CN103636760B - The method of Litchi storage - Google Patents
The method of Litchi storage Download PDFInfo
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- CN103636760B CN103636760B CN201310601577.3A CN201310601577A CN103636760B CN 103636760 B CN103636760 B CN 103636760B CN 201310601577 A CN201310601577 A CN 201310601577A CN 103636760 B CN103636760 B CN 103636760B
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- fructus litchi
- fresh
- soak
- litchi
- cooling
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Abstract
A kind of method that the invention discloses Litchi storage, comprises the following steps: Fructus Litchi pre-soaking: being poured into by Fructus Litchi in citric acid liquid pool and soak, soak time is 10～20 minutes, and wherein in citric acid solution, the mass percentage content of citric acid is 8～12%, and surplus is water；Pre-cooling: the Fructus Litchi drained is put into freezer pre-cooling, precooling temperature is 6～8 DEG C, and pre-coo time is 14～18 hours；Fructus Litchi secondary soaks: being poured into by the Fructus Litchi after pre-cooling in fresh-keeping liquid pool and soak, soak time is 2～4 minutes；Wherein in fresh-keeping liquid, the content of antistaling agent is the 8%～12% of fresh-keeping liquid gross weight.Packing: the Fructus Litchi drained is packed.Cold preservation: Fructus Litchi after packing, putting into freezer carries out cold preservation, and the temperature in freezer is 0～2 DEG C.Owing to using above-mentioned technical method, extend cold preservation and fresh-keeping time, compared with traditional cold preserving method, have fabulous fresh-keeping effect.
Description
Technical field
A kind of method that the present invention relates to fruit preservation, a kind of method of Litchi storage.
Background technology
On October 23rd, 2013 discloses a kind of method extending the Litchi storage phase of Publication No. CN103355399A
Application for a patent for invention document, after vacuum-packed fresh fruit Fructus Litchi is carried out high pressure freezing by it, warehouse-in freezing；Described high pressure freezing has
Body is: under the condition of high voltage of 200～400MPa, cools the temperature to-18～-20 DEG C, then discharges pressure in 2-5s to often
Pressure.The method extending the Litchi storage phase of the present invention, after cold storage 1 year, the Fructus Litchi quality after defrosting and fresh fruit almost without change,
Juice loss rate is little, and Fructus Litchi epidermis color and luster does not occur significant change.
There is essential distinction in above-mentioned technical scheme and the present invention, belongs to different technical schemes.
Summary of the invention
The method that it is an object of the invention to provide the Litchi storage of a kind of good refreshing effect.
For achieving the above object, the technical solution adopted in the present invention is:
The method of Litchi storage, comprises the following steps:
A, Fructus Litchi pre-soaking: being poured into by Fructus Litchi in citric acid liquid pool and soak, soak time is 10～20 minutes, wherein Fructus Citri Limoniae
In acid solution, the mass percentage content of citric acid is 8～12%, and surplus is water；
A, pre-cooling: the Fructus Litchi drained is put into freezer pre-cooling, precooling temperature is 6～8 DEG C, and pre-coo time is 14～18 little
Time；
B, Fructus Litchi secondary soak: being poured into by the Fructus Litchi after pre-cooling in fresh-keeping liquid pool and soak, soak time is 2～4 minutes；Its
In middle fresh-keeping liquid, the content of antistaling agent is the 8%～12% of fresh-keeping liquid gross weight.
C, packing: the Fructus Litchi drained is packed.
D, cold preservation: Fructus Litchi after packing, putting into freezer carries out cold preservation, and the temperature in freezer is 0～2 DEG C.
In described step A, described soak time is 15 minutes, wherein the mass percentage content of citric acid in citric acid solution
Being 10%, surplus is water.
In described step B, precooling temperature is 7 DEG C, and pre-coo time is 16 hours.
In described step C, soak time is 3 minutes, is additionally added 2%～the 6% of fresh-keeping liquid gross weight in described fresh-keeping liquid
Phosphoric acid, the mass percent concentration of described phosphoric acid is 40%.
In described step C, the content of antistaling agent is the 10% of fresh-keeping liquid gross weight.
Beneficial effects of the present invention: owing to using above-mentioned technical method, extend cold preservation and fresh-keeping time, with biography
The cold preserving method of system is compared, and has fabulous fresh-keeping effect.
Detailed description of the invention
Embodiment 1
The method of Litchi storage, comprises the following steps:
A, Fructus Litchi pre-soaking: being poured into by Fructus Litchi in citric acid liquid pool and soak, soak time is 10 minutes, wherein citric acid solution
The mass percentage content of middle citric acid is 12%, and surplus is water；
B, pre-cooling: the Fructus Litchi drained is put into freezer pre-cooling, precooling temperature is 6 DEG C, and pre-coo time is 18 hours；
C, Fructus Litchi secondary soak: being poured into by the Fructus Litchi after pre-cooling in fresh-keeping liquid pool and soak, soak time is 2 minutes；Wherein
In fresh-keeping liquid, the content of antistaling agent is the 12% of fresh-keeping liquid gross weight, is additionally added the 2% of fresh-keeping liquid gross weight in described fresh-keeping liquid
Phosphoric acid, the mass percent concentration of described phosphoric acid is 40%；
D, packing: the Fructus Litchi drained is packed；
E, cold preservation: Fructus Litchi after packing, putting into freezer carries out cold preservation, and the temperature in freezer is 0 DEG C.
Embodiment 2
The method of Litchi storage, comprises the following steps:
A, Fructus Litchi pre-soaking: being poured into by Fructus Litchi in citric acid liquid pool and soak, soak time is 15 minutes, wherein citric acid solution
The mass percentage content of middle citric acid is 10%, and surplus is water；
B, pre-cooling: the Fructus Litchi drained is put into freezer pre-cooling, precooling temperature is 7 DEG C, and pre-coo time is 16 hours；
C, Fructus Litchi secondary soak: being poured into by the Fructus Litchi after pre-cooling in fresh-keeping liquid pool and soak, soak time is 3 minutes；Wherein
In fresh-keeping liquid, the content of antistaling agent is the 10% of fresh-keeping liquid gross weight, is additionally added the 4% of fresh-keeping liquid gross weight in described fresh-keeping liquid
Phosphoric acid, the mass percent concentration of described phosphoric acid is 40%；
D, packing: the Fructus Litchi drained is packed；
E, cold preservation: Fructus Litchi after packing, putting into freezer carries out cold preservation, and the temperature in freezer is 1 DEG C.
Embodiment 3
The method of Litchi storage, comprises the following steps:
F, Fructus Litchi pre-soaking: being poured into by Fructus Litchi in citric acid liquid pool and soak, soak time is 20 minutes, wherein citric acid solution
The mass percentage content of middle citric acid is 8%, and surplus is water；
G, pre-cooling: the Fructus Litchi drained is put into freezer pre-cooling, precooling temperature is 8 DEG C, and pre-coo time is 14 hours；
H, Fructus Litchi secondary soak: being poured into by the Fructus Litchi after pre-cooling in fresh-keeping liquid pool and soak, soak time is 4 minutes；Wherein
In fresh-keeping liquid, the content of antistaling agent is the 12% of fresh-keeping liquid gross weight, is additionally added the 4% of fresh-keeping liquid gross weight in described fresh-keeping liquid
Phosphoric acid, the mass percent concentration of described phosphoric acid is 40%；
I, packing: the Fructus Litchi drained is packed；
J, cold preservation: Fructus Litchi after packing, putting into freezer carries out cold preservation, and the temperature in freezer is 2 DEG C.
The above is the preferred embodiment of the present invention, certainly can not limit the right model of the present invention with this
Enclose, it is noted that for those skilled in the art, technical scheme is modified or etc.
With replacing, without departure from the protection domain of technical solution of the present invention.
Claims (3)
1. a method for Litchi storage, comprises the following steps:
A, Fructus Litchi pre-soaking: being poured into by Fructus Litchi in citric acid liquid pool and soak, soak time is 10 minutes, wherein lemon in citric acid solution
The mass percentage content of lemon acid is 12%, and surplus is water；
B, pre-cooling: the Fructus Litchi drained is put into freezer pre-cooling, precooling temperature is 6 DEG C, and pre-coo time is 18 hours；
C, Fructus Litchi secondary soak: being poured into by the Fructus Litchi after pre-cooling in fresh-keeping liquid pool and soak, soak time is 2 minutes；The most fresh-keeping
In liquid, the content of antistaling agent is the 12% of fresh-keeping liquid gross weight, described fresh-keeping liquid is additionally added fresh-keeping liquid gross weight 2% phosphorus
Acid, the mass percent concentration of described phosphoric acid is 40%；
D, packing: the Fructus Litchi drained is packed；
E, cold preservation: Fructus Litchi after packing, putting into freezer carries out cold preservation, and the temperature in freezer is 0 DEG C.
2. a method for Litchi storage, comprises the following steps:
A, Fructus Litchi pre-soaking: being poured into by Fructus Litchi in citric acid liquid pool and soak, soak time is 15 minutes, wherein lemon in citric acid solution
The mass percentage content of lemon acid is 10%, and surplus is water；
B, pre-cooling: the Fructus Litchi drained is put into freezer pre-cooling, precooling temperature is 7 DEG C, and pre-coo time is 16 hours；
C, Fructus Litchi secondary soak: being poured into by the Fructus Litchi after pre-cooling in fresh-keeping liquid pool and soak, soak time is 3 minutes；The most fresh-keeping
In liquid, the content of antistaling agent is the 10% of fresh-keeping liquid gross weight, described fresh-keeping liquid is additionally added fresh-keeping liquid gross weight 4% phosphorus
Acid, the mass percent concentration of described phosphoric acid is 40%；
D, packing: the Fructus Litchi drained is packed；
E, cold preservation: Fructus Litchi after packing, putting into freezer carries out cold preservation, and the temperature in freezer is 1 DEG C.
3. a method for Litchi storage, comprises the following steps:
F, Fructus Litchi pre-soaking: being poured into by Fructus Litchi in citric acid liquid pool and soak, soak time is 20 minutes, wherein lemon in citric acid solution
The mass percentage content of lemon acid is 8%, and surplus is water；
G, pre-cooling: the Fructus Litchi drained is put into freezer pre-cooling, precooling temperature is 8 DEG C, and pre-coo time is 14 hours；
H, Fructus Litchi secondary soak: being poured into by the Fructus Litchi after pre-cooling in fresh-keeping liquid pool and soak, soak time is 4 minutes；The most fresh-keeping
In liquid, the content of antistaling agent is the 12% of fresh-keeping liquid gross weight, described fresh-keeping liquid is additionally added fresh-keeping liquid gross weight 4% phosphorus
Acid, the mass percent concentration of described phosphoric acid is 40%；
I, packing: the Fructus Litchi drained is packed；
J, cold preservation: Fructus Litchi after packing, putting into freezer carries out cold preservation, and the temperature in freezer is 2 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310601577.3A CN103636760B (en) | 2013-11-25 | 2013-11-25 | The method of Litchi storage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310601577.3A CN103636760B (en) | 2013-11-25 | 2013-11-25 | The method of Litchi storage |
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| Publication Number | Publication Date |
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| CN103636760A CN103636760A (en) | 2014-03-19 |
| CN103636760B true CN103636760B (en) | 2016-08-17 |
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| CN201310601577.3A Expired - Fee Related CN103636760B (en) | 2013-11-25 | 2013-11-25 | The method of Litchi storage |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957243A (en) * | 2015-06-11 | 2015-10-07 | 邹健 | Litchi storage and preservation method |
| CN114104521A (en) * | 2021-09-29 | 2022-03-01 | 惠州城市职业学院(惠州商贸旅游高级职业技术学校) | Method for normal-temperature fresh-keeping transportation of litchis |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4751091A (en) * | 1986-08-15 | 1988-06-14 | University Of Hawaii | Preservation of reddish color of lychee pericarp |
| US6093433A (en) * | 1998-07-26 | 2000-07-25 | Juran Metal Works Ltd. | Process for preserving product quality of lychee |
| CN1397176A (en) * | 2002-04-17 | 2003-02-19 | 华南农业大学 | Non-sulfur antistaling method for litchi |
| CN1875727A (en) * | 2005-06-10 | 2006-12-13 | 许连科 | A method for preventing fresh lichee pericarp from darkening by citric acid |
| CN102018026A (en) * | 2010-11-23 | 2011-04-20 | 华南农业大学 | Leechee color protecting and preserving method and leechee color protecting and preserving treatment solution |
| CN102475128A (en) * | 2010-11-23 | 2012-05-30 | 大连兆阳软件科技有限公司 | Methods for quickly freezing litchi by use of low-temperature antifreeze liquid |
| CN102860355A (en) * | 2012-09-19 | 2013-01-09 | 上海大学 | Leechee biological storage and fresh-keeping method |
-
2013
- 2013-11-25 CN CN201310601577.3A patent/CN103636760B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4751091A (en) * | 1986-08-15 | 1988-06-14 | University Of Hawaii | Preservation of reddish color of lychee pericarp |
| US6093433A (en) * | 1998-07-26 | 2000-07-25 | Juran Metal Works Ltd. | Process for preserving product quality of lychee |
| CN1397176A (en) * | 2002-04-17 | 2003-02-19 | 华南农业大学 | Non-sulfur antistaling method for litchi |
| CN1875727A (en) * | 2005-06-10 | 2006-12-13 | 许连科 | A method for preventing fresh lichee pericarp from darkening by citric acid |
| CN102018026A (en) * | 2010-11-23 | 2011-04-20 | 华南农业大学 | Leechee color protecting and preserving method and leechee color protecting and preserving treatment solution |
| CN102475128A (en) * | 2010-11-23 | 2012-05-30 | 大连兆阳软件科技有限公司 | Methods for quickly freezing litchi by use of low-temperature antifreeze liquid |
| CN102860355A (en) * | 2012-09-19 | 2013-01-09 | 上海大学 | Leechee biological storage and fresh-keeping method |
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