CN107343632A - A kind of processing method of fresh-cut selenium-rich Huang pears - Google Patents
A kind of processing method of fresh-cut selenium-rich Huang pears Download PDFInfo
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- CN107343632A CN107343632A CN201710747891.0A CN201710747891A CN107343632A CN 107343632 A CN107343632 A CN 107343632A CN 201710747891 A CN201710747891 A CN 201710747891A CN 107343632 A CN107343632 A CN 107343632A
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- 241000220324 Pyrus Species 0.000 title claims abstract description 80
- 235000021017 pears Nutrition 0.000 title claims abstract description 80
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 38
- 239000011669 selenium Substances 0.000 title claims abstract description 38
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 33
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 238000005520 cutting process Methods 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000003755 preservative agent Substances 0.000 claims abstract description 8
- 230000002335 preservative effect Effects 0.000 claims abstract description 8
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims description 8
- 229920002683 Glycosaminoglycan Polymers 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 230000032683 aging Effects 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- BCKLPBBBFNWJHH-UHFFFAOYSA-N 2-methylnaphthalene-1,4-diamine Chemical compound C1=CC=CC2=C(N)C(C)=CC(N)=C21 BCKLPBBBFNWJHH-UHFFFAOYSA-N 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 abstract description 19
- 238000012545 processing Methods 0.000 abstract description 10
- 238000004140 cleaning Methods 0.000 abstract description 4
- 230000018044 dehydration Effects 0.000 abstract description 2
- 238000006297 dehydration reaction Methods 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 13
- 229910000029 sodium carbonate Inorganic materials 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 5
- 210000001519 tissue Anatomy 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- FDKWRPBBCBCIGA-REOHCLBHSA-N (2r)-2-azaniumyl-3-$l^{1}-selanylpropanoate Chemical compound [Se]C[C@H](N)C(O)=O FDKWRPBBCBCIGA-REOHCLBHSA-N 0.000 description 1
- HGUFODBRKLSHSI-UHFFFAOYSA-N 2,3,7,8-tetrachloro-dibenzo-p-dioxin Chemical compound O1C2=CC(Cl)=C(Cl)C=C2OC2=C1C=C(Cl)C(Cl)=C2 HGUFODBRKLSHSI-UHFFFAOYSA-N 0.000 description 1
- ISPYQTSUDJAMAB-UHFFFAOYSA-N 2-chlorophenol Chemical compound OC1=CC=CC=C1Cl ISPYQTSUDJAMAB-UHFFFAOYSA-N 0.000 description 1
- YJRCNAAPGQBVFS-UHFFFAOYSA-N 4-amino-3-methylnaphthalen-1-ol Chemical compound C1=CC=CC2=C(N)C(C)=CC(O)=C21 YJRCNAAPGQBVFS-UHFFFAOYSA-N 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- FDKWRPBBCBCIGA-UWTATZPHSA-N D-Selenocysteine Natural products [Se]C[C@@H](N)C(O)=O FDKWRPBBCBCIGA-UWTATZPHSA-N 0.000 description 1
- RJFAYQIBOAGBLC-BYPYZUCNSA-N Selenium-L-methionine Chemical compound C[Se]CC[C@H](N)C(O)=O RJFAYQIBOAGBLC-BYPYZUCNSA-N 0.000 description 1
- RJFAYQIBOAGBLC-UHFFFAOYSA-N Selenomethionine Natural products C[Se]CCC(N)C(O)=O RJFAYQIBOAGBLC-UHFFFAOYSA-N 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- NEHMKBQYUWJMIP-UHFFFAOYSA-N chloromethane Chemical class ClC NEHMKBQYUWJMIP-UHFFFAOYSA-N 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- ZKZBPNGNEQAJSX-UHFFFAOYSA-N selenocysteine Natural products [SeH]CC(N)C(O)=O ZKZBPNGNEQAJSX-UHFFFAOYSA-N 0.000 description 1
- 235000016491 selenocysteine Nutrition 0.000 description 1
- 229940055619 selenocysteine Drugs 0.000 description 1
- 229960002718 selenomethionine Drugs 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to fruit process processing technology field, and in particular to a kind of processing method of fresh-cut selenium-rich Huang pears, specifically：Yellow pears are dipped in APG solution after cleaning, selenium-rich Huang pears are cut using high-pressure water cutting method, to cut obtained selenium-rich Huang pears in vacuum be 30 35Pa, temperature is to be kept for 13 16 minutes at 35 DEG C, the yellow pears that cutting obtains are placed in crisper, after wrapping preservative film, stored at 68 DEG C, fresh-cut selenium-rich Huang pears processing method of the present invention can significantly improve the freshness date of Fresh-cut Yellow pears, it is perishable effectively to solve fresh-cut fruit, brown stain, the problems such as dehydration, and processing procedure is to Fresh-cut Yellow pears nonstaining property, the processing equal nontoxic pollution-free of raw material used, obtained Fresh-cut Yellow pears are handled without cleaning again, it is direct-edible.
Description
Technical field
The present invention relates to fruit process processing technology field, and in particular to a kind of processing method of fresh-cut selenium-rich Huang pears.
Background technology
Fresh-cut fruit is also known as light processed fruit, minimum processed fruit, cutting fruit, conditioning fruit, is that fresh fruit is entered
Row classification, cleaning, arrange, remove the peel the processing such as (stoning) cutting, immersion, packaging, being the product that product keeps fresh state.Consumption
After person buys this kind of product, be not required to it is further handled, it is direct-edible.Fresh-cut fruit with its fresh, nutrition, conveniently,
The features such as nuisanceless, liked by the state such as America and Europe, Japan consumer.Also begin to progressively attract attention in China.With fresh water
Fruit is compared, and fresh-cut fruit is easily by the pollution of microorganism and brown stain, the discoloration of product, especially as this sugar content of yellow pears
Big fruit, the reason for causing fresh-cut fruit microorganism pollution be on the one hand due to interior tissue by microbial infection, it is another
Aspect is due to a large amount of mechanical damages caused by cutting, nutriment outflow, favourable life condition, mesh is provided to microorganism
The preceding conventional way of fresh-cut fruit that extends is to soak certain time before packing with chloride, the hypochlorous aqueous solution to be sterilized,
But this year, research showed, they bring free chlorine to produce chlorophenol, three to various organic matter chlorinations again while sterilization
The carcinogens such as chloromethanes, dioxin, greatly compromise the health of the mankind.
The content of the invention
For the problems of existing extension fresh-cut fruit shelf-life, the present invention is individually for the own spy of selenium-rich Huang pears
Select, and it is an object of the present invention to provide a kind of processing method of fresh-cut selenium-rich Huang pears.
The solution of the present invention is as follows：A kind of processing method of fresh-cut selenium-rich Huang pears, specifically：
（1）Yellow pears are dipped in 15-18 minutes in 3-5g/L APG solution, and pH controls are in 9-9.5, after with flowing water clean one
It is secondary；
（2）Selenium-rich Huang pears are cut using high-pressure water cutting method, water source is using water as solvent in nozzle, into every L water
Addition vitamin K6 0-80 micrograms, mucopolysaccharide 2-3mg, leaf alcohol 1-1.2mg, aging starch 6-8g are mixed to get；
（3）It is 30-35Pa that obtained selenium-rich Huang pears, which will be cut, in vacuum, and temperature is that 13-16 minutes are kept at 3-5 DEG C；
（4）The yellow pears that cutting obtains are placed in crisper, after wrapping preservative film, stored at 6-8 DEG C.
Preferably, yellow pears are dipped in 2g/L APG solution 18 minutes, and pH controls are 9.
Preferably, high-pressure water cutting nozzles Water discharge flow speed is 920-950m/s, nozzle diameter 0.1-0.12mm.
Preferably, will cut obtained selenium-rich Huang pears in vacuum is 30Pa, and temperature is to be kept for 16 minutes at 3 DEG C.
Beneficial effect of the present invention is that fresh-cut selenium-rich Huang pears processing method of the present invention can significantly improve the fresh-keeping of Fresh-cut Yellow pears
Phase, effectively solves the problems such as perishable fresh-cut fruit, brown stain, dehydration, and processing procedure is to Fresh-cut Yellow pears nonstaining property, institute's use
The equal nontoxic pollution-free of raw material is managed, the Fresh-cut Yellow pears for handling to obtain are direct-edible without cleaning again；
Further to reduce fresh-cut fruit tissue damage, while in view of yellow pears epidermis also contains abundant nutriment, the present invention
During to yellow pears fresh-cut, processing of peeling is not taken, realizes that removal is yellow in combination with yellow pears are dipped in 3-5g/L APG solution
Pears epidermis dirt and the residual purpose of agriculture, ensure edible safety；
Experiment proves that yellow pears are dipped in 15-18 minutes in 3-5g/L APG solution, through gas chromatography-mass spectrography
Method is analyzed, and the residual clearance of agriculture to yellow pears surface is 62%-66%；
Yellow pears are dipped in 15-18 minutes in 3-5g/L APG solution, and pH controls are in 9-9.5, through gas chromatography-mass spectrometry
Usage analysis, the residual clearance of agriculture to yellow pears surface are 94-97%；
It can be seen that when with 3-5g/L APGs solution yellow pears are carried out with agriculture residual processing, pH controls can be carried further in 9-9.5
Agriculture residual effect fruit is gone in the decontamination of high 3-5g/L APGs solution；
The present invention is cut using high-pressure water cutting method to selenium-rich Huang pears, good cutting effect, cuts and yellow pears tissue is damaged
Hinder it is small, while limit cutting water by added in every L water vitamin K6 0-80 micrograms, mucopolysaccharide 2-3mg, leaf alcohol 1-1.2mg,
Aging starch 6-8g is mixed to get, and the cutting water can form protection film layer in yellow pears otch rapidly, wherein the dimension added
Raw plain K can promote wounded tissue cell quickly to heal and avoid infecting thing biology, and mucopolysaccharide can suppress polyphenol oxidase enzyme activity
Property, leaf alcohol can suppress microbial growth, and under the protection for the protection film layer that cutting herein is formed with water, Fresh-cut Yellow pears tissue surface exists
Storage period microbial growth is extremely slow, and browning phenomenon will not occur；
It is 30-35Pa that the present invention, which will cut obtained selenium-rich Huang pears in vacuum, and temperature is that 13-16 minutes are kept at 3-5 DEG C, this
Processing can promote selenium and chelating amino acids in selenium-rich Huang pears, change into selenomethionine and selenocysteine, chelating conversion
Rate can reach more than 36%, and this has larger help to the sorption enhanced rate for improving selenium.
Embodiment
Embodiment 1, a kind of processing method of fresh-cut selenium-rich Huang pears, specifically：
（1）Yellow pears are dipped in 2g/L Na2CO315 minutes in solution, and pH controls are 9, after cleaned once with flowing water；
（2）Selenium-rich Huang pears are cut using high-pressure water cutting method, nozzle Water discharge flow speed is 920m/s, and nozzle diameter is
0.1mm, in nozzle water source using water as solvent, to, per L water in add the microgram of vitamin K6 0, mucopolysaccharide 2mg, leaf alcohol 1mg, ripe
Change starch 6g；
（3）It is 30Pa that obtained selenium-rich Huang pears, which will be cut, in vacuum, and temperature is to be kept for 13 minutes at 3 DEG C；
（4）The yellow pears that cutting obtains are placed in crisper, after wrapping preservative film, stored at 6-8 DEG C.
Embodiment 2, a kind of processing method of fresh-cut selenium-rich Huang pears, specifically：
（1）Yellow pears are dipped in 2.4g/L Na2CO316 minutes in solution, and pH controls are 9.2, after cleaned once with flowing water；
（2）Selenium-rich Huang pears are cut using high-pressure water cutting method, nozzle Water discharge flow speed is 930m/s, and nozzle diameter is
0.11mm, in nozzle water source using water as solvent, to, per L water in add the microgram of vitamin K6 5, mucopolysaccharide 2.3mg, leaf alcohol
1.1mg, aging starch 7g；
（3）It is 32Pa that obtained selenium-rich Huang pears, which will be cut, in vacuum, and temperature is to be kept for 14 minutes at 4 DEG C；
（4）The yellow pears that cutting obtains are placed in crisper, after wrapping preservative film, stored at 6-8 DEG C.
Embodiment 3, a kind of processing method of fresh-cut selenium-rich Huang pears, specifically：
（1）Yellow pears are dipped in 2.6g/L Na2CO317 minutes in solution, and pH controls are 9.4, after cleaned once with flowing water；
（2）Selenium-rich Huang pears are cut using high-pressure water cutting method, nozzle Water discharge flow speed is 940m/s, and nozzle diameter is
0.11mm, in nozzle water source using water as solvent, to, per L water in add the microgram of vitamin K7 0, mucopolysaccharide 2.7mg, leaf alcohol
1.1mg, aging starch 7g；
（3）It is 34Pa that obtained selenium-rich Huang pears, which will be cut, in vacuum, and temperature is to be kept for 15 minutes at 4 DEG C；
（4）The yellow pears that cutting obtains are placed in crisper, after wrapping preservative film, stored at 6-8 DEG C.
Embodiment 4, a kind of processing method of fresh-cut selenium-rich Huang pears, specifically：
（1）Yellow pears are dipped in 3g/L Na2CO318 minutes in solution, and pH controls are 9.5, after cleaned once with flowing water；
（2）Selenium-rich Huang pears are cut using high-pressure water cutting method, nozzle Water discharge flow speed is 950m/s, and nozzle diameter is
0.12mm, in nozzle water source using water as solvent, to, per L water in add the microgram of vitamin K 80, mucopolysaccharide 3mg, leaf alcohol
1.2mg, aging starch 8g；
（3）It is 35Pa that obtained selenium-rich Huang pears, which will be cut, in vacuum, and temperature is to be kept for 16 minutes at 5 DEG C；
（4）The yellow pears that cutting obtains are placed in crisper, after wrapping preservative film, stored at 6-8 DEG C.
Below in conjunction with specific processing experiment, the present invention is further described：
Deal with objects and new cadmium yellow pears are produced by Funan County Xing Nong fruit trees Co., Ltd Huang pears planting base, produce the random decile of yellow pears
For 2 groups of experimental group and control group, every group of 800g-1kg, experimental group Huang pears are handled according to the technique of embodiment 4；
Control group Huang pears are dipped in 3g/L Na2CO318 minutes in solution, and pH controls are 9.5, after cleaned once with flowing water after, often
Rule knife is cut, and the yellow pears that cutting obtains are placed in crisper, after wrapping preservative film, stored at 6-8 DEG C；
After storage 1 day, there is obvious brown stain in control group Huang pears, and browning rate reaches 28%；
After storage 3 days, detection control group Huang pears cut surface total number of bacteria average out to 6.2 × 105CFU/g；
Storage 5 days after, control group Huang pears substantially rot aquation；
After experimental group is stored 10 days, start to engender brown stain, obvious rising occurs in total number of bacteria, brown within 10 day storage period
Variability is less than 2%, and total number of bacteria is less than 180CFU/g.
Claims (4)
1. a kind of processing method of fresh-cut selenium-rich Huang pears, it is characterised in that specific：
（1）Yellow pears are dipped in 15-18 minutes in 2-3g/L APG solution, and pH controls are in 9-9.5, after with flowing water clean one
It is secondary；
（2）Selenium-rich Huang pears are cut using high-pressure water cutting method, water source is using water as solvent in nozzle, into every L water
Addition vitamin K6 0-80 micrograms, mucopolysaccharide 2-3mg, leaf alcohol 1-1.2mg, aging starch 6-8g are mixed to get；
（3）It is 30-35Pa that obtained selenium-rich Huang pears, which will be cut, in vacuum, and temperature is that 13-16 minutes are kept at 3-5 DEG C；
（4）The yellow pears that cutting obtains are placed in crisper, after wrapping preservative film, stored at 6-8 DEG C.
A kind of 2. processing method of fresh-cut selenium-rich Huang pears according to claim 1, it is characterised in that
Yellow pears are dipped in 2g/L APG solution 18 minutes, and pH controls are 9.
A kind of 3. processing method of fresh-cut selenium-rich Huang pears according to claim 1, it is characterised in that
High-pressure water cutting nozzles Water discharge flow speed is 920-950m/s, nozzle diameter 0.1-0.12mm.
A kind of 4. processing method of fresh-cut selenium-rich Huang pears according to claim 1, it is characterised in that
It is 30Pa that obtained selenium-rich Huang pears, which will be cut, in vacuum, and temperature is to be kept for 16 minutes at 3 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793133A (en) * | 2018-12-10 | 2019-05-24 | 国投中鲁果汁股份有限公司 | Spleen benefiting and stimulating the appetite hawthorn snow pear juice and preparation method |
| CN113785875A (en) * | 2021-09-01 | 2021-12-14 | 西南大学 | Application of geraniol and leaf alcohol in storage and preservation of fruits and vegetables and method for postharvest treatment and preservation of fruits |
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| CN102239906A (en) * | 2011-07-18 | 2011-11-16 | 华南农业大学 | Method of reducing freezing point of fresh-cut flesh of leechee |
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