CN116076561A - Fresh-keeping method for fresh-cut lemon slices - Google Patents
Fresh-keeping method for fresh-cut lemon slices Download PDFInfo
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- CN116076561A CN116076561A CN202211091632.4A CN202211091632A CN116076561A CN 116076561 A CN116076561 A CN 116076561A CN 202211091632 A CN202211091632 A CN 202211091632A CN 116076561 A CN116076561 A CN 116076561A
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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
- A23B7/14—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
- A23B7/152—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 comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the technical field of lemon fresh-keeping, and particularly relates to a fresh-keeping method for fresh-cut lemon slices. The method comprises the following steps: selecting fresh, pest-free and mechanically damaged whole lemon fruits, soaking the whole lemon fruits in a 2% sodium hypochlorite solution for 2min to remove residual dirt on the surfaces of the fruit, then washing the whole lemon fruits with clear water, cutting the whole lemon fruits into slices with the thickness of 5-8 mm in a sterile environment, then storing the fresh-cut lemon slices in a self-air-conditioning fresh-keeping bag with good moisture permeability and air conditioning, simultaneously putting the fresh-keeping slices into slow-release fresh-keeping paper, sealing the fresh-keeping bag with a heat sealing machine, and then storing the fresh-keeping bags; or placing fresh-cut lemon slices into a plastic box, simultaneously placing slow-release preservative paper, covering the plastic box with a preservative film with moisture permeability and air conditioning function, and storing at 4 ℃ to inhibit physiological variation activity of the fresh lemon slices, maintain the balance of humidity of storage environment and prolong the preservation period of the fresh-cut lemon slices.
Description
Technical Field
The invention belongs to the technical field of lemon fresh-keeping, and particularly relates to a fresh-keeping method for fresh-cut lemon slices.
Background
Lemon is a citrus plant of the family Rutaceae, is the third biggest citrus fruit in the world following citrus and orange, and has become one of the most popular fruits at present. Lemon contains abundant vitamins, organic acids, various microelements and minerals, and various active ingredients such as eriocitrin, hesperidin, dioscin, flavonoid, coumarin and the like, and meanwhile, the fruit also gives off unique and intense faint scent, so that the lemon fruit can be eaten and seasoned, has the effects of nutrition, health care, beauty maintenance, face care and the like, and is popular among people. Fresh lemon is difficult to store, the market mainly uses dried lemon slices, but the color, taste and aroma of the fresh lemon slices are difficult to compare with those of the fresh lemon slices, so that audience groups are reduced, and the fresh lemon slices are difficult to circulate and limit due to fresh keeping, so that the expansion of consumption modes and economic income are reduced.
The main problem of fresh cut lemon slices storage is that: 1. the pulp tissue is brown, and the quality is reduced because the pulp tissue contains polyphenol oxidase (PPO), peroxidase (POD) and the like, which are easy to cause enzymatic brown with oxygen, substrates and the like in the air; 2. the fragrance is light, and the fresh lemon has unique fragrance due to the volatile components such as monoterpenes, sesquiterpenes, aldehydes, monoterpenes and monoterpene esters emitted from fresh peel and pulp, but the volatile compounds are easy to lose and convert in the storage and processing processes, so that the fragrance is gradually light, disappears and even generates peculiar smell.
The proper storage and fresh-keeping technology can effectively prolong the storage period of fresh lemon, keep good quality and flavor, increase the sales channel and widen the market. In europe and america, lemon and its manufactured foods are traditional foods and condiments on kitchens and dining tables. In China, lemon is a necessary fruit for all novel tea shops, and along with the understanding of people on nutrition and health care functions of the lemon, the consumption audience of the lemon is more and more, the consumption amount is a remarkable year-by-year increasing trend, and the lemon is widely applied to various industries such as food, medicines, cosmetics and the like. However, at present, the whole fruit distribution is mainly adopted, if the fresh-keeping period of the fresh-cut lemon slices can be prolonged, a unified distribution mode of a central kitchen can be realized, manual working links of storefronts are reduced, and standardized management of each lemon slice is ensured; meanwhile, a selection mode is provided for more consumers who like fresh-cut lemon slices, a community fresh-keeping delivery cabinet and a supermarket provide small packages of the fresh-cut lemon slices, the consumers do not need to buy a whole fruit, do not need to cut, and can enjoy self-brewing lemon tea, lemon juice and delicious food with lemon flavor without worrying about the fact that one fruit is not used up.
However, the researches on fresh-cut lemon slices are less at present, and the fresh-cut lemon slices mainly have film coating preservation, but in the film coating preservation process, if the proportion of film components and the selection of raw materials are uncomfortable, peculiar smell is easy to generate or the content of fragrance substances is easy to reduce.
Disclosure of Invention
In view of the above problems, the present invention aims to provide a fresh-keeping method for fresh-cut lemon slices.
The technical content of the invention is as follows:
the invention provides a fresh-keeping method for fresh-cut lemon slices, which comprises the following steps:
1) Selecting fresh whole lemon fruits without plant diseases and insect pests and mechanical damage, soaking the whole lemon fruits in a 2% sodium hypochlorite solution for 2min for cleaning to remove residual dirt on the surfaces of the fruit, then cleaning the whole lemon fruits with clear water, and cutting the whole lemon fruits into slices with the thickness of 5-8 mm in a sterile environment;
2) Mode one: the fresh-cut lemon slices are stored in a self-gas-regulating fresh-keeping bag with good moisture permeability and gas regulating property, and meanwhile, slow-release fresh-keeping paper is put in the self-gas-regulating fresh-keeping bag, and then the fresh-keeping bag is sealed by a heat sealing machine and then stored;
mode two: putting fresh-cut lemon slices into a plastic box, simultaneously putting slow-release preservative paper, covering the plastic box with a preservative film with moisture permeability and air permeability by using a packaging machine, and then storing at 4 ℃;
the preservative paper is prepared by mixing the combination 1 and the combination 2, subpackaging the preservative paper into plastic paper with air permeability and moisture permeability, sealing the plastic paper, and then storing the plastic paper at 4 ℃;
the combination 1 and the combination 2 are mixed according to the mass ratio of 1:10 or 1:20;
the component 1 is 1-MCP compound which is 1-MCP powder containing 0.14 mass percent of 1-MCP based on alpha-cyclodextrin;
the component 2 is CaCl 2 ；
The self-gas-regulating fresh-keeping bag with good moisture permeability and gas regulating performance is a modified low-density polyethylene packaging bag, and the thickness of the low-density polyethylene packaging bag is 0.2mm, and O of the low-density polyethylene packaging bag is as follows 2 Transmittance of 11643cm 3 /m 2 ·24h·0.1Mpa、CO 2 Transmittance of 17460.5cm 3 /m 2 24 h.0.1 MPa, moisture permeability of 62.586g/m 2 ·24h；
The preparation method of the modified low-density polyethylene packaging bag comprises the following steps: mixing low-density polyethylene, polyethylene glycol (n=1000-2000), glycerol, carboxymethyl starch, activated carbon powder and calcium carbonate, uniformly stirring, obtaining superfine powder materials through a superfine pulverizer, pouring into a blow molding machine, extruding at 175-190 ℃, and blow molding to obtain a packaging bag;
the low-density polyethylene comprises, by weight, 10-15 parts of low-density polyethylene, 1-3 parts of polyethylene glycol, 3-5 parts of glycerol, 5-7 parts of carboxymethyl starch, 2-4 parts of activated carbon powder and 0.5-1 part of calcium carbonate.
The beneficial effects of the invention are as follows:
the fresh-keeping method for the fresh-cut lemon slices adopts the modified low-density polyethylene packaging bag with good air permeability and moisture permeability, is used for controlling the gas composition and the humidity in the bag and maintains the low O 2 High CO 2 The preservation environment of the fresh-cut lemon slices is combined with the preservative paper with a slow release function, so that 1-MCP gas components are slowly released, excessive water vapor is adsorbed, physiological variation activities of the fresh-cut lemon slices are inhibited, the balance of the humidity of the preservation environment is maintained, the preservation period of the fresh-cut lemon slices is prolonged, the lemon slices do not produce phenomena of browning, water loss, peculiar smell and the like, and good flavor is maintained.
Drawings
FIG. 1 is a graph showing the preservation effect of the fresh-cut lemon slices of example 1;
FIG. 2 is a graph showing the preservation effect of the fresh-cut lemon slices of example 2;
FIG. 3 is a graph showing the preservation effect of the fresh-cut lemon slices of comparative example 1;
FIG. 4 is a graph showing the preservation effect of the fresh-cut lemon slices of comparative example 2;
FIG. 5 is a graph showing the preservation effect of the fresh-cut lemon slices of comparative example 3;
fig. 6 is a comparative graph of lemon fresh keeping process of comparative example 2, example 1 and comparative example 4.
Detailed Description
The invention is described in further detail below with reference to specific embodiments and the accompanying drawings, it being understood that these embodiments are only for the purpose of illustrating the invention and not for the purpose of limiting the same, and that various modifications of the invention, which are equivalent to those skilled in the art, will fall within the scope of the appended claims after reading the present invention.
All materials and reagents of the invention are materials and reagents of the conventional market unless specified otherwise.
Example 1
Fresh-keeping method for fresh-cut lemon slices
1) Selecting fresh whole lemon fruits without plant diseases and insect pests and mechanical damage, soaking the whole lemon fruits in a 2% sodium hypochlorite solution for 2min for cleaning to remove residual dirt on the surfaces of the fruit, then cleaning the whole lemon fruits with clear water, and cutting the whole lemon fruits into slices with the thickness of 5-8 mm in a sterile environment;
2) Mode one: fresh-cut lemon slices are stored in a self-gas-regulating fresh-keeping bag with good moisture permeability and gas regulating property, and simultaneously are put into slow-release fresh-keeping paper (1-MCP powder and CaCl) 2 The mass ratio is 1:20, the total weight of the preservative paper is 2 g), and the preservative bag is sealed by a heat sealing machine and then stored;
the preservative paper is packaged in a preservative bag with air permeability and moisture permeability, sealed and then stored at 4 ℃;
the self-gas-regulating fresh-keeping bag with good moisture permeability and gas regulating performance is a modified low-density polyethylene packaging bag with a thickness of 0.2mmPolyethylene packaging bag, O thereof 2 Transmittance of 11643cm 3 /m 2 ·24h·0.1Mpa、CO 2 Transmittance of 17460.5cm 3 /m 2 24 h.0.1 MPa, moisture permeability of 62.586g/m 2 ·24h；
The preparation method of the modified low-density polyethylene packaging bag comprises the following steps: mixing 12 parts of low-density polyethylene, 2 parts of polyethylene glycol (n=1000-2000), 4 parts of glycerol, 6 parts of carboxymethyl starch, 3 parts of active carbon powder and 0.5 part of calcium carbonate, uniformly stirring, obtaining superfine powder materials through an ultrafine grinder, pouring into a blow molding machine, extruding and blow molding at 180 ℃ to obtain the packaging bag.
The method of example 1 was repeated 3 times, and after the fresh-cut lemon was stored for 16 days, the freshness of the obtained lemon slices was as shown in fig. 1, and the lemon slices were golden in color, free from blackening phenomenon, and had lemon flavor.
Colony growth was not detected in the total number of colonies (GB 4789.2-2016), salmonella (GB 4789.4-2016), escherichia coli 0157 (GB 4789.36-2016) and Staphylococcus aureus (GB 4789.10-2016) at 1d, 4d, 7d, 10d and 16d, respectively, according to the national standard detection method.
Example 2
Fresh-keeping method for fresh-cut lemon slices
1) Selecting fresh whole lemon fruits without plant diseases and insect pests and mechanical damage, soaking the whole lemon fruits in a 2% sodium hypochlorite solution for 2min for cleaning to remove residual dirt on the surfaces of the fruit, then cleaning the whole lemon fruits with clear water, and cutting the whole lemon fruits into slices with the thickness of 5-8 mm in a sterile environment;
2) Placing fresh-cut lemon slices into plastic box, and simultaneously placing slow-release preservative paper (1-MCP powder and CaCl) 2 The mass ratio is 1:10, the total weight of the preservative paper is 2 g), and then the preservative film with moisture permeability and air regulation is covered by a packaging machine and then stored at 4 ℃;
the self-gas-regulating fresh-keeping bag with good moisture permeability and gas regulating performance is a modified low-density polyethylene packaging bag, and the thickness of the low-density polyethylene packaging bag is 0.2mm, and O of the low-density polyethylene packaging bag is as follows 2 Transmittance of 11643cm 3 /m 2 ·24h·0.1Mpa、CO 2 Transmittance of 17460.5cm 3 /m 2 ·24h·0.1MPa、Moisture permeability of 62.586g/m 2 ·24h；
The preparation method of the modified low-density polyethylene packaging bag comprises the following steps: mixing and uniformly stirring 10 parts of low-density polyethylene, 1 part of polyethylene glycol (n=1000-2000), 3 parts of glycerol, 5 parts of carboxymethyl starch, 2 parts of active carbon powder and 1 part of calcium carbonate, obtaining superfine powder materials through an ultrafine grinder, pouring the superfine powder materials into a blow molding machine, and extruding and blow molding at 175 ℃ to obtain the packaging bag.
The method of example 2 was repeated 3 times, and after the fresh-cut lemon was stored for 16 days, the freshness of the obtained lemon slices was as shown in fig. 2, and the lemon slices were golden in color, free from blackening phenomenon, and had lemon flavor.
No colony growth was detected by the same method as in example 1.
Comparative example 1
Fresh-keeping method for fresh-cut lemon slices
1) Selecting fresh whole lemon fruits without plant diseases and insect pests and mechanical damage, soaking the whole lemon fruits in a 2% sodium hypochlorite solution for 2min for cleaning to remove residual dirt on the surfaces of the fruit, then cleaning the whole lemon fruits with clear water, and cutting the whole lemon fruits into slices with the thickness of 5-8 mm in a sterile environment;
2) And packaging with common commercial fresh-keeping bags, and storing at 4 ℃.
The method of comparative example 1 was repeated 3 times, and after the fresh-cut lemon was stored for 16 days, the freshness of the obtained lemon slices was as shown in fig. 3, the color of the lemon slices was seriously blackened, the lemon slices were dehydrated, and no lemon flavor was generated.
No colony growth was detected by the same method as in example 1.
Comparative example 2
Fresh-keeping method for fresh-cut lemon slices
1) Selecting fresh whole lemon fruits without plant diseases and insect pests and mechanical damage, soaking the whole lemon fruits in a 2% sodium hypochlorite solution for 2min for cleaning to remove residual dirt on the surfaces of the fruit, then cleaning the whole lemon fruits with clear water, and cutting the whole lemon fruits into slices with the thickness of 5-8 mm in a sterile environment;
2) The self-gas-regulating fresh-keeping bag with good moisture permeability and gas regulating property is used for storing at 4 ℃ and sealing.
The method of comparative example 2 was repeated 3 times, and after the fresh-cut lemon was stored for 16 days, the freshness of the obtained lemon slices was as shown in fig. 4, the color of the lemon slices was blackened, and the lemon flavor was weakened.
No colony growth was detected by the same method as in example 1.
Comparative example 3
Fresh-keeping method for fresh-cut lemon slices
1) Selecting fresh whole lemon fruits without plant diseases and insect pests and mechanical damage, soaking the whole lemon fruits in a 2% sodium hypochlorite solution for 2min for cleaning to remove residual dirt on the surfaces of the fruit, then cleaning the whole lemon fruits with clear water, and cutting the whole lemon fruits into slices with the thickness of 5-8 mm in a sterile environment;
2) Packaging with common commercial fresh-keeping bag, simultaneously placing slow-release fresh-keeping paper, sealing, and storing at 4deg.C.
The method of comparative example 3 was repeated 3 times, and after the fresh-cut lemon was stored for 16 days, the freshness of the obtained lemon slices was as shown in fig. 5, the color of the lemon slices was blackened, and the lemon flavor was weakened.
No colony growth was detected by the same method as in example 1.
Comparative example 4
Fresh lemon whole fruit without plant diseases and insect pests and mechanical damage is selected, cut into slices with the thickness of 5-8 mm in a sterile environment, packaged into self-air-conditioning fresh-keeping bags with good moisture permeability and air conditioning, subjected to high-pressure plasma sterilization, inching at the frequency of 1000Hz, discharged for 2 times, pulse duration for 2s, sealed and stored at the temperature of 4 ℃.
The nutrition index of the lemon slices after being packed and stored at low temperature for 7 days and 16 days was measured, and the results are shown in table 1:
TABLE 1
As can be seen from table 1, the vitamin C content, the citric acid content, the malic acid content, and the total phenol content of the fresh-cut lemon slice of example 1 remained at higher levels;
the vitamin C content, citric acid content, malic acid content, and total phenol content of the fresh-cut lemon slices of example 2 were kept at higher levels than those of comparative examples 3 and 4.
The vitamin C content, citric acid content, malic acid content, and total phenol content of comparative example 3 were lower than those of examples 1 and 2.
Comparing the lemon slices of comparative example 2, example 1 and example 4, as shown in fig. 6, it can be seen that there is no significant difference in color and aroma from fresh lemon in 4 days of storage; after 10 days, the fragrance gradually fades, the color is not obviously changed, and unpleasant smell is not generated; at 16 days, the phenomenon of soft slices and water yielding can not occur, mucus production and 'black spots' can not occur, the control and sodium hypochlorite sterilization pulps are dry and comfortable, and have no peculiar smell, but the high-pressure plasma sterilization has slight peculiar smell, and the pulps have slight dissolution phenomenon, such as the lowest vitamin C content, citric acid content, malic acid content and total phenol content in table 1.
Claims (8)
1. The fresh-keeping method for the fresh-cut lemon slices is characterized by comprising the following steps of:
1) Selecting fresh whole lemon fruits without plant diseases and insect pests and mechanical damage, soaking the whole lemon fruits in a 2% sodium hypochlorite solution for 2min for cleaning to remove residual dirt on the surfaces of the fruit, then cleaning the whole lemon fruits with clear water, and cutting the whole lemon fruits into slices with the thickness of 5-8 mm in a sterile environment;
2) Mode one: the fresh-cut lemon slices are stored in a self-gas-regulating fresh-keeping bag with good moisture permeability and gas regulating property, and meanwhile, slow-release fresh-keeping paper is put in the self-gas-regulating fresh-keeping bag, and then the fresh-keeping bag is sealed by a heat sealing machine and then stored;
mode two: and (3) putting the fresh-cut lemon slices into a plastic box, simultaneously putting slow-release preservative paper, covering the plastic box with a preservative film with moisture permeability and air permeability by using a packaging machine, and then storing at 4 ℃.
2. The fresh-keeping method for fresh-cut lemon slices according to claim 1, wherein the fresh-keeping paper is prepared by mixing the combination 1 and the combination 2, subpackaging the mixture into plastic paper with air permeability and moisture permeability, sealing the plastic paper, and storing the plastic paper at 4 ℃.
3. The fresh-keeping method for fresh-cut lemon slices according to claim 1, wherein the combination 1 and the combination 2 are mixed according to the mass ratio of 1:10 or 1:20.
4. The preservation method for fresh-cut lemon slices according to claim 1, wherein the component 1 is 1-MCP complex, and the component 1 is 1-MCP powder containing 0.14% by mass of 1-MCP based on alpha-cyclodextrin.
5. The method for preserving fresh-cut lemon slices as claimed in claim 1, wherein the component 2 is CaCl 2 。
6. The fresh-keeping method for fresh-cut lemon slices as claimed in claim 1, wherein the self-air-conditioning fresh-keeping bag with good moisture permeability and air conditioning is a modified low-density polyethylene packaging bag with the thickness of 0.2mm, and O is formed by the following steps 2 Transmittance of 11643
cm 3 /m 2 ·24h·0.1Mpa、CO 2 Transmittance of 17460.5cm 3 /m 2 24 h.0.1 MPa, moisture permeability of 62.586g/m 2 ·24h。
7. The method for preserving fresh-cut lemon slices according to claim 6, wherein the preparation of the modified low-density polyethylene packaging bag is as follows: mixing low-density polyethylene, polyethylene glycol (n=1000-2000), glycerol, carboxymethyl starch, active carbon powder and calcium carbonate, stirring uniformly, obtaining superfine powder material by an superfine pulverizer, pouring into a blow molding machine, extruding at 175-190 ℃, and blow molding to obtain the packaging bag.
8. The fresh-keeping method for fresh-cut lemon slices according to claim 7, wherein the low-density polyethylene accounts for 10-15 parts, the polyethylene glycol accounts for 1-3 parts, the glycerol accounts for 3-5 parts, the carboxymethyl starch accounts for 5-7 parts, the activated carbon powder accounts for 2-4 parts and the calcium carbonate accounts for 0.5-1 part.
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