CN101700055B - Method for quickly structurizing water molecules of fresh-cut fruits and fresh-cut vegetables under ultrahigh pressure to preserve fresh-cut fruits and vegetables with low cost - Google Patents
Method for quickly structurizing water molecules of fresh-cut fruits and fresh-cut vegetables under ultrahigh pressure to preserve fresh-cut fruits and vegetables with low cost Download PDFInfo
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Abstract
The invention relates to a method for quickly structurizing the water molecules in fresh-cut fruits and the fresh-cut vegetables under ultrahigh pressure to preserve the fresh-cut fruits and the fresh-cut vegetables with low cost, belonging to the filed of the fruit and the vegetable preserving technology. After the raw fruits and the raw vegetables are peeled and cut, any two of the nonpolar gases including argon gas, krypton gas, nitrogen and carbon dioxide, which are at the proportion of 1:1, are fed in the fruits and the vegetables, then the fruits and the vegetables are packaged and sealed by PET/PE composite film packaging bags which have the pressureproof density of 98-110 g/cm and the pressureproof thickness of 722 Mum, and the fruits and the vegetables are put in a superhigh-pressure container to be pressurized to 300-400 MPa at 10-15 DEG C for 20-30 min with the pressurizing speed being controlled at 50 MPa/s and the depressurizing speed being controlled at 100 MPa/s. The method can quickly structurize the water in the surfaces and the tissues of fresh-cut fruits and the fresh-cut vegetables which are processed at superhigh pressure on the basis of keeping the original nutritional value and sensory quality of the fruits and the vegetables so as to reduce the activity of the water molecules in the fresh-cut fruits and the fresh-cut vegetables, inhibit the enzymaticreaction and the microbial action of the tissues in the fresh-cut fruits and the fresh-cut vegetables and prolong the shelf lives of the fresh-cut fruits and the fresh-cut vegetables to 10-15 days.
Description
Technical field
A kind of quick moisture structuring of super-pressure processing method that is used to prolong the fresh-cut fruit and vegetable freshness date the invention belongs to the fruit and vegetable fresh preservation technical field.
Background technology
Operations such as fresh-cut fruit and vegetable is meant that fresh fruit, vegetable raw-material are classified, cleaning, trimming, peeling, cutting, fresh-keeping, packing can keep the product fresh state, supply a kind of new-type garden stuff processing product that the consumer is edible immediately or catering trade is used.Quickening along with the people in modern rhythm of life; Growth in the living standard reaches the concern to health; People's consumption mode and variation has all been taken place the requirement of diet; Have the fresh-cut fruit and vegetable of characteristics such as quality is fresh, easy to use, nutrition health, meet the food Development Trend, become one of most popular fruits and vegetables marketing fresh product.Along with developing rapidly of supermarket, fresh-cut fruit and vegetable market and consumption figure enlarge rapidly.The foundation of supermarket particularly in all parts of the country in recent years fruits and vegetables home-delivery center is for the great development of China's fresh-cut fruit and vegetable provides advantageous conditions.Its year, landings reached more than 2,000 ten thousand tons, accounted for 1/30 of fruits and vegetables total output.The kind of fresh-cut fruit and vegetable production at present mainly contains watermelon, "Hami" melon, pineapple, sugarcane, asparagus, cucumber, potato, celery, Chinese yam, mushroom etc.
Yet compare with the fresh fruit of vegetables raw material, fresh-cut fruit and vegetable is owing to processing such as peeling, cuttings, and the maintenance difficulty of quality and freshness obviously increases.At first be that enzyme and substrate zone structure are damaged in the histocyte; Enzyme directly contacts the various biochemical reactions that cause tissue with substrate; Like polyphenol oxidase catalyzed aldehydes matter oxidation reaction; The reaction of lipoxidase catalytic membrane fat, the decomposition reaction of cellulase catalysis cell membrane etc., thus cause the brown stain of fresh-cut fruit and vegetable tissue, the destruction of cell membrane, the decomposition of cell membrane and the generation of peculiar smell.Secondly because cutting damages, and the ethene growing amount increases, and has strengthened the metabolism of tissue itself, and respiratory intensity improves, produce secondary metabolite, quickened the aging and corruption of fruits and vegetables tissues.Through the peeling cutting, fruits and vegetables juice is excessive in addition, produces bigger surface and the nutrition enriched has aggravated contamination by micro and breeding.Therefore the fresh-cut fruit and vegetable shelf life is generally very short, and having become influences the further fast-developing restraining factors of this industry, and researching and developing efficient, safe preservation method has become the top priority that the fresh-cut fruit and vegetable industry faces.
During at present the research of fresh-cut fruit and vegetable preservation method mainly gathers at preservation by low temperature, aspect such as anticorrisive agent is fresh-keeping, and coating-film fresh-keeping and controlled atmospheric packing are fresh-keeping.Preservation by low temperature has only postponed enzyme and action of microorganisms time, can not make enzyme deactivation and sterilization, and it is not remarkable in certain shelf life therefore to suppress effect; The fresh-keeping main utilization of anticorrisive agent be the principle that anticorrisive agent suppresses the fresh-cut fruit and vegetable brown stain; Present effect anticorrisive agent preferably is a sulphite; But sulphite has harmful effect (particularly bringing out asthma) to health; Though the substitute of many sulphite is used to suppress on the fruits and vegetables Study on browning, effect is far away from sulphite, and anticorrisive agent is handled the safety issue that also there is chemical residual in the back product simultaneously; What the coating-film fresh-keeping application was more is edibility antibacterial film coating method.Plastics adopts biomaterials such as protein, grease and polysaccharide more, like sorbic acid, sucrose fatty ester, cellulose matrix, amylopectin, lactoprotein etc.But also there is the respiration that suppresses fresh-cut fruit and vegetable in edible filming in anti-bacterial refreshing, is prone to form CO
2The problem of too high generation abnormal metabolism; Controlled atmospheric packing (MAP) can suppress the respiration of microorganism and fruits and vegetables effectively, and is effective to the shelf life that prolongs fresh fruit of vegetables, but the preservation that under the situation of enzyme effect aggravation after the fruits and vegetables fresh-cut, plays is very limited.
Non-polar gas can be dissolved in the water under uniform temperature and pressure condition, and hydrone forms the polyhedron cage structure through hydrogen bond, and gas packet is contained in the space of structure, and the special compound of formation is called clathrate hydrate.The researcher carries out somatotype with the crystal structure of X-ray analysis clathrate hydrate and to clathrate hydrate, has successively found three kinds of structures of clathrate hydrate, I type, II type and H type hydrate structure.After the structuring of fruits and vegetables tissue water lease making forms hydrate; The mobility of hydrone is restricted, and to a certain degree influences macromolecular space structure such as protein in the fruits and vegetables tissue, has reduced the activity of enzyme; Suppressed the enzymatic reaction and the microbial action of tissue, fruits and vegetables have been had tangible fresh-keeping effect.The research that utilizes pressurization non-polar gas structuring water to carry out preserving fruit and vegetable utilizing is reported few, and professor Oshita of Tokyo Univ Japan utilizes the pressurization xenon that Fresh Cutting flower and wild cabbage have been carried out follow-up fresh-keeping research.The xenon pressurized treatments has prolonged the vase life-span of fresh-cut carnation, on wild cabbage is fresh-keeping, has also obtained effect preferably.But costing an arm and a leg of xenon considers that the production cost problem is unpractical with xenon pressure (hydraulic) water separation structureization only in practical application.The present invention first complete research group pioneered the use of lower-cost argon and krypton replace part of xenon gas, inert gas pressurization of water by mixing structured to fresh fresh-cut fruits and vegetables, fresh-cut fruits and vegetables in the respiration rate of the storage period, peroxidase and polyphenol oxidase activity, water loss rate, and Vc, the loss of chlorophyll have been well controlled and found that fruit and vegetable tissues after withdrawal of the residual pressure nonpolar gases containing micro-porosity preservation effect is to generate follow-up the main factors, and has applied for a patent (Zhang Min, Zhan Zhonggang, An Jianshen a structured water treatment and modified atmosphere packaging of fresh-cut fruits and vegetables combined preservation methods, grant number: 200310112743.X).But become positive correlation because gas hydrate forms with pressure, though obtained tangible fresh-keeping effect, the moulding pressure that preceding method adopts at normal temperatures is merely 0.1-1.5Mpa, and must comprise expensive xenon.Except xenon; Most non-polar gases are difficult to the formation hydrate with water, and the time that the abundant structuring of moisture need be pressurizeed reaches 12-24 hour, and the organoleptic quality of fruits and vegetables has been produced certain influence; The micro porosity that forms survival gas is 1%-3% only, follow-uply fresh-keepingly also need adopt controlled atmospheric packing.Innovate on the basis that the present invention works in front, adopt super-pressure to handle the quick structuring that realizes fresh-cut fruit and vegetable moisture in short-term.Ultra high pressure treatment be exactly with liquid as pressure transmission medium, come the technology of material handling with the pressure of 100～1000MPa.Under the super-pressure effect; Quick and the hydrone formation hydrate of most non-polar gases abilities; So can select those to form hydrate pressure threshold height but low non-polar gas kind such as argon gas, krypton gas, nitrogen or the carbon dioxide etc. of cost in the production; Realize the structuring of moisture, reduce fresh-keeping cost.Because ultra high pressure treatment shortens the time of pressurization greatly, the harmful effect of having avoided pressurized treatments that the original quality of fruits and vegetables is produced.Can also in the fruits and vegetables tissue, can form little pore that 10%-15% contains non-polar gas, produce follow-up preferably fresh-keeping effect, follow-uply need not to carry out controlled atmospheric packing, fresh-cut fruit and vegetable also can obtain long shelf freshness date.
Summary of the invention
The purpose of this invention is to provide a kind of method of carrying out low-cost fresh-keeping fresh-cut fruit and vegetable through the quick structuring of super-pressure moisture.Shelf life can extend to 10-15 days, has solved the short difficult problem of the fresh-keeping shelf life of fresh-cut fruit and vegetable.
Technical scheme of the present invention: a kind of super-pressure that utilizes is realized the structurized low-cost preservation method of the quick moisture of fresh-cut fruit and vegetable, selects non-polar gas argon gas, krypton gas, nitrogen or carbon dioxide mix proportioning cheaply for use; Fruit and vegetable materials charges in four kinds of non-polar gas argon gas, krypton gas, nitrogen or the carbon dioxide of 1: 1 proportioning any two kinds after the cutting through peeling, selects withstand voltage density 98 * 10 for use
-2-110 * 10
-2G/cm
3, thickness 72 ± 2 μ m PE/PET/PE composite film packaging bag hermetic package; Put into the ultrahigh pressure vessel 300-400MPa that pressurizes at temperature 10-15 ℃, the sealing bag that will pour nonpolar mist and fresh-cut fruit and vegetable is housed; Handle 20-30min; Rate of rise control 50MPa/s, release speed controlling 100MPa/s, the processing time does not comprise the time of boosting with release; Fruits and vegetables are after ultra high pressure treatment; On the basis of original nutritive value that keeps fruits and vegetables and organoleptic quality; The quick structuring of moisture in making the fresh-cut fruit and vegetable surface and organizing; Reduce the activity of hydrone, suppressed the enzymatic reaction and the microbial action of fresh-cut fruit and vegetable tissue, the shelf freshness date that prolongs fresh-cut fruit and vegetable was to 10-15 days.
Fruit and vegetable materials is selected melon and fruit, the tubers vegetables Lay of suitable fresh-cut for use.
Fresh-cut fruit and vegetable after the super-pressure structuring is handled, fresh-cut face cell liquid viscosity improves 30%-50%, and the activity of peroxidase POD and polyphenol oxides PPO is reduced to original 5%-10% respectively; In the fruits and vegetables tissue, form little pore that 10%-15% contains non-polar gas.
Adopt the technological process of this processing method processing fresh-cut fruit and vegetable to be: fruit and vegetable materials is selected, precooling, cleaning, centrifugal dehydration, peeling, cutting, gas flush packaging, ultra high pressure treatment, remove pressures, refrigeration, provide and deliver and sale.
Fruit and vegetable materials at first will detect mechanical damage, damages by worms, scab, jejune fruits and vegetables, after the cutting simultaneously easily the kind of stream juice or variable color be not suitable for the product that processing needs several days shelf lifes, what select must be the fresh fruits and vegetables and the kind of suitable fresh-cut.The fruits and vegetables of selected back freshly harvested also need carry out precooling, are reduced to suitable low temperature range, and keep this low temperature, in order to following process.Use chlorinty or citric acid amount are that the water of 100～200mg/L cleans fruit and vegetable materials, remove the moisture that drains fruit and vegetable surfaces with centrifuge.Remove the peel according to different fruits and vegetables needs, and be cut into certain size and shape specification, the cutting size should favourablely be preserved, and meets dietary requirements again, and cutting is more little, and the cutting area is big more, and keeping quality is poor more.Slit mode is also influential to the preservation of cutting fruits and vegetables, is cut into threadly like wild cabbage, and potato is cut into sheet, thread.Tissue fibers is fruits and vegetables (like Chinese yam, asparagus lettuce) significantly, are superior to perpendicular cuts with the keeping quality of tissue fibers parallel slices.Requiring the cutting cutter need before sharp and the cutting to want to adopt the hypochlorite solutions of mass fraction 1% to handle 3min carries out disinfection.
Fruits and vegetables after the cutting charge into and mix non-polar gas argon gas, krypton gas, nitrogen or carbon dioxide etc., select withstand voltage PE/PET/PE composite membrane (density 98 * 10 for use
-2-110 * 10
-2G/cm
3, thickness 72 ± 2 μ m) and packaging bag, charge into cheaply in four kinds of non-polar gas argon gas, krypton gas, nitrogen or carbon dioxide any two kinds and mix by 1: 1 proportioning, pack.Use 300-400MPa then ultra high pressure treatment 20-30 minute, make the water-bound formation clathrate hydrate in fresh-cut fruit and vegetable surface and the tissue.The about 50MPa/s of the rate of rise, the about 100MPa/s of release speed, the processing time does not comprise the time of boosting with release.Transmission medium is a water.Water temperature is 12 ℃ before handling, and water temperature can rise during processing, boosts to about 20 ℃ of 400MPa water temperatures, handles the back water temperature and is reduced to about 14 ℃.After removing pressure, put immediately in people's freezer and store, 5 ℃ of storage temperatures.During storage, the packing pouch will be put into tabular, so that temperature is even.Can use freezing and refrigeration car or cold insulation car during dispensing, temperature remains on about 5 ℃.The heat-insulated container and the agent for storage of coldness (iciness) of available recovery simultaneously carry out heat insulation processing, in case the fluctuation of article temperature during sale, for keeping product quality, should be equipped with cold storage establishment, storage temperature is answered≤5 ℃.
Beneficial effect of the present invention: the present invention utilizes the super-pressure part-time application to make fresh-cut fruit and vegetable organize the quick structuring of moisture, has reduced the activity of fresh-cut fruit and vegetable hydrone, has suppressed the enzymatic reaction and the microbial action of fresh-cut fruit and vegetable tissue, obtains tangible fresh-keeping effect.The quick structuring of most non-polar gases and fresh-cut fruit and vegetable tissue water molecular energy forms hydrate under super-pressure; The present invention selects non-polar gas argon gas, krypton gas, nitrogen or carbon dioxide cheaply for use; Overcome the conventional structure processing and adopted the drawback of expensive xenon, reduced fresh-keeping cost.Super-pressure effect utilization be the high static pressure of liquid (300-400MPa) to product carry out evenly, in short-term processed; Only the non-covalent bond (hydrogen bond, ionic bond, hydrophobic bond) to fruits and vegetables structural constituent molecule exerts an influence; And covalent bond is insensitive to high pressure, so to the almost not influence of small-molecule substances such as the vitamin in the fruits and vegetables tissue, pigment, fragrance.And should technology be physical process, what the moisture structuring was used be non-polar gas argon gas, krypton gas, carbon dioxide or the nitrogen of stable in properties, and fruits and vegetables composition generation adverse chemical is changed, and has well kept fresh-cut fruit and vegetable organoleptic attribute and nutritive value.After removing pressure, can also in the fruits and vegetables tissue, stay little pore that 10-15% contains non-polar gas, produce follow-up preferably fresh-keeping effect, follow-uply need not to carry out controlled atmospheric packing, the fresh-keeping shelf life extension that can make fresh-cut fruit and vegetable was by 10--15 days.
The present invention selects for use cheaply non-polar gas argon gas, krypton gas, nitrogen or carbon dioxide to mix by 1: 1 proportioning for any two kinds; Fruits and vegetables carry out ultra high pressure treatment in short-term after the peeling cutting; On the basis of original nutritive value that keeps fruits and vegetables and organoleptic quality, the quick structuring of moisture in making the fresh-cut fruit and vegetable surface and organizing, the activity of reduction hydrone; The enzymatic reaction and the microbial action that have suppressed the fresh-cut fruit and vegetable tissue, the shelf freshness date that prolongs fresh-cut fruit and vegetable.
The specific embodiment
Embodiment 1, utilize argon and the fresh-keeping fresh-cut apple of krypton mist high-pressure water separation structure processing method
Be stored in before the apple of the gathering processing in 5 ℃ the freezer.Pick out do not have to rot, no pityriasis simplex, color and luster evenly, size unanimity, apple raw material that maturity is identical, soak 5min at normal temperatures with the Eusol of mass concentration 600mg/kg, use flushing with clean water again.Cutting cutter and container adopt the hypochlorite solutions of mass fraction 1% to handle 3min and carry out disinfection; Drain the moisture of apple surface; With artificial peeling of sharp stainless steel blade and rejecting kernel; Each apple is cut into uniform 8 wedge shape sheets, fresh-cut face cell liquid initial viscosity 1.28Pa.s, the initial vigor of peroxidase (POD) and polyphenol oxides (PPO) is respectively 19.734U/g.min and 31.527U/g.min; Apple flakes charges into the mixed inert gas of 1: 1 argon gas and krypton gas, selects withstand voltage PE/PET/PE composite membrane (density 98 * 1 for use
-2-110 * 10
-2G/cm
3, thickness 72 ± 2 μ m) and packaging bag packs.Put into high-pressure bottle pressurization 400MPa ultra high pressure treatment 30min then, rate of rise control 50MPa/s, release speed controlling 100MPa/s, the processing time does not comprise the time of boosting with release.After removing pressure; Put into freezer immediately and store, 5 ℃ of storage temperatures, fresh-cut face cell liquid viscosity reaches 1.78Pa.s; The activity of peroxidase (POD) and polyphenol oxides (PPO) is controlled respectively and is held in about 1.785U/g.min and 2.562U/g.min; Formation about 15% contains little pore of non-polar gas in the fresh-cut apple tissue, and the storage fresh-keeping phase can reach 15 days, and tangible brown stain and peculiar smell do not appear in product.
Embodiment 2, with argon and the fresh-keeping fresh-cut cucumber of carbon dioxide gas mixture high-pressure water separation structure facture
Gather after the cucumber precooling, pick out do not have rot, cucumber raw material of uniform size, soak 5min at normal temperatures with the Eusol of mass concentration 600mg/kg, use flushing with clean water again.Cutting cutter and container adopt the hypochlorite solutions of mass fraction 1% to handle 3min and carry out disinfection; Drain the moisture on cucumber surface; With the outside green epidermis of sharp stainless steel blade artificial removal; Radially be cut into 4-6 centimetre thin slice, fresh-cut face cell liquid initial viscosity 1.35Pa.s, the initial vigor of peroxidase (POD) and polyphenol oxides (PPO) is respectively 45.625U/g.min and 19.832U/g.min; Cucumber slice is charged into the mist of 1: 1 argon and carbon dioxide, select withstand voltage PE/PET/PE composite membrane (density 98 * 1 for use
-2-110 * 10
-2G/cm
3, thickness 72 ± 2 μ m) and packaging bag packs.Put into high-pressure bottle pressurization 300MPa ultra high pressure treatment 20min then, rate of rise control 50MPa/s, release speed controlling 100MPa/s, the processing time does not comprise the time of boosting with release.Remove and put into freezer after the pressure and store; 5 ℃ of storage temperatures; Fresh-cut face cell liquid viscosity reaches 1.86Pa.s, and the activity of peroxidase (POD) and polyphenol oxides (PPO) is controlled respectively and is held in about 3.163U/g.min and 1.548U/g.min, and formation about 10% contains little pore of non-polar gas in fresh-cut cucumber tissue; The storage fresh-keeping phase can reach 10 days, and obvious variable color and deliquescing phenomenon do not appear in product.
Embodiment 3, with nitrogen and the fresh-keeping fresh-cut pineapple of carbon dioxide gas mixture high-pressure water separation structure facture
Be stored in before the pineapple of the gathering processing in 5 ℃ the freezer.Select medium well, do not have the pineapple of rotting, soak 8min at normal temperatures, use flushing with clean water again with the Eusol of mass concentration 600mg/kg.Drain the moisture of pineapple surface.Cutting cutter and container adopt the hypochlorite solutions of mass fraction 1% to handle 5min and carry out disinfection; With a sharp special-purpose stainless steel cylinder of pineapple peeling; Pineapple peel and order are removed, and then with the thick disk of fruit crosscut written treaty 2.5cm, the logical heart also is cut into four fan sheets.Fresh-cut face cell liquid initial viscosity 1.32Pa.s; The initial vigor of peroxidase (POD) and polyphenol oxides (PPO) is respectively 36.482U/g.min and 26.863U/g.min; Pineapple slice charges into 1: 1 nitrogen and carbon dioxide gas mixture, selects withstand voltage PE/PET/PE composite membrane (density 98 * 1 for use
-2-110 * 10
-2G/cm
3, thickness 72 ± 2 μ m) and packaging bag packs.Put into high-pressure bottle then, pressurization 400MPa ultra high pressure treatment 25min, rate of rise control 50MPa/s, release speed controlling 100MPa/s, the processing time does not comprise the time of boosting with release.After removing pressure; Put into freezer immediately and store, 5 ℃ of storage temperatures, fresh-cut face cell liquid viscosity reaches 1.92Pa.s; The activity of peroxidase (POD) and polyphenol oxides (PPO) is controlled respectively and is held in about 2.382U/g.min and 1.869U/g.min; Formation about 15% contains little pore of non-polar gas in fresh-cut eyelet stitch, and the storage fresh-keeping phase can reach 12 days, and color and luster deepening and peculiar smell do not appear in product.
Claims (3)
1. one kind is utilized super-pressure to realize the structurized low-cost preservation method of the quick moisture of fresh-cut fruit and vegetable, it is characterized in that selecting for use non-polar gas argon gas, krypton gas, nitrogen or carbon dioxide mix proportioning cheaply; Fruit and vegetable materials charges in four kinds of non-polar gas argon gas, krypton gas, nitrogen or the carbon dioxide of 1: 1 proportioning any two kinds after the cutting through peeling, selects withstand voltage density 98 * 10 for use
-2-110 * 10
-2G/cm
3, thickness 72 ± 2 μ m PE/PET/PE composite film packaging bag hermetic package; The sealing bag that is 10-15 ℃ in temperature, will charges into nonpolar mist and fresh-cut fruit and vegetable is housed is put into the ultrahigh pressure vessel 300-400MPa that pressurizes; Handle 20-30min; Rate of rise control 50MPa/s, release speed controlling 100MPa/s, the processing time does not comprise the time of boosting with release; Fruits and vegetables are after ultra high pressure treatment; On the basis of original nutritive value that keeps fruits and vegetables and organoleptic quality; The quick structuring of moisture in making the fresh-cut fruit and vegetable surface and organizing; Reduce the activity of hydrone, suppressed the enzymatic reaction and the microbial action of fresh-cut fruit and vegetable tissue, the shelf freshness date that prolongs fresh-cut fruit and vegetable was to 10-15 days.
2. method according to claim 1 is characterized in that fruit and vegetable materials selects melon and fruit, the tubers vegetables Lay of suitable fresh-cut for use.
3. method according to claim 1 is characterized in that the fresh-cut fruit and vegetable after the super-pressure structuring is handled, and fresh-cut face cell liquid viscosity improves 30%-50%, and the activity of peroxidase POD and polyphenol oxidase PPO is reduced to original 5%-10% respectively; In the fruits and vegetables tissue, form little pore that 10%-15% contains non-polar gas.
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| CN102144661A (en) * | 2011-01-28 | 2011-08-10 | 上海海洋大学 | Air regulation optimized fresh-keeping method for asparaguses |
| CN102805144A (en) * | 2012-08-01 | 2012-12-05 | 上海海洋大学 | Freshness retaining method of fresh-cut celery |
| CN103004970A (en) * | 2013-01-08 | 2013-04-03 | 山东农业大学 | Method for inhibiting browning of fresh-cut burdocks |
| CN103564034B (en) * | 2013-11-18 | 2014-12-24 | 宁夏大学 | Fresh-cut vegetable processing method |
| CN103960384A (en) * | 2014-05-23 | 2014-08-06 | 天津华泰森淼生物工程技术股份有限公司 | Preparation method of ultrahigh-pressure strong tea capable of being brewed by cold water |
| CN105594842B (en) * | 2016-01-08 | 2019-04-16 | 江南大学 | A kind of pressurized inert gas pretreatment combines the climacteric type fruit-vegetable quality Weigh sensor method of air conditioned storage |
| JP6983074B2 (en) * | 2016-01-15 | 2021-12-17 | 日本液炭株式会社 | Fruits containing carbon dioxide hydrate |
| CN105941601A (en) * | 2016-04-28 | 2016-09-21 | 中国农业大学 | Method for producing fresh-cut fruits and vegetables by using gas combined with ultra-high pressure technology |
| CN106797998A (en) * | 2017-01-16 | 2017-06-06 | 江南大学 | A kind of method that fresh-keeping joint controlled atmosphere of conditioning peeled shrimp antibacterial activity that shells extends the refrigerated shelf phase |
| CN107079978A (en) * | 2017-05-05 | 2017-08-22 | 中国农业大学 | A kind of sterilization and preservation method of extreme high static pressure to fresh-cut carrots |
| CN110053879A (en) * | 2018-12-17 | 2019-07-26 | 张振军 | Antistaling container |
| CN115812769A (en) * | 2021-12-02 | 2023-03-21 | 中国热带农业科学院农产品加工研究所 | Method for processing peeled pineapples by combining nano film with high static pressure and application thereof |
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