CN102726515A - Fresh-keeping method of Sanhua plums - Google Patents
Fresh-keeping method of Sanhua plums Download PDFInfo
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- CN102726515A CN102726515A CN2012102458246A CN201210245824A CN102726515A CN 102726515 A CN102726515 A CN 102726515A CN 2012102458246 A CN2012102458246 A CN 2012102458246A CN 201210245824 A CN201210245824 A CN 201210245824A CN 102726515 A CN102726515 A CN 102726515A
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Abstract
A fresh-keeping method of Sanhua plums comprises the step of immersing Sanhua plums to be treated in a preservative for 3min-7min, fishing out, drying, and storing at 4 DEG C to 6 DEG C, wherein the preservative is prepared by the method comprising the following steps: heating and dissolving chitosan by acetic acid with mass concentration of 2%; sequentially adding ascorbic acid, citric acid and calcium chloride, then diluting by acetic acid with mass concentration of 2%, wherein 12g-18g chitosan, 0.3g-0.7g ascorbic acid, 0.8g-1.2g citric acid and 9g-11g calcium chloride are contained in every 1000ml solution of the solution; and then adjusting pH to 4.5-5.5 by 0.1mol/L NaOH, so as to obtain the preservative. The Sanhua plums processed by the fresh-keeping method have no foreign taste, and the environment is prevented from being polluted in the treatment process.
Description
Technical field
The present invention relates to garden stuff processing and storage field; Be a kind of three magnificent Lee's preservation method specifically; Its adopts edible film-coating, combine suitably method fresh-keeping three magnificent Lee of packing and cryopreservation, has obtained good fresh-keeping effect, significant prolongation three magnificent Lee's storage period.
Background technology
Money is arranged three magnificent Lee and is formed in money row native country grafting optimization by three magnificent Lee that introduce, and its fruit type, color and luster, taste all are superior to other three magnificent Lee.Money arranges that three magnificent Lee's pulp are dark red, and it is tasty and refreshing that meat is crisp, fragrant odour, and fruity is fresh and sweet, contains rich nutrient substances, and the title of " south of the Five Ridges summertime fruit king " is arranged, and receives consumer's welcome deeply.Yet, three magnificent Lee's maturity periods late May to mid-June, on the occasion of high-temperature high humidity season, fruit is adopted the perishable difficult storage in back, shelf life was generally 3～4 days.Quality descends and to mainly contain Tissue Browning, softening collapse, peculiar smell occurs and microbial reproduction causes organizing corruption etc. in three magnificent Lee's storages.
Money is arranged three magnificent Li Xianguo and is mostly not add at present fresh-keeping direct listing; That sells to the surrounding area also only adopts the immersion of refrigeration on the rocks or bactericide fresh-keeping; Preservation technique falls behind, and fresh-keeping level can only satisfy the needs in the area that arrives in a day, has seriously restricted finding a good sale in of three magnificent Lee.
Preservation method and deficiency that present money is arranged three magnificent Lee: 1. simple packed in cases.Almost do not have fresh-keeping effect, Lee fruit is very easily putrid and deteriorated; 2. refrigeration on the rocks.Because temperature is uneven, is prone to cause fruit to damage to plants caused by sudden drop in temperature, influence the organoleptic quality of Lee fruit; 3. bactericide soaks.Bactericide contains harmful chemical composition, has food-safety problem.
Summary of the invention
The preservation method that the purpose of this invention is to provide a kind of three magnificent Lee, through three fresh-keeping magnificent Lee of this method, the pulp free from extraneous odour, and processing procedure does not pollute environment.
A kind of three magnificent Lee's provided by the invention preservation method, this method are three pending magnificent Lee to be put into antistaling agent soak to pull out behind 3～7min and dry, in 4～6 ℃ of storages;
Wherein, this antistaling agent prepares as follows: earlier with shitosan with a small amount of 2% acetate (mass concentration, as follows) heating for dissolving; Add ascorbic acid, citric acid and calcium chloride successively; With the dilution of 2% acetate, in this solution, every 1000mL contains the shitosan of 12～18g, the ascorbic acid of 0.3～0.7g, the citric acid of 0.8～1.2g and the calcium chloride of 9～11g again; Transfer pH to 4.5～5.5 with 0.1mol/LNaOH then, promptly get.
In above-mentioned, the fresh nothing of this three Hua Liwei machinery is hindered and is seven to three medium well magnificent Lee, before processing, cleans with running water earlier and draining dries.Before storage, three magnificent Lee are one group with 50～70, and being sub-packed in thickness is in the polyethylene freshness protection package of 0.03mm, seals.
The present invention has following advantage:
This antistaling agent is the edible film-coating agent of environmental protection.After three Hua Lijing antistaling agents soaked, the surface formed a coating film, simply pack through the polyethylene freshness protection package again, and in cryopreservation, significant prolongation three magnificent Lee's storage period.Through three fresh-keeping magnificent Lee of this method, the pulp free from extraneous odour, and processing procedure does not pollute environment.
The specific embodiment
Embodiment:
Adopt fresh nothing machinery to hinder and be seven to three medium well magnificent Lee, clean and draining dries, put into antistaling agent and soak to pull out behind the 5min and dry with running water, with 60 be one group, being sub-packed in thickness is in the polyethylene freshness protection package of 0.03mm, seals, in 5 ℃ of storages; Wherein, This antistaling agent prepares as follows: earlier with shitosan with a small amount of 2% acetate heating for dissolving; Add ascorbic acid, citric acid and calcium chloride successively; Be diluted to the solution of calcium chloride of citric acid and 10g of ascorbic acid, the 1.0g of shitosan that every 1000mL contains 15g, 0.5g again with 2% acetate, transfer pH to 5.0 with 0.1mol/LNaOH then, promptly get.
Test and result:
1, three magnificent Lee's organoleptic quality evaluation criterions
Estimate three magnificent Lee's organoleptic qualities, standard such as table 1 from 4 aspects such as freshness, color and luster, smell and structural states.
Table 1 three magnificent Lee's organoleptic quality evaluation criteria
| Credit rating | +++ | ++ | + | — |
| Organoleptic quality | Fresh, surface protection film is many, has normal fragrance, structural state is good | Fresh, surface protection film is more, fragrance is thin out, structural state is better | Stale, surface protection film is less, and peculiar smell, organization softening are arranged slightly | Stale, color and luster is dark, and peculiar smell is arranged, organization softening and putrefactive phenomenon is arranged |
2, reserve temperature is to the influence of three magnificent Li Pinzhi
2 groups (each about 60) are cleaned the three magnificent Lee drain away the water to preserve down with room temperature (23 ℃ ± 2 ℃) respectively at 5 ℃ through running water; Duration of storage, organoleptic quality, hardness, weight-loss ratio and the total acid of each group of results of regular determination, vitamin C, soluble solid content etc.Organoleptic quality situation of change such as table 2.
Table 2 reserve temperature is to the influence of three magnificent Lee's organoleptic qualities
Table 2 shows, preserves 5d, and three magnificent Lee's structural states are good, fresh and glossy under 5 ℃ of conditions; And rotting appears in three Hua Lijun that preserve under the room temperature.In addition, the situation of change according to duration of storage three magnificent Lee's hardness, weight-loss ratio and the total acid measured, vitamin C, soluble solid content also draws identical conclusion.So low temperature can delay three magnificent Lee's aging.
3, different preservative films are to the influence of three magnificent Li Pinzhi
The polyethylene freshness protection package that three group of three magnificent Lee is respectively charged into different brands is preserved, and regularly identifies its organoleptic quality, measures its hardness, weight-loss ratio and total acid, vitamin C, soluble solid content, and does blank.Organoleptic quality is measured result such as table 3.
The different freshness protection packages of table 3 are to the influence of three magnificent Lee's organoleptic quality
Table 3 shows that blister-pack can delay three magnificent Lee's organoleptic qualities and become bad, and the fresh-keeping effect of Canon's board freshness protection package is superior to golden banyan board.In addition; Situation of change according to duration of storage three magnificent Lee's hardness, weight-loss ratio and the total acid measured, vitamin C, soluble solid content also draws identical conclusion: three magnificent Lee of Canon's board preservative film packing reduce in hardness, weight-loss ratio rises, soluble solid content rises, total acid descends, the degradation vary is all the slowest under the vitamin C.
4, the chitosan coating of variable concentrations is to the influence of three magnificent Li Pinzhi
Shitosan is by take off the polysaccharide large biological molecule that acetyl obtain of chitin through to a certain degree, film forming easily, and its film has good adhesiveness, permeability and certain malleable.Through methods such as dipping, sprinkling, coating can fruit and vegetable surfaces form one deck as thin as a wafer, even, transparent and have a firm chitosan film of micro channel; This tunic can hinder the fruits and vegetables water evaporates and germ is invaded; Regulate the inside and outside Gas Exchange of fruits and vegetables; Reduce the consumption of interior material conversion of fruits and vegetables and respiratory substrate, shitosan also has stronger inhibitory action to various pathogens simultaneously.
With the chitosan solution of five kinds of concentration such as 5g/1000mL, 10g/1000mL, 15g/1000mL, 20g/1000mL, 25g/1000mL three magnificent Lee are filmed respectively, in room temperature storage.Regularly identify the organoleptic quality of Lee fruit, measure its hardness, weight-loss ratio and total acid, vitamin C, soluble solid content, and do blank.Organoleptic quality situation of change such as table 4.
Table 4 variable concentrations chitosan coating is to the influence of three magnificent Lee's organoleptic qualities
Result of the test shows that the group of filming fresh-keeping effect all is superior to blank control group, and wherein the effect of 20g/1000mL and two concentration of 25g/1000mL is better.Though concentration is the chitosan coating group fresh-keeping effect of 15g/1000mL is not best; Organoleptic quality is slightly inferior to 20g/1000mL and 25g/1000mL group; But the variation of these group three other each item physical and chemical indexs of magnificent Lee's duration of storage such as hardness, weight-loss ratio and total acid, vitamin C, soluble solid content all is slower than other groups; So, comprehensive each factor, the 15g/1000mL shitosan is best antistaling agent concentration.
More than three kinds of tests show that low temperature, blister-pack and chitosan coating can both effectively delay three magnificent Lee's dehydration and rot.Consider the reciprocal effect of these three factors, carried out orthogonal test, the result is: in 5 ℃ of cryopreservations, storage period can extend to more than 30 days in the Canon's board freshness protection package of packing into after with the chitosan solution of 15g/1000mL three magnificent lijin's row being filmed.
5, synergist is to the influence of three magnificent Lee's fresh-keeping effects
Because three magnificent Lee's the temperature that damages to plants caused by sudden drop in temperature is 7 ℃, so 5 ℃ of storages will certainly influence three magnificent Lee's storage period.Will further prolong three magnificent Lee's fresh keeping time, we are chosen in, and an amount of enhancing three Hua Likang of interpolation damage to plants caused by sudden drop in temperature the citric acid and the calcium chloride of ability in the shitosan antistaling agent, also add an amount of ascorbic acid simultaneously to suppress the generation of three magnificent Lee's brown stains.
On the basis of experiment of single factor,,, confirm that the addition of three kinds of fresh-keeping synergist is: 0.5g/1000mL ascorbic acid, 1.0g/1000mL citric acid, 10g/1000mL calcium chloride according to the variation of waiting to try three magnificent Li Pinzhi through orthogonal test.
6, result of the test
Through above experiment; The preservation method that draws three magnificent Lee is: after three Hua Lijing antistaling agents (15g/1000mL shitosan, 0.5g/1000mL ascorbic acid, 1.0g/1000mL citric acid, 10g/1000mL calcium chloride) are filmed; Pack in the PE freshness protection package (Canon's board), seal in 5 ℃ of storages.Three magnificent Lee's storage period was above 60 days under this condition.And only clean the back in three magnificent Lee of room temperature storage through running water, one week the back all rotten.
Claims (3)
1. magnificent Lee preservation method is characterized in that, three pending magnificent Lee is put into antistaling agent soak to pull out behind 3～7min and dry, in 4～6 ℃ of storages;
Wherein, This antistaling agent prepares as follows: earlier shitosan being used a small amount of mass concentration is 2% acetate heating for dissolving, adds ascorbic acid, citric acid and calcium chloride successively, and using mass concentration again is 2% acetate dilution; In this solution; Every 1000mL contains the shitosan of 12～18g, the ascorbic acid of 0.3～0.7g, the citric acid of 0.8～1.2g and the calcium chloride of 9～11g, transfers pH to 4.5～5.5 with 0.1mol/LNaOH then, promptly gets.
2. a kind of three magnificent Lee's according to claim 1 preservation method is characterized in that, the fresh nothing of this three Hua Liwei machinery is hindered and is seven to three medium well magnificent Lee, before processing, cleans with running water earlier and draining dries.
3. a kind of three magnificent Lee's according to claim 1 preservation method is characterized in that, before storage, three magnificent Lee are one group with 50～70, and being sub-packed in thickness is in the polyethylene freshness protection package of 0.03mm, seals.
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Cited By (8)
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| CN104146057A (en) * | 2014-08-29 | 2014-11-19 | 蒙毅嘉 | Preserving method of Sanhua plums |
| CN104381435A (en) * | 2014-12-03 | 2015-03-04 | 河北科技师范学院 | Freshness retaining method for freshly-cut carrots and preservative |
| CN105010518A (en) * | 2015-07-30 | 2015-11-04 | 庞锦浩 | Sanhua plum preservation technology |
| CN105410166A (en) * | 2015-10-26 | 2016-03-23 | 华南农业大学 | Method for storing prunussalicina by lactic acid bacteria fermentation method and prunussalicina fruit semifinished products |
| CN107094871A (en) * | 2017-06-20 | 2017-08-29 | 普定县亿源芳种养殖专业合作社 | A kind of black cloth woods antistaling agent and its preparation method and application |
| CN108782743A (en) * | 2018-06-12 | 2018-11-13 | 四川大学 | Crisp red plum fruit antistaling agent and preparation method thereof and crisp red plum fruit preservation method |
| CN112293478A (en) * | 2020-10-23 | 2021-02-02 | 东北农业大学 | Preparation and application of perilla leaf fresh-keeping paper bag |
| CN112514986A (en) * | 2020-11-24 | 2021-03-19 | 贵州大学 | Honey plum fruit preservative and preservation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN104381435A (en) * | 2014-12-03 | 2015-03-04 | 河北科技师范学院 | Freshness retaining method for freshly-cut carrots and preservative |
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| CN105410166A (en) * | 2015-10-26 | 2016-03-23 | 华南农业大学 | Method for storing prunussalicina by lactic acid bacteria fermentation method and prunussalicina fruit semifinished products |
| CN107094871A (en) * | 2017-06-20 | 2017-08-29 | 普定县亿源芳种养殖专业合作社 | A kind of black cloth woods antistaling agent and its preparation method and application |
| CN108782743A (en) * | 2018-06-12 | 2018-11-13 | 四川大学 | Crisp red plum fruit antistaling agent and preparation method thereof and crisp red plum fruit preservation method |
| CN112293478A (en) * | 2020-10-23 | 2021-02-02 | 东北农业大学 | Preparation and application of perilla leaf fresh-keeping paper bag |
| CN112514986A (en) * | 2020-11-24 | 2021-03-19 | 贵州大学 | Honey plum fruit preservative and preservation method thereof |
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| CN102726515B (en) | 2014-05-07 |
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