CN104839318A - Liquid nitrogen quick freezing and freezing storage combined litchi preservation method - Google Patents
Liquid nitrogen quick freezing and freezing storage combined litchi preservation method Download PDFInfo
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- CN104839318A CN104839318A CN201510224057.4A CN201510224057A CN104839318A CN 104839318 A CN104839318 A CN 104839318A CN 201510224057 A CN201510224057 A CN 201510224057A CN 104839318 A CN104839318 A CN 104839318A
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Abstract
The invention discloses a liquid nitrogen quick freezing and freezing storage combined litchi preservation method. The liquid nitrogen quick freezing and freezing storage combined litchi preservation method comprises the following steps of arranging fresh litchis in liquid nitrogen to be quickly frozen and then performing freezing storage under the freezing condition. The fresh litchis can be whole litchis or can be peeled litchis or peeled and denucleated litchis. After liquid nitrogen treatment, the litchis are taken out in the freezing (a freezing box or a refrigerator) preservation process, the hardness can be recovered to be similar to the hardness of the fresh litchis after 2-5 minutes, and the texture is similar to the texture of ice-cream. After the litchis are taken out, the litchis can be directly eaten or unfrozen for eating, and the nutrition, taste and flavor of the fresh litchis are kept. By means of the liquid nitrogen quick freezing and freezing storage combined litchi preservation method, the litchis preserved in July can be kept to the April of the second year, the nutrition, taste and flavor of the fresh litchis are still kept, the litchi preservation effect is good, cost is low, and the method has wide industrial prospect.
Description
Technical field
The invention belongs to preserving fruit and vegetable utilizing field, particularly a kind of method adopting liquid nitrogen flash freezer combine with technique refrigerated storage preservation fresh lichee.
Background technology
Lichee is as the edible good merchantable brand in south summer, and in litchi pulp, sugar content is up to 20%, and Vitamin C content is up to 70mg/100g, and in addition containing compositions such as protein, fat, phosphorus, calcium, iron, local flavor is excellent.But lichee is difficult to preservation, have the saying of " sunlight becomes, fragrant change on the two, and taste became on 3rd, and color, smell and taste were gone to the greatest extent on 4th ", thus the best of lichee is edible should in 24 hours.
The preservation and freshness mode of current lichee has normal temperature, refrigeration and controlled atmosphere etc.Preservation under room temperature is generally no more than 8 days, and cold storing and fresh-keeping generally can preserve 20 ~ 30 days, controlled atmosphere the longest be 56 days (present Research of lichee fresh-keeping ambient parameter and analysis. guangdong agricultural science, 2012 (18): 105-107; The progress of lichee post-harvest physiology and preservation technique.Processing of farm products, 2012 (11): 71-75).Cold storage lichee can reach long-term object of preserving lichee, but due to the larger ice crystal of fruit formation in refrigerating process, causes the damage of fruit cell, can flow out juice and variable color after thawing, mouthfeel and degraded appearance.
Fresh lichee to start listing annual May, and 6 ~ July is that lichee is gathered peak period.Because current preservation technique is not long to the freshness date of lichee, so be difficult to after October have fresh lichee, can only replace with canning lichee.The freezing long term storage realizing fresh lichee, but directly freezing lichee is very hard, is difficult to directly edible; After thawing, lichee can flow out juice and variable color, loses the mouthfeel of fresh lichee completely.
The lichee listing phase shortly not only shortens the time that people taste fresh lichee, and usually brings immeasurable loss to orchard worker, particularly the bumper harvest of Lychee year.Therefore, the Method and Technology Preservation of Litchi chinensis Fruits of science is adopted to have great social and economic significance.
Summary of the invention
In order to overcome the shortcoming of prior art with not enough, the object of the present invention is to provide a kind of liquid nitrogen flash freezer in conjunction with the method for refrigerated storage Preservation of Litchi chinensis Fruits.
The present invention utilizes Technique of Speed Freezing principle, makes the quick freeze in liquid nitrogen of the moisture in lichee become tiny ice crystal, make lichee matter structure not because of freeze and change.After lichee quick-frozen, long-term preservation can be realized under cold storage condition, and do not reduce lichee nutritional labeling (sugar, vitamin, mineral matter and other nutriments) content, the similar ice cream of mouthfeel.
Object of the present invention is achieved through the following technical solutions:
Liquid nitrogen flash freezer, in conjunction with a method for refrigerated storage Preservation of Litchi chinensis Fruits, after comprising the steps: that fresh lichee is placed in liquid nitrogen quick-frozen, more under freezing conditions carries out freezing.
Described fresh lichee comprises the fruit of all Litchi Varieties;
Described fresh lichee can whole lichee, also can be the lichee of peeling or peeling stoning;
Described peeling or peeling stoning adopt artificial or mechanical means realization;
The consumption of described liquid nitrogen is 2 ~ 10 times of fresh lichee weight;
The time of described quick-frozen is preferably 2 ~ 20min;
Described freezing conditions can adopt and freeze storehouse or refrigerator realization;
In described liquid nitrogen, quick-frozen can adopt technique in batches or continuously.
The temperature of described preservation is preferably-4 DEG C ~-30 DEG C;
The time of described preservation is preferably 1 ~ 240 day; Between preservation term, can take out at any time, directly eat.
Scientific basis of the present invention is as follows: such as the pectin etc. of the polysaccharide in lichee forms gel structure, and in lichee liquid nitrogen flash freezer process, they can stop moisture to move thus form tiny ice crystal; After liquid nitrogen process, lichee takes out in freezing (freezing in storehouse or refrigerator) preservation process, and hardness can return to close to fresh lichee at 2 ~ 5min, the similar ice cream of quality.Direct-edible or edible after thawing after taking out, lichee maintains the nutrition of fresh fruit, mouthfeel and local flavor.
The present invention, relative to prior art, has following advantage and effect:
(1) the present invention's research shows, adopts this technology at the lichee of preservation in July, still retains the nutrition of fresh fruit, local flavor and mouthfeel to lichee in April next year.
(2) direct-edible by the lichee after method preservation of the present invention, edible after also can thawing.
(3) liquid nitrogen technology of preparing realizes industrialization, the little 4 yuan/kg of cost price.Therefore, adopt Preservation of Litchi chinensis Fruits of the present invention respond well, with low cost, there is wide industrialization prospect.
Accompanying drawing explanation
Fig. 1 be bosom branch, glutinous rice wrapped in lotus leaves and Hei Ye kind lichee quick-frozen or freezing after save the situation map of 8 months; Wherein, Fig. 1 (a) is glutinous rice wrapped in lotus leaves peeling liquid nitrogen flash freezer 2min; Fig. 1 (b) is that the liquid nitrogen flash freezer 2min that slices into halves removed the peel by glutinous rice wrapped in lotus leaves; Fig. 1 (c) is glutinous rice wrapped in lotus leaves peeling liquid nitrogen flash freezer 5min; Fig. 1 (d) is that glutinous rice wrapped in lotus leaves peeling-18 DEG C is freezing 8 months; Fig. 1 (e) is bosom branch peeling liquid nitrogen flash freezer 5min; Fig. 1 (f) is whole bosom branch liquid nitrogen flash freezer 5min; Fig. 1 (g) is black leaf peeling liquid nitrogen flash freezer 5min.
Fig. 2 is the canonical plotting that HPLC method measures Vitamin C content.
Fig. 3 is the HPLC chromatogram of ascorbic standard items.
Fig. 4 is liquid nitrogen flash freezer process 5min ascorbic HPLC chromatogram in the freezing Litchi chinensis cv. Nuomici of 6 months again in embodiment 1.
Fig. 5 is ascorbic HPLC chromatogram in the freezing process Litchi chinensis cv. Nuomici of 6 months in embodiment 1.
Detailed description of the invention
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Embodiment 1
Get each 250g of litchi fruits of glutinous rice wrapped in lotus leaves kind, arrange whole, peeling, peeling+stoning process, be placed in foam box with cover, add 750g liquid nitrogen, quick-frozen insulation 2 ~ 5min, takes out and is positioned in-18 DEG C of refrigerators, carry out sensory evaluation after 6 ~ 8 months, and measure the content of main nutrient.With the lichee without liquid nitrogen flash freezer for contrast.Main result is as follows:
(1) nutrient content of Litchi chinensis cv. Nuomici fresh fruit meat, in table 1.
Table 1 lichee nutrient component meter *
| Heat | 70 kilocalories | Vitamin E | 0mg |
| Protein | 0.9g | Cholesterol | 0mg |
| Fat | 0.2g | Potassium | 151mg |
| Carbohydrate | 16.1g | Sodium | 1.7mg |
| Dietary fiber | 0.5g | Calcium | 2mg |
| Vitamin A | 2μg | Magnesium | 12mg |
| Carrotene | 0.4μg | Iron | 0.4mg |
| Retinol | 81.9μg | Manganese | 0.09mg |
| Thiamine | 0.1mg | Zinc | 0.17mg |
| Riboflavin | 0.04mg | Copper | 0.16mg |
| Nicotinic acid | 1.1mg | Phosphorus | 24mg |
| Vitamin C | 41mg | Selenium | 0.14mg |
* the nutrient content of 100g lichee fresh fruit meat.
(2) glutinous rice wrapped in lotus leaves kind lichee quick-frozen or freezing after save the situation of 8 months.Concrete outcome is shown in Fig. 1; Fig. 1 (a) is the result of glutinous rice wrapped in lotus leaves peeling liquid nitrogen flash freezer 2min, Fig. 1 (b) is the result that the liquid nitrogen flash freezer 2min that slices into halves removed the peel by glutinous rice wrapped in lotus leaves, Fig. 1 (c) is the result of glutinous rice wrapped in lotus leaves peeling liquid nitrogen flash freezer 5min, and Fig. 1 (d) is glutinous rice wrapped in lotus leaves peeling-18 DEG C result after freezing 8 months.
Liquid nitrogen flash freezer 2min, preserve the glutinous rice magnetic sample after 240 days, pulp is Chinese wax look substantially, the aobvious light yellow in indivedual local, and surface is without obvious ice crystal; Liquid nitrogen flash freezer 5min, preserve the sample after 240 days, pulp is Chinese wax look, and surface is without obvious ice crystal; Sample peeling-18 DEG C is after freezing 240 days, and obvious yellow brown stain appears in the lower end of carpopodium end and aril, and pulp is many in yellow wax look, and surface adhesion a large amount of ice crystal; After whole lichee liquid nitrogen flash freezer 5min, outward appearance keeps the color of fresh fruit, without obvious ice crystal.
(3) local flavor of method of weighting scores to sample is adopted to evaluate, these 5 indexs of paper examines flesh color, meat, sweet taste, sap rate and fragrance.The assessment item of lichee sensory evaluation and weight, in table 2; The score by rules of lichee sensory evaluation projects, in table 3; The weighted scoring statistics of freezing Litchi chinensis cv. Nuomici, in table 4; The weighted scoring statistics of liquid nitrogen flash freezer Litchi chinensis cv. Nuomici, in table 5.The evaluation result display of 9 appraise persons: the lichee of liquid nitrogen flash freezer process obviously will be better than the lichee of freezing process.(the lichee quick-frozen of glutinous rice wrapped in lotus leaves kind freezing then save the situation of 8 months)
The assessment item of table 2 lichee sensory evaluation and weight
| Assessment item | Flesh color | Meat | Sweet taste | Sap rate | Fragrance |
| Weight | 20 | 40 | 15 | 15 | 10 |
The score by rules of table 3 lichee sensory evaluation projects
| Scoring item | Scoring content | Score value |
| Flesh color | Milky white | 90～100 |
| Chinese wax | 80～90 | |
| Yellow wax | 70～80 | |
| Meat | Sharp and clear | 90～100 |
| Soft | 80～90 | |
| Coarse | 70～80 | |
| Other | 60～70 | |
| Sweet taste | Dense sweet | 90～100 |
| Fresh and sweet | 80～90 | |
| Moderately sour and sweet | 70～80 | |
| Acid | 60～70 | |
| Juice | Many | 90～100 |
| Medium | 80～90 | |
| Few | 70～80 | |
| Fragrance | Honey is fragrant | 90～100 |
| Micro-perfume (or spice) | 80～90 | |
| Peat-reek | 70～80 | |
| British plain spirits | 60～70 |
The weighted scoring statistics of the freezing Litchi chinensis cv. Nuomici of table 4
| Evaluation personnel | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| Pulp fruit look | 85 | 65 | 77 | 85 | 75 | 80 | 65 | 82 | 75 |
| Meat | 77 | 80 | 80 | 78 | 80 | 77 | 80 | 80 | 80 |
| Sweet taste | 73 | 75 | 75 | 75 | 70 | 85 | 65 | 80 | 80 |
| Sap rate | 72 | 80 | 80 | 81 | 80 | 82 | 70 | 85 | 80 |
| Fragrance | 74 | 95 | 85 | 85 | 60 | 75 | 80 | 75 | 80 |
| Weighted scoring | 76.95 | 77.75 | 79.15 | 80.1 | 75.5 | 79.35 | 73.25 | 80.65 | 79 |
The weighted scoring statistics of table 5 liquid nitrogen flash freezer Litchi chinensis cv. Nuomici
| Evaluation personnel | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| Pulp fruit look | 87 | 88 | 89 | 80 | 75 | 90 | 85 | 80 | 75 |
| Meat | 85 | 88 | 88 | 85 | 80 | 95 | 82 | 87 | 83 |
| Sweet taste | 80 | 78 | 92 | 75 | 85 | 75 | 80 | 85 | 85 |
| Sap rate | 83 | 89 | 88 | 85 | 84 | 80 | 83 | 80 | 89 |
| Fragrance | 84 | 70 | 89 | 85 | 88 | 86 | 87 | 85 | 86 |
| Weighted scoring | 84.25 | 84.85 | 88.9 | 82.5 | 81.15 | 87.85 | 82.95 | 84.05 | 82.9 |
(4), after lichee is squeezed the juice, in the sample of liquid nitrogen flash freezer process, ascorbic content is 102.47 μ g/mL, and the sample of freezing process is 89.44 μ g/mL; The results are shown in Table 6.High performance liquid chromatography (HPLC) measures two kinds of refrigerating process to the impact of Vitamin C content in lichee, the results are shown in Figure 4 and Fig. 5; Wherein, HPLC method measures the calibration curve of Vitamin C content, sees Fig. 2; The HPLC chromatogram of ascorbic standard items, is shown in Fig. 3.(glutinous rice magnetic lichee after quick-frozen 5min again the result of freezing after 6 months)
Table 6 two kinds of refrigerating process are on the impact of Vitamin C content in Litchi chinensis cv. Nuomici
| Sample | Peak area | Vitamin C content (μ g/mL) |
| Liquid nitrogen flash freezer process | 914996 | 102.47 |
| Freezing process | 799771 | 89.44 |
Note: lichee sample measures Vitamin C content in juice after directly squeezing the juice; Peak area records under 267nm.
Embodiment 2
Get each 250g of litchi fruits of bosom branch kind, arrange whole, peeling, peeling+stoning process, be placed in foam box with cover, add 750g liquid nitrogen, quick-frozen insulation 5min, takes out and is positioned in-18 DEG C of refrigerators, carry out sensory evaluation after 6 ~ 8 months, and measure the content of main nutrient.With the lichee without liquid nitrogen flash freezer for contrast.Main result is as follows:
(1) cherish branch kind lichee quick-frozen and freezing after save the situation of 8 months.Fig. 1 (e) is the result of bosom branch peeling liquid nitrogen flash freezer 5min, and Fig. 1 (f) is the result of whole bosom branch liquid nitrogen flash freezer 5min.
Liquid nitrogen flash freezer 5min, preserve the sample after 240 days, pulp is Chinese wax look, and surface is without obvious ice crystal.
(2) local flavor of method of weighting scores to sample is adopted to evaluate, these 5 indexs of paper examines flesh color, meat, sweet taste, sap rate and fragrance; The weighted scoring statistics of freezing bosom branch lichee, in table 7; The weighted scoring statistics of liquid nitrogen flash freezer bosom branch lichee, in table 8.The evaluation result display of 9 appraise persons: the bosom branch lichee of liquid nitrogen flash freezer process obviously will be better than the lichee of freezing process.(the lichee quick-frozen of bosom branch kind or freezing then save the situation of 8 months)
The weighted scoring statistics of table 7 freezing bosom branch lichee
| Evaluation personnel | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| Pulp fruit look | 78 | 85 | 75 | 80 | 75 | 75 | 70 | 85 | 75 |
| Meat | 80 | 78 | 88 | 80 | 70 | 85 | 80 | 85 | 85 |
| Sweet taste | 75 | 88 | 80 | 75 | 60 | 80 | 75 | 80 | 80 |
| Sap rate | 72 | 80 | 80 | 75 | 80 | 85 | 80 | 80 | 80 |
| Fragrance | 70 | 80 | 75 | 70 | 60 | 80 | 70 | 65 | 80 |
| Weighted scoring | 76.65 | 81.4 | 81.7 | 77.5 | 70 | 81.75 | 76.25 | 81.5 | 81 |
The weighted scoring statistics of table 8 liquid nitrogen flash freezer bosom branch lichee
| Evaluation personnel | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| Pulp fruit look | 85 | 95 | 86 | 85 | 75 | 90 | 75 | 85 | 75 |
| Meat | 83 | 95 | 85 | 80 | 70 | 95 | 90 | 80 | 85 |
| Sweet taste | 75 | 87 | 82 | 80 | 80 | 90 | 75 | 85 | 90 |
| Sap rate | 75 | 71 | 88 | 85 | 70 | 80 | 80 | 80 | 85 |
| Fragrance | 78 | 85 | 90 | 90 | 75 | 75 | 75 | 75 | 75 |
| Weighted scoring | 80.5 | 89.2 | 85.7 | 82.75 | 73 | 89 | 81.75 | 81.25 | 82.75 |
(3), after lichee is squeezed the juice, refrigerating ascorbic content in the bosom branch sample of 6 months after liquid nitrogen flash freezer process 5min is 97.51 μ g/mL, and the bosom branch sample of freezing process is 90.26 μ g/mL.
Embodiment 3
Get each 250g of litchi fruits of black leaf kind, arrange whole, peeling, peeling+stoning process, be placed in foam box with cover, add 750g liquid nitrogen, quick-frozen insulation 5min, takes out and is positioned in-18 DEG C of refrigerators, carry out sensory evaluation after 6 ~ 8 months, and measure the content of main nutrient.With the lichee without liquid nitrogen flash freezer for contrast.Main result is as follows:
(1) black leaf kind lichee quick-frozen and freezing after save the situation of 8 months.Fig. 1 (g) is the result of black leaf peeling liquid nitrogen flash freezer 5min.
Liquid nitrogen flash freezer 5min, preserve the sample after 240 days, pulp is Chinese wax look, and surface is without obvious ice crystal.
(2) local flavor of method of weighting scores to sample is adopted to evaluate, these 5 indexs of paper examines flesh color, meat, sweet taste, sap rate and fragrance; The weighted scoring statistics of freezing black leaf lichee, in table 9; The weighted scoring statistics of the black leaf lichee of liquid nitrogen flash freezer, in table 10.The evaluation result display of 9 appraise persons: the black leaf lichee of liquid nitrogen flash freezer process obviously will be better than the lichee of freezing process.(the lichee quick-frozen of black leaf kind or freezing then save the situation of 8 months)
The weighted scoring statistics of the freezing black leaf lichee of table 9
| Evaluation personnel | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| Pulp fruit look | 80 | 70 | 88 | 75 | 75 | 75 | 80 | 80 | 75 |
| Meat | 80 | 73 | 83 | 80 | 70 | 87 | 70 | 80 | 80 |
| Sweet taste | 85 | 83 | 87 | 70 | 60 | 85 | 75 | 75 | 80 |
| Sap rate | 85 | 79 | 85 | 80 | 70 | 75 | 85 | 70 | 70 |
| Fragrance | 85 | 68 | 88 | 70 | 60 | 70 | 72 | 70 | 75 |
| Weighted scoring | 82 | 74.3 | 85.4 | 76.5 | 68.5 | 80.8 | 75.2 | 76.75 | 77 |
The weighted scoring statistics of the black leaf lichee of table 10 liquid nitrogen flash freezer
| Evaluation personnel | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| Pulp fruit look | 85 | 75 | 92 | 80 | 75 | 70 | 67 | 90 | 78 |
| Meat | 90 | 93 | 85 | 85 | 80 | 85 | 75 | 90 | 80 |
| Sweet taste | 80 | 90 | 88 | 75 | 70 | 75 | 75 | 70 | 83 |
| Sap rate | 80 | 83 | 85 | 85 | 70 | 85 | 80 | 75 | 85 |
| Fragrance | 80 | 75 | 89 | 75 | 60 | 90 | 75 | 70 | 85 |
| Weighted scoring | 85 | 85.65 | 87.25 | 81.5 | 74 | 81 | 74.15 | 82.75 | 81.3 |
(3), after lichee is squeezed the juice, refrigerating ascorbic content in the black leaf sample of 6 months after liquid nitrogen flash freezer process 5min is 98.02 μ g/mL, and the black leaf sample of freezing process is 90.11 μ g/mL.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. liquid nitrogen flash freezer is in conjunction with a method for refrigerated storage Preservation of Litchi chinensis Fruits, after it is characterized in that comprising the steps: that fresh lichee is placed in liquid nitrogen quick-frozen, more under freezing conditions carries out freezing.
2. liquid nitrogen flash freezer according to claim 1 is in conjunction with the method for refrigerated storage Preservation of Litchi chinensis Fruits, it is characterized in that: the consumption of described liquid nitrogen is 2 ~ 10 times of fresh lichee weight.
3. liquid nitrogen flash freezer according to claim 1 is in conjunction with the method for refrigerated storage Preservation of Litchi chinensis Fruits, it is characterized in that: the time of described quick-frozen is 2 ~ 20min.
4. liquid nitrogen flash freezer according to claim 1 is in conjunction with the method for refrigerated storage Preservation of Litchi chinensis Fruits, it is characterized in that: the temperature of described freezing is-4 DEG C ~-30 DEG C.
5. liquid nitrogen flash freezer according to claim 1 is in conjunction with the method for refrigerated storage Preservation of Litchi chinensis Fruits, it is characterized in that: the time of described freezing is 1 ~ 240 day.
6. liquid nitrogen flash freezer according to claim 1 is in conjunction with the method for refrigerated storage Preservation of Litchi chinensis Fruits, it is characterized in that: described fresh lichee comprises the fruit of all Litchi Varieties.
7. the liquid nitrogen flash freezer according to claim 1 or 6, in conjunction with the method for refrigerated storage Preservation of Litchi chinensis Fruits, is characterized in that: described fresh lichee is whole lichee, peeling lichee or peeling stoning lichee.
8. liquid nitrogen flash freezer according to claim 7 is in conjunction with the method for refrigerated storage Preservation of Litchi chinensis Fruits, it is characterized in that: described peeling lichee or peeling stoning lichee adopt artificial or mechanical means realization.
9. liquid nitrogen flash freezer according to claim 1 is in conjunction with the method for refrigerated storage Preservation of Litchi chinensis Fruits, it is characterized in that: described freezing conditions adopts to freeze storehouse or refrigerator realization.
10. liquid nitrogen flash freezer according to claim 1 is in conjunction with the method for refrigerated storage Preservation of Litchi chinensis Fruits, it is characterized in that: in described liquid nitrogen, quick-frozen adopts technique in batches or continuously.
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| CN111713618A (en) * | 2020-06-29 | 2020-09-29 | 北部湾大学 | Preparation method of litchi juice for litchi black tea |
| CN116250558A (en) * | 2023-03-13 | 2023-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | Method for quick-freezing prefabricated vegetables or fresh fruits and vegetables by ultrahigh pressure and liquid nitrogen |
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