CN103843883B - Walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method - Google Patents
Walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method Download PDFInfo
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- CN103843883B CN103843883B CN201410119407.6A CN201410119407A CN103843883B CN 103843883 B CN103843883 B CN 103843883B CN 201410119407 A CN201410119407 A CN 201410119407A CN 103843883 B CN103843883 B CN 103843883B
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Abstract
The present invention is that walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method, solves the problem that walnut fresh fruit selling time is short.Comprise the steps: 1) sterilizing the fresh-keeping Chinese olive chosen is placed in limewash soak about 20-40 minutes, limewash bactericidal liquid: lime: water=1: 3-7, fishing for Chinese olive dries to fruit face exclusion, 2) fresh fruit after by sterilizing of sealing with wax put into 90-100 DEG C of temperature seal with wax liquid leaching roll on liquid of evenly sealing with wax after, take out airing and ensure that wax uniform application fruit face can be put into case and put in storage fresh-keeping, to seal with wax liquid: beeswax: paraffin=7: 2-4, to heat thawing, 3) enter warehouse temperature seal with wax walnut fresh fruit warehouse-in after, temperature of ice house controls between 13-17 DEG C, 4) walnut fresh-keeping fruit of sealing with wax to enter behind storehouse in first month in freezer greenhouse cooling for several times, each greenhouse cooling 2-5 DEG C, stock refrigerates the constant temperature that storehouse temperature keeps 3-5 DEG C after January.
Description
technical field:
The present invention is relevant with Chinese olive preservation method.
background technology:
Along with the news speed development of China's Walnut Industry, walnut is except solarization dry fruit, and most consumers likes food fresh fruit benevolence, and early, middle and late ripe variety matching, conventional sales all only had for seven, eight, nine trimestral times season.In order to extend walnut fresh fruit selling time, the technology such as the existing preservation technique to walnut is all with plastic bag packaging, rush nitrogen, find time, refrigeration, and all do not have successfully, only have the report data of small trials in laboratory.Commodity are not had to put goods on the market.
summary of the invention:
The object of this invention is to provide a kind of fresh keeping time long, the walnut Chinese olive that fresh-keeping success rate is high is sealed with wax cold-storage and fresh-keeping method.
The present invention is achieved in that
Walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method, comprises the steps:
1) be placed on by the fresh-keeping Chinese olive chosen in limewash and soak about 20-40 minutes, limewash: lime: water=1: 3-7, fishes for Chinese olive and dries to fruit face exclusion,
2), after the liquid of the sealing with wax fresh fruit after sterilizing being put into 90-100 DEG C of temperature soaks and rolls on liquid of evenly sealing with wax, take out airing and ensure that wax uniform application fruit face can be put into case and put in storage fresh-keeping, liquid of sealing with wax: beeswax: paraffin=7: 2-4, thawing of heating,
3), after walnut fresh fruit of sealing with wax warehouse-in, temperature of ice house controls between 13-17 DEG C,
4) walnut fresh-keeping fruit of sealing with wax to enter behind storehouse in first month greenhouse cooling in freezer, and for several times, each greenhouse cooling 2-5 DEG C, stock refrigerates the constant temperature that storehouse temperature keeps 3-5 DEG C after January.
In step 1), when the walnut Chinese olive breach rate on setting reaches 10%, pluck choosing do not ftracture and good fruit without disease and pest fresh-keeping, the fresh-keeping Chinese olive chosen is placed in limewash, 2 jin, limewash part by weight lime, 10 jin, water, soak 30 minutes, fish for and dry to the exclusion of fruit face, can seal with wax.
Step 2) in the fresh fruit after sterilizing put into 95 DEG C of temperature liquid leaching of sealing with wax roll on liquid of evenly sealing with wax, beeswax, paraffin to be sealed with wax liquid by 7: 3 ratios modulation, take out airing and ensure that wax uniform application fruit face can be put into case and put in storage fresh-keeping.
In step 3) after walnut fresh fruit warehouse-in, temperature of ice house controls at 16 DEG C.
The situation of change that every 10 days check a fresh-keeping fruit is taken in first month after walnut fresh-keeping fruit enters storehouse in step 4), fruit look becomes faint yellow gradually by green, check greenhouse cooling 4 DEG C in a freezer, stock refrigerates the constant temperature that storehouse temperature keeps 4 DEG C after January, just select in time as found that there is blackening or dehiscent fruit, after the bimester of stock, within every five days, check once, find that dehiscent fruit is just selected.
The present invention, by Chinese olive refrigeration of sealing with wax, avoids the moisture loss of Chinese olive, prevents Chinese olive lack of water cracking from exposing nut and cannot ensure fresh-keeping for a long time.And fresh-keeping Chinese olive of sealing with wax extends under low-temperature moisture preservation condition and ensure that the moisture content demand of nut self, when selling without fresh fruit walnut on market, then rascal listing is peelled off in outbound, has both extended walnut fresh fruit sales cycle, and has turn improved the economic benefit of walnut.Sell before walnut fresh fruit being saved in the Spring Festival, namely fresh-keeping 3-4 months.Fresh-keeping success rate is high, freshness-retained 4 months, within first month, reaches 100%, second month and reaches 90%, three to April reaches 70%.
detailed description of the invention:
Embodiment 1:
One, pluck, ripe Chinese olive in good time
When on setting the walnut Chinese olive beginning, breach reached 10% time, pluck choosing do not ftracture and good fruit without disease and pest fresh-keeping.
Two, Chinese olive sterilization processing
The fresh-keeping Chinese olive chosen is placed in limewash (2 jin, ratio lime, 10 jin, water) and soaks 30 minutes, fish for and dry to the exclusion of fruit face, can seal with wax.
Three, seal with wax
After wax liquid fresh fruit after sterilizing being put into 95 DEG C of temperature soaks and rolls on even wax liquid (beeswax, paraffin modulate in 7: 3 ratios liquid of sealing with wax, thawing of heating), take out airing and ensure that wax uniform application fruit face can be put into case and put in storage fresh-keeping.
Four, adjust temperature in good time
After walnut fresh fruit warehouse-in, temperature of ice house controls at 16 DEG C.
Five, the situation of change of fresh-keeping fruit of sealing with wax is made regular check in storehouse
The situation of change that every 10 days check a fresh-keeping fruit is taken in first month after walnut fresh-keeping fruit enters storehouse, fruit look becomes faint yellow gradually by green, check greenhouse cooling 4 DEG C in a freezer, stock refrigerates the constant temperature that storehouse temperature keeps 4 DEG C after January, just select sale in time as found that there is blackening or dehiscent fruit.After the bimester of stock, within every five days, check once, find that dehiscent fruit just selects sale.
Six, fresh-keeping success rate, freshness-retained 4 months, reaches 100%, second month for first month and reaches 90%, three to April reaches 70%.
Seven, how to carry out family fresh-keeping for outbound fresh-keeping fruit
The fresh-keeping fruit bought back from market, ate up in the short time, was selected by the Chinese olive of non-breach about being put into and can taking food first quarter moon in heat-insulation layer in houshold refrigerator.
Embodiment 2:
One, pluck, ripe Chinese olive in good time
When on setting the walnut Chinese olive beginning, breach reached 8% time, pluck choosing do not ftracture and good fruit without disease and pest fresh-keeping.
Two, Chinese olive sterilization processing
The fresh-keeping Chinese olive chosen is placed in limewash (2 jin, ratio lime, 6 jin, water) and soaks 20 minutes, fish for and dry to the exclusion of fruit face, can seal with wax.
Three, seal with wax
After wax liquid fresh fruit after sterilizing being put into 90 DEG C of temperature soaks and rolls on even wax liquid (beeswax, paraffin modulate in 7: 2 ratios liquid of sealing with wax, thawing of heating), take out airing and ensure that wax uniform application fruit face can be put into case and put in storage fresh-keeping.
Four, adjust temperature in good time
After walnut fresh fruit warehouse-in, temperature of ice house controls at 13 DEG C.
Five, the situation of change of fresh-keeping fruit of sealing with wax is made regular check in storehouse
The situation of change that every 10 days check a fresh-keeping fruit is taken in first month after walnut fresh-keeping fruit enters storehouse, fruit look becomes faint yellow gradually by green, check greenhouse cooling 3 DEG C in a freezer, stock refrigerates the constant temperature that storehouse temperature keeps 4 DEG C after January, just select sale in time as found that there is blackening or dehiscent fruit.After the bimester of stock, within every five days, check once, find that dehiscent fruit just selects sale.
Six, fresh-keeping success rate, freshness-retained 4 months, reaches 100%, second month for first month and reaches 90%, three to April reaches 70%.
Embodiment 3:
One, pluck, ripe Chinese olive in good time
When on setting the walnut Chinese olive beginning, breach reached 12% time, pluck choosing do not ftracture and good fruit without disease and pest fresh-keeping.
Two, Chinese olive sterilization processing
The fresh-keeping Chinese olive chosen is placed in limewash (2 jin, ratio lime, 14 jin, water) bactericidal liquid and soaks 40 minutes, fish for and dry to the exclusion of fruit face, can seal with wax.
Three, seal with wax
After wax liquid fresh fruit after sterilizing being put into 100 DEG C of temperature soaks and rolls on even wax liquid (beeswax, paraffin modulate in 7: 4 ratios liquid of sealing with wax, thawing of heating), take out airing and ensure that wax uniform application fruit face can be put into case and put in storage fresh-keeping.
Four, adjust temperature in good time
After walnut fresh fruit warehouse-in, temperature of ice house controls at 17 DEG C.
Five, the situation of change of fresh-keeping fruit of sealing with wax is made regular check in storehouse
The situation of change that every 10 days check a fresh-keeping fruit is taken in first month after walnut fresh-keeping fruit enters storehouse, fruit look becomes faint yellow gradually by green, check greenhouse cooling 4 DEG C in a freezer, stock refrigerates the constant temperature that storehouse temperature keeps 5 DEG C after January, just select sale in time as found that there is blackening or dehiscent fruit.After the bimester of stock, within every five days, check once, find that dehiscent fruit just selects sale.
Six, fresh-keeping success rate, freshness-retained 4 months, reaches 100%, second month for first month and reaches 90%, three to April reaches 70%.
Seven, how to carry out family fresh-keeping for outbound fresh-keeping fruit
The fresh-keeping fruit bought back from market, ate up in the short time, was selected by the Chinese olive of non-breach about being put into and can taking food first quarter moon in heat-insulation layer in houshold refrigerator.
Claims (5)
1. walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method, it is characterized in that comprising the steps:
1) be placed on by the fresh-keeping Chinese olive chosen in limewash and soak 20-40 minutes, limewash: lime: water=1:3-7, fishes for Chinese olive and dries to fruit face exclusion,
2), after the liquid of the sealing with wax fresh fruit after sterilizing being put into 90-100 DEG C of temperature soaks and rolls on liquid of evenly sealing with wax, take out airing and ensure that wax uniform application fruit face can be put into case and put in storage fresh-keeping, liquid of sealing with wax: beeswax: paraffin=7:2-4, thawing of heating,
3), after walnut fresh fruit of sealing with wax warehouse-in, temperature of ice house controls between 13-17 DEG C,
4) walnut fresh-keeping fruit of sealing with wax to enter behind storehouse in first month greenhouse cooling in freezer, and for several times, each greenhouse cooling 2-5 DEG C, stock refrigerates the constant temperature that storehouse temperature keeps 3-4 DEG C after January.
2. walnut Chinese olive according to claim 1 is sealed with wax cold-storage and fresh-keeping method, it is characterized in that in step 1), when the walnut Chinese olive breach rate on setting reaches 8-12%, pluck choosing do not ftracture and good fruit without disease and pest fresh-keeping, the fresh-keeping Chinese olive chosen is placed in limewash, 2 jin, limewash part by weight lime, 10 jin, water, soak 30 minutes, fish for and dry to the exclusion of fruit face, can seal with wax.
3. walnut Chinese olive according to claim 1 is sealed with wax cold-storage and fresh-keeping method, it is characterized in that step 2) in the fresh fruit after sterilizing put into 95 DEG C of temperature liquid leaching of sealing with wax roll on liquid of evenly sealing with wax, beeswax, paraffin modulate in 7:3 ratio liquid of sealing with wax, and take out airing and ensure that wax uniform application fruit face can be put into case and put in storage fresh-keeping.
4. walnut Chinese olive according to claim 1 is sealed with wax cold-storage and fresh-keeping method, it is characterized in that in step 3) after walnut fresh fruit warehouse-in, temperature of ice house controls at 16 DEG C.
5. walnut Chinese olive according to claim 1 is sealed with wax cold-storage and fresh-keeping method, it is characterized in that after walnut fresh-keeping fruit enters storehouse in step 4), in first month, taking the situation of change that every 10 days check a fresh-keeping fruit, fruit look becomes faint yellow gradually by green, check greenhouse cooling 4 DEG C in a freezer, stock refrigerates the constant temperature that storehouse temperature keeps 4 DEG C after January, just select in time, after the bimester of stock as found that there is blackening or dehiscent fruit, within every five days, check once, find that dehiscent fruit is just selected.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410119407.6A CN103843883B (en) | 2014-03-28 | 2014-03-28 | Walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410119407.6A CN103843883B (en) | 2014-03-28 | 2014-03-28 | Walnut Chinese olive is sealed with wax cold-storage and fresh-keeping method |
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| CN103843883A CN103843883A (en) | 2014-06-11 |
| CN103843883B true CN103843883B (en) | 2015-09-30 |
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| CN108770927A (en) * | 2018-05-30 | 2018-11-09 | 阴超燕 | A kind of walnut waxdip fresh-keeping treating method and complete set of equipments |
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|---|---|---|---|---|
| CN1133123A (en) * | 1995-04-07 | 1996-10-16 | 新疆石油管理局独山子石油化工总厂 | Fruit and vegetable antistaling agent and preparation |
| CN1362024A (en) * | 2001-01-05 | 2002-08-07 | 中国石油化工股份有限公司 | Fruit polishing and preserving treating agent |
| CN1586228A (en) * | 2004-09-24 | 2005-03-02 | 梁继英 | Freshness preserving method for chestnut |
| CN103250783A (en) * | 2013-05-17 | 2013-08-21 | 西南林业大学 | Method for prolonging storage period of walnut kernels |
| CN103349068A (en) * | 2013-07-19 | 2013-10-16 | 山西昌圆农副土特产品有限公司 | Method for fresh-keeping of wet walnuts in all seasons |
| CN103349312A (en) * | 2013-07-12 | 2013-10-16 | 四川茂华食品有限公司 | Process for storing and processing walnuts |
-
2014
- 2014-03-28 CN CN201410119407.6A patent/CN103843883B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1133123A (en) * | 1995-04-07 | 1996-10-16 | 新疆石油管理局独山子石油化工总厂 | Fruit and vegetable antistaling agent and preparation |
| CN1362024A (en) * | 2001-01-05 | 2002-08-07 | 中国石油化工股份有限公司 | Fruit polishing and preserving treating agent |
| CN1586228A (en) * | 2004-09-24 | 2005-03-02 | 梁继英 | Freshness preserving method for chestnut |
| CN103250783A (en) * | 2013-05-17 | 2013-08-21 | 西南林业大学 | Method for prolonging storage period of walnut kernels |
| CN103349312A (en) * | 2013-07-12 | 2013-10-16 | 四川茂华食品有限公司 | Process for storing and processing walnuts |
| CN103349068A (en) * | 2013-07-19 | 2013-10-16 | 山西昌圆农副土特产品有限公司 | Method for fresh-keeping of wet walnuts in all seasons |
Non-Patent Citations (1)
| Title |
|---|
| 板栗贮藏保鲜技术;李灵会等;《果农之友》;20070901(第9期);第46页"2蜡封贮藏"部分 * |
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