CN102488290A - Method for refreshing fresh foods by adopting electrolytic water treatment with modified atmosphere packaging - Google Patents
Method for refreshing fresh foods by adopting electrolytic water treatment with modified atmosphere packaging Download PDFInfo
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- CN102488290A CN102488290A CN2011103564360A CN201110356436A CN102488290A CN 102488290 A CN102488290 A CN 102488290A CN 2011103564360 A CN2011103564360 A CN 2011103564360A CN 201110356436 A CN201110356436 A CN 201110356436A CN 102488290 A CN102488290 A CN 102488290A
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Abstract
The invention discloses a method for refreshing fresh foods by adopting electrolytic water treatment with modified atmosphere packaging. By adopting the method provided by the invention, strong-speed, weakly acidic or alkaline electrolytic water, which is high-efficiency and wide-spectra for sterilization, safe, environment-friendly and relatively lower in production cost, is adopted for sterilizing the fresh goods, such as fresh (fresh cut) fruits and vegetables, fresh fishes and shrimps, fresh meat products and the like; furthermore, with the help of the modified atmosphere packaging, the quality guarantee periods of the fresh foods under a refrigeration condition can be prolonged. The method disclosed by the invention is low in production cost and simple in process and has wide application prospect.
Description
Technical field
The present invention relates to adopt brine electrolysis to handle and combine the regulating the qi flowing in the channels packing fresh-keeping, belong to the Food Engineering Development field fresh food.
Background technology
Fresh food is meant by planting, pluck, culture, fishing for and forms, and without processing or through elementary processing, can supply the fresh agricultural product of human consumption.More representational is " fresh three products ", that is: fruits and vegetables, aquatic products and meat.Fresh food is because of fresh, delicious, and tool nutritive value, so demand increases rapidly, become the necessity in the living standard of urban and rural population, occupies sizable share of agricultural product, food total amount.The Along with people's growth in the living standard, the transformation of consumption demand and mode, fresh food has become the necessity in the living standard of urban and rural population, and demand increases rapidly.
Yet fresh food has perishability, seasonality and regional characteristics, and it is being very limited aspect storage, market supply and the product development.Loss is very serious because relatively lagging behind of preservation and freshness in postpartum and process technology, China's fresh food are rotted.According to statistics, the rotten loss late of China's fruit is 25%～30% at present, and the rotten loss late of vegetables is 20%～25%, and the loss late of aquatic products is about 15%, and developed country's agricultural product average loss rates such as Europe, U.S.A, day are merely 1.7%～5%.Preservation technique falls behind, post-harvest loss has seriously become one of restriction agricultural products in China processing industry and development of food industry key factor.
Fresh food is fresh-keeping to be to guarantee its stay in grade storage period, implements the key of remote or anti-season trade, has become a great difficult problem of agricultural and food industries, receives food enterprise, logistics and consumer's extensive concern.In order to adapt to social development and international market demand, China's fresh food preservation technique is developed faster in recent years.On the traditional handicraft basis, new technology, new equipment constantly occur, and be to promote that China's fresh food industry is healthy, sustainable development, realize that higher economy and society benefit haves laid a good foundation.Fresh food is fresh-keeping to be according to its quality characteristic and putrid and deteriorated mechanism, its produce with the process of circulation in adopt physics, chemistry or biological method processing, suppress or delay the putrid and deteriorated of fresh food, keep the technology of its good freshness and quality.The fresh food preservation method mainly contains physics, chemistry and bioanalysis three major types at present, and every class methods derive a lot of new technologies again, rely on different fresh keeping principles separately.Though the emphasis of various fresh-keeping means is different, all be that the factor that preservation quality plays a crucial role is regulated and control.At first be control fresh food physiology, biochemical variation process, thereby delay the quality deterioration process; Next controls microorganism, mainly realizes through the control spoilage organisms.Main preservation technique has that preservation by low temperature, fresh chemically, biological preservation, controlled atmosphere, superhigh pressure fresh-keeping, irradiation are fresh-keeping, ozone fresh-keeping etc.In addition, some new preservation techniques comprised that composite fresh preservation technology continued to bring out in recent years, and handling fresh-keeping, iuntercellular water-bound gasification like critical point low temperature and high relative humidity storage, high-voltage electrostatic field, to transfer fresh-keeping, heat shock to handle fresh-keeping etc.The present invention is different from general treatment process, adopts brine electrolysis to handle and combines controlled atmospheric packing fresh-keeping to fresh food.Compare with other preservation method, acidic electrolytic water has the high-efficiency broad spectrum sterilization, safety and environmental protection, and the advantage that production cost is relatively low is fit to the application of food-processing industry, combines controlled atmospheric packing can effectively prolong the shelf-life of fresh food again.
Summary of the invention
The technical problem that solves
The object of the present invention is to provide a kind of fresh (fresh-cut) fruits and vegetables, fresh fishes and shrimps, fresh meat products preservation method of being applicable to.Utilize method provided by the invention can effectively reduce spoilage organisms and pathogenic bacteria in the fresh food, prolong the shelf-life of fresh food.
Technical scheme
The present invention relates to a kind of brine electrolysis that adopts and handle the combination regulating the qi flowing in the channels packing method fresh-keeping to fresh food, this method step is following:
(1) fresh food such as fresh (fresh-cut) fruits and vegetables, fresh fishes and shrimps, fresh meat products clean.
(2) above-mentioned clean fresh food sprayed, soaks, smears highly acid, faintly acid or electrolyzed alkaline water 0.5-3 hour, the hypochlorous acid mass concentration of brine electrolysis, and the pH value, oxidation-reduction potential (ORP) is respectively 200-1000 * 10
-3G/L, 2-11,100-1500mV.
(3) fresh food handled well of above-mentioned brine electrolysis drenches and does.
(4) above-mentioned fresh food carries out controlled atmospheric packing, and the controlled atmospheric packing condition is 0-100%CO
2/ 0-100%N
2/ 0-10%O
2
(5) fresh food that above-mentioned controlled atmospheric packing is good is 0-10 ℃ of refrigeration down.
Beneficial effect
The invention has the beneficial effects as follows: adopt to have the high-efficiency broad spectrum sterilization; Safety and environmental protection; Strong speed property, faintly acid or electrolyzed alkaline water that production cost is relatively low; To fresh food sterilizations such as fresh (fresh-cut) fruits and vegetables, fresh fishes and shrimps, fresh meat products, and combine controlled atmospheric packing, prolong the shelf-life of fresh food under refrigerated condition.
The specific embodiment
Below in conjunction with specific embodiment, further specify the present invention.
Instance 1:1kg Penaeus Vannmei cleans up, and adopts the 500mL strong acidic electrolyzed water to soak 2 hours, the hypochlorous acid mass concentration of brine electrolysis, and the pH value, oxidation-reduction potential (ORP) is respectively 800 * 10
-3G/L, 3,1200mV soaks the back pouring and does, and adopts 60%CO
2/ 40%N
2Controlled atmospheric packing, 2 ℃ of refrigerations down, the shelf-life can reach 20-30 days.
Instance 2:1kg Chinese celery is cleaned, and adopts 800mL faintly acid brine electrolysis to soak 1 hour, the hypochlorous acid mass concentration of brine electrolysis, and the pH value, oxidation-reduction potential (ORP) is respectively 500 * 10
-3G/L, 4.5,1000mV soaks the back pouring and does, and adopts 40%CO
2/ 50%N
2/ 10%O
2Controlled atmospheric packing, 4 ℃ of refrigerations down, the shelf-life can reach 15-20 days.
Claims (4)
1. one kind is adopted brine electrolysis to handle the combination regulating the qi flowing in the channels packing method fresh-keeping to fresh food; It is characterized in that this method step is following: fresh food such as a certain amount of fresh (fresh-cut) fruits and vegetables, fresh fishes and shrimps, fresh meat products are through cleaning; Spray, soak, smear highly acid, faintly acid or electrolyzed alkaline water; In conjunction with controlled atmospheric packing, prolong the shelf-life of fresh food under refrigerated condition.
2. a kind of brine electrolysis that adopts according to claim 1 is handled the combination regulating the qi flowing in the channels packing method fresh-keeping to fresh food, it is characterized in that fresh food comprises fresh (fresh-cut) fruits and vegetables, fresh fishes and shrimps, fresh meat products.
3. a kind of brine electrolysis that adopts according to claim 1 is handled the combination regulating the qi flowing in the channels packing method fresh-keeping to fresh food; It is characterized in that fresh food is through cleaning; Spray, soak, smear highly acid, faintly acid or alkaline electrolysis water treatment; The hypochlorous acid mass concentration of brine electrolysis, the pH value, oxidation-reduction potential (ORP) is respectively 200-1000 * 10
-3G/L, 2-11,100-1500mV.
4. a kind of brine electrolysis that adopts according to claim 1 is handled the combination regulating the qi flowing in the channels packing method fresh-keeping to fresh food, it is characterized in that in conjunction with controlled atmospheric packing, the controlled atmospheric packing condition is 0-100%CO after brine electrolysis is handled
2/ 0-100%N
2/ 0-10%O
2
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103564360A CN102488290A (en) | 2011-11-11 | 2011-11-11 | Method for refreshing fresh foods by adopting electrolytic water treatment with modified atmosphere packaging |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103564360A CN102488290A (en) | 2011-11-11 | 2011-11-11 | Method for refreshing fresh foods by adopting electrolytic water treatment with modified atmosphere packaging |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102488290A true CN102488290A (en) | 2012-06-13 |
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| CN2011103564360A Pending CN102488290A (en) | 2011-11-11 | 2011-11-11 | Method for refreshing fresh foods by adopting electrolytic water treatment with modified atmosphere packaging |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960826A (en) * | 2012-12-17 | 2013-03-13 | 江南大学 | Method for preventing shrimps from becoming black |
| CN103332769A (en) * | 2013-07-02 | 2013-10-02 | 山西农业大学 | Electrolyzed functional water for preserving freshness of oranges and method for preserving freshness of oranges by using same |
| CN103798841A (en) * | 2012-11-06 | 2014-05-21 | 浙江海洋学院 | Dipping method for tuna sashimi and related sterilization seasoning thereof |
| CN103829281A (en) * | 2012-11-22 | 2014-06-04 | 浙江海洋学院 | High water content seasoning prawn preparation method |
| CN106359538A (en) * | 2016-11-08 | 2017-02-01 | 仲恺农业工程学院 | Fresh-keeping method for pigeon meat |
| CN107509603A (en) * | 2016-06-17 | 2017-12-26 | 元智大学 | Irrigation system |
| CN107996695A (en) * | 2017-12-14 | 2018-05-08 | 河北科技大学 | A kind of method of the fresh-keeping Kiwi berry of electrolysis water |
| CN109548857A (en) * | 2018-12-28 | 2019-04-02 | 湖南省农产品加工研究所 | A kind of ice temperature dynamic air conditioning storage practice for cooperateing with electrolysis water process that fresh dates is delayed to soften dehydration based on heat shock |
| CN109603985A (en) * | 2018-11-29 | 2019-04-12 | 江南大学 | A kind of production method of the raw wet Flour product tailored flour of low bacterium |
| CN109769927A (en) * | 2017-11-13 | 2019-05-21 | 新加坡国立大学 | A kind of cherry method for disinfection |
-
2011
- 2011-11-11 CN CN2011103564360A patent/CN102488290A/en active Pending
Non-Patent Citations (2)
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|---|
| 凌萍华等: "南美白对虾气调包装工艺及保鲜效果评价", 《包装工程》 * |
| 莫根永等: "强酸性电解水用于对虾减菌化前处理的试验研究", 《渔业现代化》 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798841A (en) * | 2012-11-06 | 2014-05-21 | 浙江海洋学院 | Dipping method for tuna sashimi and related sterilization seasoning thereof |
| CN103829281A (en) * | 2012-11-22 | 2014-06-04 | 浙江海洋学院 | High water content seasoning prawn preparation method |
| CN103829281B (en) * | 2012-11-22 | 2016-07-06 | 浙江海洋学院 | A kind of preparation method of high-moisture seasoning prawn |
| CN102960826A (en) * | 2012-12-17 | 2013-03-13 | 江南大学 | Method for preventing shrimps from becoming black |
| CN103332769A (en) * | 2013-07-02 | 2013-10-02 | 山西农业大学 | Electrolyzed functional water for preserving freshness of oranges and method for preserving freshness of oranges by using same |
| CN107509603A (en) * | 2016-06-17 | 2017-12-26 | 元智大学 | Irrigation system |
| CN106359538A (en) * | 2016-11-08 | 2017-02-01 | 仲恺农业工程学院 | Fresh-keeping method for pigeon meat |
| CN106359538B (en) * | 2016-11-08 | 2019-10-29 | 仲恺农业工程学院 | A kind of preservation method of pigeon meat |
| CN109769927A (en) * | 2017-11-13 | 2019-05-21 | 新加坡国立大学 | A kind of cherry method for disinfection |
| CN107996695A (en) * | 2017-12-14 | 2018-05-08 | 河北科技大学 | A kind of method of the fresh-keeping Kiwi berry of electrolysis water |
| CN109603985A (en) * | 2018-11-29 | 2019-04-12 | 江南大学 | A kind of production method of the raw wet Flour product tailored flour of low bacterium |
| CN109548857A (en) * | 2018-12-28 | 2019-04-02 | 湖南省农产品加工研究所 | A kind of ice temperature dynamic air conditioning storage practice for cooperateing with electrolysis water process that fresh dates is delayed to soften dehydration based on heat shock |
| CN109548857B (en) * | 2018-12-28 | 2022-05-24 | 湖南省农产品加工研究所 | Ice temperature dynamic air-conditioning storage method for delaying softening and water loss of fresh jujubes based on heat shock synergistic electrolysis water treatment |
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Application publication date: 20120613 |