CN107660614A - 一种葡萄的保鲜技术 - Google Patents
一种葡萄的保鲜技术 Download PDFInfo
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- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
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Abstract
本发明涉及一种葡萄的保鲜技术，自制一种果蔬保鲜剂，其包括以下重量比的组分：柠檬酸1.0％‑1.2％，高锰酸钾0.8％‑1.2％，茶多酚1.0％‑1.8％，苯甲酸钠0.6％‑1.0％，钾明矾0.8％‑1.5％，防腐剂0.5％‑0.7％，清水90％‑95％。将葡萄清洗干净，臭氧杀菌后，浸泡于所述保鲜剂中，取出自然晾干，装入充有惰性气体保鲜袋，室温下贮藏。采用本方法保鲜葡萄，保鲜效果好，可以有效地解决其发霉、胀气、水分流失等问题。而且本发明采用的保鲜剂无毒，对人体健康没有危害。
Description
【技术领域】
本发明属于果蔬保鲜技术领域，具体涉及一种葡萄的保鲜技术。
【技术背景】
葡萄色、香、味俱佳，有果王之称。果实营养丰富，糖含量高达16％～23％，含蛋白质5.56％，脂肪16.1％，碳水化合物67.29％，还含有丰富的维生素A、维生素B、维生素C，且以维生素A含量最高，是果中之王。此外还含有少量的钙、磷、铁及其他矿物质。果实既宜鲜食，又适加工，可满足消费者对果品多样化的需要。葡萄生长快、结果早，丰产稳产，是果农致富的好品种。
葡萄营养丰富，食用葡萄具抗癌、美化肌肤、防治高血压、动脉硬化、防治便秘、清肠胃的功效。果实除鲜食外，还可加工成果汁、果酱、糖水果片、蜜饯、盐渍品等食品，此外，葡萄叶的提取物还能抑制化脓球菌、大肠杆菌、绿脓杆菌，同时具有抑制流感病毒的作用。葡萄有生津止渴、益胃止呕、利尿止晕的功效。葡萄能降低胆固醇，常食有利于防治心脑血管疾病，有益于视力，能润泽皮肤。葡萄有明显的抗氧化和保护脑神经元的作用，能延缓细胞衰老、提高脑功能。它可以明显提高红细胞血红蛋白氧化率。葡萄所含膳食纤维，能使粪便在结肠内停留时间缩短，有通便的作用，因此食葡萄可防治结肠癌。
随着人们生活水平的提高和保健意识的增强，食用葡萄的人群和习惯越来越多，葡萄的保鲜储藏技术是保证食用新鲜葡萄的前提，但是目前社会上关于葡萄保鲜技术少有涉及，且葡萄成熟时间较短，果实易变质。
【发明内容】
鉴于以上提出的问题，本发明提供了一种葡萄的保鲜技术。
本发明的技术方案如下：
一种葡萄的保鲜技术，其特征在于：采用由以下重量百分比的原料组成的保鲜剂：柠檬酸0.8％-1.2％，高锰酸钾0.6％-0.8％，茶多酚1.0％-1.8％，肉豆蔻酸0.5％-1.2％，苯甲酸钠0.6％-1.0％，钾明矾0.8％-1.5％，防腐剂0.6％-0.8％，纯水93％-95％。
其保鲜技术包括以下步骤：
(1)将葡萄清洗干净；
(2)在常温下利用臭氧的杀菌作用，可以杀死或抑制葡萄表皮的细菌生长；
(3)将步骤2处理后的葡萄浸泡于所述的保鲜剂中；
(4)取出步骤3中浸泡于所述保鲜剂的葡萄，自然晾干；
(5)将葡萄装袋，并抽取袋中的空气，并充入惰性气体，密封包扎，室温下贮藏。
3.根据权利要求2所述的葡萄的保鲜技术，其特征在于：在步骤1中，葡萄在清洗过程中不得损伤其表皮。
4.根据权利要求2所述的葡萄的保鲜技术，其特征在于：在步骤2中，在常温下利用臭氧杀菌15-20分钟。
5.根据权利要求2所述的葡萄的保鲜技术，其特征在于：在步骤3中，葡萄浸泡于保鲜剂溶液中25-30分钟
6.根据权利要求2所述的葡萄的保鲜技术，其特征在于：在步骤4中，充入的惰性气体可以是氮气或者氦气。
所述的葡萄的保鲜技术：在步骤4中，充入的惰性气体可以是氮气或者氦气。
由于采用本发明的技术方案，使得本发明具有如下有益效果：
1.采用本发明技术保鲜葡萄，保鲜效果好，可以有效地解决其发霉、胀气、水分流失等问题。
2.本发明采用的保鲜剂天然、无毒，对人体健康没有危害。
3.本发明技术的方法简单，易于操作。
【具体实施方式】
下面的实施例可以帮助本领域的技术人员更全面的理解本发明，但不可以以任何方式限制本发明，本发明实施例中的份数可以根据实际的需要加以选择为克或公斤。
实施例1
称量柠檬酸8g，高锰酸钾7g，茶多酚13g，肉豆蔻酸12g，苯甲酸钠7g，钾明矾15g，防腐剂8g，将它们依次加入于纯水930g中，边加边搅拌均匀，待其完全溶解后，即得到了1kg果蔬保鲜剂。
制得果蔬保鲜剂后，再按以下步骤对葡萄进行保鲜：
(1)将葡萄清洗干净；
(2)在常温下利用臭氧的杀菌作用，可以杀死或抑制葡萄表皮的细菌生长；
(3)将步骤2处理后的葡萄浸泡于所述的保鲜剂中；
(4)取出步骤3中浸泡于所述保鲜剂的葡萄，自然晾干；
(5)将葡萄装袋，并抽取袋中的空气，并充入惰性气体，密封包扎，室温下贮藏。
实施例2
称量柠檬酸10g，高锰酸钾10g，茶多酚12g，苯甲酸钠8g，钾明矾10g，防腐剂6g，将它们依次加入于纯水945g中，边加边搅拌均匀，待其完全溶解后，即得到了1kg果蔬保鲜剂。
制得果蔬保鲜剂后，再按以下步骤对葡萄进行保鲜：
(1)将葡萄清洗干净；
(2)在常温下利用臭氧的杀菌作用，可以杀死或抑制葡萄表皮的细菌生长；
(3)将步骤2处理后的葡萄浸泡于所述的保鲜剂中；
(4)取出步骤3中浸泡于所述保鲜剂的葡萄，自然晾干；
(5)将葡萄装袋，并抽取袋中的空气，并充入惰性气体，密封包扎，室温下贮藏。
实施例3
称量柠檬酸8g，高锰酸钾10g，茶多酚10g，苯甲酸钠10g，钾明矾10g，防腐剂6g，将它们依次加入于纯水946g中，边加边搅拌均匀，待其完全溶解后，即得到了1kg果蔬保鲜剂。
制得果蔬保鲜剂后，再按以下步骤对葡萄进行保鲜：
(1)将葡萄清洗干净；
(2)在常温下利用臭氧的杀菌作用，可以杀死或抑制葡萄表皮的细菌生长；
(3)将步骤2处理后的葡萄浸泡于所述的保鲜剂中；
(4)取出步骤3中浸泡于所述保鲜剂的葡萄，自然晾干；
(5)将葡萄装袋，并抽取袋中的空气，并充入惰性气体，密封包扎，室温下贮藏。
Claims (6)
1.一种葡萄的保鲜技术，其特征在于：采用由以下重量百分比的原料组成的保鲜剂：柠檬酸1.0％-1.2％，高锰酸钾0.8％-1.2％，茶多酚1.0％-1.8％，苯甲酸钠0.6％-1.0％，钾明矾0.8％-1.5％，防腐剂0.5％-0.7％，清水90％-95％。
2.根据权利要求1所述的葡萄的保鲜技术，其特征在于：所述保鲜技术包括以下步骤：
(1)将葡萄清洗干净；
(2)在常温下利用臭氧的杀菌作用，可以杀死或抑制葡萄表皮的细菌生长；
(3)将步骤2处理后的葡萄浸泡于所述的保鲜剂中；
(4)取出步骤3中浸泡于所述保鲜剂的葡萄，自然晾干；
(5)将葡萄装袋，并抽取袋中的空气，并充入惰性气体，密封包扎，室温下贮藏。
3.根据权利要求2所述的葡萄的保鲜技术，其特征在于：在步骤1中，葡萄在清洗过程中不得损伤其表皮。
4.根据权利要求2所述的葡萄的保鲜技术，其特征在于：在步骤2中，在常温下利用臭氧杀菌15-20分钟。
5.根据权利要求2所述的葡萄的保鲜技术，其特征在于：在步骤3中，葡萄浸泡于保鲜剂溶液中25-30分钟。
6.根据权利要求2所述的葡萄的保鲜技术，其特征在于：在步骤4中，充入的惰性气体可以是氮气或者氦气。
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| CN106578008A (zh) * | 2015-10-15 | 2017-04-26 | 广西陆川县泓源食品有限公司 | 一种荔枝果的保鲜技术 |
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| CN106578008A (zh) * | 2015-10-15 | 2017-04-26 | 广西陆川县泓源食品有限公司 | 一种荔枝果的保鲜技术 |
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