CN101473866A

CN101473866A - Fresh-keeping technique of wild acinus

Info

Publication number: CN101473866A
Application number: CNA2008100638178A
Authority: CN
Inventors: 陈战
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-01-02
Filing date: 2008-01-02
Publication date: 2009-07-08

Abstract

The invention discloses a preserving method for wild berries. An edible gelatin substance is heated, melted and added into the berries; the berries are stirred to evenly suspend in the edible gelatin; the gelatin is cooled to solidify into a frizzed body around the berries; and the berries are packed in vacuum, wherein, the transport and storage temperature ranges from minus 20 DEG C to 30 DEG C. In the preserving method, the gelatin substrate forms elastic honeycomb walls around the berries after the solidification and the walls have relatively strong crumpling resistance capability; and the berries are kept in vacuum such that the preserving period can reach more than six months and the transport is convenient. According to the different packaging periods of the berries, the natural color and the smell of the berries in the period are packaged in the gelatin so as to effectively avoid the loss of taste when the berries are eaten, and the berries are hermetically kept so as to maximally guarantee the freshness of the berries. The preserving method is suited to package various berries that can be damaged easily and have unique smells. The preserving method is a good method for long-distance transporting and long-term storing the rare wild primary-taste berries.

Description

The antistaling process of wild acinus

Technical field

The present invention relates to the fresh-keeping of a kind of berry, be specifically related to the preserving process of berries.

Background technology

The Daxinganling District in China Heilungkiang abounds with wild acinus, and is of a great variety, and available berry kind reaches more than 30 kinds, have value of exploiting and utilizing have 10 surplus kind.Main wild fruit kind has mountain grape, blueberry, sorb, Kiwi berry, red bean, blueberry, the fruit of Chinese magnoliavine etc.These wild fruits are rich in multiple nutritional components such as organic acid, pigment, tannin, protein, amino acid, are precious wild edible resources. be subjected to liking of the countries and regions people such as Japan, Southeast Asia, Hong Kong deeply.Wherein the wild acinus blueberry belongs to the fruit of homoamino acid, high zinc, high ferro, high-copper, homovitamin, has good nutrition health-care functions, and antioxidant and bacterial growth inhibitor such as anthocyanin, flavonoids, comprise strengthen eyesight, anti-eye strain, prevent that cranial nerve is aging, anticancer, softening blood vessel, enhancing human immunity etc., its nutritive value can be rated as " king of world's fruit " far above fruit such as apple, grape, oranges.And red bean, the formal name used at school linberry contains abundant vitamin C, vitamin E, abundant superoxide dismutase, also contains inorganic elements such as abundant amino acid, flavone compound, Fe.SOD in the red bean is for immune inflammation, rasdiation damage, tumour and anti-ageing prevention and therapeutic action arranged all, and the purpurin and the brass element that contain in the red bean fruit can be saved and strengthen eyesight, keep the health of eyes.Vitamin C, E content in the red bean fruit is compared the highest with similar fruit, be natural female cosmetic moistening health food.

Blueberry and red bean fruit, reserves are big, the output height.But because the fruit crust is thin, as easy as rolling off a log because the extruding between external force or the fruit causes breakage, also be down because damaged easily shortcoming reduces its freshness date.After general berry is plucked, can only preserve at normal temperatures 7-10 days,, can only deep processing become fruit juice, pulp, jam, fruit wine, beverage etc. so be not suitable for long-distance transport.Can lose the nutrition of berry like this, weaken the unique effects that itself has.And use existing antistaling agent, and freshness date was reached about 2 months, and antistaling agent contact for a long time with berry, not only can influence the taste of berry, anticorrisive agent wherein also has certain side effect to human body.

Summary of the invention

The object of the present invention is to provide a kind of preservation method of wild acinus, in storage and transportation, reduce breakage, but the time of the maintenance berry preservation and freshness at normal temperatures of maximum possible.

Technical scheme of the present invention is: add entry and mix in edible gelatin, heating makes it fully be dissolved in the water, treat that it is cooled to 30～45 ℃ and forms colloid, adding washed wild acinus stirs, the berry uniform particles is suspended in the colloid, and uniform colloid is set in around the berry, setting temperature is 20～25 ℃, promptly make solid-state berry suspension dress and freeze body, vacuum packaging or stripping and slicing final vacuum bag distribution packaging.

For quickening solidifying of colloid, setting temperature can also be 0 ℃～subzero 30 ℃.

Described edible gelatin is chosen any one in agar, jelly powder, fish glue powder or the gelatin powder.

Preservation method of the present invention adopts edible gelatin to be wrapped in berry and forms cellular elastic wall on every side, because the resiliency of gelatin, make the fruit body have certain anti-collision and anti-pressure ability, solved the fruit that collision in transportation and extruding cause and damaged, made things convenient for the transportation of berry.Formed an airtight protective layer because colloid is set in around the fruit, effectively completely cut off of the influence of extraneous factors such as air, temperature berry, make berry subzero 20 ℃ to temperature above freezing 30 ℃, fresh keeping time can both reach more than 6 months.After the wild acinus vacuum packaging of the present invention, make it have certain anti-extrusion ability, convenient transportation.The present invention is according to the berry encapsulation difference in period, and the natural colour of berry in this, smell etc. are encapsulated in the gelatin in period, effectively guarantees taste original flavor when edible, guaranteed the fresh of fruit body to greatest extent because berry is in air-tight state.Preservation method of the present invention extremely is fit to encapsulation smell uniqueness, the very easily damaged all kinds of berries of fruit body, is a kind of good method that solves rare wild original flavor berry long-distance transport and long preservation.

The specific embodiment

Get edible gelatin and do colloid, the weight ratio of agar and water is 1:100; Or the weight ratio of jelly powder, fish glue powder and water is 1:15; Or the weight ratio of gelatin powder and water is 1:60.Fully stirred 3 to 8 minutes, treat to be heated to behind its complete water absorption and swelling boil 100 ℃ of temperature of glue, and kept 3～10 minutes, use screen filtration immediately, the injection model container stirs.When treating that solution temperature is reduced to 30-45 ℃, drop in the gelatin liquid removing the clean berry of foreign material, the soft stirring evenly suspends the fruit body.The colloid mixer that fills berry after stirring is placed on 20～25 ℃ below the temperature, uniform colloid is set in around the berry, or puts into solidifying of 0 ℃ of low temperature～subzero 30 ℃ of acceleration colloids, solidify back formation freezing body, can be directly vacuum-packed, also can cut the final vacuum packing.

Eating method: heat 30 ℃～45 ℃ to make in the directly edible or apparatus container of the slurry jelly body that will unpack and freeze the fusing of body gelatin, it is edible separately to take out berry.Residual gelatin liquid in the process of separation gelatin and fruit does not have harm to human body.

Claims

1, a kind of antistaling process of wild acinus, it is characterized in that: in edible gelatin, add entry and mix, heating makes it fully be dissolved in the water, treat that it is cooled to 30～45 ℃ and forms colloid, add washed wild acinus and stir, the berry uniform particles is suspended in the colloid, and uniform colloid is set in around the berry, setting temperature is 20～25 ℃, promptly makes solid-state berry suspension dress and freezes body, vacuum packaging or stripping and slicing final vacuum bag distribution packaging.

2, the antistaling process of a kind of wild acinus according to claim 1 is characterized in that: described setting temperature is 0 ℃～subzero 30 ℃.

3, the antistaling process of a kind of wild acinus according to claim 1 is characterized in that: described edible gelatin is chosen any one in agar, jelly powder, fish glue powder or the gelatin powder.