
| CN106615083A (en) | Fruit and vegetable fresh-keeping method | |
| CN104106624B (en) | The light freezing fresh-keeping method of a kind of fresh jujube | |
| CN105918580A (en) | Fresh walnut kernel chocolate balls and preparation method thereof | |
| CN103918857A (en) | Production method for red date preserves | |
| CN105394302A (en) | Processing technology of preserved cattle heart-shaped apricots | |
| CN109527460A (en) | A kind of heart of filling class green vegetables quick freezing process preparation method | |
| CN109090236A (en) | A kind of walnut kernel preservation method | |
| CN107232378A (en) | Sweet taste Macadamia nuts of a kind of maple sugar and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |
|
| WD01 | Invention patent application deemed withdrawn after publication |