CN104126654B - A kind of blueberry preserved method - Google Patents
A kind of blueberry preserved method Download PDFInfo
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- CN104126654B CN104126654B CN201410388576.XA CN201410388576A CN104126654B CN 104126654 B CN104126654 B CN 104126654B CN 201410388576 A CN201410388576 A CN 201410388576A CN 104126654 B CN104126654 B CN 104126654B
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- blueberry
- plastic casing
- antistaling agent
- coating
- corn starch
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 76
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 76
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 76
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 25
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000003755 preservative agent Substances 0.000 claims abstract description 21
- 230000002335 preservative effect Effects 0.000 claims abstract description 21
- 229920002261 Corn starch Polymers 0.000 claims abstract description 18
- 239000008120 corn starch Substances 0.000 claims abstract description 18
- 239000011248 coating agent Substances 0.000 claims abstract description 12
- 238000000576 coating method Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 6
- 244000062748 Eupatorium adenophorum Species 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 2
- 239000000725 suspension Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000016623 Fragaria vesca Nutrition 0.000 abstract 1
- 240000009088 Fragaria x ananassa Species 0.000 abstract 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 11
- 238000004321 preservation Methods 0.000 description 7
- 230000035800 maturation Effects 0.000 description 6
- 238000004904 shortening Methods 0.000 description 6
- 244000077233 Vaccinium uliginosum Species 0.000 description 5
- 241000208421 Ericaceae Species 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 235000012511 Vaccinium Nutrition 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000196 olfactory nerve Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
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Abstract
The invention provides a kind of efficient blueberry preserved method, concrete scheme is as follows: a kind of blueberry preserved method, wherein: 1) pretreatment, rinse with clear water after the fresh blueberry plucked is soaked 3-10 minute in gelatinized corn starch, 2) process, pretreated blueberry is processed in antistaling agent solution 0.6-6 second, dry after taking-up and load in ventilative plastic casing with holes; 3) coating, wraps preservative film by outside the plastic casing that blueberry is housed in step 2; 4) refrigerate under the blueberry after coating in step 3 being positioned over 2-10 DEG C of temperature.By the strawberry of process of the present invention, freshness date extends greatly, and the local flavor of the blueberry ensured is constant.Processing cost of the present invention is low, has great promotional value and social benefit.
Description
Technical field
The present invention relates to antistaling agent field, be specifically related to a kind of blueberry preserved method.
Background technology
Blueberry, a kind of small berries, fruit is blueness, color and luster is beautiful, blueness is wrapped up by 1 layer of white fruit powder, and pulp exquisiteness, seed are minimum.Blueberry on average weighs 0.5 ~ 2.5g, maximum heavy 5g, and edible rate is 100%, sweet and sour palatability, and has fragrant refreshing pleasant fragrance, for eating good merchantable brand raw.Belong to Ericaceae (Ericaceae) Vaccinium (Vacciniumspp.) blueberry (Blueberry), have the meaning of blue berry.One is low shrub, and short pin is wild, and particle is little, but the content of anthocyanidin is very high; The second is artificial culture blueberry, can grow to 240cm high, and fruit is comparatively large, and moisture is more, and anthocyanidin content is relatively on the low side.Containing abundant nutritional labeling in Blueberry, it not only has good nutrition health-care functions, also has functions such as preventing cranial nerve is aging, cardiac stimulant, anticancer softening blood vessel, enhancing human organism immunity.Blueberry cultivation country is the earliest the U.S., but so far also less than the cultivation history of a century.Because it has higher health value so the fashionable world.Be one of five large healthy fruit of the World Food Programme's recommendation, there is digestant effect.Local flavor due to blueberry is good and be of high nutritive value, the welcome of increasing consumer is subject in China, but blueberry belongs to berry, the easy decayed fruit of long-term placement, shrinkage etc., and picking time is shorter, these reasons cause the appear on the market time of blueberry in 1 year very short, can not satisfy the demands of consumers, how to improve the pot-life of blueberry, extend its freshness date, the repeatedly discussion that numerous research institution and businessman carry out, current more employing x radiation x, ozone, film and freezing method, above method cost is higher, the complicated farm after harvesting of process is carried out process and is difficult to realize.
Summary of the invention
For ensureing blueberry flavor and extending the freshness date of blueberry, and reduce production cost, the invention provides a kind of efficient blueberry preserved method, concrete scheme is as follows:
A kind of blueberry preserved method, wherein: 1) pretreatment, the fresh blueberry plucked is soaked in gelatinized corn starch after 3-10 minute and rinses with clear water, 2) process, pretreated blueberry is processed in antistaling agent solution 0.6-6 second, dry after taking-up and load in ventilative plastic casing with holes; 3) coating, wraps preservative film by outside the plastic casing that blueberry is housed in step 2; 4) refrigerate under the blueberry after coating in step 3 being positioned over 2-10 DEG C of temperature.
Described antistaling agent solution is the extract of dried orange peel and Eupatorium adenophorum, and its concentration is 30-100g dried orange peel, 10-50g Eupatorium adenophorum pulls solid out soak 5-20h in 500g water after, and gained liquid is antistaling agent.
The gelatinized corn starch that described pretreatment uses adds the suspension liquid that 200g water stirs for 30-50g starch.
The temperature of described refrigeration is preferably 2-6 DEG C, and relative humidity is 30-60%.
The invention has the advantages that:
1, pretreatment gelatinized corn starch soaks then clear water flushing, by the impurity of blueberry surface attachment, can improve the cleannes of blueberry.
2, adopt the extract of dried orange peel and Eupatorium adenophorum as antistaling agent, Environmental Safety is nontoxic, and proves through test, and the extract of dried orange peel and Eupatorium adenophorum has the effect of mutual synergy jointly for antistaling agent.
3, extraction process is simple, only needs to soak dried orange peel and Eupatorium adenophorum some hours with clear water during extraction, and the liquid obtained after pulling solid out is antistaling agent.
4, raw material sources are wide, and dried orange peel and eupatorium adenophorum raw material are easy to get, cheap, make old of preservation method of the present invention low, have great promotional value in actual applications.
5, the antistaling agent that the present invention adopts is water-based, directly rinses with water time edible, also can immediate access, harmless, and the local flavor maintaining blueberry is constant.
Detailed description of the invention:
Explain the present invention further below in conjunction with embodiment, but embodiment does not limit in any form to the present invention.
Embodiment 1, gets starch 30g and puts into 200g water and to stir obtained gelatinized corn starch; Get 30g dried orange peel and 20g Eupatorium adenophorum and soak 5-20 hour at 500g, can heat the shortening time, pull solid out, the liquid obtained is antistaling agent;
Pluck the blueberry of fresh 8-9 maturation, be put in gelatinized corn starch to soak after 3 minutes and rinse with clear water, then blueberry is processed 2 seconds in antistaling agent solution, dry after taking-up and load in ventilative plastic casing with holes; Preservative film is wrapped by outside the plastic casing that blueberry is housed; Refrigerate under blueberry after coating being positioned over 5 DEG C of temperature.
By this preservation method, blueberry took out after deepfreeze at 62 days, tore the preservative film outside plastic casing, took out still fresh in decayed fruit, and after preservative film is removed, the at room temperature still freshness-retained 3-5 days of the blueberry in plastic casing.
Embodiment 2, gets starch 40g and puts into 200g water and to stir obtained gelatinized corn starch; Get 40g dried orange peel and 20g Eupatorium adenophorum and soak 5-20 hour at 500g, can heat the shortening time, pull solid out, the liquid obtained is antistaling agent;
Pluck the blueberry of fresh 8-9 maturation, be put in gelatinized corn starch to soak after 5 minutes and rinse with clear water, then blueberry is processed 3 seconds in antistaling agent solution, dry after taking-up and load in ventilative plastic casing with holes; Preservative film is wrapped by outside the plastic casing that blueberry is housed; Refrigerate under blueberry after coating being positioned over 2 DEG C of temperature.
By this preservation method, blueberry took out after deepfreeze at 70 days, tore the preservative film outside plastic casing, took out still fresh in decayed fruit, and after preservative film is removed, the at room temperature still freshness-retained 3-5 days of the blueberry in plastic casing.
Embodiment 3, gets starch 50g and puts into 200g water and to stir obtained gelatinized corn starch; Get 50g dried orange peel and 10g Eupatorium adenophorum and soak 5-20 hour at 500g, can heat the shortening time, pull solid out, the liquid obtained is antistaling agent;
Pluck the blueberry of fresh 8-9 maturation, be put in gelatinized corn starch to soak after 3 minutes and rinse with clear water, then blueberry is processed 5 seconds in antistaling agent solution, dry after taking-up and load in ventilative plastic casing with holes; Preservative film is wrapped by outside the plastic casing that blueberry is housed; Refrigerate under blueberry after coating being positioned over 8 DEG C of temperature.
By this preservation method, blueberry took out after deepfreeze at 56 days, tore the preservative film outside plastic casing, took out still fresh in decayed fruit, and after preservative film is removed, the at room temperature still freshness-retained 3-5 days of the blueberry in plastic casing.
Embodiment 4, gets starch 30g and puts into 200g water and to stir obtained gelatinized corn starch; Get 60g dried orange peel and 10g Eupatorium adenophorum and soak 5-20 hour at 500g, can heat the shortening time, pull solid out, the liquid obtained is antistaling agent;
Pluck the blueberry of fresh 8-9 maturation, be put in gelatinized corn starch to soak after 10 minutes and rinse with clear water, then blueberry is processed 6 seconds in antistaling agent solution, dry after taking-up and load in ventilative plastic casing with holes; Preservative film is wrapped by outside the plastic casing that blueberry is housed; Refrigerate under blueberry after coating being positioned over 8 DEG C of temperature.
By this preservation method, blueberry took out after deepfreeze at 52 days, tore the preservative film outside plastic casing, took out still fresh in decayed fruit, and after preservative film is removed, the at room temperature still freshness-retained 3-5 days of the blueberry in plastic casing.
Embodiment 5, gets starch 30g and puts into 200g water and to stir obtained gelatinized corn starch; Get 80g dried orange peel and 20g Eupatorium adenophorum and soak 5-20 hour at 500g, can heat the shortening time, pull solid out, the liquid obtained is antistaling agent;
Pluck the blueberry of fresh 8-9 maturation, be put in gelatinized corn starch to soak after 6 minutes and rinse with clear water, then blueberry is processed 2 seconds in antistaling agent solution, dry after taking-up and load in ventilative plastic casing with holes; Preservative film is wrapped by outside the plastic casing that blueberry is housed; Refrigerate under blueberry after coating being positioned over 5 DEG C of temperature.
By this preservation method, blueberry took out after deepfreeze at 58 days, tore the preservative film outside plastic casing, took out still fresh in decayed fruit, and after preservative film is removed, the at room temperature still freshness-retained 3-5 days of the blueberry in plastic casing.
Embodiment 6, gets starch 30g and puts into 200g water and to stir obtained gelatinized corn starch; Get 100g dried orange peel and 0g Eupatorium adenophorum and soak 5-20 hour at 500g, can heat the shortening time, pull solid out, the liquid obtained is antistaling agent;
Pluck the blueberry of fresh 8-9 maturation, be put in gelatinized corn starch to soak after 10 minutes and rinse with clear water, then blueberry is processed 1 second in antistaling agent solution, dry after taking-up and load in ventilative plastic casing with holes; Preservative film is wrapped by outside the plastic casing that blueberry is housed; Refrigerate under blueberry after coating being positioned over 4 DEG C of temperature.
By this preservation method, blueberry took out after deepfreeze at 72 days, tore the preservative film outside plastic casing, took out still fresh in decayed fruit, and after preservative film is removed, the at room temperature still freshness-retained 3-5 days of the blueberry in plastic casing.
Claims (3)
1. a blueberry preserved method, it is characterized in that: 1) pretreatment, rinse with clear water after the fresh blueberry plucked is soaked 3-10 minute in gelatinized corn starch, 2) process, pretreated blueberry is processed in antistaling agent solution 0.6-6 second, dry after taking-up and load in ventilative plastic casing with holes; 3) coating, wraps preservative film by outside the plastic casing that blueberry is housed in step 2; 4) refrigerate under the blueberry after coating in step 3 being positioned over 2-10 DEG C of temperature; Described antistaling agent solution is the extract of dried orange peel and Eupatorium adenophorum, and its concentration is 30-100g dried orange peel, 10-50g Eupatorium adenophorum pulls solid out soak 5-20h in 500g water after, and gained liquid is antistaling agent.
2. blueberry preserved method according to claim 1, is characterized in that: the gelatinized corn starch that described pretreatment uses adds the suspension liquid that 200g water stirs for 30-50g starch.
3. blueberry preserved method according to claim 1, is characterized in that: the temperature of described refrigeration is 2-6 DEG C, and relative humidity is 30-60%.
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| CN201410388576.XA CN104126654B (en) | 2014-08-08 | 2014-08-08 | A kind of blueberry preserved method |
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| CN201410388576.XA CN104126654B (en) | 2014-08-08 | 2014-08-08 | A kind of blueberry preserved method |
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| CN104126654B true CN104126654B (en) | 2016-04-06 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489073A (en) * | 2014-12-22 | 2015-04-08 | 山东省果树研究所 | Preservative for storage and preservation of blueberries |
| CN105123910A (en) * | 2015-08-14 | 2015-12-09 | 太仓市新滨农场专业合作社 | Fresh keeping agent for tomatoes and preparation method of fresh keeping agent |
| CN106172726A (en) * | 2016-07-28 | 2016-12-07 | 王正作 | A kind of preparation method of fresh-cut Rhizoma Nelumbinis |
| CN107372790B (en) * | 2017-08-23 | 2020-06-02 | 陕西微阅信息技术有限公司 | Preservation method of phlebopus portentosus |
| CN108576198A (en) * | 2018-05-21 | 2018-09-28 | 遵义盛林农业发展有限公司 | A kind of blueberry preserved 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 |
Citations (5)
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| CN101011070A (en) * | 2006-08-09 | 2007-08-08 | 云南师范大学 | Method for inhibiting plant pathogenic bacteria by using Eupatorium adenophorum juice |
| CN101933533A (en) * | 2010-07-20 | 2011-01-05 | 华南农业大学 | Plant source preservative and preparation method and application thereof |
| CN103519316A (en) * | 2013-10-08 | 2014-01-22 | 攀枝花市西宇生物科技有限公司 | Technology for preparing freshness keeping agent by utilizing Crofton Weed |
| CN103651920A (en) * | 2012-09-12 | 2014-03-26 | 河南省今派实业有限公司 | Fresh keeping agent capable of storing bean curd for long time in summer and preparation method of fresh keeping agent |
| CN103651775A (en) * | 2013-12-06 | 2014-03-26 | 中国农业科学院农产品加工研究所 | Blueberry preservation method |
-
2014
- 2014-08-08 CN CN201410388576.XA patent/CN104126654B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011070A (en) * | 2006-08-09 | 2007-08-08 | 云南师范大学 | Method for inhibiting plant pathogenic bacteria by using Eupatorium adenophorum juice |
| CN101933533A (en) * | 2010-07-20 | 2011-01-05 | 华南农业大学 | Plant source preservative and preparation method and application thereof |
| CN103651920A (en) * | 2012-09-12 | 2014-03-26 | 河南省今派实业有限公司 | Fresh keeping agent capable of storing bean curd for long time in summer and preparation method of fresh keeping agent |
| CN103519316A (en) * | 2013-10-08 | 2014-01-22 | 攀枝花市西宇生物科技有限公司 | Technology for preparing freshness keeping agent by utilizing Crofton Weed |
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| Title |
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| 天然植物提取物对萝卜干腐败菌抑菌研究;王向阳等;《中国调味品》;20121231;第37卷(第5期);36-38、51 * |
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