CN105360277A - Superhigh-pressure fresh keeping method for fresh rosa roxburghii - Google Patents
Superhigh-pressure fresh keeping method for fresh rosa roxburghii Download PDFInfo
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- CN105360277A CN105360277A CN201510872139.XA CN201510872139A CN105360277A CN 105360277 A CN105360277 A CN 105360277A CN 201510872139 A CN201510872139 A CN 201510872139A CN 105360277 A CN105360277 A CN 105360277A
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- rosa roxburghii
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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Abstract
The invention discloses a superhigh-pressure fresh keeping method for fresh rosa roxburghii. The superhigh-pressure fresh keeping method comprises the following steps of cleaning the rosa roxburghii: cleaning the rosa roxburghii with ultrasound high-pressure water cleaning equipment for 15-25 minutes; removing stabs of the rosa roxburghii: removing the external stabs of the rosa roxburghii fruits with a rotary mill; weighing the rosa roxburghii and loading the rosa roxburghii in bags: based on the unit of 3-8 kilograms of the rosa roxburghii in each bag, loading the rosa roxburghii in HDPE bags; injecting water for vacuum sealing: injecting reverse osmosis water to the HDPE bags loaded with the rosa roxburghii, and performing vacuum sealing to form rosa roxburghii water bags; using a superhigh-pressure processing technique, putting the rosa roxburghii water bags in a processing container of a high-pressure processing machine, and applying stationary liquid pressure of 100-800MPa, wherein the processing time is 5-10 minutes; and taking out the processed rosa roxburghii water bags, and preserving the rosa roxburghii water bags under normal atmospheric temperature. According to the superhigh-pressure fresh keeping method disclosed by the invention, the original flavor and the nutrient value can be maintained, the refrigeration and circulation shelf life can be prolonged, and the superhigh-pressure fresh keeping method has the same food safety grade as a conventional thermization method, and maintains the characteristics of flavor and the like.
Description
Technical field
The present invention relates to a kind of Rosa roxburghii fresh fruit superhigh pressure fresh-keeping process, belong to fresh fruit assurance technology field.
Background technology
Rosa roxburghii has history for a long time in Guizhou as medicine-food two-purpose kind, and at present at Guizhou Province and the large-area artificial growth of Henan Province's Kaifeng municipalization, especially the Bijie in Guizhou, Liu Panshui, Tongren are the areas that Rosa roxburghii resource is enriched the most.
Rosa roxburghii ferment contains abundant vitamin C (Vc), superoxide dismutase (SOD), Rosa roxburghii flavones, Polysaccharides from Rosa roxburghii and multiple human body must amino acid.With regard to its nutritional labeling, Rosa roxburghii be a kind ofly to be of high nutritive value, medical value is high, purposes is wide wild fruit, its pulp taste is sour-sweet, fruity is strong.Meanwhile, Rosa roxburghii be in the middle of existing fruit vitamin C and citrin content the highest, wherein ascorbic content even exceeds orange, pears, apple 50 times, exceeds red tangerine 10 times, and extremely the Kiwi berry Vc content of good reputation also only has 11% of Rosa roxburghii.In addition, the citrin content of Rosa roxburghii, also far away higher than other fruits and vegetables, does not exceed other fruit and vegetables 10 ~ 150 times not etc.Therefore, Rosa roxburghii is called " Vc king " " dimension P king " of fruit circle by many experts and scholars.
Therefore from having above-mentioned excellent characteristic, therefore for avoiding the insurance process after Rosa roxburghii fresh fruit results by most important, Preservation Treatment many employings fresh fruit refrigeration or refrigeration of squeezing the juice after the results of existing Rosa roxburghii fresh fruit, because temperature control electricity consumption when building refrigerating equipment and follow-up freezing and refrigeration needed for it expends, also by the use cost of padded Rosa roxburghii fresh fruit, and cold accumulate expense lengthens with storage period and increases, and is unfavorable for Follow-up Forestry Industry and the convenience of Rosa roxburghii.Simultaneously existing assurance measures still has the easy Fermented after fruit harvest, and have rotten fruit problem between freshness date, mass change is large or unstable and then lose its due commercial value with each towards the usability of processing.
Summary of the invention
The technical problem to be solved in the present invention is: provide a kind of Rosa roxburghii fresh fruit superhigh pressure fresh-keeping process that can keep the original local flavor of Rosa roxburghii and nutritive value, can overcome the deficiencies in the prior art.
technical scheme of the present invention is:rosa roxburghii fresh fruit superhigh pressure fresh-keeping process comprises the following steps:
A. the cleaning of Rosa roxburghii, with ultrasonic high-pressure water flow washing equipment to Rosa roxburghii cleaning 15-25 minute;
B. the de-thorn of Rosa roxburghii, removes fruit of Grossularia burejensis Berger with swinging grinding machine and stings outward;
C. Rosa roxburghii is weighed pack, in units of every bag of 3-8 kilogram, is loaded on by Rosa roxburghii in HDPE bag;
D. water filling vacuum seal, injects reverse osmosis water by the HDPE bag that Rosa roxburghii is housed, and forms Rosa roxburghii water bag with vacuum seal;
E. super-pressure process technology, by Rosa roxburghii water bag, drops into the container handling of high voltage units machine, imposes the static liquid pressure of 100-800MPa, processing time 5-10 minute;
F. take out normal temperature to preserve.
Described superhigh pressure technique refers to packaging for foodstuff in soft airtight container, using liquid as the medium of transmission of pressure, under making it be present in more than 100MPa ultra-high voltage environment, carry out the physical treatment of food, cause destruction or the formation of non-covalent bond in food ingredients during the course, and make the ferment inactivation in food, starch gelatinization, protein gel character change and reduce micro organism quantity, and then reach food processing, preservation and sterilizing.
The liquid medium of described transmission of pressure is water.
Described non-covalent bond is hydrogen bond, ionic bond and hydrophobic bond.
prior art comparesthe present invention adopts de-thorn to link with High pressure processing process, HPP is one of food non-thermal technology technology of novelty, the special processing mode of this patent is via after soft packaging material sealing by Rosa roxburghii, microorganism in food and ferment inactivation is made at normal temperatures with the hyperpressure of 100-600MPa, food after HIGH PRESSURE TREATMENT can keep original local flavor and nutritive value, extends the shelf life of refrigeration circulation, has the foodsafety of same grade and keep the characteristics such as local flavor with traditional thermal sterilization method.
The present invention has the following advantages:
1. use high voltage units sterilization technology, the quality that reducing affects Rosa roxburghii comprises ferment inactivation, reduces content of microorganisms etc., and then extends product freshness date.
2. the temperature control electricity consumption reduced when building refrigerating equipment and follow-up freezing and refrigeration expends low management cost.
3. use high voltage units sterilization technology very little for Rosa roxburghii small molecule active health substance vitamin C, superoxide dismutase effect, therefore the composition such as flavor substance, pigment, vitamin stores intact.
4. use high voltage units sterilization technology, short 5 minutes of process time processed, and energy consumption is low, and its energy consumption is only 1/10th of heating.
5. using high voltage units sterilization technology, some process (as: hot-working) can be reduced, cause food rotten, as liked some heat sensitivity food (as: fruit juice), by this mode process, the loss of nutriment can be reduced.
6. use high voltage units sterilization technology, pathogenic microbes in Rosa roxburghii processed food can be reduced, reduce the use of the food additives such as anticorrisive agent, to meet food hygiene management regulation relevant regulations.
7. use the mechanism of action of high pressure sterilization to comprise destroy microorganisms cell membrane, make the sex change of growth of microorganism desired protein, destroy DNA and transcribe and Phospholipids solidification etc. on cell membrane, make the microbial cell grown in the former fruit of Rosa roxburghii produce great change and reach the effect of sterilization.
8. use high pressure sterilization process temperatures lower than 50 DEG C, protein denaturation and nutrition leak that Yin Gaowen causes can be reduced, retain color and luster, vitamin and flavor substance and make food materials have the complete complete reservation of color nutritional labeling concurrently.
9. physics normal temperature antibacterial, extend storage life, in the past for meeting food preservation security regulations, additive process specification can enclose interior anticorrisive agent or bacteriostatic agent in processing procedure, and HPP processing procedure reaches minimizing micro organism quantity for physically, need not add anticorrisive agent and can reach the object extending and preserve.
Detailed description of the invention
Embodiment 1: a kind of Rosa roxburghii fresh fruit superhigh pressure fresh-keeping process draws together following steps:
A. the cleaning of Rosa roxburghii, with ultrasonic high-pressure water flow washing equipment to Rosa roxburghii cleaning 15-25 minute;
B. the de-thorn of Rosa roxburghii, removes fruit of Grossularia burejensis Berger with swinging grinding machine and stings outward;
C. Rosa roxburghii is weighed pack, in units of every bag of 3-8 kilogram, is loaded on by Rosa roxburghii in HDPE bag;
D. water filling vacuum seal, injects reverse osmosis water by the HDPE bag that Rosa roxburghii is housed, and forms Rosa roxburghii water bag with vacuum seal;
E. super-pressure process technology, by Rosa roxburghii water bag, drops into the container handling of high voltage units machine, imposes the static liquid pressure of 100-800MPa, processing time 5-10 minute;
F. take out normal temperature to preserve.
Described superhigh pressure technique refers to packaging for foodstuff in soft airtight container, using liquid as the medium of transmission of pressure, under making it be present in more than 100MPa ultra-high voltage environment, carry out the physical treatment of food, cause destruction or the formation of non-covalent bond in food ingredients during the course, and make the ferment inactivation in food, starch gelatinization, protein gel character change and reduce micro organism quantity, and then reach food processing, preservation and sterilizing.The liquid medium of described transmission of pressure is water.Described non-covalent bond is hydrogen bond, ionic bond and hydrophobic bond.
Claims (4)
1. a Rosa roxburghii fresh fruit superhigh pressure fresh-keeping process, is characterized in that: the method comprises the following steps:
A. the cleaning of Rosa roxburghii, with ultrasonic high-pressure water flow washing equipment to Rosa roxburghii cleaning 15-25 minute;
B. the de-thorn of Rosa roxburghii, removes fruit of Grossularia burejensis Berger with swinging grinding machine and stings outward;
C. Rosa roxburghii is weighed pack, in units of every bag of 3-8 kilogram, is loaded on by Rosa roxburghii in HDPE bag;
D. water filling vacuum seal, injects reverse osmosis water by the HDPE bag that Rosa roxburghii is housed, and forms Rosa roxburghii water bag with vacuum seal;
E. super-pressure process technology, by Rosa roxburghii water bag, drops into the container handling of high voltage units machine, imposes the static liquid pressure of 100-800MPa, processing time 5-10 minute;
F. take out normal temperature to preserve.
2. Rosa roxburghii fresh fruit superhigh pressure fresh-keeping process according to claim 1, it is characterized in that: described superhigh pressure technique refers to packaging for foodstuff in soft airtight container, using liquid as the medium of transmission of pressure, under making it be present in more than 100MPa ultra-high voltage environment, carry out the physical treatment of food, cause destruction or the formation of non-covalent bond in food ingredients during the course, and make the ferment inactivation in food, starch gelatinization, protein gel character change and reduce micro organism quantity, and then reach food processing, preservation and sterilizing.
3. Rosa roxburghii fresh fruit superhigh pressure fresh-keeping process according to claim 2, is characterized in that: the liquid medium of described transmission of pressure is water.
4. Rosa roxburghii fresh fruit superhigh pressure fresh-keeping process according to claim 2, is characterized in that: described non-covalent bond is hydrogen bond, ionic bond and hydrophobic bond.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510872139.XA CN105360277A (en) | 2015-12-03 | 2015-12-03 | Superhigh-pressure fresh keeping method for fresh rosa roxburghii |
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| CN201510872139.XA CN105360277A (en) | 2015-12-03 | 2015-12-03 | Superhigh-pressure fresh keeping method for fresh rosa roxburghii |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941601A (en) * | 2016-04-28 | 2016-09-21 | 中国农业大学 | Method for producing fresh-cut fruits and vegetables by using gas combined with ultra-high pressure technology |
| CN107549428A (en) * | 2017-10-25 | 2018-01-09 | 贵州华南理工生物工程有限公司 | A kind of preparation method of Rosa roxburghii preserved fruit |
| CN107668304A (en) * | 2017-10-25 | 2018-02-09 | 贵州华南理工生物工程有限公司 | A kind of preparation method of Rosa roxburghii candied haws on a stick |
| CN108294100A (en) * | 2016-08-30 | 2018-07-20 | 数字本草中医药检测有限公司 | A kind of sea-buckthorn superhigh pressure fresh-keeping technology |
| CN109197996A (en) * | 2018-08-14 | 2019-01-15 | 廖德举 | A kind of sterilization fresh-keeping method |
| CN109497371A (en) * | 2018-11-26 | 2019-03-22 | 山西中医药大学 | A kind of Wild rose hip juice drink and its production method |
| CN110959825A (en) * | 2019-12-24 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
| CN115192643A (en) * | 2022-06-28 | 2022-10-18 | 春归保健科技有限公司 | Application of roxburgh rose pure juice biological preparation in preparation of anti-cancer drugs |
| CN115349613A (en) * | 2022-08-31 | 2022-11-18 | 春归保健科技有限公司 | Preparation method of rosa roxburghii biological freeze-dried preparation |
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| CN101438734A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for preparing film coating antistaling agent for Rosa roxburghii and low-temperature fresh-keeping matching method thereof |
| CN102028018A (en) * | 2010-11-16 | 2011-04-27 | 浙江大学 | Waxberry preserving process based on ultra pressure technology |
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| CN101438734A (en) * | 2008-12-29 | 2009-05-27 | 贵州大学 | Method for preparing film coating antistaling agent for Rosa roxburghii and low-temperature fresh-keeping matching method thereof |
| CN102028018A (en) * | 2010-11-16 | 2011-04-27 | 浙江大学 | Waxberry preserving process based on ultra pressure technology |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941601A (en) * | 2016-04-28 | 2016-09-21 | 中国农业大学 | Method for producing fresh-cut fruits and vegetables by using gas combined with ultra-high pressure technology |
| CN108294100A (en) * | 2016-08-30 | 2018-07-20 | 数字本草中医药检测有限公司 | A kind of sea-buckthorn superhigh pressure fresh-keeping technology |
| CN107549428A (en) * | 2017-10-25 | 2018-01-09 | 贵州华南理工生物工程有限公司 | A kind of preparation method of Rosa roxburghii preserved fruit |
| CN107668304A (en) * | 2017-10-25 | 2018-02-09 | 贵州华南理工生物工程有限公司 | A kind of preparation method of Rosa roxburghii candied haws on a stick |
| CN109197996A (en) * | 2018-08-14 | 2019-01-15 | 廖德举 | A kind of sterilization fresh-keeping method |
| CN109497371A (en) * | 2018-11-26 | 2019-03-22 | 山西中医药大学 | A kind of Wild rose hip juice drink and its production method |
| CN110959825A (en) * | 2019-12-24 | 2020-04-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Fruit product and preparation method thereof |
| CN115192643A (en) * | 2022-06-28 | 2022-10-18 | 春归保健科技有限公司 | Application of roxburgh rose pure juice biological preparation in preparation of anti-cancer drugs |
| CN115192643B (en) * | 2022-06-28 | 2023-08-18 | 春归保健科技有限公司 | Application of roxburgh rose pure juice biological agent in preparation of anticancer drugs |
| CN115349613A (en) * | 2022-08-31 | 2022-11-18 | 春归保健科技有限公司 | Preparation method of rosa roxburghii biological freeze-dried preparation |
| CN115349613B (en) * | 2022-08-31 | 2023-08-18 | 春归保健科技有限公司 | Preparation method of roxburgh rose biological freeze-dried preparation |
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Application publication date: 20160302 |