CN106615083A - Fruit and vegetable fresh-keeping method - Google Patents
Fruit and vegetable fresh-keeping method Download PDFInfo
- Publication number
- CN106615083A CN106615083A CN201611061516.2A CN201611061516A CN106615083A CN 106615083 A CN106615083 A CN 106615083A CN 201611061516 A CN201611061516 A CN 201611061516A CN 106615083 A CN106615083 A CN 106615083A
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- China
- Prior art keywords
- fruit
- vegetable
- vegetables
- fruits
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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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
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- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a fruit and vegetable fresh-keeping method. The fruit and vegetable fresh-keeping method is characterized by comprising the following steps of (1) adding sucrose ester, polyvinyl alcohol, monoglyceride, potassium sorbate and hydroxyl propyl benzoate into a certain amount of boiling water and stirring to dissolve; (2) doping starch, stirring uniformly and cooling to form a solution A; and (3) soaking fruit and vegetable into the solution A for 10 to 20 minutes, dipping with one layer of thin coating, taking out the fruit and vegetable, and airing. According to the fruit and vegetable fresh-keeping method, one layer of envelope is formed on the surfaces of the fruit and vegetable, open hole parts can be properly blocked, respiratory action is inhibited, nutrition consumption is reduced, water dispersion is inhibited, microbial invasion is inhibited and deterioration is avoided.
Description
Technical field
The invention belongs to postharvest technology of fruits and vegetables field, relates generally to a kind of preservation method of fruits and vegetables.
Background technology
Water fruits and vegetables are delicious tasty and refreshing because of its, and appetizing helps food, and can provide human body easily the vitamin of shortage, mineral matter and
Organic acid, ensures that people's is healthy, and becomes the important health food that people are liked.But fresh fruit and vegetables are adopted
Physiological change, biological change and the physical change of complexity are still carried out after receipts, the cell and tissue of fruits and vegetables proceed breathing
And transpiration, it is easy to the phenomenon such as shrinkage, weightlessness, wilting, rotten is produced, quality and the sale of fruits and vegetables is affected.At present, at me
State there are about every year 80000000 tons of veterinary antibiotics and rot, and postharvest fruit and vegetable loss late reaches 2O%～40%, lose total value nearly 80,000,000,000
Unit.
The method of common preserving fruit and vegetable utilizing has a lot, and such as refrigeration, radiation preservation, microwave be fresh-keeping and electronic technology fresh-keeping method
Deng, wherein, refrigeration, controlled atmosphere are higher to appointed condition requirement, and equipment investment fund is larger, and production cost is higher, is unfavorable for
Competition；The operating process of radiation preservation is numerous and diverse, it is difficult to grasp；Microwave is fresh-keeping and electronic technology fresh-keeping method, and vegetables are in high temperature action
Under, a large amount of losses of leafy vegetable nutrient content are easily caused, vegetable leaf softens, and mouthfeel is poor.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of preservation method of fruits and vegetables, and in fruit and vegetable surfaces one layer of quilt is formed
Film, can suitably block aperture portion, suppress respiration, reduce nutrient consumption, suppress moisture to distribute, and suppress microorganism invasion, prevent
It is only putrid and deteriorated.
A kind of preservation method of fruits and vegetables, it is characterised in that：1. in quantitative boiling water, sucrose ester, polyvinyl alcohol, list are added
Sweet ester, potassium sorbate, nipasol, stirring is allowed to dissolve；2. mix starch to stir, cool down, form solution A；
3. fruits and vegetables are immersed in into 10-20 minutes in solution A, after dipping in the very thin coating of last layer, taking-up is dried.
Embodiment of the invention, fruits and vegetables are immersed in solution A, block aperture portion, suppress respiration, reduce battalion
Support and consume, suppress moisture to distribute, suppress microorganism invasion, prevent putrid and deteriorated.
Specific embodiment of the invention, in the 100L boiling water, addition 0.01kg～0.1 kg sucrose esters,
0.03kg～0.3kg polyvinyl alcohol, 0.08kg～0.5kg monoglycerides, 0.05kg potassium sorbates, 0.01kg hydroxybenzoic acids third
Ester, stirring is allowed to dissolve；2. mix 1kg～2kg starch to stir, cool down, form solution A；3. fruits and vegetables are immersed in into solution A
Middle 10-20 minutes, after dipping in the very thin coating of last layer, taking-up is dried.
Compared with other preservation methods, fruit and vegetable surfaces of the present invention form one layer of envelope, substantially improve the color and luster of fruits and vegetables, increase
Add brightness, improve the commodity value of fruits and vegetables；The method had both been adapted to small lot and had processed, and also was adapted for fresh-keeping, the mechanization journey of high-volume
Degree is high；The fresh-keeping effect of fruit and vegetable coating is similar to individual packing, but compared with individual packing, cheaper.
Specific embodiment
The specific embodiment of the present invention is described in further detail with reference to embodiment：
Embodiment 1
A kind of preservation method of fruits and vegetables, in 100L boiling water, adds 0.01kg sucrose esters, 0.03kg polyvinyl alcohol, 0.08kg mono- sweet
Ester, 0.05kg potassium sorbates, 0.01kg nipasols, stirring is allowed to dissolve；Mix 1kg starch to stir, cool down,
Form solution A；Fruits and vegetables are immersed in 20 minutes in solution A, after dipping in the very thin coating of last layer, taking-up is dried.
Embodiment 2
Specific embodiment of the invention, in 100L boiling water, adds 0.1 kg sucrose esters, 0.3kg polyvinyl alcohol, 0.5kg
Monoglyceride, 0.05kg potassium sorbates, 0.01kg nipasols, stirring is allowed to dissolve；Mix 2kg starch to stir,
Cooling, forms solution A；Fruits and vegetables are immersed in 10 minutes in solution A, after dipping in the very thin coating of last layer, taking-up is dried.
Claims (2)
1. a kind of preservation method of fruits and vegetables, it is characterised in that comprise the following steps：1. in quantitative boiling water, addition sucrose ester,
Polyvinyl alcohol, monoglyceride, potassium sorbate, nipasol, stirring is allowed to dissolve；2. mix starch to stir, cool down,
Form solution A；3. fruits and vegetables are immersed in into 10-20 minutes in solution A, after dipping in the very thin coating of last layer, taking-up is dried.
2. the preservation method of a kind of fruits and vegetables according to claim 1, it is characterised in that：In the boiling water 100L, add
0.01kg～0.1 kg sucrose esters, 0.03kg～0.3kg polyvinyl alcohol, 0.08kg～0.5kg monoglycerides, 0.05kg sorbic acids
Potassium, 0.01kg nipasols, stirring is allowed to dissolve；Mix 1kg～2kg starch to stir, cool down, form solution A；
Fruits and vegetables are immersed in into 10-20 minutes in solution A, after dipping in the very thin coating of last layer, taking-up is dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611061516.2A CN106615083A (en) | 2016-11-28 | 2016-11-28 | Fruit and vegetable fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611061516.2A CN106615083A (en) | 2016-11-28 | 2016-11-28 | Fruit and vegetable fresh-keeping method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615083A true CN106615083A (en) | 2017-05-10 |
Family
ID=58812928
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611061516.2A Pending CN106615083A (en) | 2016-11-28 | 2016-11-28 | Fruit and vegetable fresh-keeping method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615083A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244231A (en) * | 2018-02-22 | 2018-07-06 | 宁波市农业科学研究院 | Nanometer fruits and vegetables fresh-keeping film-coating agent and its preparation method and application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144042A (en) * | 1995-08-30 | 1997-03-05 | 吴慧敏 | Fresh-keeping coating material for fruit and vegetable |
| CN1488262A (en) * | 2003-08-15 | 2004-04-14 | 中华全国供销合作总社南京野生植物综 | Vegetable and fruit coating antistaling agent and preparing process thereof |
-
2016
- 2016-11-28 CN CN201611061516.2A patent/CN106615083A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1144042A (en) * | 1995-08-30 | 1997-03-05 | 吴慧敏 | Fresh-keeping coating material for fruit and vegetable |
| CN1488262A (en) * | 2003-08-15 | 2004-04-14 | 中华全国供销合作总社南京野生植物综 | Vegetable and fruit coating antistaling agent and preparing process thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244231A (en) * | 2018-02-22 | 2018-07-06 | 宁波市农业科学研究院 | Nanometer fruits and vegetables fresh-keeping film-coating agent and its preparation method and application |
| CN108244231B (en) * | 2018-02-22 | 2021-11-09 | 宁波市农业科学研究院 | Nano fruit and vegetable fresh-keeping film coating agent and preparation method and application thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |
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| WD01 | Invention patent application deemed withdrawn after publication |