CN106035619A - Puckery-taste-removing and fresh-keeping method for persimmons - Google Patents
Puckery-taste-removing and fresh-keeping method for persimmons Download PDFInfo
- Publication number
- CN106035619A CN106035619A CN201610432790.XA CN201610432790A CN106035619A CN 106035619 A CN106035619 A CN 106035619A CN 201610432790 A CN201610432790 A CN 201610432790A CN 106035619 A CN106035619 A CN 106035619A
- Authority
- CN
- China
- Prior art keywords
- puckery
- taste
- tank
- persimmons
- puckery taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
-
- 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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
Abstract
The invention discloses a puckery-taste-removing and fresh-keeping method for persimmons. The method include: timely placing freshly-harvested persimmons into a store room of 20-25 DEG C for precooling treatment for 8-12 hours so as to remove field heat; placing the field-heat-removed persimmons into a sealed CO2 puckery-taste-removing tank, and fumigating with 1-methylcyclopropene under 20-25 DEG C for 7-9 hours, wherein the use amount of the 1-methylcyclopropene is 0.8-1.5g/m<3>; slowly adding CO2 gas into the puckery-taste-removing tank through the pressure reducing valve of the puckery-taste-removing tank, stopping pressurizing when the pressure in the tank reaches 0.09-0.1Mpa, keeping the pressure, performing puckery taste removing for 20-25 hours when the temperature in the tank is 25-28 DEG C, and discharging the persimmons, wherein the puckery-taste-removing degree of the discharged persimmons is about 85%; timely placing each single discharged persimmon into a PET vacuum packaging bag 0.06-0.08mm in thickness, vacuumizing to reach -0.08MPa, performing hot sealing, and placing fruit-vegetable fresh-keeping agent into the bag at the same time; placing the bagged persimmons under normal temperature for 45-50 hours so as to achieve complete puckery taste removing. The method is simple and practical, good in effect, capable of perfectly combining puckery taste removing and fresh keeping, and capable of guaranteeing 100% puckery taste removing and prolonging the storage life of the persimmons.
Description
Technical field
The present invention relates to the processing and treating method of fruit, specifically a kind of persimmon deastringent preservation method.
Background technology
Can the kind of Fructus Kaki has kind more than 1000, be divided into puckery Fructus Kaki and sweet persimmon two according to naturally take away the puckery taste before its in the tree maturation
Class, the Fructus Kaki great majority of China's listing are all puckery, it is necessary to can eat through process of taking away the puckery taste after harvesting.
Traditional acerbity removing method for persimmon mainly has: take away the puckery taste method, lime water of warm water soaking soaks take away the puckery taste method, ethanol and take away the puckery taste method,
The Fructus Kaki freshness date that these methods are taken away the puckery taste only has 2-3 days, and is not suitable with large-scale production.The most popular being suitable for is extensive
The CO technology of taking away the puckery taste produced uses the most in a large number, but owing to the kind of puckery Fructus Kaki is different, the composition of contained tannin in fruit
Difference, its take away the puckery taste technology be difficult to control, after being much the failure to take away the puckery taste completely or take away the puckery taste, freshness date only has 5-7 days.How to protect
Demonstrate,proving prolongs storage period after puckery Fructus Kaki takes away the puckery taste completely and takes away the puckery taste is one needs research the problem improved.
Summary of the invention
It is an object of the invention to take away the puckery taste for existing Fructus Kaki CO the deficiency of technology, and provides one both to can guarantee that puckery Fructus Kaki hundred
Point hundred methods taken away the puckery taste and can extend its freshness date, it is ensured that the quality of Fructus Kaki and shelf life after taking away the puckery taste, meet people to fruit matter
The demand that amount improves constantly.
The technical scheme realizing the object of the invention is:
A kind of persimmon deastringent preservation method, comprises the steps:
(1) Fructus Kaki of freshly harvested is put in time precooling treatment 8-12 hour in the storehouse of 20-25 DEG C, eliminates field heat；
(2) Fructus Kaki removing field heat is put into airtight CO to take away the puckery taste tank, with 1-methyl cyclopropene at 20-25 DEG C stifling
7-9 hour, the consumption of 1-methyl cyclopropene was 0.8-1.5g/m；
(3) it is slowly added to take away the puckery taste in tank by the air relief valve of its gas tank by CO gas, when pressure inside the tank reaches 0.09-0.1Mpa
Time stop pressurization and remain constant, in tank, temperature is taken away the puckery taste through 20-25 hour when 25-28 DEG C tank, now persimmon deastringent degree
It is about 85%；
(4) the single Fructus Kaki after going out tank puts into the PET vacuum packaging bag that 0.06-0.08mm is thick in time, be evacuated to-
0.08Mpa seals, and puts into fruit and vegetable fresh-keeping agent in bag simultaneously；
(5) can take away the puckery taste completely after being placed at normal temperatures 45-50 hour by the Fructus Kaki after pack, the Fructus Kaki after taking away the puckery taste is protected at normal temperatures
The fresh phase, in 5-7 DEG C of storehouse, freshness date was up to 90 days up to 30 days.
The described CO tank that takes away the puckery taste is existing product.
Described fruit and vegetable fresh-keeping agent is existing product.
Described step (1), is that the Fructus Kaki respiratory metabolism of freshly harvested is the most prosperous by the reason of the Fructus Kaki precooling treatment of freshly harvested
Contain, eliminate field heat and vigorous metabolism can be made to tend to balance, reduce the too fast consumption of substance in vivo, Delay of ripeness.
Described step (2), Fructus Kaki through 1-methyl cyclopropene suffocating treatment be because ethylene that it can block in Fructus Kaki with
The combination of receptor, delays the maturation of Fructus Kaki and old and feeble process, extends the storage time of Fructus Kaki, thus reached good guarantor
Fresh effect, it is ensured that Fructus Kaki hardness in duration of insurance is fresh.
Described step (3), is slowly added to CO gas, is to prevent Fructus Kaki from bearing big pressure in very short time, broken
Bad Fructus Kaki hardness.Pressure inside the tank, temperature maintain steady state value, are to ensure that the effect of taking away the puckery taste of Fructus Kaki.
Finally, the Fructus Kaki vacuum bag packages after taking away the puckery taste, carry out secondary at normal temperatures and naturally take away the puckery taste, one is to ensure that Fructus Kaki
Fruit is taken away the puckery taste completely, and two is to prolong storage period, and three are that of avoiding simple CO takes away the puckery taste the adverse consequences causing fruity light, because merely
Having taken off puckery in tank, Fructus Kaki is easy to deliquescing, and the most easily produces brown stain.
The fresh-keeping principle of persimmon deastringent of the present invention is as follows:
Soluble tannin is changed into insolubility tannin by puckery Fructus Kaki take away the puckery taste exactly, is not to be removed by tannin or reduce.By Fructus Kaki
Fruit is placed in CO gas, produces the materials such as ethanol, acetaldehyde, acetone, makes the tanning matter in Fructus Kaki precipitate, make solubility
Tannin is converted into insoluble tannin and loses astringent taste, and the Fructus Kaki taken away the puckery taste the most completely is forced to carry out lacking O in bag and exhales under vacuum state
Suction discharges CO, and produces the materials such as ethanol, acetaldehyde, acetone, indirectly makes tannin occur precipitation to lose astringent taste.Taking away the puckery taste
Before and carry out Preservation Treatment during taking away the puckery taste, it is ensured that the xylocarp phase after taking away the puckery taste, enable shelf life to reach about 30 days.This
Bright method is to take away the puckery taste and a kind of new method of fresh-keeping perfect adaptation.
Persimmon deastringent preservation method of the present invention, simple and practical, effective, not only can guarantee that puckery Fructus Kaki very took away the puckery taste but also can extend
The way of freshness date, it is ensured that the quality of Fructus Kaki and shelf life after taking away the puckery taste, meets the demand that fruit quality is improved constantly by people.
Detailed description of the invention
Below in conjunction with embodiment, present invention is further described, but is not limitation of the invention.
Embodiment
A kind of persimmon deastringent preservation method, comprises the steps:
(1) Fructus Kaki of freshly harvested is put into immediately precooling treatment 8-12 hour in the storehouse of 20-25 DEG C, eliminates field heat；
(2) Fructus Kaki removing field heat is put into airtight CO to take away the puckery taste tank, with 1-methyl cyclopropene at 20-25 DEG C stifling
7-9 hour, the consumption of 1-methyl cyclopropene was 1.0g/m；
(3) it is slowly added to take away the puckery taste in tank by the air relief valve of its gas tank by CO gas, stops when pressure inside the tank reaches 0.1Mpa
Pressurizeing and remain constant, in tank, temperature is when 25-28 DEG C through 20 hours tanks that take away the puckery taste, and now persimmon deastringent degree is 85%；
(4) the single Fructus Kaki after going out tank puts into the PET vacuum packaging bag that 0.06-0.08mm is thick in time, be evacuated to-
0.08Mpa seals, and puts into fruit and vegetable fresh-keeping agent in bag simultaneously；
(5) can take away the puckery taste completely after being placed at normal temperatures 45-50 hour by the Fructus Kaki after pack, the Fructus Kaki after taking away the puckery taste is protected at normal temperatures
The fresh phase, in 5-7 DEG C of storehouse, freshness date was up to 90 days up to about 30 days.
Claims (1)
1. a persimmon deastringent preservation method, it is characterised in that comprise the steps:
(1) Fructus Kaki of freshly harvested is put in time precooling treatment 8-12 hour in the storehouse of 20-25 DEG C, eliminates field heat；
(2) Fructus Kaki removing field heat is put into airtight CO to take away the puckery taste tank, with 1-methyl cyclopropene at 20-25 DEG C stifling
7-9 hour, the consumption of 1-methyl cyclopropene was 0.8-1.5g/m；
(3) it is slowly added to take away the puckery taste in tank by the air relief valve of its gas tank by CO gas, when pressure inside the tank reaches 0.09-0.1Mpa
Time stop pressurization and remain constant, in tank, temperature is taken away the puckery taste through 20-25 hour when 25-28 DEG C tank, now persimmon deastringent degree
It is about 85%；
(4) the single Fructus Kaki after going out tank puts into the PET vacuum packaging bag that 0.06-0.08mm is thick in time, be evacuated to-
0.08Mpa seals, and puts into fruit and vegetable fresh-keeping agent in bag simultaneously；
(5) can take away the puckery taste completely after the Fructus Kaki after pack being placed 45-50 hour at normal temperatures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610432790.XA CN106035619A (en) | 2016-06-17 | 2016-06-17 | Puckery-taste-removing and fresh-keeping method for persimmons |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610432790.XA CN106035619A (en) | 2016-06-17 | 2016-06-17 | Puckery-taste-removing and fresh-keeping method for persimmons |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106035619A true CN106035619A (en) | 2016-10-26 |
Family
ID=57169265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610432790.XA Withdrawn CN106035619A (en) | 2016-06-17 | 2016-06-17 | Puckery-taste-removing and fresh-keeping method for persimmons |
Country Status (1)
| Country | Link |
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| CN (1) | CN106035619A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798004A (en) * | 2017-02-28 | 2017-06-06 | 桂林浩新科技服务有限公司 | A kind of method of persimmon deastringent |
| CN109287993A (en) * | 2018-10-30 | 2019-02-01 | 佛山市木记信息技术有限公司 | A kind of method for processing persimmo |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613285A (en) * | 2012-04-11 | 2012-08-01 | 湖南原地现代农业发展有限公司 | Crisp-keeping and freshness-keeping method for persimmons |
| CN103125782A (en) * | 2013-03-12 | 2013-06-05 | 山东省果树研究所 | Method for removing harsh taste of persimmon |
| KR101373181B1 (en) * | 2011-07-12 | 2014-03-12 | 경상남도 | A method of enhancing skin color and repressing flesh softening for postharvest persimmon fruits |
-
2016
- 2016-06-17 CN CN201610432790.XA patent/CN106035619A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101373181B1 (en) * | 2011-07-12 | 2014-03-12 | 경상남도 | A method of enhancing skin color and repressing flesh softening for postharvest persimmon fruits |
| CN102613285A (en) * | 2012-04-11 | 2012-08-01 | 湖南原地现代农业发展有限公司 | Crisp-keeping and freshness-keeping method for persimmons |
| CN103125782A (en) * | 2013-03-12 | 2013-06-05 | 山东省果树研究所 | Method for removing harsh taste of persimmon |
Non-Patent Citations (2)
| Title |
|---|
| 寇文丽，等: "1-MCP和真空包装对半脱涩磨盘柿常温保脆效果的影响", 《食品与发酵工业》 * |
| 薛卫东: "《果蔬贮藏与保鲜》", 31 May 1996, 电子科技大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106798004A (en) * | 2017-02-28 | 2017-06-06 | 桂林浩新科技服务有限公司 | A kind of method of persimmon deastringent |
| CN109287993A (en) * | 2018-10-30 | 2019-02-01 | 佛山市木记信息技术有限公司 | A kind of method for processing persimmo |
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161026 |
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| WW01 | Invention patent application withdrawn after publication |