CN102144656B - Method for ultra-rapid freezing preservation of litchi fruits by utilizing liquid immersion - Google Patents
Method for ultra-rapid freezing preservation of litchi fruits by utilizing liquid immersion Download PDFInfo
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- CN102144656B CN102144656B CN2011100795024A CN201110079502A CN102144656B CN 102144656 B CN102144656 B CN 102144656B CN 2011100795024 A CN2011100795024 A CN 2011100795024A CN 201110079502 A CN201110079502 A CN 201110079502A CN 102144656 B CN102144656 B CN 102144656B
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
The invention discloses a method for ultra-rapid freezing preservation of litchi fruits by utilizing liquid immersion. The litchi fruits are tropical precious fruits which are originally produced in China and have excellent color, smell and taste and abundant nutrition, but the litchi fruits are very fast to become brown, decay and deteriorate after harvesting, very difficult to keep fresh and short in shelf life. The low-temperature modified atmosphere storage, the general freezing process and the like, which are currently widely applied have greater defects. By adopting the method, the defects in other current litchi fruit preservation methods and technologies can be thoroughly overcome, and the preparation steps comprise the selection of litchi fruit raw materials, packaging, ultra-rapid freezing, freeze preservation and thawing. The preservation period of the obtained rapid-frozen litchi fruits is greatly prolonged, which is above 6 times of that of the current best preservation method, the browning rate after thawing is low, the split fruits are few, the drip loss is low, the color, the smell and the taste are excellent, the texture is good, and the taste is fresh, thereby realizing quality leap of the rapid-frozen litchi fruits, being low in production energy consumption, being high in benefits, realizing appreciation of the litchi fruits and driving the development of the tropical fruit industry, such as the litchi fruits and the like.
Description
Technical field
The present invention relates to a kind of preservation method of lichee, specifically a kind of liquid that utilizes soaks the method that the Superfreezing technology is carried out lichee fresh-keeping, belongs to the fresh-keeping field of food storage.
Background technology
Lichee is the tropical fruit (tree) treasure that originates in China, and cultivation history is long, because its color is all beautiful, has won fame both at home and abroad, and fruit king's title is arranged.Litchi pulp is rich in the nutrients such as sugar, acid, vitamin C, protein, have tonifying spleen benefit liver, regulate the flow of vital energy enrich blood, the effect of warming middle energizer to relieve pain, heart tonifying and tranquilizing; Fruit stone have regulate the flow of vital energy, the effect of dissipating bind, pain relieving.Lichee abounds with high temperature and wets summer more, and term is short, and it is very vigorous that lichee is adopted rear breathing, adopts rear storage fresh-keeping difficulty, the nutrition in-fighting is fast, and pericarp is rich in aldehydes matter simultaneously, and very easily oxidizing brown stain is putrid and deteriorated very fast, have saying of " sunlight becoming, and flavor became on 2nd, and color, smell and taste were gone to the greatest extent on 3rd or four ".It is little that this natural quality causes lichee to sell radius, is difficult to really taste the local flavor of fresh lichee away from the consumer in the place of production.The in recent years fast development along with cultivation technique brings the lichee high yield, and " selling the litchi difficulty " also is on the rise thereupon, and orchard worker high yield is not had a good harvest, and how efficiently Preservation of Litchi chinensis Fruits reduces and adopt rear putrid and deterioratedly, and Shelf-life is all significant to the producers and consumers.
Present widely used lichee fresh-keeping process mainly contains two kinds, the one, the low temperature controlled atmosphere is in conjunction with the cold preserving method of antistaling agent, by temperature and the control gas ingredients ratio that reduces storage environment, thereby suppress to a certain extent the rear breathing of adopting of lichee and microbial reproduction, delay putrid and deteriorated process, the shelf-life highest record is about one month, can not meet the need of market far away, and the denaturation rate is high, and the processing such as sulphuring, antistaling agent also can bring the medicament residue problem.The 2nd, freezing method, utilize cold air to carry out the lichee quick-frozen as refrigerant, this method has certain advantage, but because freezing speed is slow, freeze-off time is long, and it is high to cause lichee to freeze the dehiscent fruit rate, usually is accompanied by brown stain and juice loss phenomenon after thawing, be difficult to obtain high-quality fresh-keeping effect and satisfy the requirement that lichee exports, so almost do not use in producing.
Summary of the invention
The objective of the invention is to overcome the defective of current lychee storage preservation technique, disclose a kind of method of utilizing liquid to soak the Superfreezing Preservation of Litchi chinensis Fruits.Its principle is to suspend the lichee vital movement, namely according to post-harvest physiology characteristic and the instant freezer principle of lichee, packaged lichee is directly put into the liquid immersion type instant freezer carry out quick freezing, make lichee extremely fast by the maximum ice crystalline region, in conjunction with cold storage, to keep to greatest extent fresh lichee color, quality, nutrition etc. natural flavour mountaineous, significantly prolong storage period.
Operating procedure of the present invention is as follows:
A. select anti-Tibetan, high-quality Litchi Varieties, select the fresh lichee fruit of suitable maturity;
B. select the good food pack of low temperature airtightness, encapsulate litchi fruits with barrier structure;
C. litchi fruits is put into the instant freezer Superfreezing, refrigerant temperature-40 ℃～-35 ℃, freeze-off time 8min～12min;
D. be lower than-18 ℃ of freezers or low temperature refrigerator cold storage with putting into behind the quick-frozen lychee fruit packing joint sealing;
E. it is edible that the dress of not unpacking will freeze to thaw in the circulating water that litchi fruits immerses 18 ℃～22 ℃ behind 15min～30min.
The present invention is a kind of fresh lichee freezing storage preservation method of innovating from principle, solidification point is low, speed is fast, can realize that the inside and outside homogeneous of litchi fruits freezes, drop to extremely low so that lichee is adopted all physiological and biochemical activities such as rear breathing, and putrefactive microorganisms there is efficient lethal effect, postharvest browning of Litchi pericarp and putrid and deteriorated problem have effectively been solved, significantly prolonged the lichee fresh-keeping phase, overcome the shortcoming of the air conditioned storage of current lichee low temperature and general refrigerating process, realize the production low energy consumption, high-quality and high benefit.
The specific embodiment
Now provide following examples concrete operation step of the present invention be described:
Embodiment one:
A. select the lichee raw material,
A.1 select anti-Tibetan, good " osmanthus flavor " Litchi Varieties of local flavor,
A.2 select medium well fresh lichee fruit, wipe out the branches and leaves carpopodium;
B. pack,
B.1 select the good food pack of low temperature airtightness,
B.2 encapsulate litchi fruits with barrier structure;
C. Superfreezing,
C.1 fruit is put into instant freezer, refrigerant temperature-38 ℃,
C.2 freeze-off time 9min;
D. be lower than-18 ℃ of Storage in cold banks with putting into behind the quick-frozen lychee fruit packing joint sealing,
E. it is edible that the dress of not unpacking will freeze to thaw in the circulating water that litchi fruits immerses 18 ℃ behind the 25min.
Embodiment two:
A. select the lichee raw material,
A.1 select anti-Tibetan, good " bosom branch " Litchi Varieties of local flavor,
A.2 select medium well fresh lichee fruit, wipe out the branches and leaves carpopodium;
B. pack,
B.1 select the good food pack of low temperature airtightness,
B.2 encapsulate litchi fruits with barrier structure;
C. Superfreezing,
C.1 litchi fruits is put into instant freezer, refrigerant temperature-38 ℃,
C.2 freeze-off time 8min;
D. be lower than-18 ℃ of Storage in cold banks with putting into behind the quick-frozen lychee fruit packing joint sealing,
E. it is edible that the dress of not unpacking will freeze to thaw in the circulating water that litchi fruits immerses 18 ℃ behind the 25min.
The present invention has thoroughly solved the defective of other existing lichee fresh-keeping process and technology, and freshness date is existing more than 6 times of best method; Utilize the present invention to carry out color, quality, nutrition and natural flavour mountaineous that lichee fresh-keeping has kept fresh lichee to greatest extent, and improve the quality of freezing efficient and quick-frozen lychee.A complete set of technique is simple, easy to operate, easily realizes industrialization, has solved present lichee fresh-keeping phase, brown stain, has freezed the technology barriers such as dehiscent fruit and thawing loss, has changed the inferior present situation of remote storing lichee; The development of the tropical fruit (tree)s such as solved the technical bottleneck of lichee quick-freezing fresh-keeping, and reduced energy consumption and production cost, the realization lichee rises in value, drive China lichee and quick-frozen food industry.
Claims (1)
1. the method for utilizing liquid to soak the Superfreezing Preservation of Litchi chinensis Fruits is characterized in that carrying out according to the following steps:
1.a select anti-Tibetan, high-quality Litchi Varieties, select the fresh lichee fruit of suitable maturity;
Soak 7s～10s 1.b litchi fruits is put into 100 ℃ of boiling water, immerse edible protecting in the mixture of colours liquid after the cooling and soak 2min～4min;
1.c select the good food pack of low temperature airtightness, encapsulate litchi fruits with barrier structure;
1.d litchi fruits is put into frozen water or freezer is cooled to-1 ℃～1 ℃;
1.e litchi fruits is put into the instant freezer Superfreezing, refrigerant temperature-40 ℃～-35 ℃, freeze-off time 8min～12min;
1.f be lower than-18 ℃ of freezers or low temperature refrigerator cold storage with putting into behind the quick-frozen lychee fruit packing joint sealing;
To freeze to thaw in the circulating water that litchi fruits immerses 18 ℃～22 ℃ behind 15min～30min be not edible to dress 1.g do not unpack.
2. the method for utilizing liquid to soak the Superfreezing Preservation of Litchi chinensis Fruits is characterized in that carrying out according to the following steps:
2.a select the lichee raw material,
2.a.1 select anti-Tibetan, good " osmanthus flavor " Litchi Varieties of local flavor,
2.a.2 select medium well fresh lichee fruit, wipe out the branches and leaves carpopodium;
2.b protect look,
2.b.1 litchi fruits is immersed 100 ℃ of scalding 8s, cool off 2min with mixture of ice and water immediately,
2.b.2 litchi fruits is immersed 0.26molL
-1Citric acid and 0.17molL
-13min in the mixed liquor of salt;
2.c it is vacuum-packed,
2.c.1 select the good food pack of low temperature airtightness,
2.c.2 with barrier structure Vacuum Package litchi fruits;
2.d being put into freezer, litchi fruits is cooled to 0 ℃;
2.e Superfreezing,
2.e.1 fruit is put into instant freezer, refrigerant temperature-38 ℃,
2.e.2 freeze-off time 9min;
2.f be lower than-18 ℃ of Storage in cold banks with putting into behind the quick-frozen lychee fruit packing joint sealing,
To freeze to thaw in the circulating water that litchi fruits immerses 18 ℃ behind the 25min be not edible to dress 2.g do not unpack.
3. the method for utilizing liquid to soak the Superfreezing Preservation of Litchi chinensis Fruits is characterized in that carrying out according to the following steps:
3.a select the lichee raw material,
3.a.1 select anti-Tibetan, good " bosom branch " Litchi Varieties of local flavor,
3.a.2 select medium well fresh lichee fruit, wipe out the branches and leaves carpopodium;
3.b protect look,
3.b.1 litchi fruits is immersed 100 ℃ of scalding 7s, cool off 2min with mixture of ice and water immediately,
3.b.2 litchi fruits is immersed 0.26molL
-1Citric acid and 0.17molL
-13min in the mixed liquor of salt;
3.c it is vacuum-packed,
3.c.1 select the good food pack of low temperature airtightness,
3.c.2 with barrier structure Vacuum Package litchi fruits;
3.d being put into freezer, litchi fruits is cooled to 0 ℃;
3.e Superfreezing,
3.e.1 litchi fruits is put into instant freezer, refrigerant temperature-38 ℃,
3.e.2 freeze-off time 8min;
3.f. be lower than-18 ℃ of Storage in cold banks with putting into behind the quick-frozen lychee fruit packing joint sealing,
To freeze to thaw in the circulating water that litchi fruits immerses 18 ℃ behind the 25min be not edible to dress 3.g do not unpack.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011100795024A CN102144656B (en) | 2011-03-30 | 2011-03-30 | Method for ultra-rapid freezing preservation of litchi fruits by utilizing liquid immersion |
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| CN2011100795024A CN102144656B (en) | 2011-03-30 | 2011-03-30 | Method for ultra-rapid freezing preservation of litchi fruits by utilizing liquid immersion |
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| CN102144656B true CN102144656B (en) | 2013-03-20 |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696749A (en) * | 2011-10-20 | 2012-10-03 | 杨公明 | Method for red bayberry fresh keeping by liquid immersion ultrarapid freezing |
| CN102613282A (en) * | 2012-04-16 | 2012-08-01 | 杨公明 | Method for preparing natural crystal bananas with liquid soaking type overspeed refrigeration |
| CN102613015A (en) * | 2012-04-20 | 2012-08-01 | 广东科奇超速冻科技有限公司 | Quick-freezing fresh-keeping processing process of roses |
| CN102599233A (en) * | 2012-04-20 | 2012-07-25 | 广东科奇超速冻科技有限公司 | Quick-frozen daylily making method |
| CN103636737B (en) * | 2013-10-24 | 2016-05-11 | 杨公明 | A kind of Goat Placenta and amniotic fluid on-site collection and fresh-keeping method |
| CN105475464A (en) * | 2015-12-01 | 2016-04-13 | 周观志 | Method for improving fresh-keeping quality of quick-frozen litchis |
| CN106550979A (en) * | 2016-10-31 | 2017-04-05 | 台富科技（深圳）有限公司 | The preservation method of fresh Arillus Longan |
| CN106962465A (en) * | 2017-05-08 | 2017-07-21 | 阳江职业技术学院 | The preservation method of lotus root band |
| CN107173427A (en) * | 2017-06-08 | 2017-09-19 | 台富科技（深圳）有限公司 | The industrialization preservation method of longan |
| CN116195622A (en) * | 2022-08-16 | 2023-06-02 | 侯恩盼 | Fruit quick-freezing and storage fresh-keeping technology based on liquid nitrogen |
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| CN1397176A (en) * | 2002-04-17 | 2003-02-19 | 华南农业大学 | Non-sulfur antistaling method for litchi |
| CN1871925A (en) * | 2005-05-31 | 2006-12-06 | 朱宗艺 | Method of anti oxygen, bactericin for preserving longan, lichee |
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Patent Citations (2)
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|---|---|---|---|---|
| CN1397176A (en) * | 2002-04-17 | 2003-02-19 | 华南农业大学 | Non-sulfur antistaling method for litchi |
| CN1871925A (en) * | 2005-05-31 | 2006-12-06 | 朱宗艺 | Method of anti oxygen, bactericin for preserving longan, lichee |
Non-Patent Citations (4)
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