CN105660839A - 一种车厘子鲜果的保鲜方法 - Google Patents
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Abstract
一种车厘子鲜果的保鲜方法，步骤如下：(1)采摘已达到脆熟期、着色面积达果实总表面积1/3以上的鲜车厘子果实，并选择无病虫害和机械损伤的果实；(2)将精选的车厘子放入温度为6-8℃，湿度为78-82％的保鲜库中，至少保存4小时以上；(3)将保鲜库中的车厘子取出，用清水洗净表面附着的农药残液及其它杂质，然后凉干车厘子表面附着的水份；(4)将凉干的车厘子放入保鲜液中浸泡，保持保鲜液的温度在10-18℃，浸泡35-40分钟，然后捞出沥干表面水分；(5)在保鲜库底面铺设一层车厘子鲜树叶，在鲜树叶上铺上纱布，将步骤(4)中沥干水的车厘子均匀摊放在纱布上，表面盖上一层鲜芦苇叶，保持保鲜库内的温度在6℃，湿度在75％。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种车厘子鲜果的保鲜方法。
背景技术
车厘子，又称樱桃、荆桃等，是蔷薇科李属多年生落叶乔木的果实。车厘子呈暗红色，果实硕大、坚实而多汁，入口甜美，果肉细腻，色清，汁无色，入口清香可口，甜美细嫩。据测定每100克含水分83克，蛋白质1.4克，脂肪0.3克，糖8克，碳水化合物14.4克，热量66千卡，粗纤维0.4克，灰分0.5克，钙18毫克，磷18毫克，铁5.9毫克，胡萝卜素0.15毫克，硫胺素0.04毫克，核黄素0.08毫克，尼可酸0.4毫克，抗坏血酸3毫克，钾258毫克，钠0.7毫克，镁10.6毫克，另含丰富的维生素A。车厘子营养丰富，具有调中益气、健脾和胃、增强体质、健脑益智、养颜驻容等功效。由于车厘子成熟期短、难保存，是一种季节性水果，导致车厘子集中上市，若不能被市场消费掉，会造成资源的浪费。
在生产实践中，果商在车厘子刚进入成熟期就要求果农采摘，结果到消费者手中车厘子的口感较差，失去鲜嫩的特点，营养也明显差于变红的车厘子。因此消费者购买力明显下降，严重影响农民发展鲜食车厘子的积极性，制约了车厘子产业的发展。因此，研发延长车厘子贮藏保鲜的新方法，对车厘子的生产者、经销商和消费者都有积极的意义。
发明内容
本发明所要解决的技术问题在于提供一种车厘子鲜果的保鲜方法，该方法既保留果实中的天然活性物质，又具有很好的口感。
本发明所要解决的技术问题采用以下技术方案来实现：
一种车厘子鲜果的保鲜方法，步骤如下：
(1)采摘已达到脆熟期、着色面积达果实总表面积1/3以上的鲜车厘子果实，并选择无病虫害和机械损伤的果实；
(2)将精选的车厘子放入温度为6-8℃，湿度为78-82％的保鲜库中，至少保存4小时以上；通过保鲜处理，方便后续果实清洗处理，能够有效清除掉果实表面的农残留；
(3)将保鲜库中的车厘子取出，用清水洗净表面附着的农药残液及其它杂质，然后凉干车厘子表面附着的水份；
(4)将凉干的车厘子放入保鲜液中浸泡，保持保鲜液的温度在10-18℃，浸泡35-40分钟，然后捞出沥干表面水分；
(5)在保鲜库底面铺设一层车厘子鲜树叶，在鲜树叶上铺上纱布，将步骤(4)中沥干水的车厘子均匀摊放在纱布上，表面盖上一层鲜芦苇叶，保持保鲜库内的温度在6℃左右，湿度在75％左右，可以保存1-3个月。果实不会变质，水分不会蒸发。
上述保鲜液是由以下重量的组分配制而成：纯净水500g、玉米肽10g、亚硫酸钠5g、姜黄素20g、原花青素10g、白酒50ml、大豆卵磷脂20g、西瓜多糖5g、苯甲酸10g、维生素E3g、蜂胶提取物4g、丁香提取物4g、千里香提取物4g、花椒粉3g；该保鲜液能更好地保持车厘子的可溶性固形物含量、可滴定酸和VC含量，而且能降低车厘子的腐烂率，延长贮藏保鲜期。
本发明的有益效果是：本发明方法简单易行，保鲜成本低廉，经济实用，安全稳定，为车厘子的生产者和经销商在常温运输及销售提供了更长的保鲜期，提高了消费者的食用期，有着广阔的应用前景。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种车厘子鲜果的保鲜方法，步骤如下：
(1)采摘已达到脆熟期、着色面积达果实总表面积1/3以上的鲜车厘子果实，并选择无病虫害和机械损伤的果实；
(2)将精选的车厘子放入温度为6℃，湿度为78％的保鲜库中，保存4小时；通过保鲜处理，方便后续果实清洗处理，能够有效清除掉果实表面的农残留；
(3)将保鲜库中的车厘子取出，用清水洗净表面附着的农药残液及其它杂质，然后凉干车厘子表面附着的水份；
(4)将凉干的车厘子放入保鲜液中浸泡，保持保鲜液的温度在10℃，浸泡35分钟，然后捞出沥干表面水分；
(5)在保鲜库底面铺设一层车厘子鲜树叶，在鲜树叶上铺上纱布，将步骤(4)中沥干水的车厘子均匀摊放在纱布上，表面盖上一层鲜芦苇叶，保持保鲜库内的温度在6℃左右，湿度在75％左右，可以保存1-3个月。果实不会变质，水分不会蒸发。
上述保鲜液是由以下重量的组分配制而成：纯净水500g、玉米肽10g、亚硫酸钠5g、姜黄素20g、原花青素10g、白酒50ml、大豆卵磷脂20g、西瓜多糖5g、苯甲酸10g、维生素E3g、蜂胶提取物4g、丁香提取物4g、千里香提取物4g、花椒粉3g；该保鲜液能更好地保持车厘子的可溶性固形物含量、可滴定酸和VC含量，而且能降低车厘子的腐烂率，延长贮藏保鲜期。
实施例2
一种车厘子鲜果的保鲜方法，步骤如下：
(1)采摘已达到脆熟期、着色面积达果实总表面积1/3以上的鲜车厘子果实，并选择无病虫害和机械损伤的果实；
(2)将精选的车厘子放入温度为8℃，湿度为82％的保鲜库中，保存6小时；通过保鲜处理，方便后续果实清洗处理，能够有效清除掉果实表面的农残留；
(3)将保鲜库中的车厘子取出，用清水洗净表面附着的农药残液及其它杂质，然后凉干车厘子表面附着的水份；
(4)将凉干的车厘子放入保鲜液中浸泡，保持保鲜液的温度在18℃，浸泡40分钟，然后捞出沥干表面水分；
(5)在保鲜库底面铺设一层车厘子鲜树叶，在鲜树叶上铺上纱布，将步骤(4)中沥干水的车厘子均匀摊放在纱布上，表面盖上一层鲜芦苇叶，保持保鲜库内的温度在6℃左右，湿度在75％左右，可以保存1-3个月。果实不会变质，水分不会蒸发。
上述保鲜液是由以下重量的组分配制而成：纯净水500g、玉米肽10g、亚硫酸钠5g、姜黄素20g、原花青素10g、白酒50ml、大豆卵磷脂20g、西瓜多糖5g、苯甲酸10g、维生素E3g、蜂胶提取物4g、丁香提取物4g、千里香提取物4g、花椒粉3g；该保鲜液能更好地保持车厘子的可溶性固形物含量、可滴定酸和VC含量，而且能降低车厘子的腐烂率，延长贮藏保鲜期。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (1)
1.一种车厘子鲜果的保鲜方法，其特征在于，步骤如下：
(1)采摘已达到脆熟期、着色面积达果实总表面积1/3以上的鲜车厘子果实，并选择无病虫害和机械损伤的果实；
(2)将精选的车厘子放入温度为6-8℃，湿度为78-82％的保鲜库中，至少保存4小时以上；
(3)将保鲜库中的车厘子取出，用清水洗净表面附着的农药残液及其它杂质，然后凉干车厘子表面附着的水份；
(4)将凉干的车厘子放入保鲜液中浸泡，保持保鲜液的温度在10-18℃，浸泡35-40分钟，然后捞出沥干表面水分；
上述保鲜液是由以下重量的组分配制而成：纯净水500g、玉米肽10g、亚硫酸钠5g、姜黄素20g、原花青素10g、白酒50ml、大豆卵磷脂20g、西瓜多糖5g、苯甲酸10g、维生素E3g、蜂胶提取物4g、丁香提取物4g、千里香提取物4g、花椒粉3g；
(5)在保鲜库底面铺设一层车厘子鲜树叶，在鲜树叶上铺上纱布，将步骤(4)中沥干水的车厘子均匀摊放在纱布上，表面盖上一层鲜芦苇叶，保持保鲜库内的温度在6℃，湿度在75％。
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| CN107980343A (zh) * | 2017-12-11 | 2018-05-04 | 阜阳市鸿业生态农业科技有限公司 | 一种车厘子采摘的保鲜方法 |
| CN108935649A (zh) * | 2018-06-06 | 2018-12-07 | 阜阳市鸿业生态农业科技有限公司 | 一种可延长保鲜时间的车厘子保存方法 |
| CN115812778A (zh) * | 2023-02-20 | 2023-03-21 | 山东凯欣绿色农业发展股份有限公司 | 新型鲜果清洁保鲜一体生产工艺 |
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| CN108935649A (zh) * | 2018-06-06 | 2018-12-07 | 阜阳市鸿业生态农业科技有限公司 | 一种可延长保鲜时间的车厘子保存方法 |
| CN115812778A (zh) * | 2023-02-20 | 2023-03-21 | 山东凯欣绿色农业发展股份有限公司 | 新型鲜果清洁保鲜一体生产工艺 |
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