CN107811029A - 一种鲜切香蕉的保鲜方法 - Google Patents
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- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 45
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000004321 preservation Methods 0.000 title claims abstract description 15
- 240000005561 Musa balbisiana Species 0.000 title 1
- 241000234295 Musa Species 0.000 claims abstract description 44
- 238000007654 immersion Methods 0.000 claims abstract description 26
- 238000002386 leaching Methods 0.000 claims description 31
- 241000196324 Embryophyta Species 0.000 claims description 21
- 238000007789 sealing Methods 0.000 claims description 10
- 229920001661 Chitosan Polymers 0.000 claims description 5
- 240000008397 Ganoderma lucidum Species 0.000 claims description 5
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 238000005286 illumination Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000009281 ultraviolet germicidal irradiation Methods 0.000 claims description 4
- 239000002253 acid Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 2
- 239000000758 substrate Substances 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
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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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明公开了一种鲜切香蕉的保鲜方法,本发明通过UV照射、热处理、保鲜液浸泡相结合的方式处理鲜切香蕉,可有效减缓香蕉呼吸作用,进而减少糖、酸等底物的消耗,保持了香蕉的感官品质,延长了保藏时间,且本发明方法安全,经本发明方法处理后的香蕉可直接食用。
Description
技术领域
本发明属于水果保鲜技术领域,具体涉及一种鲜切香蕉的保鲜方法。
背景技术
鲜切水果又称半处理水果或轻度加工水果,是对新鲜水果进行分级、整理、清洗、切分、去核、修整、保鲜、包装等处理,使水果成为快捷食品。随着社会的发展,鲜切香蕉日益受到人们的青睐。但由于香蕉经过切割后极易发生褐变,产生营养流失等不良现象,造成大量的损失和浪费。可食性涂膜可以抑制鲜切香蕉与环境之间的气体交换,从而减少鲜切香蕉内部水分流失,阻止其褐变,防止微生物的侵染。
发明内容
针对上述,本发明的目的是提供一种鲜切香蕉的保鲜方法,经该方法处理的鲜切香蕉,感官品质优,可直接食用。
本发明采取的技术方案是:
一种鲜切香蕉的保鲜方法,包括以下步骤:
(1)原料处理:将香蕉清洗干净,去皮、切分、装盘;
(2)UV照射:将鲜切香蕉在254nmUV、无氧环境下照射20-30min;
(3)配制植物浸提液:将灵芝用剪刀剪碎,称取1-3g,加入100倍蒸馏水,25-30℃浸泡48h,4层纱布过滤后得浸提液原液,再用旋转蒸发仪减压蒸发得浓缩液,定容至100ml,然后加入1-2g壳聚糖得到浸提液;
(4)植物浸提液浸泡:将上述制得的植物浸提液加热到40-50℃,然后将经过UV照射处理的鲜切香蕉浸泡在40-50℃的植物浸提液5-15min;
(5)密封贮藏。
优选地,步骤(1)中所述的切分是将香蕉切成长度为15-25mm的小段。
优选地,步骤(2)中UV照射光照强度为4-6mW/cm2。
优选地,步骤(5)所述的密封贮藏,贮藏温度为8-20℃。
本发明的优点是:本发明通过UV照射、热处理、保鲜液浸泡相结合的方式处理鲜切香蕉,可有效减缓香蕉呼吸作用,进而减少糖、酸等底物的消耗,保持了香蕉的感官品质,延长了保藏时间,且本发明方法安全,经本发明方法处理后的香蕉可直接食用。
具体实施方式
下面对本发明的较佳实施例进行详细阐述,以使本发明的优点和特征能更易于被本领域技术人员理解,从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种鲜切香蕉的保鲜方法,包括以下步骤:
(1)原料处理:将香蕉清洗干净,去皮、切分、装盘;
(2)UV照射:将鲜切香蕉在254nmUV、无氧环境下照射20min;
(3)配制植物浸提液:将灵芝用剪刀剪碎,称取1g,加入100倍蒸馏水,25℃浸泡48h,4层纱布过滤后得浸提液原液,再用旋转蒸发仪减压蒸发得浓缩液,定容至100ml,然后加入1g壳聚糖得到浸提液;
(4)植物浸提液浸泡:将上述制得的植物浸提液加热到40℃,然后将经过UV照射处理的鲜切香蕉浸泡在40℃的植物浸提液5-15min;
(5)密封贮藏。
步骤(1)中所述的切分是将香蕉切成长度为15mm的小段。
步骤(2)中UV照射光照强度为4mW/cm2。
步骤(5)所述的密封贮藏,贮藏温度为8℃。
实施例2
一种鲜切香蕉的保鲜方法,包括以下步骤:
(1)原料处理:将香蕉清洗干净,去皮、切分、装盘;
(2)UV照射:将鲜切香蕉在254nmUV、无氧环境下照射25min;
(3)配制植物浸提液:将灵芝用剪刀剪碎,称取2g,加入100倍蒸馏水,28℃浸泡48h,4层纱布过滤后得浸提液原液,再用旋转蒸发仪减压蒸发得浓缩液,定容至100ml,然后加入1.5g壳聚糖得到浸提液;
(4)植物浸提液浸泡:将上述制得的植物浸提液加热到45℃,然后将经过UV照射处理的鲜切香蕉浸泡在45℃的植物浸提液10min;
(5)密封贮藏。
步骤(1)中所述的切分是将香蕉切成长度为20mm的小段。
步骤(2)中UV照射光照强度为5mW/cm2。
步骤(5)所述的密封贮藏,贮藏温度为14℃。
实施例3
一种鲜切香蕉的保鲜方法,包括以下步骤:
(1)原料处理:将香蕉清洗干净,去皮、切分、装盘;
(2)UV照射:将鲜切香蕉在254nmUV、无氧环境下照射30min;
(3)配制植物浸提液:将灵芝用剪刀剪碎,称取3g,加入100倍蒸馏水,30℃浸泡48h,4层纱布过滤后得浸提液原液,再用旋转蒸发仪减压蒸发得浓缩液,定容至100ml,然后加入2g壳聚糖得到浸提液;
(4)植物浸提液浸泡:将上述制得的植物浸提液加热到50℃,然后将经过UV照射处理的鲜切香蕉浸泡在50℃的植物浸提液15min;
(5)密封贮藏。
步骤(1)中所述的切分是将香蕉切成长度为25mm的小段。
步骤(2)中UV照射光照强度为6mW/cm2。
步骤(5)所述的密封贮藏,贮藏温度为20℃。
Claims (4)
1.一种鲜切香蕉的保鲜方法,其特征在于包括以下步骤:
(1)原料处理:将香蕉清洗干净,去皮、切分、装盘;
(2)UV照射:将鲜切香蕉在254nmUV、无氧环境下照射20-30min;
(3)配制植物浸提液:将灵芝用剪刀剪碎,称取1-3g,加入100倍蒸馏水,25-30℃浸泡48h,4层纱布过滤后得浸提液原液,再用旋转蒸发仪减压蒸发得浓缩液,定容至100ml,然后加入1-2g壳聚糖得到浸提液;
(4)植物浸提液浸泡:将上述制得的植物浸提液加热到40-50℃,然后将经过UV照射处理的鲜切香蕉浸泡在40-50℃的植物浸提液5-15min;
(5)密封贮藏。
2.根据权利要求1所述的鲜切香蕉的保鲜方法,其特征在于步骤(1)中所述的切分是将香蕉切成长度为15-25mm的小段。
3.根据权利要求1所述的鲜切香蕉的保鲜方法,其特征在于步骤(2)中UV照射光照强度为4-6mW/cm2。
4.根据权利要求1所述的鲜切香蕉的保鲜方法,其特征在于步骤(5)所述的密封贮藏,贮藏温度为8-20℃。
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CN110915893A (zh) * | 2019-12-16 | 2020-03-27 | 阳江职业技术学院 | 一种用于香蕉的保鲜方法 |
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