CN110897000A - Fruit and vegetable fresh-keeping method - Google Patents
Fruit and vegetable fresh-keeping method Download PDFInfo
- Publication number
- CN110897000A CN110897000A CN201911254182.4A CN201911254182A CN110897000A CN 110897000 A CN110897000 A CN 110897000A CN 201911254182 A CN201911254182 A CN 201911254182A CN 110897000 A CN110897000 A CN 110897000A
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- Prior art keywords
- vegetables
- fruits
- fresh
- keeping
- fruit
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 239000003755 preservative agent Substances 0.000 claims abstract description 8
- 230000002335 preservative effect Effects 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 150000004665 fatty acids Chemical class 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 description 7
- 231100000252 nontoxic Toxicity 0.000 description 5
- 230000003000 nontoxic effect Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000003912 environmental pollution Methods 0.000 description 3
- 239000003761 preservation solution Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 208000035240 Disease Resistance Diseases 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000009448 modified atmosphere packaging Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
Images
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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a fruit and vegetable fresh-keeping method, which comprises the following steps: picking mature fruits and vegetables, enabling the fruits and vegetables not to be damaged, storing the fruits and vegetables in a closed space at the temperature of 0-2 ℃, and carrying out cold treatment for more than 24 hours to enable the temperature of the fruits and vegetables to be lower than 5 ℃; pressurizing the sealed space for storing fruits and vegetables to make the internal air pressure of the sealed space 2-3 atmospheric pressures, and keeping the internal air pressure for 15-30 minutes; spraying fresh-keeping liquid on the surfaces of the fruits and the vegetables in the pressurized closed space to form a layer of isolating film; relieving the pressure of the closed space to normal atmospheric pressure, recovering the temperature to 25-28 ℃, standing the fruits and vegetables sprayed with the preservative solution for 60-90 minutes, and airing to obtain the pretreated fruits and vegetables; and packaging the pretreated fruits and vegetables by using preservative films, and refrigerating and warehousing for storage. Compared with the prior art, the fruit and vegetable fresh-keeping method has long fresh-keeping time for the fruits and vegetables and high edible safety.
Description
[ technical field ] A method for producing a semiconductor device
The invention belongs to the technical field of preservation, and particularly relates to a fruit and vegetable preservation method.
[ background of the invention ]
Fruits and vegetables are one of foods in life of people, particularly, fruits and vegetables are essential in life of people at present in the health preservation process, so that various fruits and vegetables become hot sales.
Then, the biggest problem of fruits and vegetables is the storage and preservation problem, most fruits and vegetables have short preservation time, and phenomena such as browning, softening, rotting and deterioration easily occur.
At present, the fresh-keeping method of fruits and vegetables mainly comprises a physical method and a chemical method. Physical methods such as modified atmosphere preservation, modified atmosphere packaging technology, radiation preservation technology and the like all require special equipment, are high in cost and are not suitable for popularization and application. Chemical antistaling agent is mostly adopted in chemical method. The surface area of the fruits and vegetables is large, the tissues are crisp and tender, and the surfaces are large and not smooth, so that the residual of the preservative is easy to cause, and the environmental pollution and the potential safety hazard of the food can be caused.
[ summary of the invention ]
The invention aims to provide a fruit and vegetable fresh-keeping method which is long in fresh-keeping time and high in edible safety.
In order to solve the technical problem, the invention provides a fruit and vegetable fresh-keeping method, which comprises the following steps:
s1, storing the picked ripe fruits and vegetables in a closed space for cold treatment for more than 24 hours at the temperature of 0-2 ℃ to ensure that the temperature of the fruits and vegetables is lower than 5 ℃.
And step S2, pressurizing the sealed space for storing the fruits and vegetables to ensure that the air pressure inside the sealed space is 2-3 atmospheric pressures, and keeping for 15-30 minutes.
Step S3, spraying fresh-keeping liquid on the surfaces of the fruits and vegetables in the pressurized closed space to form a layer of isolating film; the fresh-keeping liquid is prepared from starch, fatty acid, folium Artemisiae Argyi powder and distilled water according to a preset proportion.
And step S4, releasing the pressure of the closed space to normal atmospheric pressure, recovering the temperature to 25-28 ℃, and then standing the fruits and vegetables sprayed with the preservation solution for 60-90 minutes to dry the fruits and vegetables to obtain the pretreated fruits and vegetables.
And step S5, packaging the pretreated fruits and vegetables by preservative films, and refrigerating and storing in a warehouse for storage.
Preferably, between step S1 and step S2, the method further includes: and step S11, screening out frozen damaged fruits and vegetables after the cold treatment.
Preferably, in step S5, the refrigerating temperature is 0-3.5 deg.C and the relative humidity is 65% -75%.
Preferably, in step S3, the spraying time of the preservation solution is 10-15 minutes.
Preferably, in step S3, the preset ratio is: the weight ratio of the starch to the fatty acid to the folium artemisiae argyi powder to the distilled water is 4:3:2: 80.
Compared with the prior art, the fresh-keeping liquid used by the fruit and vegetable fresh-keeping method is non-toxic and harmless, the cold treatment and the pressurization treatment realize double sterilization effects, the generation and the propagation of putrefying bacteria are inhibited, the fresh-keeping liquid is combined to form a protective film, the virus resistance and the disease resistance are realized, the vegetable deterioration is prevented, the fresh-keeping storage time is effectively prolonged, the fresh-keeping method is safe and non-toxic, and the problems of environmental pollution of chemical fresh-keeping agents, food safety and the like are avoided.
[ description of the drawings ]
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments of the present invention will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art that other drawings can be obtained according to these drawings without inventive exercise.
Fig. 1 is a flow chart of a fruit and vegetable fresh-keeping method provided by the embodiment of the invention.
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in figure 1, the invention provides a fruit and vegetable fresh-keeping method, which comprises the following steps:
s1, storing the picked ripe fruits and vegetables in a closed space for cold treatment for more than 24 hours at the temperature of 0-2 ℃ to ensure that the temperature of the fruits and vegetables is lower than 5 ℃.
And step S11, screening out frozen damaged fruits and vegetables after the cold treatment. Preventing subsequent rot from affecting the treatment of other fruits and vegetables.
And step S2, pressurizing the sealed space for storing the fruits and vegetables to ensure that the air pressure inside the sealed space is 2-3 atmospheric pressures, and keeping for 15-30 minutes. The pressurization treatment can effectively form physical sterilization effect.
And step S3, spraying preservative solution on the surfaces of the fruits and the vegetables in the pressurized closed space to form a layer of isolating film.
In the step, the time for spraying the preservative solution is 10-15 minutes, and a layer of isolating film can be effectively formed.
The fresh-keeping liquid is prepared from starch, fatty acid, folium Artemisiae Argyi powder and distilled water according to a preset proportion. Specifically, in the preparation of the fresh-keeping solution, the preset proportion is as follows: the weight ratio of the starch to the fatty acid to the folium artemisiae argyi powder to the distilled water is 4:3:2: 80. The fresh-keeping liquid is a biological fresh-keeping liquid and is non-toxic.
And step S4, releasing the pressure of the closed space to normal atmospheric pressure, recovering the temperature to 25-28 ℃, and then standing the fruits and vegetables sprayed with the preservation solution for 60-90 minutes to dry the fruits and vegetables to obtain the pretreated fruits and vegetables.
And step S5, packaging the pretreated fruits and vegetables by preservative films, and refrigerating and storing in a warehouse for storage.
In the step, the refrigeration temperature is 0-3.5 ℃, and the relative humidity is 65-75%.
The fruits and vegetables in the present invention mean fruits and vegetables.
Compared with the prior art, the fresh-keeping liquid used by the fruit and vegetable fresh-keeping method is non-toxic and harmless, the cold treatment and the pressurization treatment realize double sterilization effects, the generation and the propagation of putrefying bacteria are inhibited, the fresh-keeping liquid is combined to form a protective film, the virus resistance and the disease resistance are realized, the vegetable deterioration is prevented, the fresh-keeping storage time is effectively prolonged, the fresh-keeping method is safe and non-toxic, and the problems of environmental pollution of chemical fresh-keeping agents, food safety and the like are avoided.
While the foregoing is directed to embodiments of the present invention, it will be understood by those skilled in the art that various changes may be made without departing from the spirit and scope of the invention.
Claims (5)
1. A fruit and vegetable fresh-keeping method is characterized by comprising the following steps:
s1, storing the picked ripe fruits and vegetables in a closed space for cold treatment for more than 24 hours at the temperature of 0-2 ℃ to enable the temperature of the fruits and vegetables to be lower than 5 ℃ without damaging the fruits and vegetables;
s2, pressurizing the sealed space for storing the fruits and vegetables to make the air pressure inside the sealed space 2-3 atmospheres for 15-30 minutes;
step S3, spraying fresh-keeping liquid on the surfaces of the fruits and vegetables in the pressurized closed space to form a layer of isolating film; the fresh-keeping liquid is prepared by starch, fatty acid, folium artemisiae argyi powder and distilled water according to a preset proportion;
s4, relieving the pressure of the closed space to normal atmospheric pressure, recovering the temperature to 25-28 ℃, and then standing the fruits and vegetables sprayed with the fresh-keeping liquid for 60-90 minutes for airing to obtain the pretreated fruits and vegetables;
and step S5, packaging the pretreated fruits and vegetables by preservative films, and refrigerating and storing in a warehouse for storage.
2. The method for preserving fruits and vegetables according to claim 1, further comprising, between step S1 and step S2:
and step S11, screening out frozen damaged fruits and vegetables after the cold treatment.
3. The fruit and vegetable fresh-keeping method according to claim 1, characterized in that in step S5, the refrigeration temperature is 0-3.5 ℃, and the relative humidity is 65% -75%.
4. The fruit and vegetable fresh-keeping method according to claim 1, wherein in the step S3, the time for spraying the fresh-keeping liquid is 10-15 minutes.
5. The fruit and vegetable fresh-keeping method according to claim 1, characterized in that in step S3, the preset ratio is: the weight ratio of the starch to the fatty acid to the folium artemisiae argyi powder to the distilled water is 4:3:2: 80.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911254182.4A CN110897000A (en) | 2019-12-07 | 2019-12-07 | Fruit and vegetable fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911254182.4A CN110897000A (en) | 2019-12-07 | 2019-12-07 | Fruit and vegetable fresh-keeping method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110897000A true CN110897000A (en) | 2020-03-24 |
Family
ID=69823820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911254182.4A Pending CN110897000A (en) | 2019-12-07 | 2019-12-07 | Fruit and vegetable fresh-keeping method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110897000A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802452A (en) * | 2020-07-01 | 2020-10-23 | 北京鉴真保鲜科技有限公司 | Fruit and vegetable fresh-keeping and bacteriostatic method |
| CN112042736A (en) * | 2020-09-14 | 2020-12-08 | 北京鉴真保鲜科技有限公司 | Fruit and vegetable bacteriostatic fresh-keeping method and fresh-keeping box |
| CN115597290A (en) * | 2021-07-07 | 2023-01-13 | 合肥华凌股份有限公司（Cn） | Controlled atmosphere preservation control method, control device, preservation device and refrigerator |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102057981A (en) * | 2010-12-10 | 2011-05-18 | 建德市山木食品有限公司 | Combined refreshing method for prolonging shelf life of fresh vegetable lotus seed |
| CN102077859A (en) * | 2010-12-06 | 2011-06-01 | 江南大学 | Method for prolonging shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases |
| CN103548986A (en) * | 2013-11-13 | 2014-02-05 | 王朝国 | Refreshing method of edible fungi |
| CN107318964A (en) * | 2017-06-21 | 2017-11-07 | 中国农业科学院农产品加工研究所 | Agent keeping vegetable fresh, preparation method and its fresh-keeping of vegetables method |
-
2019
- 2019-12-07 CN CN201911254182.4A patent/CN110897000A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077859A (en) * | 2010-12-06 | 2011-06-01 | 江南大学 | Method for prolonging shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases |
| CN102057981A (en) * | 2010-12-10 | 2011-05-18 | 建德市山木食品有限公司 | Combined refreshing method for prolonging shelf life of fresh vegetable lotus seed |
| CN103548986A (en) * | 2013-11-13 | 2014-02-05 | 王朝国 | Refreshing method of edible fungi |
| CN107318964A (en) * | 2017-06-21 | 2017-11-07 | 中国农业科学院农产品加工研究所 | Agent keeping vegetable fresh, preparation method and its fresh-keeping of vegetables method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802452A (en) * | 2020-07-01 | 2020-10-23 | 北京鉴真保鲜科技有限公司 | Fruit and vegetable fresh-keeping and bacteriostatic method |
| CN112042736A (en) * | 2020-09-14 | 2020-12-08 | 北京鉴真保鲜科技有限公司 | Fruit and vegetable bacteriostatic fresh-keeping method and fresh-keeping box |
| CN115597290A (en) * | 2021-07-07 | 2023-01-13 | 合肥华凌股份有限公司（Cn） | Controlled atmosphere preservation control method, control device, preservation device and refrigerator |
| CN115597290B (en) * | 2021-07-07 | 2023-12-01 | 合肥华凌股份有限公司 | Controlled atmosphere fresh-keeping control method, control device, fresh-keeping device and refrigerator |
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Application publication date: 20200324 |