CN104957243A - Litchi storage and preservation method - Google Patents
Litchi storage and preservation method Download PDFInfo
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- CN104957243A CN104957243A CN201510317551.5A CN201510317551A CN104957243A CN 104957243 A CN104957243 A CN 104957243A CN 201510317551 A CN201510317551 A CN 201510317551A CN 104957243 A CN104957243 A CN 104957243A
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- lichee
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Abstract
The present invention relates to the field of fruit storage and preservation and particularly to a litchi storage and preservation method which comprises the steps of: (1) producing a soaking liquid; (2) soaking, (3) pre-cooling: air-drying the pre-soaked litchis until the litchis do not drip water, and then placing the air-dried litchis into a refrigerator to conduct pre-cooling at a pre-cooling temperature of 8-10 DEG C and a pre-cooling time of 10-12 hours; (4) conducting a secondary soaking: conducing a secondary soaking of the pre-cooled litchis at a soaking time of 10-15 minutes and a soaking liquid temperature of 8-15 DEG C; (5) packaging; and (6) storing: putting the packaged litchis into the refrigerator to conduct storage at a refrigerator storage temperature of -4 to 6 DEG C and a relative humidity of 85%-95%, an oxygen-containing amount in the air of the refrigerator of 2%-9%, and a carbon dioxide content of 4%-9%. The litchi storage and preservation method has a longer storage and preservation time, an obvious effect of storage and preservation, and a preservation effect of more than 90%.
Description
Technical field
The present invention relates to the fresh-keeping field of fruit storage, especially relate to a kind of method for storing and refreshing of lichee.
Background technology
After veterinary antibiotics etc. agriculture product are plucked, often can not to go on the market immediately sale, and can not be sold complete at short notice, therefore, if do not carry out Preservation Treatment, brown stain, rotten and rotten change occur soon, and have impact on quality and the economic benefit of agricultural product, the fresh-retaining preserving of agricultural product seems particularly important.At present, the technology for various agricultural products fresh-keeping is quite a few, and the processing method generally adopted is the methods such as refrigerated depot section is fresh-keeping, air-conditioned cold store is fresh-keeping, sulfur dioxide fumigation is fresh-keeping, and wherein, refrigerated depot section is fresh-keeping very easily causes veterinary antibiotics dehydration; The technology of controlled atmosphere cold storage, equipment are complicated, cost is high, be difficult to promote; Sulfur dioxide fumigation, the bad control of concentration of sulfur dioxide, and it is residual easily to produce sulphur, cause the structural deterioration of agricultural product, also destroy the environment of surrounding, and in long-distance transportation, be also difficult to utilize these methods to carry out fresh-keeping, therefore simultaneously, lack in the market simple, effectively, nonhazardous, fresh-keeping effect preservation technique of a specified duration, become one of reason affecting agricultural product high-efficient development.
Summary of the invention
For above-mentioned Problems existing, provide a kind of method for storing and refreshing of lichee, to achieve these goals, the technical solution used in the present invention is as follows:
A method for storing and refreshing for lichee, is characterized in that: be made up of following steps:
(1) soak is made: make the soak soaking lichee for subsequent use to do;
(2) soak: choose that matter is good, without worm, without rotten, medium well lichee, put into the soak made, carry out dipping pretreatment at normal temperatures, soak time is 25 ~ 30 minutes;
(3) precooling treatment: dried by the lichee of dipping pretreatment, does not drip for good, then lichee is put into freezer precooling, and precooling temperature is 8 ~ 10 DEG C, and pre-coo time is 10 ~ 12 hours;
(4) secondary soaks: the lichee after precooling treatment is carried out secondary immersion, and soak time is 10 ~ 15 minutes, and the temperature of soak is 8 ~ 15 DEG C;
(5) encapsulate: the lichee that secondary soaks is dried, surface is not dripped for good, and then lichee and antistaling agent one being reinstated thickness is 0.08 ~ 0.20mm, and color is the encapsulation of polyethylene freshness protection package, and inner air is found time, the weight of each freshness protection package encapsulation lichee is 2.5 ~ 4kg;
(6) preserve: by the lichee after encapsulation, put into freezer and preserve.
Concrete, the soak that described step (1) makes, is made up of the raw material of following weight portion: lychee leaf or 50 ~ 80 parts, Litchi Pericarp Extract juice, sucrose 8 ~ 20 parts, citric acid 12 ~ 25 parts, 2 ~ 10 parts, garlic, 150 ~ 180 parts, water.
The little release that concrete, the antistaling agent that step of the present invention (5) makes is starch, potassium chlorate powder and chlorine dioxide powder are made into is wrapped.
Further, the content of the starch of above-mentioned antistaling agent, potassium chlorate powder and chlorine dioxide powder is respectively 30%, 20%, 50%.
Concrete, the freezer reserve temperature of described step (6) is-4 ~ 6 DEG C, and relative humidity is 85% ~ 95%, and in freezer, the oxygen content of air is 2% ~ 9%, and carbon dioxide content is 4% ~ 9%.
Further, described reserve temperature is-1 ~ 3.6 DEG C, and relative humidity is 85% ~ 90%, and in freezer, the oxygen content of air is 5% ~ 7%, and carbon dioxide oxygen amount is 7% ~ 9%.
Further, the pressure of described freezer storage is-0.09MPa ~ 0.08MPa.
In sum, the present invention has following significant advantage:
(1) this preservation and freshness side, with low cost, simple to operate, be easy to promote, strict temperature, humidity, pressure and the oxygen content controlling to preserve, effectively extends the fresh-keeping time, there is fabulous fresh-keeping effect, the bright preservation method being also applicable to other fruit and vegetables of this law.
(2) safe and efficient, soak lichee with homemade soak, then make precooling treatment, lichee is lost activity in acid condition, from effectively preventing rotting of litchi fruits, maintaining the original color and luster of lichee simultaneously, effectively preventing lichee generation brown stain.
(3) the present invention also uses antistaling agent, serves sterilization sterilizing, eliminates the unusual smell and suppresses the metabolic effect of lichee, maintain the color and luster of lichee, fragrance and sense taste, avoid lichee simultaneously and be damaged by frost and water is overflowed, and reduces rotting of lichee.
(4), in the present invention, be 0.08 ~ 0.20mm polyethylene freshness protection package encapsulation lichee with thickness, litchi fruits moisture effectively can be kept to be controlled preferably, effectively can also prevent the irradiation of light and the impact of radiation.
Detailed description of the invention
Below by embodiment, the invention will be further described.
Embodiment 1
A method for storing and refreshing for lichee, is made up of following steps:
(1) soak is made: make the soak soaking lichee for subsequent use to do;
(2) soak: choose that matter is good, without worm, without rotten, medium well lichee, put into the soak made, carry out dipping pretreatment at normal temperatures, soak time is 30 minutes;
(3) precooling treatment: dried by the lichee of dipping pretreatment, does not drip for good, then lichee is put into freezer precooling, and precooling temperature is 8 ~ 10 DEG C, and pre-coo time is 12 hours;
(4) secondary soaks: the lichee after precooling treatment is carried out secondary immersion, and soak time is 10 ~ 15 minutes, and the temperature of soak is 12 ~ 15 DEG C;
(5) encapsulate: the lichee that secondary soaks is dried, surface is not dripped for good, then lichee and antistaling agent one are reinstated the polyethylene freshness protection package encapsulation that thickness is 0.08 ~ 0.11mm, and found time by inner air, the weight of each freshness protection package encapsulation lichee is 2.5 ~ 4kg;
(6) preserve: by the lichee after encapsulation, put into freezer and preserve.
In embodiments of the present invention, the soak that described step (1) makes, is made up of the raw material of following weight portion: lychee leaf or 50 parts, Litchi Pericarp Extract juice, sucrose 8 parts, citric acid 12 parts, 2 parts, garlic, 150 parts, water.Lychee leaf that is fresh, that clean or lychee exocarp are extracted, obtain juice, then add sucrose and water dilution, then add garlic powder and the citric acid mixing and stirring of pulverizing, under the normal temperature condition of 20 ~ 25 DEG C, lichee is put into made soak and soak 30 minutes.
In embodiments of the present invention, the little release bag that the antistaling agent that step of the present invention (5) makes is starch, potassium chlorate powder and chlorine dioxide powder are made into, wherein the content of the starch of antistaling agent, potassium chlorate powder and chlorine dioxide powder is respectively 30%, 20%, 50%.
In embodiments of the present invention, the reserve temperature of described step (6) is-4 ~-1 DEG C, and relative humidity is 90% ~ 95%, and in freezer, the oxygen content of air is 7% ~ 9%, carbon dioxide content is 2% ~ 4%, and the pressure of freezer storage is-0.09MPa ~-0.01MPa.
Embodiment 2
A method for storing and refreshing for lichee, is made up of following steps:
(1) soak is made: make the soak soaking lichee for subsequent use to do;
(2) soak: choose that matter is good, without worm, without rotten, medium well lichee, put into the soak made, carry out dipping pretreatment at normal temperatures, soak time is 25 minutes;
(3) precooling treatment: dried by the lichee of dipping pretreatment, does not drip for good, then lichee is put into freezer precooling, and precooling temperature is 8 ~ 10 DEG C, and pre-coo time is 10 hours;
(4) secondary soaks: the lichee after precooling treatment is carried out secondary immersion, and soak time is 10 ~ 15 minutes, and the temperature of soak is 8 ~ 11 DEG C;
(5) encapsulate: the lichee that secondary soaks is dried, surface is not dripped for good, then lichee and antistaling agent one are reinstated the polyethylene freshness protection package encapsulation that thickness is 0.15 ~ 0.20mm, and found time by inner air, the weight of each freshness protection package encapsulation lichee is 2.5 ~ 4kg;
(6) preserve: by the lichee after encapsulation, put into freezer and preserve.
In embodiments of the present invention, the soak that described step (1) makes, is made up of the raw material of following weight portion: lychee leaf or 80 parts, Litchi Pericarp Extract juice, sucrose 20 parts, citric acid 25 parts, 10 parts, garlic, 180 parts, water.Lychee leaf that is fresh, that clean or lychee exocarp are extracted, obtain juice, then add sucrose and water dilution, then add garlic powder and the citric acid mixing and stirring of pulverizing, under the normal temperature condition of 20 ~ 25 DEG C, lichee is put into made soak and soak 25 minutes.
In embodiments of the present invention, the little release bag that the antistaling agent that step of the present invention (5) makes is starch, potassium chlorate powder and chlorine dioxide powder are made into, wherein the content of the starch of antistaling agent, potassium chlorate powder and chlorine dioxide powder is respectively 30%, 20%, 50%.
In embodiments of the present invention, the reserve temperature of described step (6) is 4 ~ 6 DEG C, and relative humidity is 85% ~ 90%, and in freezer, the oxygen content of air is 2% ~ 4%, carbon dioxide content is 4% ~ 6%, and the pressure of freezer storage is 0.05MPa ~ 0.08MPa.
Embodiment 3
A method for storing and refreshing for lichee, is made up of following steps:
(1) soak is made: make the soak soaking lichee for subsequent use to do;
(2) soak: choose that matter is good, without worm, without rotten, medium well lichee, put into the soak made, carry out dipping pretreatment at normal temperatures, soak time is 27 minutes;
(3) precooling treatment: dried by the lichee of dipping pretreatment, does not drip for good, then lichee is put into freezer precooling, and precooling temperature is 8 ~ 10 DEG C, and pre-coo time is 10 hours;
(4) secondary soaks: the lichee after precooling treatment is carried out secondary immersion, and soak time is 10 ~ 15 minutes, and the temperature of soak is 8 ~ 11 DEG C;
(5) encapsulate: the lichee that secondary soaks is dried, surface is not dripped for good, then lichee and antistaling agent one are reinstated the polyethylene freshness protection package encapsulation that thickness is 0.12 ~ 0.15mm, and found time by inner air, the weight of each freshness protection package encapsulation lichee is 2.5 ~ 4kg;
(6) preserve: by the lichee after encapsulation, put into freezer and preserve.
In embodiments of the present invention, the soak that described step (1) makes, is made up of the raw material of following weight portion: lychee leaf or 70 parts, Litchi Pericarp Extract juice, sucrose 16 parts, citric acid 18 parts, 7 parts, garlic, 170 parts, water.Lychee leaf that is fresh, that clean or lychee exocarp are extracted, obtain juice, then add sucrose and water dilution, then add garlic powder and the citric acid mixing and stirring of pulverizing, under the normal temperature condition of 20 ~ 25 DEG C, lichee is put into made soak and soak 27 minutes.
In embodiments of the present invention, the little release bag that the antistaling agent that step of the present invention (5) makes is starch, potassium chlorate powder and chlorine dioxide powder are made into, wherein the content of the starch of antistaling agent, potassium chlorate powder and chlorine dioxide powder is respectively 30%, 20%, 50%.
In the present invention in embodiment, the reserve temperature of described step (6) is-1 ~ 3.6 DEG C, and relative humidity is 85% ~ 90%, and in freezer, the oxygen content of air is 5% ~ 7%, carbon dioxide content is 7% ~ 9%, and the pressure of freezer storage is-0.01MPa ~ 0.045MPa.
Described in total upper, the method for storing and refreshing of lichee of the present invention, can time of preservation and freshness longer, at 120 to 150 days, the successful of preservation and freshness, spoilage is few, fresh-keeping effect more than 90%, the color and luster of its lichee, fragrance, mouthfeel all better this.The present invention can also be applicable to the method for storing and refreshing of other other agricultural product such as fruit, vegetables.
The above is only the preferred embodiment of the present invention, is not limited to aforesaid detailed description of the invention.The present invention expands to any new feature of disclosing in this manual or any combination newly, and the step of the arbitrary new method disclosed or process or any combination newly.
Claims (7)
1. a method for storing and refreshing for lichee, is characterized in that: be made up of following steps:
(1) soak is made: make the soak soaking lichee for subsequent use to do;
(2) soak: choose that matter is good, without worm, without rotten, medium well lichee, put into the soak made, carry out dipping pretreatment at normal temperatures, soak time is 25 ~ 30 minutes;
(3) precooling treatment: dried by the lichee of dipping pretreatment, does not drip for good, then lichee is put into freezer precooling, and precooling temperature is 8 ~ 10 DEG C, and pre-coo time is 10 ~ 12 hours;
(4) secondary soaks: the lichee after precooling treatment is carried out secondary immersion, and soak time is 10 ~ 15 minutes, and the temperature of soak is 8 ~ 15 DEG C;
(5) encapsulate: the lichee that secondary soaks is dried, surface is not dripped for good, then lichee and antistaling agent one are reinstated the polyethylene freshness protection package encapsulation that thickness is 0.08 ~ 0.20mm, and found time by inner air, the weight of each freshness protection package encapsulation lichee is 2.5 ~ 4kg;
(6) preserve: by the lichee after encapsulation, put into freezer and preserve.
2. the method for storing and refreshing of a kind of lichee according to claim 1, it is characterized in that: the soak that described step (1) makes, be made up of the raw material of following weight portion: lychee leaf or 50 ~ 80 parts, Litchi Pericarp Extract juice, sucrose 8 ~ 20 parts, citric acid 12 ~ 25 parts, 2 ~ 10 parts, garlic, 150 ~ 180 parts, water.
3. the method for storing and refreshing of a kind of lichee according to claim 1, is characterized in that: the little release bag that the antistaling agent that described step (5) makes is starch, potassium chlorate powder and chlorine dioxide powder are made into.
4. the method for storing and refreshing of a kind of lichee according to claim 3, is characterized in that: the content of described antistaling agent starch, potassium chlorate powder and chlorine dioxide powder is respectively 30%, 20%, 50%.
5. the method for storing and refreshing of a kind of lichee according to claim 1, it is characterized in that: the freezer reserve temperature of described step (6) is-4 ~ 6 DEG C, relative humidity is 85% ~ 95%, and in freezer, the oxygen content of air is 2% ~ 9%, and carbon dioxide content is 4% ~ 9%.
6. the method for storing and refreshing of a kind of lichee according to claim 5, is characterized in that: described reserve temperature is-1 ~ 3.6 DEG C, and relative humidity is 85% ~ 90%, and in freezer, the oxygen content of air is 5% ~ 7%, and carbon dioxide oxygen amount is 7% ~ 9%.
7. the method for storing and refreshing of a kind of lichee according to claim 1 or 5, is characterized in that: the pressure of described freezer storage is-0.09MPa ~ 0.08MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510317551.5A CN104957243A (en) | 2015-06-11 | 2015-06-11 | Litchi storage and preservation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510317551.5A CN104957243A (en) | 2015-06-11 | 2015-06-11 | Litchi storage and preservation method |
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| CN104957243A true CN104957243A (en) | 2015-10-07 |
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| CN201510317551.5A Pending CN104957243A (en) | 2015-06-11 | 2015-06-11 | Litchi storage and preservation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417579A (en) * | 2016-09-29 | 2017-02-22 | 武汉生物工程学院 | Efficient and environment-friendly strawberry preservation method |
| CN106561808A (en) * | 2016-11-09 | 2017-04-19 | 山东省农业科学院作物研究所 | Low-consumption storage method for waxy corn eaten fresh |
| CN108576197A (en) * | 2018-04-28 | 2018-09-28 | 广西红心食品有限公司 | A kind of lichee fresh-keeping process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102302056A (en) * | 2011-09-20 | 2012-01-04 | 中国科学院华南植物园 | Antibrowning agent for litchi and method for storing and preserving litchi |
| CN103141567A (en) * | 2013-03-27 | 2013-06-12 | 王金玉 | Litchi chinensis preservative based on Chinese medicinal herbs and preparation method thereof |
| CN103636760A (en) * | 2013-11-25 | 2014-03-19 | 茂名市泽丰园农产品有限公司 | Litchi preservation method |
| CN104509584A (en) * | 2014-06-30 | 2015-04-15 | 韦舒婷 | Litchi freshness keeping method |
-
2015
- 2015-06-11 CN CN201510317551.5A patent/CN104957243A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302056A (en) * | 2011-09-20 | 2012-01-04 | 中国科学院华南植物园 | Antibrowning agent for litchi and method for storing and preserving litchi |
| CN103141567A (en) * | 2013-03-27 | 2013-06-12 | 王金玉 | Litchi chinensis preservative based on Chinese medicinal herbs and preparation method thereof |
| CN103636760A (en) * | 2013-11-25 | 2014-03-19 | 茂名市泽丰园农产品有限公司 | Litchi preservation method |
| CN104509584A (en) * | 2014-06-30 | 2015-04-15 | 韦舒婷 | Litchi freshness keeping method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417579A (en) * | 2016-09-29 | 2017-02-22 | 武汉生物工程学院 | Efficient and environment-friendly strawberry preservation method |
| CN106561808A (en) * | 2016-11-09 | 2017-04-19 | 山东省农业科学院作物研究所 | Low-consumption storage method for waxy corn eaten fresh |
| CN108576197A (en) * | 2018-04-28 | 2018-09-28 | 广西红心食品有限公司 | A kind of lichee fresh-keeping process |
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