CN103340240A

CN103340240A - Method for retaining freshness of fresh-cut carrots

Info

Publication number: CN103340240A
Application number: CN2013102972662A
Authority: CN
Inventors: 李健; 王友升
Original assignee: Beijing Technology and Business University
Current assignee: Beijing Technology and Business University
Priority date: 2013-07-08
Filing date: 2013-07-16
Publication date: 2013-10-09

Abstract

The invention discloses a method for retaining freshness of fresh-cut carrots. A fresh retaining agent, namely thymol is combined with heat treatment to retain freshness of fresh-cut carrots, the heat treatment temperature is 40-60 DEG C, and the concentration of thymol is 0.5-1g/L. The using method comprises the following steps of: after the carrots are cleaned and cut, immersing for 15 minutes in a hot thymol solution; and after centrifuge dripping, putting in a tray, and storing at 1 DEG C. The method for retaining freshness is efficient and convenient and can keep the quality of the fresh-cut carrots well.

Description

The preservation method of a kind of fresh-cut carrot

Technical field

The present invention relates to a kind of fresh-cut fruit and vegetable preservation method and antistaling agent, particularly relate to preservation method and the employed antistaling agent of fresh-cut carrot.

Background technology

Fresh-cut fruit and vegetable refers to fresh fruit of vegetables is carried out processing such as classification, arrangement, cleaning, cutting, fresh-keeping, packing, and makes product keep the goods of fresh state.This series products is nutritious, instant and excellent flavor, and the consumer need not be for further processing after buying, and can directly eat or cook.In the U.S., the sales volume of fresh-cut fruit and vegetable accounts for its farm produce sale volume more than 25%.The production of present domestic fresh-cut fruit and vegetable is at the early-stage, but along with the transformation of people life style, direct-edible product is subjected to consumer's favor gradually after this purchase, and this development for fresh-cut fruit and vegetable provides wide space.

Fruits and vegetables after treatment, the mechanical damage of formation can cause a series of biochemical reactions, easier generation physiological aging.Simultaneously, the abundant nutrition of fresh-cut product surface also provides advantage for the microbial growth breeding, the pathogenic bacteria of fresh-cut fruit and vegetable surface contamination have directly influenced consumer's edible safety, a lot of food-safety problems that cause many people death because of the edible fresh fruits and vegetables have abroad appearred in the recent period, serious threat consumer's health, and caused enormous economic loss.

At present, at the chloride bactericide of the many employings of fresh-cut fruit and vegetable method for disinfection commonly used.But studies show that recently, contain the material of chlorine atom in sterilization, can produce carcinogens such as chlorophenol, chloroform.And adopt the thymol Compound Heat Treatment can effectively control the growth of fresh-cut carrot surface microorganism: heat treatment has characteristics such as nontoxic, noresidue, and pathogenic bacteria there be extraordinary killing or inhibition, also may delay the aging of fruits and vegetables simultaneously, improve the quality of fruits and vegetables; Thymol is naturally occurring antibacterial material in many plants, and cell membrane that can destroy microorganisms plays bacteriostasis.It is fresh-keeping that the present invention adopts the thymol Compound Heat Treatment that the fresh-cut carrot is carried out, and improved fresh-cut carrot product quality and security thereof.

Summary of the invention

The present invention relates to the preservation method of a kind of fresh-cut carrot, this method is used 40-60 ℃ thymol solution-treated fresh-cut carrot.

This method comprises the steps:

(1) select no disease and pest, the fresh carrot that nothing is rotted is cut into 1 * 1 * 1cm size after cleaning;

(2) the thymol solution with heat soaks above-mentioned fresh-cut carrot 15min, behind the centrifuge dripping, in the pallet of packing into, preserves under 1 ℃ of condition.Wherein, its temperature of thymol solution of described heat is 40-60 ° of C.Described thymol solution concentration is 0.5-1g/L.

Adopt said method and antistaling agent, the freshness date of fresh-cut carrot can reach 8-10 days.

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The specific embodiment

Embodiment 1: the fungistatic effect of the thymol of variable concentrations

1. processing method

The thymol solution of configuration 1g/L, 0.5g/L, 0.1g/L, 0.05g/L.The filter paper that is soaked with variable concentrations thymol solution is attached on the culture medium that is coated with bacteria suspension, cultivates the size of observing inhibition zone behind the 24h for 37 ℃.

2. result

The inhibition zone maximum of the thymol solution of 1g/L as shown in Table 1, fungistatic effect is better; Secondly the thymol solution of 0.5g/L also has fungistatic effect, and the fungistatic effect of the thymol solution of 0.1g/L is not clearly, does not almost have fungistatic effect.0.05g/L thymol solution can not be antibacterial.

The thymol bacteriostatic experiment result of table 1, variable concentrations

Embodiment 2: the fungistatic effect of heat treatments at different

1, processing method

Pathogen after the separation and purification is made bacteria suspension, use SPSS to be diluted to about 10 ⁵Individual/mL, the pathogen suspension after the dilution is put into sterile tube, behind the insulation 15min, the bacteria suspension of getting 10 μ l respectively is applied on the LB culture medium in 40,50 and 60 ℃ water-bath, adds up clump count behind 37 ℃ of cultivation 24h.

2, result

As shown in table 2, along with the rising of heat treatment temperature, the spore germination number of pathogen constantly reduces, and when temperature was increased to 50 ℃, the pathogen above 99% was killed.

Table 2, heat treatments at different are to the influence of pathogen

Embodiment 3: the thymol Compound Heat Treatment is to the influence of fresh-cut carrot quality

1, processing method:

Place 50 ℃, the thymol solution of 1g/L to soak 15min the carrot after the cutting, behind the centrifuge dripping, in the pallet of packing into, in 1 ℃ of freezer, preserve.

2, result

FRAP is one of index of expression material oxidation resistance, and as shown in table 3, the thymol Compound Heat Treatment can improve the FRAP value of fresh-cut carrot, and during storage 8d, the FRAP value of processed group contrast exceeds 15%.Hydrogen peroxide is one of free radical in the fruits and vegetables body, can promote the aging of fruits and vegetables, and as shown in Table 3, through the storage of 8d, the content of hydrogen peroxide of thymol Compound Heat Treatment individuality contrast has reduced by 29%.Show that the thymol Compound Heat Treatment can delay the decline of fresh-cut carrot quality.

Table 3, thymol Compound Heat Treatment are to the influence of fresh-cut carrot quality

Claims

1. preservation method that is used for the fresh-cut carrot is characterized in that may further comprise the steps:

(1) select fresh, do not have to rot, after the carrot of no disease and pest cleans up, be cut into 1 * 1 * 1cm size;

(2) the thymol solution with heat soaks above-mentioned fresh-cut carrot 15min, behind the centrifuge dripping, in the pallet of packing into, in 1 ℃ of storage.

2. according to right 1 described preservation method, its temperature of thymol solution that it is characterized in that described heat is 40-60 ° of C.

3. according to right 1 described preservation method, it is characterized in that described thymol solution concentration is 0.5-1g/L.