CN105767147A - 一种石榴果实的冷储存方法 - Google Patents
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- 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
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- A23B7/154—Organic compounds; Microorganisms; Enzymes
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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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
一种石榴果实的冷储存方法,步骤如下:收集采摘新鲜的石榴,进行清洗消毒,然后低温预冷后,保险液处理,然后进行冷库处理,即可。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,为石榴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。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种石榴果实的冷储存方法。
背景技术
石榴为落叶乔木或灌木;单叶,通常对生或簇生,无托叶,花顶生或近顶生,单生或几朵簇生或组成聚伞花序,近钟形,裂片5-9,花瓣5-9,多皱褶,覆瓦状排列;胚珠多数,浆果球形,顶端有宿存花萼裂片,果皮厚;种子多数,浆果近球形,果熟期9-10月。外种皮肉质半透明,多汁;内种皮革质,石榴果实营养丰富,维生素C含量比苹果、梨要高出一二倍。
由于石榴成熟期短、难保存,是一种季节性水果,导致石榴集中上市,若不能被市场消费掉,会造成资源的浪费,因此如何长久的保存石榴石目前迫切需要的技术方法。
发明内容
本发明所要解决的技术问题在于提供一种保鲜效果好,保证石榴的营养不会流失,且锁水能力强的石榴果实的冷储存方法。
本发明所要解决的技术问题采用以下技术方案来实现:
一种石榴果实的冷储存方法,步骤如下:
(1)采摘或者市场收购新鲜的石榴,石榴落果时间必须在48小时之内,同时,剔除畸形、无机械损伤,没有腐烂的果实;
(2)将上述步骤1选取的果实,采用淡盐水进行一次清洗,然后再用清洗冲洗残留的淡盐水,沥干水分后,备用;
所述的淡盐水的浓度为3%;
(3)将冷库内预先用生石灰进行一次全库消毒,然后清扫干净后,将步骤2中处理后的石榴果实放入冷库中,控制温度为3-6℃,湿度为80-90℃,密封保存6-8h后,取出直至恢复自然温度;
(4)将步骤3处理后的果实放入保鲜液中浸泡,保持保鲜液的温度在20-25℃,浸泡15-25分钟,然后捞出沥干表面水分;
所述的保鲜液采用纯净水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垫料,然后将上述处理后的果实防止在上方,封闭库门,降低温度为3-5℃,保存1-2天,然后再降温至2-3℃,再次保存6-8天,最后降温至0-1℃,恒温保存,直至取出;
所述的垫料采用作物秸秆进行切碎后得到。
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,为石榴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
一种石榴果实的冷储存方法,步骤如下:
(1)采摘或者市场收购新鲜的石榴,石榴落果时间必须在48小时之内,同时,剔除畸形、无机械损伤,没有腐烂的果实;
(2)将上述步骤1选取的果实,采用淡盐水进行一次清洗,然后再用清洗冲洗残留的淡盐水,沥干水分后,备用;
所述的淡盐水的浓度为3%;
(3)将冷库内预先用生石灰进行一次全库消毒,然后清扫干净后,将步骤2中处理后的石榴果实放入冷库中,控制温度为3℃,湿度为80℃,密封保存6-8h后,取出直至恢复自然温度;
(4)将步骤3处理后的果实放入保鲜液中浸泡,保持保鲜液的温度在20℃,浸泡15分钟,然后捞出沥干表面水分;
所述的保鲜液采用纯净水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垫料,然后将上述处理后的果实防止在上方,封闭库门,降低温度为3℃,保存1-2天,然后再降温至2℃,再次保存6天,最后降温至0℃,恒温保存,直至取出;
所述的垫料采用作物秸秆进行切碎后得到。
实施例2
一种石榴果实的冷储存方法,步骤如下:
(1)采摘或者市场收购新鲜的石榴,石榴落果时间必须在48小时之内,同时,剔除畸形、无机械损伤,没有腐烂的果实;
(2)将上述步骤1选取的果实,采用淡盐水进行一次清洗,然后再用清洗冲洗残留的淡盐水,沥干水分后,备用;
所述的淡盐水的浓度为3%;
(3)将冷库内预先用生石灰进行一次全库消毒,然后清扫干净后,将步骤2中处理后的石榴果实放入冷库中,控制温度为6℃,湿度为90℃,密封保存6-8h后,取出直至恢复自然温度;
(4)将步骤3处理后的果实放入保鲜液中浸泡,保持保鲜液的温度在25℃,浸泡25分钟,然后捞出沥干表面水分;
所述的保鲜液采用纯净水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垫料,然后将上述处理后的果实防止在上方,封闭库门,降低温度为5℃,保存2天,然后再降温至3℃,再次保存8天,最后降温至1℃,恒温保存,直至取出;
所述的垫料采用作物秸秆进行切碎后得到。
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)
1.一种石榴果实的冷储存方法,其特征在于,步骤如下:
(1)采摘或者市场收购新鲜的石榴,石榴落果时间必须在48小时之内,同时,剔除畸形、无机械损伤,没有腐烂的果实;
(2)将上述步骤1选取的果实,采用淡盐水进行一次清洗,然后再用清洗冲洗残留的淡盐水,沥干水分后,备用;
所述的淡盐水的浓度为3%;
(3)将冷库内预先用生石灰进行一次全库消毒,然后清扫干净后,将步骤2中处理后的石榴果实放入冷库中,控制温度为3-6℃,湿度为80-90℃,密封保存6-8h后,取出直至恢复自然温度;
(4)将步骤3处理后的果实放入保鲜液中浸泡,保持保鲜液的温度在20-25℃,浸泡15-25分钟,然后捞出沥干表面水分;
所述的保鲜液采用纯净水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垫料,然后将上述处理后的果实防止在上方,封闭库门,降低温度为3-5℃,保存1-2天,然后再降温至2-3℃,再次保存6-8天,最后降温至0-1℃,恒温保存,直至取出。
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Cited By (4)
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---|---|---|---|---|
CN106359555A (zh) * | 2016-09-27 | 2017-02-01 | 成都市农林科学院 | 一种莴笋叶的长时保鲜方法 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106359555A (zh) * | 2016-09-27 | 2017-02-01 | 成都市农林科学院 | 一种莴笋叶的长时保鲜方法 |
CN106615067A (zh) * | 2016-11-19 | 2017-05-10 | 蚌埠市涂山村富民石榴专业合作社 | 一种石榴的保鲜贮藏方法 |
CN109997909A (zh) * | 2019-03-07 | 2019-07-12 | 南阳师范学院 | 一种用于软籽石榴鲜果的保鲜冷藏方法 |
CN110074178A (zh) * | 2019-05-21 | 2019-08-02 | 华南理工大学 | 一种即食石榴籽粒的气调保藏方法 |
CN110074178B (zh) * | 2019-05-21 | 2022-11-29 | 华南理工大学 | 一种即食石榴籽粒的气调保藏方法 |
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