CN104106624B - The light freezing fresh-keeping method of a kind of fresh jujube - Google Patents
The light freezing fresh-keeping method of a kind of fresh jujube Download PDFInfo
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- CN104106624B CN104106624B CN201410266184.6A CN201410266184A CN104106624B CN 104106624 B CN104106624 B CN 104106624B CN 201410266184 A CN201410266184 A CN 201410266184A CN 104106624 B CN104106624 B CN 104106624B
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000007710 freezing Methods 0.000 title claims abstract description 12
- 230000008014 freezing Effects 0.000 title claims abstract description 12
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 58
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 36
- 238000003860 storage Methods 0.000 claims abstract description 20
- 230000018044 dehydration Effects 0.000 claims abstract description 11
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 11
- 238000003306 harvesting Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 6
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000019154 vitamin C Nutrition 0.000 abstract description 6
- 239000011718 vitamin C Substances 0.000 abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 5
- 229930003268 Vitamin C Natural products 0.000 abstract description 5
- 239000007787 solid Substances 0.000 abstract description 5
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- 239000002932 luster Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 description 8
- 230000008520 organization Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
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- 230000004060 metabolic process Effects 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
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- 230000000050 nutritive effect Effects 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses the light freezing fresh-keeping method of a kind of fresh jujube, and it comprises, and fresh jujube is plucked and selected: the fresh date fruit that harvesting has reached the crisp ripe phase, stained area reaches fruit total surface area more than 1/3, and selects the jujube without disease and pest and physical abuse; Processed: fresh jujube clean water is clean, then through vacuum dehydrating at lower temperature, dehydration 5��10%; Micro-cold storage: the jujube after being processed by partial dehydration proceeds to freezer cold storage, Ku Wen-2��-4 DEG C. This kind is adopted micro-to freeze preservation technique with appropriateness dehydration combines, date fruit also basic mouthfeel, local flavor, color and luster and nutritional quality keeping fresh date fruit after preserving 4 months. Mouthfeel is crisp sweet, and hardness is at 120N/cm2Above, soluble solid is more than 20%. Pulp, without obvious brown stain, keeps the white green of fresh jujube. Fruit keeps the excellent flavor of fresh jujube, and without bad flavor, Vitamin C content is at more than 70mg/100g.
Description
Technical field
The invention belongs to fruit vegetables storing technical field, it is specifically related to date fruit postharvest storage fresh-keeping, particularly relate to the light freezing fresh-keeping method of a kind of novel fresh jujube.
Background technology
Fresh jujube (ZiziphusjujubaMill.) fruit is rich in the nutritive ingredients such as sugar, Mierocrystalline cellulose, vitamins C, has and is good for the functions such as spleen and crisp sweet, the excellent flavor of mouthfeel with stomach, deeply likes by consumers in general. Jujube is extensively planted in China North China, the Northwest, is a kind of important fruit tree, and jujube industry is one of important component part of China's rural economy. But easily there is dehiscent fruit, rot in date fruit, wine, the problem such as softening after adopting, and the post-harvest fresh-keeping phase is shorter, seriously limits market supply and the economic benefit of fresh jujube, is also difficult to satisfy the demands of consumers.
For extending the fresh jujube post-harvest fresh-keeping phase, carry out more research both at home and abroad. Refrigeration (about 1 DEG C) can effectively suppress the metabolism such as the respiration of date fruit, extends jujube freshness date. Before storage, 1-MCP process also can obviously suppress jujube respiration, prolongs storage period. The film such as uviolizing, chitosan is occurred disease between control storage period and delayed fruit aging has obvious effect. Icetemperature Storage, namely under date fruit freezing point temperature (-0.2��-0.5 DEG C), it is possible to effectively extends jujube freshness date. Storage in controlled atmosphere under hypoxemia, high carbon dioxide concentration also is conducive to extending the freshness date of date fruit. To extending, jujube is fresh-keeping certain help to these preservation techniques, but also is difficult to meet the need of market. Jujube (such as Shanxi tall bottle with spout jujube) the post-harvest fresh-keeping phase of some kinds is very short, and under adopting the preservation techniques such as refrigeration, freshness date also is difficult to reach 7 days, is even difficult to reach 3 days. Relatively storage tolerance kind (winter jujube) is under the conditions such as refrigeration, and freshness date was also difficult to more than 90 days. Cold storage can obviously extend date fruit freshness date, and-18 DEG C of cold storage after quick-frozen, freshness date can reach 12 months, but edible front date fruit matter structure is influenced very big, the problems such as organization softening occurs, and mouthfeel is poor. Micro-preservation technique that freezes is mainly used in the preservation of fishery such as fish, shrimp at present, and effect is good.
Summary of the invention
The object of this part is summarize some aspects of embodiments of the invention and briefly introduce some better embodiments. The specification digest and denomination of invention of this part and the application may be done a little simplify or omit make the object of this part, specification digest and denomination of invention fuzzy to avoid, and this kind simplifies or omits and can not be used for limiting the scope of the invention.
In view of Problems existing in the fresh keeping method of above-mentioned and/or existing fresh jujube, it is proposed that the present invention.
Therefore, the present invention wherein object be to provide the light freezing fresh-keeping method of a kind of fresh jujube, thus be conducive to extending the fresh jujube post-harvest fresh-keeping time, extend the market supply time of fresh jujube, it is to increase the economic benefit of fresh jujube. The method is applicable to the date fruit of NORTHWEST CHINA, Deng Zao producing region, North China different varieties.
For solving the problems of the technologies described above, according to an aspect of the present invention, the present invention provides following technical scheme: the light freezing fresh-keeping method of a kind of fresh jujube, it comprises, fresh jujube is plucked and is selected: the fresh date fruit that harvesting has reached the crisp ripe phase, stained area reaches fruit total surface area more than 1/3, and selects the jujube without disease and pest and physical abuse; Processed: fresh jujube clean water is clean, then through vacuum dehydrating at lower temperature, dehydration 5��10%; Micro-cold storage: the jujube after being processed by partial dehydration proceeds to freezer cold storage, Ku Wen-2��-4 DEG C.
As a kind of preferred version of the light freezing fresh-keeping method of fresh jujube of the present invention, wherein: described processed, being at vacuum tightness 70��80kPa, drying and dehydrating 5��10% when 50��60 DEG C, makes fresh jujube water content reach 65%��75%.
Compared with prior art, the present invention adopts micro-freezes preservation technique with appropriateness dehydration combines, and date fruit is the also mouthfeel of the fresh date fruit of basic maintenance, local flavor, color and luster and nutritional quality after preserving 4 months. Mouthfeel is crisp sweet, and hardness is at 120N/cm2Above, soluble solid is more than 20%. Pulp, without obvious brown stain, keeps the white green of fresh jujube. Fruit keeps the excellent flavor of fresh jujube, and without bad flavor, Vitamin C content is at more than 70mg/100g.
Embodiment
For enabling above-mentioned purpose, the feature and advantage of the present invention more become apparent, below the specific embodiment of the present invention is described in detail.
Set forth a lot of detail in the following description so that fully understanding the present invention, but the present invention can also adopt other to be different from alternate manner described here to be implemented, those skilled in the art can do similar popularization when not running counter to intension of the present invention, and therefore the present invention is not by the restriction of following public specific embodiment.
Embodiment 1: after the adopting of Xinjiang red dates micro-freeze fresh-keeping
(1) fresh jujube is plucked and is selected: pluck red date between the lights, selects the new fresh date without disease and pest to carry out fresh-keeping.
(2) processed: fresh jujube clean water is clean, then at vacuum tightness 70kPa, dewaters 5% under 50 DEG C of conditions.
(3) micro-cold storage: the jujube after processed is proceeded to freezer cold storage, Ku Wen-2 DEG C.
Sensory evaluation: to carrying out mouthfeel and texture evaluation by the standards of grading of table 1 according to the Xinjiang red dates of the inventive method Preservation Treatment, two control groups are wherein set, one for pressing the Xinjiang red dates of the inventive method Preservation Treatment after 4 months, one is the Xinjiang red dates (market on purchase) of prior art Preservation Treatment after 4 months, participate in evaluation personnel 80��100 people, target Xinjiang red dates is tightly given a mark in fact accordingly according to energy tasty mouthfeel degree and texture. The sensory evaluation obtained is as shown in table 2.
Table 1:
| Score value | The rank of mouthfeel, texture |
| 0-5 | Mouthfeel is very soft, matter structure subsides completely |
| 5-7 | Soft mouth feel, matter structure are lax |
| 7-9 | Mouthfeel is slightly soft, matter structure is slightly poor |
| 9 | Tasty mouthfeel, texture are tightly real |
Table 2:
Experiment test proves: in this embodiment, and the Xinjiang red dates hardness of Preservation Treatment after 4 months reaches 122��124N/cm2, soluble solid is 27%��33%, and Vitamin C content is at 79��83mg/100g.
Embodiment 2: after the adopting of Shanxi tall bottle with spout jujube micro-freeze fresh-keeping
(1) fresh jujube is plucked and is selected: the fresh date fruit that harvesting has reached the crisp ripe phase, stained area reaches fruit total surface area more than 1/3, and selects the jujube without disease and pest and physical abuse.
(2) processed: fresh jujube clean water is clean, then at vacuum tightness 80kPa, dewaters 10% under 60 DEG C of conditions.
(3) micro-cold storage: the jujube after processed is proceeded to freezer cold storage, Ku Wen-4 DEG C.
Sensory evaluation: to carrying out mouthfeel and texture evaluation by the standards of grading of table 1 according to the Shanxi tall bottle with spout jujube of the inventive method Preservation Treatment, two control groups are wherein set, one for pressing the Shanxi tall bottle with spout jujube of the inventive method Preservation Treatment after 4 months, one is Shanxi tall bottle with spout jujube (market on purchase) of prior art Preservation Treatment after 7 days, participate in evaluation personnel 80��100 people, target Shanxi tall bottle with spout jujube is tightly given a mark in fact accordingly according to energy tasty mouthfeel degree and texture. The sensory evaluation obtained is as shown in table 2.
Table 1:
| Score value | The rank of mouthfeel, texture |
| 0-5 | Mouthfeel is very soft, matter structure subsides completely |
| 5-7 | Soft mouth feel, matter structure are lax |
| 7-9 | Mouthfeel is slightly soft, matter structure is slightly poor |
| 9 | Tasty mouthfeel, texture are tightly real |
Table 2:
Experiment test proves: in this embodiment, and the Shanxi tall bottle with spout jujube hardness of Preservation Treatment after 4 months reaches 120��122N/cm2, soluble solid is 20%��30%, and Vitamin C content is at 70��74mg/100g.
It thus is seen that the present invention compared with prior art, the present invention proposes in micro-technical measures freezing fore portion dehydration. By vacuum dehydrating at lower temperature, make date fruit slough 5��10% moisture, effectively reduce micro-freeze state under ice crystal to the mechanical wounding of pulp organization. Dried forms adopts vacuum dehydrating at lower temperature, dewaters, effectively prevent the quality deterioration that fruit is caused by the chemical reaction in dehydration under lesser temps and oxygen concentration.
The present invention proposes micro-technical measures freezing fresh-keeping date fruit. Being preserved at lower than freezing point about 1 DEG C temperature by date fruit, fruit reaches part frozen state. In this case, the metabolism such as respiration not only significantly suppressing fruit, effectively inhibits microbial activities, it also avoid under degree of depth cold storage (-18 DEG C) ice crystal to the injury of pulp organization. By microscopic examination jujube pulp organization, cellularstructure, it has been found that micro-freeze jujube pulp organization without obvious injury.
This kind is adopted micro-to freeze preservation technique with appropriateness dehydration combines, date fruit also basic mouthfeel, local flavor, color and luster and nutritional quality keeping fresh date fruit after preserving 4 months. Mouthfeel is crisp sweet, and hardness is at 120N/cm2Above, soluble solid is more than 20%. Pulp, without obvious brown stain, keeps the white green of fresh jujube. Fruit keeps the excellent flavor of fresh jujube, and without bad flavor, Vitamin C content is at more than 70mg/100g.
It should be noted that, above embodiment is only in order to illustrate the technical scheme of the present invention and unrestricted, although with reference to better embodiment to invention has been detailed explanation, it will be understood by those within the art that, the technical scheme of the present invention can be modified or equivalent replacement, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of the right of the present invention.
Claims (1)
1. the light freezing fresh-keeping method of a fresh jujube, it is characterised in that: comprise,
Fresh jujube is plucked and is selected: the fresh date fruit that harvesting has reached the crisp ripe phase, stained area reaches fruit total surface area more than 1/3,
And select the jujube without disease and pest and physical abuse;
Processed: fresh jujube clean water is clean, then through vacuum dehydrating at lower temperature, dehydration 5��10%, described processed is at vacuum tightness 70��80kPa, and drying and dehydrating 5��10% when 50��60 DEG C makes fresh jujube water content reach 65%��75%;
Micro-cold storage: the jujube after being processed by partial dehydration proceeds to freezer cold storage, Ku Wen-2��-4 DEG C.
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| CN201410266184.6A CN104106624B (en) | 2014-06-13 | 2014-06-13 | The light freezing fresh-keeping method of a kind of fresh jujube |
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| CN201410266184.6A CN104106624B (en) | 2014-06-13 | 2014-06-13 | The light freezing fresh-keeping method of a kind of fresh jujube |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248614A (en) * | 2015-10-09 | 2016-01-20 | 中国农业大学 | Fresh fruit dehydrating and freezing preservation method |
| CN106259871B (en) * | 2016-08-10 | 2019-07-16 | 浙江省林业科学研究院 | A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots |
| CN108041156A (en) * | 2018-01-06 | 2018-05-18 | 宁波智慧角保鲜科技有限公司 | A kind of pure physical fresh-keeping process of the micro dehydrofreezing of red bayberry |
| CN111631255A (en) * | 2020-06-19 | 2020-09-08 | 陕西现代工坊食品有限公司 | Red date preservation method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593125A (en) * | 2003-09-08 | 2005-03-16 | 中国科学院理化技术研究所 | Cryopreservation method for implementing rapid pre-dehydration on biological material |
| CN1729800A (en) * | 2005-05-12 | 2006-02-08 | 闫辉 | Long acting fresh-keeping method for pleurotus ferulae |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1593125A (en) * | 2003-09-08 | 2005-03-16 | 中国科学院理化技术研究所 | Cryopreservation method for implementing rapid pre-dehydration on biological material |
| CN1729800A (en) * | 2005-05-12 | 2006-02-08 | 闫辉 | Long acting fresh-keeping method for pleurotus ferulae |
Non-Patent Citations (2)
| Title |
|---|
| 冬枣贮藏保鲜;王敬尊等;《农村科技开发》;19991231(第12期);第30页 * |
| 微冻保鲜技术研究进展;蔡青文等;《食品与机械》;20131130;第29卷(第6期);248－252 * |
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