CN106857806A - A kind of fresh-keeping liquid and its preservation method of fresh-cut pears - Google Patents
A kind of fresh-keeping liquid and its preservation method of fresh-cut pears Download PDFInfo
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- CN106857806A CN106857806A CN201611262653.2A CN201611262653A CN106857806A CN 106857806 A CN106857806 A CN 106857806A CN 201611262653 A CN201611262653 A CN 201611262653A CN 106857806 A CN106857806 A CN 106857806A
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- Prior art keywords
- fresh
- keeping liquid
- pears
- cut
- keeping
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- 241000220324 Pyrus Species 0.000 title claims abstract description 54
- 235000021017 pears Nutrition 0.000 title claims abstract description 53
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 47
- 239000007788 liquid Substances 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000004321 preservation Methods 0.000 title claims description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 30
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 19
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 15
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 15
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 15
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 15
- 239000011718 vitamin C Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000012153 distilled water Substances 0.000 claims abstract description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 13
- 239000001110 calcium chloride Substances 0.000 claims abstract description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 5
- 235000011148 calcium chloride Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 229960002713 calcium chloride Drugs 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 230000035800 maturation Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical group O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 230000005068 transpiration Effects 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
- A23B7/14—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—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
Abstract
The present invention relates to the application of the fresh-keeping liquid and this fresh-keeping liquid of a kind of fresh-cut pears, the fresh-keeping liquid is prepared from by the raw material including following weight portion, in every 100 parts of distilled water, including 0.5~3.0 part of carragheen, 0.05~0.2 part of potassium sorbate, 0.05~0.2 part of vitamin C, 0.5~2.0 part of calcium chloride.Fresh-keeping liquid of the invention and application method can not only substantially reduce the browning degree of fresh-cut pears, and treated fresh-cut pears product quality is good, rotting rate is low, original quality, nutrition and local flavor can preferably be kept, substantially prolongs shelf life, fresh-keeping simple and quick, the material such as carragheen used meets food safety requirements, and reliability is high.
Description
Technical field
The present invention relates to food preservative technology field, and in particular to a kind of fresh-keeping liquid of fresh-cut pears.
Background technology
Pears have nutritive value higher, are one of deciduous fruit trees that China gives priority to.With living standards of the people
Raising, the quickening of rhythm of life, fresh-cut pears increase severely in the demand of fast food, take-away, pantry industry.But fresh-cut pears because otch easily
Generation brown stain, therefore storage time is very short.
Current the fresh-keeping of fresh-cut pears mainly has the methods such as controlled atmosphere, irradiation, oxidative bactericide, sulfide removal.These skills
Art or high cost, complex operation or fresh-keeping effect are undesirable, limit the circulation and application of fresh-cut pears product.Therefore, green, peace
Entirely, the easily and efficiently exploitation of fresh-cut method for storage and preservation of pear, it will help detracted after adopting, promotes China's fast food, pantry industry
Development.
The content of the invention
It is an object of the invention to provide a kind of fresh-keeping liquid of fresh-cut pears, this fresh-keeping liquid after the combination of heterogeneity by producing
Raw collaboration reciprocal effects, reach preservation.The fresh-keeping liquid is prepared from by the raw material including following weight portion, and every 100
In the distilled water of part, including 0.5~3.0 part of carragheen, 0.05~0.2 part of potassium sorbate, 0.05~0.2 part of vitamin C, chlorine
Change 0.5~2.0 part of calcium.
Preferably, including 1.5~2.0 parts of carragheen, 0.10~0.15 part of potassium sorbate C, vitamin C 0.05~0.10
Part, 1.0~1.5 parts of calcium chloride.
Preferably, the preparation method of the fresh-keeping liquid comprises the following steps：
In putting carragheen into distilled water, 60~80 DEG C are heated to, heating is stopped after it is completely dissolved, add chlorination
Calcium, potassium sorbate and vitamin C, are cooled to room temperature, obtain the fresh-keeping liquid.
Preferably, the carragheen is put into distilled water, is heated to 75 DEG C.
The fresh-keeping method of fresh-cut pears is carried out it is another object of the present invention to Sustainable use fresh-keeping liquid of the present invention.
Preferably, methods described is that taking-up is dried, in temperature 0 after fresh-cut pears are soaked into 3~5min in the fresh-keeping liquid
~5 DEG C, preserve in the environment of relative humidity 70~80%.
Preferably, methods described comprises the following steps：
1) the ripe pears of 7-8 are selected, surface moisture is dried after cleaning, be cut into the fritter of 2~3cm of thickness, it is standby；
2) the fresh-cut pears that will be got ready are put into fresh-keeping liquid, soak 3~5min, and taking-up is dried；
3) the fresh-cut pears that will dry surface preservation liquid are put into freshness protection package, are housed in temperature for 0~5 DEG C, relative humidity
In 80% environment.
Fresh-keeping liquid of the present invention and preservation method have the advantages that：
1) fresh-cut pears are directed to, selection carragheen, potassium sorbate, vitamin C and calcium chloride are used in mixed way, several by this
Synergy after material mixing, realizes to the fresh-keeping of fresh-cut pears.
2) fresh-keeping liquid of the invention is directed to, with the use of preservation method of the present invention, can be not only substantially reduced
The browning degree of fresh-cut pears, and treated fresh-cut pears product quality is good, and rotting rate is low, can preferably keep original
Quality, the original hardness of fresh-cut pears, nutrition and local flavor can be especially kept, substantially prolongs shelf life, and it is simple to operate
Fast, the material such as carragheen used meets food safety requirements, and reliability is high.
3) it is characteristic of the invention that processing fresh-cut pears using the fresh-keeping liquid of green natural, safety, so as to reach preservation and freshness
Effect, its process is simple is quick, with low cost, with good market application foreground.
Specific embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.
The compound method of the antistaling agent described in embodiment and the parameter of preservation method are the optimum values in the application for taking,
As long as but in scope described in claim 1, other values can also be realized.
Embodiment 1
The present embodiment is related to a kind of formula of fresh-keeping liquid of fresh-cut pears, described fresh-cut pears fresh-keeping liquid to be：
In every 100 parts of distilled water, including 0.5 part of carragheen, 0.15 part of potassium sorbate, 0.05 part of vitamin C, calcium chloride
1.5 parts.
The preparation method of the fresh-cut pears fresh-keeping liquid is：
Any of the above raw material is weighed in proportion, carragheen is dissolved in 100ml distilled water, and be heated to 75 DEG C, treat that its is complete
Stop heating after CL, add calcium chloride, potassium sorbate and vitamin C, room temperature is cooled to after being completely dissolved, you can.
It is as follows fresh-keeping method to be carried out using the fresh-keeping liquid：
1) 7-8 maturation pears are selected, is dried after cleaning；Using Stupalox peeling, core, the block for being cut into 2~3cm of thickness is standby.
2) the fresh-cut pears that will be got ready are put into fresh-keeping liquid, soak 4min, and taking-up is dried.
3) the fresh-cut pears after treatment are put into freshness protection package, be housed in temperature be 4 DEG C, in the environment of relative humidity 80%.
Embodiment 2
The present embodiment is related to a kind of formula of fresh-keeping liquid of fresh-cut pears, described fresh-cut pears fresh-keeping liquid to be：
In every 100 parts of distilled water, 1.5 parts of carragheen, 0.10 part of potassium sorbate, 0.1 part of vitamin C, calcium chloride 1.0
Part.
The preparation method of the fresh-cut pears fresh-keeping liquid is：
Any of the above raw material is weighed in proportion, carragheen is dissolved in 100ml distilled water, and be heated to 75 DEG C, treat that its is complete
Stop heating after CL, add calcium chloride, potassium sorbate and vitamin C, room temperature is cooled to after being completely dissolved, you can.
It is as follows fresh-keeping method to be carried out using the fresh-keeping liquid：
1) 7-8 maturation pears are selected, is dried after cleaning；Using Stupalox peeling, core, the block for being cut into 2~3cm of thickness is standby.
2) the fresh-cut pears that will be got ready are put into fresh-keeping liquid, soak 5min, and taking-up is dried.
3) the fresh-cut pears after treatment are put into freshness protection package, be housed in temperature be 4 DEG C, in the environment of relative humidity 80%.
Embodiment 3
The present embodiment is related to a kind of formula of fresh-keeping liquid of fresh-cut pears, described fresh-cut pears fresh-keeping liquid to be：
In every 100 parts of distilled water, 1.0 parts of carragheen, 0.05 part of potassium sorbate, 0.2 part of vitamin C, calcium chloride 1.5
Part.
The preparation method of the fresh-cut pears fresh-keeping liquid is：
Any of the above raw material is weighed in proportion, carragheen is dissolved in 100ml distilled water, and be heated to 75 DEG C, treat that its is complete
Stop heating after CL, add calcium chloride, potassium sorbate and vitamin C, room temperature is cooled to after being completely dissolved, you can.
It is as follows fresh-keeping method to be carried out using the fresh-keeping liquid：
1) 7-8 maturation pears are selected, is dried after cleaning；Using Stupalox peeling, core, the block for being cut into 2~3cm of thickness is standby.
2) the fresh-cut pears that will be got ready are put into fresh-keeping liquid, soak 4min, and taking-up is dried.
3) the fresh-cut pears after treatment are put into freshness protection package, be housed in temperature be 4 DEG C, in the environment of relative humidity 80%.
Comparative example 1
Compared with Example 1, its difference is that the carragheen is replaced with into sodium alginate.
Comparative example 2
Compared with Example 1, its difference is not add vitamin C and potassium sorbate comparative example 3 wherein
Compared with Example 1, its difference is not add calcium chloride wherein.
The fresh-cut pears embodiment group of table 1 and control group inspection result
* the unit of wherein microbe colony sum is log CFU/g.
* wherein the unit of hardness is N.
* 5 grades of browned area according to pears tangent plane and degree division, it is as follows：
The fresh-cut fruit brown stain grade of table 2
| Grade | Partitioning standards |
| 0 grade | Tangent plane keeps initial color and luster and quality without brown stain. |
| 1 grade | There is slight brown stain in tangent plane. |
| 2 grades | Moderate brown stain is obvious but initial color and luster and quality are still visible. |
| 3 grades | Moderate brown stain, quality is unintelligible, and water sample occurs in surface. |
| 4 grades | Severe brown stain, initial color and luster and quality cannot be distinguished. |
Fresh-cut pears are by after the treatment of embodiment 1~3, browning degree is substantially better than comparative example 1-3 groups.With storage time
Increase, comparative example brown stain is serious, and hardness declines notable, and the 7th natural gift shape occurs significant changes, and the implementation after fresh-keeping liquid treatment
Example group shows clearly texture characteristic, and hardness declines not substantially, and especially the effect of embodiment 2 is more prominent, and browning degree is
Slight brown stain.
Microbe colony sum be weigh fresh cut product security important indicator, fresh-cut pears in storage, micro- life
Thing sum increases over time and has and more significantly increase.Four groups in 7 days shelf lifes, microbe colony sum does not surpass
Cross 5.0log CFU/g.
Using fresh-keeping liquid of the present invention, under the addition interaction of each composition, can preferably remain fresh in shelf life
The fresh color of pears is cut, suppresses the brown stain of pears block, reduce the transpiration of moisture, keep hardness.
Although above having used general explanation, specific embodiment and experiment, the present invention is made to retouch in detail
State, but on the basis of the present invention, it can be made some modifications or improvements, this is to those skilled in the art apparent
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Scope.
Claims (7)
1. a kind of fresh-keeping liquid of fresh-cut pears, it is characterised in that be prepared from by the raw material including following weight portion, every 100 parts
In distilled water, 0.5~3.0 part of carragheen of addition, 0.05~0.2 part of potassium sorbate, 0.05~0.2 part of vitamin C, calcium chloride
0.5~2.0 part.
2. fresh-keeping liquid according to claim 1, it is characterised in that in every 100 parts of distilled water, including carragheen 1.5~
2.0 parts, 0.10~0.15 part of potassium sorbate C, 0.05~0.10 part of vitamin C, 1.0~1.5 parts of calcium chloride.
3. fresh-keeping liquid according to claim 1 and 2, it is characterised in that its preparation method comprises the following steps：
In putting carragheen into distilled water, 60~80 DEG C are heated to, heating is stopped after it is completely dissolved, add calcium chloride, mountain
Potassium sorbate and vitamin C, are cooled to room temperature, obtain the fresh-keeping liquid.
4. fresh-keeping liquid according to claim 3, it is characterised in that after the carragheen is dissolved in into distilled water, be heated to 75
℃。
5. the fresh-keeping method of fresh-cut pears is carried out using fresh-keeping liquid described in any one of claim 1~4.
6. method according to claim 5, it is characterised in that after fresh-cut pears are soaked into 3~5min in the fresh-keeping liquid,
Taking-up is dried, and is preserved in 0~5 DEG C of temperature, the environment of relative humidity 70~80%.
7. method according to claim 6, it is characterised in that comprise the following steps：
1) the ripe pears of 7-8 are selected, surface moisture is dried after cleaning, be cut into the fritter of 2~3cm of thickness, it is standby；
2) the fresh-cut pears that will be got ready are put into fresh-keeping liquid, soak 3~5min, and taking-up is dried；
3) the fresh-cut pears that will dry surface preservation liquid are put into freshness protection package, and it is 0~5 DEG C, relative humidity 80% to be housed in temperature
In environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201611262653.2A CN106857806A (en) | 2016-12-30 | 2016-12-30 | A kind of fresh-keeping liquid and its preservation method of fresh-cut pears |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611262653.2A CN106857806A (en) | 2016-12-30 | 2016-12-30 | A kind of fresh-keeping liquid and its preservation method of fresh-cut pears |
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| CN106857806A true CN106857806A (en) | 2017-06-20 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107343632A (en) * | 2017-08-28 | 2017-11-14 | 阜南县兴农果树有限公司 | A kind of processing method of fresh-cut selenium-rich Huang pears |
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| CN101664055A (en) * | 2009-09-28 | 2010-03-10 | 上海市农业科学院 | Inhibitor for preventing browning of cut vegetable |
| CN101744045A (en) * | 2009-12-24 | 2010-06-23 | 江南大学 | Fresh bamboo shoot coating preservative prepared by edible material |
| CN103976017A (en) * | 2014-06-05 | 2014-08-13 | 中国农业大学 | Fresh fruit preservative |
-
2016
- 2016-12-30 CN CN201611262653.2A patent/CN106857806A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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