CN103155970A - Processing method for brittleness keeping, brown stain resistance and preservation for fresh-cut apples - Google Patents
Processing method for brittleness keeping, brown stain resistance and preservation for fresh-cut apples Download PDFInfo
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- CN103155970A CN103155970A CN2013100966313A CN201310096631A CN103155970A CN 103155970 A CN103155970 A CN 103155970A CN 2013100966313 A CN2013100966313 A CN 2013100966313A CN 201310096631 A CN201310096631 A CN 201310096631A CN 103155970 A CN103155970 A CN 103155970A
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Abstract
The invention relates to a processing method for brittleness keeping, brown stain resistance and preservation for fresh-cut apples. The method comprises the four steps of preprocessing, heat treatment, water draining and storage in a refrigeration house. The fresh-cut apples are put into a 1%-5% of calcium chloride solution with the temperature being 30-35 DEG C, and are soaked for 10-15min, the brittleness of the fresh-cut apples is improved greatly, and compared with the ambient temperature condition, the processing method has the advantages that the refreshing time is prolonged by 3-4 times, the water loss rate is kept below 5%, and the brittleness and the nutritional value of the fresh-cut apples are well kept. The preservation method has the advantages of safety, reasonability, sanitation, long refreshing time, no toxicity and no harm on the fresh-cut apples, and has a relatively high business value.
Description
Technical field
The invention provides a kind of Fresh-cut Apples and protect crisp anti-brown stain processing method for keeping fresh, belong to the postharvest technology of fruits and vegetables field.
Background technology
One of apple is sweet and sour taste, and is nutritious, and suitable to people of all ages fruit.Its nutritive value and medical value are all very high, have scientist and doctor apple are called " omnibearing healthy fruit " or call " general practitioner ".Now air pollution is more serious, eats apple more and can improve respiratory system and PFT, and protection lung avoids polluting the impact with flue dust.
It is serious that the apple short time after fresh-cut will loss of water occur, and sugar reduces, and fruit generation brown stain etc. is unfavorable for the phenomenon that people eat.And some enterprise can adopt chemical agent to carry out fresh-retaining preserving to Fresh-cut Apples.But, use for a long time chemical agent to consist of threat greatly to people's life security and the ecological environment of depending on for existence.
Summary of the invention
The invention provides a kind of Fresh-cut Apples and protect crisp anti-brown stain processing method for keeping fresh.The method can keep the fragility of Fresh-cut Apples in storage, makes its freshness date extend 3 ~ 4 times, and the loss of water rate is below 5%, and can keep well the nutritive value of Fresh-cut Apples.
Its technical scheme is: (1) apple pretreatment: select the transparent apple that epidermis has no mechanical damage, section after processing through peeling, stoning; (2) heat treatment: it is 30 ~ 35 ℃ that Fresh-cut Apples is put into temperature, in 1% ~ 1.5% calcium chloride solution, soaks 10 ~ 15 min.(3) drain away the water: the Fresh-cut Apples sheet is taken out, moisture is drained.(4) Storage in cold bank: the Fresh-cut Apples sheet after processing is put into Storage in cold bank, and temperature of ice house is set to 2 ℃.
The present invention compared with prior art, is mainly to adopt calcium chloride solution and the fresh-keeping Fresh-cut Apples of heat treated mode.Calcium can not only reduce the generation of ethene in fruit, and the delayed fruit After-ripening is postponed the senescence process of fruit, can also keep the synthetic protein of cell success, and membrane passage is protected, and keeps the complete of fruit body.Calcium also plays an important role for the formation of cell membrane, can keep the stable of plasmalemma structure and performance.Calcium in the hardness of fruit and fruit is horizontal positive correlation, and higher calcium level can increase the hardness of fruit.Heat treatment can ethene suppressing generation, thereby can postpone the maturation of fruit.Heat treatment simultaneously all has inhibitory action to activity and the synthetic of protein of acid phosphatase, galacturonic acid enzyme, thereby has extended the storage period of fruit.
The present invention has increased the hardness of Fresh-cut Apples by use calcium chloride solution in preservation process, is conducive to fresh-retaining preserving.The present invention is simple to operate, and cost is low.In addition, the fresh-keeping processing of Fresh-cut Apples can improve its added value, satisfies the special requirement of human food snack industry, group's catering trade, military logistics supply, has wide market prospects and economic benefits.
The specific embodiment
Embodiment 1: a kind of Fresh-cut Apples is protected crisp anti-brown stain processing method for keeping fresh, specifically implements following steps: (1) apple pretreatment: select the transparent apple that size is impartial, color is even, epidermis has no mechanical damage, section after processing through peeling, stoning; (2) heat treatment: it is 30 ℃ that Fresh-cut Apples is put into temperature, in 1% calcium chloride solution, soaks 10 min.(3) drain away the water: the Fresh-cut Apples sheet is taken out, moisture is drained.(4) Storage in cold bank: the Fresh-cut Apples sheet after processing is put into Storage in cold bank, and temperature of ice house is set to 2 ℃.This holding conditions can keep the fragility of Fresh-cut Apples in storage, makes its freshness date extend to 6 days, and the loss of water rate is below 5%, and the nutritive value of the fine maintenance Fresh-cut Apples of energy.
Embodiment 2: a kind of Fresh-cut Apples is protected crisp anti-brown stain processing method for keeping fresh, specifically implements following steps: (1) apple pretreatment: select the transparent apple that size is impartial, color is even, epidermis has no mechanical damage, section after processing through peeling, stoning; (2) heat treatment: it is 35 ℃ that Fresh-cut Apples is put into temperature, in 1.5% calcium chloride solution, soaks 15 min.(3) drain away the water: the Fresh-cut Apples sheet is taken out, moisture is drained.(4) Storage in cold bank: the Fresh-cut Apples sheet after processing is put into Storage in cold bank, and temperature of ice house is set to 2 ℃.This holding conditions can keep the fragility of Fresh-cut Apples in storage, makes its freshness date extend to 8 days, and the loss of water rate is below 5%, and the nutritive value of the fine maintenance Fresh-cut Apples of energy.
The method operating procedure is simple, and cost is lower, can satisfy the special requirement of human food snack industry, group's catering trade, military logistics supply, has wide market prospects and economic benefits.
Claims (1)
1. a Fresh-cut Apples is protected crisp anti-brown stain processing method for keeping fresh, it is characterized in that adopting following steps: (1) apple pretreatment: select the transparent apple that epidermis has no mechanical damage, section after processing through peeling, stoning; (2) heat treatment: it is 30 ~ 35 ℃ that Fresh-cut Apples is put into temperature, in 1% ~ 1.5% calcium chloride solution, soaks 10 ~ 15 min; (3) drain away the water: the Fresh-cut Apples sheet is taken out, moisture is drained; (4) Storage in cold bank: the Fresh-cut Apples sheet after processing is put into Storage in cold bank, and temperature of ice house is set to 2 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100966313A CN103155970A (en) | 2013-03-25 | 2013-03-25 | Processing method for brittleness keeping, brown stain resistance and preservation for fresh-cut apples |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100966313A CN103155970A (en) | 2013-03-25 | 2013-03-25 | Processing method for brittleness keeping, brown stain resistance and preservation for fresh-cut apples |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103155970A true CN103155970A (en) | 2013-06-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2013100966313A Pending CN103155970A (en) | 2013-03-25 | 2013-03-25 | Processing method for brittleness keeping, brown stain resistance and preservation for fresh-cut apples |
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| CN (1) | CN103155970A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094504A (en) * | 2017-12-21 | 2018-06-01 | 西北农林科技大学 | A kind of processing and antistaling method of fresh-cut winter jujube |
| CN112075493A (en) * | 2020-09-22 | 2020-12-15 | 沈阳农业大学 | Method for delaying browning of fresh-cut fruits |
| CN114176125A (en) * | 2021-12-21 | 2022-03-15 | 北京市农林科学院 | Method for delaying tissue collapse of fresh-cut kiwi fruits |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991070A (en) * | 2010-10-22 | 2011-03-30 | 陕西科技大学 | Color protection and combined drying method of apple chips |
-
2013
- 2013-03-25 CN CN2013100966313A patent/CN103155970A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991070A (en) * | 2010-10-22 | 2011-03-30 | 陕西科技大学 | Color protection and combined drying method of apple chips |
Non-Patent Citations (5)
| Title |
|---|
| 《国外农学（果树）》 19921231 S.Lrurie等 "钙和热处理能提高"安娜"苹果的贮藏性" 第38-41页 , * |
| 《食品科学》 20081231 李丽梅等 "钙和热预处理对草莓保鲜的生理效应" , 第03期 * |
| S.LRURIE等: ""钙和热处理能提高"安娜"苹果的贮藏性"", 《国外农学（果树）》, 31 December 1992 (1992-12-31), pages 38 - 41 * |
| 刘兴华等: "《果品蔬菜贮藏运销学》", 31 August 2008, article "无" * |
| 李丽梅等: ""钙和热预处理对草莓保鲜的生理效应"", 《食品科学》, no. 03, 31 December 2008 (2008-12-31) * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108094504A (en) * | 2017-12-21 | 2018-06-01 | 西北农林科技大学 | A kind of processing and antistaling method of fresh-cut winter jujube |
| CN112075493A (en) * | 2020-09-22 | 2020-12-15 | 沈阳农业大学 | Method for delaying browning of fresh-cut fruits |
| CN114176125A (en) * | 2021-12-21 | 2022-03-15 | 北京市农林科学院 | Method for delaying tissue collapse of fresh-cut kiwi fruits |
| CN114176125B (en) * | 2021-12-21 | 2024-04-16 | 北京市农林科学院 | Method for delaying tissue breakdown of fresh-cut kiwi fruits |
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Application publication date: 20130619 |