CN109258790A - 一种鲜切青皮果蔗的保鲜保色方法 - Google Patents
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Abstract
本发明涉及一种鲜切青皮果蔗的保鲜保色方法，属于农产品贮藏保鲜技术领域。具体包括以下步骤：切分、清洗、护色保鲜、包装和低温储藏。将果皮完好、无病虫害的果蔗切分成小段；切分后的果蔗用流动清水清洗掉表皮污物，放入护色保鲜液中进行超声处理；取出果蔗沥干表面水分，真空包装后进行辐照灭酶杀菌处理；将处理后的果蔗进行低温储藏。本发明能有效抑制多酚氧化酶酶活，消灭细菌，减少水分散失，抑制切口木质化，保证鲜切果蔗的质地、色泽和风味，保鲜期可延长至3~6个月，具有绿色、安全、环保、操作简单、成本低、便于储藏和运输等优点，具有良好的市场应用前景。
Description
技术领域
本发明属于农产品贮藏保鲜技术领域，尤其涉及一种鲜切青皮果蔗的保鲜保色方法。
技术背景
青皮果蔗是皮色为青绿色的水果型甘蔗，该类甘蔗皮薄、节长、多汁、口感脆甜，富含多种氨基酸和酚类物质，具有清热润肺的功效。鲜切果蔗便于运输，方便食用，越来越受到人们的欢迎。但是，果蔗含糖量较高，长期储藏容易发霉变质，其中最显著的变化就是退绿褐变，鲜切果蔗劣变速度更快，导致青皮果蔗多在福建、浙江等主产地进行销售，北方市场青皮果蔗非常少见。而且由于农作物的季节性特点，使得青皮果蔗销售期只能集中在11月至次年3月。
果蔬组织中的酚类物质在多酚氧化酶、过氧化物酶等酶的作用下会氧化形成褐色物质，导致退绿褐变，因此杀菌灭酶在果蔬保鲜技术中尤为重要。现在甘蔗生产加工过程中的保鲜技术，主要有去皮真空包装冷藏、高温灭菌、添加化学保鲜剂等手段，但是这些技术存在工艺复杂、口感下降、添加剂残留、灭酶不彻底、保鲜效果不佳等问题。因此，研发一种绿色、安全、环保、操作简单、成本低廉的鲜切果蔗保鲜保色方法，***解决鲜切果蔗储藏过程中的水分散失、酶促褐变、微生物滋生、切口木质化等问题，对果蔗市场的扩大和销售期的延长有重要的意义。
发明内容
本发明的主要目的在于克服现有技术的缺陷，提供一种鲜切青皮果蔗的保鲜保色方法，延长果蔗的保质期且食用安全，进一步扩大果蔗的销售市场。
本发明采用如下技术方案：
一种鲜切青皮果蔗的保鲜保色方法，包括如下步骤：
（1）切分：将表皮完好、无病虫害的青皮果蔗切分成甘蔗段；
（2）清洗：用流动清水清洗甘蔗表皮污物；
（3）护色保鲜：将清洗后的果蔗放入护色保鲜液中进行超声处理，处理后的果蔗自然沥干表面水分；
（4）包装：将单个果蔗段独立进行真空包装；
（5）灭酶杀菌：将包装好的果蔗置于钴-60辐照源场中抑制多酚氧化酶酶活，消灭细菌；
（6）冷藏：将辐照后的鲜切果蔗进行低温储藏。
其中步骤（1）中甘蔗段的长度为25 ~ 35 cm，且切口整齐，表皮无开裂。
其中步骤（3）所述护色保鲜液包括如下重量百分比的组份：0.1% ~ 0.5% D-异抗坏血酸钠，0.1% ~ 0.5% 氯化钙，1% ~ 2%壳聚糖，0.05% ~ 0.2%银耳多糖，0.5% ~ 2%海藻酸钠，0.2% ~ 0.6%山梨酸钾，0.1% ~ 0.5%酒石酸，0.1% ~ 0.6%水杨酸，余量为水。
其中步骤（3）中果蔗与护色保鲜液的料液重量比为1:5。
其中步骤（3）所述超声处理的工艺参数为：振动频率40 kHz， 温度15 ~ 25℃，时间10 ~ 20min。
其中步骤（4）所述真空包装工艺参数为：真空时间40 s，封口时间20 s，冷却时间5s；包装材料为食品级真空袋，。
其中步骤（5）所述钴60辐照剂量为0.3 ~ 0.8 kGy，辐照环境温度为10-20℃。
其中步骤（6）所述的冷藏温度为4 ~ 8 ℃。
本发明的优点是：通过护色保鲜液、超声处理、辐照处理和低温的储藏相结合的方式，能有效，减少水分散失，从而有效的抑制青皮果蔗的褐变反应和微生物的生长，保证鲜切果蔗的质地、色泽和风味，保鲜期可延长至3~6个月。保持良好的感官品质，延长保质期。本发明绿色、安全、环保，操作简单，成本低廉，便于储藏和运输，具有良好的市场推广应用前景。
附图说明
图1为保鲜处理后果蔗菌落总数的变化。
图2为保鲜处理后果蔗多酚氧化酶酶活的变化。对照组：未做任何处理的甘蔗样品。
图3为储藏过程中感官效果图。
具体实施方式
以下结合附图和实施例详细说明本发明的技术方案。
实施例1
选取青皮果蔗代表品种雪蔗（产地三明市大田县）进行保鲜试验。挑选表皮完好、无机械损伤、无病虫害的果蔗，去除根部和蔗叶，将果蔗切分为长度30 cm的甘蔗段，且切口整齐，表皮无开裂；用流动清水将甘蔗表皮污物清洗干净；清洗后的果蔗按料液重量比1:5浸入到护色保鲜液中，在振动频率40 kHz ，20℃条件下超声15 min；超声处理后的果蔗，自然沥干表面水分；装入食品级真空袋中进行真空包装，每个真空袋中装入1根果蔗段，包装参数为真空时间40 s，封口时间20 s，冷却时间5 s；将包装好的鲜切果蔗在钴-60辐照源场进行辐照处理，辐照剂量为0.5 kGy，辐照环境温度为15℃；辐照后的鲜切果蔗于4℃下储藏。
本实施例的护色保鲜液包括如下重量百分比的组份：0.1% D-异抗坏血酸钠，0.1%氯化钙，1%壳聚糖，0.05%银耳多糖，0.5 %海藻酸钠，0.2%山梨酸钾，0.15%酒石酸，0.2%水杨酸，余量为水。
图1为采用本工艺处理后的果蔗汁与新鲜果蔗汁中菌落总数的变化。图2为采用本工艺处理后的果蔗与对照组中多酚氧化酶酶活的变化，其中对照组为未做任何处理的甘蔗样品。图1、图2的检测结果表明本工艺具有良好的杀菌灭酶效果，能够有效的抑制果蔗的发霉和褐变反应。
实施例2
果蔗品种和产地同实施例1。将表皮完好、无机械损伤、无病虫害的果蔗，进行切分，切分长度为25 cm，且切口整齐，表皮无开裂；切分好的果蔗段用流动清水清洗甘蔗表皮污物后，按料液重量比1:5置于护色保鲜液中，并在振动频率40 kHz ，25℃下超声10 min；超声处理后的果蔗，自然沥干表面水分，装入食品级真空袋中进行真空包装，每个真空袋中装入1根果蔗段，包装参数为真空时间40 s，封口时间20 s，冷却时间5 s；包装好的鲜切果蔗在钴-60辐照源场进行辐照处理，辐照剂量为0.3 kGy，辐照环境温度为20℃；辐照后果蔗在4℃条件下储藏。
本实施例的护色保鲜液包括如下重量百分比的组份：0.3% D-异抗坏血酸钠，0.3%氯化钙，1.5%壳聚糖，0.1%银耳多糖，1.0%海藻酸钠，0.3%山梨酸钾， 0.3%酒石酸，0.2%水杨酸溶液，余量为水。
图3为本发明处理后的果蔗储藏3个月后甘蔗感官颜色的变化，对照组为未做任何处理的真空包装样品。结果表明经护色保鲜液和辐照处理后的果蔗在整个储藏过程中表面没有出现褐变、组织萎缩和发霉现象，产品的感官和食用品质俱佳，保鲜效果良好。
实施例3
选取青皮果蔗代表品种雪蔗（产地福州市闽侯县）进行保鲜处理，要求所选果蔗表皮完好、无机械损伤、无病虫害。将果蔗切分为长度35 cm的甘蔗段，且切口整齐，表皮无开裂；切分好的果蔗段用流动清水清洗甘蔗表皮污物；将洗净后的果蔗段至于护色保鲜液中，于振动频率40 kHz ，15℃下超声20 min；超声处理后的果蔗，自然沥干表面水分；将沥干的单个果蔗段独立进行真空包装，包装参数同实施例1，包装好的鲜切果蔗以0.8 kGy进行辐照，辐照环境温度为10℃；辐照后果蔗在8℃条件下储藏。本发明方法处理后的果蔗储藏4个月，仍然保持良好青绿色表皮和甘蔗特有的香甜滋味，水分充足，保鲜效果良好。
本实施例的护色保鲜液包括如下重量百分比的组份：0.4% D-异抗坏血酸钠，0.4%氯化钙，1.5%壳聚糖，0.2%银耳多糖，1.5%海藻酸钠，0.5%山梨酸钾，0.4%酒石酸，0.5%水杨酸，余量为水。
实施例4
果蔗的挑选、切分和清洗处理同实施例3。果蔗护色保鲜液包括如下重量百分比的组分：D-异抗坏血酸钠0.5%， 氯化钙0.5%，2.0%壳聚糖，0.2%银耳多糖，2.0%海藻酸钠，0.6%山梨酸钾，0.5%酒石酸，0.6%水杨酸，料液重量比为1:5，果蔗的超声、沥干、真空包装及辐照参数同实施例3。保鲜护色处理后的果蔗于4℃下储藏，储藏6个月，没有出现发霉和褐变现象，具有良好的储藏稳定性。
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (8)
1.一种鲜切青皮果蔗的保鲜保色方法，其特征在于，所述方法包括如下步骤：
（1）切分：将表皮完好、无病虫害的青皮果蔗切分成甘蔗段；
（2）清洗：用流动清水清洗甘蔗表皮污物；
（3）护色保鲜：将清洗后的果蔗放入护色保鲜液中进行超声处理，处理后的果蔗自然沥干表面水分；
（4）包装：将单个果蔗段独立进行真空包装；
（5）灭酶杀菌：将包装好的果蔗置于钴-60辐照源场中抑制多酚氧化酶酶活，消灭细菌；
（6）冷藏：将辐照后的鲜切果蔗进行低温储藏。
2.根据权利要求1所述的一种鲜切青皮果蔗的保鲜保色方法，其特征在于，步骤（1）所述甘蔗段长度为25 ~ 35 cm，且切口整齐，表皮无开裂。
3.根据权利要求1所述的一种鲜切青皮果蔗的保鲜保色方法，其特征在于，步骤（3）所述护色保鲜液包括如下重量百分比的组份：0.1% ~ 0.5% D-异抗坏血酸钠，0.1% ~ 0.5%氯化钙，1% ~ 2%壳聚糖，0.05% ~ 0.2%银耳多糖，0.5% ~ 2%海藻酸钠，0.2% ~ 0.6%山梨酸钾，0.1% ~ 0.5%酒石酸，0.1% ~ 0.6%水杨酸，余量为水。
4.根据权利要求1所述的一种鲜切青皮果蔗的保鲜保色方法，其特征在于，步骤（3）中果蔗与护色保鲜液的料液重量比为1:5。
5.根据权利要求1所述的一种鲜切青皮果蔗的保鲜保色方法，其特征在于：步骤（3）所述超声处理，其工艺参数为：振动频率40 kHz，温度15 ~ 25℃，时间10 ~ 20min。
6.根据权利要求1所述的一种鲜切青皮果蔗的保鲜保色方法，其特征在于：步骤（4）所述真空包装工艺参数为：真空时间40 s，封口时间15 s，冷却时间5 s；包装材料为食品级真空袋。
7.根据权利要求1所述的一种鲜切青皮果蔗的保鲜保色方法，其特征在于：步骤（5）所述钴60辐照剂量为0.3 ~ 0.8 kGy，辐照环境温度为10-20℃。
8.根据权利要求1所述的一种鲜切青皮果蔗的保鲜保色方法，其特征在于：步骤（6）所述的冷藏温度为4 ~ 8 ℃。
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