CN105580886A - Heated brick bed fumigation and freshness-keeping method of fresh and ripe red dates - Google Patents
Heated brick bed fumigation and freshness-keeping method of fresh and ripe red dates Download PDFInfo
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- CN105580886A CN105580886A CN201610056924.2A CN201610056924A CN105580886A CN 105580886 A CN105580886 A CN 105580886A CN 201610056924 A CN201610056924 A CN 201610056924A CN 105580886 A CN105580886 A CN 105580886A
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- red dates
- red date
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a heated brick bed fumigation and freshness-keeping method of fresh and ripe red dates. The heated brick bed fumigation and freshness-keeping method comprises the specific steps as follows: (1) picking the fresh and ripe red dates which are at a crispy ripe period and have coloring areas more than or equal to 2/3 of the total surface areas of fruits; selecting the red dates without diseases and insect pests or mechanical damage; (2) fumigating the finely selected fresh and ripe red dates to be dark red for later use by using a heated brick bed (putting the red dates on a grating of the heated brick bed, and fumigating the red dates by smoke passing through the grating); (3) then putting the fumigated red dates into ultrasonic washing equipment and immersing, wherein a washing agent is prepared from water and a freshness-keeping agent at the weight ratio of 100 to (0.5-0.7); descaling by using ultrasonic vibration, and washing from a plurality of angles by high-pressure water through a washing device; after centrifugal dehydrating, blow-drying surface moisture of the red dates with cold air; and step (4) filling the red dates dried in the step (3) into bags, wherein 5-10kg of the red dates are packaged in each bag; and dropping 3 to 5 drops of alcohol into each bag, and charging nitrogen and sealing so that the red dates can be preserved and stored for a long period.
Description
Technical field
The present invention relates to fruit freshness preserving technical field, be specifically related to the stifling fresh-keeping side of a kind of fresh ripe red date heated kangMethod.
Background technology
Jujube originates in China, and its fruits nutrition is abundant, and the thin meat of skin is crisp, and sour and sweet palatability has preferably and eats rawCharacteristic, Vitamin C content is up to 300～500mg/100g, soluble solid content 30%～36%, ore depositMaterial and trace element are abundant, and are rich in CAMP (cAMP) and cyclic guanosine monophosphate (cGMP),Liked by consumer. But fresh fructus corni is thin, meat is large, moisture is high, not storage tolerance, after adoptingUnder nature, only have the fresh and crisp state of several days, then pulp will dehydration, shrinkage, softening, go rotten,Vitamin C loses in a large number, and after common 6 days, the hardness of fruit starts to decline, and occurs dehydration wilting simultaneously, freshMaximum 8-10 days of jujube normal-temperature fresh-keeping time, have had a strong impact on quality and the sale of fresh jujube.
For improving fresh and crisp degree and the freshness date of fresh jujube, Chinese patent 03138891.4 discloses " fresh-keeping of dong jujubeTechnology ", be characterized in adopting clorox add shellac alcohol process after accelerated freeze-drying, then with edible oil immersionBubble. The method plays a role to protecting look and protecting taste of winter jujube, still, and the fresh and crisp degree effect of fresh jujubePoor. Chinese patent 00136809.5 discloses " freshness-retaining method for crisp jujube ", and technical essential is that fresh jujube is enteredRow liquor potassic permanganate is preserved after soaking in freezer, crisp hardness, the wind of the fresh jujube of maintenance that can the long periodTaste and mouthfeel, although this technology can keep crisp hardness and the local flavor of fresh jujube preferably,, in freezerThe storage requirement of preserving is high, and operating cost is high, unfavorable popularization on a large scale aborning.
In production practices, fruit business has just entered the white ripe phase at fresh jujube and has just required orchard worker to pluck, and result is to consumptionIn person's hand, the mouthfeel of jujube is poor, loses fresh and crisp feature, and nutrition is also obviously worse than the fresh jujube reddening. ThereforeConsumer purchasing power obviously declines, and has a strong impact on peasant and develops the enthusiasm of eating jujube cultivars raw, has restrictedThe development of fresh jujube industry. Therefore, research and development extend the storage of fresh jujube fresh-keeping new method, the producer to red date,Dealer and consumer have positive meaning.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method safety, effective, can not affectThe stifling preservation method of fresh ripe red date heated kang of mouthfeel.
Technical problem to be solved by this invention realizes by the following technical solutions:
The stifling preservation method of a kind of fresh ripe red date heated kang, concrete grammar step is as follows:
(1) harvesting has reached the crisp ripe phase, stained area reaches the more than 2/3 fresh ripe red date of fruit total surface area,And selection is without the jujube of disease and pest and mechanical damage;
(2) (jujube is placed on heated kang and combs selected fresh ripe red date to be fumigated into kermesinus with heated kang by fresh ripe red dateOn son, cigarette is fumigated jujube by double-edged fine-toothed comb) stand-by;
(3) then the red date of having smoked is put into ultrasonic cleaning device and soak, cleaning agent adopts water and fresh-keepingAgent, by weight the ratio allotment of 100:0.5-0.7, utilizes ultrasonic vibration scale removal, then passes through flusherMulti-angle high pressure water washing, dries up red date epidermis moisture with cold wind after centrifugal dehydration;
(4) red date step (3) being dried up packs in bag, and every bag of 5-10 kilogram splashes into 3-5 in bagDrip alcohol, nitrogen-filled seal is fresh-keeping storage for a long time.
Above-mentioned antistaling agent is formulated by the component of following weight: soybean protein isolate 20g, rice oil10g, purple sweet potato anthocyanin 5g, shitosan 5g, saponin 5g, watermelon polysaccharide 5g, sodium alginate 10g, littleWheat oligopeptide 5g, lutein ester 2g, Honegsukle flower P.E 5g, Caulis et Folium Brassicae capitatae 5g, Flos Caryophylli extract5g, claret 15g, wheat base bud powder 50g; This fresh-keeping liquid can keep the solubility of fresh jujube solid betterShape thing content, titratable acid and VC content, and can reduce the rotting rate of fresh jujube, red in conjunction with after stiflingJujube, can extend the preservation and freshness time greatly, guarantees the nutritive value of red date simultaneously.
The invention has the beneficial effects as follows: the inventive method is simple, fresh-keeping with low cost, economical and practical,Safety and stability, for the producer and the dealer of fresh jujube provide longer freshness date in normal temperature transport and sale,The edible phase of having improved consumer, have broad application prospects.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understandSeparate, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
The stifling preservation method of a kind of fresh ripe red date heated kang, concrete grammar step is as follows:
(1) harvesting has reached the crisp ripe phase, stained area reaches the more than 2/3 fresh ripe red date of fruit total surface area,And selection is without the jujube of disease and pest and mechanical damage;
(2) (jujube is placed on heated kang and combs selected fresh ripe red date to be fumigated into kermesinus with heated kang by fresh ripe red dateOn son, cigarette is fumigated jujube by double-edged fine-toothed comb) stand-by;
(3) then the red date of having smoked is put into ultrasonic cleaning device and soak, cleaning agent adopts water and fresh-keepingAgent, by weight the ratio allotment of 100:0.5, utilizes ultrasonic vibration scale removal, more polygonal by flusherDegree high pressure water washing, dries up red date epidermis moisture with cold wind after centrifugal dehydration;
(4) red date step (3) being dried up packs in bag, every bag of 5-10 kilogram, then splash into 3-5 in bagDrip alcohol, nitrogen-filled seal is fresh-keeping storage for a long time.
Above-mentioned antistaling agent is formulated by the component of following weight: soybean protein isolate 20g, rice oil10g, purple sweet potato anthocyanin 5g, shitosan 5g, saponin 5g, watermelon polysaccharide 5g, sodium alginate 10g, littleWheat oligopeptide 5g, lutein ester 2g, Honegsukle flower P.E 5g, Caulis et Folium Brassicae capitatae 5g, Flos Caryophylli extract5g, claret 15g, wheat base bud powder 50g; This fresh-keeping liquid can keep the solubility of fresh jujube solid betterShape thing content, titratable acid and VC content, and can reduce the rotting rate of fresh jujube, extend storage & fresh-keeping period.
Embodiment 2
The stifling preservation method of a kind of fresh ripe red date heated kang, concrete grammar step is as follows:
(1) harvesting has reached the crisp ripe phase, stained area reaches the more than 2/3 fresh ripe red date of fruit total surface area,And selection is without the jujube of disease and pest and mechanical damage;
(2) (jujube is placed on heated kang and combs selected fresh ripe red date to be fumigated into kermesinus with heated kang by fresh ripe red dateOn son, cigarette is fumigated jujube by double-edged fine-toothed comb) stand-by;
(3) then the red date of having smoked is put into ultrasonic cleaning device and soak, cleaning agent adopts water and fresh-keepingAgent, by weight the ratio allotment of 100:0.7, utilizes ultrasonic vibration scale removal, more polygonal by flusherDegree high pressure water washing, dries up red date epidermis moisture with cold wind after centrifugal dehydration;
(4) red date step (3) being dried up packs in bag, every bag of 5-10 kilogram, then splash into 3-5 in bagDrip alcohol, nitrogen-filled seal is fresh-keeping storage for a long time.
Above-mentioned antistaling agent is formulated by the component of following weight: soybean protein isolate 20g, rice oil10g, purple sweet potato anthocyanin 5g, shitosan 5g, saponin 5g, watermelon polysaccharide 5g, sodium alginate 10g, littleWheat oligopeptide 5g, lutein ester 2g, Honegsukle flower P.E 5g, Caulis et Folium Brassicae capitatae 5g, Flos Caryophylli extract5g, claret 15g, wheat base bud powder 50g; This fresh-keeping liquid can keep the solubility of fresh jujube solid betterShape thing content, titratable acid and VC content, and can reduce the rotting rate of fresh jujube, extend storage & fresh-keeping period.
Embodiment 3
The stifling preservation method of a kind of fresh ripe red date heated kang, concrete grammar step is as follows:
(1) harvesting has reached the crisp ripe phase, stained area reaches the more than 2/3 fresh ripe red date of fruit total surface area,And selection is without the jujube of disease and pest and mechanical damage;
(2) (jujube is placed on heated kang and combs selected fresh ripe red date to be fumigated into kermesinus with heated kang by fresh ripe red dateOn son, cigarette is fumigated jujube by double-edged fine-toothed comb) stand-by;
(3) then the red date of having smoked is put into ultrasonic cleaning device and soak, cleaning agent adopts water and fresh-keepingAgent, by weight the ratio allotment of 100:0.6, utilizes ultrasonic vibration scale removal, more polygonal by flusherDegree high pressure water washing, dries up red date epidermis moisture with cold wind after centrifugal dehydration;
(4) red date step (3) being dried up packs in bag, every bag of 5-10 kilogram, then splash into 3-5 in bagDrip alcohol, nitrogen-filled seal is fresh-keeping storage for a long time.
Above-mentioned antistaling agent is formulated by the component of following weight: soybean protein isolate 20g, rice oil10g, purple sweet potato anthocyanin 5g, shitosan 5g, saponin 5g, watermelon polysaccharide 5g, sodium alginate 10g, littleWheat oligopeptide 5g, lutein ester 2g, Honegsukle flower P.E 5g, Caulis et Folium Brassicae capitatae 5g, Flos Caryophylli extract5g, claret 15g, wheat base bud powder 50g; This fresh-keeping liquid can keep the solubility of fresh jujube solid betterShape thing content, titratable acid and VC content, and can reduce the rotting rate of fresh jujube, extend storage & fresh-keeping period.
More than show and described general principle of the present invention and principal character and advantage of the present invention. One's own professionThe technical staff of industry should understand, and the present invention is not restricted to the described embodiments, above-described embodiment and explanationThat in book, describes just illustrates principle of the present invention, without departing from the spirit and scope of the present invention,The present invention also has various changes and modifications, and these changes and improvements all fall into claimed model of the present inventionIn enclosing. The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (1)
1. the stifling preservation method of fresh ripe red date heated kang, concrete grammar step is as follows:
(1) harvesting has reached the crisp ripe phase, stained area reaches the more than 2/3 fresh ripe red date of fruit total surface area,And selection is without the jujube of disease and pest and mechanical damage;
(2) selected fresh ripe red date is fumigated into kermesinus with heated kang by fresh ripe red date stand-by;
(3) then the red date of having smoked is put into ultrasonic cleaning device and soak, cleaning agent adopts water and fresh-keepingAgent, by weight the ratio allotment of 100:0.5, utilizes ultrasonic vibration scale removal, more polygonal by flusherDegree high pressure water washing, dries up red date epidermis moisture with cold wind after centrifugal dehydration;
Above-mentioned antistaling agent is formulated by the component of following weight: soybean protein isolate 20g, rice oil10g, purple sweet potato anthocyanin 5g, shitosan 5g, saponin 5g, watermelon polysaccharide 5g, sodium alginate 10g, littleWheat oligopeptide 5g, lutein ester 2g, Honegsukle flower P.E 5g, Caulis et Folium Brassicae capitatae 5g, Flos Caryophylli extract5g, claret 15g, wheat base bud powder 50g;
(4) red date step (3) being dried up packs in bag, and every bag of 5-10 kilogram splashes into 3-5 in bagDrip alcohol, nitrogen-filled seal is fresh-keeping storage for a long time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610056924.2A CN105580886A (en) | 2016-01-26 | 2016-01-26 | Heated brick bed fumigation and freshness-keeping method of fresh and ripe red dates |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610056924.2A CN105580886A (en) | 2016-01-26 | 2016-01-26 | Heated brick bed fumigation and freshness-keeping method of fresh and ripe red dates |
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| Publication Number | Publication Date |
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| CN105580886A true CN105580886A (en) | 2016-05-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610056924.2A Pending CN105580886A (en) | 2016-01-26 | 2016-01-26 | Heated brick bed fumigation and freshness-keeping method of fresh and ripe red dates |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307225A (en) * | 2016-08-30 | 2017-01-11 | 李伟基 | Processing method of red dates |
| CN114304262A (en) * | 2022-01-11 | 2022-04-12 | 新疆农业科学院农业质量标准与检测技术研究所 | Silver ion-containing chitosan preservative for red dates |
| CN114403389A (en) * | 2022-01-21 | 2022-04-29 | 张有祥 | Processing technology of Xinkang jujube and manufacturing method of kang |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012639A (en) * | 2014-04-18 | 2014-09-03 | 柴栋桥 | Fumigating method of red dates |
| CN104611144A (en) * | 2014-12-17 | 2015-05-13 | 山东省药学科学院 | Natural fruit and vegetable cleaning fresh-keeping agent and sue method thereof |
-
2016
- 2016-01-26 CN CN201610056924.2A patent/CN105580886A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012639A (en) * | 2014-04-18 | 2014-09-03 | 柴栋桥 | Fumigating method of red dates |
| CN104611144A (en) * | 2014-12-17 | 2015-05-13 | 山东省药学科学院 | Natural fruit and vegetable cleaning fresh-keeping agent and sue method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307225A (en) * | 2016-08-30 | 2017-01-11 | 李伟基 | Processing method of red dates |
| CN114304262A (en) * | 2022-01-11 | 2022-04-12 | 新疆农业科学院农业质量标准与检测技术研究所 | Silver ion-containing chitosan preservative for red dates |
| CN114403389A (en) * | 2022-01-21 | 2022-04-29 | 张有祥 | Processing technology of Xinkang jujube and manufacturing method of kang |
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Application publication date: 20160518 |
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