CN109090218A - A kind of preservation method of blueberry and Kiwi berry - Google Patents
A kind of preservation method of blueberry and Kiwi berry Download PDFInfo
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- CN109090218A CN109090218A CN201810910148.7A CN201810910148A CN109090218A CN 109090218 A CN109090218 A CN 109090218A CN 201810910148 A CN201810910148 A CN 201810910148A CN 109090218 A CN109090218 A CN 109090218A
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- blueberry
- kiwi berry
- leaf
- lotus leaf
- separation layer
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- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 47
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000004321 preservation Methods 0.000 title claims abstract description 22
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
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- 238000007789 sealing Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 230000015572 biosynthetic process Effects 0.000 claims description 9
- 238000001179 sorption measurement Methods 0.000 claims description 7
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- 238000001816 cooling Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
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- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 claims 1
- 229920002554 vinyl polymer Polymers 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 17
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 244000298697 Actinidia deliciosa Species 0.000 description 35
- 229930014669 anthocyanidin Natural products 0.000 description 7
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 7
- 235000008758 anthocyanidins Nutrition 0.000 description 7
- 229930002875 chlorophyll Natural products 0.000 description 5
- 235000019804 chlorophyll Nutrition 0.000 description 5
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000012528 membrane Substances 0.000 description 5
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229910001385 heavy metal Inorganic materials 0.000 description 3
- 238000002955 isolation Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 125000006432 1-methyl cyclopropyl group Chemical group [H]C([H])([H])C1(*)C([H])([H])C1([H])[H] 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
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- 230000000050 nutritive effect Effects 0.000 description 2
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- 210000000697 sensory organ Anatomy 0.000 description 2
- ZHQQRIUYLMXDPP-SSDOTTSWSA-N Actinidine Natural products C1=NC=C(C)C2=C1[C@H](C)CC2 ZHQQRIUYLMXDPP-SSDOTTSWSA-N 0.000 description 1
- 240000006063 Averrhoa carambola Species 0.000 description 1
- 235000010082 Averrhoa carambola Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- 239000005977 Ethylene Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- ZHQQRIUYLMXDPP-ZETCQYMHSA-N actinidine Chemical compound C1=NC=C(C)C2=C1[C@@H](C)CC2 ZHQQRIUYLMXDPP-ZETCQYMHSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000005779 cell damage Effects 0.000 description 1
- 208000037887 cell injury Diseases 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
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- 230000003111 delayed effect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Packages (AREA)
Abstract
The invention discloses the preservation methods of a kind of blueberry and Kiwi berry, successively follow the steps below: thinking that new new lotus leaf is first obtained to sterilizing lotus leaf after drying, cutting off, finish, rub and sterilize；Fresh caraway is picked, it is dry after being cleaned with tap water, obtain caraway cured leaf；Fresh blueberry or Kiwi berry are picked, fresh blueberry or Kiwi berry are first put into the polybag that can be sealed；Then, lotus leaf item is laid on blueberry or Kiwi berry and forms netted separation layer, it is dry to repave caraway；Take 2-30 packet 1-MCP pack, every packet 1-MCP pack weight is 0.3-0.7g, is put into after gentle in the polybag of step 4 with warm water, then by plastic bag sealing.The method of the present invention is easy to operate, time saving, laborsaving, can handle a large amount of fruits rapidly and transport under hot summer hot environment, thus, there is great promotional value in practical applications.
Description
Technical field:
The present invention relates to antistaling agent fields, relate generally to the preservation method of a kind of blueberry and Kiwi berry.
Background technique:
Blueberry is a kind of perennial shrub small berries with better nutritivity value and wide development prospect[1], contain in blueberry
There is nutritional ingredient abundant, such as: anthocyanidin, flavonoids, amino acid, fiber, protein, superoxide dismutase (SOD), Ye Lv
Element, fructose, vitamin and several mineral materials etc..Anthocyanidin can improve eyesight, improve immunity, anticancer, multi mineral mass-energy dimension
Isohydria is held, superoxide dismutase (SOD) can effectively remove the free radical of human body.So with extraordinary battalion
Support value, medical value and economic value.It is " king of world's fruit " by good reputation.
Kiwi berry also known as carambola, Mao Muguo, Chinese grooseberry etc., kiwifruit fruit sweet and sour taste, quality be fresh and tender, it is soft,
Flavor is delicious, there is the effect of promoting enterogastric peristalsis and quenching one's thirst.Its contain actinidine, proteolytic enzyme, anthocyanidin, chlorophyll,
The microelements such as the organic matters such as tannin pectin and carbohydrate and calcium, potassium, selenium, zinc, germanium can effectively adjust cell metabolism and pre-
The formation of preventing thrombosis, it is also rich in resist free radical to the vitamin C of cell damage, a variety of with antioxidation
Organic acid such as grape acid, citric acid etc., a small amount of fat, so it is with nutritive value abundant, by liking for consumer.
About 400,000 tons of Kiwi berry annual output of China, account for the 26.7% of Gross World Product, ranking the first in the world [2].
The collecting season of blueberry and Kiwi berry is summer, and weather temperature is higher, and germ reproduction is very fast, and picking fruit goes to obstruct
Afterwards, the base of a fruit trace left is easily infected by disease germs[3], cause fruit rot rotten.Furthermore temperature is the strongest influence of respiration
Factor and fruit generate endogenous and exogenous ethylene inducement, and hot environment at this time facilitates respiration of fruits and accelerates the ripening,
Fruit is easily caused to soften, moldy metamorphism.Secondly, blueberry and Kiwi berry thin skin, sugar-acid ratio height, water content are high, with maturity
Increase, more vulnerable to mechanical damage and Natural Ruptures, resistance to transportability poorer.With the raising of human living standard, people are more pursued
The fruit of high quality also proposed increasingly higher demands to the freshness and nutritive value of fruit, for meet demand and mention
High commercial value, so that fruit freshness preserving technology becomes problem concerned by people.
Summary of the invention:
The object of the invention is exactly flavor in order to keep blueberry and kiwifruit fruit and extends them in hot summer
Freshness date under hot environment provides the preservation method of a kind of blueberry and Kiwi berry.
The present invention is achieved by the following technical solutions:
A kind of preservation method of blueberry and Kiwi berry, it is characterised in that: successively follow the steps below:
One, new new lotus leaf is picked, is cleaned up with tap water, after the moisture for drying fresh leaf surface, is cut into the lotus of 1-3cm wide
Leaf item；Lotus leaf item is put into rolling machine after cooling down water-removing leaves in time with 120-280 DEG C of water-removing 2-8min and rubs 0-
30min obtains lotus leaf and rubs leaf.
Two, the lotus leaf for obtaining step 1 is rubbed leaf and is encased in triangular flask, and slight squeeze is to filling for this purpose, with ventilative
Sealed membrane is sealed, and with 121 DEG C of high pressure steam sterilization 10-25min, is taken out, and sterilizing lotus leaf is obtained.
Three, fresh caraway is picked, it is dry after being cleaned with tap water, obtain caraway cured leaf.
Four, fresh blueberry or Kiwi berry are picked, fresh blueberry or Kiwi berry are first put into the polybag that can be sealed；
Then, lotus leaf item interval is laterally laid on blueberry or Kiwi berry formation first layer separation layer, then by lotus leaf longitudinal gap
It is laid on formation second layer separation layer on first layer separation layer, first layer separation layer and second layer separation layer form netted isolation
Layer；Then caraway cured leaf is layered on netted separation layer and forms adsorption layer.
Five, take 2-30 packet 1-MCP pack, every packet 1-MCP pack weight is 0.3-0.7g, with warm water it is gentle after be put into step
In four polybag, then by plastic bag sealing.
A kind of preservation method of the blueberry and Kiwi berry, it is characterised in that: the polybag is polyethylene plastic bag,
The volume of polyethylene plastic bag is 0.002-1.0m3。
The preservation method of a kind of blueberry and Kiwi berry, it is characterised in that: 1- methyl cyclopropyl in the 1-MCP pack
The content of alkene is 0.01-0.05%.
The preservation method of a kind of blueberry and Kiwi berry, it is characterised in that: 1- methyl cyclopropyl in the 1-MCP pack
The content of alkene is 0.03%.
Plastic bag sealing is placed under summer hot environment, and the summer hot environment is 10:00~18:00 set temperature
It is 30 DEG C, set temperature is 25 DEG C in other times.
In the present invention by lotus leaf after rubbing and sterilizing, an isolation is formed in netted be laid on outside blueberry or Kiwi berry
Layer.It goes to temple to pray dried vegetable leaf on this separation layer upper berth again, so that caraway cured leaf has part to contact between blueberry or Kiwi berry.Due to
The cell wall of caraway, they have the ideal structure of absorption heavy metal, therefore, the plants such as caraway and its close relative's parsley and eryngo
Have an identical feature, i.e., there is good adsorption capacity to the heavy metals such as lead and other metal ions, by caraway cured leaf with
There is part contact between blueberry or Kiwi berry and play heavy metal on absorption blueberry or Kiwi berry, simultaneously as caraway is dry
Leaf with blueberry or Kiwi berry there is no all contacting, so caraway cured leaf will not be adhered to blueberry or Kiwi berry surface, Bu Huifa
The generation of raw phenomena such as influencing blueberry or Kiwi berry appearance or flavor.In addition, lotus leaf after treatment, in addition to having isolation
Effect, will not influence blueberry or Kiwi berry appearance or flavor.
The 1-MCP pack used in the method for the present invention at normal temperature can delayed fruit is mature well, aging, protect well
Hold hardness, brittleness, color, flavor, fragrance and the nutritional ingredient of fruit.
The invention has the advantages that
Require low temperature (general require at 5 DEG C or less) preservation different from other antistaling agents, the advantages of fresh-keeping method of the invention
It is, fresh blueberry and kiwifruit fruit can save under high temperature environment.
The method of the present invention is easy to operate, time saving, laborsaving, can handle a large amount of fruits rapidly and in hot summer high temperature
It is transported under environment, thus, there is great promotional value in practical applications.
Specific embodiment:
Embodiment one:
A kind of preservation method of blueberry and Kiwi berry, successively follows the steps below:
One, new new lotus leaf is picked, is cleaned up with tap water, after the moisture for drying fresh leaf surface, is cut into the lotus of 1-3cm wide
Leaf item；Lotus leaf item is put into rolling machine after cooling down water-removing leaves in time with 120-280 DEG C of water-removing 2-8min and rubs 0-
30min obtains lotus leaf and rubs leaf.
Two, the lotus leaf for obtaining step 1 is rubbed leaf and is encased in triangular flask, and slight squeeze is to filling for this purpose, with ventilative
Sealed membrane is sealed, and with 121 DEG C of high pressure steam sterilization 10-25min, is taken out, and sterilizing lotus leaf is obtained.
Three, fresh caraway is picked, it is dry after being cleaned with tap water, obtain caraway cured leaf.
Four, the similar blueberry of size, color, hardness 70 is taken, the polybag (V=0.002m that can be sealed is put into3) in；It connects
, lotus leaf item interval is laterally laid on formation first layer separation layer on blueberry, then lotus leaf longitudinal gap is laid on first
Second layer separation layer is formed on layer separation layer, first layer separation layer and second layer separation layer form netted separation layer；It then will be fragrant
Dried vegetable leaf is layered on netted separation layer and forms adsorption layer.
Five, three guarantees 1-MCP pack is taken, the content of 1- methyl cyclopropene is 0.03% in every packet 1-MCP pack,
It is put into after gentle with warm water in the polybag of step 4, then by plastic bag sealing, closed polybag is put into perseverance
In warm device, summer hot environment is imitated, is 30 DEG C in 10:00~18:00 set temperature, set temperature is 25 in other times
℃。
Variation, weight-loss ratio and the sense organ of certain physiologically active ingredients (anthocyanidin, chlorophyll, sugar) of detection blueberry are surveyed daily
Quality.
By this preservation method, for Blueberry under summer hot environment, freshness date can extend 7 days.
Embodiment 2
A kind of preservation method of blueberry and Kiwi berry, successively follows the steps below:
One, new new lotus leaf is picked, is cleaned up with tap water, after the moisture for drying fresh leaf surface, is cut into the lotus of 1-3cm wide
Leaf item；Lotus leaf item is put into rolling machine after cooling down water-removing leaves in time with 120-280 DEG C of water-removing 2-8min and rubs 0-
30min obtains lotus leaf and rubs leaf.
Two, the lotus leaf for obtaining step 1 is rubbed leaf and is encased in triangular flask, and slight squeeze is to filling for this purpose, with ventilative
Sealed membrane is sealed, and with 121 DEG C of high pressure steam sterilization 10-25min, is taken out, and sterilizing lotus leaf is obtained.
Three, fresh caraway is picked, it is dry after being cleaned with tap water, obtain caraway cured leaf.
Four, the similar Kiwi berry of size, color, hardness 14 is taken, the polybag (V=0.002m that can be sealed is put into3) in；
Then, lotus leaf item interval is laterally laid on blueberry formation first layer separation layer, then lotus leaf article longitudinal gap is laid on the
Second layer separation layer is formed on one layer of separation layer, first layer separation layer and second layer separation layer form netted separation layer；Then will
Caraway cured leaf is layered on netted separation layer and forms adsorption layer.
Five, 24 packet 1-MCP packs are taken, the content of 1- methyl cyclopropene is 0.03% in every packet 1-MCP pack, is moistened with warm water
Wet each pack, is put into the polybag of step 4, then by plastic bag sealing.
Closed polybag is put into thermostat, summer hot environment is imitated, is in 10:00~18:00 set temperature
30 DEG C, set temperature is 25 DEG C in other times.
Variation, the weight-loss ratio of certain physiologically active ingredients (anthocyanidin, chlorophyll, sugar) of detection Kiwi berry were surveyed every 1 day
And organoleptic quality.
By this preservation method, under the tangible summer hot environment of kiwi fruit, freshness date can extend 18 days.
Embodiment 3
A kind of preservation method of blueberry and Kiwi berry, successively follows the steps below:
One, new new lotus leaf is picked, is cleaned up with tap water, after the moisture for drying fresh leaf surface, is cut into the lotus of 1-3cm wide
Leaf item；Lotus leaf item is put into rolling machine after cooling down water-removing leaves in time with 120-280 DEG C of water-removing 2-8min and rubs 0-
30min obtains lotus leaf and rubs leaf.
Two, the lotus leaf for obtaining step 1 is rubbed leaf and is encased in triangular flask, and slight squeeze is to filling for this purpose, with ventilative
Sealed membrane is sealed, and with 121 DEG C of high pressure steam sterilization 10-25min, is taken out, and sterilizing lotus leaf is obtained.
Three, fresh caraway is picked, it is dry after being cleaned with tap water, obtain caraway cured leaf.
Four, the similar blueberry of size, color, hardness 60 is taken, the polybag (V=0.002m that can be sealed is put into3) in；It connects
, lotus leaf item interval is laterally laid on formation first layer separation layer on blueberry, then lotus leaf longitudinal gap is laid on first
Second layer separation layer is formed on layer separation layer, first layer separation layer and second layer separation layer form netted separation layer；It then will be fragrant
Dried vegetable leaf is layered on netted separation layer and forms adsorption layer.
Five, two packet 1-MCP packs are taken, the content of 1- methyl cyclopropene is 0.03% in every packet 1-MCP pack, and uses warm water
Each pack is soaked, is put into the polybag of step 4, then by plastic bag sealing.
Closed polybag is put into thermostat, summer hot environment is imitated, is in 10:00~18:00 set temperature
30 DEG C, set temperature is 25 DEG C in other times.
Variation, weight-loss ratio and the sense organ of certain physiologically active ingredients (anthocyanidin, chlorophyll, sugar) of detection blueberry are surveyed daily
Quality.
By this preservation method, for Blueberry under summer hot environment, freshness date can extend 6 days.
Embodiment 4
A kind of preservation method of blueberry and Kiwi berry, successively follows the steps below:
One, new new lotus leaf is picked, is cleaned up with tap water, after the moisture for drying fresh leaf surface, is cut into the lotus of 1-3cm wide
Leaf item；Lotus leaf item is put into rolling machine after cooling down water-removing leaves in time with 120-280 DEG C of water-removing 2-8min and rubs 0-
30min obtains lotus leaf and rubs leaf.
Two, the lotus leaf for obtaining step 1 is rubbed leaf and is encased in triangular flask, and slight squeeze is to filling for this purpose, with ventilative
Sealed membrane is sealed, and with 121 DEG C of high pressure steam sterilization 10-25min, is taken out, and sterilizing lotus leaf is obtained.
Three, fresh caraway is picked, it is dry after being cleaned with tap water, obtain caraway cured leaf.
Four, the similar Kiwi berry of size, color, hardness 12 is taken, the polybag (V=0.002m that can be sealed is put into3) in；
Then, lotus leaf item interval is laterally laid on blueberry formation first layer separation layer, then lotus leaf article longitudinal gap is laid on the
Second layer separation layer is formed on one layer of separation layer, first layer separation layer and second layer separation layer form netted separation layer；Then will
Caraway cured leaf is layered on netted separation layer and forms adsorption layer.
Five, 16 packet 1-MCP packs are taken, the content of 1- methyl cyclopropene is 0.03% in every packet 1-MCP pack, is moistened with warm water
Wet each pack, is put into the polybag of step 4, then by plastic bag sealing.
Closed polybag is put into thermostat, summer hot environment is imitated, is in 10:00~18:00 set temperature
30 DEG C, set temperature is 25 DEG C in other times.
Variation, the weight-loss ratio of certain physiologically active ingredients (anthocyanidin, chlorophyll, sugar) of detection Kiwi berry were surveyed every 1 day
And organoleptic quality.
By this preservation method, under the tangible summer hot environment of kiwi fruit, freshness date can extend 16 days.
Claims (4)
1. the preservation method of a kind of blueberry and Kiwi berry, it is characterised in that: successively follow the steps below:
One, new new lotus leaf is picked, is cleaned up with tap water, after the moisture for drying fresh leaf surface, is cut into the lotus leaf of 1-3cm wide
Item；Lotus leaf item is put into rolling machine after cooling down water-removing leaves in time with 120-280 DEG C of water-removing 2-8min and rubs 0-30min,
It obtains lotus leaf and rubs leaf；
Two, the lotus leaf for obtaining step 1 is rubbed leaf and is encased in triangular flask, and slight squeeze is to filling for this purpose, with ventilative sealing
Film is sealed, and with 121 DEG C of high pressure steam sterilization 10-25min, is taken out, and sterilizing lotus leaf is obtained；
Three, fresh caraway is picked, it is dry after being cleaned with tap water, obtain caraway cured leaf；
Four, fresh blueberry or Kiwi berry are picked, fresh blueberry or Kiwi berry are first put into the polybag that can be sealed；It connects
, lotus leaf item interval is laterally laid on formation first layer separation layer on blueberry or Kiwi berry, then lotus leaf longitudinal gap is spread
It is located at formation second layer separation layer on first layer separation layer, first layer separation layer and second layer separation layer form netted separation layer；
Then caraway cured leaf is layered on netted separation layer and forms adsorption layer；
Five, take 2-30 packet 1-MCP pack, every packet 1-MCP pack weight is 0.3-0.7g, with warm water it is gentle after be put into step 4
In polybag, then by plastic bag sealing.
2. the preservation method of a kind of blueberry and Kiwi berry according to claim 1, it is characterised in that: the polybag is poly-
Vinyl bag, the volume of polyethylene plastic bag are 0.002-1.0m3。
3. the preservation method of a kind of blueberry and Kiwi berry according to claim 1, it is characterised in that: the 1-MCP pack
The content of middle 1- methyl cyclopropene is 0.01-0.05%.
4. the preservation method of a kind of blueberry and Kiwi berry according to claim 3, it is characterised in that: the 1-MCP pack
The content of middle 1- methyl cyclopropene is 0.03%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115868532A (en) * | 2023-02-15 | 2023-03-31 | 成都工业学院 | Kiwi fruit fresh-keeping storage method |
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Application publication date: 20181228 |