CN106417568A - Storage, preservation and drying method of fresh abelmoschus esculentus fruits - Google Patents
Storage, preservation and drying method of fresh abelmoschus esculentus fruits Download PDFInfo
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- CN106417568A CN106417568A CN201610855656.0A CN201610855656A CN106417568A CN 106417568 A CN106417568 A CN 106417568A CN 201610855656 A CN201610855656 A CN 201610855656A CN 106417568 A CN106417568 A CN 106417568A
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- abelmoschus esculentus
- okra fruit
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- fruit
- water
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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
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
-
- 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
Abstract
The present invention discloses a storage, preservation and drying method of fresh abelmoschus esculentus fruits. The method comprises the following steps: pickled fresh abelmoschus esculentus fruits are put into a cold storage to be pre-cooled and the pre-cooled fresh abelmoschus esculentus fruits are subjected to a disinfection using a method of a sodium hypochlorite solution soaking and an ozone water rinsing; then the disinfected abelmoschus esculentus fruits are soaked using a CaCl<2> solution to reduce a decomposition rate of original pectin; and then the soaked abelmoschus esculentus fruits are subjected to a micro-dehydration treatment, an appropriate cold storing and other key preservation technology, so that the preservation period of the abelmoschus esculentus is more than 20 days. A room temperature annual storage can be realized by a freeze drying and other drying technology.
Description
Technical field
The present invention relates to a kind of preservation and freshness of Abelmoschus esculentus okra fruit and drying meanss, belong to agricultural technology field.
Background technology
Abelmoschus esculentus [Abelmoschus esculentus (L.) Moench], also known as Flos abelmoschi manihot and swordweed etc., originate in Africa
Torrid areas, are Malvaceae Abelmoschuss annual herb plant.Abelmoschus esculentus okra fruit is rich in nutritious health-care components, its pectin and many
The stickum of sugar composition, can promote human intestines and stomach to wriggle, and appropriate polyphagia can strengthen human tolerance.It is demonstrated experimentally that Abelmoschus esculentus tool
There are resisting fatigue, the function for the treatment of skin carcinoma, be a kind of novel nourishing health-care vegetable, with very high Development volue and potentiality.But
Tender okra fruit lignifying is very fast, should pluck in time, and not storage tolerance, becomes the Main Bottleneck for limiting Flos abelmoschi manihot industry development.
Compare other vegetables, Abelmoschus esculentus okra fruit fresh keeping time is short, Abelmoschus esculentus okra fruit pluck after normal-temperature fresh-keeping can only 1-2 days,
Common controlled atmosphere also can only be fresh-keeping 3-4 days.For extending Abelmoschus esculentus okra fruit fresh keeping time, most in production are bubble chambers
The fresh-keeping mode of bag on the rocks, not only cost increase, and fresh keeping time was difficult more than 7 days.Existing by Abelmoschus esculentus okra fruit dry
Or dry dry processing mode, there is lignifying quickly, lose edibility in Abelmoschus esculentus okra fruit.
Content of the invention
For the problems referred to above, the invention provides a kind of preservation and freshness of Abelmoschus esculentus okra fruit and drying meanss.The present invention is comprehensive
Close using pre-cooling, sterilization (early stage bacteria reducing), the crucial antistaling process such as micro- processed and suitable refrigerated condition after plucking, can
Flos abelmoschi manihot freshness date is made more than 20 days, by the drying processes such as lyophilizing, achievable room temperature anniversary storage.
The technical scheme is that：A kind of method for storing and refreshing of Abelmoschus esculentus okra fruit, is characterized in that, including following step
Suddenly：
(1) rear freezer pre-cooling is adopted
Abelmoschus esculentus okra fruit after harvesting is put in freezer and is cooled to 5.5～6.5 DEG C in advance, after freezer is stopped 1～1.5 hour
Going out freezer carries out next step operation；Moisturizing is carried out before Abelmoschus esculentus okra fruit pre-cooling, and rate of water make-up controls in Abelmoschus esculentus okra fruit raw materials quality
4.0～5.0%；
(2) (early stage bacteria reducing) is sterilized
Using NaClO solution (Cl-Concentration be 45～55mg/L) soak Abelmoschus esculentus 8～12min of okra fruit after, then adopt 2.4
The Ozone Water of～2.8mg/L is rinsed 1-2 time；Then again using the CaCl that mass concentration is 0.28～0.32%2Solution soaking Huang
Flos abelmoschi manihot 25～35min of okra fruit；
(3) micro- processed
Micro- dehydration is carried out to the Abelmoschus esculentus okra fruit after sterilization so as to which water content declines 2.8～3.2%；
(4) cold preservation
The Abelmoschus esculentus okra fruit of micro- processed is put into 5.5～6.5 DEG C of controlled atmosphere store (by volume, O2Content 5%, CO2
Content 10%, remaining carries out cold preservation nitrogen) in being.After cold preservation 20 days, the nutrition of Abelmoschus esculentus okra fruit, color and luster and fragility are intact.
Present invention also offers a kind of storage drying meanss of Abelmoschus esculentus okra fruit, is characterized in that, it can adopt following 3 kinds
Mode：
1. lyophilizing：
The fresh-keeping Abelmoschus esculentus okra fruit of above-mentioned steps (4) controlled atmosphere store cold preservation is taken out, complete (100 DEG C boiled water 8～12 minutes)-
Cooling (18～22 DEG C cold water 18～22 minutes)-quick-freezing (- 20～-25 DEG C quick-freezing 4～6 minutes)-freezing is (18 at -38～-42 DEG C
～22 minutes)-evacuation drying (25～35 minutes under -0.08～-0.1Mpa of vacuum).
2. low pressure (vacuum) cold drying
The fresh-keeping Abelmoschus esculentus okra fruit of above-mentioned steps (4) controlled atmosphere store cold preservation is taken out, complete (100 DEG C boiled water 8～12 minutes)-
Cooling (18～22 DEG C cold water 18～22 minutes)-low pressure (vacuum) cold drying (under -0.08～-0.1Mpa of vacuum, 75～85
DEG C drying 25～35 minutes).
3. high pressure low temperature dries
The fresh-keeping Abelmoschus esculentus okra fruit of above-mentioned steps (4) controlled atmosphere store cold preservation is taken out, complete (100 DEG C boiled water 8～12 minutes)-
Cooling (18～22 DEG C cold water 18～22 minutes)-high pressure low temperature dry (under 0.35～0.45Mpa of high pressure, 55～65 DEG C of dryings 25
～35 minutes).
The invention has the beneficial effects as follows：
(1) present invention is by the way of the rinsing of liquor natrii hypochloritises' immersion+Ozone Water, and bacteria reducing effect is obvious, tender okra
The bacteria reducing rate of fruit is up to more than 99%；Then CaCl is adopted again2Solution soaking Abelmoschus esculentus okra fruit, can effectively reduce Abelmoschus esculentus okra fruit
The Pectin, proto decomposition rate of clean vegetables, is conducive to keeping fragility, color and luster and the flavour of Abelmoschus esculentus okra fruit clean vegetables；
(2) present invention can significantly reduce its respiratory intensity in fresh-retaining preserving process using micro- processed, postpone breathing
The appearance on peak, preferably protects the cell membrane integrity of Abelmoschus esculentus okra fruit clean vegetables so as to which relative conductivity maintains relatively low water
Flat, and keep good sense organ color and luster.
(3) pre-cooling, sterilization (early stage bacteria reducing), micro- processed and suitable cold preservation bar after present invention comprehensive utilization is plucked
The key antistaling process such as part, can make Flos abelmoschi manihot freshness date more than 20 days；
(4) present invention solves Flos abelmoschi manihot not storage tolerance, goods by the drying processes such as lyophilizing, achievable room temperature anniversary storage
Frame phase short problem, and after lyophilizing Abelmoschus esculentus nutritive value unaffected.
(5) product does not use antistaling agent completely, it is to avoid the problems such as chemical residual, it is ensured that the green health of product.
Specific embodiment
Embodiment 1：
(1) pluck：4 days harvesting okra fruits after the usual blossom fall of Abelmoschus esculentus commodity fresh fruit, standard of plucking is long 6～12 lis with fruit
Rice, fruit appearance emerald green, in fruit, seed is unaged for degree；
(2) selected：The Abelmoschus esculentus fruit of lignifying, the infringement of curved or disease pest etc. is chosen and is removed；
(3) rear freezer pre-cooling is adopted：Abelmoschus esculentus okra fruit after will be selected is put in freezer and is cooled to 6 DEG C in advance, stops 1 in freezer little
When after go out freezer and carry out next step operation.Before Abelmoschus esculentus okra fruit pre-cooling, moisturizing, moisturizing are carried out 1 time using combined sprinkler surface spray
Amount controls the 4.5% of Abelmoschus esculentus okra fruit raw materials quality.Abelmoschus esculentus raw material can be efficiently controlled in precooling process using this mode
Percentage of water loss.
(4) sterilization (early stage bacteria reducing) adopts NaClO solution (Cl-Concentration be 50mg/L) soak Abelmoschus esculentus okra fruit 10min after,
Rinsed 1-2 time using the Ozone Water of 2.6mg/L again, bacteria reducing effect is obvious, and the bacteria reducing rate of Abelmoschus esculentus okra fruit is up to more than 99%；So
Afterwards again using the CaCl that mass concentration is 0.30%2Solution soaking Abelmoschus esculentus okra fruit 30min, can effectively reduce Abelmoschus esculentus okra fruit net
The Pectin, proto decomposition rate of dish, is conducive to keeping fragility, color and luster and the flavour of Abelmoschus esculentus okra fruit clean vegetables.
(5) micro- processed：Micro- dehydration 3%, water content before dehydration are carried out to the Abelmoschus esculentus okra fruit drum hot blast after sterilization
30% or so, water content 27% or so after dehydration.Micro- processed can significantly reduce its respiratory intensity in fresh-retaining preserving process,
The appearance of respiratory climacteric is postponed, preferably protects the cell membrane integrity of Abelmoschus esculentus okra fruit clean vegetables so as to which relative conductivity is maintained
In reduced levels, and keep good sense organ color and luster.
(6) cold preservation：The Abelmoschus esculentus okra fruit of micro- processed is put into 6 DEG C of controlled atmosphere store (by volume, O2Content 5%, CO2
Content 10%, remaining carries out cold preservation nitrogen) in being, can be with cold preservation 20 days, i.e. freshness date >=20 day.
Through above-mentioned fresh-keeping after, the nutrition of Abelmoschus esculentus okra fruit, color and luster and fragility are intact, and freshness date can extend to 20 days.Permissible
Directly listing is sold.
Embodiment 2：Lyophilizing
The fresh-keeping Abelmoschus esculentus okra fruit of above-mentioned steps (6) controlled atmosphere store cold preservation is taken out, complete (100 DEG C boiled water 10 minutes)-cold
But (20 DEG C cold water 20 minutes)-quick-freezing (- 22 DEG C quick-freezing 5 minutes)-freezing (20 minutes at -40 DEG C)-evacuation dries (vacuum
- 0.08～-0.1Mpa is lower 30 minutes for degree).
After accelerated freeze-drying, the active component of Abelmoschus esculentus okra fruit retains completely, and moisture is less than 1%, can protect in the anniversary under room temperature
Deposit, storage tolerance, shelf life be not short to solve the problems, such as Flos abelmoschi manihot.After lyophilizing, the quality of Flos abelmoschi manihot is as follows：Containing protein 23.18%, always
Sugar 16.7%, polysaccharide 1.90%, fat 8.9%, contains retinol1 .71mg, vitamin C in flavone 2.73%, 100g dry fruit
21mg, vitamin B1 0.21mg, vitamin B2 0.23mg, carotene 0.39mg, nicotinic acid 1.1mg, calcium 109mg, phosphorus
87mg, ferrum 0.9mg, zinc 2.81mg, manganese 13.7mg.
Embodiment 3：Low pressure (vacuum) cold drying
The fresh-keeping Abelmoschus esculentus okra fruit of above-mentioned steps (6) controlled atmosphere store cold preservation is taken out, complete (100 DEG C boiled water 10 minutes)-cold
But (20 DEG C cold water 20 minutes)-low pressure (vacuum) cold drying (under -0.08～-0.1Mpa of vacuum, 80 DEG C drying 30 minutes).
After above-mentioned Abelmoschus esculentus are dry, the active component of Flos abelmoschi manihot retains completely, and moisture is less than 1%, can protect in the anniversary under room temperature
Deposit, storage tolerance, shelf life be not short to solve the problems, such as Flos abelmoschi manihot.
Embodiment 4：High pressure low temperature dries
The fresh-keeping Abelmoschus esculentus okra fruit of above-mentioned steps (6) controlled atmosphere store cold preservation is taken out, complete (100 DEG C boiled water 10 minutes)-cold
But (20 DEG C cold water 20 minutes)-high pressure low temperature dries (under high pressure 0.4Mpa, 60 DEG C drying 30 minutes).
After above-mentioned Abelmoschus esculentus are dry, the active component of Flos abelmoschi manihot retains completely, and moisture is less than 1%, can protect in the anniversary under room temperature
Deposit, storage tolerance, shelf life be not short to solve the problems, such as Flos abelmoschi manihot.
Claims (5)
1. a kind of method for storing and refreshing of Abelmoschus esculentus okra fruit, is characterized in that, comprise the following steps：
(1) rear freezer pre-cooling is adopted
Abelmoschus esculentus okra fruit after harvesting is put in freezer and is cooled to 5.5～6.5 DEG C in advance；Moisturizing is carried out before Abelmoschus esculentus okra fruit pre-cooling,
Rate of water make-up controls the 4.0～5.0% of Abelmoschus esculentus okra fruit raw materials quality；
(2) sterilize
After NaClO solution soaking Abelmoschus esculentus 8～12min of okra fruit, then the Ozone Water rinsing 1-2 using 2.4～2.8mg/L
Secondary；Then again using the CaCl that mass concentration is 0.28～0.32%2Solution soaking Abelmoschus esculentus 25～35min of okra fruit；Described
The Cl of NaClO solution-Concentration is 45～55mg/L；
(3) micro- processed
Micro- dehydration is carried out to the Abelmoschus esculentus okra fruit after sterilization so as to which water content declines 2.8～3.2%；
(4) cold preservation
Cold preservation is carried out in the controlled atmosphere store that the Abelmoschus esculentus okra fruit of micro- processed is put into 5.5～6.5 DEG C；The gas of the controlled atmosphere store
Body, by volume, O2Content 5%, CO2Content 10%, remaining is nitrogen.
2. a kind of method for storing and refreshing of Abelmoschus esculentus okra fruit as claimed in claim 1, is characterized in that, step (1) Huang Qiu
Certain herbaceous plants with big flowers okra fruit goes out freezer after freezer is stopped 1～1.5 hour.
3. a kind of storage drying meanss of Abelmoschus esculentus okra fruit, is characterized in that, by the guarantor of claim 1 step (4) controlled atmosphere store cold preservation
Cadmium yellow Flos abelmoschi manihot okra fruit is taken out, through following step lyophilizing：
Complete：100 DEG C of boiled water 8～12 minutes；
Cooling：18～22 DEG C of cold water 18～22 minutes；
Quick-freezing：- 20～-25 DEG C of quick-freezings 4～6 minutes；
Freezing：18～22 minutes at -38～-42 DEG C：
Evacuation dries：25～35 minutes under -0.08～-0.1Mpa of vacuum.
4. a kind of storage drying meanss of Abelmoschus esculentus okra fruit, is characterized in that, by the guarantor of claim 1 step (4) controlled atmosphere store cold preservation
Cadmium yellow Flos abelmoschi manihot okra fruit is taken out, and dries through following step low-pressure low-temperature：
Complete：100 DEG C of boiled water 8～12 minutes；
Cooling：18～22 DEG C of cold water 18～22 minutes；
Low-pressure low-temperature dries：Under -0.08～-0.1Mpa of vacuum, 75～85 DEG C of dryings 25～35 minutes.
5. a kind of storage drying meanss of Abelmoschus esculentus okra fruit, is characterized in that, by the guarantor of claim 1 step (4) controlled atmosphere store cold preservation
Cadmium yellow Flos abelmoschi manihot okra fruit is taken out, and dries through following step high pressure low temperature：
Complete：100 DEG C of boiled water 8～12 minutes；
Cooling：18～22 DEG C of cold water 18～22 minutes；
High pressure low temperature dries：Under 0.35～0.45Mpa of high pressure, 55～65 DEG C of dryings 25～35 minutes.
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| CN201610855656.0A CN106417568A (en) | 2016-09-27 | 2016-09-27 | Storage, preservation and drying method of fresh abelmoschus esculentus fruits |
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Cited By (8)
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|---|---|---|---|---|
| CN107439670A (en) * | 2017-08-11 | 2017-12-08 | 巢湖美维食品有限公司 | A kind of fresh-keeping preprocess method before quick-frozen gumbo freezing |
| CN108174954A (en) * | 2018-02-06 | 2018-06-19 | 山东棉花研究中心 | A kind of production method of gumbo leaf cold tea |
| CN108294145A (en) * | 2018-02-06 | 2018-07-20 | 段冉 | A kind of production method of gingili leaf cold tea |
| CN109997909A (en) * | 2019-03-07 | 2019-07-12 | 南阳师范学院 | A kind of fresh-keeping and cold storage method for soft seed fresh pomegranate |
| CN110200067A (en) * | 2019-07-08 | 2019-09-06 | 桂林理工大学 | A kind of preservation method of okra |
| CN111436484A (en) * | 2020-04-02 | 2020-07-24 | 杭州师范大学 | Method for drying okra |
| CN111449126A (en) * | 2020-04-03 | 2020-07-28 | 杭州师范大学 | Fresh-keeping method for okra |
| CN112715648A (en) * | 2021-01-03 | 2021-04-30 | 贵阳学院 | Coating air-conditioning composite fresh-keeping method for okra |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439670A (en) * | 2017-08-11 | 2017-12-08 | 巢湖美维食品有限公司 | A kind of fresh-keeping preprocess method before quick-frozen gumbo freezing |
| CN108174954A (en) * | 2018-02-06 | 2018-06-19 | 山东棉花研究中心 | A kind of production method of gumbo leaf cold tea |
| CN108294145A (en) * | 2018-02-06 | 2018-07-20 | 段冉 | A kind of production method of gingili leaf cold tea |
| CN109997909A (en) * | 2019-03-07 | 2019-07-12 | 南阳师范学院 | A kind of fresh-keeping and cold storage method for soft seed fresh pomegranate |
| CN110200067A (en) * | 2019-07-08 | 2019-09-06 | 桂林理工大学 | A kind of preservation method of okra |
| CN110200067B (en) * | 2019-07-08 | 2021-08-27 | 桂林理工大学 | Fresh-keeping method for okra |
| CN111436484A (en) * | 2020-04-02 | 2020-07-24 | 杭州师范大学 | Method for drying okra |
| CN111449126A (en) * | 2020-04-03 | 2020-07-28 | 杭州师范大学 | Fresh-keeping method for okra |
| CN112715648A (en) * | 2021-01-03 | 2021-04-30 | 贵阳学院 | Coating air-conditioning composite fresh-keeping method for okra |
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Application publication date: 20170222 |