CN107079978A - A kind of sterilization and preservation method of extreme high static pressure to fresh-cut carrots - Google Patents
A kind of sterilization and preservation method of extreme high static pressure to fresh-cut carrots Download PDFInfo
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- CN107079978A CN107079978A CN201710310735.8A CN201710310735A CN107079978A CN 107079978 A CN107079978 A CN 107079978A CN 201710310735 A CN201710310735 A CN 201710310735A CN 107079978 A CN107079978 A CN 107079978A
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- 244000000626 Daucus carota Species 0.000 title claims abstract description 47
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 47
- 238000004321 preservation Methods 0.000 title claims abstract description 26
- 230000003068 static effect Effects 0.000 title claims abstract description 19
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 230000006837 decompression Effects 0.000 claims abstract description 4
- 230000005540 biological transmission Effects 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 10
- 235000013311 vegetables Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- -1 dioctyl ester Chemical class 0.000 claims description 2
- 102000003992 Peroxidases Human genes 0.000 abstract description 8
- 108020004410 pectinesterase Proteins 0.000 abstract description 8
- 108040007629 peroxidase activity proteins Proteins 0.000 abstract description 8
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 108010059820 Polygalacturonase Proteins 0.000 abstract description 2
- 210000002421 cell wall Anatomy 0.000 abstract description 2
- 229920001277 pectin Polymers 0.000 abstract description 2
- 235000010987 pectin Nutrition 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- UOQHWNPVNXSDDO-UHFFFAOYSA-N 3-bromoimidazo[1,2-a]pyridine-6-carbonitrile Chemical compound C1=CC(C#N)=CN2C(Br)=CN=C21 UOQHWNPVNXSDDO-UHFFFAOYSA-N 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 229940099563 lactobionic acid Drugs 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- BPLQKQKXWHCZSS-UHFFFAOYSA-N Elemicin Chemical compound COC1=CC(CC=C)=CC(OC)=C1OC BPLQKQKXWHCZSS-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229910017052 cobalt Inorganic materials 0.000 description 2
- 239000010941 cobalt Substances 0.000 description 2
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000003211 malignant effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- MGJLSBDCWOSMHL-WFMNFSIZSA-N Ononin Natural products O(C)c1ccc(C=2C(=O)c3c(OC=2)cc(O[C@H]2[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O2)cc3)cc1 MGJLSBDCWOSMHL-WFMNFSIZSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- MGJLSBDCWOSMHL-MIUGBVLSSA-N ononin Chemical compound C1=CC(OC)=CC=C1C1=COC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=C2C1=O MGJLSBDCWOSMHL-MIUGBVLSSA-N 0.000 description 1
- MGJLSBDCWOSMHL-UHFFFAOYSA-N ononoside Natural products C1=CC(OC)=CC=C1C1=COC2=CC(OC3C(C(O)C(O)C(CO)O3)O)=CC=C2C1=O MGJLSBDCWOSMHL-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- 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
Landscapes
- 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)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a kind of sterilization and preservation method of extreme high static pressure to fresh-cut carrots.By carrot, vacuum is pre-packaged in quantitative mixture of ice and water, using 700 1200MPa pressure conditions and specific sterilizing time, specific boosting, decompression rate obtains that the fresh-cut carrots of shelf life preservation can be expected.The method of the present invention, can extend fresh-cut carrots shelf life, and peroxidase in carrot well, pectinesterase, polygalacturonase is passivated, and largely make it that pectin is not destroyed in carrot cell wall, so as to maintain the quality of carrot.This method process for sterilizing is simple, and maintains the nutritive value and quality of carrot well, is that the sterilization and preservation of fresh-cut fruit and vegetable opens new direction.
Description
Technical field
The invention belongs to food processing preservation technology field, and in particular to a kind of extreme high static pressure is killed to fresh-cut carrots
Bacterium method for preserving.
Background technology
Carrot (Daucus carota L.) fleshy root also contains containing abundant vitamin, starch, glucose, sucrose
The trace quantity mineral substance elements such as calcium, fluorine, iron, cobalt, phosphorus, manganese, cobalt.And its fat, protein, phosphorus, calcium, vitamin C, carrotene etc.
Content is higher by much than other vegetables, is the vegetables of great nutritive value.But fresh carrot is difficult preservation, current fruits and vegetables
Storage technology, such as：Drying, hot-working etc., although extend fruits and vegetables preservation term, but it is most with violent hot-working
Mode, could kill harmful microorganism and malignant bacteria, to ensure product safety, quality of such heat treatment meeting to carrot
Very big destruction is caused with nutritional ingredient, and considerably increases the financial cost of preservation.
Superhigh pressure technique can reduce manufacturing procedure energy again as the technology being most widely used in non-thermal technology with maturation
Ensure that in storage period the quality problems such as corruption, brown stain, dehydration, peculiar smell and softening do not occur for product, malignant bacteria can killed
The nutritional ingredient and texture quality of fruits and vegetables are kept while with harmful microorganism well.In current research, have and transport respectively
Handle the sterilization and preservation technology of different fruit and vegetable foods at different conditions with 100-600MPa pressure, and can be in shelf life
Interior notable holding fruits and vegetables quality and cell microstructure.But there is not the report sterilized under higher pressure to fresh-cut carrots.
The content of the invention
It is an object of the invention to provide a kind of sterilization and preservation method of extreme high static pressure to fresh-cut carrots.Profit of the invention
With more than 700MPa extreme pressures, under given conditions, fresh-cut carrots are sterilized, quality has been obtained and has kept good, battalion
Support the carrot products small and that expected shelf life can be reached of loss.
Sterilization and preservation method of a kind of extreme high static pressure to fresh-cut carrots, it is characterised in that carry out in accordance with the following steps:
(1) after selection fresh carrot is cleaned with running water, peeling chooses middle part and is cut into diameter 2-4cm, a height of 8-
12cm cylinder, is put into packaging bag, adds mixture of ice and water, vacuum packaging；
(2) sterilize：Extreme high static pressure processing is carried out to carrot cylinder using extreme high pressure equipment, from transmission medium, if
Constant-pressure condition is 700MPa-1200MPa, and the dwell time is 1-2min, and sets rate of pressure rise to be 10-40MPa/s, release speed
Rate is 70-100MPa/s；
(3) preservation：Release at once after pressurize is completed, takes out sample after the completion of release, preset cools down 10- in frozen water
15min, by fruit vegetables storing in 4 DEG C of refrigerator cold-storages after cooling.
Described every bag of addition of mixture of ice and water is 15-25g.
The transmission medium is SA dioctyl ester.
The extreme high pressure unit type is HHP-1700-2, is purchased from packet header Ke Fa high pressure techniques Co., Ltd, the equipment
Mainly it is made up of low-pressure system, high-pressure system, sealing system, connection system, intelligence control system.
Compared with prior art, the present invention has the advantages that：The finished product quality that the present invention is obtained and nutrition into
Divide and keep good, expected shelf-life is can reach under the conditions of 4 DEG C and product keeps better quality.According to extreme high static pressure to fresh
Cut the carrot product bactericidal effect that the sterilization and preservation method of carrot obtains good, fresh-cut carrots shelf life can be extended well,
And peroxidase in carrot, pectinesterase, polygalacturonase is passivated, largely so that carrot is thin
Pectin is not destroyed in cell wall, so as to maintain the quality of carrot.This method process for sterilizing is simple, and maintains well
The nutritive value and quality of carrot, are that the sterilization and preservation of fresh-cut fruit and vegetable opens new direction.
Embodiment
The embodiment to the present invention is described in detail below, it is to be understood that protection scope of the present invention is not
Limited by embodiment.
Following extreme high pressure unit types are HHP-1700-2, are purchased from packet header Ke Fa high pressure techniques Co., Ltd, the equipment
Mainly it is made up of low-pressure system, high-pressure system, sealing system, connection system, intelligence control system.
Embodiment 1
(1) choose after fresh carrot cleans with running water, peeling, choose middle part and be cut into diameter about 3cm, it is a height of
10cm cylinder.It is put into packaging bag, every bag of addition mixture of ice and water 20g, vacuum packaging.
(2) sterilize：Extreme high static pressure processing is carried out to carrot cylinder using extreme high pressure equipment, it is pungent from SA two
Fat is used as transmission medium.Pressure condition is set as 700MPa, the dwell time is 2min, and set rate of pressure rise to be 10MPa/s, unloaded
Pressure speed is 70MPa/s.
(3) preservation：Release at once after pressurize is completed, takes out sample after the completion of release, and preset is rapid cold in frozen water
But 10min, by fruit vegetables storing in 4 DEG C of refrigerator cold-storages after cooling.
The present embodiment products obtained therefrom preserves shelf life for half a year at 4 DEG C, after testing peroxidase and poly- half in product
Lactobionic acid enzyme is passivated completely, pectinesterase activity decrease 63%.
Embodiment 2
(1) choose after fresh carrot cleans with running water, peeling, choose middle part and be cut into diameter about 2cm, it is a height of
8cm cylinder.It is put into packaging bag, adds mixture of ice and water, vacuum packaging.
(2) sterilize：Extreme high static pressure processing is carried out to carrot cylinder using extreme high pressure equipment, it is pungent from SA two
Fat is used as transmission medium.Pressure condition is set as 900MPa, the dwell time is 2min, and set rate of pressure rise to be 10MPa/s, unloaded
Pressure speed is 70MPa/s.
(3) preservation：Release at once after pressurize is completed, takes out sample after the completion of release, and preset is rapid cold in frozen water
But 11min, by fruit vegetables storing in 4 DEG C of refrigerator cold-storages after cooling.
The present embodiment products obtained therefrom preserves shelf life for half a year at 4 DEG C, after testing peroxidase and poly- half in product
Lactobionic acid enzyme is passivated completely, pectinesterase activity decrease 61%.
Embodiment 3
(1) choose after fresh carrot cleans with running water, peeling, choose middle part and be cut into diameter about 4cm, it is a height of
12cm cylinder.It is put into packaging bag, adds mixture of ice and water, vacuum packaging.
(2) sterilize：Extreme high static pressure processing is carried out to carrot cylinder using extreme high pressure equipment, it is pungent from SA two
Fat is used as transmission medium.Pressure condition is set as 1100MPa, the dwell time is 1min, and sets rate of pressure rise to be 30MPa/s,
Decompression rate is 90MPa/s.
(3) preservation：Release at once after pressurize is completed, takes out sample after the completion of release, and preset is rapid cold in frozen water
But 12min, by fruit vegetables storing in 4 DEG C of refrigerator cold-storages after cooling.
The present embodiment products obtained therefrom preserves shelf life for half a year at 4 DEG C, after testing peroxidase and poly- half in product
Lactobionic acid enzyme is passivated completely, pectinesterase activity decrease 65%.
Embodiment 4
(1) choose after fresh carrot cleans with running water, peeling, choose middle part and be cut into diameter about 3cm, it is a height of
10cm cylinder.It is put into packaging bag, adds mixture of ice and water, vacuum packaging.
(2) sterilize：Extreme high static pressure processing is carried out to carrot cylinder using extreme high pressure equipment, it is pungent from SA two
Fat is used as transmission medium.Pressure condition is set as 1200MPa, the dwell time is 1min, and sets rate of pressure rise to be 40MPa/s,
Decompression rate is 100MPa/s.
(3) preservation：Release at once after pressurize is completed, takes out sample after the completion of release, and preset is rapid cold in frozen water
But 13min, by fruit vegetables storing in 4 DEG C of refrigerator cold-storages after cooling.
The present embodiment products obtained therefrom preserves shelf life for half a year at 4 DEG C, after testing peroxidase and poly- half in product
Lactobionic acid enzyme is passivated completely, pectinesterase activity decrease 60%.
Embodiment 5
(1) choose after fresh carrot cleans with running water, peeling, choose middle part and be cut into diameter about 3cm, it is a height of
10cm cylinder.It is put into packaging bag, adds mixture of ice and water, vacuum packaging.
(2) sterilize：Extreme high static pressure processing is carried out to carrot cylinder using extreme high pressure equipment, made from ononin
For transmission medium.Pressure condition is set as 1200MPa, the dwell time is 1min, and set rate of pressure rise to be 40MPa/s, release
Speed is 100MPa/s.
(3) preservation：Release at once after pressurize is completed, takes out sample after the completion of release, and preset is rapid cold in frozen water
But 13min, by fruit vegetables storing in 4 DEG C of refrigerator cold-storages after cooling.
The present embodiment products obtained therefrom preserves shelf life for half a year at 4 DEG C, after testing peroxidase and poly- half in product
Lactobionic acid enzyme is passivated completely, pectinesterase activity decrease 81%.
Embodiment 6
(1) choose after fresh carrot cleans with running water, peeling, choose middle part and be cut into diameter about 3cm, it is a height of
10cm cylinder.It is put into packaging bag, adds mixture of ice and water, vacuum packaging.
(2) sterilize：Extreme high static pressure processing is carried out to carrot cylinder using extreme high pressure equipment, from elemicin conduct
Transmission medium.Pressure condition is set as 1200MPa, the dwell time is 1min, and set rate of pressure rise to be 40MPa/s, release speed
Rate is 100MPa/s.
(3) preservation：Release at once after pressurize is completed, takes out sample after the completion of release, and preset is rapid cold in frozen water
But 13min, by fruit vegetables storing in 4 DEG C of refrigerator cold-storages after cooling.
The present embodiment products obtained therefrom preserves shelf life for half a year at 4 DEG C, after testing peroxidase and poly- half in product
Lactobionic acid enzyme is passivated completely, pectinesterase activity decrease 79%.
Disclosed above is only the specific embodiment of the present invention, and still, the present invention is not limited to this, any this area
What technical staff can think change should all fall into protection scope of the present invention.
Claims (4)
1. a kind of extreme high static pressure is to the sterilization and preservation method of fresh-cut carrots, it is characterised in that carry out in accordance with the following steps:
(1) after selection fresh carrot is cleaned with running water, peeling chooses middle part and is cut into diameter 2-4cm, a height of 8-12cm
Cylinder, be put into packaging bag, add mixture of ice and water, vacuum packaging；
(2) sterilize：Extreme high static pressure processing is carried out to carrot cylinder using extreme high pressure equipment, from transmission medium, setting pressure
Power condition is 700MPa-1200MPa, and the dwell time is 1-2min, and sets rate of pressure rise to be 10-40MPa/s, and decompression rate is
70-100MPa/s；
(3) preservation：Release at once after pressurize is completed, takes out sample after the completion of release, preset cools down 10- in frozen water
15min, by fruit vegetables storing in 4 DEG C of refrigerator cold-storages after cooling.
2. extreme high static pressure according to claim 1 is to the sterilization and preservation method of fresh-cut carrots, it is characterised in that described
Every bag of addition of mixture of ice and water is 15-25g.
3. extreme high static pressure according to claim 1 is to the sterilization and preservation method of fresh-cut carrots, it is characterised in that described
Transmission medium is SA dioctyl ester.
4. extreme high static pressure according to claim 1 is to the sterilization and preservation method of fresh-cut carrots, it is characterised in that described
Extreme high pressure unit type is HHP-1700-2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710310735.8A CN107079978A (en) | 2017-05-05 | 2017-05-05 | A kind of sterilization and preservation method of extreme high static pressure to fresh-cut carrots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710310735.8A CN107079978A (en) | 2017-05-05 | 2017-05-05 | A kind of sterilization and preservation method of extreme high static pressure to fresh-cut carrots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107079978A true CN107079978A (en) | 2017-08-22 |
Family
ID=59612492
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710310735.8A Pending CN107079978A (en) | 2017-05-05 | 2017-05-05 | A kind of sterilization and preservation method of extreme high static pressure to fresh-cut carrots |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617918A (en) * | 2018-05-11 | 2018-10-09 | 中国农业大学 | A method of handling stress-relief process reinforcing bactericidal effect by optimizing high static pressure |
| CN108770920A (en) * | 2018-05-28 | 2018-11-09 | 中国农业大学 | A kind of sterilization and preservation method of super-pressure to fresh-cut squash |
| CN110200200A (en) * | 2019-06-29 | 2019-09-06 | 浙江大学 | Utilize the method for disinfection of Self-cooling super-pressure liquid-solid-phase changeable |
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| CN101700055A (en) * | 2009-11-06 | 2010-05-05 | 江南大学 | Method for quickly structurizing water molecules of fresh-cut fruits and fresh-cut vegetables under ultrahigh pressure to preserve fresh-cut fruits and vegetables with low cost |
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2017
- 2017-05-05 CN CN201710310735.8A patent/CN107079978A/en active Pending
Patent Citations (3)
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| CN101700055A (en) * | 2009-11-06 | 2010-05-05 | 江南大学 | Method for quickly structurizing water molecules of fresh-cut fruits and fresh-cut vegetables under ultrahigh pressure to preserve fresh-cut fruits and vegetables with low cost |
| CN104432276A (en) * | 2014-12-31 | 2015-03-25 | 昆明市宜良滇王食品有限公司 | Peanut freshness preservation processing method |
| CN105707761A (en) * | 2016-02-02 | 2016-06-29 | 泉州市惠安闽投商贸有限公司 | Water bamboo treating method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617918A (en) * | 2018-05-11 | 2018-10-09 | 中国农业大学 | A method of handling stress-relief process reinforcing bactericidal effect by optimizing high static pressure |
| CN108770920A (en) * | 2018-05-28 | 2018-11-09 | 中国农业大学 | A kind of sterilization and preservation method of super-pressure to fresh-cut squash |
| CN110200200A (en) * | 2019-06-29 | 2019-09-06 | 浙江大学 | Utilize the method for disinfection of Self-cooling super-pressure liquid-solid-phase changeable |
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Application publication date: 20170822 |