CN107691624A - 一种无花果的贮藏保鲜方法 - Google Patents
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Abstract
本发明主要涉及果蔬贮藏技术领域,公开了一种无花果的贮藏保鲜方法,包括:清洗、热烫、干燥、贮藏;能够将无花果贮藏5个月,完好率达到92.4%,明显延长了无花果的贮藏时间,使无花果跨季节销售,经济收入提高20.2%;先将新鲜的无花果置于低温食盐水中浸泡,去除无花果上残留的农药和病菌,减缓无花果的新陈代谢,降低乙烯释放,降低无花果的呼吸作用,减少糖分的消耗,增加无花果的甜度;清洗后再将无花果置于蒸汽中进行短时热烫,抑制无花果表层细胞的氧化酶活性,避免无花果变色和营养成分流失,保持无花果的新鲜口感。
Description
技术领域
本发明主要涉及果蔬贮藏技术领域,尤其涉及一种无花果的贮藏保鲜方法。
背景技术
无花果,营养丰富,富含多种氨基酸、多糖和维生素,香浓甘甜,可食率高,具有较多的保健功能,能够润肠通便,降血脂,降血压,减肥瘦身,消除疲劳,抗炎消肿,增强抗病能力,防癌抗癌;在无花果的收获季节,大量的无花果进行上市,但是无花果汁多,采后易变色、变软、腐烂、变酸,常温只能贮藏1~2天,目前无花果的贮藏方法主要有冷藏、气调、和涂膜方法,但是效果都不太理想,只能贮藏4~6周,贮藏时间较短。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种无花果的贮藏保鲜方法。
一种无花果的贮藏保鲜方法,包括以下步骤:
(1)清洗:选择成熟、完整、新鲜的无花果,置于质量浓度为1.4~1.6%的食盐水溶液中浸泡10~15分钟,清水淋洗,得清洗无花果;
(2)热烫:将清洗无花果置于蒸汽中,热烫4~6秒,取出,得热烫无花果;
(3)干燥:将热烫无花果置于冷冻干燥机中,冷冻干燥至含水量减少3~5%,得干燥无花果;
(4)贮藏:向干燥无花果中均匀喷洒无花果重量0.15~0.17%的蛋白硒溶液,包装,于11~13℃进行贮藏,得贮藏无花果。
所述步骤(1)的食盐水溶液,温度为0~4℃。
所述步骤(3)的冷冻干燥,温度为-35~-33℃。
所述步骤(4)的蛋白硒溶液,质量浓度为30~35mg/L,还含有质量浓度为14~16ppm的聚赖氨酸。
所述无花果的贮藏保鲜方法得到的贮藏无花果。
本发明的优点是:本发明提供的无花果的贮藏保鲜方法,能够将无花果贮藏5个月,完好率达到92.4%,明显延长了无花果的贮藏时间,使无花果跨季节销售,经济收入提高20.2%;先将新鲜的无花果置于低温食盐水中浸泡,去除无花果上残留的农药和病菌,减缓无花果的新陈代谢,降低乙烯释放,降低无花果的呼吸作用,减少糖分的消耗,增加无花果的甜度;清洗后再将无花果置于蒸汽中进行短时热烫,抑制无花果表层细胞的氧化酶活性,避免无花果变色和营养成分流失,保持无花果的新鲜口感;热烫后将无花果进行冷冻干燥,散失少量水分,钝化无花果的酶活性,减缓无花果的新陈代谢,避免营养成份流失,进一步减少乙烯的生成,避免无花果变色、变软,延长无花果的贮藏时间;冷冻干燥后向无花果表面喷洒少量蛋白硒溶液,蛋白硒溶液含有少量聚赖氨酸,在无花果表面形成保护层,抑制杂菌生长,贮藏时无需低温,减少冷库的能量消耗,节约成本,保持无花果的硬度和色泽,使无花果的贮藏时间明显延长。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种无花果的贮藏保鲜方法,包括以下步骤:
(1)清洗:选择成熟、完整、新鲜的无花果,置于质量浓度为1.4%的食盐水溶液中浸泡10分钟,温度为0℃,清水淋洗,得清洗无花果;
(2)热烫:将清洗无花果置于蒸汽中,热烫4秒,取出,得热烫无花果;
(3)干燥:将热烫无花果置于冷冻干燥机中,冷冻干燥至含水量减少3%,温度为-35℃,得干燥无花果;
(4)贮藏:向干燥无花果中均匀喷洒无花果重量0.15%的蛋白硒溶液,包装,于11℃进行贮藏,得贮藏无花果;所述的蛋白硒溶液,质量浓度为30mg/L,还含有质量浓度为14ppm的聚赖氨酸。
所述无花果的贮藏保鲜方法得到的贮藏无花果。
实施例2
一种无花果的贮藏保鲜方法,包括以下步骤:
(1)清洗:选择成熟、完整、新鲜的无花果,置于质量浓度为1.5%的食盐水溶液中浸泡13分钟,温度为2℃,清水淋洗,得清洗无花果;
(2)热烫:将清洗无花果置于蒸汽中,热烫5秒,取出,得热烫无花果;
(3)干燥:将热烫无花果置于冷冻干燥机中,冷冻干燥至含水量减少4%,温度为-34℃,得干燥无花果;
(4)贮藏:向干燥无花果中均匀喷洒无花果重量0.16%的蛋白硒溶液,包装,于12℃进行贮藏,得贮藏无花果;所述的蛋白硒溶液,质量浓度为33mg/L,还含有质量浓度为15ppm的聚赖氨酸。
所述无花果的贮藏保鲜方法得到的贮藏无花果。
实施例3
一种无花果的贮藏保鲜方法,包括以下步骤:
(1)清洗:选择成熟、完整、新鲜的无花果,置于质量浓度为1.6%的食盐水溶液中浸泡15分钟,温度为4℃,清水淋洗,得清洗无花果;
(2)热烫:将清洗无花果置于蒸汽中,热烫6秒,取出,得热烫无花果;
(3)干燥:将热烫无花果置于冷冻干燥机中,冷冻干燥至含水量减少5%,温度为-33℃,得干燥无花果;
(4)贮藏:向干燥无花果中均匀喷洒无花果重量0.17%的蛋白硒溶液,包装,于13℃进行贮藏,得贮藏无花果;所述的蛋白硒溶液,质量浓度为35mg/L,还含有质量浓度为16ppm的聚赖氨酸。
所述无花果的贮藏保鲜方法得到的贮藏无花果。
对比例1
去除步骤(1)中的食盐水溶液,其余方法,同实施例1。
对比例2
步骤(1)中的温度为0℃改为温度为25℃,其余方法,同实施例1。
对比例3
去除步骤(2),其余方法,同实施例1。
对比例4
去除步骤(3),其余方法,同实施例1。
对比例5
去除步骤(4)中的蛋白硒溶液,其余方法,同实施例1。
对比例6
去除步骤(4)中的聚赖氨酸,其余方法,同实施例1。
对比例7
现有无花果的传统低温冷藏保鲜方法。
实施例和对比例无花果保鲜方法的保鲜效果:
分别取成熟、完整、新鲜的无花果110kg,随机分为11组,每组10kg,分别为实施例组、对比例组和空白组,实施例组和对比例组的无花果分别用实施例和对比例的方法进行贮藏保鲜,空白组为采摘后常温放置,不进行任何处理,观察保鲜效果,检测保鲜5个月时的硬度、失水率、含硒量及完好率,实施例和对比例无花果保鲜方法的保鲜效果见表1。
表1:实施例和对比例无花果保鲜方法的保鲜效果
项目 | 硬度/(N) | 失水率/(%) | 硒/(μg/100g) | 完好率/(%) |
实施例1 | 2.8 | 7.9 | 1.54 | 91.6 |
实施例2 | 3.1 | 7.2 | 1.37 | 92.4 |
实施例3 | 2.6 | 7.5 | 1.41 | 90.7 |
对比例1 | 2.1 | 11.8 | 1.33 | 84.3 |
对比例2 | 2.4 | 10.5 | 1.38 | 88.2 |
对比例3 | 1.7 | 15.3 | 1.43 | 80.5 |
对比例4 | 1.3 | 17.4 | 1.32 | 78.9 |
对比例5 | 1.9 | 13.2 | 0.46 | 82.1 |
对比例6 | 2.2 | 12.6 | 1.37 | 85.7 |
对比例7 | 0.3 | 21.5 | 0.26 | 11.8 |
空白组 | — | — | — | 0 |
注:“—”表示无。
表1的结果表明,本发明提供的无花果的贮藏保鲜方法,贮藏5个月后,果实硬度明显较对比例和对照组大,水分散失少,含硒量明显提高,果实完好率明显较对比例和对照组高,肉质结实,色泽鲜艳,口感基本与鲜无花果相同,说明本发明提供的无花果的贮藏保鲜方法具有较好的保鲜效果。
Claims (5)
1.一种无花果的贮藏保鲜方法,其特征在于,包括以下步骤:
(1)清洗:选择成熟、完整、新鲜的无花果,置于质量浓度为1.4~1.6%的食盐水溶液中浸泡10~15分钟,清水淋洗,得清洗无花果;
(2)热烫:将清洗无花果置于蒸汽中,热烫4~6秒,取出,得热烫无花果;
(3)干燥:将热烫无花果置于冷冻干燥机中,冷冻干燥至含水量减少3~5%,得干燥无花果;
(4)贮藏:向干燥无花果中均匀喷洒无花果重量0.15~0.17%的蛋白硒溶液,包装,于11~13℃进行贮藏,得贮藏无花果。
2.根据权利要求1所述无花果的贮藏保鲜方法,其特征在于,所述步骤(1)的食盐水溶液,温度为0~4℃。
3.根据权利要求1所述无花果的贮藏保鲜方法,其特征在于,所述步骤(3)的冷冻干燥,温度为-35~-33℃。
4.根据权利要求1所述无花果的贮藏保鲜方法,其特征在于,所述步骤(4)的蛋白硒溶液,质量浓度为30~35mg/L,还含有质量浓度为14~16ppm的聚赖氨酸。
5.一种权利要求1~4任一项所述无花果的贮藏保鲜方法得到的贮藏无花果。
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Cited By (2)
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CN110419699A (zh) * | 2019-08-02 | 2019-11-08 | 昆明德和罐头食品有限责任公司 | 一种不含添加剂的糖水杨梅罐头 |
CN113598225A (zh) * | 2021-08-12 | 2021-11-05 | 新疆森瑞亚中保鲜科技有限公司 | 无花果的保鲜方法 |
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