CN106343009A - Pear preservation method - Google Patents
Pear preservation method Download PDFInfo
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- CN106343009A CN106343009A CN201610731660.6A CN201610731660A CN106343009A CN 106343009 A CN106343009 A CN 106343009A CN 201610731660 A CN201610731660 A CN 201610731660A CN 106343009 A CN106343009 A CN 106343009A
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- Prior art keywords
- pear
- pears
- preservation method
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- agent
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- 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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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000004321 preservation Methods 0.000 title claims abstract description 18
- 241000220324 Pyrus Species 0.000 claims abstract description 88
- 235000021017 pears Nutrition 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 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
- 239000003795 chemical substances by application Substances 0.000 claims description 21
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 230000035800 maturation Effects 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 9
- 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
- 241000628997 Flos Species 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
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 5
- 239000000460 chlorine Substances 0.000 claims description 5
- 229910052801 chlorine Inorganic materials 0.000 claims description 5
- 235000021355 Stearic acid Nutrition 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 239000007766 cera flava Substances 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
- 239000000203 mixture Substances 0.000 claims description 4
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 4
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 4
- 239000008117 stearic acid Substances 0.000 claims description 4
- 239000000080 wetting agent Substances 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
- 239000003292 glue Substances 0.000 claims 1
- 230000003020 moisturizing effect Effects 0.000 claims 1
- 150000005846 sugar alcohols Chemical class 0.000 claims 1
- 239000000243 solution Substances 0.000 abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 3
- 235000002639 sodium chloride Nutrition 0.000 abstract 3
- 239000011780 sodium chloride Substances 0.000 abstract 3
- 238000002791 soaking Methods 0.000 abstract 2
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000003306 harvesting Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 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
- 239000000600 sorbitol Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 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
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 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
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0441—Treatment other than blanching preparatory to freezing
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to the preservation field of fruits and particularly relates to a pear preservation method. The pear preservation method comprises the following steps: (1) uniformly spraying an electrolyzed table salt solution to pears within 3-5 days before 70%-80% of maturity of pears, wherein the electrolyzed table salt solution is sprayed once respectively in the morning and afternoon until water drips from the pears; (2) picking the pears when the pears grow to be 80% of maturity, selecting and grading the picked pears, removing the rotten pears, soaking the selected pears into a preservative for 10-20 minutes, gently taking the pears out, and draining off the soaking solution on the surfaces of the pears, wherein the electrolyzed table salt solution is not sprayed in the picking day; and (3) bagging and binning the pears soaked in the step (2), putting the pears into a refrigerating chamber, regulating the temperature of the refrigerating chamber to cool the pears in a cooling speed of 3DEG C/h until the surface temperatures of the pears are decreased to 3-5 DEG C, stopping cooling, and preserving the pears at a constant temperature below 3 DEG C. By virtue of the preservation field, the quality of the pears can be effectively maintained, and the storage period of the pears can be prolonged.
Description
Technical field
The invention belongs to field of fruit freshness keeping is and in particular to a kind of pear preservation method.
Background technology
Pear fruit is crisp and succulence, nutritious, and typically the high temperature season in eight, September harvests, and is provided without fresh-keeping
The pear of pretreatment sarcocarp during normal storage can send out deliquescing quickly continuous, and quality deterioration is rapid, and nutritive value reduces.Pear
Plucking after-tack and brown stain is common problem in storage, and therefore, delayed fruit softens and reduce brown stain generation, significant.
Content of the invention
It is an object of the invention to provide a kind of preservation method of pear, the method effectively can extend storage period, prevent pear
Produce brown stain, rot, problem that sarcocarp shrinkage, mouthfeel decline, keep well soluble solid content and the hardness of pear.
The invention provides following technical scheme:
A kind of pear preservation method, comprises the steps,
1) treat pear length 3-5 days to before 7-8 maturation by electrolytic saltwater even spraying on pear, every morning, afternoon
Each once, be sprayed onto on pear till having water droplet drippage；
2) treat that pear length is plucked to 8 maturations, pluck the same day not in spraying, carry out selecting classification to the pear plucked, go
Put into immersion 10-20min in antistaling agent except decayed fruit, by the pear put in order, then gently pull out, drain surface soak；
3) by step 2) in soak after pear bagging, vanning, put in cold room, adjust cold room temperature make pear with
The cooling rate cooling of 3 DEG C/h, until pear surface temperature is down to 3-5 DEG C, stops cooling, constant-temperature preserving at 3 DEG C.
Preferably, in described step 1), electrolytic saltwater is food stage electrolytic saltwater, and ph is 3-5, and effective chlorine density is
30-50mg/l.
Preferably, described step 2) in antistaling agent include by weight, Herba Capsellae seed 30-50 part, Flos Caryophylli 20-30 part, osmanthus
Skin 30-50 part, Herba thymi vulgariss 10-20 part, calcium chloride 5-9 part, wetting agent 3-5 part, water-repelling agent 20-30 part and purified water 1000-
1200 parts.
Preferably, described wetting agent is selected from one of glycerol, Sorbitol and xylitol or their mixture.
Preferably, described water-repelling agent is selected from one of food stage Lac, Cera Flava and stearic acid or their mixture.
A kind of preparation method of pear antistaling agent, comprises the steps,
1) Herba Capsellae seed, Flos Caryophylli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba thymi vulgariss are smashed to pieces grinding, add 50% appropriate ethanol solution, be placed on and extract on shaking table,
Shaking speed turns for 80-100, and Extracting temperature is 50-60 DEG C, extraction 3 times, 30 minutes every time, united extraction liquid, filtering and concentrating,
It is dried under vacuum to paste；
2) by the paste extract obtaining in step 1) lyophilization, it is then ground to powder；
3) purified water is placed in blender, at 20-30 DEG C, turns/rotating speed stirring 3-5 the min of min with 50-60, in stirring
Successively by step 2 under state) powder, calcium chloride, wetting agent and the water-repelling agent that obtain add to blender, and interpolation finishes
Afterwards, it is warming up to 50-60 DEG C, blender rotating speed is adjusted to 800-900 and turns/min continuation stirring, when stirring liquid color shade is uniform
When, close blender, obtain final product described antistaling agent.
The method of the present invention can effectively keep pear quality, and can extend pear storage period；The practical spirit of the method for the present invention
Live, can carry out short, in, Long-term Storage, after harvesting without antistaling agent soak pear can carry out short-term fresh-retaining preserving；Warp after harvesting
The pear of antistaling agent immersion treatment can carry out medium-term and long-term fresh-retaining preserving, the pears through antistaling agent immersion treatment, cold preservation storage after harvesting
Son can carry out long-period freshness preserving storage.
Specific embodiment
Embodiment 1
A kind of pear preservation method, comprises the steps,
1) treat pear length 3 days to before 7 maturations by electrolytic saltwater even spraying on pear, every morning, afternoon each one
Secondary, it is sprayed onto on pear till having water droplet drippage；
2) treat that pear length is plucked to 8 maturations, pluck the same day not in spraying, carry out selecting classification to the pear plucked, go
Put into immersion 10min in antistaling agent except decayed fruit, by the pear put in order, then gently pull out, drain surface soak；
3) by step 2) in soak after pear bagging, vanning, put in cold room, adjust cold room temperature make pear with
The cooling rate cooling of 3 DEG C/h, until pear surface temperature is down to 3 DEG C, stops cooling, constant-temperature preserving at 3 DEG C.
In described step 1), electrolytic saltwater is food stage electrolytic saltwater, and ph is 3, and effective chlorine density is 30mg/l.
Described step 2) in antistaling agent include by weight, 30 parts of Herba Capsellae seed, 20 parts of Flos Caryophylli, 30 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba thymi vulgariss
10 parts, 5 parts of calcium chloride, 3 parts of glycerol, 20 parts of food stage Lac and 1000 parts of purified water.
Embodiment 2
A kind of pear preservation method, comprises the steps,
1) treat pear length 4 days to before 8 maturations by electrolytic saltwater even spraying on pear, every morning, afternoon each one
Secondary, it is sprayed onto on pear till having water droplet drippage；
2) treat that pear length is plucked to 8 maturations, pluck the same day not in spraying, carry out selecting classification to the pear plucked, go
Put into immersion 15min in antistaling agent except decayed fruit, by the pear put in order, then gently pull out, drain surface soak；
3) by step 2) in soak after pear bagging, vanning, put in cold room, adjust cold room temperature make pear with
The cooling rate cooling of 3 DEG C/h, until pear surface temperature is down to 4 DEG C, stops cooling, constant-temperature preserving at 3 DEG C.
In described step 1), electrolytic saltwater is food stage electrolytic saltwater, and ph is 4, and effective chlorine density is 40mg/l.
Described step 2) in antistaling agent include by weight, 40 parts of Herba Capsellae seed, 25 parts of Flos Caryophylli, 40 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba thymi vulgariss
15 parts, 7 parts of calcium chloride, 2 parts of Sorbitol, 2 parts of xylitol, 10 parts of Cera Flava, 15 parts of stearic acid and 1100 parts of purified water.
Embodiment 3
A kind of pear preservation method, comprises the steps,
1) treat pear length 5 days to before 8 maturations by electrolytic saltwater even spraying on pear, every morning, afternoon each one
Secondary, it is sprayed onto on pear till having water droplet drippage；
2) treat that pear length is plucked to 8 maturations, pluck the same day not in spraying, carry out selecting classification to the pear plucked, go
Put into immersion 20min in antistaling agent except decayed fruit, by the pear put in order, then gently pull out, drain surface soak；
3) by step 2) in soak after pear bagging, vanning, put in cold room, adjust cold room temperature make pear with
The cooling rate cooling of 3 DEG C/h, until pear surface temperature is down to 5 DEG C, stops cooling, constant-temperature preserving at 3 DEG C.
Preferably, in described step 1), electrolytic saltwater is food stage electrolytic saltwater, and ph is 5, and effective chlorine density is
50mg/l.
Described step 2) in antistaling agent include by weight, 50 parts of Herba Capsellae seed, 30 parts of Flos Caryophylli, 50 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba thymi vulgariss
20 parts, 9 parts of calcium chloride, 1 part of glycerol, 2 parts of Sorbitol, 2 parts of xylitol, 10 parts of food stage Lac, 10 parts of Cera Flava, stearic acid
10 parts and 1200 parts of purified water.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to aforementioned reality
Apply example the present invention has been described in detail, for a person skilled in the art, it still can be to aforementioned each enforcement
Technical scheme described in example is modified, or carries out equivalent to wherein some technical characteristics.All essences in the present invention
Within god and principle, any modification, equivalent substitution and improvement made etc., should be included within the scope of the present invention.
Claims (5)
1. a kind of pear preservation method is it is characterised in that comprise the steps,
1) treat pear length 3-5 days to before 7-8 maturation by electrolytic saltwater even spraying on pear, every morning, afternoon
Each once, be sprayed onto on pear till having water droplet drippage；
2) treat that pear length is plucked to 8 maturations, pluck the same day not in spraying, carry out selecting classification to the pear plucked, go
Put into immersion 10-20min in antistaling agent except decayed fruit, by the pear put in order, then gently pull out, drain surface soak；
3) by step 2) in soak after pear bagging, vanning, put in cold room, adjust cold room temperature make pear with
The cooling rate cooling of 3 DEG C/h, until pear surface temperature is down to 3-5 DEG C, stops cooling, constant-temperature preserving at 3 DEG C.
2. a kind of pear preservation method according to claim 1 it is characterised in that in described step 1) electrolytic saltwater be
Food stage electrolytic saltwater, ph is 3-5, and effective chlorine density is 30-50mg/l.
3. a kind of pear preservation method according to claim 1 is it is characterised in that described step 2) in antistaling agent by weight
Part meter includes, Herba Capsellae seed 30-50 part, Flos Caryophylli 20-30 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 30-50 part, Herba thymi vulgariss 10-20 part, calcium chloride 5-9 part, moisturizing
Agent 3-5 part, water-repelling agent 20-30 part and purified water 1000-1200 part.
4. a kind of pear preservation method according to claim 3 is it is characterised in that described wetting agent is selected from glycerol, mountain
One of pears sugar alcohol and xylitol or their mixture.
5. a kind of pear preservation method according to claim 3 is it is characterised in that described water-repelling agent is selected from food stage worm
One of glue, Cera Flava and stearic acid or their mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610731660.6A CN106343009A (en) | 2016-08-26 | 2016-08-26 | Pear preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610731660.6A CN106343009A (en) | 2016-08-26 | 2016-08-26 | Pear preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106343009A true CN106343009A (en) | 2017-01-25 |
Family
ID=57854994
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610731660.6A Withdrawn CN106343009A (en) | 2016-08-26 | 2016-08-26 | Pear preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106343009A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549300A (en) * | 2017-08-15 | 2018-01-09 | 广西柳城县成霖农业科技有限公司 | A kind of citrus storage method |
| CN109042862A (en) * | 2018-07-26 | 2018-12-21 | 无为县辉琴农副产品销售部 | Improve the fresh-keeping and preserving method of the operatic circle condition |
-
2016
- 2016-08-26 CN CN201610731660.6A patent/CN106343009A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549300A (en) * | 2017-08-15 | 2018-01-09 | 广西柳城县成霖农业科技有限公司 | A kind of citrus storage method |
| CN109042862A (en) * | 2018-07-26 | 2018-12-21 | 无为县辉琴农副产品销售部 | Improve the fresh-keeping and preserving method of the operatic circle condition |
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Application publication date: 20170125 |