CN103651775B - Blueberry preservation method - Google Patents
Blueberry preservation method Download PDFInfo
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- CN103651775B CN103651775B CN201310658903.4A CN201310658903A CN103651775B CN 103651775 B CN103651775 B CN 103651775B CN 201310658903 A CN201310658903 A CN 201310658903A CN 103651775 B CN103651775 B CN 103651775B
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Abstract
The invention discloses a blueberry preservation method, and belongs to the technical field of agriculture product storage and preservation. The technical scheme comprises the following steps: picking 80% matured blueberries, subjecting the blueberries to a pre-cooling treatment, then soaking the blueberries in a preservation solution which is prepared by compounding lysozyme and salt, then packing the blueberries with preservation boxes, then irradiating the boxes with gamma rays or electron beams so as to carry out a sterilization treatment, and finally storing the boxes at a low temperature until the blueberries are moved out of the refrigeration house and sold on the market. The preservation method has a low rotting rate of blueberry, can well preserve the original texture, color, nutrients and flavor of blueberry, prominently improves the blueberry quality, increases the economic profits, and achieves long-time preservation of blueberry; furthermore, the lysozyme used in the method is a natural enzyme, is safe and green, meets the safety requirements of food, and has a high reliability and low cost.
Description
Technical field
The present invention relates to agricultural products storage and preservation technical field, particularly relate to a kind of preservation method of blueberry.
Background technology
Blueberry is Cuculidae genus vaccinium, also known as blueberry.Be perennial fallen leaves or evergreen shrubs, fruit is berry.Blueberry on average weighs 0.5 ~ 2.5g, and edible rate is 100%, sweet and sour taste, and has fragrant refreshing pleasant fragrance, for eating good merchantable brand raw.Vitamin E is rich in Blueberry, vitamin A, Cobastab, superoxide dismutase (SOD), anthocyanin, dietary fibre and abundant K, Fe, Zn, the mineral matter elements such as Ca, nutritious, not only there is good nutrition health-care functions, also have and prevent cranial nerve aging, strengthening, anticancer softening blood vessel, strengthen the functions such as human organism's immunity, it is one of large healthy food of the mankind five that international food and agricultural organization lists, be described as " king of berry " (Liu Huan. " king of berry " blueberry nutrition health-care functions research [J]. agricultural engineering, 2009 (19): 228).
In recent years, China's blueberry production scale expands gradually, but blueberry belongs to berry fruits, and again because the collecting period concentrates, on the occasion of high temperature and rainy season, the blueberry problem such as to rot highlights, and has had a strong impact on the development of blueberry industry.Also have and ultralow temperature refrigeration after blueberry quick-frozen is processed again, but after quick-frozen, blueberry nutrient value is greatly affected, and is therefore badly in need of a kind of blueberry preserved technology being suitable for Industry Promotion simple to operate.
At present, be applied to blueberry preserved method and mainly contain the methods such as low temperature, controlled atmosphere, film, UV radiation.Such as, Chinese patent CN102940032 relates to a kind of compound bio film and for blueberry preserved method; CN103271147 relates to a kind of preparation method of blueberry preserved edible composite film; The decompression fresh-keeping storage method of blueberry is related in CN103340237; CN102640782 relates to the blueberry preserved method of Ultraviolet radiation; CN201110372597 relates to the chitosan coating preservation method of freezing blueberry; CN201210164047 is also had to relate to ozone and the controlled atmosphere preservation technique of strawberry and blueberry.From existing research, find that at present widely used in blueberry preserved is low temperature controlled atmosphere, hyperoxia technology.But said method or exist cost higher, can not safety and Health be ensured, or the shortcoming such as preservation quality is not good, limited in the storage eating blueberry raw, be difficult to effectively regulate and control.
A kind of conventional method is also had to be irradiance method, namely the emittance of ray is utilized, food or raw material are carried out to the processing process such as sterilization, desinsection, sterilization, mildew-resistant, reduce putrefactive microorganisms and other biological quantity in food, extend latter stage of ripening and the preservation term of FF.Research shows, is the Irradiation mushroom of 1.2kGy, can suppresses the afterripening of adopting rear mushroom with dosage.Further, usual irradiation carries out after packing food, carries out irradiation across packaging film to food.Research shows, rots, brown stain, to be all starkly lower than not through the control group of irradiation in fresh weight loss etc. after radiation treatment at packaging rupture of membranes, food.If simply through radiation sterilizing, then can only make to reach about 30 days shelf-life in conjunction with cryopreservation.And high dosage irradiation can damage material itself, and dosage more major injury is more serious.
Summary of the invention
The present invention, in order to overcome the defect of prior art, discloses the method for storing and refreshing of the natural color of a kind of long-acting maintenance blueberry, state.
One object of the present invention is to provide a kind of technology as far as possible adopting natural method fresh-keeping;
Another object of the present invention is the blueberry preserved technology providing a kind of processing step simple and with low cost;
Another object of the present invention is the preservation method providing a kind of low dose irradiation, damages food materials itself to evade high dosage irradiation.
Other objects with some for achieving the above object, the present invention adopts following technical scheme:
A preservation method for blueberry, comprises the following steps:
Step one, will impregnated in lysozyme and the composite fresh-keeping liquid of salt through pretreated blueberries grain;
Step 2, from fresh-keeping liquid, take out blueberries grain, and dry at normal temperatures, adopt crisper packaging afterwards;
Step 3, across crisper to blueberry perform radiation sterilizing operation.
Wherein, described lysozyme and the composite fresh-keeping liquid proportioning of salt are: lysozyme content is 0.01% ~ 0.1% (W/V), salt content is 1% ~ 2% (W/V), and blueberry floods 2 ~ 8min in described lysozyme and the composite fresh-keeping liquid of salt.
Preferably, the preservation method of described blueberry, further comprising the steps of:
Before described step one, also comprise and pluck medium well blueberries grain, then the blueberries grain plucked is put into freezer precooling, be pretreatment;
After described step 3, the blueberry after sterilization is refrigerated to outbound, listing.
Preferably, in the preservation method of described blueberry, the crisper described in described step 2 is the packing box with holes of low barrier material, and hole count is 10 ~ 20/box, and the diameter in each hole is 0.2 ~ 0.6mn.
Preferably, in the preservation method of described blueberry, in described step 3, radiation sterilizing adopts gamma-rays or 10MeV electron beam, and irradiation dose is 0.1 ~ 1.5kGy.
Preferably, in the preservation method of described blueberry, the precooling temperature of described freezer precooling is 0 ~ 4 DEG C.
Preferably, in the preservation method of described blueberry, the temperature of described refrigeration is 0 ~ 4 DEG C, relative humidity is 75% ~ 95%.
Technical scheme of the present invention at least has following beneficial effect:
The blueberry rotting rate of preservation method storage of the present invention is low, and quality is good, and can keep the original quality of blueberry, nutrition and local flavor preferably, storage period reaches more than 60 days, realizes the long acting fresh-keeping of blueberry.And lysozyme fresh-keeping liquid used is a kind of native enzyme, and safe green, meets food safety requirements, and reliability is high and with low cost.This method is also applicable to the long acting fresh-keeping of strawberry, grape after parameter adjustment.
Nontoxic fresh-keeping liquid mainly combines with radio sterilization by feature of the present invention, carries out fresh-keeping by comprehensive means to blueberry, and fresh-keeping means are very simple.So both can realize the long-period freshness preserving of blueberry, and can guarantee that again the irradiation dose of radio sterilization was minimum.
Detailed description of the invention
The present invention is a kind of preservation method of blueberry, comprises following concrete steps:
Step 1, pluck the blueberries grain of medium well left and right, put into freezer immediately and be chilled to temperature 0 ~ 4 DEG C in advance;
Step 2, impregnated in lysozyme and the composite fresh-keeping liquid of salt through the blueberries grain of precooling, lysozyme content is 0.01% ~ 0.1% (W/V), and salt content is 1% ~ 2% (W/V), and dip time is 2 ~ 8min.This lysozyme is nontoxic other edible enzyme of food grade.Even if lysozyme infiltrates through in blueberry epidermis, also can not damage healthy.
After step 3, blueberries grain after treatment dry, in order to allow radial energy impinge upon on blueberry, packing box adopts low barrier material packaging.In order to keep package interior air to have certain mobility, what use is packaged as packaging material with holes, and hole count is 10 ~ 20/box, and the diameter in each hole is 0.2 ~ 0.6mm.Air keeps certain mobility, is also fresh-keeping a kind of means.
Step 4, blueberry after packaging generally adopt UV method of radiating to irradiate, and prove through test, adopt gamma-rays or 10MeV electron beam, irradiation dose is 0.1 ~ 1.5kGy, more can prolong storage period.Gamma-rays or 10MeV electron beam can alternatively adopt.
Through test, step 5, blueberry after sterilization, prove that storage effect is best under temperature 0 ~ 4 DEG C, relative humidity are 75% ~ 95% condition, preserves to outbound, listing always.
In above-mentioned steps 5, duration of storage is regularly inspected by random samples, and the project of sampling Detection mainly comprises the sensory evaluations such as form, color and luster, smell, degree of metamorphism and weight-loss ratio, anthocyanidin, color and luster, total plate count and microstructure etc.
This method adopts the radiation sterilizing technology compared with low dosage, can kill the microorganism being attached to blueberry surface.And the just sterilization of binding lysozyme and salt Multiple preservative solutions, the blueberry that can effectively slow down rots speed, realizes the long acting fresh-keeping of blueberry.This method is pollution-free, safe and reliable, and can maintain the nutritional labeling of fruit to greatest extent, simple to operate, easily implements.
Is below several specific embodiment of the present invention, further illustrates the present invention, but the present invention is not limited only to this embodiment:
Embodiment one
(1) choose in the same size, without corrupt, go mouldy, medium well good fruit, removes the earth, impurity etc. of phage surface, and is pre-chilled to 0 DEG C immediately;
(2) weighed by blueberry, after mark, impregnated in lysozyme and the composite fresh-keeping liquid of salt, wherein lysozyme is 0.01% (W/V), and salt content is 1% (W/V), and dip time is 2min;
(3) pretreated blueberry is sub-packed in the packing box with holes of low barrier material, packing box hole count is 10/box, and the diameter in each hole is 0.2mm;
(4) by packaged blueberry through the sterilization of 10MeV electron beam irradiation, irradiation dose is 0.1kGy;
(5) by the Storage in cold bank of the treated vivid blue certain kind of berries in temperature 0 DEG C, relative humidity 95%, regularly inspect by random samples.This time the shelf-life reaches 45 days.
Embodiment two
(1) choose in the same size, without corrupt, go mouldy, medium well good fruit, removes the earth, impurity etc. of phage surface, and is pre-chilled to 4 DEG C immediately;
(2) weighed by blueberry, after mark, impregnated in lysozyme and the composite fresh-keeping liquid of salt, wherein lysozyme is 0.1% (W/V), and salt content is 2% (W/V), and dip time is 8min;
(3) pretreated blueberry is sub-packed in the packing box with holes of low barrier material, packing box hole count is 15/box, and the diameter in each hole is 0.6mm;
(4) by packaged blueberry through the sterilization of 10MeV electron beam irradiation, irradiation dose is 1.4kGy;
(5) by the Storage in cold bank of the treated vivid blue certain kind of berries in temperature 4 DEG C, relative humidity 75%, regularly inspect by random samples.This time the shelf-life reaches 50 days.
Embodiment three
(1) choose in the same size, without corrupt, go mouldy, medium well good fruit, removes the earth, impurity etc. of phage surface, and is pre-chilled to 2 DEG C immediately;
(2) weighed by blueberry, after mark, impregnated in lysozyme and the composite fresh-keeping liquid of salt, wherein lysozyme is 0.05% (W/V), and salt content is 1.3% (W/V), and dip time is 6min;
(3) pretreated blueberry is sub-packed in the packing box with holes of low barrier material, packing box hole count is 20/box, and the diameter in each hole is 0.4mm;
(4) by packaged blueberry through gamma-ray irradiation sterilization, irradiation dose is 0.8kGy;
(5) by the Storage in cold bank of the treated vivid blue certain kind of berries in temperature 0 DEG C, relative humidity 85%, regularly inspect by random samples.This time the shelf-life reaches 48 days.
Embodiment four
(1) choose in the same size, without corrupt, go mouldy, medium well good fruit, removes the earth, impurity etc. of phage surface, and is pre-chilled to 0 DEG C immediately;
(2) weighed by blueberry, after mark, impregnated in lysozyme and the composite fresh-keeping liquid of salt, wherein lysozyme is 0.07% (W/V), and salt content is 1.8% (W/V), and dip time is 7min;
(3) pretreated blueberry is sub-packed in the packing box with holes of low barrier material, packing box hole count is 12/box, and the diameter in each hole is 0.3mm;
(4) by packaged blueberry through the sterilization of 10MeV electron beam irradiation, irradiation dose is 1.0kGy;
(5) by the Storage in cold bank of the treated vivid blue certain kind of berries in temperature 0 DEG C, relative humidity 90%, regularly inspect by random samples.This time the shelf-life reaches 55 days.
Embodiment five
(1) choose in the same size, without corrupt, go mouldy, medium well good fruit, removes the earth, impurity etc. of phage surface, and is pre-chilled to 3 DEG C immediately;
(2) weighed by blueberry, after mark, impregnated in lysozyme and the composite fresh-keeping liquid of salt, wherein lysozyme is 0.08% (W/V), and salt content is 1.4% (W/V), and dip time is 6min;
(3) pretreated blueberry is sub-packed in the packing box with holes of low barrier material, packing box hole count is 13/box, and the diameter in each hole is 0.5mm;
(4) by packaged blueberry through the sterilization of 10MeV electron beam irradiation, irradiation dose is 1.2kGy;
(5) by the Storage in cold bank of the treated vivid blue certain kind of berries in temperature 3 DEG C, relative humidity 90%, regularly inspect by random samples.This time the shelf-life reaches 57 days.
Above content described in this description is only made for the present invention illustrating.Those skilled in the art can make various amendment or supplement or adopt similar mode to substitute to described specific embodiment; only otherwise depart from scope as defined in the claims of the present invention, protection scope of the present invention all should be belonged to.
Claims (6)
1. a preservation method for blueberry, is characterized in that, comprises the following steps:
Step one, will impregnated in lysozyme and the composite fresh-keeping liquid of salt through pretreated blueberries grain;
Step 2, from fresh-keeping liquid, take out blueberries grain, and dry at normal temperatures, adopt crisper packaging afterwards;
Step 3, across crisper to blueberry perform radiation sterilizing operation;
Wherein, the proportioning of described lysozyme and the composite fresh-keeping liquid of salt is: lysozyme content is 0.01% ~ 0.1% (W/V), salt content is 1% ~ 2% (W/V), and blueberry floods 2 ~ 8min in described lysozyme and the composite fresh-keeping liquid of salt.
2. the preservation method of blueberry as claimed in claim 1, is characterized in that, further comprising the steps of:
Before described step one, also comprise and pluck medium well blueberries grain, then the blueberries grain plucked is put into freezer precooling, be pretreatment;
After described step 3, the blueberry after sterilization is refrigerated to outbound, listing.
3. the preservation method of blueberry as claimed in claim 1, it is characterized in that: the crisper described in described step 2 is the packing box with holes of low barrier material, and hole count is 10 ~ 20/box, the diameter in each hole is 0.2 ~ 0.6mm.
4. the preservation method of blueberry as claimed in claim 1, is characterized in that: in described step 3, and described radiation sterilizing adopts gamma-rays or 10MeV electron beam, and irradiation dose is 0.1 ~ 1.5kGy.
5. the preservation method of blueberry as claimed in claim 2, is characterized in that: the temperature of described freezer precooling is 0 ~ 4 DEG C.
6. the preservation method of blueberry as claimed in claim 2, is characterized in that: the temperature of described refrigeration is 0 ~ 4 DEG C, relative humidity is 75% ~ 95%.
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| CN201310658903.4A CN103651775B (en) | 2013-12-06 | 2013-12-06 | Blueberry preservation method |
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| CN201310658903.4A CN103651775B (en) | 2013-12-06 | 2013-12-06 | Blueberry preservation method |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104126654B (en) * | 2014-08-08 | 2016-04-06 | 东莞丰登园农业科技有限公司 | A kind of blueberry preserved method |
| CN105028598B (en) * | 2015-08-03 | 2018-09-04 | 扬州辐照中心 | A kind of box-packed flavor livestock and poultry product irradiation keeping method |
| CN105123911A (en) * | 2015-08-19 | 2015-12-09 | 华中农业大学 | Biological prevention and treatment method of gray mold of postharvest blueberries |
| CN106359550A (en) * | 2016-08-29 | 2017-02-01 | 盛林蓝莓集团股份有限公司 | Fresh keeping method of blueberries |
| CN108497045A (en) * | 2018-03-19 | 2018-09-07 | 贵州金农辐照科技有限责任公司 | A kind of blueberry comprehensive fresh-keeping method |
| CN113180102A (en) * | 2021-05-12 | 2021-07-30 | 云南云蓝蓝莓科技开发有限公司 | Blueberry storage and preservation method |
| CN113796414A (en) * | 2021-09-23 | 2021-12-17 | 临沂大学 | Preservation method of fresh blueberry fruits |
| CN114868797A (en) * | 2022-05-30 | 2022-08-09 | 中金辐照武汉有限公司 | Method for delaying quality reduction of water chestnuts |
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