CN106070554A - A kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method - Google Patents
A kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method Download PDFInfo
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- CN106070554A CN106070554A CN201610460921.5A CN201610460921A CN106070554A CN 106070554 A CN106070554 A CN 106070554A CN 201610460921 A CN201610460921 A CN 201610460921A CN 106070554 A CN106070554 A CN 106070554A
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- fructus momordicae
- momordicae charantiae
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method, the method comprises the following steps: Fructus Momordicae charantiae harvesting, pre-cooling, sorting, cleaning and sterilization, coating preservation, dehydration, secondary pre-cooling, controlled atmospheric packing, ultraviolet-sterilization, warehouse-in.The invention belongs to fresh-keeping of vegetables storing technology field, utilize the mode that twice sterilization, twice pre-cooling, coating preservation controlled atmospheric packing combine, in the case of not using any chemical reagent, maintain Fructus Momordicae charantiae higher quality, guarantee the mouthfeel of original food, taste and nutrition, can also really ensure the natural juice of fresh bitter, original flavor and original appearance, and have no side effect, be a modern preserving fruit and vegetable utilizing technique of effective Shelf-life.
Description
Technical field
The invention belongs to fresh-keeping of vegetables storing technology field, be specifically related to a kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method.
Background technology
Fructus Momordicae charantiae fruity sweetness and bitterness, main makees vegetable, containing abundant nutritional labeling, because of Fructus Momordicae charantiae produce seasonal strong, organize aqueous
Measuring high, fresh and tender perishable, under room temperature, storage life is shorter, and Fructus Momordicae charantiae belongs to the fruit and vegetable having climacteric, and the melon skin of cyan once color becomes
Latent green, it is meant that sudden change has arrived, if melon backs down the beginning exposes yellow, illustrates that Fructus Momordicae charantiae is the most aging.Fructus Momordicae charantiae is to ethylene ten
Divide sensitivity, even if with the presence of the ethylene of denier, it is also possible to excite Fructus Momordicae charantiae the most aging.Fructus Momordicae charantiae skin is thin, and the whole body is rib, easily touches
Wound, once has wound, produces ethylene at once, not only promote self aging, also promotes the Fructus Momordicae charantiae of surrounding to accelerate aging.Fructus Momordicae charantiae is afraid of cold,
Both made to be also possible to be damaged to plants caused by sudden drop in temperature when 10 DEG C.Therefore use effective preservation technique just to extend the shelf life of fresh bitter
It is particularly important.
In recent years, along with the change of people's consumption consciousness, food-safety problem is increasingly paid attention to, tend to select not
The fresh fruit of vegetables processed by chemical reagent.In general, low temperature, high humility, hypoxia, high carbon dioxide, low ethylene, aseptic ring
Border is conducive to the fresh-keeping of fruit and vegerable, and therefore the Main Means of fresh-keeping packaging is to maintain low temperature, controls moisture evaporation, regulation Ring
Border, remove ethylene gas, sterilization and antibacterial etc..The most traditional fresh-preserving packing method has preservation by low temperature, antistaling agent fresh-keeping, fresh-keeping
Film fresh-keeping method etc..It was verified that these packing methods serve active and effective effect to the fresh-keeping of Fructus Momordicae charantiae, but also different
The existence certain defect of degree, such as preservation by low temperature power consumption is high, antistaling agent is fresh-keeping exists chemical contamination health risk, preservative film bag
Dress makes fruit and vegerable seal for a long time, and ethylene gathers, and more easily causes problems such as rotting.
CN105028619A discloses a kind of method of controlled atmosphere Fructus Momordicae charantiae, and the method comprises the following steps: raw material is located in advance
Reason, pack, gas flush packaging, sterilize, store and transport.In this patent, 1-methyl cyclopropene used and calper calcium peroxide antistaling agent belong to chemistry examination
, there is the probability of chemical contamination in agent, and calper calcium peroxide belongs to strong oxidizer, has zest.
It can thus be appreciated that above several preservation methods are all individually present certain defect.Therefore, it is badly in need of finding a kind of new fresh-keeping
The method of Fructus Momordicae charantiae, shorter effectively to solve Fructus Momordicae charantiae storage life, avoid the generation of chemical contamination simultaneously, extend the shelf of fresh bitter
Phase.
Summary of the invention
To this end, the present invention uses the technology that a kind of compound controlled atmospheric packing is fresh-keeping, utilize twice sterilization, twice pre-cooling, film
Fresh keeping gas packs the mode combined, and in the case of not using any chemical reagent, maintains Fructus Momordicae charantiae higher quality, moreover it is possible to true
Just ensureing the natural juice of fresh bitter, original flavor and original appearance, and having no side effect, be that modern fruit and vegerable of effective Shelf-life are protected
Fresh technique.
The technical solution used in the present invention is as follows:
A kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method, comprises the steps:
S1, pretreatment
Fructus Momordicae charantiae is carried out precooling treatment, cleaning and sterilization；
S2, coating preservation
Edible film-coating antistaling agent is taked to carry out coating preservation in pretreated Fructus Momordicae charantiae；
S3, secondary pre-cooling
Putting into, after carrying out the Fructus Momordicae charantiae surface moisture after film air-drying, the pre-freezer that temperature is 10-11 DEG C, to carry out secondary pre-
Cold；
S4, controlled atmospheric packing
Fructus Momordicae charantiae is placed in controlled atmosphere combined package bag, and seals after described controlled atmosphere combined package bag is filled with low-oxygen gas；
S5, post processing
Controlled atmosphere combined package bag after sealing is placed under the ultraviolet of 230-280nm and carries out two-stage sterilization 22-26min
After, preserve under the conditions of 10-12 DEG C.
Precooling treatment in described step S1 uses forced ventilation mode, and cold wind temperature is 10 DEG C, and pre-coo time is 1.5-
2h, cold wind wind speed is 0.9-1.1m/s.
Cleaning and sterilization in described step S1 be use concentration be the aqueous solution of chlorine dioxide of 50-100mg/L, soak time
For 5-10 minute.
In described step S2, edible film-coating fresh-keeping film-coating antistaling agent is the mixture of polysaccharide, protein, lipid and water, its
The concentration of middle polysaccharide is 1-2wt%, and the concentration of protein is 0.36-0.8wt%, the concentration of lipid is 1-2wt%, soak time
For 5-6 minute.
Described polysaccharide is the one in cellulose, pectin, starch, alginate, chitosan, carrageenan, natural gum or wherein
Several mixture；Protein is a kind of or the most several in casein, gelatin, soybean protein, zein, albumin
Mixture；Lipid is paraffin, Cera Flava, palm wax, mineral oil, vegetable oil, acetyl monoglyceride, stearic acid, lauric acid and fatty acid
A kind of or the most several mixture in sucrose ester.
Using cold wind drier to air-dry Fructus Momordicae charantiae surface moisture in described step S3, cold wind temperature controls at 10-12 DEG C, air-dries
Time 5-8min.
In described step S3, the pre-coo time of secondary pre-cooling is 5-10min.
Low-oxygen gas in described step S4 is the mixed gas of oxygen, carbon dioxide, nitrogen, and its content is respectively oxygen
5-6vol%, carbon dioxide 3-5vol%, nitrogen 90-91vol%.
Described Fructus Momordicae charantiae is that 7-8 is ripe, fresh and tender, full, free from extraneous odour, Fructus Momordicae charantiae without pest and disease damage, the fruit stem of described Fructus Momordicae charantiae
For 2-3cm；Described Fructus Momordicae charantiae carries out precooling treatment after gathering in 30min.
The present invention has the advantages that relative to prior art
(1) present invention uses twice sterilization technology can more effectively play disinfection, the effect of suppression growth of microorganism,
Thus extend Fructus Momordicae charantiae shelf life.Early stage uses aqueous solution of chlorine dioxide sterilization, and its sterilization is rapidly, cheap, not by the water hardness
The impact how many with salt, can maintain long bactericidal effect, can eliminate protozoacide, spore, mycete, biology expeditiously
Films etc., are the environmental protection method for disinfection of a kind of unharmful substance residual.In order to be further ensured that Fructus Momordicae charantiae is in nothing after controlled atmospheric packing
Collarium border, we take ultraviolet-sterilization again to sterilize, it is possible to resolve Fructus Momordicae charantiae microbial infection in packaging, storage process is asked
Topic, with Shelf-life.
(2) present invention uses dipping method that edible film-coating fresh-keeping solution is imposed on Fructus Momordicae charantiae surface, on its surface after air-drying
Forming the hyaline membrane of thin layer, suppression Repiration also reduces nutrition deterioration；Suppression moisture evaporation, prevents shrinkage from wilting, has
It is beneficial to keep the freshness of Fructus Momordicae charantiae；Suppression microorganism invades, and prevents putrid and deteriorated, is a kind of safe and environment-friendly, with low cost, behaviour
Make the easy method extending Fructus Momordicae charantiae storage period.Additionally use the hypoxia composite fresh-keeping gas bag to having been charged into Fructus Momordicae charantiae when packaging
Air in pack is replaced, and change package the gas mixing ratio in bag, forms the Mini-type air pressure debugging environment in bag, thus reaches to subtract
The metabolism of slow Fructus Momordicae charantiae, extends freshness date and the shelf life of Fructus Momordicae charantiae.Guarantee that the mouthfeel of original food, taste and nutrition become simultaneously
Part, really ensure that the natural juice of Fructus Momordicae charantiae, original flavor, original appearance.(3) method provided for the checking present invention has substantially Fructus Momordicae charantiae is fresh-keeping
Progressive, the present inventor has carried out contrast test, and Fructus Momordicae charantiae after selecting uses preservation by low temperature (A group), antistaling agent
Method fresh-keeping (D group) described in fresh-keeping (B group), preservative film fresh-keeping (C group), documents CN105028619A and the present invention protect
Fresh method (E group) carries out fresh-keeping experiment to Fructus Momordicae charantiae simultaneously.Test result indicate that: A group, B group, the Fructus Momordicae charantiae of C group began to less than 10 days
Jaundice, obvious deliquescing, partial decomposition phenomenon occur, fresh-keeping effect is poor.Do not find bright during the Fructus Momordicae charantiae of E group and D group 35-40 days
Aobvious is rotten, but local deliquescing phenomenon occurs in D group Fructus Momordicae charantiae, illustrates that Fructus Momordicae charantiae will go bad；And E group Fructus Momordicae charantiae is after fresh-keeping 35-40 days
Hardness without significant change, show preservation method of the present invention compared with CN105028619A fresh-keeping method, hard to Fructus Momordicae charantiae in storage process
Degree impact is less, and fresh-keeping effect is more preferable.
Accompanying drawing explanation
In order to make present disclosure be more likely to be clearly understood, below according to the specific embodiment of the present invention and combine
Accompanying drawing, the present invention is further detailed explanation, wherein
Fig. 1 is Fructus Momordicae charantiae controlled atmospheric packing antistaling process flow chart
Detailed description of the invention
The present invention can be embodied in many different forms, and should not be construed as limited to embodiment set forth herein.
On the contrary, it is provided that these embodiments so that the disclosure will be thorough and complete, and the design of the present invention will be fully conveyed to
Those skilled in the art, the present invention will only be defined by the appended claims.
Embodiment 1:
Present embodiments provide a kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method, include following steps:
S1, pretreatment
Fructus Momordicae charantiae is plucked: select that 7-8 is ripe, fresh and tender, full, free from extraneous odour, Fructus Momordicae charantiae without pest and disease damage are plucked, and retain 2-3cm really
Handle is put in establishment bamboo basket, in order to Fructus Momordicae charantiae ventilates and preserves, and prevents Fructus Momordicae charantiae from causing ethylene to gather because of Repiration, and makes melon body become
Yellow；Described Fructus Momordicae charantiae utilizes forced ventilation to carry out precooling treatment in 30min after gathering, cold wind temperature is 10 DEG C, wind speed setting
0.9m/s, pre-coo time is 1.5h.
Classification is selected: after pre-cooling, carries out classification according to sugar-preserved gourd size, outward appearance, Maturity and color etc., rejects excessive, mistake
Little, disease pest melon.
Cleaning and sterilization: it is water-soluble that the Fructus Momordicae charantiae after classification being selected immerses the chlorine dioxide circulated that concentration is 100mg/L
In liquid, soak and carry out sterilization processing, the most again cleaning showers in 5 minutes.
S2, coating preservation
Owing to Fructus Momordicae charantiae is being plucked or is being easily subject to mechanical damage in early stage processing procedure, it is easier to rotten, so by Fructus Momordicae charantiae
Immersing in edible film-coating antistaling agent 5-6 minute, described edible film-coating antistaling agent is polysaccharide, protein, lipid and water
Mixture, wherein the concentration of polysaccharide is 2wt%, and the concentration of protein is 0.5wt%, the concentration of lipid is 2wt%.Described polysaccharide
For starch, described protein gelatin, described lipid is paraffin.
S3, secondary pre-cooling
Using cold wind drier to air-dry Fructus Momordicae charantiae surface moisture in the Fructus Momordicae charantiae after film, cold wind temperature controls at 12 DEG C, air-dries
Time 5min, anhydrous to melon surface, then Fructus Momordicae charantiae is put into the pre-freezer that temperature is 10-11 DEG C carry out secondary pre-cooling, enter
One step reduces Fructus Momordicae charantiae surface moisture and temperature, and to guarantee freshness date, pre-coo time is 5min.
S4, controlled atmospheric packing
Fructus Momordicae charantiae is placed in controlled atmosphere combined package bag, and seals after described packaging bag is filled with low-oxygen gas, control packaging
Bag internal oxygen gas 5vol%, carbon dioxide 4.5vol%, nitrogen 90.5vol%.
S5, post processing
Ultraviolet-sterilization: packaged Fructus Momordicae charantiae is placed under the ultraviolet light that ultraviolet wavelength is 253.7nm and carries out re-pasteurization
Processing, irradiation time is 22min, and irradiation distance is 1.5m.
Warehouse-in storage: the Fructus Momordicae charantiae after ultraviolet-sterilization is put in freezer and preserved, controlling reserve temperature is 10 DEG C, wet
Degree is 86%.
Embodiment 2:
Present embodiments provide a kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method, include following steps:
S1, pretreatment
Fructus Momordicae charantiae is plucked: select that 7-8 is ripe, fresh and tender, full, free from extraneous odour, Fructus Momordicae charantiae without pest and disease damage are plucked, and retain 2-3cm really
Handle is put in establishment bamboo basket, in order to Fructus Momordicae charantiae ventilates and preserves, and prevents Fructus Momordicae charantiae from causing ethylene to gather because of Repiration, and makes melon body become
Yellow；Described Fructus Momordicae charantiae utilizes forced ventilation to carry out precooling treatment in 30min after gathering, cold wind temperature is 10 DEG C, wind speed setting 1m/
S, pre-coo time is 2h.
Classification is selected: after pre-cooling, carries out classification according to sugar-preserved gourd size, outward appearance, Maturity and color etc., rejects excessive, mistake
Little, disease pest melon.
Cleaning and sterilization: the Fructus Momordicae charantiae after classification being selected immerses the aqueous solution of chlorine dioxide circulated that concentration is 50mg/L
In, soak and carry out sterilization processing, the most again cleaning showers in 10 minutes.
S2, coating preservation
Owing to Fructus Momordicae charantiae is being plucked or is being easily subject to mechanical damage in early stage processing procedure, it is easier to rotten, so by Fructus Momordicae charantiae
Immersing in edible film-coating antistaling agent 5-6 minute, described edible film-coating antistaling agent is polysaccharide, protein, lipid and water
Mixture, wherein the concentration of polysaccharide is 2wt%, and the concentration of protein is 0.36wt%, the concentration of lipid is 1wt%.Described many
Sugar is chitosan, and protein is soybean protein, and lipid is vegetable oil.
S3, secondary pre-cooling
Using cold wind drier to air-dry Fructus Momordicae charantiae surface moisture in the Fructus Momordicae charantiae after film, cold wind temperature controls at 10 DEG C, air-dries
Time 8min, anhydrous to melon surface, then Fructus Momordicae charantiae is put into the pre-freezer that temperature is 10-11 DEG C carry out secondary pre-cooling, enter
One step reduces Fructus Momordicae charantiae surface moisture and temperature, and to guarantee freshness date, pre-coo time is 7min.
S4, controlled atmospheric packing
Fructus Momordicae charantiae is placed in controlled atmosphere combined package bag, and seals after described controlled atmosphere combined package bag is filled with low-oxygen gas,
Control oxygen 6vol%, carbon dioxide 4vol%, nitrogen 90vol% in packaging bag.
S5, post processing
Ultraviolet-sterilization: packaged Fructus Momordicae charantiae is placed under the ultraviolet light that ultraviolet wavelength is 240nm and carries out at re-pasteurization
Reason, irradiation time is 26min, and irradiation distance is 1.5m.
Warehouse-in storage: the Fructus Momordicae charantiae after ultraviolet-sterilization is put in freezer and preserved, controlling reserve temperature is 12 DEG C, wet
Degree is 90%.
Embodiment 3:
Present embodiments provide a kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method, include following steps:
S1, pretreatment
Fructus Momordicae charantiae is plucked: select that 7-8 is ripe, fresh and tender, full, free from extraneous odour, Fructus Momordicae charantiae without pest and disease damage are plucked, and retain 2-3cm really
Handle is put in establishment bamboo basket, in order to Fructus Momordicae charantiae ventilates and preserves, and prevents Fructus Momordicae charantiae from causing ethylene to gather because of Repiration, and makes melon body become
Yellow；Described Fructus Momordicae charantiae utilizes forced ventilation to carry out precooling treatment in 30min after gathering, cold wind temperature is 10 DEG C, wind speed setting
1.1m/s, pre-coo time is 1.5h.
Classification is selected: after pre-cooling, carries out classification according to sugar-preserved gourd size, outward appearance, Maturity and color etc., rejects excessive, mistake
Little, disease pest melon.
Cleaning and sterilization: the Fructus Momordicae charantiae after classification being selected immerses the aqueous solution of chlorine dioxide circulated that concentration is 70mg/L
In, soak and carry out sterilization processing, the most again cleaning showers in 8 minutes.
S2, coating preservation
Owing to Fructus Momordicae charantiae is being plucked or is being easily subject to mechanical damage in early stage processing procedure, it is easier to rotten, so by Fructus Momordicae charantiae
Immersing in edible film-coating antistaling agent 5-6 minute, described edible film-coating antistaling agent is polysaccharide, protein, lipid and water
Mixture, wherein the concentration of polysaccharide is 1wt%, and the concentration of protein is 0.8wt%, the concentration of lipid is 2wt%.Described polysaccharide
For carrageenan, protein is zein, and lipid is acetyl monoglyceride.
S3, secondary pre-cooling
Using cold wind drier to air-dry Fructus Momordicae charantiae surface moisture in the Fructus Momordicae charantiae after film, cold wind temperature controls at 11 DEG C, air-dries
Time 6min, anhydrous to melon surface, then Fructus Momordicae charantiae is put into the pre-freezer that temperature is 10-11 DEG C carry out secondary pre-cooling, enter
One step reduces Fructus Momordicae charantiae surface moisture and temperature, and to guarantee freshness date, pre-coo time is 8min.
S4, controlled atmospheric packing
Fructus Momordicae charantiae is placed in controlled atmosphere combined package bag, and seals after described controlled atmosphere combined package bag is filled with low-oxygen gas,
Control oxygen 5vol%, carbon dioxide 5vol%, nitrogen 90vol% in packaging bag.
S5, post processing
Ultraviolet-sterilization: packaged Fructus Momordicae charantiae is placed under the ultraviolet light that ultraviolet wavelength is 280nm and carries out at re-pasteurization
Reason, irradiation time is 24min, and irradiation distance is 1.5m.
Warehouse-in storage: the Fructus Momordicae charantiae after ultraviolet-sterilization is put in freezer and preserved, controlling reserve temperature is 11 DEG C, wet
Degree is 87%.
Embodiment 4:
Present embodiments provide a kind of Fructus Momordicae charantiae controlled atmospheric packing preservation method, include following steps:
S1, pretreatment
Fructus Momordicae charantiae is plucked: select that 7-8 is ripe, fresh and tender, full, free from extraneous odour, Fructus Momordicae charantiae without pest and disease damage are plucked, and retain 2-3cm really
Handle is put in establishment bamboo basket, in order to Fructus Momordicae charantiae ventilates and preserves, and prevents Fructus Momordicae charantiae from causing ethylene to gather because of Repiration, and makes melon body become
Yellow；Described Fructus Momordicae charantiae utilizes forced ventilation to carry out precooling treatment in 30min after gathering, cold wind temperature is 10 DEG C, wind speed setting 1m/
S, pre-coo time is 2h.
Classification is selected: after pre-cooling, carries out classification according to sugar-preserved gourd size, outward appearance, Maturity and color etc., rejects excessive, mistake
Little, disease pest melon.
Cleaning and sterilization: the Fructus Momordicae charantiae after classification being selected immerses the aqueous solution of chlorine dioxide circulated that concentration is 80mg/L
In, soak and carry out sterilization processing, the most again cleaning showers in 6 minutes.
S2, coating preservation
Owing to Fructus Momordicae charantiae is being plucked or is being easily subject to mechanical damage in early stage processing procedure, it is easier to rotten, so by Fructus Momordicae charantiae
Immersing in edible film-coating antistaling agent 5-6 minute, described edible film-coating antistaling agent is polysaccharide, protein, lipid and water
Mixture, wherein the concentration of polysaccharide is 2wt%, and the concentration of protein is 0.8wt%, the concentration of lipid is 1wt%.Described polysaccharide
For alginate, protein is casein, and lipid is stearic acid.
S3, secondary pre-cooling
Using cold wind drier to air-dry Fructus Momordicae charantiae surface moisture in the Fructus Momordicae charantiae after film, cold wind temperature controls at 12 DEG C, air-dries
Time 7min, anhydrous to melon surface, then Fructus Momordicae charantiae is put into the pre-freezer that temperature is 10-11 DEG C carry out secondary pre-cooling, enter
One step reduces Fructus Momordicae charantiae surface moisture and temperature, and to guarantee freshness date, pre-coo time is 10min.
S4, controlled atmospheric packing
Fructus Momordicae charantiae is placed in controlled atmosphere combined package bag, and seals after described controlled atmosphere combined package bag is filled with low-oxygen gas,
Control oxygen 6vol%, carbon dioxide 3vol%, nitrogen 91vol% in packaging bag.
S5, post processing
Ultraviolet-sterilization: packaged Fructus Momordicae charantiae is placed under the ultraviolet light that ultraviolet wavelength is 253.7nm and carries out re-pasteurization
Processing, irradiation time is 25min, and irradiation distance is 1.5m.
Warehouse-in storage: the Fructus Momordicae charantiae after ultraviolet-sterilization is put in freezer and preserved, controlling reserve temperature is 12 DEG C, wet
Degree is 85%.
The present invention use edible film-coating antistaling agent in polysaccharide can be cellulose, pectin, starch, alginate,
A kind of or the most several mixture in chitosan, carrageenan, natural gum；Protein is casein, gelatin, soybean protein, jade
A kind of or the most several mixture in rice gluten, albumin；Lipid be paraffin, Cera Flava, palm wax, mineral oil, vegetable oil,
A kind of or the most several mixture in acetyl monoglyceride, stearic acid, lauric acid and fatty acid cane sugar ester.Above-mentioned enumerate many
Sugar, protein and lipid material are common food additive, all can realize the goal of the invention of the present invention, repeat it the most one by one
Embodiment.
Below in conjunction with specific experiment example, the present invention will be further described:
Pluck Fructus Momordicae charantiae according to method described in the embodiment of the present invention, classification is selected, and the Fructus Momordicae charantiae after then selecting divides
For A, B, C, D, E five groups, the processing method of each group is as follows:
A group: preservation by low temperature group.After classification is selected, it is carried out sterilizing to Fructus Momordicae charantiae according to the method in the embodiment of the present invention,
Pack after air-drying surface moisture, put in the freezer that temperature is 0-8 DEG C and preserve.
B group: fresh-keeping group of antistaling agent.After classification is selected, it is carried out killing to Fructus Momordicae charantiae according to the method in the embodiment of the present invention
Bacterium, air-dries and packs after showing moisture, then will load in bag than antistaling agent described in file CN105028619A, 10-12 DEG C of bar
Preserve under part.
C group: preservative film fresh-keeping group.After classification is selected, according to the method in the embodiment of the present invention, Fructus Momordicae charantiae is carried out clearly
Wash sterilization, air-dry and pack with preservative film after showing moisture, preserve under the conditions of 10-12 DEG C.
D group: fresh-keeping group of method described in CN105028619A.After classification is selected, use institute in CN105028619A embodiment
Method of stating carries out Preservation Treatment to Fructus Momordicae charantiae.
E group: fresh-keeping group of the present invention.According to the method in the embodiment of the present invention 1, Fructus Momordicae charantiae is carried out Preservation Treatment.
Use preservation by low temperature (A group), antistaling agent fresh-keeping (B group), preservative film fresh-keeping (C group), documents
Method described in CN105028619A fresh-keeping (D group), fresh-keeping method of the present invention (E group), carry out fresh-keeping experiment to Fructus Momordicae charantiae simultaneously, its experiment
The results are shown in Table 1:
Fresh-keeping effect and the fresh keeping time of Fructus Momordicae charantiae are contrasted by the different preservation method of table 1
As seen from the above table, A group, B group, the Fructus Momordicae charantiae of C group began to jaundice, obvious deliquescing, partial decomposition occur less than 10 days
Phenomenon, fresh-keeping effect is poor.Do not find the most rotten during the Fructus Momordicae charantiae of E group and D group 35-40 days, but the appearance of D group Fructus Momordicae charantiae is locally
Deliquescing phenomenon, illustrates that Fructus Momordicae charantiae will go bad；And E group Fructus Momordicae charantiae hardness after fresh-keeping 35-40 days, without significant change, shows that the present invention protects
Fresh method is compared with CN105028619A fresh-keeping method, and less on Fructus Momordicae charantiae hardness impact in storage process, fresh-keeping effect is more preferable.
Above-described embodiment is only for clearly demonstrating example, and not restriction to embodiment.For institute
For the those of ordinary skill in genus field, change or the change of other multi-form can also be made on the basis of the above description
Dynamic.Here without also cannot all of embodiment be given exhaustive.And the obvious change thus extended out or change
Move among still in the protection domain of the invention.
Claims (10)
1. a Fructus Momordicae charantiae controlled atmospheric packing preservation method, it is characterised in that comprise the steps:
S1, pretreatment
Fructus Momordicae charantiae is carried out precooling treatment, cleaning and sterilization；
S2, coating preservation
Edible film-coating antistaling agent is taked to carry out coating preservation in pretreated Fructus Momordicae charantiae；
S3, secondary pre-cooling
Put into, after carrying out the Fructus Momordicae charantiae surface moisture after film air-drying, the pre-freezer that temperature is 10-11 DEG C and carry out secondary pre-cooling；
S4, controlled atmospheric packing
Fructus Momordicae charantiae is placed in controlled atmosphere combined package bag, and seals after described controlled atmosphere combined package bag is filled with low-oxygen gas；
S5, post processing
Controlled atmosphere combined package bag after sealing is placed under the ultraviolet that wavelength is 240-280nm and carries out two-stage sterilization 22-26min
After, preserve under the conditions of 10-12 DEG C.
Fructus Momordicae charantiae controlled atmospheric packing preservation method the most according to claim 1, it is characterised in that at the pre-cooling in described step S1
Reason uses forced ventilation mode, and cold wind temperature is 10 DEG C, and pre-coo time is 1.5-2h, and cold wind wind speed is 0.9-1.1m/s.
Fructus Momordicae charantiae controlled atmospheric packing preservation method the most according to claim 1, it is characterised in that the cleaning in described step S1 is killed
Bacterium be use concentration be the aqueous solution of chlorine dioxide of 50-100mg/L, soak time is 5-10 minute.
Fructus Momordicae charantiae controlled atmospheric packing preservation method the most according to claim 1, it is characterised in that in described step S2, edibility is coated with
Film antistaling agent is the mixture of polysaccharide, protein, lipid and water, and wherein the concentration of polysaccharide is 1-2wt%, and the concentration of protein is
0.36-0.8wt%, the concentration of lipid are 1-2wt%, and soak time is 5-6 minute.
Fructus Momordicae charantiae controlled atmospheric packing preservation method the most according to claim 4, it is characterised in that described polysaccharide is cellulose, really
A kind of or the most several mixture in glue, starch, alginate, chitosan, carrageenan, natural gum；Protein be casein,
A kind of or the most several mixture in gelatin, soybean protein, zein, albumin；Lipid is paraffin, Cera Flava, Petiolus Trachycarpi
A kind of or the most several mixing in wax, mineral oil, vegetable oil, acetyl monoglyceride, stearic acid, lauric acid and fatty acid cane sugar ester
Compound.
Fructus Momordicae charantiae controlled atmospheric packing preservation method the most according to claim 1, it is characterised in that use cold wind in described step S3
Drying machine air-dries Fructus Momordicae charantiae surface moisture, and cold wind temperature controls at 10-12 DEG C, air-dry time 5-8min.
Fructus Momordicae charantiae fresh-keeping method of modified atmosphere packing the most according to claim 6, it is characterised in that secondary pre-cooling in described step S3
Pre-coo time be 5-10min.
Fructus Momordicae charantiae controlled atmospheric packing preservation method the most according to claim 1, it is characterised in that the low oxygen in described step S4
Body is the mixed gas of oxygen, carbon dioxide, nitrogen.
Fructus Momordicae charantiae controlled atmospheric packing preservation method the most according to claim 8, it is characterised in that oxygen in described low-oxygen gas
5-6vol%, carbon dioxide 3-5vol%, nitrogen 90-91vol%.
Fructus Momordicae charantiae controlled atmospheric packing preservation method the most according to claim 1, it is characterised in that described Fructus Momordicae charantiae is that 7-8 becomes
Ripe, fresh and tender, full, free from extraneous odour, Fructus Momordicae charantiae without pest and disease damage, the fruit stem of described Fructus Momordicae charantiae is 2-3cm；Described Fructus Momordicae charantiae gather after
Precooling treatment is carried out in 30min.
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| CN106615084A (en) * | 2016-12-15 | 2017-05-10 | 南宁学院 | Preservation method of fresh-cut Chinese yam |
| CN106900838A (en) * | 2017-02-27 | 2017-06-30 | 无锡德林船舶设备有限公司 | A kind of combined refreshing method of control controlled atmosphere fruit vegetables sweating water |
| CN106912559A (en) * | 2017-05-10 | 2017-07-04 | 盐城工学院 | A kind of eggplant and fresh-keeping treating method by Preservation Treatment |
| CN107094865A (en) * | 2017-05-10 | 2017-08-29 | 盐城工学院 | A kind of strong eggplant of cold resistance and the method for improving eggplant fruit cold resistance |
| CN107223708A (en) * | 2017-07-13 | 2017-10-03 | 味特佳生态农业镇江有限公司 | A kind of fruit and vegetable coating antistaling agent and preparation method thereof |
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| CN106615084A (en) * | 2016-12-15 | 2017-05-10 | 南宁学院 | Preservation method of fresh-cut Chinese yam |
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| CN107094865A (en) * | 2017-05-10 | 2017-08-29 | 盐城工学院 | A kind of strong eggplant of cold resistance and the method for improving eggplant fruit cold resistance |
| CN106912559A (en) * | 2017-05-10 | 2017-07-04 | 盐城工学院 | A kind of eggplant and fresh-keeping treating method by Preservation Treatment |
| CN107223708A (en) * | 2017-07-13 | 2017-10-03 | 味特佳生态农业镇江有限公司 | A kind of fruit and vegetable coating antistaling agent and preparation method thereof |
| CN107969476A (en) * | 2017-12-07 | 2018-05-01 | 浙江润物网络科技有限公司 | A kind of honey peach fresh-keeping method of modified atmosphere packing |
| CN108125097A (en) * | 2018-03-13 | 2018-06-08 | 王华广 | A kind of fresh-keeping warehouse of built in sterilization filtering |
| CN108413691A (en) * | 2018-03-13 | 2018-08-17 | 王华广 | A kind of fresh-keeping warehouse with sterilizing buffering effect |
| CN108413690A (en) * | 2018-03-13 | 2018-08-17 | 王华广 | A kind of fresh-keeping warehouse with disinfection filtering surge chamber |
| CN109042864A (en) * | 2018-08-06 | 2018-12-21 | 湖北文理学院 | The preparation method of balsam pear store method and balsam pear product |
| CN110122556A (en) * | 2019-05-30 | 2019-08-16 | 江苏奥斯忒食品有限公司 | A kind of preservation method of the antibacterial film low temperature of fresh-cut common cattail |
| CN112868752A (en) * | 2021-02-03 | 2021-06-01 | 陶虎 | Automatic biological fresh-keeping system |
| CN115281243A (en) * | 2022-08-04 | 2022-11-04 | 广西汇鸣商贸有限公司 | Fruit tunnel type precooling apparatus based on potential water |
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