CN107197932A - 一种冬枣保鲜存储方法 - Google Patents
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Abstract
本发明涉及冬枣保鲜技术领域,特别涉及一种冬枣保鲜存储方法。(1)采摘新鲜的冬枣冲洗处理;(2)采用甲壳素水溶液中浸泡;(3)将上述处理后的冬枣用臭氧进行消毒杀菌,于冬枣表面喷洒椰子油乳液,自然风干后,将冬枣放入填充有纤维素、聚乙烯醇混合填充材料的保鲜膜内,将保鲜袋袋口密封好;(4)将密封好的保鲜袋放入储存库内保存即可。采用本方法保鲜的冬枣不容易失水,果实鲜甜如初,采用臭氧消毒杀菌后,在储存环境中降低有害气体,使保鲜效果更好,冬枣采用甲壳素和椰子油于果皮表面形成保护膜,一方面杀菌一方面抑制冬枣水分的流失,抑制冬枣后熟,保持硬度。
Description
(一)技术领域
本发明涉及冬枣保鲜技术领域,特别涉及一种冬枣保鲜存储方法。
(二)背景技术
冬枣鲜食可口、皮脆、肉质细嫩品质极佳,是目前北方落叶果树中的高档鲜食品种;成熟后落在地上能开裂;汁多无渣,甘甜清香;可溶性固形物35-38%,肉厚核小,可食率达96.1%。
冬枣营养极丰富。含有天门冬氨酸、苏氨酸、丝氨酸等19种人体必需的氨基酸,总含量为0.985mg/100g;含蛋白质1.65%;膳食纤维2.3%,总量17.%;总黄酮0.26%;烟酸0.87mg/100g;胡萝卜素1.1mg/kg;维生素B10.1mg/kg;维生素B22.2mg/kg;维生素C的含量尤其丰富,达352mg/100g;是苹果维生素C含量的70倍,梨的100倍,金丝小枣的20倍,有“活维生素丸”之美誉。此外,冬枣果实还含有较多的维生素A、维生素E、钾、钠、铁、铜等多种微量元素,有保持毛细血管畅通、防止血管壁脆性增加的功能,对于高血压、动脉粥样硬化病症有疗效,有防癌之功效。营养价值为百果之冠,有“百果王”之称。冬枣口感脆、甜,冬枣不利于干燥保存,一般都是鲜枣,然而目前冬枣的保险存储方面并不理想,限制了冬枣的进一步发展。
(三)发明内容
本发明克服了现有技术存在的不足,提供了一种冬枣保鲜存储方法。
本发明是通过如下技术方案实现的:
一种冬枣保鲜存储方法,其特征在于:包括以下步骤:(1)采摘新鲜的冬枣,挑选完整、无病虫害的冬枣,将其放入食用盐水溶液中冲洗,然后用清水冲洗处理;(2)将清洁后的冬枣,进入甲壳素水溶液中浸泡5-15min,滤去表面水分,于阴凉处风干水分;(3)将上述处理后的冬枣用臭氧进行消毒杀菌,于冬枣表面喷洒椰子油乳液,自然风干后,将冬枣放入填充有纤维素、聚乙烯醇混合填充材料的保鲜膜内,将保鲜袋袋口密封好;(4)将密封好的保鲜袋放入储存库内保存即可,储存库内的温度控制为-1℃~1℃、湿度为80%~85%;(5)保持冷藏温度-1℃~1℃,每30天将冬枣表面补喷椰子油乳液,风干后继续冷藏。
其中,步骤(2)中甲壳素水溶液浓度为0.5-2kg/L。
其中,步骤(3)椰子油乳液由椰子油容易去离子水中,高速搅拌而成;向1000ml去离子水中加入200ml椰子油,一边加入椰子油一边搅拌。每1kg冬枣喷洒1000ml椰子油乳液。
其中,所述步骤(3)中纤维素、聚乙烯醇混合填充材料的制备方法是:将聚乙烯醇100g溶于500ml水中,充分搅拌,然后加入纤维素充分搅拌,加热至90℃后冷却至室温,真空烘干后得到固体混合物,将固体混合物剪碎即可。
本发明优点:采用本方法保鲜的冬枣不容易失水,果实鲜甜如初,采用臭氧消毒杀菌后,在储存环境中降低有害气体,使保鲜效果更好,冬枣采用甲壳素和椰子油于果皮表面形成保护膜,一方面杀菌一方面抑制冬枣水分的流失,抑制冬枣后熟,保持硬度。
(四)具体实施方式
实施例1:
(1)采摘新鲜的冬枣,挑选完整、无病虫害的冬枣,将其放入食用盐水溶液中冲洗,然后用清水冲洗处理;
(2)将清洁后的冬枣,进入甲壳素水溶液中浸泡5-15min,滤去表面水分,于阴凉处风干水分;甲壳素浸泡后,一方面杀菌,另一方面在冬枣表面形成一层膜,抑制水分蒸发和缓解呼吸作用。
(3)将上述处理后的冬枣用臭氧进行消毒杀菌,于冬枣表面喷洒椰子油乳液,自然风干后,将冬枣放入填充有纤维素、聚乙烯醇混合填充材料的保鲜膜内,将保鲜袋袋口密封好;椰子油乳液将冬枣包括后抑制细菌滋生,纤维素、聚乙烯醇混合填充材料使得冬枣表面干燥,抑制细菌的增长,减少冬枣的水分丢失,保护冬枣表皮,维持冬枣的硬脆;
(4)将密封好的保鲜袋放入储存库内保存即可,储存库内的温度控制为-1℃~1℃、湿度为80%~85%;
(5)保持冷藏温度-1℃~1℃,每30天将冬枣表面补喷椰子油乳液,风干后继续冷藏。
其中,步骤(2)中甲壳素水溶液浓度为0.5-2kg/L。
其中,步骤(3)椰子油乳液由椰子油容易去离子水中,高速搅拌而成;向1000ml去离子水中加入200ml椰子油,一边加入椰子油一边搅拌。每1kg冬枣喷洒1000ml椰子油乳液。
其中,所述步骤(3)中纤维素、聚乙烯醇混合填充材料的制备方法是:将聚乙烯醇100g溶于500ml水中,充分搅拌,然后加入纤维素充分搅拌,加热至90℃后冷却至室温,真空烘干后得到固体混合物,将固体混合物剪碎即可。
对比例1
采用实施例1的处理方法,不同处在于,不喷洒椰子油。
对比例2
采用实施例1的处理方法,不同处在于,不喷洒椰子油并且不填充纤维素、聚乙烯醇混合填充材料。
对比例3
(1)采摘新鲜的冬枣,挑选完整、无病虫害的冬枣,将其放入食用盐水溶液中冲洗,然后用清水冲洗处理;
(2)将清洁后的冬枣,滤去表面水分,于阴凉处风干水分;
(3)将上述处理后的冬枣用臭氧进行消毒杀菌后装保鲜袋冷藏;
(4)将密封好的保鲜袋放入储存库内保存即可,储存库内的温度控制为-1℃~1℃、湿度为80%~85%;
对冷藏期间果实腐烂及失水进行测定,结果如下表所示,失重率(%)=(入库时重量-出库时重量)/入库时重量×100,腐烂率(%)=(腐烂果数/统计果数)×100;好果率(%)=(完好的果实数/统计总果实数)×100。冷藏时间为60天。
Claims (5)
1.一种冬枣保鲜存储方法,其特征在于:包括以下步骤:(1)采摘新鲜的冬枣,挑选完整、无病虫害的冬枣,将其放入食用盐水溶液中冲洗,然后用清水冲洗处理;(2)将清洁后的冬枣,进入甲壳素水溶液中浸泡5-15min,滤去表面水分,于阴凉处风干水分;(3)将上述处理后的冬枣用臭氧进行消毒杀菌,于冬枣表面喷洒椰子油乳液,自然风干后,将冬枣放入填充有纤维素、聚乙烯醇混合填充材料的保鲜膜内,将保鲜袋袋口密封好;(4)将密封好的保鲜袋放入储存库内保存即可,储存库内的温度控制为-1℃~1℃、湿度为80%~85%;(5)保持冷藏温度-1℃~1℃,每30天将冬枣表面补喷椰子油乳液,风干后继续冷藏。
2.根据权利要求1所述的冬枣保鲜存储方法,其特征在于:步骤(2)中甲壳素水溶液浓度为0.5-2kg/L。
3.根据权利要求1所述的冬枣保鲜存储方法,其特征在于:步骤(3)椰子油乳液由椰子油容易去离子水中,高速搅拌而成;向1000ml去离子水中加入200ml椰子油,一边加入椰子油一边搅拌。
4.根据权利要求3所述的冬枣保鲜存储方法,其特征在于:每1kg冬枣喷洒1000ml椰子油乳液。
5.根据权利要求1所述的冬枣保鲜存储方法,其特征在于:所述步骤(3)中纤维素、聚乙烯醇混合填充材料的制备方法是:将聚乙烯醇100g溶于500ml水中,充分搅拌,然后加入纤维素充分搅拌,加热至90℃后冷却至室温,真空烘干后得到固体混合物,将固体混合物剪碎即可。
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