CN107251942A - A kind of green pepper winter fresh-keeping and storing method - Google Patents
A kind of green pepper winter fresh-keeping and storing method Download PDFInfo
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- CN107251942A CN107251942A CN201710326305.5A CN201710326305A CN107251942A CN 107251942 A CN107251942 A CN 107251942A CN 201710326305 A CN201710326305 A CN 201710326305A CN 107251942 A CN107251942 A CN 107251942A
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- green pepper
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Harvested Produce (AREA)
Abstract
The invention belongs to the nuisanceless working process technical field of vegetables and fruits, and in particular to a kind of green pepper winter fresh-keeping and storing method.Specifically, with the ripe green pepper of base of a fruit clip, processing center is delivered in vanning, green pepper is immersed into ultra micro calcium powder+grape acid+algin+water presses 5:1:1:After being handled in the fresh-keeping liquid that 1000 ratios are mixed to get, using helium for drying airflow drying, green pepper is sent into high pressure processing chamber, at 23 DEG C, with 600 650kPa pressure treatment 40 48 minutes, by clay+calcium bicarbonate by 130 150:Round granular is made after 1 ratio mixing, through being dried to obtain adsorption particle, green pepper is cased, case is filled out in the way of one layer of+one layer of adsorption particle+one layer of foam film green pepper, green pepper after processing can be stored more than 80 days under the northern winter low temperature environment in Anhui, storage period commodity rate protects green index more than 98.0% more than 90.5%.
Description
Technical field
The invention belongs to the nuisanceless working process technical field of vegetables and fruits, and in particular to a kind of green pepper winter fresh-keeping and storing side
Method.
Background technology
Green pepper is one of Vegetables on dining table, can it is cold and dressed with sauce, stir-fry and eat, cook, making filling, pickled and process tank processed, preserved fruit processed,
Pulp is thick and tender and crisp, and its Vitamin C content accounts for first place in vegetables, is 7 ~ 15 times of tomato content, distinctive taste spinosity
Swash the effect of salivary secretion, contained capsaicine can improve a poor appetite, help digest, prevent constipation, green pepper frost resistance extreme difference, harvesting
It is difficult storage in temperature relatively low winter afterwards.
The content of the invention
To solve the problem of green pepper is difficult to storage in low temperature winter, spy provides a kind of green pepper winter fresh-keeping and storing method.
The solution of the present invention is as follows：A kind of green pepper winter fresh-keeping and storing method, specifically,
（1）The ripe green pepper of band base of a fruit clip, the green pepper for having damaged, small holes caused by worms is rejected, and green pepper is classified by size, and clip is complete
Cheng Hou, clip dips processing 8-12 minutes in 0.02-0.03% Tea Polyphenols solution, and the green pepper base of a fruit is piled up neatly upward, and vanning is delivered to
Processing center；
（2）Green pepper immersion ultra micro calcium powder+grape acid+algin+water is pressed 5:1:1:In the fresh-keeping liquid that 1000 ratios are mixed to get
Processing 6-9 minutes；
（3）Green pepper is placed in hothouse, using helium as drying air-flow, with 2.3-2.4m/s flow velocity, by green pepper surface moisture
Drying, sends green pepper into high pressure processing chamber completely, at 2-3 DEG C, with 600-650kPa pressure treatment 40-48 minutes；
（4）Clay+calcium bicarbonate is pressed into 130-150:After 1 ratio mixing, temper it is die-filling be made round granular, feeding
Indoor seasoning is dried, adsorption particle is obtained；
（5）Green pepper is cased, bottom paving adsorption particle is filled out in the way of one layer of+one layer of adsorption particle+one layer of foam film green pepper
Case.
It is preferred that, along clip at green pepper the base of a fruit 1.8-2.2cm during clip green pepper, clip angle of inclination is 30 ° -35 °；
It is preferred that, circular granular particle diameter is in 25-30 mesh；
It is preferred that, dry initial temperature and be set in 15-18 DEG C, set heating in every 40 minutes once, every time 10-12 DEG C of heating, directly
To being warming up to 90-95 DEG C, kept for 80-85 seconds；
It is preferred that, adsorption particle thickness 0.8-1mm, foam film thickness 1.2-1.5mm；
It is preferred that, green pepper individual layer vertical display during vanning.
Beneficial effect of the present invention is, green pepper winter fresh-keeping and storing method of the present invention it is specific with harvest management, Preservation Treatment,
Drying process, the processing of raising frost resistance, vanning handle this four procedure and realized, specifically,
Wherein, along clip at green pepper the base of a fruit 1.8-2.2cm during clip green pepper, clip angle of inclination is 30 ° -35 °, makes shear surface thin
Born of the same parents' wound is minimized, and processing 8-12 minutes is dipped in 0.02-0.03% Tea Polyphenols solution with reference to otch, can effectively prevent tangent plane
Brown stain, infection；
5 are pressed by ultra micro calcium powder+grape acid+algin+water:1:1:The fresh-keeping liquid that 1000 ratios are mixed to get can be in green pepper epidermis
Layer forms a thin layer protective layer, and in addition to it can reduce green pepper metabolism degree and nutrient consumption, green preservation effect is also preferable, through fresh-keeping liquid
20-24 days supply phase can be extended under green pepper normal temperature after processing, commodity rate protects green index more than 93.9% more than 85.5%；
Green pepper after being handled through fresh-keeping liquid uses inert gas helium for drying airflow drying, can effectively remove free moisture, together
When can suppress green pepper surface pathogen bacterium；
After green pepper drying at 2-3 DEG C, with 600-650kPa pressure treatment 40-48 minutes, it is possible to increase green pepper epidermal cell
Arranging density, has notable help to improving green pepper frost resistance；
Clay+calcium bicarbonate is pressed into 130-150:After 1 ratio mixing, temper it is die-filling be made round granular, feeding is dry
Dry indoor seasoning, the effect of obtained adsorption particle ethylene adsorption preferably, while having preferable hygroscopic effect, can inhale in time
Moisture produced by attached green pepper storage period respiration, it is to avoid wet environment breed bacteria；
Green pepper after processing fills out case in the way of one layer of+one layer of adsorption particle+one layer of foam film green pepper, in the northern winter low temperature ring in Anhui
Can be stored under border more than 80 days, storage period commodity rate protects green index more than 98.0% more than 90.5%, this storage method and its
Suitable picture the Northeast's this kind of winter time is long, the low area of temperature.
Embodiment
Embodiment 1, a kind of green pepper winter fresh-keeping and storing method, specifically,
（1）The ripe green pepper of band base of a fruit clip, locates clip along green pepper the base of a fruit 1.8-2.2cm, and clip angle of inclination is 30 ° -35 °.To have
The green pepper of damaged, small holes caused by worms is rejected, and green pepper is classified by size, and after the completion of clip, clip is in 0.02% Tea Polyphenols solution
Processing 8 minutes is dipped, the green pepper base of a fruit is piled up neatly upward, and processing center is delivered in vanning；
（2）Green pepper immersion ultra micro calcium powder+grape acid+algin+water is pressed 5:1:1:In the fresh-keeping liquid that 1000 ratios are mixed to get
Processing 6 minutes；
（3）Green pepper is placed in hothouse, it is with 2.3m/s flow velocity, green pepper surface moisture is complete using helium as drying air-flow
Drying, sends green pepper into high pressure processing chamber, at 2 DEG C, with 600kPa pressure treatment 40 minutes；
（4）Clay+calcium bicarbonate is pressed 130:After 1 ratio mixing, temper the die-filling circle that particle diameter is made in 25 mesh
Granular, feeding dries indoor seasoning, and initial temperature is set in 15 DEG C, sets heating in every 40 minutes once, every time 10 DEG C of heating, directly
To being warming up to 90 DEG C, kept for 80 seconds, obtain adsorption particle；
（5）Green pepper is cased, bottom paving adsorption particle is filled out in the way of one layer of+one layer of adsorption particle+one layer of foam film green pepper
Case, adsorption particle thickness 0.8-1mm, foam film thickness 1.2mm, green pepper individual layer vertical display.
Embodiment 2, a kind of green pepper winter fresh-keeping and storing method, specifically,
（1）The ripe green pepper of band base of a fruit clip, locates clip along green pepper the base of a fruit 1.8-2.2cm, and clip angle of inclination is 30 ° -35 °.To have
The green pepper of damaged, small holes caused by worms is rejected, and green pepper is classified by size, and after the completion of clip, clip is in 0.03% Tea Polyphenols solution
Processing 12 minutes is dipped, the green pepper base of a fruit is piled up neatly upward, and processing center is delivered in vanning；
（2）Green pepper immersion ultra micro calcium powder+grape acid+algin+water is pressed 5:1:1:In the fresh-keeping liquid that 1000 ratios are mixed to get
Processing 9 minutes；
（3）Green pepper is placed in hothouse, it is with 2.4m/s flow velocity, green pepper surface moisture is complete using helium as drying air-flow
Drying, sends green pepper into high pressure processing chamber, at 3 DEG C, with 650kPa pressure treatment 48 minutes；
（4）Clay+calcium bicarbonate is pressed 150:After 1 ratio mixing, temper the die-filling circle that particle diameter is made in 30 mesh
Granular, feeding dries indoor seasoning, and initial temperature is set in 18 DEG C, sets heating in every 40 minutes once, every time 12 DEG C of heating, directly
To being warming up to 95 DEG C, kept for 85 seconds, obtain adsorption particle；
（5）Green pepper is cased, bottom paving adsorption particle is filled out in the way of one layer of+one layer of adsorption particle+one layer of foam film green pepper
Case, adsorption particle thickness 0.8-1mm, foam film thickness 1.5mm, green pepper individual layer vertical display.
Embodiment 3, a kind of green pepper winter fresh-keeping and storing method, specifically,
（1）The ripe green pepper of band base of a fruit clip, locates clip along green pepper the base of a fruit 1.8-2.2cm, and clip angle of inclination is 30 ° -35 °.To have
The green pepper of damaged, small holes caused by worms is rejected, and green pepper is classified by size, and after the completion of clip, clip is in 0.025% Tea Polyphenols solution
In dip processing 10 minutes, the green pepper base of a fruit pile up upward neatly, case deliver to processing center；
（2）Green pepper immersion ultra micro calcium powder+grape acid+algin+water is pressed 5:1:1:In the fresh-keeping liquid that 1000 ratios are mixed to get
Processing 8 minutes；
（3）Green pepper is placed in hothouse, it is with 2.35m/s flow velocity, green pepper surface moisture is complete using helium as drying air-flow
Drying, sends green pepper into high pressure processing chamber, at 2.5 DEG C, with 630kPa pressure treatment 42 minutes；
（4）Clay+calcium bicarbonate is pressed 135:After 1 ratio mixing, temper the die-filling circle that particle diameter is made in 28 mesh
Granular, feeding dries indoor seasoning, and initial temperature is set in 17 DEG C, sets heating in every 40 minutes once, every time 11 DEG C of heating, directly
To being warming up to 93 DEG C, kept for 82 seconds, obtain adsorption particle；
（5）Green pepper is cased, bottom paving adsorption particle is filled out in the way of one layer of+one layer of adsorption particle+one layer of foam film green pepper
Case, adsorption particle thickness 0.8-1mm, foam film thickness 1.3mm, green pepper individual layer vertical display.
Winter selects one mu of greenhouse green pepper planting site as proving ground at random from the green garden vegetable cultivation base in Tushan county,
50 plants of kinds, growing way identical green pepper are selected from base at random, 2 groups are randomly divided into, every group 25 plants, 2 groups be respectively experimental group,
Conventional group；
Experimental group is by the harvesting of the processing method of embodiment 3, processing green pepper；
Conventional group is using usual manner harvesting, processing green pepper；
The green pepper that two groups of processing are obtained is stored indoors, and interior is not provided with any lagging facility, and room temperature day temperature is in 12-15
DEG C, nocturnal temperature at -1 ~ -5 DEG C, count two groups of green pepper storage periods, storage period commodity rate protects green index, as a result see the table below 1：
| Group | Storage period | Commodity rate | Protect green index |
| Experimental group | 85 days | 90.8% | 98.4 |
| Conventional group | 5-6 days | 50.2 | 83.9 |
As a result show, the significant extension that the green pepper storage period after being handled through this law obtains, commodity rate and quick-fried rate refer to during storage
Number can also maintain higher standard.
Claims (6)
1. a kind of green pepper winter fresh-keeping and storing method, it is characterised in that specifically,
（1）The ripe green pepper of band base of a fruit clip, the green pepper for having damaged, small holes caused by worms is rejected, and green pepper is classified by size, and clip is complete
Cheng Hou, clip dips processing 8-12 minutes in 0.02-0.03% Tea Polyphenols solution, and the green pepper base of a fruit is piled up neatly upward, and vanning is delivered to
Processing center；
（2）Green pepper immersion ultra micro calcium powder+grape acid+algin+water is pressed 5:1:1:In the fresh-keeping liquid that 1000 ratios are mixed to get
Processing 6-9 minutes；
（3）Green pepper is placed in hothouse, using helium as drying air-flow, with 2.3-2.4m/s flow velocity, by green pepper surface moisture
Drying, sends green pepper into high pressure processing chamber completely, at 2-3 DEG C, with 600-650kPa pressure treatment 40-48 minutes；
（4）Clay+calcium bicarbonate is pressed into 130-150:After 1 ratio mixing, temper it is die-filling be made round granular, feeding
Indoor seasoning is dried, adsorption particle is obtained；
（5）Green pepper is cased, bottom paving adsorption particle is filled out in the way of one layer of+one layer of adsorption particle+one layer of foam film green pepper
Case.
2. a kind of green pepper winter fresh-keeping and storing method according to claim 1, it is characterised in that
Along clip at green pepper the base of a fruit 1.8-2.2cm during clip green pepper, clip angle of inclination is 30 ° -35 °.
3. a kind of green pepper winter fresh-keeping and storing method according to claim 1, it is characterised in that
Circular granular particle diameter is in 25-30 mesh.
4. a kind of green pepper winter fresh-keeping and storing method according to claim 1, it is characterised in that
Dry initial temperature and be set in 15-18 DEG C, heating in every 40 minutes is set once, every time 10-12 DEG C of heating, until being warming up to
90-95 DEG C, kept for 80-85 seconds.
5. a kind of green pepper winter fresh-keeping and storing method according to claim 1, it is characterised in that
Adsorption particle thickness 0.8-1mm, foam film thickness 1.2-1.5mm.
6. a kind of green pepper winter fresh-keeping and storing method according to claim 5, it is characterised in that
Green pepper individual layer vertical display during vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710326305.5A CN107251942A (en) | 2017-05-10 | 2017-05-10 | A kind of green pepper winter fresh-keeping and storing method |
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| CN201710326305.5A CN107251942A (en) | 2017-05-10 | 2017-05-10 | A kind of green pepper winter fresh-keeping and storing method |
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| CN201710326305.5A Pending CN107251942A (en) | 2017-05-10 | 2017-05-10 | A kind of green pepper winter fresh-keeping and storing method |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011079A (en) * | 2007-02-06 | 2007-08-08 | 天津农学院 | Green pepper fresh-keeping method |
| CN106387019A (en) * | 2016-07-06 | 2017-02-15 | 界首市顾集镇豪杰家庭农场 | Preservation method of fresh green chilies |
-
2017
- 2017-05-10 CN CN201710326305.5A patent/CN107251942A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011079A (en) * | 2007-02-06 | 2007-08-08 | 天津农学院 | Green pepper fresh-keeping method |
| CN106387019A (en) * | 2016-07-06 | 2017-02-15 | 界首市顾集镇豪杰家庭农场 | Preservation method of fresh green chilies |
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Application publication date: 20171017 |