CN106417575A - Fig preservation method - Google Patents
Fig preservation method Download PDFInfo
- Publication number
- CN106417575A CN106417575A CN201610838603.8A CN201610838603A CN106417575A CN 106417575 A CN106417575 A CN 106417575A CN 201610838603 A CN201610838603 A CN 201610838603A CN 106417575 A CN106417575 A CN 106417575A
- Authority
- CN
- China
- Prior art keywords
- preservation method
- fruit
- packaging material
- described packaging
- encapsulant
- 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.)
- Pending
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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
- A23B7/14—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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention provides a fig preservation method and belongs to the field of fruit fresh-keeping. The fig preservation method mainly comprises the following steps that (a) a fruit bottom sealing material is prepared according to the mass ratio of chitosan to starch to water is 1 to 4 to 5, mixing is performed, and then even stirring is performed; (b) the fruit bottom cut positions are coated with the sealing material after fruit picking; (c) cold shocking processing is performed at the temperature of -2 to 0 DEG C for 2 hours; (d) independent nitrogen-filled packing is performed. The fig preservation method is convenient to operate and free of additives, does not destroy the nutrients of figs themselves and facilitates storage, transportation and sell.
Description
Technical field：
A kind of fig preservation method of the present invention belongs to field of fruit freshness keeping, more particularly, to a kind of fig preservation method.
Background technology：
Freshness date after the harvesting of fig fresh fruit is shorter, so that its maturation is declined in particular with the release of itself old and feeble hormone ethylene
Old progress faster, fresh fruit thin skin, cracking of easily damaging, the blow-by of fruit bottom in addition, juice outflows, at normal temperatures easy mould growth
Quasi-microorganism, thus just occurring within only 2-3 days at normal temperatures softening brown stain, local flavor decline and rotting, this is the storage of fig, fortune
Defeated and sale brings very big difficulty；
Research shows, using methods such as chemical preservative, Chinese herbal medicine extract, air conditioned storage and ozone fresh-keepings, all can be in difference
Is extended on degree, for example the shelf-life of fig：Research is had to use 6%CaCl2 solution leaching fruit respectively 15 minutes, through 1-3%'s
After chitosan-acetic acid solution is processed, then with 43 DEG C of hot water leaching fruits, Heat thermostability is carried out to fruit, at 1 DEG C, then preserve fig
Fruit, finds that fruit rot rate substantially reduces, and Heat thermostability effect is preferably, somebody's Peracetic acid, phytic acid, CaCl2 etc.
Antistaling agent and soak fruit respectively by Chinese medicine extracts such as Chinese gall, tarragon, cloves, Chinese cassia tree, Ligusticum wallichiis and do contrast test, finds suitably dense
The Peracetic acid of degree and Chinese medicine extract effect are more obvious, but the bad operation on producing of above two method, particularly
Fresh-keeping with extracts of Chinese herbal medicine, limited starting material, limit the practical application of the method；
Number of patent application is CN201110044731.2, fig preservative and its application, using cold after the immersion of different solutions
The method hidden extends the fresh storage time no spending flowers and fruits fruit bottom blow-by fruit, and the method that these soak certainly will lead to fig
The loss of nutrient content and the change of internal chemical composition, security and flavour nutrient await discussing.
Content of the invention：
It is an object of the invention to provide the fig nutrition of a kind of easy to operate, no added, inconvenient destruction itself, be easy to store,
Transport and a kind of fig preservation method sold.
The present invention is achieved in that a kind of fig preservation method includes：
A. fruit bottom encapsulant preparation, mass ratio is that sugared shell is poly- 1, starch 4, water 5, stirs evenly after mixing；
B. after picking fruit, encapsulant is applied to fruit bottom wound；
0 DEG C of cold haze 2h of c.-2；
D. independent nitrogen-filled packaging.
Described packaging material are polyethylene film；
Described packaging material are soybean protein/polyvinyl alcohol film；
Described packaging material are silvery white；
Described packaging material are light tight.
Due to carrying out above technology：Fruit bottom encapsulant shitosan has stronger anti-microbial property, is combined rear table with starch
Reveal preferable preservation, while preventing Ficus carica juice liquor stream from going out, delay fig oxidizing brown stain, prevent from growing carefully
Bacterium, and there is edibility, harmless, and can be removed before edible, it is further ensured that edible security；Solely
Vertical nitrogen-filled packaging, delays the release of fig ethene, delay aging process, and effectively prevents fig from damaging, and is readily transported, and
The light tight external packing of silver color, contributes to shading, reduces the aging ability to fig for the light；Cold haze slow down fig cell
Breathing and the speed of growth, broken growth rhythm so as to be in of short duration resting state, reduce inner material consumption and
Accelerate the ripening the release of composition, suppression fig is ripe and aging rate, extends shelf-life；Therefore the present invention is easy to operate, no add
Plus, inconvenience destroy fig nutrition itself, can store under normal temperature or cold storage environment, transport and sell.
Specific embodiment
Hereinafter the preferred embodiments of the present invention are illustrated it will be appreciated that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Specific embodiment：
Embodiment 1：
By poly- for sugared shell 100g, starch 400g, water 500g, stir evenly after mixing and make fruit bottom encapsulant；Pluck 8 maturations no disease pest
Fig that is harmful, flawless, having no mechanical damage, the fruit bottom of the fig under plucking is sealed with above-mentioned encapsulant, put into-
Nitrogen-filled packaging after 2 DEG C of cold shocks two hours, described nitrogen-filled packaging material is silvery white, lighttight polyethylene film.
Embodiment 2：
Pluck 9 ripe no disease and pests harms, the flawless, fig that has no mechanical damage, by the fruit bottom of the fig under plucking, with by
Shitosan 1:Starch 4;The encapsulant sealing that water 5 mixes, uses soybean protein/polyethylene after putting into 0 DEG C of cold shock two hours
Alcohol film nitrogen-filled packaging.
Due to carrying out above technology：Fruit bottom encapsulant shitosan has stronger anti-microbial property, is combined rear table with starch
Reveal preferable preservation, while preventing Ficus carica juice liquor stream from going out, delay fig oxidizing brown stain, prevent from growing carefully
Bacterium, and there is edibility, harmless, and can be removed before edible, it is further ensured that edible security；Solely
Vertical nitrogen-filled packaging, delays the release of fig ethene, delay aging process, and effectively prevents fig from damaging, and is readily transported, and
The light tight external packing of silver color, contributes to shading, reduces the aging ability to fig for the light；Cold haze slow down fig cell
Breathing and the speed of growth, broken growth rhythm so as to be in of short duration resting state, reduce inner material consumption and
Accelerate the ripening the release of composition, suppression fig is ripe and aging rate, extends shelf-life；Therefore the present invention is easy to operate, no add
Plus, inconvenience destroy fig nutrition itself, can store under normal temperature or cold storage environment, transport and sell.
The foregoing is only the preferred embodiments of the present invention, and without limiting the present invention, although with reference to aforementioned enforcement
Example has been described in detail to the present invention, and for a person skilled in the art, it still can be to foregoing embodiments
Described technical scheme is modified, or carries out equivalent to wherein some technical characteristics.All spirit in the present invention
Within 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 fig preservation method it is characterised in that：Comprise the following steps,
A. fruit bottom encapsulant preparation, mass ratio is that sugared shell is poly- 1, starch 4, water 5, stirs evenly after mixing；
B. after picking fruit, encapsulant is applied to fruit bottom wound；
0 DEG C of cold haze 2h of c.-2；
D. independent nitrogen-filled packaging.
2. a kind of fig preservation method according to claim 1 it is characterised in that：Described packaging material are that polyethylene is thin
Film.
3. a kind of fig preservation method according to claim 1 it is characterised in that：Described packaging material are soybean egg
In vain/polyvinyl alcohol film.
4. a kind of fig preservation method according to Claims 2 or 3 it is characterised in that：Described packaging material are silvery white
Color.
5. a kind of fig preservation method according to claim 4 it is characterised in that：Described packaging material are light tight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610838603.8A CN106417575A (en) | 2016-09-22 | 2016-09-22 | Fig preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610838603.8A CN106417575A (en) | 2016-09-22 | 2016-09-22 | Fig preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417575A true CN106417575A (en) | 2017-02-22 |
Family
ID=58165896
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610838603.8A Pending CN106417575A (en) | 2016-09-22 | 2016-09-22 | Fig preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417575A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691624A (en) * | 2017-10-09 | 2018-02-16 | 陈玉海 | A kind of method for storing and refreshing of fig |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351837A (en) * | 2001-11-28 | 2002-06-05 | 胡东风 | Biological gas regulation package and fresh keeping technology |
| CN1978532A (en) * | 2005-12-02 | 2007-06-13 | 天津商学院 | High-strength water-resistance soy protein isolate packing film, and its preparing method and use |
| CN102040760A (en) * | 2010-11-10 | 2011-05-04 | 国家农产品保鲜工程技术研究中心（天津） | Package suitable for storing and refreshing fig and application thereof to storage and refreshment |
| CN104686637A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Long-term fresh-keeping method for fruits |
| CN105104510A (en) * | 2015-09-23 | 2015-12-02 | 界首市地龙养殖专业合作社 | Fresh-preservation method for figs |
-
2016
- 2016-09-22 CN CN201610838603.8A patent/CN106417575A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351837A (en) * | 2001-11-28 | 2002-06-05 | 胡东风 | Biological gas regulation package and fresh keeping technology |
| CN1978532A (en) * | 2005-12-02 | 2007-06-13 | 天津商学院 | High-strength water-resistance soy protein isolate packing film, and its preparing method and use |
| CN102040760A (en) * | 2010-11-10 | 2011-05-04 | 国家农产品保鲜工程技术研究中心（天津） | Package suitable for storing and refreshing fig and application thereof to storage and refreshment |
| CN104686637A (en) * | 2013-12-06 | 2015-06-10 | 青岛中天信达生物技术研发有限公司 | Long-term fresh-keeping method for fruits |
| CN105104510A (en) * | 2015-09-23 | 2015-12-02 | 界首市地龙养殖专业合作社 | Fresh-preservation method for figs |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691624A (en) * | 2017-10-09 | 2018-02-16 | 陈玉海 | A kind of method for storing and refreshing of fig |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170222 |
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| WD01 | Invention patent application deemed withdrawn after publication |