CN107529769A - The method that the fruit quality of strawberry is improved after harvest - Google Patents
The method that the fruit quality of strawberry is improved after harvest Download PDFInfo
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- CN107529769A CN107529769A CN201680023784.7A CN201680023784A CN107529769A CN 107529769 A CN107529769 A CN 107529769A CN 201680023784 A CN201680023784 A CN 201680023784A CN 107529769 A CN107529769 A CN 107529769A
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- fruit
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- strawberry
- strawberry fruit
- grease
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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
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
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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
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- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
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- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention provides the processing method to the strawberry fruit after harvest, for keeping the quality with the strawberry fruit after the processing of heating.The processing method be strawberry fruit after harvesting the processing with heating process after the softening of strawberry fruit and the processing method for the repressed strawberry fruit of fading, it is characterized in that, strawberry fruit after harvest is independently carried out continuously or carries out the processing of (a) acetic acid preparation and calcium preparation processing simultaneously, thereafter, the processing that (b) is coated to strawberry fruit surface using grease is carried out.
Description
Technical field
The present invention relates to the processing method of the strawberry fruit after harvest.
Background technology
Quality declines rapidly fresh strawberry after harvesting.If include the processing of heating process, its quality is damaged
More obvious, the reduction of particularly physical property (hardness) and color (red) is obvious.
The shelf stability method improved to strawberry before processing has：Put fruits into after the small container of oxygen permeability carry out it is low
The warm method (patent document 1) cooled down, native paraffin etc. are coated to use group with synthetic (patent document 2), polysaccharide polymer etc. are coated
Compound (patent document 3), the smears (patent document 4) of food containing vegetable protein and aliphatic acid and with rice bran
Oil etc. are the antideteriorant (patent document 5) of principal component, but keep not recording on the quality after processing.After processing
Quality keep, have：With granulated sugar, the method (patent document 6) of the bottom of water-soluble organic acid processing strawberry, with containing calcium and anti-
The method (patent document 7) that the solution of bad hematic acid radical ion is handled Tree Fruit, but both of which is on without adding
The easy processing of heat, the object of the latter do not include strawberry.The prior art of color is kept to have in the processing comprising heating process：
The method (patent document 8) that is dyed using pigment to strawberry, with the high temperature dyestuff containing below pH7.0 and edibility calcium salt
Solution processing fruit method (patent document 9), with calcium salt handle the fruit containing anthocyanidin method (patent document 10), with
And the fruit foods (patent document 11) of the vacuum refrigeration formed with vegetable protein envelope, but do not carry out physical property simultaneously
Keep.In addition, the object of patent document 9 is not strawberry, patent document 11 is related to freeze-drying product.In adding comprising heating process
The method of physical property is kept to have in work：Acid food comprising strawberry is added to the method that is heated of mixture of acid and lactone
(patent document 12), to vegetables, fruit prepare the method (patent document 13) of heating and make containing polysaccharide or salt
With the aqueous solution of alkali metal salt be dipped into fruit, vegetables minced tissue in method (patent document 14), but patent document 12 is not
The holding of color can must be simultaneously realized, patent document 13 and patent document 14 are the processing methods without the holding of color.
Prior art literature
Patent document
Patent document 1:Japanese Unexamined Patent Application 54-86649 publications
Patent document 2:Japanese Unexamined Patent Application Publication 2004-521648 publications
Patent document 3:Japanese Kohyo 06-506116 publications
Patent document 4:Japanese Unexamined Patent Publication 04-79846 publications
Patent document 5:Japanese Unexamined Patent Application 57-65172 publications
Patent document 6:Japanese Unexamined Patent Application 55-99153 publications
Patent document 7:Japanese Unexamined Patent Application Publication 2001-513329 publications
Patent document 8:Japanese Unexamined Patent Publication 04-99467 publications
Patent document 9:Japanese Unexamined Patent Application 59-132869 publications
Patent document 10:Japanese Unexamined Patent Application Publication 2005-502373 publications
Patent document 11:Japanese Unexamined Patent Publication 06-284875 publications
Patent document 12:Japanese Unexamined Patent Application 63-112943 publications
Patent document 13:Japanese Unexamined Patent Application 54-107542 publications
Patent document 14:Japanese Unexamined Patent Application 59-210863 publications
The content of the invention
In food products market, eaten completely without using the processing with the original mouthfeel of raw material and the strawberry fruit of color
The degree of product, simply jam, fruit juice, spices.In Japanese strawberry with the strawberry of better quality in autumn to the season of spring result
Property variety culture is main flow, therefore fresh strawberry is defined to or so December~May during market circulation.On the other hand, one
As in the summer (June~September) of heating, the demand comprising the fruit including fresh and processed goods (jelly, fresh fruit platter etc.) increases
Greatly, the strawberry being often located at especially in various consumer questionnaires in very popular fruit.
If after strawberry is harvested, the processing of simplicity is only carried out before processing, it becomes possible to keeps the companion using the fruit
There is the fruit quality (physical property and color) of the processed food of heating high, then can list guarantor in the summer of fruit consumption requirements increase
The strawberry processed food of matter phase length.To sum up, even if urgently it is expected a kind of working process for strawberry include heating process,
The processing method of original physical property (hardness) and color (red) can be kept simultaneously.
Strawberry is different from other many fruits, and the position for being referred to as holder as flower growth position is edible part,
Rich in pectin.Even fresh fruit, the quality deterioration of physical property (hardness) and color (red) is also than other fruits after harvesting
Real obvious, quality deterioration is more obvious if being processed to it.Such as premised on long-term keeping with commerciality
Quality is greatly lowered in the processing of heat-sterilization step, and strawberry is left so commercially can not find because that can not ensure commodity
The processed goods of prototype.
For the purpose of the quality after the processing with heating is kept, as existing patented technology, report several with strawberry
The processing method carried out after harvesting for object, but can not realize in terms of fruit quality after processing while keep physical property and face
Both colors.The present inventor etc. expects strawberry fruit is being carried out that physical property can be kept and also ensured at the processing aid of color
After reason, carry out there is no the coating treatment of effect to the taste of fruit after processing.
In view of these are concentrated on studies, as a result find by handling it in the processing of progress acetic acid preparation and calcium preparation
Afterwards, the processing that fruit surface is coated to using grease is carried out continuously, even if can obtain carrying out heating sterilization work with commerciality
The physical property of fruit and the fruit of color are also maintained after the processing of sequence.It should illustrate, individually carry out each processing or group
The effect for closing 2 kinds of processing is limited.The present inventor etc. are by verifying, determining that acetic acid preparation is handled, calcium preparation handles and utilized grease
Coating treatment each condition and workable preparation so as to completing the present invention.
That is, the present invention is as follows.
[1] a kind of processing method of strawberry fruit, be strawberry fruit after harvesting the processing with heating process after
The softening of strawberry fruit and the processing method for the repressed strawberry fruit that fades, it is characterised in that to the strawberry fruit after harvest
It is real independent and continuously carry out or carry out the processing of (a) acetic acid preparation and calcium preparation processing simultaneously, thereafter, (b) is carried out using oil
Fat is coated to the processing on strawberry fruit surface.
[2] according to the processing method of [1], wherein, after acetic acid preparation processing is carried out, calcium preparation processing is carried out, its is laggard
One step be coated to using grease the processing on strawberry fruit surface.
[3] according to the processing method of [1] or [2], wherein, the main composition of acetic acid preparation is makes vinegar, pH 3.0
~5.0.
[4] according to the processing method of any one of [1]~[3], wherein, calcium preparation is acetic acid calcium preparation.
[5] according to the processing method of any one of [1]~[4], wherein, grease is that the containing ratio of saturated fatty acid is 50%
Grease above.
[6] processing method according to any one of [1]~[5], wherein, grease is cupu oil.
[7] according to the processing method of any one of [1]~[6], wherein, strawberry fruit after harvest with heating process
Processing be more than 60 DEG C of heating.
[8] according to the processing method of any one of [1]~[7], wherein, fade for the red colour fading of strawberry fruit.
[9] a kind of strawberry fruit, it is to be prepared by the method for any one of [1]~[8], with heating process
After processing, the softening and colour fading of strawberry fruit are suppressed.
[10] a kind of processed food, it is to use the strawberry fruit of [9] and by being prepared with the process of heating process
's.
[11] it is fruit jelly food according to the processed food of [10].
This specification includes the disclosure of the Japanese patent application No. 2015-114995 of the basis for priority as the application
Content.
Brief description of the drawings
Fig. 1 is the figure for falling fruit juice and oozing out ratio for representing the strawberry fruit in comparative example 1.By n=8 average value+mark
Quasi- deviation represents that * * represent significant difference be present relative to the untreated area of fresh fruit with p ＜ 0.01 (t inspections).
Fig. 2 is the figure for the compression stress accumulated value for representing the strawberry fruit in comparative example 1.By n=8 average value ± standard
Deviation represents that * * represent significant difference be present relative to the untreated area of fresh fruit with p ＜ 0.01 (t inspections).
Fig. 3 is the figure for representing red colour system in comparative example 1 and non-red colour system in the ratio shared by strawberry fruit outward appearance.By
N=8 average value ± standard deviation represents that red colour system and non-red colour system relative to the untreated area of fresh fruit, * are represented with p
There is significant difference in ＜ 0.05, * * represent significant difference be present with p ＜ 0.01 (t inspections).
Fig. 4 is the figure for falling fruit juice and oozing out ratio for representing the strawberry fruit in comparative example 2.By n=8 average value+mark
Quasi- deviation represents.
Fig. 5 is the figure for the compression stress accumulated value for representing the strawberry fruit in comparative example 2.By n=8 average value ± standard
Deviation represents.
Fig. 6 is the figure for representing red colour system in comparative example 2 and non-red colour system in the ratio shared by strawberry fruit outward appearance.By
N=8 average value ± standard deviation represents.
Fig. 7 is the figure for falling fruit juice and oozing out ratio for representing the strawberry fruit in embodiment 1.By n=8 average value+mark
Quasi- deviation represents.
Fig. 8 is the figure for the compression stress accumulated value for representing the strawberry fruit in embodiment 1.By n=8 average value ± standard
Deviation represents, relative to the untreated area of jelly fruit, * represents significant difference be present with p ＜ 0.05 (Dunnet t inspections).
Fig. 9 is the figure for representing red colour system in embodiment 1 and non-red colour system in the ratio shared by strawberry fruit outward appearance.By n
=8 average value ± standard deviation represents, relative to the untreated area of jelly fruit, it is poor that * represents conspicuousness to be present with p ＜ 0.05
Different, * * represent significant difference be present with p ＜ 0.01 (Dunnet t inspections).
Figure 10 is the figure for falling fruit juice and oozing out ratio for representing the strawberry fruit in embodiment 2.By n=8 average value+mark
Quasi- deviation represents.
Figure 11 is the figure for falling fruit juice and oozing out ratio for representing the strawberry fruit in embodiment 2.By n=8 average value+mark
Quasi- deviation represents that * * represent significant difference be present relative to the untreated area of jelly fruit with p ＜ 0.01 (t inspections).
Figure 12 is the figure for the compression stress accumulated value for representing the strawberry fruit in embodiment 2.By n=8 average value ± mark
Quasi- deviation represents.
Figure 13 represents the compression stress accumulated value of the strawberry fruit in embodiment 2.By n=8 average value ± standard deviation
Represent, * represents significant difference be present relative to the untreated area of jelly fruit with p ＜ 0.05 (t inspections).
Figure 14 is the figure for representing red colour system in embodiment 2 and non-red colour system in the ratio shared by strawberry fruit outward appearance.By n
=8 average value ± standard deviation represents.
Figure 15 is the figure for representing red colour system in embodiment 2 and non-red colour system in the ratio shared by strawberry fruit outward appearance.By n
=8 average value ± standard deviation represents, relative to the untreated area of jelly fruit, * represents that (Dunnet t are examined with p ＜ 0.05
Test) significant difference be present.
Figure 16 is the photo for the outward appearance for representing the jelly strawberry fruit " manger's second female " in embodiment 2.
Embodiment
The present invention is using strawberry fruit as object, for also keeping fruit after the processing with heating that carries out after harvesting
Quality harvest after processing method.The softening and colour fading of fruit, therefore the present invention can be suppressed using the method for the present invention
Method be also suppress strawberry fruit softening and the method for both of fading.In the present invention, it is general with the processing of heating
Refer to the processing of the heating of the degree of the main composition pectin denaturation with fruit.For example, it can enumerate to season
Fruit and be immersed in more than 60 DEG C of the heating process carried out in baste etc.；In order to implement the sterilization of business and more than 80 DEG C
Process of heating etc..For example, when manufacture carries the jelly product of strawberry fruit, jelly preparation solution and strawberry are filled to jelly cup
Fruit, impregnated in 85 DEG C of hot water and carry out within 30 minutes heating sterilization processing process.Now, it is low as jelly preparation solution, use
In pH4.0 liquid, the method according to the invention, even if in the case of exposed to such low pH, after harvesting with
Also the quality of strawberry fruit can be kept after the processing of heating.In addition, the quality of fruit refers to arrive for edible degree ripe
Harvest when fresh strawberry fruit physical property and color inherently.In the physical property and color of strawberry fruit, with the present invention
Fresh strawberry fruit of the strawberry fruit crossed of method heat treatment when keeping harvest hardness, and new fresh grass when keeping harvest
The red of certain kind of berries fruit.Therefore, it can be said that the method for the present invention is the softening for suppressing strawberry fruit and the method for both of fading.
Strawberry for edible part it is correct for refer to holder (flower beds), exist on the surface of holder granular a lot
Fruit.In general, fruit will be referred to as the part of the edible holder with fruit, therefore in the present invention, in accordance with general
Address, strawberry fruit will be referred to as edible part.
As the strawberry of object, the plant for belonging to Fragaria (Fragaria) can be enumerated, kind does not limit.As Japan
The strawberry of production, can enumerate Feng Xiang, female peak, sweet tea king, manger's second female, sky strawberry, the love certain kind of berries, Mei Renji, a chapter Ji, good fortune is fragrant, can early give birth to long,
Treasured hand over early life, a Yayoi Ji, beauty, thatch kiss, queen, diamond strawberry, Meng Zhi townshiies, dew water droplet, have another one, a rich Ji, Saga it is clear
Fragrant, alizarin ma, oriental cherry illusion strawberry, the rapids red bell of tail, the photon at red four night, EVA ruby, sweet tea second female, sweetness, OiC strawberries,
A fragrant wild, golden Ji, glittering perfume, Queen Rose, loves perfume, ancient capital China, three pigeonpeas, a dense Ji, bring up a Ji, by cloth second female, lady, beautiful red, capital
Red, red pearl, big monarch, the rapids spring perfume of tail, Fang Xiang, a rear Ji, the second female heart, the flower pears certain kind of berries, Itou Kentaro, Sa rub second female, sun angel, sage
Ground song, a manger Ji, fine U.S., a Hitachi Ji, good fortune plumage, U.S. wild ma, Hui Mei, dream it is sweet it is fragrant, peach is smoked, the fragrance of first love, Ah revive's slight snow, light snow etc.
Seasonal kind；Send red of fine jade card, Yi Lan, bell, the summer certain kind of berries, summer princess, summer ruby, summer headwear, summer candy, summer
Day close friend, summer fairy maiden, send fine jade Ka Sangta, send fine jade card Pierre, the great Shi four seasons into, Mei Gu, Xia Fang, Mei Ji, justify thunder, paint the plumage certain kind of berries,
Lei Feng, Sai Lin, Fu Lilu, the pure certain kind of berries, plug Shandong Natta, Chi Guang, the excellent love of honey, Caitlin, A Bin, Xi Kaipu, Ka Pituo, red treasured of smiling
Stone, the heart smiled, black stone, happy fruit, storehouse Wang Sha, real blue Sha, the favour of favour thousand dwell -138, Xia Zi, peak king, manger's pupil, summer lamp, a summer Ji,
The perennially kind such as peach ma, red madder, black pigment used by women in ancient times to paint their eyebrows Cole strain, white bird No. 1, white bird No. 2, Xia Shi, Yan Mei favour family；As the grass abroad produced
The certain kind of berries, can enumerate with red Na strawberry, A Er than etc. for representative the U.S. production, South Korea production, Mexico production, Holland production, Turkey production, in
Domestic, Spain's production and Egyptian production etc..The strawberry Many times abroad produced are the kinds that local seeds company develops alone, hybridization
Details etc. it is mostly unclear.
In the method for the quality of the holding strawberry fruit of the present invention, the strawberry fruit after harvest is carried out at acetic acid preparation
Reason and calcium preparation processing, the coating treatment of fruit surface is further carried out using grease thereafter.
This is carried out to the strawberry after harvest in the state of fruit surface is not because of the impaired degree such as scratch (オ セ Injury)
The processing of invention.Such as the strawberry fruit of ripe harvest afterwards is stored at rapidly less than 5 DEG C after harvesting when will preferably cultivate
Under low temperature, handled within 3 days.Furthermore it is possible to at the strawberry fruit that is harvested under jackleg underdone state
Reason.
Acetic acid preparation processing can use the acetic acid preparation of commercially available food additives, can as main composition vinegar
Enumerate make vinegar, grain vinegar, broomcorn millet vinegar, rice vinegar, rice black vinegar, sake cake vinegar, barley black vinegar and fruit vinegar etc., make vinegar to be main
The acetic acid preparation of constituent, preferably pH3.0~5.0 (pH3.0 is less than 5.0).Such as Spiral can be used
Vinegar (Napros Co., Ltd.), but be not limited thereto., can as the method using acetic acid preparation processing strawberry fruit
Enumerating makes the aqueous solution dissolved with acetic acid preparation intersperse among the method for fruit with not omitting, be soaked in the acetic acid preparation aqueous solution
Method of stain fruit etc..Acetic acid concentration in acetic acid preparation is 1~20%, preferably 1~10%.It is preferred that with by acetic acid preparation
The pH of the aqueous solution after stoste is added in water have adjusted and be soaked in the acetic acid preparation aqueous solution of concentration as 3.0~5.0 mode
Stain strawberry fruit, 1 DEG C~20 DEG C, be preferably 5 DEG C~18 DEG C, more preferably 5 DEG C~15 DEG C stand 5 minutes~30 minutes, it is excellent
Elect as 10 minutes~20 minutes, more preferably 15 minutes.
Calcium preparation processing uses the preparation containing calcium.In the present invention, the preparation containing calcium is referred to as calcium preparation.I.e. in this hair
Calcium preparation is used in bright method.Calcium concentration in calcium preparation is 480~5000ppm, preferably 1200~3700ppm, more excellent
Elect 2000~3000ppm as.Calcium preparation can use commercially available food additives preparation, such as can use calcium carbonate,
Calcium lactate, calcium acetate etc..Preferably comprise the preparation of calcium acetate.Such as CalFresh (great Dong KCCs) can be used, but
It is not limited except as.As the Calcium treatment to strawberry fruit, can enumerate will make calcium preparation stoste with the mass % of 0.2 mass %~2.0,
The mass % of the mass % of preferably 0.5 mass %~1.5, more preferably 0.8 mass %~1.2 is dissolved in the aqueous solution obtained by water and added
Heat without omitting intersperses among fruit afterwards to 30 DEG C~50 DEG C, preferably 35 DEG C~45 DEG C, more preferably 38 DEG C~42 DEG C
Method；Method of fruit etc. is impregnated in the calcium preparation aqueous solution.It is preferred that soaked in the calcium preparation aqueous solution of 1.0 mass % concentration
Stain strawberry fruit, stood at 40 DEG C 10 minutes~40 minutes, be preferably 15 minutes~30 minutes, more preferably 20 minutes.
From the viewpoint of such from the top layer that fruit is also persistently coated to after the processing with heating process, grease is being utilized
It is adapted in the processing of coated fruit surface using the high grease of fusing point.The high grease of fusing point can use the content of saturated fatty acid
High such as palm oil, cupu oil, coconut oil (U U Na ッ Star oil), cocounut oil (ヤ シ oil), babassu oil, butter, lard,
Butter, shortening, margarine etc..It is preferred that the containing ratio of saturated fatty acid is more than 50% grease, examined from the viewpoint of taste
Consider, particularly preferred cupu oil.As the grease coating treatment to strawberry fruit, can enumerate will fully eliminate the water of fruit surface
The strawberry of gas is immersed in the method in the grease of liquid；Make its coated method etc. to strawberry spraying grease.Preferably by spray
The spraying treatment of the grease of mist agent.Such as sprayed (Tsukioka Film Pharma Co., Ltd.) using cupu oil, but not
It is defined in this.The fruit that preferred pair is coated to using grease is handled as follows：1 DEG C~20 DEG C, be preferably 3 DEG C~15 DEG C, more
10 minutes~120 minutes are stood in a low temperature of preferably 4 DEG C~10 DEG C, is preferably 15 minutes~60 minutes, more preferably 20 points
Clock~40 minute, grease is set to be fixed on strawberry fruit surface.
As long as acetic acid preparation processing, calcium preparation processing and the order using the coating treatment of grease are last carry out using oily
The coating treatment of fat.Acetic acid preparation processing can be first carried out, calcium preparation processing is then carried out, can also first carry out calcium preparation
Processing then carries out acetic acid preparation processing.In addition it is also possible to the aqueous solution mixed first with acetic acid preparation and calcium preparation enters simultaneously
The processing of row acetic acid preparation and calcium preparation processing.It is preferred that after acetic acid preparation processing is carried out, calcium preparation processing is carried out, is finally carried out
Utilize the coating treatment of grease.
Using the processing method of the present invention, the quality before processing can be also kept after the processing with heating after harvesting.
Quality refers to the physical property and color of strawberry fruit, these qualities can use the softness number of fruit, the color of outward appearance, mouthfeel, sugariness,
Flavor, outward appearance are evaluated.If strawberry fruit softens, fruit juice easily oozes out when falling, therefore softness number can be by falling fruit
Real seepage discharge ratio evaluation.Make strawberry fall from appropriate height to hit on filter paper with side, measure is exuded to the weight of filter paper
Amount, represent to fall fruit seepage discharge ratio by the ratio relative to original fruit weight.Alternatively, it is also possible to pass through strawberry fruit
Stress determination evaluation softness number.Stress determination for example can be by using TEXTURE ANALYZER TA-XT21 (Britain
Stable Micro Systems companies), using collar plate shape plunger, equably crushed fruit is overall, determines the accumulation of compression stress
Value (load (kg) × time (second)) is carried out.Compression stress accumulated value is higher, and fruit is harder, can be evaluated as maintaining mouth
Sense.In addition, for the color of outward appearance, strawberry can be shot with digital camera, obtained image is carried out with image analysis software
The parsing of color.The parsing of color can be carried out by calculating ratio of the red colour system in fruit entirety.Specifically, example
Such as, commercially available image analysis software " Feelimage Analyzer " (Viva Computer Co., Ltd.), for fruit can be used
It is real overall, tone is extracted into " the non-red colour system " for being categorized as " red colour system " of red and being categorized as beyond red, and parse this
The ratio of a little cie system of color representation cie.Mouthfeel, sugariness, flavor and outward appearance can pass through the sensory evaluation of the valuation officer by having carried out multiple training
To evaluate.At this point it is possible to by the fraction of the mouthfeel of fresh strawberry fruit when harvesting, sugariness, flavor and outward appearance be set to 10 or
5, and calculate the fraction of processing strawberry fruit.In mouthfeel, sugariness and flavor any one or all with processing before strawberry fruit
When real equal, it may be said that maintain the taste of strawberry fruit.
With the present invention method after harvesting, processing pre-treatment strawberry fruit maintain processing before mouthfeel, sugariness,
The fraction at least one sensory evaluation in flavor and outward appearance, relative to unprocessed strawberry fruit, mouthfeel, sugariness, wind
Fraction at least one sensory evaluation in taste and outward appearance improves.In addition, for the color of outward appearance, existed with the method for the present invention
After harvest, processing pre-treatment strawberry fruit maintain processing before strawberry fruit red colour system, relative to unprocessed
Strawberry fruit, red colour system increase.In addition, with the present invention method after harvesting, processing pre-treatment strawberry fruit maintain
Hardness before processing, relative to unprocessed strawberry fruit, hardness improves.That is, with the present invention method after harvesting, processing
The strawberry fruit of pre-treatment is suppressed relative to the strawberry fruit before processing, softening and colour fading.
The present invention includes the fresh strawberry fruit handled after harvesting, before processing, and the fresh strawberry fruit is kept
The quality of strawberry fruit before processing.The strawberry fruit is relative to the strawberry fruit before processing, it is suppressed that the softening of fruit, suppression
The colour fading of fruit has been made, has maintained red.
The present invention includes processed food, the processed food contain after harvesting, the fresh strawberry that is handled before processing
Fruit, the fresh strawberry fruit maintain the quality of the strawberry fruit before processing.The processed food is by with heating process
The obtained processed food of process, fruit jelly food, can, the jam for having coordinated a large amount of pulp solids materials, decoration can be enumerated and matched somebody with somebody
Expect food form of purposes etc..
The checking that quality reduces after the processing of (comparative example 1) strawberry
(a) sample
As raw material fruit, strawberry is produced using the U.S..
(b) method
The strawberry four (60g or so) cleaned under a stream of water and eliminate sepal is put into the jelly cup of 250g volumes.Will
Water is mixed in together with gelling agent and granulated sugar etc., heating makes its dissolving, adds fruit juice, spices etc. thereto and jelly preparation solution is made
(pH3.70±0.10).The jelly preparation solution (190g or so) is filled up to the jelly cup equipped with strawberry fruit.It will be entered by seal
The jelly cup of row sealing impregnates 30 minutes in 85 DEG C of hot water carries out heating sterilization processing.
By cup after 5 DEG C of coolings, after confirming that the jelly inside cup solidifies and carries out shading, preserved at 35 DEG C.
Strawberry is taken out from cup-shaped jelly after 7 days, after 5 DEG C cool down more than 1 hour, carries out sensory evaluation, the thing of fruit
Property evaluation (fall fruit juice and ooze out ratio, stress determination), further carry out outward appearance color image analysis.The general shelf-life is
The cup-shaped jelly with fruit of the normal temperature circulation of 6 months or so 3 weeks or so qualities that fruit inside jelly occurs after preparation
The replacement of change, the gel section of surrounding and fruit component etc. terminates, and later fruit quality is more stable.Carrying out food preservation test
When the experiment of 7 days can be preserved at 35 DEG C, lower change of being circulated to normal temperature is special by carrying out 3 times of accelerated test of normal temperature
The fruit quality of big beginning 3 weeks is evaluated rapidly.
Sensory evaluation is as follows：For the mouthfeel of fruit, sugariness, flavor, outward appearance this 4 projects, fresh strawberry fruit is set
For fraction 10 when, by being evaluated by 4 valuation officers training up, calculate median.Fruit juice is fallen in evaluation of physical property
Seepage discharge ratio is determined as follows：The strawberry for the aqueous vapor for fully eliminating fruit surface is fallen from 60cm height and ordered with side
Middle 90mm filter paper (ADVANTEC No.2), measure is exuded to the juice weight of filter paper, by the ratio relative to original fruit weight
Example calculates.Think that value is bigger, fruit is softer, and fruit juice more easily oozes out.Stress determination uses TEXTURE ANALYZER TA-
XT21 (Stable Micro Systems companies of Britain), determine equably pressed using collar plate shape plunger under certain conditions
The accumulated value (load (kg) × time (second)) of the overall compression stress of broken fruit.Think that compression stress accumulated value is higher, fruit
It is harder, maintain mouthfeel.For image analysis, fruit surface is fully eliminated using digital camera shooting under certain condition
After the strawberry of aqueous vapor, the strawberry fruit position for selecting shooting image is only cut out, uses commercially available image analysis software " Feelimage
Analyzer " (Viva Computer Co., Ltd.) is classified as the " red of red to the fruit lump-sum analysis tone for being cut out choosing
System " and the ratio of " the non-red colour system " that is classified as beyond red.Think that " red colour system " ratio is higher, " non-red colour system " ratio is got over
Low, the original red of strawberry fruit is more kept, and is faded more suppressed.
(c) result
The result of sensory evaluation：For mouthfeel, sugariness, flavor, outward appearance this 4 projects, compared with fresh strawberry fruit,
The quality of fruit after jelly processing declines (table 1).Color, the elasticity of hardness " mouthfeel " and appearance when particularly chewing
I.e. " outward appearance " is damaged (table 1).The result of evaluation of physical property is compared with fresh fruit, and it is notable that the fruit juice of jelly fruit oozes out ratio
Uprise (Fig. 1), compression stress accumulated value step-down (Fig. 2), thereby implied that fruit softening.Which demonstrate in sensory evaluation
The result of " mouthfeel ".The result of image analysis is compared with fresh fruit, and subtracting for significant red colour system occurs in jelly fruit
Few and non-red colour system increase, shows to lose the red (Fig. 3) of strawberry fruit inherently.Which demonstrate in sensory evaluation
The result of " outward appearance ".
[table 1]
The Analyses Methods for Sensory Evaluation Results of comparative example 1
The fraction of fresh fruit is set to 10
(comparative example 2)
(a) sample
As raw material fruit, strawberry is produced using the U.S., as acetic acid preparation, uses Spiral Vinegar (Napros strains
Formula commercial firm), as pectinesterase (PME) enzyme preparation, using Rapidase FP Super (DSM Amada Co., Ltd.s), as
Calcium preparation, the calcium lactate (Junsei Chemical Co., Ltd.) of purposes is added using food, adjust purposes as pH, while use food
Add the citric acid and sodium citrate (being Junsei Chemical Co., Ltd.) of purposes.
(b) method
After strawberry fruit is cleaned under a stream of water and removes sepal, pre-treatment is processed.Acetic acid preparation processing be by
Strawberry fruit about 800g is immersed in 5 DEG C of Spiral Vinegar1.0 mass % aqueous solution 3.0L, and 15 DEG C are maintained at liquid temperature
Following mode stands 15 minutes.Fruit is taken out from the aqueous solution after dipping, fully removes the aqueous vapor of fruit surface.PME and calcium system
Agent and be to be immersed in strawberry fruit about 800g to adjust to 40 DEG C of pH4.5 using citric acid and sodium citrate with processing
In Rapidase FP Super0.1 mass % and the mass % of calcium lactate 0.3 mixed aqueous solution 3.0L, 20 points are reacted at 40 DEG C
Clock.Fruit is taken out from the aqueous solution after reaction, fully removes the aqueous vapor of fruit surface.
By it is untreated or carried out process pre-treatment strawberry each four (60g degree) be respectively put into the fruit of 250g volumes
Freeze in cup.Jelly prepares the method recorded with comparative example 1 and carried out.By the cup-shaped jelly after heating sterilization processing after 5 DEG C of coolings,
Confirm to preserve at 35 DEG C after the solidification of the jelly inside cup and shading.Strawberry is taken out from cup-shaped jelly after 7 days, based on comparative example
1 method recorded carries out the sensory evaluation of fruit, evaluation of physical property, further carries out the image analysis of the color of outward appearance.
(c) result
The result of sensory evaluation：For any of mouthfeel, sugariness, flavor, outward appearance this 4 projects, and in untreated shape
The strawberry fruit (jelly is untreated) that jelly processing is carried out under state compares, and has carried out at the acetic acid preparation as processing pre-treatment
The strawberry fruit (jelly acetic acid preparation) of reason and carried out pectinesterase and calcium preparation and with the strawberry fruit (jelly of processing
PME+Ca) it is equal quality, does not see the holding (table 2) of the quality of fresh fruit.In evaluation of physical property, for falling
Fruit juice oozes out any one in ratio (Fig. 4) and compression stress accumulated value (Fig. 5), the untreated fruit of jelly and is processed
2 trial zones (jelly acetic acid preparation, jelly PME+Ca) of pre-treatment do not have significant difference each, do not find fruit
Softening suppresses.Which demonstrate the result of " mouthfeel " in sensory evaluation.In image analysis, for fruit appearance red colour system and
Non- red colour system, the untreated fruit of jelly and 2 trial zones for having carried out processing pre-treatment do not have significant difference each, do not have
Have and see that holding strawberry fruit is inherently red (Fig. 6).Which demonstrate the result of " outward appearance " in sensory evaluation.
By the results show that：For strawberry, in adding with the commercial heat-sterilization step as cup-shaped jelly
Work is laggard when preserving when passing through, acetic acid preparation is individually handled, pectinesterase and calcium preparation and before the processing with processing etc
Processing is to keeping physical property and color possessed by fresh fruit not help.
[table 2]
The Analyses Methods for Sensory Evaluation Results of comparative example 2
The fraction of fresh fruit is set to 10
Embodiment 1
(a) sample
As raw material fruit, strawberry is produced using the U.S., as acetic acid preparation, uses Spiral Vinegar (Napros strains
Formula commercial firm), as calcium preparation, using CalFresh (great Dong KCCs), as grease coating agent, sprayed using cupu oil
Mist (Tsukioka Film Pharma Co., Ltd.).
(b) method
After strawberry fruit is cleaned under a stream of water and removes sepal, pre-treatment is processed.Acetic acid preparation processing be by
Strawberry fruit about 800g is immersed in 5 DEG C of Spiral Vinegar1.0 mass % aqueous solution 3.0L, and 15 DEG C are maintained at liquid temperature
Following mode stands 15 minutes.Fruit is taken out from the aqueous solution after dipping, fully removes the aqueous vapor of fruit surface.Calcium preparation processing
It is that strawberry fruit about 800g is immersed in 40 DEG C of CalFresh1.0 mass % aqueous solution 3.0L, 20 minutes is stood at 40 DEG C.
Fruit is taken out from the aqueous solution after dipping, fully removes the aqueous vapor of fruit surface.Grease coating treatment is with sepal by strawberry fruit
Side mode directed downwardly is upside down put after square ware (バ ッ ト), spray cupu oil spraying make its do not omit throughout fruit surface
And standing after 5 minutes, is repeated 2 same processing and cooled down more than 30 minutes at 5 DEG C afterwards at room temperature.Acetic acid preparation and
Grease it is coated and be to be carried out continuously grease coating treatment according to above-mentioned steps after acetic acid preparation processing with processing.
Will be untreated or process the strawberry each four (60g or so) of pre-treatment and be respectively put into the fruits of 250g volumes
Freeze in cup.Jelly prepares the method recorded with comparative example 1 and carried out.By the cup-shaped jelly after heating sterilization processing after 5 DEG C of coolings,
Confirm that the jelly inside cup solidifies and preserved after carrying out shading at 35 DEG C.Strawberry is taken out from cup-shaped jelly after 7 days, based on comparing
The method that example 1 is recorded carries out the sensory evaluation of fruit, evaluation of physical property, further carries out the image analysis of the color of outward appearance.
(c) result
The result of sensory evaluation：Compared with carrying out the strawberry fruit (jelly is untreated) of jelly processing in the untreated state
Compared with, carried out the calcium preparation processing as processing pre-treatment strawberry fruit (jelly calcium) exist outward appearance red it is strong, maintain
Mouthfeel (hardness) simultaneously leaves sugariness and the trend (table 3) of flavor.In addition, carried out acetic acid preparation and grease it is coated and with handling
Strawberry fruit (jelly acetic acid preparation+grease is coated to) exist and maintain the red of outward appearance, leave sugariness and the trend (table of flavor
3).On the other hand, the strawberry fruit (jelly grease is coated to) of independent grease coating treatment is equal with the untreated area of jelly, does not send out
The holding (table 3) of existing quality.It should illustrate, almost influence of the imperceptible cupu oil to taste.In evaluation of physical property, for falling
Lower fruit juice oozes out ratio (Fig. 7), and compared with the untreated area of jelly, 3 trial zones of processing, all do not have before processing has been carried out
See significant difference, but compression stress accumulated value, compared with the untreated area of jelly, jelly calcium area shows significantly high value
(Fig. 8).Think which demonstrate the result of " mouthfeel " in sensory evaluation.In image analysis, relative to the untreated area of jelly,
Jelly calcium area and jelly acetic acid preparation+grease are coated to area and are found that the holding of significant red colour system and the increase of non-red colour system press down
System, indicates the red (Fig. 9) inherently with strawberry fruit.Which demonstrate the result of " outward appearance " in sensory evaluation.
By the results show that：For strawberry, in adding with the commercial heat-sterilization step as cup-shaped jelly
Work is laggard when preserving when passing through, and holding during the coated individually processing of grease to quality does not help, but calcium preparation processing, acetic acid system
It is that agent is coated to grease and helpful with holding of the processing to the color, physical property of fruit.
[table 3]
The Analyses Methods for Sensory Evaluation Results of embodiment 1
The fraction of fresh fruit is set to 10
Embodiment 2
(a) sample
As raw material fruit, " the manger's second female " of strawberry is produced using Japan, as acetic acid preparation, uses Spiral Vinegar
(Napros Co., Ltd.), as calcium preparation, using CalFresh (great Dong KCCs), as grease coating agent, make
Sprayed (Tsukioka Film Pharma Co., Ltd.) with cupu oil.
(b) method
After strawberry fruit is cleaned under a stream of water and removes sepal, pre-treatment is processed.Acetic acid preparation processing be by
Strawberry fruit about 800g is immersed in 5 DEG C of Spiral Vinegar1.0 mass % aqueous solution 3.0L, and 15 DEG C are maintained at liquid temperature
Following mode stands 15 minutes.Fruit is taken out from the aqueous solution after dipping, fully removes the aqueous vapor of fruit surface.Calcium preparation processing
It is that strawberry fruit about 800g is immersed in 40 DEG C of CalFresh1.0 mass % aqueous solution 3.0L, 20 minutes is stood at 40 DEG C.
Fruit is taken out from the aqueous solution after dipping, fully removes the aqueous vapor of fruit surface.Grease coating treatment is with sepal by strawberry fruit
Side mode inverted swing directed downwardly after square ware, spray cupu oil spraying make its do not omit throughout fruit surface, in room temperature
Lower standing is repeated 2 same processing and cooled down more than 30 minutes at 5 DEG C afterwards after 5 minutes.What calcium preparation and grease were coated to
And with processing it is according to above-mentioned steps to be carried out continuously grease coating treatment, acetic acid preparation and calcium preparation and oil after calcium preparation processing
Fat it is coated and be to carry out calcium preparation processing after acetic acid preparation processing with processing, be finally carried out continuously grease according to above-mentioned steps
Coating treatment.
Will be untreated or process the strawberry each four (60g or so) of pre-treatment and be respectively put into the fruits of 250g volumes
Freeze in cup.Jelly prepares the method recorded with comparative example 1 and carried out.By the cup-shaped jelly after heating sterilization processing after 5 DEG C of coolings,
Confirm to preserve at 35 DEG C after the solidification of the jelly inside cup and shading.Strawberry is taken out from cup-shaped jelly after 7 days, according to comparative example
1 method recorded carries out the sensory evaluation of fruit, evaluation of physical property, further carries out the image analysis of the color of outward appearance.
(c) result
The result of sensory evaluation：Strawberry fruit (jelly is untreated) phase with having carried out jelly processing in the untreated state
Compare, and with acetic acid preparation, calcium preparation and grease coating treatment this 3 process strawberry fruit (the jelly second of pre-treatment
Acid supplement+calcium+grease is coated to) outward appearance red it is strong, maintain mouthfeel (hardness), maintain sugariness, flavor etc well
Taste (table 4).On the other hand, carried out calcium preparation and grease it is coated and with strawberry fruit (the jelly calcium+grease quilt handled
Cover) without keep using color, physical property as representative quality (table 4).In evaluation of physical property, ratio is oozed out for falling fruit juice, with
The untreated area of jelly compares, and being coated to area in jelly calcium+grease does not find significant difference (Figure 10), but and used 3
Jelly acetic acid preparation+calcium+grease of processing is coated to area and significantly inhibits fruit juice to ooze out (Figure 11).Accumulated for compression stress
Value, also compared with the untreated area of jelly, it is coated to area in jelly calcium+grease and does not find significant difference (Figure 12), but simultaneously
Area, which is coated to, with jelly acetic acid preparation+calcium+grease of 3 processing shows significantly high value (Figure 13).Think that these are confirmed
The result of " mouthfeel " in sensory evaluation, it is believed that the strawberry that jelly acetic acid preparation+calcium+grease is coated to area maintains fruit surface
Both hardness (compression stress accumulated value) inside hardness (fall fruit juice and ooze out ratio) and fruit.
In image analysis, red colour system and non-red colour system for fruit appearance, relative to the untreated area of jelly, in jelly
Calcium+grease is coated to area and does not see significant difference (Figure 14).On the other hand, it is coated to area's hair in jelly acetic acid preparation+calcium+grease
The now holding of significant red colour system and the increase of non-red colour system suppress, and indicate the red (figure inherently with strawberry fruit
15).Which demonstrate the result (Figure 16) of " outward appearance " in sensory evaluation.Figure 16 is represented and is used acetic acid preparation, calcium preparation and grease
Film process this 3 carried out process pre-treatment jelly processing after strawberry fruit outward appearance than untreated jelly process after
Strawberry fruit it is red.
By the results show that by the strawberry after harvest is carried out and use acetic acid preparation, calcium preparation and grease it is coated
The processing pre-treatment of reason, even if after the processing with heat-sterilization step also can through when simultaneously keep fresh fruit to have
Color and physical property.
[table 4]
The Analyses Methods for Sensory Evaluation Results of embodiment 2
The fraction of fresh fruit is set to 10
Industrial applicability
It is suppressed to by means of the invention it is possible to which the quality retention time of fresh fruit short strawberry is made to reduce its quality
The processed food of Min. and long shelf-life, using the teaching of the invention it is possible to provide currently without high-quality strawberry processed goods.In the food of Japan
Product market, in 1 year between this half a year in June to November, not to say the strawberry processed food of the original quality of fruit is kept, since it is fresh
Strawberry does not also almost list.Can manufacture, list the processed food of the long shelf-life for having used strawberry using the present invention, with
The summer-to-fall few toward the chance for having strawberry can provide fresh strawberry.Accordingly, for being only used for eating raw so far
Or the non-heated simplicity of the cake purposes of cake decoration etc is processed or hardly retains jam of prototype of raw material etc. and adds
The strawberry of the high food of work degree, expect that it processes purposes and edible scene expands.As the form of processed food, except can, cup
Outside shape jelly, the processed food of fresh fruit platter, syrup cup or frozen food etc can be enumerated.These processed foods are adapted to more
Extensive circulation, can to the market input in the past without high added value commodity.Except such consumer aspect and manufacture view
The advantages of beyond, for (cultivated strawberry farmers', agriculture associated mechanisms, local government etc.) in terms of fruit production, being also contemplated that to make
Go out so-called 6th industrial effects such as suitable expanding production, the kind for processing purposes.
The whole publications, patents and patent applications quoted in this specification are directly incorporated by reference this specification
In.
Claims (11)
1. a kind of processing method of strawberry fruit, be strawberry fruit after harvesting the processing with heating process after strawberry fruit
Real softening and the processing method for the repressed strawberry fruit that fades, it is characterised in that independent to the strawberry fruit after harvest
And continuously carry out or carry out the processing of (a) acetic acid preparation and calcium preparation processing simultaneously, thereafter, carry out (b) and be coated to using grease
The processing on strawberry fruit surface.
2. processing method according to claim 1, wherein, after acetic acid preparation processing is carried out, calcium preparation processing is carried out, its
Further carry out being coated to the processing on strawberry fruit surface afterwards using grease.
3. processing method according to claim 1 or 2, wherein, to make vinegar, pH is the main composition of acetic acid preparation
3.0~5.0.
4. according to processing method according to any one of claims 1 to 3, wherein, calcium preparation is acetic acid calcium preparation.
5. according to processing method according to any one of claims 1 to 4, wherein, grease is that the containing ratio of saturated fatty acid is
More than 50% grease.
6. according to processing method according to any one of claims 1 to 5, wherein, grease is cupu oil.
7. according to processing method according to any one of claims 1 to 6, wherein, strawberry fruit after harvest with heating
The processing of process is more than 60 DEG C of heating.
8. according to processing method according to any one of claims 1 to 7, wherein, colour fading is the red colour fading of strawberry fruit.
9. a kind of strawberry fruit, it is prepared by method according to any one of claims 1 to 8, with heater
After the processing of sequence, the softening and colour fading of strawberry fruit are suppressed.
10. one kind processed food, be usage right requirement 9 described in strawberry fruit and by with heating process process prepare
Obtain.
11. processed food according to claim 10, it is fruit jelly food.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015-114995 | 2015-06-05 | ||
| JP2015114995A JP6280522B2 (en) | 2015-06-05 | 2015-06-05 | How to improve strawberry fruit quality after harvest |
| PCT/JP2016/066977 WO2016195114A1 (en) | 2015-06-05 | 2016-06-01 | Method for improving quality of strawberry fruit after harvesting |
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| CN107529769B CN107529769B (en) | 2019-07-16 |
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| CN (1) | CN107529769B (en) |
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|---|---|---|---|---|
| CN1266353A (en) * | 1997-08-11 | 2000-09-13 | 曼特罗斯-休瑟股份有限公司 | Methods for preserving fresh fruit and product thereof |
| JP2004051494A (en) * | 2002-07-17 | 2004-02-19 | Nof Corp | Enteral nutrient preparation |
| CN1541066A (en) * | 2001-06-28 | 2004-10-27 | Compsn. for coating fruis, vegetables and fowl eggs, esp. useful for organic produce | |
| CN1729802A (en) * | 2005-08-04 | 2006-02-08 | 浙江大学 | Composite fresh keeping agent of waxberry and its application method |
| CN101218937A (en) * | 2007-12-11 | 2008-07-16 | 中国林业科学研究院资源昆虫研究所 | Strawberry biological antimicrobial antistaling agent and fresh-keeping method thereof |
| CN101999441A (en) * | 2009-08-31 | 2011-04-06 | 深圳市昶裕隆实业有限公司 | Preparation method of fruit and vegetable coating preservative |
| CN103004952A (en) * | 2013-01-04 | 2013-04-03 | 陈廷 | Fresh-keeping method of Hami Chinese dates |
| CN103168836A (en) * | 2013-03-12 | 2013-06-26 | 山东理工大学 | Strawberry preservative containing functional amino acids |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5550855A (en) * | 1978-10-11 | 1980-04-14 | Asahi Denka Kogyo Kk | Confection of coated fruit |
| JPH0697943B2 (en) * | 1985-12-18 | 1994-12-07 | ハウス食品株式会社 | How to prevent discoloration of fruits |
| JP2983041B2 (en) * | 1990-07-24 | 1999-11-29 | 昭和産業株式会社 | Coating material |
| JPH0779728A (en) * | 1993-09-17 | 1995-03-28 | Kosumosu Shokuhin:Kk | Viscoelastic dried strawberry and its production |
| ES2576404T3 (en) * | 2001-09-21 | 2016-07-07 | Purac Biochem B.V. | Procedure for calcium enrichment of a fruit-based food product |
-
2015
- 2015-06-05 JP JP2015114995A patent/JP6280522B2/en active Active
-
2016
- 2016-06-01 WO PCT/JP2016/066977 patent/WO2016195114A1/en active Application Filing
- 2016-06-01 CN CN201680023784.7A patent/CN107529769B/en not_active Expired - Fee Related
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266353A (en) * | 1997-08-11 | 2000-09-13 | 曼特罗斯-休瑟股份有限公司 | Methods for preserving fresh fruit and product thereof |
| CN1541066A (en) * | 2001-06-28 | 2004-10-27 | Compsn. for coating fruis, vegetables and fowl eggs, esp. useful for organic produce | |
| JP2004051494A (en) * | 2002-07-17 | 2004-02-19 | Nof Corp | Enteral nutrient preparation |
| CN1729802A (en) * | 2005-08-04 | 2006-02-08 | 浙江大学 | Composite fresh keeping agent of waxberry and its application method |
| CN101218937A (en) * | 2007-12-11 | 2008-07-16 | 中国林业科学研究院资源昆虫研究所 | Strawberry biological antimicrobial antistaling agent and fresh-keeping method thereof |
| CN101999441A (en) * | 2009-08-31 | 2011-04-06 | 深圳市昶裕隆实业有限公司 | Preparation method of fruit and vegetable coating preservative |
| CN103004952A (en) * | 2013-01-04 | 2013-04-03 | 陈廷 | Fresh-keeping method of Hami Chinese dates |
| CN103168836A (en) * | 2013-03-12 | 2013-06-26 | 山东理工大学 | Strawberry preservative containing functional amino acids |
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| JP6280522B2 (en) | 2018-02-14 |
| WO2016195114A1 (en) | 2016-12-08 |
| JP2017000023A (en) | 2017-01-05 |
| CN107529769B (en) | 2019-07-16 |
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