CN106306003A - 苹果保鲜方法 - Google Patents
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- CN106306003A CN106306003A CN201610731155.1A CN201610731155A CN106306003A CN 106306003 A CN106306003 A CN 106306003A CN 201610731155 A CN201610731155 A CN 201610731155A CN 106306003 A CN106306003 A CN 106306003A
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- 235000021016 apples Nutrition 0.000 title abstract 12
- 244000141359 Malus pumila Species 0.000 title 1
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000005507 spraying Methods 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 10
- 230000035800 maturation Effects 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000001110 calcium chloride Substances 0.000 claims description 6
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003427 Vitamin E Natural products 0.000 claims description 5
- 230000033228 biological regulation Effects 0.000 claims description 5
- 239000000460 chlorine Substances 0.000 claims description 5
- 229910052801 chlorine Inorganic materials 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 5
- -1 sucrose ester Chemical class 0.000 claims description 5
- 229940046009 vitamin E Drugs 0.000 claims description 5
- 235000019165 vitamin E Nutrition 0.000 claims description 5
- 239000011709 vitamin E Substances 0.000 claims description 5
- 239000000080 wetting agent Substances 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 241000241413 Propolis Species 0.000 claims description 3
- 229940069949 propolis Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims 1
- 235000021017 pears Nutrition 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 150000005846 sugar alcohols Chemical class 0.000 claims 1
- 241000220225 Malus Species 0.000 abstract 13
- 230000003247 decreasing effect Effects 0.000 abstract 4
- 238000002791 soaking Methods 0.000 abstract 2
- 230000003203 everyday effect Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 4
- 241000256844 Apis mellifera Species 0.000 description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
- A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
-
- 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
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/157—Inorganic compounds
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明属于水果保鲜领域,具体涉及一种苹果保鲜方法,包括如下步骤,1)待苹果长至7‑8成熟之前的3‑5天将电解食盐水均匀喷雾在苹果上,每天上午、下午各一次,喷至苹果上有水滴滴落为止;2)待苹果长至8成熟进行采摘,采摘当日不在喷雾,对采摘好的苹果进行挑选分级,去除烂果、将整理好的苹果放入保鲜剂中浸泡10‑20min,然后轻轻捞出,沥干表面浸泡液;3)将步骤2)中浸泡后的苹果套袋、装箱,放入冷藏室中,调节冷藏室的温度使得苹果以3℃/h的降温速度降温,直到将苹果表面温度降至3‑5℃,停止降温,在3℃下恒温保藏。本发明的方法能有效保持苹果品质,并能延长苹果贮藏期。
Description
技术领域
本发明属于水果保鲜领域,具体涉及一种苹果保鲜方法。
背景技术
苹果果实脆而多汁,营养丰富,一般在八、九月份的高温季节采收,而未采用保鲜预处理的苹果在常规贮藏过程中果肉会很快发绵变软,品质劣变迅速,营养价值降低。苹果采摘后软化和褐变是贮藏中常见的问题,因此,延缓果实软化和减少褐变产生,意义重大。
发明内容
本发明的目的是提供一种苹果的保鲜方法,该方法能有效延长贮藏期,防止苹果产生褐变、腐烂、果肉皱缩、口感下降的问题,很好的保持苹果的可溶性固形物含量和硬度。
本发明提供了如下的技术方案:
一种苹果保鲜方法,包括如下步骤,
1)待苹果长至7-8成熟之前的3-5天将电解食盐水均匀喷雾在苹果上,每天上午、下午各一次,喷至苹果上有水滴滴落为止;
2)待苹果长至8成熟进行采摘,采摘当日不在喷雾,对采摘好的苹果进行挑选分级,去除烂果、将整理好的苹果放入保鲜剂中浸泡10-20min,然后轻轻捞出,沥干表面浸泡液;
3)将步骤2)中浸泡后的苹果套袋、装箱,放入冷藏室中,调节冷藏室的温度使得苹果以3℃/h的降温速度降温,直到将苹果表面温度降至3-5℃,停止降温,在3℃下恒温保藏。
优选的,所述步骤1)中电解食盐水为食品级电解食盐水,pH为3-5,有效氯浓度为30-50mg/L。
优选的,所述步骤2)中保鲜剂按重量份计包括,蔗糖酯50-70份、柠檬酸5-9份、维生素E 10-20份、蜂胶20-30份、氯化钙5-9份、淀粉8-14份、保湿剂3-5份和纯化水600-800份。
优选的,所述保湿剂选自丙三醇、山梨糖醇和木糖醇中的一种或者他们的混合物。
一种苹果保鲜剂的制备方法,其特征在于,将纯化水置于搅拌机中,在20-30℃下,以50-60转/min的转速搅拌3-5 min,在搅拌状态下依次将蔗糖酯、柠檬酸、维生素E、蜂胶、氯化钙、淀粉、保湿剂加入至搅拌机中,添加完毕后,升温至50-60℃,将搅拌机转速调至800-900转/min继续搅拌,当搅拌液颜色色泽均匀时,关闭搅拌机,即得所述保鲜剂。
本发明的方法能有效保持苹果品质,并能延长苹果贮藏期;本发明的方法实用灵活,可进行短、中、长期贮藏,采收后未经保鲜剂浸泡的苹果可进行短期保鲜贮藏;采收后经保鲜剂浸泡处理的苹果可进行中长期保鲜贮藏,采收后经保鲜剂浸泡处理、冷藏贮藏的苹果可进行长期保鲜贮藏。
具体实施方式
实施例1
一种苹果保鲜方法,包括如下步骤,
1)待苹果长至7成熟之前的3天将电解食盐水均匀喷雾在苹果上,每天上午、下午各一次,喷至苹果上有水滴滴落为止;
2)待苹果长至8成熟进行采摘,采摘当日不在喷雾,对采摘好的苹果进行挑选分级,去除烂果、将整理好的苹果放入保鲜剂中浸泡10min,然后轻轻捞出,沥干表面浸泡液;
3)将步骤2)中浸泡后的苹果套袋、装箱,放入冷藏室中,调节冷藏室的温度使得苹果以3℃/h的降温速度降温,直到将苹果表面温度降至3℃,停止降温,在3℃下恒温保藏。
所述步骤1)中电解食盐水为食品级电解食盐水,pH为3,有效氯浓度为30mg/L。
所述步骤2)中保鲜剂按重量份计包括,蔗糖酯50份、柠檬酸5份、维生素E 10份、蜂胶20份、氯化钙5份、淀粉8份、丙三醇3份和纯化水600份。
实施例2
一种苹果保鲜方法,包括如下步骤,
1)待苹果长至8成熟之前的4天将电解食盐水均匀喷雾在苹果上,每天上午、下午各一次,喷至苹果上有水滴滴落为止;
2)待苹果长至8成熟进行采摘,采摘当日不在喷雾,对采摘好的苹果进行挑选分级,去除烂果、将整理好的苹果放入保鲜剂中浸泡15min,然后轻轻捞出,沥干表面浸泡液;
3)将步骤2)中浸泡后的苹果套袋、装箱,放入冷藏室中,调节冷藏室的温度使得苹果以3℃/h的降温速度降温,直到将苹果表面温度降至4℃,停止降温,在3℃下恒温保藏。
所述步骤1)中电解食盐水为食品级电解食盐水,pH为4,有效氯浓度为40mg/L。
所述步骤2)中保鲜剂按重量份计包括,蔗糖酯60份、柠檬酸7份、维生素E 15份、蜂胶25份、氯化钙7份、淀粉11份、山梨糖醇2份、木糖醇2份和纯化水700份。
实施例3
一种苹果保鲜方法,包括如下步骤,
1)待苹果长至8成熟之前的5天将电解食盐水均匀喷雾在苹果上,每天上午、下午各一次,喷至苹果上有水滴滴落为止;
2)待苹果长至8成熟进行采摘,采摘当日不在喷雾,对采摘好的苹果进行挑选分级,去除烂果、将整理好的苹果放入保鲜剂中浸泡20min,然后轻轻捞出,沥干表面浸泡液;
3)将步骤2)中浸泡后的苹果套袋、装箱,放入冷藏室中,调节冷藏室的温度使得苹果以3℃/h的降温速度降温,直到将苹果表面温度降至5℃,停止降温,在3℃下恒温保藏。
所述步骤1)中电解食盐水为食品级电解食盐水,pH为5,有效氯浓度为50mg/L。
所述步骤2)中保鲜剂按重量份计包括,蔗糖酯70份、柠檬酸9份、维生素E 20份、蜂胶30份、氯化钙9份、淀粉14份、丙三醇1份、山梨糖醇2份和木糖醇2份和纯化水800份。
以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (4)
1.一种苹果保鲜方法,其特征在于,包括如下步骤,
1)待苹果长至7-8成熟之前的3-5天将电解食盐水均匀喷雾在苹果上,每天上午、下午各一次,喷至苹果上有水滴滴落为止;
2)待苹果长至8成熟进行采摘,采摘当日不在喷雾,对采摘好的苹果进行挑选分级,去除烂果、将整理好的苹果放入保鲜剂中浸泡10-20min,然后轻轻捞出,沥干表面浸泡液;
3)将步骤2)中浸泡后的苹果套袋、装箱,放入冷藏室中,调节冷藏室的温度使得苹果以3℃/h的降温速度降温,直到将苹果表面温度降至3-5℃,停止降温,在3℃下恒温保藏。
2.根据权利要求1所述的一种苹果保鲜方法,其特征在于,所述步骤1)中电解食盐水为食品级电解食盐水,pH为3-5,有效氯浓度为30-50mg/L。
3.根据权利要求1所述的一种苹果保鲜方法,其特征在于,所述步骤2)中保鲜剂按重量份计包括,蔗糖酯50-70份、柠檬酸5-9份、维生素E 10-20份、蜂胶20-30份、氯化钙5-9份、淀粉8-14份、保湿剂3-5份和纯化水600-800份。
4.根据权利要求3所述的一种苹果保鲜方法,其特征在于,所述保湿剂选自丙三醇、山梨糖醇和木糖醇中的一种或者他们的混合物。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107279268A (zh) * | 2017-08-03 | 2017-10-24 | 张红霞 | 一种能延长苹果储藏时间的保鲜方法 |
CN111248257A (zh) * | 2020-03-27 | 2020-06-09 | 兰州理工大学 | 一种冬枣保存方法 |
CN113951316A (zh) * | 2021-11-02 | 2022-01-21 | 通渭县鑫旺林果专业合作社 | 一种保鲜剂及其使用方法 |
-
2016
- 2016-08-26 CN CN201610731155.1A patent/CN106306003A/zh not_active Withdrawn
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107279268A (zh) * | 2017-08-03 | 2017-10-24 | 张红霞 | 一种能延长苹果储藏时间的保鲜方法 |
CN111248257A (zh) * | 2020-03-27 | 2020-06-09 | 兰州理工大学 | 一种冬枣保存方法 |
CN113951316A (zh) * | 2021-11-02 | 2022-01-21 | 通渭县鑫旺林果专业合作社 | 一种保鲜剂及其使用方法 |
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Application publication date: 20170111 |