CN107183156A - A kind of antistaling process for freezing fruits and vegetables and fruits and vegetables - Google Patents
A kind of antistaling process for freezing fruits and vegetables and fruits and vegetables Download PDFInfo
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- CN107183156A CN107183156A CN201710480605.9A CN201710480605A CN107183156A CN 107183156 A CN107183156 A CN 107183156A CN 201710480605 A CN201710480605 A CN 201710480605A CN 107183156 A CN107183156 A CN 107183156A
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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
Abstract
The present invention relates to a kind of antistaling process for freezing fruits and vegetables and fruits and vegetables, belong to field of food preservation.Above-mentioned antistaling process comprises the following steps：By fruit and vegetable materials be placed in it is quick-frozen under 110 DEG C~60 DEG C of liquid nitrogen environment or 40 DEG C~20 DEG C of microrefrigerating fluid environment be not less than 3min, then storage refrigeration or cold chain transportation.The technical process is simple, simple operation, and fresh-keeping effect is good, and cost is low.The freezing fruits and vegetables obtained through above-mentioned technique, can not only keep the mouthfeel of raw material, moreover it is possible to keep the freshness of raw material for a long time.
Description
Technical field
The present invention relates to field of food preservation, and more particularly to a kind of antistaling process for freezing fruits and vegetables and fruits and vegetables.
Background technology
Fruits and vegetables contain more vitamin and moisture, and easy breed bacteria is not easy to maintain.At present, preserve fresh and do not add
Processing food up to the certain time optimal selection rotten without causing be that food is freezed or freezed.In addition, also physics is protected
Fresh method, chemical fresh-keeping method and biologic fresh-keeping method etc..
But, the method for preserving of existing fruits and vegetables can not preferably possess fresh-keeping effect.
The content of the invention
The first object of the present invention is to provide a kind of antistaling process of fruits and vegetables, and the technical process is simple, simple operation, protects
Fresh effect is good, and cost is low.
Another object of the present invention is to provide one kind to freeze fruits and vegetables as obtained by above-mentioned antistaling process is fresh-keeping, freezing fruit
Vegetable can not only keep the mouthfeel of raw material the long period, moreover it is possible to while the long period keeps the freshness of raw material.
The present invention is solved its technical problem and realized using following technical scheme：
The present invention proposes a kind of antistaling process of fruits and vegetables, comprises the following steps：Fruit and vegetable materials are placed in -110 DEG C~-60 DEG C
Liquid nitrogen environment or -40 DEG C~-20 DEG C of microrefrigerating fluid environment under it is quick-frozen be not less than 3min, then storage refrigeration or cold chain transportation.
The present invention also proposes a kind of freezing fruits and vegetables, and it freezes and obtained through above-mentioned antistaling process.
The beneficial effect of the antistaling process of fruits and vegetables and fruits and vegetables is freezed in present pre-ferred embodiments is：
Raw material is carried out with microrefrigerating fluid it is quick-frozen, it is safe and pollution-free, raw cell film can not only be made not rupture, drying loss it is small,
Reach fresh-keeping effect；Secondly, moreover it is possible to realize sterilizing function while fast cooling is freezed；Again, nutriment can be reduced
Loss, improve freezing after fruits and vegetables nutritive value.Raw material is carried out with liquid nitrogen quick-frozen, the cytoactive of fruits and vegetables can be kept,
And retain former nutritional ingredient compared with limits, keep the texture and freshness that raw material has in itself compared with limits.Fruits and vegetables can be reached
Following effect：Dry, reduce volume, guarantee the quality with it is fresh-keeping.
Therefore, antistaling process process in present pre-ferred embodiments is simple, simple operation, and fresh-keeping effect is good, and cost is low.
Through the antistaling process it is fresh-keeping obtained by freeze fruits and vegetables, following effect can be reached：First, guarantee the quality；Second, it is fresh-keeping；3rd, extension
Freshness date and shelf-life；4th, fruits and vegetables tissue is without destruction；5th, sterilization and anticorrosion.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, are the conventional production that can be obtained by commercially available purchase
Product.
Freezing fruits and vegetables and the antistaling process of fruits and vegetables below to the embodiment of the present invention are specifically described.
The antistaling process of the embodiment of the present invention be mainly used in fruits and vegetables carry out it is fresh-keeping, it is fresh-keeping after fruits and vegetables be mainly used as chafing dish
Vegetable, alternatively, it is also possible to be used as the food materials such as Chinese meal, western-style food.
Optionally, above-mentioned antistaling process for example may comprise steps of：Fruit and vegetable materials are placed in -110 DEG C~-60
DEG C liquid nitrogen environment or -40 DEG C~-20 DEG C of microrefrigerating fluid environment under it is quick-frozen be not less than 3min, then storage refrigeration or cold chain fortune
It is defeated.
Fruits and vegetables are preferably fresh fruit of vegetables, namely are just obtained from fresh win in the fruits and vegetables place of production.Fruits and vegetables include fruits and vegetables, its
In, fruit such as can be strawberry, red bayberry, lichee, matrimony vine, lemon and blueberry, vegetables for example can for Chinese toon, potato, lotus root,
Cucumber and tomato etc..
Quick-frozen to refer to that quick freeze makes food form minimum ice crystal, major injury cell tissue, does not preserve the original of food
Juice and fragrance, extend the holding time.Quick-frozen food is will to need quick-frozen food, is handled by appropriate quick-frozen food, rapidly cold
Freeze, low-temperature storage, in the cryogenic product that consumption place is delivered under -18 DEG C~-20 DEG C of coherent cryogenic conditions, it is mainly by low
Temperature preserves the original quality of food, the heat for making food product or the energy reduction for supporting various chemical activities, while by cell
Part free water freezes, and water activity is reduced, from without by any preservative and additive, making food nutrition to greatest extent
Preserve.
Because it is most at present it is quick-frozen can only achieve preservation and effect, and fresh-keeping effect is poor.In consideration of it, in the present embodiment
Quick-frozen can for example be carried out in liquid nitrogen environment.
Liquid nitrogen refers under liquid nitrogen, normal pressure that its temperature is -196 DEG C, therefore can be used as refrigerant.Again because it is indifferent gas
Body, therefore directly and contact biological tissue biological tissue can be made to freeze immediately but not its histocyte and bioactivity is destroyed.
Optionally, the environment of liquid nitrogen frozen is formed by treating quick-frozen fruits and vegetables spray liquid nitrogen in the present embodiment.
The temperature of liquid nitrogen environment can be for example -110 DEG C~-60 DEG C, and correspondingly, the quick-frozen time for example can be 8min~20min.
The quick-frozen of 8min~20min is carried out in this temperature range, the freshness of raw material can be largely kept.Further, it is fast
Jelly can also be carried out under -100 DEG C~-80 DEG C of liquid nitrogen environment.Under this optimum condition, it can not only make within a short period of time
Raw tissue is freezed immediately, and this condition is preferably controlled and reached, can keep the matter that raw material has in itself compared with limits
On the basis of sense and freshness, process costs are reduced.The convenient small volume of liquid nitrogen temperature scope, the relatively loose fruits and vegetables of cell.
Specifically, according to the difference for treating fresh-keeping raw material, its quick-frozen time in liquid nitrogen environment has certain difference.Example
Such as, when raw material is strawberry, its quick-frozen time is preferably controlled in no more than 8min；When raw material is red bayberry, its quick-frozen time is excellent
Selected control system is no more than 13min；When raw material is lichee, its quick-frozen time is preferably controlled in no more than 15min；When raw material is lemon
During lemon, its quick-frozen time is preferably controlled in no more than 18min.
When raw material is potato, its quick-frozen time is preferably controlled in no more than 15min；When raw material is tomato, its speed
The jelly time is preferably controlled in no more than 12min；When raw material is cucumber, its quick-frozen time is preferably controlled in no more than 13min.
The above-mentioned different quick-frozen time is that the optimal choosing carried out is had the special feature that according to the structure organization of different material
Select, within the above-mentioned quick-frozen time, the texture of raw material can be kept, the freshness of raw material can be maintained again.Comparatively, when waiting to protect
When fresh fruit and vegetable materials have pericarp or shell, it is lower compared with the temperature without the liquid nitrogen environment needed for pericarp or shell, when quick-frozen
Between it is also longer.Pericarp or shell are thicker, and quick freezing temperature is lower, and the quick-frozen time is longer.
Hold, the fruits and vegetables after liquid nitrogen flash freezer can have the characteristics that：First, liquid nitrogen is nontoxic and inert to food composition,
Air in its alternative food, it is quick-frozen and with packaging storage in the degree of oxidation of fruits and vegetables is reduced to minimum degree；
2nd, the equal close contact in all parts that liquid nitrogen can be with food in irregular shape, makes heat transmission resistance be reduced to Min.；3rd,
The drying loss of food after liquid nitrogen flash freezer is smaller, and (weight difference before and after fruits and vegetables are quick-frozen accounts for quick-frozen preceding fruits and vegetables weight to drying loss rate
Percentage) between 0.6%~1%, the drying loss rate (3%~6%) produced by congealing process that can be more common is substantially reduced；
4th, the fruit-vegetable quality after liquid nitrogen flash freezer is higher, because liquid nitrogen and fruits and vegetables are directly contacted, and is carried out in more than the 200K temperature difference strong
Heat exchange, therefore its quick-frozen speed is exceedingly fast, the 7K~15K per minute that can cool so that the ice crystal in fruits and vegetables is tiny and uniform, solution
Fruits and vegetables quality is high after jelly.
Optionally, the present embodiment is quick-frozen can also for example be carried out under microrefrigerating fluid environment.
Microrefrigerating fluid major part composition is to extract and obtain from natural materials, treats fresh-keeping fruits and vegetables and does not produce toxic side effect
And secondary pollution.Its quick-frozen principle is：Using low temperature, techniques for ultra-low temperature make to be frozen within the extremely short time article pass through it is maximum
Ice crystal generates area, makes the pressure of fruits and vegetables intraor extracellular is relative to reach balance, and maintains cell membrane not rupture and do not produce drying loss,
Farthest protection is frozen the cell tissue of fruits and vegetables, keeps cytoactive, it is ensured that be frozen the fresh and alive quality of fruits and vegetables, to greatest extent
Retain former nutritional ingredient.In addition, microrefrigerating fluid realizes fast cooling, and realization sterilization work(while freezing by accelerating heat transfer
Energy.And the distinct disadvantage freezed conventional at present is then long by the time in maximum ice crystal generation area, it is impossible to avoid in cell
Film is inside and outside to produce unbalanced pressure differential, destroys fruits and vegetables cell membrane, causes nutrition leak after thawing.
Optionally, microrefrigerating fluid for example may include the sodium chloride of 10~14 parts by weight, 4~7 parts by weight in the present embodiment
Ethanol, the radix glycyrrhizae of 2~5 parts by weight, the Cys hydrochloric acid of the phytic acid of 0.01~0.03 parts by weight and 1~1.5 parts by weight
Salt.
Wherein, sodium chloride can maintain to treat the osmotic pressure of liquid outside quick-frozen Materials Cell during quick-frozen.In addition, sodium chloride
Additionally aid the delicate flavour for keeping raw material to have.
Ethanol can play certain bactericidal action during quick-frozen, and its is volatile, be conducive to absorption raw material to be had
Heat, so as to improve quick-frozen effect.
Radix glycyrrhizae is mild-natured, adds in microrefrigerating fluid, can not only coordinate with ethanol and improve to bacterium and harmful microbe suppression
And killing action, the nutriment of raw material is additionally assisted in maintaining in addition, it is to avoid nutriment is lost in serious during quick-frozen.
Phytic acid has complexing power to metal ion, can avoid it is quick-frozen during metal ion (such as by quick freezing unit
Produce) to the pigment generation color throw of fruit and vegetable materials.Secondly, each phytate molecule, which can provide six pairs of hydrogen atoms, makes free radical
Rock-steady structure is electronically formed, phytic acid is used in quick-frozen liquid, can avoid treating quick-frozen raw material oxidation deterioration.
L-cysteine hydrochloride is as one of composition of microrefrigerating fluid, with reproducibility, anti-oxidant and prevent non-enzymatic browning
Effect, can be prevented effectively from fruit and vegetable materials, the especially vitamin contained by it occur during quick-frozen oxidation and brown stain.
In addition, the microrefrigerating fluid in the present embodiment can also include the food flavones of 4~7 parts by weight.It can effectively be removed
Oxygen radical in fruit and vegetable materials to be frozen, can not only avoid fruit and vegetable materials from aoxidizing, and can also be prevented effectively from fruit and vegetable materials and wither
It is listless.
Hold, the present embodiment according to said ratio by each quick-frozen liquid components matching, first, can effectively shorten the quick-frozen time；
Second, it can keep treating that the institutional framework of quick frozen product is complete, it is to avoid large area is damaged；3rd, it can prevent from treating that quick frozen product is aoxidized
And brown stain；4th, it can effectively maintain to treat the original color of quick frozen product；5th, the perfume (or spice) and taste of quick frozen product are treated in increase, improve eater
Appetite and food-intake.
Optionally, the quick-frozen environment of microrefrigerating fluid is to soak microrefrigerating fluid shape by treating quick-frozen fruits and vegetables in the present embodiment
Into.The temperature of microrefrigerating fluid environment for example can be -40 DEG C~-20 DEG C, correspondingly, the quick-frozen time for example can for 10min~
25min.The quick-frozen of 10min~25min is carried out in this temperature range, the freshness of raw material can be largely kept.Enter
One step, it is quick-frozen to be carried out under -35 DEG C~-30 DEG C of microrefrigerating fluid environment.Under this optimum condition, not only can compared with
Raw tissue is set to freeze immediately in short time, and this condition is preferably controlled and reached, can keep raw material in itself compared with limits
On the basis of the texture and freshness that are had, process costs are reduced.
Specifically, according to the difference for treating fresh-keeping raw material, its quick-frozen time in microrefrigerating fluid environment has certain difference.
For example, when raw material is strawberry, its quick-frozen time is preferably controlled in no more than 10min；When raw material is red bayberry, its quick-frozen time
It is preferably controlled in no more than 12min；When raw material is lichee, its quick-frozen time is preferably controlled in no more than 20min；When raw material is
During lemon, its quick-frozen time is preferably controlled in no more than 25min.
When raw material is potato, its quick-frozen time is preferably controlled in no more than 22min；When raw material is tomato, its speed
The jelly time is preferably controlled in no more than 18min；When raw material is cucumber, its quick-frozen time is preferably controlled in no more than 20min.
The above-mentioned different quick-frozen time is that the optimal choosing carried out is had the special feature that according to the structure organization of different material
Select, within the above-mentioned quick-frozen time, the texture of raw material can be kept, the freshness of raw material can be maintained again.Comparatively, when waiting to protect
When fresh fruit and vegetable materials have pericarp or shell, it is lower compared with the temperature without the liquid nitrogen environment needed for pericarp or shell, when quick-frozen
Between it is also longer.Pericarp or shell are thicker, and quick freezing temperature is lower, and the quick-frozen time is longer.
Because treating that fresh-keeping fruits and vegetables are directly soaked in microrefrigerating fluid, microrefrigerating fluid, which can be rapidly entered, to be treated in fresh-keeping fruits and vegetables cell,
Therefore use the quick-frozen temperature of this method higher compared with liquid nitrogen flash freezer, and microrefrigerating fluid can be made in the case where quick-frozen time difference is little
Quick-frozen effect and the effect of liquid nitrogen flash freezer are very nearly the same.
It is preferred that before quick-frozen, vacuumize process can be carried out to fruit and vegetable materials, to remove the air in fruit and vegetable materials, had
Beneficial to the region where liquid nitrogen or microrefrigerating fluid filling air；Treated in addition, vacuumizing and being additionally favorable for pinning in fresh-keeping fruit and vegetable materials
Moisture, to maintain higher freshness.But what deserves to be explained is, because the fruits and vegetables tissues such as red bayberry are more fragile, vacuumizing easily makes it
Rupture and deformation, therefore, are then preferably directly carried out quick-frozen for the yielding fruits and vegetables such as red bayberry without vacuumize process.Take out
First fruit and vegetable materials can be loaded on during vacuum in food bag, then carry out vacuumize process.
Again because fresh fruit of vegetables surface more or less all have dust or other pollutants, in order to improve it is fresh-keeping after freezing
The clean level of fruits and vegetables, the present embodiment can also be cleaned before quick-frozen to fruit and vegetable materials.It is preferred that cleaning primarily directed to
Fruit or vegetables with pericarp or shell, pericarp or shell are avoided that water for cleaning enters fruits and vegetables internal organizational structure, change
The original local flavor of fruits and vegetables.
Hold, the fruit and vegetable materials after quick-frozen make donor center rapid drop in temperature, and reach by zone of maximum ice crystal formation
It is to -18 DEG C and its following.
After quick-frozen, quick frozen product is put in storage into refrigeration or cold chain transportation.Optionally, the refrigerated storage temperature in the present embodiment is not
Higher than -18 DEG C, for example, it can be -22 DEG C~-18 DEG C.
Again because in transportation, ambient temperature is more than refrigerated storage temperature, the product after refrigeration is thawed.Therefore in order to prolong
Cold chain transportation in long freshness date, the present embodiment antistaling process under conditions of temperature is not higher than -18 DEG C it is also preferred that carry out.
To sum up, the antistaling process provided by the present embodiment can make fruit and vegetable materials reach following effect：First, guarantee the quality；The
Two, it is fresh-keeping；3rd, prolong storage period and the shelf-life；4th, fruits and vegetables tissue is without destruction；5th, sterilization and anticorrosion.
What deserves to be explained is, the present embodiment can also be carried out the freezing fruits and vegetables through liquid nitrogen or freezing liquid first time quick-frozen gained
Dispensing is arranged in pairs or groups, as semifinished or finished goods dish, then second of quick-freezing fresh-keeping in above-mentioned liquid nitrogen environment or microrefrigerating fluid environment.
In addition, raw material type and quick-frozen, refrigeration or parameter etc. involved by cold chain transportation process be in the present embodiment
Above range is not limited only to, the producer can carry out related adjustment to the above according to actual conditions.
The feature and performance to the present invention are described in further detail with reference to embodiments.
Embodiment 1
Using strawberry as raw material, then the quick-frozen 8min in -60 DEG C of liquid nitrogen environment refrigerates in -18 DEG C of freezer.
Embodiment 2
Using strawberry as raw material, the quick-frozen 5min in -65 DEG C of liquid nitrogen environment, then directly under conditions of -20 DEG C cold chain
Transport.
Embodiment 3
Using red bayberry as raw material, then the quick-frozen 13min in -63 DEG C of liquid nitrogen environment refrigerates in -18 DEG C of freezer,
And under conditions of -18 DEG C cold chain transportation.
Embodiment 4
Using red bayberry as raw material, then the quick-frozen 10min in -65 DEG C of liquid nitrogen environment refrigerates in -18 DEG C of freezer,
And under conditions of -18 DEG C cold chain transportation.
Embodiment 5
Using lichee as raw material, then the quick-frozen 15min in -80 DEG C of liquid nitrogen environment refrigerates in -19 DEG C of freezer,
And under conditions of -19 DEG C cold chain transportation.
Embodiment 6
Using lichee as raw material, then the quick-frozen 12min in -85 DEG C of liquid nitrogen environment refrigerates in -21 DEG C of freezer,
And under conditions of -21 DEG C cold chain transportation.
Embodiment 7
Using lemon as raw material, then the quick-frozen 18min in -95 DEG C of liquid nitrogen environment refrigerates in -22 DEG C of freezer,
And under conditions of -22 DEG C cold chain transportation.
Embodiment 8
Using lemon as raw material, then the quick-frozen 14min in -100 DEG C of liquid nitrogen environment refrigerates in -18 DEG C of freezer,
And under conditions of -20 DEG C cold chain transportation.
Embodiment 9
Using potato as raw material, then the quick-frozen 10min in -110 DEG C of liquid nitrogen environment refrigerates in -18 DEG C of freezer,
And under conditions of -20 DEG C cold chain transportation.
Embodiment 10
Using potato as raw material, then the quick-frozen 15min in -105 DEG C of liquid nitrogen environment refrigerates in -18 DEG C of freezer,
And under conditions of -20 DEG C cold chain transportation.
Embodiment 11
Using tomato as raw material, the quick-frozen 12min in -75 DEG C of liquid nitrogen environment is then cold in -18 DEG C of freezer
Hide, and the cold chain transportation under conditions of -18 DEG C.
Embodiment 12
Using tomato as raw material, then the quick-frozen 8min in -90 DEG C of liquid nitrogen environment refrigerates in -18 DEG C of freezer,
And under conditions of -18 DEG C cold chain transportation.
Embodiment 13
Using cucumber as raw material, then the quick-frozen 9min in -88 DEG C of liquid nitrogen environment refrigerates in -21 DEG C of freezer, and
The cold chain transportation under conditions of -21 DEG C.
Embodiment 14
Using cucumber as raw material, then the quick-frozen 13min in -80 DEG C of liquid nitrogen environment carries out dispensing collocation, as half into
Product.By semi-finished product in -80 DEG C of liquid nitrogen environment second quick-frozen 13min, then refrigerated in -20 DEG C of freezer, and in -20
Cold chain transportation under conditions of DEG C.
Embodiment 15
Using orange as raw material, then the quick-frozen 20min in -85 DEG C of liquid nitrogen environment carries out dispensing collocation, is used as finished product.
By finished product in -80 DEG C of liquid nitrogen environment second quick-frozen 18min, then refrigerated in -19 DEG C of freezer, and in -20 DEG C
Under the conditions of cold chain transportation.
Embodiment 16
Using strawberry as raw material, the quick-frozen 10min in -20 DEG C of microrefrigerating fluid environment is then cold in -18 DEG C of freezer
Hide.
Sodium chloride of the microrefrigerating fluid including 10 parts by weight, the ethanol of 4 parts by weight, the radix glycyrrhizae of 2 parts by weight, the plant of 0.01 parts by weight
The water of acid, the L-cysteine hydrochloride of 1 parts by weight and 40 parts by weight.
Embodiment 17
Using strawberry as raw material, then the quick-frozen 8min in -22 DEG C of microrefrigerating fluid environment refrigerates in -20 DEG C of freezer,
And under conditions of -20 DEG C cold chain transportation.
Sodium chloride of the microrefrigerating fluid including 14 parts by weight, the ethanol of 7 parts by weight, the radix glycyrrhizae of 5 parts by weight, the plant of 0.03 parts by weight
The water of acid, the food flavones of the L-cysteine hydrochloride of 1.5 parts by weight, 4 parts by weight and 45 parts by weight.
Embodiment 18
Using red bayberry as raw material, the quick-frozen 12min in -30 DEG C of microrefrigerating fluid environment is then cold in -18 DEG C of freezer
Hide, and the cold chain transportation under conditions of -18 DEG C.
Sodium chloride of the microrefrigerating fluid including 12 parts by weight, the ethanol of 5.5 parts by weight, the radix glycyrrhizae of 3.5 parts by weight, 0.02 parts by weight
Phytic acid, the L-cysteine hydrochloride of 1.25 parts by weight, the water of the food flavones of 7 parts by weight and 50 parts by weight.
Embodiment 19
Using red bayberry as raw material, the quick-frozen 10min in -33 DEG C of microrefrigerating fluid environment is then cold in -18 DEG C of freezer
Hide, and the cold chain transportation under conditions of -18 DEG C.
Sodium chloride of the microrefrigerating fluid including 10 parts by weight, the ethanol of 7 parts by weight, the radix glycyrrhizae of 2 parts by weight, the plant of 0.03 parts by weight
The water of acid, the food flavones of the L-cysteine hydrochloride of 1 parts by weight, 5.5 parts by weight and 55 parts by weight.
Embodiment 20
Using lichee as raw material, the quick-frozen 20min in -36 DEG C of microrefrigerating fluid environment is then cold in -19 DEG C of freezer
Hide, and the cold chain transportation under conditions of -19 DEG C.
Sodium chloride of the microrefrigerating fluid including 14 parts by weight, the ethanol of 4 parts by weight, the radix glycyrrhizae of 5 parts by weight, the plant of 0.01 parts by weight
The water of acid, the food flavones of the L-cysteine hydrochloride of 1.5 parts by weight, 5 parts by weight and 60 parts by weight.
Embodiment 21
Using lichee as raw material, then the quick-frozen 6min in -40 DEG C of microrefrigerating fluid environment refrigerates in -21 DEG C of freezer,
And under conditions of -21 DEG C cold chain transportation.
Sodium chloride of the microrefrigerating fluid including 11 parts by weight, the ethanol of 5 parts by weight, the radix glycyrrhizae of 3 parts by weight, the plant of 0.02 parts by weight
The water of acid, the food flavones of the L-cysteine hydrochloride of 1.1 parts by weight, 6 parts by weight and 55 parts by weight.
Embodiment 22
Using lemon as raw material, the quick-frozen 18min in -35 DEG C of microrefrigerating fluid environment is then cold in -22 DEG C of freezer
Hide, and the cold chain transportation under conditions of -22 DEG C.
Sodium chloride of the microrefrigerating fluid including 12 parts by weight, the ethanol of 6 parts by weight, the radix glycyrrhizae of 4 parts by weight, the plant of 0.03 parts by weight
The water of acid, the food flavones of the L-cysteine hydrochloride of 1.2 parts by weight, 4.5 parts by weight and 48 parts by weight.
Embodiment 23
Using lemon as raw material, the quick-frozen 25min in -30 DEG C of microrefrigerating fluid environment is then cold in -18 DEG C of freezer
Hide, and the cold chain transportation under conditions of -20 DEG C.
Sodium chloride of the microrefrigerating fluid including 13 parts by weight, the ethanol of 4.5 parts by weight, the radix glycyrrhizae of 2.5 parts by weight, 0.01 parts by weight
Phytic acid, the L-cysteine hydrochloride of 1.3 parts by weight, the water of the food flavones of 6.5 parts by weight and 60 parts by weight.
Embodiment 24
Using potato as raw material, the quick-frozen 22min in -32 DEG C of microrefrigerating fluid environment is then cold in -18 DEG C of freezer
Hide, and the cold chain transportation under conditions of -20 DEG C.
Sodium chloride of the microrefrigerating fluid including 12.5 parts by weight, the ethanol of 5.5 parts by weight, the radix glycyrrhizae of 3.5 parts by weight, 0.02 weight
Part phytic acid, the L-cysteine hydrochloride of 1.4 parts by weight, the water of the food flavones of 4 parts by weight and 50 parts by weight.
Embodiment 25
Using potato as raw material, the quick-frozen 17min in -36 DEG C of microrefrigerating fluid environment is then cold in -18 DEG C of freezer
Hide, and the cold chain transportation under conditions of -20 DEG C.
Sodium chloride of the microrefrigerating fluid including 13.5 parts by weight, the ethanol of 6.5 parts by weight, the radix glycyrrhizae of 4.5 parts by weight, 0.01 weight
Part phytic acid, the L-cysteine hydrochloride of 1.5 parts by weight, the water of the food flavones of 5 parts by weight and 45 parts by weight.
Embodiment 26
Using tomato as raw material, the quick-frozen 18min in -25 DEG C of microrefrigerating fluid environment is then cold in -18 DEG C of freezer
Hide, and the cold chain transportation under conditions of -18 DEG C.
Sodium chloride of the microrefrigerating fluid including 10 parts by weight, the ethanol of 5 parts by weight, the radix glycyrrhizae of 5 parts by weight, the plant of 0.01 parts by weight
The water of acid, the food flavones of the L-cysteine hydrochloride of 1.35 parts by weight, 6 parts by weight and 55 parts by weight.
Embodiment 27
Using tomato as raw material, then the quick-frozen 16min in -28 DEG C of microrefrigerating fluid environment carries out dispensing collocation, is used as half
Finished product.By semi-finished product in -25 DEG C of microrefrigerating fluid environment second quick-frozen 18min, then refrigerated in -18 DEG C of freezer, and
The cold chain transportation under conditions of -18 DEG C.
Sodium chloride of the microrefrigerating fluid including 13 parts by weight, the ethanol of 5 parts by weight, the radix glycyrrhizae of 4 parts by weight, the plant of 0.03 parts by weight
The water of acid, the food flavones of the L-cysteine hydrochloride of 1.25 parts by weight, 7 parts by weight and 65 parts by weight.
Embodiment 28
Using cucumber as raw material, the quick-frozen 20min in -22 DEG C of microrefrigerating fluid environment is then cold in -21 DEG C of freezer
Hide, and the cold chain transportation under conditions of -21 DEG C.
Sodium chloride of the microrefrigerating fluid including 13 parts by weight, the ethanol of 5 parts by weight, the radix glycyrrhizae of 4 parts by weight, the plant of 0.03 parts by weight
The water of acid, the food flavones of the L-cysteine hydrochloride of 1.25 parts by weight, 4.5 parts by weight and 50 parts by weight.
Embodiment 29
Using cucumber as raw material, the quick-frozen 14min in -28 DEG C of microrefrigerating fluid environment is then cold in -20 DEG C of freezer
Hide, and the cold chain transportation under conditions of -20 DEG C.
Sodium chloride of the microrefrigerating fluid including 13.5 parts by weight, the ethanol of 6.5 parts by weight, the radix glycyrrhizae of 4.5 parts by weight, 0.01 weight
Part phytic acid, the L-cysteine hydrochloride of 1.5 parts by weight, the water of the food flavones of 5.5 parts by weight and 60 parts by weight.
Embodiment 30
Using orange as raw material, clean after quick-frozen 20min in -85 DEG C of liquid nitrogen environment, it is cold in -19 DEG C of freezer
Hide, and the cold chain transportation under conditions of -20 DEG C.
Sodium chloride of the microrefrigerating fluid including 12.5 parts by weight, the ethanol of 5.5 parts by weight, the radix glycyrrhizae of 3.5 parts by weight, 0.02 weight
Part phytic acid, the L-cysteine hydrochloride of 1.4 parts by weight, the water of the food flavones of 5.5 parts by weight and 55 parts by weight.
Embodiment 31
Using matrimony vine as raw material, it is loaded on after cleaning in food bag and carries out vacuumize process.Then in -22 DEG C of microrefrigerating fluid ring
Quick-frozen 14min in border, is refrigerated in -19 DEG C of freezer, and the cold chain transportation under conditions of -20 DEG C.
Sodium chloride of the microrefrigerating fluid including 12 parts by weight, the ethanol of 5.5 parts by weight, the radix glycyrrhizae of 3.5 parts by weight, 0.02 parts by weight
Phytic acid, the L-cysteine hydrochloride of 1.25 parts by weight, the water of the food flavones of 5.5 parts by weight and 60 parts by weight.
Embodiment 32
Using Chinese toon as raw material, loaded in food bag and vacuumize process is carried out, then in -85 DEG C of microrefrigerating fluid environment middling speed
Freeze 20min, refrigerated in -19 DEG C of freezer, and the cold chain transportation under conditions of -20 DEG C.
Sodium chloride of the microrefrigerating fluid including 14 parts by weight, the ethanol of 7 parts by weight, the radix glycyrrhizae of 5 parts by weight, the plant of 0.03 parts by weight
The water of acid, the food flavones of the L-cysteine hydrochloride of 1.5 parts by weight, 4 parts by weight and 55 parts by weight.
Embodiment 33
Using lotus root as raw material, to its vacuumize process after cleaning, the then quick-frozen 20min in -85 DEG C of microrefrigerating fluid environment, it
Dispensing collocation is carried out afterwards, is used as finished product.By finished product in -85 DEG C of microrefrigerating fluid environment second quick-frozen 20min, then in -19
DEG C freezer in refrigerate, and the cold chain transportation under conditions of -20 DEG C.
Sodium chloride of the microrefrigerating fluid including 10 parts by weight, the ethanol of 4 parts by weight, the radix glycyrrhizae of 2 parts by weight, the plant of 0.01 parts by weight
The food flavones of acid, the L-cysteine hydrochloride of 1 parts by weight and 5.5 parts by weight.
Experimental example
Repeat to implement above-described embodiment 1-2 and embodiment 16-17, obtain enough frozen strawberries.With embodiment 1-2 and
Frozen strawberry obtained by embodiment 16-17 sets control group 1-4 corresponding with test group 1-4 respectively respectively as test group 1-4,
Control group 1-2 and test group 1-2 unique difference is the frozen strawberry of control group without liquid nitrogen flash freezer, control group 3-4 and examination
The unique difference for testing group 3-4 is that the frozen strawberry of control group is quick-frozen without microrefrigerating fluid.100 tasters are randomly selected, for phase
The frozen strawberry of test group 1-4 and control group 1-4 after being thawed with the conditions of carry out subjective appreciation, and evaluation criteria is as shown in table 1,
Evaluation result is as shown in table 2.
The evaluation criteria of table 1
The evaluation result of table 2
| Color | Smell | Texture | Freshness | Total score | |
| Test group 1 | 16 | 16 | 17 | 18 | 67 |
| Control group 1 | 12 | 12 | 13 | 12 | 49 |
| Test group 2 | 16 | 16 | 17 | 18 | 67 |
| Control group 2 | 12 | 12 | 13 | 12 | 49 |
| Test group 3 | 17 | 17 | 18 | 18 | 70 |
| Control group 3 | 12 | 12 | 12 | 12 | 48 |
| Test group 4 | 17 | 17 | 17 | 18 | 69 |
| Control group 4 | 12 | 13 | 12 | 12 | 49 |
As can be seen from Table 2, the strawberry of control group corresponding compared with its respectively is in face after test group 1-4 frozen strawberry thaws
Score is higher in terms of color, smell, texture and freshness.Illustrate by it is carried out during strawberry preservation liquid nitrogen flash freezer or
Microrefrigerating fluid is quick-frozen, can not only can more keep its original color and matter compared with liquid nitrogen flash freezer or the quick-frozen strawberry of microrefrigerating fluid is not carried out
Sense, it is to avoid rotten and rotten, secondly can also keep the higher integrity degree of strawberry cell tissue, maintain the freshness of strawberry.
In addition, according to above-mentioned sensory evaluation method, to the red bayberry obtained by embodiment 3-15, embodiment 18-33, lichee, lemon
Lemon, potato, tomato, cucumber, orange, matrimony vine, Chinese toon and lotus root carry out sensory evaluation respectively, and Analyses Methods for Sensory Evaluation Results is：Embodiment
3-15, the freezing fruits and vegetables of embodiment 18-33 freezing fruits and vegetables control group corresponding compared with its respectively are in color, smell, texture and new
Score is higher in terms of freshness.Further demonstrating has liquid nitrogen flash freezer or the quick-frozen step of microrefrigerating fluid in the antistaling process of the present embodiment
Suddenly can fruits and vegetables be reached with preferably Keep the quality and freshness effect.
By experiment, through the freezing fruits and vegetables obtained by the antistaling process in the present embodiment, the fresh-keeping degree within 1 year can reach
90% and more than, and in the time, freezing fruits and vegetables are only 7-11% compared with the nutrient component damages rate of fruit and vegetable materials, and drying loss rate is
0.6-1%.
In summary, the antistaling process process of the embodiment of the present invention is simple, simple operation, and fresh-keeping effect is good, and cost is low.Through
Fruits and vegetables are freezed obtained by the antistaling process is fresh-keeping, the freshness of raw material can not only be kept the long period, moreover it is possible to compared with limits
Retain the nutritional ingredient of raw material.
Embodiments described above is a part of embodiment of the invention, rather than whole embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of antistaling process of fruits and vegetables, it is characterised in that comprise the following steps：Fruit and vegetable materials are placed in -110 DEG C~-60 DEG C
Liquid nitrogen environment or -40 DEG C~-20 DEG C of microrefrigerating fluid environment under it is quick-frozen be not less than 3min, then storage refrigeration or cold chain transportation.
2. antistaling process according to claim 1, it is characterised in that it is quick-frozen be freezed under liquid nitrogen environment 8min~
20min。
3. antistaling process according to claim 1, it is characterised in that quick-frozen is the liquid nitrogen environment at -100 DEG C~-80 DEG C
It is lower to carry out.
4. antistaling process according to claim 1, it is characterised in that it is quick-frozen be freezed under microrefrigerating fluid environment 10min~
25min。
5. antistaling process according to claim 1, it is characterised in that quick-frozen is the microrefrigerating fluid environment at -35 DEG C~-30 DEG C
It is lower to carry out.
6. antistaling process according to claim 1, it is characterised in that the microrefrigerating fluid includes the chlorination of 10~14 parts by weight
Sodium, the ethanol of 4~7 parts by weight, the radix glycyrrhizae of 2~5 parts by weight, the L- of the phytic acid of 0.01~0.03 parts by weight and 1~1.5 parts by weight
Cysteine hydrochloride.
7. antistaling process according to claim 1, it is characterised in that the microrefrigerating fluid also includes the food of 4~7 parts by weight
Flavones.
8. the fruit and vegetable materials are loaded on food bag by antistaling process according to claim 1, it is characterised in that before quick-frozen
In and carry out vacuumize process.
9. antistaling process according to claim 1, it is characterised in that the fruit and vegetable materials are the water with pericarp or shell
Really, before quick-frozen, the fruit and vegetable materials are cleaned.
10. one kind freezing fruits and vegetables, it is characterised in that the antistaling process through the fruits and vegetables described in any one of claim 1~9 it is fresh-keeping and
.
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| CN108522640A (en) * | 2018-03-12 | 2018-09-14 | 华南农业大学 | A kind of preservation method of the fresh-cut butter fruit based on coating and liquid nitrogen flash freezer |
| CN108617756A (en) * | 2018-05-11 | 2018-10-09 | 中国农业大学 | A kind of fruits and vegetables method of freezing of liquid nitrogen combination high-pressure carbon dioxide processing |
| CN108719870A (en) * | 2018-05-11 | 2018-11-02 | 中国农业大学 | A kind of fruit, vegetable juice method of freezing of liquid nitrogen combination high static pressure processing |
| CN108935646A (en) * | 2018-08-30 | 2018-12-07 | 大连宽达科技有限公司 | Vegetables, mushroom food materials preservation by partial technique |
| CN112293476A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Low-temperature quick-freezing sleeping method for fruits and vegetables |
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| CN108935646A (en) * | 2018-08-30 | 2018-12-07 | 大连宽达科技有限公司 | Vegetables, mushroom food materials preservation by partial technique |
| CN112293476A (en) * | 2020-11-16 | 2021-02-02 | 泰克尼康科技有限公司 | Low-temperature quick-freezing sleeping method for fruits and vegetables |
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