CN106720229A - A kind of cold storage method of yellow peach - Google Patents
A kind of cold storage method of yellow peach Download PDFInfo
- Publication number
- CN106720229A CN106720229A CN201611004266.9A CN201611004266A CN106720229A CN 106720229 A CN106720229 A CN 106720229A CN 201611004266 A CN201611004266 A CN 201611004266A CN 106720229 A CN106720229 A CN 106720229A
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- Prior art keywords
- yellow peach
- peach
- storehouse
- yellow
- freezer
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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
- A23B7/14—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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A kind of cold storage method of yellow peach, step is as follows：By sorting, leaching fresh-keeping liquid, vacuum packaging, controls that wet, cooling is up to outbound step by step at storehouse treatment, temperature control.The beneficial effects of the invention are as follows：Present invention determine that being conducive to the suitable condition of the storage of yellow peach, ensure that rational temperature, humidity, gas componant in storehouse, solve the problems, such as yellow peach storage during dehydration, rot it is fast, improve the storage time of yellow peach and quality will not be destroyed, the edible time of yellow peach is extended, effect is obvious.
Description
Technical field
The present invention relates to fruit refrigeration technical field, and in particular to a kind of cold storage method of yellow peach.
Background technology
Yellow peach belongs to rose family peach category, because meat is gained the name for yellow also known as yellow meat peach.The nutrition very abundant of yellow peach, contains
Have abundant antioxidant (alpha-carotene, beta carotene, lycoxanthin, lycopene and vitamin C, Green Tea Extract etc.),
Dietary fiber (a large amount of pectin in pulp are the celluloses of needed by human body, easily absorb etc.), iron calcium and various trace elements (selenium,
Zinc equal size is the king in fruit higher than other fruit substantially).Soft middle band is hard when yellow peach is eaten, and sweet polyacid is few, in having fragrance, moisture
Deng 14~15 degree of ripe pol.Often eating can play defaecation, reducing blood sugar and blood lipid, Green Tea Extract, dispel blackspot, anti-aging, raising
Immunity etc. is acted on, and can also promote appetite, can be rated as the peach of health fruit, health.
Yellow peach belongs to answers season fruit, therefore is typically all to concentrate listing, directly results in spreading unchecked for market yellow peach, occurs largely
Rot or waste, therefore the nutritional ingredient extension how there is yellow peach is important problem at present, currently in this
The processing method for planting drawback is to be made corresponding can by by yellow peach, so that ensure that the nutrition of yellow peach continues, but due to tank
In the preparation, complex with respect to operation, processing cost is very high for head, therefore it is expensive in itself to directly result in Yellow-peach can, because
This occupation rate of market is also than relatively low, it is impossible to obtain good market digestion, and fruit refrigeration is to extend the physiological routine of fruit at present
Method, but yellow peach is due to the free property of itself, and when being refrigerated, the requirement for humiture is different, therefore tradition
Cold storage mode, be extremely difficult to corresponding technical requirements, cause refrigeration after yellow peach occur nutritional deficiency situation produce.
The content of the invention：
The technical problems to be solved by the invention are that a kind of technological process of offer is simple and easy to apply, and yellow peach is extended to greatest extent
The cold storage method of the yellow peach of storage.
The technical problems to be solved by the invention are realized using following technical scheme：
The cold storage method of a kind of yellow peach, it is characterised in that comprise the following steps：
1) market is purchased or plucks fresh yellow peach, and yellow peach need to be collected in 3 days after shedding, after collection, carry out
Sort, extract band stalk fruit, removal is festered, the lopsided and unabroken fruit in surface；
2) yellow peach after collection is put into purge tank, light salt brine is first put into tank, the addition of light salt brine is to cover
Cross yellow peach to be defined, then stand 15-25min, period is once turned every 5min；This process is soaked by using salt solution
Bubble yellow peach, can carry out the removal of yellow peach outer wall remains of pesticide；
The concentration of above-mentioned light salt brine is 15%, and temperature is 25-30 DEG C；
3) by the yellow peach after above-mentioned treatment, it is put into fresh-keeping liquid, after immersion 15-25min, takes out nature and dry；
The preparation method of above-mentioned fresh-keeping liquid is：Taking 100 parts of clear water, 1 part of white sugar, 1 part of vitamin C, 2 parts of citric acid is carried out
After being uniformly mixed, it is prepared from；The Main Function of this fresh-keeping liquid be because saccharic acid mixed liquor coat can on the surface of peach skin
To prevent contact with air, mitigate oxidation machine meeting, while volatility esters fragrance in being also prevented from yellow peach is lost, reach
To the protective effect to product and local flavor；
4) yellow peach after above-mentioned Preservation Treatment is taken out, after using wall thickness for the plastic bag packaging of 0.025-0.05mm, is taken out
Vacuum, between yellow peach between reserving gaps, noncontact；
5) by freezer, after being spilt using quick lime, then to carry out door window ventilative 3-5 days, then complete using clear water
Storehouse is splashed after storehouse, is dried naturally, realizes that storehouse is sterilized；
6) storehouse after above-mentioned treatment is closed, oxygen content in freezer is adjusted to 3-5%, carbon dioxide content regulation
It is 10-20%, in 80-82%, closed 8-10h, this step facilitates humiture equilibrium in freezer to humid control；
7) yellow peach after will be packed in above-mentioned steps 4 is put into freezer, puts yoke in freezer in advance, and yellow peach is directly put
In on yoke；
8) after after yellow peach storage, temperature of ice house is adjusted to 6-8 DEG C, constant temperature stands precooling 8-10h；
9) after the precooling of above-mentioned steps 8 terminates, it is 3-4 DEG C to reduce storehouse temperature, again deepfreeze 48h；
10) after the deepfreeze of above-mentioned steps 9 terminates, it is 0-1 DEG C to reduce storehouse temperature, and constant temperature stands and puts, until take out, i.e.,
Can；
During refrigeration, each is once opened bag for one week and is breathed freely, and is then vacuumized again, progressively refrigerates.
Following table is the yellow peach nutrient composition content table after fresh yellow peach is refrigerated 3 months with the present invention：
As can be seen from the above table, the present invention refrigeration after yellow peach, its nutritional ingredient in addition to moisture content has slight decrease, its
Other are not changed significantly for his project comparatively fresh yellow peach, therefore yellow peach nutritive value and fresh yellow peach after present invention refrigeration
Nutritive value is essentially identical.
The beneficial effects of the invention are as follows：Present invention determine that being conducive to the suitable condition of the storage of yellow peach, it is ensured that storehouse
Interior rational temperature, humidity, gas componant, solve the problems, such as yellow peach storage during dehydration, rot it is fast, improve yellow peach
Storage time and quality will not be destroyed, extend the edible time of yellow peach, effect is obvious.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment 1
A kind of cold storage method of yellow peach, comprises the following steps：
1) market is purchased or plucks fresh yellow peach, and yellow peach need to be collected in 3 days after shedding, after collection, carry out
Sort, extract band stalk fruit, removal is festered, the lopsided and unabroken fruit in surface；
2) yellow peach after collection is put into purge tank, light salt brine is first put into tank, the addition of light salt brine is to cover
Cross yellow peach to be defined, then stand 25min, period is once turned every 5min；This process is soaked by using salt solution
Yellow peach, can carry out the removal of yellow peach outer wall remains of pesticide；
The concentration of above-mentioned light salt brine is 15%, and temperature is 30 DEG C；
3) by the yellow peach after above-mentioned treatment, it is put into fresh-keeping liquid, after immersion 25min, takes out nature and dry；
The preparation method of above-mentioned fresh-keeping liquid is：Taking 100 parts of clear water, 1 part of white sugar, 1 part of vitamin C, 2 parts of citric acid is carried out
After being uniformly mixed, it is prepared from；The Main Function of this fresh-keeping liquid be because saccharic acid mixed liquor coat can on the surface of peach skin
To prevent contact with air, mitigate oxidation machine meeting, while volatility esters fragrance in being also prevented from yellow peach is lost, reach
To the protective effect to product and local flavor；
4) yellow peach after above-mentioned Preservation Treatment is taken out, after using wall thickness for the plastic bag packaging of 0.05mm, is vacuumized, it is yellow
Reserving gaps between peach, noncontact；
5) by freezer, after being spilt using quick lime, then to carry out door window ventilative 5 days, then using the full storehouse of clear water
Splash after storehouse, dry naturally, realize that storehouse is sterilized；
6) storehouse after above-mentioned treatment is closed, oxygen content in freezer is adjusted to 5%, carbon dioxide content is adjusted to
20%, 82%, closed 10h, this step facilitates humiture equilibrium in freezer to humid control；
7) yellow peach after will be packed in above-mentioned steps 4 is put into freezer, puts yoke in freezer in advance, and yellow peach is directly put
In on yoke；
8) after after yellow peach storage, temperature of ice house is adjusted to 8 DEG C, constant temperature stands precooling 10h；
9) after the precooling of above-mentioned steps 8 terminates, it is 4 DEG C to reduce storehouse temperature, again deepfreeze 48h；
10) after the deepfreeze of above-mentioned steps 9 terminates, it is 1 DEG C to reduce storehouse temperature, and constant temperature stands and puts, until taking out, you can；
During refrigeration, each is once opened bag for one week and is breathed freely, and is then vacuumized again, progressively refrigerates.
Embodiment 2
A kind of cold storage method of yellow peach, comprises the following steps：
1) market is purchased or plucks fresh yellow peach, and yellow peach need to be collected in 3 days after shedding, after collection, carry out
Sort, extract band stalk fruit, removal is festered, the lopsided and unabroken fruit in surface；
2) yellow peach after collection is put into purge tank, light salt brine is first put into tank, the addition of light salt brine is to cover
Cross yellow peach to be defined, then stand 15min, period is once turned every 5min；This process is soaked by using salt solution
Yellow peach, can carry out the removal of yellow peach outer wall remains of pesticide；
The concentration of above-mentioned light salt brine is 15%, and temperature is 25 DEG C；
3) by the yellow peach after above-mentioned treatment, it is put into fresh-keeping liquid, after immersion 15min, takes out nature and dry；
The preparation method of above-mentioned fresh-keeping liquid is：Taking 100 parts of clear water, 1 part of white sugar, 1 part of vitamin C, 2 parts of citric acid is carried out
After being uniformly mixed, it is prepared from；The Main Function of this fresh-keeping liquid be because saccharic acid mixed liquor coat can on the surface of peach skin
To prevent contact with air, mitigate oxidation machine meeting, while volatility esters fragrance in being also prevented from yellow peach is lost, reach
To the protective effect to product and local flavor；
4) yellow peach after above-mentioned Preservation Treatment is taken out, after using wall thickness for the plastic bag packaging of 0.025mm, is vacuumized,
Reserving gaps between yellow peach, noncontact；
5) by freezer, after being spilt using quick lime, then to carry out door window ventilative 3 days, then using the full storehouse of clear water
Splash after storehouse, dry naturally, realize that storehouse is sterilized；
6) storehouse after above-mentioned treatment is closed, oxygen content in freezer is adjusted to 3%, carbon dioxide content is adjusted to
10%, 80%, closed 8h, this step facilitates humiture equilibrium in freezer to humid control；
7) yellow peach after will be packed in above-mentioned steps 4 is put into freezer, puts yoke in freezer in advance, and yellow peach is directly put
In on yoke；
8) after after yellow peach storage, temperature of ice house is adjusted to 6 DEG C, constant temperature stands precooling 8h；
9) after the precooling of above-mentioned steps 8 terminates, it is 3 DEG C to reduce storehouse temperature, again deepfreeze 48h；
10) after the deepfreeze of above-mentioned steps 9 terminates, it is 0 DEG C to reduce storehouse temperature, and constant temperature stands and puts, until taking out, you can；
During refrigeration, each is once opened bag for one week and is breathed freely, and is then vacuumized again, progressively refrigerates.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (1)
1. the cold storage method of a kind of yellow peach, it is characterised in that comprise the following steps：
1) market is purchased or plucks fresh yellow peach, and yellow peach need to be collected in 3 days after shedding, after collection, be sorted,
Band stalk fruit is extracted, removal is festered, the lopsided and unabroken fruit in surface；
2) yellow peach after collection is put into purge tank, light salt brine is first put into tank, the addition of light salt brine is to cover Huang
Peach is defined, and then stands 15-25min, and period is once turned every 5min；It is yellow that this process carries out immersion by using salt solution
Peach, can carry out the removal of yellow peach outer wall remains of pesticide；
The concentration of above-mentioned light salt brine is 15%, and temperature is 25-30 DEG C；
3) by the yellow peach after above-mentioned treatment, it is put into fresh-keeping liquid, after immersion 15-25min, takes out nature and dry；
The preparation method of above-mentioned fresh-keeping liquid is：100 parts of clear water, 1 part of white sugar, 1 part of vitamin C, 2 parts of citric acid is taken to be stirred
After well mixed, it is prepared from；The Main Function of this fresh-keeping liquid is because saccharic acid mixed liquor is coated and can be hindered on the surface of peach skin
The only contact with air, mitigates oxidation machine meeting, while volatility esters fragrance in being also prevented from yellow peach is lost, it is right to reach
The protective effect of product and local flavor；
4) yellow peach after above-mentioned Preservation Treatment is taken out, after using wall thickness for the plastic bag packaging of 0.025-0.05mm, is vacuumized,
Reserving gaps between yellow peach, noncontact；
5) by freezer, after being spilt using quick lime, then to carry out door window ventilative 3-5 days, then bold and vigorous using the full storehouse of clear water
After spilling storehouse, dry naturally, realize that storehouse is sterilized；
6) storehouse after above-mentioned treatment is closed, oxygen content in freezer is adjusted to 3-5%, carbon dioxide content is adjusted to
10-20%, in 80-82%, closed 8-10h, this step facilitates humiture equilibrium in freezer to humid control；
7) yellow peach after will be packed in above-mentioned steps 4 is put into freezer, puts yoke in freezer in advance, and yellow peach is directly placed in wood
On frame；
8) after after yellow peach storage, temperature of ice house is adjusted to 6-8 DEG C, constant temperature stands precooling 8-10h；
9) after the precooling of above-mentioned steps 8 terminates, it is 3-4 DEG C to reduce storehouse temperature, again deepfreeze 48h；
10) after the deepfreeze of above-mentioned steps 9 terminates, it is 0-1 DEG C to reduce storehouse temperature, and constant temperature stands and puts, until taking out, you can；
During refrigeration, each is once opened bag for one week and is breathed freely, and is then vacuumized again, progressively refrigerates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611004266.9A CN106720229A (en) | 2016-11-15 | 2016-11-15 | A kind of cold storage method of yellow peach |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611004266.9A CN106720229A (en) | 2016-11-15 | 2016-11-15 | A kind of cold storage method of yellow peach |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106720229A true CN106720229A (en) | 2017-05-31 |
Family
ID=58968666
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611004266.9A Pending CN106720229A (en) | 2016-11-15 | 2016-11-15 | A kind of cold storage method of yellow peach |
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| Country | Link |
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| CN (1) | CN106720229A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361131A (en) * | 2017-07-06 | 2017-11-21 | 中国农业科学院农产品加工研究所 | A kind of Fresh-cut Apples preservation method |
| CN109479600A (en) * | 2018-11-27 | 2019-03-19 | 中南林业科技大学 | A kind of rainy time produces the sweetening method of yellow peach |
-
2016
- 2016-11-15 CN CN201611004266.9A patent/CN106720229A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361131A (en) * | 2017-07-06 | 2017-11-21 | 中国农业科学院农产品加工研究所 | A kind of Fresh-cut Apples preservation method |
| CN109479600A (en) * | 2018-11-27 | 2019-03-19 | 中南林业科技大学 | A kind of rainy time produces the sweetening method of yellow peach |
| CN109479600B (en) * | 2018-11-27 | 2020-11-06 | 中南林业科技大学 | Sweetening method for producing yellow peaches in rainy days |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
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| WD01 | Invention patent application deemed withdrawn after publication |