CN105594841A - Method for preserving fresh mulberries - Google Patents
Method for preserving fresh mulberries Download PDFInfo
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- CN105594841A CN105594841A CN201610117479.6A CN201610117479A CN105594841A CN 105594841 A CN105594841 A CN 105594841A CN 201610117479 A CN201610117479 A CN 201610117479A CN 105594841 A CN105594841 A CN 105594841A
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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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
- A23B7/005—Preserving by heating
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for preserving fresh mulberries. The method includes the steps that fresh mulberries are subjected to cold shocking and thermal shocking and then are sealed, refrigerated and transported at the temperature of 1-5 DEG C. According to the method for preserving the fresh mulberries, the fresh mulberries are subjected to cold shocking and thermal shocking and then are sealed, refrigerated and transported at the temperature of 1-5 DEG C; due to the former treatment, the mulberries can not be subjected to cold damage, but the aging process is remarkably inhibited; due to the latter treatment, the metabolic process of the mulberries is slowed down, and the aim that the preserving time of the fresh mulberries is prolonged is achieved.
Description
Technical field
The invention belongs to preservation, as stored meat, fish, egg, fruit, vegetables, edible seed with can; The change of fruit or vegetablesAccelerate the ripening; Preserve, accelerate the ripening or the technical field of canned products, specifically relate to a kind of preservation method of mulberry fruit fresh fruit.
Background technology
Mulberry fruit FructusMori, sorosis, mulberry jujube and " sage among the people is really " etc. of being often called among the people. Important Arts for the People's Welfare and " elegant "Being called mulberries (mulberrysorosis), is the fruit of the perennial woody plant mulberry tree Morusalba of Rosales Moraceae MorusFringe (mulberryfruit), look green grass or young crops when tender, taste acid, succulence when ripe, taste be sweet and refreshing, be collective fruits shape. Shape circle is (or ellipseCircle) cylindricality, column length differs greatly with kind difference, and general kind is 1.0～3.0cm, and some mulberry tree breed column length is greater than3.0cm, minority reaches 12～16cm; Ripe mulberry fruit color has purple, black, red and beautiful white etc.
Mulberry fruit has abundant nutrition and health care and medicinal function, before more than 2,000 years, has been that Chinese emperors is hiredTonic. Health ministry was just classified mulberry fruit as one of the agricultural product of " being food and medicine " in 1993. Mulberry fruit not only containsHave the amino acid of 16 kinds of needed by human body, and amino acid composition kind meets the World Food Programme and health organization (FAO/WHO)The reference protein mode value providing. Mulberry fruit also has the multivitamin such as B1, B2 and organic acid, contains iron, zinc, calcium, phosphorus etc. simultaneouslyMineral matter element and carrotene, cellulose, pectin, etc. nutritional labeling. Mulberry tree mulberry taste is sweet, sour, cold in nature, and energy nourishing yin and nourishing blood is rawTianjin, ease constipation. What the traditional Chinese medical science was used for the treatment of that kidney deficiency and liver and deficiency of blood essence lose have a dizzy spell, soreness of waist tinnitus, poliosis, insomnia and dreamful sleep,Tianjin wound is thirsty, quench one's thirst, the dry constipation of intestines.
From mulberry fruit, separate and detect 150 multiple compounds at present, wherein main active material is anthocyanin classCompound, resveratrol, reed rutin, polysaccharide etc. These materials jointly give the enhancing immune organ of mulberry fruit weight, strengthen non-spyDifferent immunologic function and humoral immune function, and cell mutation is had the effect of prevention effect, anti-hepatitis B virus and resistedThe effect of AIDS is that one has one of medicine and health care food fruit widely.
Present stage market analysis: mulberry fruit belongs to berries, moisture content is more than 80%, and pericarp is thin, Storage and rodabilityAll very poor. Under normal temperature, place 12～18h and just see mildew phenomena, 1～2d variable color, spoiled, rot to lose edibility. At antistaling freshTechnical elements, similar with other berry such as strawberry, to keep outward appearance and quality as index, mainly breathe, suppress around suppressingCarry out two aspects of growth of microorganism. Suppress to breathe and mainly realize by temperature, environmental gas and antistaling agent. As adopt parcelDress mode can effectively prevent that between mulberry fruit, extruding is damaged, 5～6 DEG C of fresh-keeping 1～2d of refrigeration energy after adopting; In the refrigeration of typical refrigeratorChamber, just there is water soaking mode and having one's hair waved shape depression spot in about 12h, its epidermis generation brown stain or have the phenomenons such as tapinoma-odour. In temperature-5DEG C can suppress completely to breathe to-18 DEG C, preserve the long period, but at low temperatures, mulberry fruit may be freezed to death, and is recovering normal temperatureUnder environment, profile can not be restored.
Disinfectant also has application in mulberry fruit is fresh-keeping. As sodium propionate, potassium sorbate, Sodium Benzoate, potassium permanganate etc., thisA little methods, except environmental protection aspect deficiency, say on general stricti jurise, and fresh-keeping only have 2～3d.
With respect to adopting antistaling agent processing, air-conditioned cold store keeping-freshness storage has can not produce any pollution, meets green completelyFood standard advantage, its method is that in microenvironment, employing reduces O2 concentration, increases CO2 concentration, reaches inhibition mulberry fruit in vitroRear respiration object, its technology mainly by select suitable film to intercept in outside air to enter, put into oxygen absorbent (asIron powder) and suppress ethene in mulberry fruit aging course and produce material, but at stricti jurise, fresh-keeping also only have 3～4d.
In recent years, the output of mulberry fruit presents the gesture of swift and violent rising, and consumer is increasing to the market demand of fresh sorosis, butOwing to failing to solve preferably mulberry fruit preservation and freshness problem, the sale of mulberry fruit is only confined to this locality and surrounding area thereof, andTime To Market is quite concentrated, causes a large amount of mulberry fruits to rot, and causes the serious wasting of resources, economic loss and environment dirtDye.
Summary of the invention
In view of this, the object of the present invention is to provide a kind of preservation method of mulberry fruit fresh fruit, this mulberry fruit fresh fruit fresh-keepingMethod is carried out cold shock and thermal shock, then 1～5 DEG C of sealing refrigeration and transport to fresh mulberry fruit, and the former makes the mulberry fruit can cold injury, butAging course is significantly suppressed, and the latter has slowed down mulberry fruit metabolic process, reaches the object that extends the mulberry fruit antistaling fresh time.
In order to solve above-mentioned technical problem, the preservation method of a kind of mulberry fruit fresh fruit of the present invention, comprises fresh mulberry fruit is enteredRow cold shock and thermal shock, then 1～5 DEG C of sealing refrigeration and transport.
Further, mulberry fruit, after mulberry tree is adopted back, is put into 0 DEG C of clean clear water after 10～20min rinsing immediately, fromSo or cool breeze slough after excessive moisture, then, immediately through after 40～50 DEG C, 10～30min, pack in fresh-keeping sealing container,Under 1～5 DEG C of environment of low temperature, effectively freshness date 7～9d.
The invention has the beneficial effects as follows:
(1) easy to operate, cost is low, by GAP requirement, mulberry fruit pluck after General Requirements to pass through clear water (normal temperature) rinsing,Wash away dust and some clean attachments on mulberry fruit surface, and a small amount of rot original, the present invention is in this flow process,Normal-temperature water is changed into 0 DEG C of water, and through certain hour, mulberry fruit can cold injury, but aging course is significantly suppressed; Kai chamber, beachIn, nature or remove excessive moisture with general electric fan, to recover fresh fruit state, also easily reach aborning, through 40～50 DEG C (thermal shock temperature), general baking oven or drying plant can reach, and mulberry fruit is again through 10～30min (thermal shock process)After, further slowing down mulberry fruit metabolic process, 1～5 DEG C of sealed environment, can utilize family, market refrigerator (refrigerating chamber) with coldThe defeated middle refrigerating box of transport contraband, makes full use of existing equipment, does not need to add new equipment. Whole technology application, easy to operate, costLow.
(2) Environmental Safety, adopts physical method completely, gets involved without any chemical substance, environment is not affected, to foodSecurity is good.
(3) efficient fresh-keeping, has efficient maintenance from mulberry fruit fresh fruit profile, nutrition and functional materials minimizing and flavor tasteEffect, economic security has shortened the distance of mulberry fruit fresh fruit from field to mouth.
Detailed description of the invention
The preservation method of a kind of mulberry fruit fresh fruit of the present invention, comprise to fresh mulberry fruit carry out cold shock and thermal shock, then 1～5 DEG CSealing refrigeration and transport.
Further, mulberry fruit, after mulberry tree is adopted back, is put into 0 DEG C of clean clear water immediately through 10～20min (cold shockJourney) after rinsing, nature or cool breeze are sloughed after excessive moisture, then immediately through 40～50 DEG C, (thermal shock temperature) 10～30minAfter (thermal shock process), pack in fresh-keeping sealing container, under 1～5 DEG C of environment of low temperature, effectively freshness date 7～9d.
(1) pluck mulberry fruit orchard: select physical features, soil fertility, cultivation, the mulberry fruit orchard that management factors is consistent, area 0.5Hectare. In orchard, mulberry fruit health is without disease and pest, and maturation time is consistent, and fruit mulberry races is " No. one, middle mulberry ", and in production, large area makesWith plucking and deep processing improved seeds, the age of tree 4 years.
(2) pluck sample design: in same mulberry field, arrange Zu Mei community, the district (sample of random alignment by random district groupSide) there are 15 row fruit mulberry treies, every row selects 8～12 strain fruit mulberry treies, totally 135 strain fruit mulberry treies, the every strain fruit mulberry tree at every turn company's of test carpopodium is adoptedPluck 13, medium well mulberry fruit, totally 1755 mulberry fruits.
(3) fresh-keeping experimental design: ice swashs to be processed 10 minutes, 15 minutes and 20 minutes, 40 DEG C, 45 DEG C and 50 of thermal shock temperatureDEG C, 10 minutes thermal shock time, 20 minutes and 30 minutes, different ice swashs thermal shock time examination at time different thermal shock temperature after treatmentTest numbering, as table 1.
Table 1 ice swashs processes thermal shock time test number at rear different thermal shock temperature
Note: test number is 5 figure places compositions, first represents that with the second figure place ice swashs time length (min), the 3rd andFour figures represent thermal shock temperature height (DEG C); Five-digit number is that thermal shock time length (min) is write a Chinese character in simplified form, and 1,2 and 3 represent respectively 10Minute, thermal shock processing time of 20 minutes and 30 minutes.
Each 1755 mulberry fruits adopting back from sorosis garden, are one group by 60 mulberry fruits, are divided at random 28 groups; Be respectively charged into 28In large size crisper.
By mulberry fruit in above 28 large size crispers, carry out respective handling (containing 1 group of room temperature contrast, ck) by table 1 design, every60 mulberry fruits of processing are divided into two equal portions, and every part of 30 mulberry fruits are respectively charged in 2 medium size crispers, outside two crispersSide is indicated test number with marking pen respectively, as table 1 pattern.
Two equal portions of 28 processing, a for rotting rate mensuration, another part measured for other experimental index.
(4) mulberry fruit rotting rate
The rotten number of periodic investigation statistics mulberry fruit, estimates mulberry fruit rotting rate with the index that rots, and rotten index is higher, protectsFresh effect is poorer.
In above formula, the soft spot of division of the rank of rotting and by the size that rots, and with reference to percentage of water loss, by mulberry fruit be divided intoLower 6 grades:
0 grade of well-tended appearance, bright-colored normal, not damaged and without rotting;
1 grade there is the soft spot of small size, and color and luster is slightly light;
2 grades of white soft spot areas account for mulberry fruit surface below 1/3rd, and dehydration is below 5%;
3 grades have little mildew, and dehydration 5%～8, pericarp are still intact;
4 grades of dehydrations more than 9%, mildew, lower than 30% of mulberry fruit surface area, had better not eat;
5 grades of rotten areas are greater than 30% of mulberry fruit surface area, and serious dehydration, can not eat.
(5) polyphenol oxidase (PPO)
The mensuration that polyphenol oxidase (PPO) is active: adopt AAS, change 0.01 as 1 enzymatic activity list taking OD valuePosition (Li Jing, profit is held thousand, Yuan Wenjing. and in Cucumber Infected Pseudoperonospora cubensis blade, the variation of some enzymes is bright. Plant Pathology,1991，21(4)：277.283)。
(6) variation of titratable acid content
Employing titration measuring (Ye Shibai. food physical and chemical analysis Methods Instruction [M]. Beijing: BJ University Press,1991，20-258)。
(7) soluble solid content
Soluble solid content is measured with the portable index of refraction instrument of Abbe.
(8) respiration
Respiration is estimated with respiratory rate, the CO generating in the unit mass fruit unit interval for respiratory rate2AmountRepresent (mg/ (kg.h)), get at random 10 fresh mulberry fruits, after accurately weighing, use CO2Tester is measured.
(9) superoxide dismutase (SOD)
The photochemical reduction inhibition method of introducing with reference to Li Hesheng, measures superoxide dismutase (SOD) in mulberry fruit. To press down50% of NBT photochemical reduction processed be 1 unit of enzyme activity (U/g) for estimating (Li Hesheng. plant physiology and biochemistry experimental principle and skillArt [M]. Beijing: Higher Education Publishing House, 2000:7).
(10)VcContent
Adopt RPLC (RP-HPLC) method directly to measure Vitamin C content [Liu Guihua, Pan Fu friend .RP-HPLC directly measures Vitamin C content in fruit [J]. science and technology and engineering, 2009 (18): 5307～5310)].
(11) anthocyanidin
With reference to the gorgeous method of Yang Zhao, (the gorgeous .pH differential of Yang Zhao method is measured mulberry red pigment to measure anthocyanidin content by pH differential methodThe research [J] of middle anthocyanidin content. food science and technology, 2007, (04): 201-203).
Embodiment 1
The present embodiment illustrates with this preservation method the effect of mulberry fruit protection.
With mulberry fruit rot exponential sum polyphenol oxidase (Polyphenoloxidases, PPO, EC1.10.3.1) weighThis preservation method is to mulberry fruit protection effect. The former is the main apparent index that judges fruit vegetables storing effect; The latter causesThe topmost enzyme of fruits and vegetables enzymatic browning, the aesthetic quality of caused brown stain meeting grievous injury food, is considered to fruit vegetables storingThe inherent index of protection effect.
Ice swashs to be processed at rear different thermal shock temperature, and the 7d rotting rate of each thermal shock time under low temperature environment is as rotten in table 2,9dRate is as table 3. It is generally acknowledged when rotting rate reaches 5%, mulberry fruit just loses external commodity value.
7d rotting rate (%) under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 2 ice
9d rotting rate under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 3 ice
Embodiment 2
The present embodiment is used for illustrating that this preservation method is to mulberry fruit taste flavor maintenance effect.
Adopt content and two parameters of soluble solid content of titratable acid to estimate this preservation method to mulberry fruit mouthSense local flavor maintenance effect.
The content's index of titratable acid is widely used in one of most important index of berry fruits taste flavor, and mulberry fruit is freshFruit is after harvesting, and along with the prolongation of time, organic acid is consumed mainly as substrate of respiration, thereby affects mulberry fruit taste flavor;In mulberry fruit fresh fruit, soluble solid content index is also considered to affect the one of main of its local flavor.
Ice swash process after at different thermal shock temperature under each thermal shock time cryogenic conditions 7d titratable acid rate of descent as table 4,9dTitratable acid rate of descent is as table 5; 7d soluble solid rate of descent is if table 6,9d soluble solid rate of descent are as table 7. Can dripFixed acid, soluble solid rate of descent, below 5%, have illustrated fresh-keeping value.
7d titratable acid rate of descent (%) under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 4 ice
9d titratable acid rate of descent (%) under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 5 ice
7d soluble solid rate of descent under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 6 ice(％)
9d soluble solid rate of descent under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 7 ice(％)
Embodiment 3
The present embodiment is for illustrating that this preservation method is to mulberry fruit quality maintenance effect.
We adopt respiration and SOD enzymatic activity to estimate this preservation method to mulberry fruit quality maintenance effect.
Respiration causes nutriment in mulberry fruit to be constantly consumed, and quality deterioration finally causes cell and tissue to declineAlways. Breathe more vigorous, mulberry fruit quality decline more obvious; Therefore can utilize respiration relative rate to weigh mulberry fruit interior quality excellentBad; Superoxide dismutase (SOD) is the Protective enzyme in fruit ripening and senescence, can Scavenger of ROS free radical, therebyReduce the damage of radical pair film, reach the object of delaying cell aging, the height of its activity reflects to a certain extent to mulberryMulberry quality maintenance effect.
Ice swash process after at different thermal shock temperature under each thermal shock time cryogenic conditions 7d respiration rate of descent as table 8,9dRespiration rate of descent is as table 9; 7dSOD rate of descent is if table 10,9dSOD rate of descent are as table 11.
7d respiration rate of descent (%) under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 8 ice
9d respiration rate of descent (%) under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 9 ice
7dSOD growth rate (%) under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 10 ice
9dSOD growth rate (%) under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 11 ice
Embodiment 4
The present embodiment is for illustrating that this preservation method is to mulberry fruit nutrition and functional materials maintenance effect.
Vitamin C content and anthocyanidin are the important and significant nutrition of mulberry fruit and functional materials, and its rate of descent is 10%Below, illustrate that maintenance effect is better.
7d vitamin C rate of descent (%) under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 12 ice
9d vitamin C rate of descent (%) under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 13 ice
7d anthocyanidin rate of descent (%) under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 14 ice
9d anthocyanidin rate of descent (%) under each thermal shock time cryogenic conditions at the rear different thermal shock temperature of the sharp processing of table 15 ice
Finally explanation, above preferred embodiment is only unrestricted in order to technical scheme of the present invention to be described, although logicalCross above preferred embodiment and the present invention is described in detail, but it will be appreciated by those skilled in the art that can beIt is made to various changes in form and in details, and do not depart from the claims in the present invention book limited range.
Claims (2)
1. a preservation method for mulberry fruit fresh fruit, is characterized in that: comprise fresh mulberry fruit is carried out to cold shock and thermal shock, then 1～5DEG C sealing refrigeration and transport.
2. the preservation method of mulberry fruit fresh fruit as claimed in claim 1, is characterized in that: mulberry fruit is after mulberry tree is adopted back, immediatelyPut into 0 DEG C of clean clear water after 10～20min rinsing, nature or cool breeze are sloughed after excessive moisture, then pass through immediatelyAfter 40～50 DEG C, 10～30min, pack in fresh-keeping sealing container, under 1～5 DEG C of environment of low temperature, effectively freshness date 7～9d.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850139A (en) * | 2018-05-31 | 2018-11-23 | 贵州省兴仁县康民果业有限责任公司 | A method of improving mulberries freshness date after picking |
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| CN101313694A (en) * | 2008-07-04 | 2008-12-03 | 南京农业大学 | Thermal treatment method for picked cluke cherry |
| CN102885131A (en) * | 2012-09-26 | 2013-01-23 | 浙江省农业科学院 | Fresh keeping method for mulberry |
| CN103749649A (en) * | 2013-12-23 | 2014-04-30 | 上海市农业科学院 | Honey peach heat treatment storage and preservation technology |
| CN104705388A (en) * | 2015-03-26 | 2015-06-17 | 安徽农业大学 | Zizania aquatica preservation method |
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2016
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Patent Citations (4)
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| CN101313694A (en) * | 2008-07-04 | 2008-12-03 | 南京农业大学 | Thermal treatment method for picked cluke cherry |
| CN102885131A (en) * | 2012-09-26 | 2013-01-23 | 浙江省农业科学院 | Fresh keeping method for mulberry |
| CN103749649A (en) * | 2013-12-23 | 2014-04-30 | 上海市农业科学院 | Honey peach heat treatment storage and preservation technology |
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| CN108850139A (en) * | 2018-05-31 | 2018-11-23 | 贵州省兴仁县康民果业有限责任公司 | A method of improving mulberries freshness date after picking |
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