CN103004952B - Fresh-keeping method of Hami Chinese dates - Google Patents
Fresh-keeping method of Hami Chinese dates Download PDFInfo
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- CN103004952B CN103004952B CN 201310000669 CN201310000669A CN103004952B CN 103004952 B CN103004952 B CN 103004952B CN 201310000669 CN201310000669 CN 201310000669 CN 201310000669 A CN201310000669 A CN 201310000669A CN 103004952 B CN103004952 B CN 103004952B
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- hami
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- date
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 240000000038 Ziziphus mauritiana Species 0.000 title abstract 6
- 235000006545 Ziziphus mauritiana Nutrition 0.000 title abstract 6
- 235000008529 Ziziphus vulgaris Nutrition 0.000 title abstract 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000004576 sand Substances 0.000 claims abstract description 25
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 238000003860 storage Methods 0.000 claims abstract description 14
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 239000004006 olive oil Substances 0.000 claims abstract description 10
- 235000008390 olive oil Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 15
- 238000000227 grinding Methods 0.000 claims description 12
- 235000011187 glycerol Nutrition 0.000 claims description 9
- 238000004321 preservation Methods 0.000 claims description 8
- 235000019441 ethanol Nutrition 0.000 claims description 6
- 239000008247 solid mixture Substances 0.000 claims description 5
- 235000011054 acetic acid Nutrition 0.000 claims description 4
- 239000011229 interlayer Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 10
- 238000005507 spraying Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 10
- 230000035800 maturation Effects 0.000 description 7
- 210000002615 epidermis Anatomy 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 4
- 238000000205 computational method Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 238000012550 audit Methods 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a fresh-keeping method of Hami Chinese dates. The freshness of the Hami Chinese dates is not easily kept. In order to make up of the disadvantages in the prior art, the invention provides the fresh-keeping method of the Hami Chinese dates. Aiming to solve the technical problem, the technical scheme is as follows: the fresh-keeping method comprises the following steps of: mixing sand, calcium carbonate powder and sodium chloride powder; spraying water, ethanol, acetic acid, olive oil and glycerol to prepare mixed liquid; then storing the mixed liquid and the Hami Chinese dates in a ventilated storage container in a separated manner; and storing in an environment at a temperature in a range from 5 DEG C to 25 DEG C. The fresh-keeping method of the Hami Chinese dates has the following advantages that the fresh-keeping effect is good, the fresh-keeping time is long and the mouth feel is good.
Description
Technical field
The present invention relates to a kind of preservation method for the jujube class, especially the preservation method of Hami date.
Background technology
In Baidupedia, Hami date is had such introduction: " Hami is the township of the famous melon and fruit in Xinjiang, not only have won fame both at home and abroad because abounding with "Hami" melon here, but also One's fame spreads throughout the world to abound with Hami date.Hami date is relatively independent excellent strain in the red date family, is treasure in the fruit that generates under the specific weather condition in Gobi desert, Plain, the Hami south of the mountains.This fruit is full greatly, color and luster is ruddy, the little meat of nuclear is thick, sweet tasty and refreshing.The distinguishing feature of Hami date is: fruit is individual greatly, meat is thick, skin is thin, and sugar content is high, is rich in zinc and vitamin, and the purplish red tool gloss of color and luster is pollution-free, and is sweet tasty and refreshing, is suitable for and eats and make dry fruit raw.”
Hami date is not easy to fresh-keeping.Fresh Hami date, if preserve improper, easily corrupt, easily dehydration.Fresh Hami date is compared with the date through super-dry, and mouthfeel has very big-difference, so at the manufacture field of Hami date, fresh-keeping Hami date also becomes technical issues that need to address.In the prior art, for fresh-keeping Hami date, should give birth to the maturity requirement of Hami date should not be ripe, relatively poor through Hami date mouthfeel after fresh-keeping, to such an extent as to the better fresh Hami date of eating mouth feel can only be that section date of Hami date maturation.
Summary of the invention
In order to remedy the deficiencies in the prior art, the present invention proposes the preservation method of a kind of Hami date.
The technical solution adopted for the present invention to solve the technical problems is:
The preservation method of Hami date the steps include:
The first step: with the sand (also being written as sand) of diameter 1mm, mix that degree of grinding is at least 200 purpose calcium carbonate powders and degree of grinding is at least 200 purpose sodium chloride powder, mix, and, the mass ratio of sand, calcium carbonate powder, sodium chloride powder is 100:3:4
Second step: water, ethanol, acetic acid, olive oil, glycerine configuration mixing material, and the ratio of volume is respectively: 100:6:5:2:1,
The 3rd step: the described liquid mixture of second step is sprayed onto the described solid mixture of the first step, and fully mixes, and: the liquid mixture quality is 1, and the solids mixing amount is 10-15,
The 4th step: described solidliquid mixture of the 3rd step and Hami date interlayer are contained in the ventilative storage container, and are kept at 5 degrees centigrade to 25 degrees centigrade environment.
The specific embodiment
Choose the sand of the about 1mm of particle diameter, well-known, the sand shape is not regular, neither be uniform, so, to the requirement of sand diameter, can only use " pact ", sand of the present invention can be river sand, also can make the sand on the Gobi desert, also can be the sand in the desert.
The used calcium carbonate powder of the present invention can adopt the mineral that are rich in calcium carbonate to pulverize and make, also can buy the very high calcium carbonate powder of purity, degree of grinding to calcium carbonate has requirement: it is 200 orders at least that the degree of grinding of calcium carbonate requires, also can adopt degree of grinding higher, such as 300 orders, 400 orders etc.
The sodium chloride powder that the present invention is used, particle diameter requires at least 200 orders, also can adopt degree of grinding higher, such as 300 orders, 400 orders etc.If use oarse-grained sodium chloride particle, the later stage mixes abundant not, and fresh-keeping effect is had considerable influence.
In fact, also be approximate number to the degree of grinding of particle, because the grain shape after the pulverizing is irregular, volume varies.However, weighing degree of grinding with the order number is the concept that person skilled is known.
With the sand of diameter 1mm, mix that degree of grinding is at least 200 purpose calcium carbonate powders and degree of grinding is at least 200 purpose sodium chloride powder, mix, and the mass ratio of sand, calcium carbonate powder, sodium chloride powder is 100:3:4.
Configuration liquid is as follows:
Water, ethanol, acetic acid, olive oil, glycerine configuration mixing material, and the ratio of volume is respectively 100:5-8:3-7:1-3:1-3, the whippletree symbolic representation scope here (example: the volume of ethanol is got 5 to 8 parts, and the volume of acetic acid is got 3 to 7 parts).The ratio of the preferred volume of water, ethanol, acetic acid, olive oil, glycerine is respectively 100:6:5:2:1.Experiment shows: the not impact of technique effect that the olive oil of different brands will reach the present invention.Preferred virgin oil among the present invention.The used ethanol of the present invention can replace with liquor (content of alcohol and water in the needs consideration liquor).The used acetic acid of the present invention should not use than the dark colour vinegar and replace, and can use colourless vinegar (having another name called light-coloured vinegar) to replace (content of acetic acid and water in the needs consideration vinegar).
With the mixing material of configuration, be sprayed on the solid mixture with watering can, and fully mix, and the mass ratio of liquid mixture and solid mixture is had requirement: the liquid mixture quality is 1, and the solids mixing amount is 10-15.
Rock watering can when spraying with watering can, mixing material is fully mixed.
Select Hami date: the present invention is not strict with the maturity of Hami date.The present invention can be fresh-keeping to ripe Hami date.
Some preservation methods are arranged, require Hami date 7 maturations, or even 5 maturations, one side so that stored Hami date is fresh-keeping reddening on one side, surface red Hami date, look actual that mouthfeel is poor much just as Hami date of maturation.
(convenient for explaining the solid mixture that has sprayed liquid, the mixture of this solid-liquid is claimed: the sand mixture) and Hami date interlayer be contained in the storage container: one deck sand mixture, one deck Hami date, optimal way is: container bottom spreads the sand mixture that applies 4cm, then, the above side by side put Hami date, then spread and apply one deck sand mixture, the sand mixture exceeds the about 1cm of Hami date; Up put again one deck Hami date, then repave and apply one deck sand mixture, so repeat, and spread the sand mixture that applies the about 3cm of thickness in the top.
The present invention is in the date of fresh-keeping Hami, storage container is ventilative container preferably, such as bamboo basket, and the frame that hole is arranged of making such as plastics, when using ventilative container fresh-keeping, want the running audit container, and spray mixing material of the present invention, here said appropriateness at vessel surface or vessel port place appropriateness, the meaning is: since container is ventilative, mixing material is sprayed in so just easily evaporation of moisture, replenishes the content liquid of sand mixture the inside.So preferred version of the present invention is to adopt ventilative container, replenishes and sprays mixing material of the present invention in good time.
Because Hami date epidermis intensity is larger, it is stressed evenly to be embedded in sand the inside, so, can bury very dark (namely a lot of layers) and be unlikely to damage by pressure.If only there is Hami date to pile up, even piling height is not high, because the interaction area is little, pressure is large, also damages easily Hami date by pressure.
The fresh-keeping Hami of the present invention date, looser to the temperature requirement of environment: can good fresh-keeping Hami date at 5 degrees centigrade to 25 degrees centigrade environment.Preferred temperature is 7 degrees centigrade to 12 degrees centigrade.
When selling, can be with pulling Hami date out with the spoon of mesh.The material of selecting when fresh-keeping will satisfy necessary standard, standard, such as, glycerine will be selected the glycerine that meets the relevant food standard, and as common practise, edible front first water cleans fruit.
For ease of statement, do in this manual following regulation: Hami date of just having plucked, epidermis are had an appointment 10% area for red, be defined as 7 maturations, epidermis is had an appointment 50% area for red, is defined as 8 maturations, epidermis has 90% above area for red, is defined as 9 maturations.
Adopt the fresh-keeping Hami date of technical solutions according to the invention, mouthfeel is good, and is not perishable, be difficult for air-dry dehydration, can fresh-keeping 1-4 month, see Table 1, table 2, if in the mixing material, do not add ethanol, olive oil, glycerine, the fresh-keeping effect variation sees Table 3, if in the mixing material, do not add olive oil, the fresh-keeping effect variation sees Table 4.
Explanation to form:
Below each the table, unit: %.Initial Hami date quality is designated as 100, and the result compares with initial Hami date quality in the table.
The computational methods of weight-loss ratio: (initial mass-actual mass)/initial mass
The computational methods of decayed fruit rate: decayed fruit quality/initial mass
The computational methods of good fruit rate: good fruit quality/initial mass
Also need to prove: the weighing result of different storage time is not for Hami date weighing of same basket, because, from sand, take out Hami date, through transportation, collide with, the link such as detection, should not again imbed fresh-keeping, so, preserving 60 days, storage 90 days, 120 days percentage of storage adds up and equals or near 100, because the data that have have been taked to round up, so, also be rational even sum is not equal to 100.
Table 1 is with the effect of technical solutions according to the invention storage.The fresh-keeping effect of storage (25 degrees centigrade to 5 degrees centigrade variations of cellar temperature) in the cellar.
Table 2 is with the effect of technical solutions according to the invention storage.The fresh-keeping effect of in 7 degrees centigrade to 12 degrees centigrade environment, preserving.
Table 3, the test data of contrast test.Be configured to mixing material by water, acetic acid, and the ratio of volume is respectively 100:5, the fresh-keeping data when not adding ethanol, olive oil, glycerine in the mixing material, other experimental conditions are constant.Storage environment is: preserve in 7 degrees centigrade to 12 degrees centigrade environment.
Table 4, the test data of contrast test.Water, ethanol, acetic acid, glycerine configuration mixing material, and the ratio of volume is respectively 100:6:5:1, and other experimental conditions are constant.Fresh-keeping data when not adding olive oil in the mixing material, storage environment is: preserve in 7 degrees centigrade to 12 degrees centigrade environment.
The present invention has the following advantages fresh-keeping Hami date: good refreshing effect, fresh keeping time is long, mouthfeel good.
Claims (2)
1. the preservation method of Hami date the steps include:
The first step: with the sand of diameter 1mm, mix that degree of grinding is at least 200 purpose calcium carbonate powders and degree of grinding is at least 200 purpose sodium chloride powder, mix, and the mass ratio of sand, calcium carbonate powder, sodium chloride powder is 100:3:4,
Second step: water, ethanol, acetic acid, olive oil, glycerine configuration mixing material, and the ratio of volume is respectively 100:6:5:2:1,
The 3rd step: the described liquid mixture of second step is sprayed onto the described solid mixture of the first step, and fully mixes, and: the liquid mixture quality is 1, and the solids mixing amount is 10-15,
The 4th step: described solidliquid mixture of the 3rd step and Hami date interlayer are contained in the ventilative storage container, and are kept at 5 degrees centigrade to 25 degrees centigrade environment.
2. Hami as claimed in claim 1 date preservation method, it is characterized in that: storage temperature is 7 degrees centigrade to 12 degrees centigrade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310000669 CN103004952B (en) | 2013-01-04 | 2013-01-04 | Fresh-keeping method of Hami Chinese dates |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201310000669 CN103004952B (en) | 2013-01-04 | 2013-01-04 | Fresh-keeping method of Hami Chinese dates |
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| CN103004952A CN103004952A (en) | 2013-04-03 |
| CN103004952B true CN103004952B (en) | 2013-10-30 |
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| CN 201310000669 Expired - Fee Related CN103004952B (en) | 2013-01-04 | 2013-01-04 | Fresh-keeping method of Hami Chinese dates |
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| JP6280522B2 (en) * | 2015-06-05 | 2018-02-14 | マルハニチロ株式会社 | How to improve strawberry fruit quality after harvest |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2003086090A1 (en) * | 2002-04-09 | 2003-10-23 | Yong-Ho Kim | Immature green fruits kimchi, apricot plum kimchi and the methods for preparation thereof |
| CN100521952C (en) * | 2006-01-13 | 2009-08-05 | 杨廷收 | Comprehensive preservation process for Chinese date |
| CN101999441A (en) * | 2009-08-31 | 2011-04-06 | 深圳市昶裕隆实业有限公司 | Preparation method of fruit and vegetable coating preservative |
| CN102657258B (en) * | 2012-05-07 | 2013-07-10 | 山西农业大学 | Method for preserving fresh dates at normal temperature |
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