CN104757102A - Fresh-cut processing and fresh-keeping method for Chinese gooseberry fruits - Google Patents
Fresh-cut processing and fresh-keeping method for Chinese gooseberry fruits Download PDFInfo
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- CN104757102A CN104757102A CN201510194660.2A CN201510194660A CN104757102A CN 104757102 A CN104757102 A CN 104757102A CN 201510194660 A CN201510194660 A CN 201510194660A CN 104757102 A CN104757102 A CN 104757102A
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Abstract
The invention discloses a fresh-cut processing and fresh-keeping method for Chinese gooseberry fruits. The method comprises the steps of (1) raw material selecting; (2) pretreatment; (3) cutting; (4) cleaning and sterilization; (5) spontaneous atmospheric control fresh-keeping packaging, namely quantitatively charging Chinese gooseberry fruit slices or dices from which surface redundant moisture is removed into packaging bags made of a food-grade polyethylene fresh-keeping packaging film with an O2 osmotic coefficient of 1400-3500cm<3>/m<2>.d.0.1MPa\a CO2 osmotic coefficient of 6000-15000 cm<3>/m<2>.d.0.1MPa; and (6) fresh-keeping in cold storage. The processing method is simple, and can reserve the fresh state and nutrients of Chinese gooseberry fruits as possible and can effectively guarantee the food quality safety; fresh-cut Chinese gooseberry fruit products are fresh, healthy, nutritional, sanitary and convenient to use; and the freshness time of the fresh Chinese gooseberry fruits is effectively prolonged.
Description
technical field:
The invention belongs to fresh produce and adopt rear fresh cut products and fresh-keeping package technology application, particularly a kind of Kiwi berry is adopted rear fresh cut products and is adopted special fresh-keeping packaging film (bag) to carry out the method for cold storing and fresh-keeping.
background technology:
Fruits and vegetables fresh-cut (fresh-cut) is processed, be also called minimum processing (minimally processed, or lightly processed MP), refer to fresh fruit of vegetables or adopt the fruits and vegetables of rear cold storing and fresh-keeping for raw material, through process such as pretreatment, cleaning, cutting, sterilization, removal surface water, packagings in clean environment, the sizing packaging fruit and vegetable food can change fruits and vegetables face shaping but still keep its fresh state, preserving through cold chain, transporting and sell.Fresh-cut fruit and vegetable originates from 20 th century America fifties, starts to enter commercially produce to the sixties, because of its have fresh, nutrition, instant, can availability high, consume the advantage such as quick and deeply like by consumer, output and market scale increase fast.China's fresh-cut fruit and vegetable began one's study from the nineties in 20th century, along with the quickening of Development of China's Urbanization and consumer are to the increase of natural, nutrition, quick, environmental protection food demand, fresh-cut fruit and vegetable industry develops rapidly, is in the exploitation of native characteristic fresh-cut fruit and vegetable converted products and cold storing and fresh-keeping technology the stage of trying to explore.
Fresh fruit of vegetables is after fresh cut products process, a series of biochemical reactions being unfavorable for preserving can be caused owing to cutting the mechanical damage caused, as respiratory metabolism quickening, ethene produce acceleration, enzymatic and non-enzymatic browning aggravation, cutting surface lignifying etc., simultaneously because cutting causes cell rupture, some nutriments run off, and can reduce fruits and vegetables and organize nature to support antimicrobial ability, easy generation microbial contamination, causes the food poisoning that food source microorganism causes.These changes all can aggravate the decline of processing rear fruit-vegetable quality, shorten shelf life, greatly reduce its commodity value.Therefore, fruits and vegetables fresh cut products and cold chain store and transport and certain fresh-keeping and sterilization measure must be taked to be controlled in sales process, ensure fresh-cut fruit and vegetable product quality and food security, extend the product shelf phase to greatest extent.
Modified-atmosphere package (Modified atmosphere packages, MAP) preservation technique refers to and adopts the packaging material of specific gas permeability and poisture-penetrability to carry out packaging process to fresh plant,, poisture-penetrability membrane aperture size ventilative by packaging material self also combines other Preservation Treatment adjustment kit pack implants respiratory metabolisms such as refrigeration, protective packing bag internal oxygen gas (O
2) and carbon dioxide (CO
2) etc. gas component maintain the optimum proportioning being suitable for delaying plant maturation aging, thus reach regulating plant post-harvest physiology metaboilic level, postpone quality deterioration speed, the object prolonged storage period.Under the condition that temperature is determined, affecting the principal element of gas composition in fresh-keeping packaging bag is the O of preservative film
2and CO
2infiltration coefficient.Different vegetable material adopts rear respiratory metabolism intensity difference, and in suitable MAP freshness protection package, gas component requires different.Therefore, select that there is suitable O for specific vegetable material
2and CO
2the packaging film of infiltration coefficient parameter is the key realizing MAP fresh-keeping effect.Packaging film O
2and CO
2infiltration coefficient often with composition of raw materials and film-blowing process change and change.
Kiwi berry (
chinesegooseberry, Kiwifruit, Actinidiachinensis) be the fruit of the perennial fallen leaves vine fruit of Actinidiaceae Actinidia, originate in China, be rich in multiple mineral nutrient element, amino acid, carbohydrate, tartaric acid, be especially rich in vitamin C, unique flavor, nutrition and health care is worth high, deeply likes by consumer.Kiwifruit fruit belongs to typical climacteric type, is Shelf-life, and commodity are plucked usually in hardripe stage, and the hardness of fruit is higher, sour and astringent highly seasoned, still should not eat immediately.Fruit surface fine hair also have impact on the convenience that consumer eats to a certain extent.Therefore, develop the instant bagged type Kiwi berry fresh cut products product of fresh, convenient, nutrition, health, supporting corresponding fresh-keeping package technology measure, extending the product shelf phase to greatest extent has very wide market prospects.
A kind of Kiwi berry fresh slices antistaling agent, fresh-keeping product and preservation method is disclosed in CN 102197841 A, concentration is adopted to be that 0.05-0.2% g/100 mL clorox is as cleaning agent, adopt concentration to be that 0.5-2.5% g/100 mL anhydrous calcium chloride, 0.5-1.5% g/100 mL citric acid, 0.1-0.2% g/100 mL cysteine and 0.1-0.5% g/100 mL sodium ethylene diamine tetracetate distinguish immersion treatment fresh kiwi fruit slices 20 min as color stabilizer, then adopt the Polythene Bag of 0.02 mm thickness to fill N
2packaging fresh kiwi fruit slices converted products, alleviates fresh kiwi fruit slices brown stain to a certain extent and extends freshness date.But employ number of chemical antistaling agent long time treatment fresh kiwi fruit slices in this technology, and by filling N in packaging bag
2complex way carry out fresh-keeping, considerably increase manufacturing procedure and difficulty, increase Kiwi berry nutritious ingredients from lossing.Fill N
2process and the fresh-keeping effect shown after adopting the Polythene Bag of 0.02 mm thickness packaging can not be shown to be and pass through N
2gas suppresses respiration still by packaging material spontaneous controlled-atmosphere role, and not clear and definite packaging film self O
2and CO
2infiltration coefficient.Therefore, exploitation manufacturing procedure is more easy, and suitability for industrialized is produced, and chemical reagent use amount is tried one's best less and safety, and the Kiwi berry fresh cut products of good refreshing effect and preservation method are very necessary.
summary of the invention:
The object of the invention is to provide a kind of processing method simple, retain Kiwi berry fresh state and nutritional labeling as far as possible, effective guarantee Safety of Food Quality, fresh-cut Kiwi berry converted products is fresh, healthy, nutrition, health, easy to use, effectively extend Kiwi berry fresh cut products and the preservation method of fresh-cut Kiwi berry freshness date.
Kiwi berry fresh cut products of the present invention and preservation method, comprise the following steps:
(1) raw material is selected: adopt the Kiwi berry refrigerating fresh fruit after precooling treatment to be raw material, and refrigerating fresh fruit raw material rots and disease and pest without obviously damaged, and hardness is 7-10 kg/cm
2, soluble solid reaches 8-10%, and maturity is consistent;
(2) pre-treatment: adopt the effective chlorine density of pH 6.0-6.8 to be that the liquor natrii hypochloritis of 100 mg/L carries out surface clean sterilization immersion treatment 1-5 min to Kiwi fresh fruit, eliminate Kiwi berry band fine hair epidermis after cleaning, then adopt Drinking Water to rinse fruit surface attachment impurity;
(3) cutting: the kiwifruit fruit after peeling is thickness through machinery or artificial quick cutting is 0.5-1.5 cm sheet or bulks, and same batch products shape and thickness ensure consistent as far as possible;
(4) cleaning and sterilization: the kiwifruit piece after cutting or block adopt pH 6.0 ~ 6.8(to adopt citric acid solution to regulate) effective chlorine density be liquor natrii hypochloritis's cleaning and sterilization immersion treatment 1-5min of 45-55mg/L, then the excessive moisture of surface attachment is removed in centrifugal or concussion by fresh-cut fruit and vegetable processing Special centrifugal dehydrator;
(5) spontaneous controlled-atmosphere preservation packaging: kiwifruit piece or the block of removing excess surface moisture quantitatively load O
2infiltration coefficient is 1400-3500 cm
3/ m
2d0.1 MPa, CO
2infiltration coefficient is 6000-15000 cm
3/ m
2sealing in the packaging bag that the food-grade polyethylene class fresh-keeping packaging film of d0.1 MPa is made, polyethylene outer packaging bag size regulates according to fresh kiwi fruit slices in bag or block charge weight, avoid charge weight too much and mutually to extrude, and be advisable with the inner wrapping being no more than 500 g;
(6) cold storing and fresh-keeping: through spontaneous controlled-atmosphere preservation packaging process packed fresh kiwi fruit slices or block storage, transport or sales process all need to control environment temperature in 1-5 DEG C, can monitor in storage single packed fresh kiwi fruit slices or block packaging in O
2and CO
2gas componant proportioning maintains between 10-18% and 2-9% respectively, by the selective gas permeability parameter of packaging film, good regulate and control fresh kiwi fruit slices (block) respiratory metabolism in cold storing and fresh-keeping process, effectively extend shelf life about 14 days after fresh kiwi fruit slices (block) processing.
In the pre-treatment of above-mentioned Kiwi berry fresh cut products, cutting, cleaning and sterilization, spontaneous controlled-atmosphere preservation packaging process, environment temperature is 4-10 DEG C, carries out processing environment and personnel decontamination work.
Above-mentioned packaging film O
2and CO
2infiltration coefficient numerical value adopts specialized package material gas permeameter to measure under 20 DEG C of room temperature conditions.
Increase the plastic casing that plastic pallet maybe can be breathed freely in above-mentioned packaging bag, protection kiwifruit piece or block are transporting and be not squeezed in sales process damage.
Processing method of the present invention is simple, remain Kiwi berry fresh state and nutritional labeling as far as possible, effective guarantee Safety of Food Quality, Kiwi berry converted products be fresh, healthy, nutrition, health, easy to use, effectively extend fresh-cut Kiwi berry freshness date, freshness-retained to about 14 days.
detailed description of the invention:
Embodiment 1:
The present embodiment Kiwi berry fresh cut products and preservation method, comprise the following steps:
(1) raw material is selected: adopt the Kiwi berry refrigerating fresh fruit after precooling treatment to be raw material.Refrigerating fresh fruit raw material rots and disease and pest without obviously damaged, and hardness is 8-9 kg/cm
2, soluble solid reaches 9-10%, and maturity is consistent;
(2) pre-treatment: adopt pH 6.5(to adopt citric acid solution to regulate) effective chlorine density be that the liquor natrii hypochloritis of 100 mg/L carries out surface clean sterilization immersion treatment 2 min to Kiwi fresh fruit.Eliminate Kiwi berry band fine hair epidermis after cleaning, then adopt Drinking Water to rinse fruit surface attachment impurity;
(3) cutting: the kiwifruit fruit after peeling is thickness through machinery (or artificial) quick cutting is 1 cm sheet (or block), and same batch products shape and thickness ensure consistent as far as possible;
(4) cleaning and sterilization: the kiwifruit piece (block) after cutting adopts pH 6.5(to adopt citric acid solution to regulate) effective chlorine density be liquor natrii hypochloritis's cleaning and sterilization immersion treatment 2 min of 50 mg/L, then the excessive moisture of surface attachment is removed in centrifugal or concussion by fresh-cut fruit and vegetable processing Special centrifugal dehydrator;
(5) spontaneous controlled-atmosphere preservation packaging: the kiwifruit piece (block) removing excess surface moisture quantitatively loads O
2infiltration coefficient is 1500-2000 cm
3/ m
2d0.1 MPa, CO
2infiltration coefficient is 6400-8500 cm
3/ m
2food-grade polyethylene fresh-keeping packaging film (the packaging film O of d0.1 MPa
2and CO
2infiltration coefficient numerical value adopts specialized package material gas permeameter to measure under 20 DEG C of room temperature conditions) seal in the packaging bag of making.For protection kiwifruit piece (block) is transporting and be not squeezed in sales process damage, the anti-extrusion packaging material such as plastic pallet or breathable plastic casing can be increased in packaging bag.Polyethylene outer packaging bag size regulates according to (block) charge weight of fresh kiwi fruit slices in bag, avoids charge weight too much and mutually to extrude, and is advisable with the inner wrapping being no more than 500 g;
(6) cold storing and fresh-keeping: the packed fresh kiwi fruit slices (block) through the process of spontaneous controlled-atmosphere preservation packaging is preserved, transport or sales process all needs to control environment temperature in 1 DEG C.O in single packed fresh kiwi fruit slices (block) packaging can be monitored in storage
2and CO
2gas componant proportioning maintains between 10-18% and 2-9% respectively, by the selective gas permeability parameter of packaging film, good regulate and control fresh kiwi fruit slices (block) respiratory metabolism in cold storing and fresh-keeping process, effectively extend shelf life about 14 days after fresh kiwi fruit slices (block) processing.
Need controlled working workshop condition temperature between 4-10 DEG C in the pre-treatment of Kiwi berry fresh cut products, cutting, cleaning and sterilization, spontaneous controlled-atmosphere preservation packaging process, and strictly carry out processing environment and personnel decontamination work, to prevent from process external source to pollute causing product quality and food security impaired.
Embodiment 2:
The present embodiment 2 Kiwi berry fresh cut products and preservation method basic with embodiment 1 with, not existing together is the middle food-grade polyethylene class fresh-keeping packaging film infiltration coefficient O of step (5)
2be 1400-1500 cm
3/ m
2d0.1 MPa, CO
2infiltration coefficient is 6000-6400 cm
3/ m
2d0.1 MPa.
Embodiment 3:
The present embodiment 3 Kiwi berry fresh cut products and preservation method basic with embodiment 1 with, not existing together is the infiltration coefficient O of the middle food-grade polyethylene fresh-keeping packaging film of step (5)
2be 2000-3500 cm
3/ m
2d0.1 MPa, CO
2infiltration coefficient is 8500-15000 cm
3/ m
2d0.1 MPa.
Kiwi berry fresh cut products of the present invention and preservation method, the Kiwi berry fresh cut products product developed has fresh, healthy, nutrition, health, advantage easy to use, remain Kiwi berry fresh state and nutritional labeling to greatest extent, about extending fresh-cut Kiwi berry freshness date to 14 day, effective guarantee Safety of Food Quality, and processing technology is easy and simple to handle, be easy to suitability for industrialized production.
Above-described embodiment is further described foregoing of the present invention, but this should be interpreted as that the scope of the above-mentioned theme of the present invention is only limitted to above-described embodiment.All technology realized based on foregoing all belong to scope of the present invention.
Claims (4)
1. Kiwi berry fresh cut products and preservation method, comprises the following steps:
(1) raw material is selected: adopt the Kiwi berry refrigerating fresh fruit after precooling treatment to be raw material, and refrigerating fresh fruit raw material rots and disease and pest without obviously damaged, and hardness is 7-10 kg/cm
2, soluble solid reaches 8-10%, and maturity is consistent;
(2) pre-treatment: adopt the effective chlorine density of pH 6.0 ~ 6.8 to be that the liquor natrii hypochloritis of 100 mg/L carries out surface clean sterilization immersion treatment 1-5 min to Kiwi fresh fruit, eliminate Kiwi berry band fine hair epidermis after cleaning, then adopt Drinking Water to rinse fruit surface attachment impurity;
(3) cutting: the kiwifruit fruit after peeling is thickness through machinery or artificial quick cutting is 0.5-1.5 cm sheet or bulks, and same batch products shape and thickness ensure consistent as far as possible;
(4) cleaning and sterilization: the kiwifruit piece after cutting or block adopt pH 6.0 ~ 6.8(to adopt citric acid solution to regulate) effective chlorine density be liquor natrii hypochloritis's cleaning and sterilization immersion treatment 1-5min of 45-55mg/L, then the excessive moisture of surface attachment is removed in centrifugal or concussion by fresh-cut fruit and vegetable processing Special centrifugal dehydrator;
(5) spontaneous controlled-atmosphere preservation packaging: kiwifruit piece or the block of removing excess surface moisture quantitatively load O
2infiltration coefficient is 1400-3500 cm
3/ m
2d0.1 MPa, CO
2infiltration coefficient is 6000-15000 cm
3/ m
2sealing in the packaging bag that the food-grade polyethylene class fresh-keeping packaging film of d0.1 MPa is made;
(6) cold storing and fresh-keeping: through spontaneous controlled-atmosphere preservation packaging process packed fresh kiwi fruit slices or block storage, transport or sales process all need to control environment temperature in 1-5 DEG C, can monitor in storage single packed fresh kiwi fruit slices or block packaging in O
2and CO
2gas componant proportioning maintains 10-18% and 2-9% respectively.
2. Kiwi berry fresh cut products as claimed in claim 1 and preservation method, it is characterized in that in the pre-treatment of Kiwi berry fresh cut products, cutting, cleaning and sterilization, spontaneous controlled-atmosphere preservation packaging process, environment temperature is 4-10 DEG C, carries out processing environment and personnel decontamination work.
3. Kiwi berry fresh cut products as claimed in claim 1 or 2 and preservation method, is characterized in that packaging film O
2and CO
2infiltration coefficient numerical value adopts specialized package material gas permeameter to measure under 20 DEG C of room temperature conditions.
4. Kiwi berry fresh cut products as claimed in claim 1 or 2 and preservation method, is characterized in that the plastic casing that in packaging bag, increase plastic pallet maybe can be breathed freely.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510194660.2A CN104757102A (en) | 2015-04-23 | 2015-04-23 | Fresh-cut processing and fresh-keeping method for Chinese gooseberry fruits |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510194660.2A CN104757102A (en) | 2015-04-23 | 2015-04-23 | Fresh-cut processing and fresh-keeping method for Chinese gooseberry fruits |
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| Publication Number | Publication Date |
|---|---|
| CN104757102A true CN104757102A (en) | 2015-07-08 |
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ID=53639484
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510194660.2A Pending CN104757102A (en) | 2015-04-23 | 2015-04-23 | Fresh-cut processing and fresh-keeping method for Chinese gooseberry fruits |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994593A (en) * | 2016-05-19 | 2016-10-12 | 四川省农业科学院农产品加工研究所 | MAP (modified atmosphere packages) preservation method for picked broccoli |
| CN106665815A (en) * | 2017-01-17 | 2017-05-17 | 西北大学 | Application of modified chitosan in fresh keeping of fresh-cut kiwi fruits and fresh keeping method |
| CN107518067A (en) * | 2017-10-19 | 2017-12-29 | 贺州学院 | The preservation method of fresh-cut horseshoe |
| CN114176125A (en) * | 2021-12-21 | 2022-03-15 | 北京市农林科学院 | Method for delaying tissue collapse of fresh-cut kiwi fruits |
| CN116076561A (en) * | 2022-09-07 | 2023-05-09 | 广东省农业科学院蚕业与农产品加工研究所 | Fresh-keeping method for fresh-cut lemon slices |
| CN117447800A (en) * | 2023-09-14 | 2024-01-26 | 华中农业大学 | Pulp temperature-changing simulation material, fruit core temperature-changing simulation material and application of material |
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| WO2009068451A1 (en) * | 2007-11-29 | 2009-06-04 | Marjan Simcic | Foodstuff containing packaging, the foodstuff being fresh and natural kiwi fruit |
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN101610957A (en) * | 2006-03-21 | 2009-12-23 | 林伦庆 | But repeated use also has the plastics repository and the lid of the air conditioned storage ventilated membrane of food and perishable commodities |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994593A (en) * | 2016-05-19 | 2016-10-12 | 四川省农业科学院农产品加工研究所 | MAP (modified atmosphere packages) preservation method for picked broccoli |
| CN106665815A (en) * | 2017-01-17 | 2017-05-17 | 西北大学 | Application of modified chitosan in fresh keeping of fresh-cut kiwi fruits and fresh keeping method |
| CN106665815B (en) * | 2017-01-17 | 2020-05-19 | 西北大学 | Application of modified chitosan in fresh-keeping of fresh-cut kiwi fruits and fresh-keeping method |
| CN107518067A (en) * | 2017-10-19 | 2017-12-29 | 贺州学院 | The preservation method of fresh-cut horseshoe |
| CN114176125A (en) * | 2021-12-21 | 2022-03-15 | 北京市农林科学院 | Method for delaying tissue collapse of fresh-cut kiwi fruits |
| CN114176125B (en) * | 2021-12-21 | 2024-04-16 | 北京市农林科学院 | Method for delaying tissue breakdown of fresh-cut kiwi fruits |
| CN116076561A (en) * | 2022-09-07 | 2023-05-09 | 广东省农业科学院蚕业与农产品加工研究所 | Fresh-keeping method for fresh-cut lemon slices |
| CN117447800A (en) * | 2023-09-14 | 2024-01-26 | 华中农业大学 | Pulp temperature-changing simulation material, fruit core temperature-changing simulation material and application of material |
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Application publication date: 20150708 |
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