CN108094508A - A kind of fruit preservation method - Google Patents
A kind of fruit preservation method Download PDFInfo
- Publication number
- CN108094508A CN108094508A CN201711441065.XA CN201711441065A CN108094508A CN 108094508 A CN108094508 A CN 108094508A CN 201711441065 A CN201711441065 A CN 201711441065A CN 108094508 A CN108094508 A CN 108094508A
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- Prior art keywords
- fruit
- fresh
- temperature
- vacuum drying
- cell
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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
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0441—Treatment other than blanching preparatory to freezing
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- Chemical & Material Sciences (AREA)
- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of fruit preservation methods.The method of the invention puts fruits into vacuum degree as 0.08MPa first, temperature is to handle 30min in 40 50 DEG C of this vacuum drying chambers, moisture extra in fruit is fallen in vacuum drying, then put it into insulating box and cool the temperature to 18 DEG C with the cooling rate of 10 DEG C/min, 15 DEG C/min, maintain to be transferred within one hour freezer storage again.Such fruit preservation method can be ensured that fresh fruit cell is complete, and fresh-keeping effect is notable.Its fresh-keeping cycle can either be extended, also allow for storing and transporting, while fresh fruit cell can be made not cause cell rupture since moisture forms large ice crystals again, fully maintain its eating mouth feel and nutritive value.
Description
Technical field
The present invention relates to preserving fruit and vegetable utilizing fields, concretely relate to a kind of fruit preservation method.
Background technology
China is Production of fruit and consumption big country, in recent years, is steadily improved as Chinese national economy is horizontal, people couple
Fresh fruit consumption figure also greatly promotes.But often because the discomfort of holding conditions in Production of fruit, fruit quality declines
The phenomenon that than more serious, substantial amounts of waste is generated, so also proposed higher requirement for fruit freshness preserving.Traditional fruit
Fresh-keeping industry is broadly divided into the cold storing and fresh-keeping of fruit and freeze preservation two ways, for the cold storing and fresh-keeping of fruit, main problem
It is that the fresh-keeping cycle is short, fruit easily rots, these drawbacks directly affect the market quality and economic benefit of fruit；For water
The freeze preservation of fruit, due to fruit be down in its temperature it is below freezing, in fresh fruit cell excess moisture can be formed in low temperature compared with
Big ice crystal, larger ice crystal can puncture cell membrane, cause cell wall damage, and cell tissue is made to be damaged, causes fruit
Quality decline.
The content of the invention
The present invention is to overcome shortcoming of the prior art, is provided more in a kind of fresh fruit cell using vacuum drying
Remaining moisture can keep complete, the best in quality fruit preservation method of fresh fruit cell in chilled storage.
The present invention is achieved through the following technical solutions：
A kind of fruit preservation method, before fruit is carried out freeze preservation, put it into vacuum degree is the method
0.08MPa, temperature are that 30min is handled in 40-50 DEG C of vacuum drying chamber, extra moisture in dry out fruit, then by it
It is put into insulating box and cools the temperature to -18 DEG C with 10 DEG C/min-15 DEG C/min decrease speeds, maintain be transferred to -18 DEG C within one hour
Freezer is stored, so that its cell tissue will not cause during snap frozen because the water in cell forms large ice crystals
The rupture of its internal a large amount of cell so that thaw later fruit can quality it is intact, it is best in quality.
The present invention has the following technical effect that：
Such fruit preservation method can be ensured that fresh fruit cell is complete, and fresh-keeping effect is notable.Its fresh-keeping week can either be extended
Phase also allows for storing and transporting, while fresh fruit cell can be made not cause cell rupture since moisture forms large ice crystals again, fully
Its eating mouth feel and nutritive value is maintained, so that the commercial value of fruit greatly improves, and its operation processing hand
Section is simple, low-cost without excessively adding additional processing equipment.
Specific embodiment
The present invention is described in further detail below in conjunction with specific embodiment：
Embodiment 1 (by taking blueberry as an example):
(1) medium well blueberry is picked, fruit is laid on the bamboo mat of good air permeability, thickness about 3-5cm, with timely
Disperse field heat；Pick out mechanical damage, pest and disease damage, rotten and inferior fruit；Then vacuum drying chamber is put it into
In be dried in vacuo, handle 30min, vacuum degree is set as 0.08MPa, and temperature is set as 40 DEG C.
(2) fruit that will be handled through step (1) is packed into plastic casing, and plastic casing is put into 0.04mm is thick, bale capacity is
In the PE freshness protection packages of 35cmx25cm, every bag is put into fruit 1000g, is put into insulating box and is down to -18 DEG C with 10 DEG C/min, keeps
It is put into -18 DEG C of freezers and stores after 1h.
After the chilled storage of blueberry, the organoleptic quality and nutritive value of the blueberry of defrosting are good, completely filled fruit, and color and luster is blue
Purple, hardness of fruit 1.5kg.cm-2, VC content 24mg/100g, titratable acid content 0.23%.
Embodiment 2 (by taking blueberry as an example):
(1) medium well blueberry is picked, fruit is laid on the bamboo mat of good air permeability, thickness about 3-5cm, with timely
Disperse field heat；Pick out mechanical damage, pest and disease damage, rotten and inferior fruit；Then vacuum drying chamber is put it into
In be dried in vacuo, handle 30min, vacuum degree is set as 0.08MPa, and temperature is set as 45 DEG C.
(2) fruit that will be handled through step (1) is packed into plastic casing, and plastic casing is put into 0.04mm is thick, bale capacity is
In the PE freshness protection packages of 35cmx25cm, every bag is put into fruit 1000g, is put into insulating box and is down to -18 DEG C with 10 DEG C/min, keeps
It is put into -18 DEG C of freezers and stores after 1h.
After the chilled storage of blueberry, the organoleptic quality and nutritive value of the blueberry of defrosting are good, completely filled fruit, and color and luster is blue
Purple, hardness of fruit 1.6kg.cm-2, VC content 28mg/100g, titratable acid content 0.26%.
Embodiment 3 (by taking blueberry as an example):
(1) medium well blueberry is picked, fruit is laid on the bamboo mat of good air permeability, thickness about 3-5cm, with timely
Disperse field heat；Pick out mechanical damage, pest and disease damage, rotten and inferior fruit；Then vacuum drying chamber is put it into
In be dried in vacuo, handle 30min, vacuum degree is set as 0.08MPa, and temperature is set as 50 DEG C.
(2) fruit that will be handled through step (1) is packed into plastic casing, and plastic casing is put into 0.04mm is thick, bale capacity is
In the PE freshness protection packages of 35cmx25cm, every bag is put into fruit 1000g, is put into insulating box and is down to -18 DEG C with 10 DEG C/min, keeps
It is put into -18 DEG C of freezers and stores after 1h.
After the chilled storage of blueberry, the organoleptic quality and nutritive value of the blueberry of defrosting are good, completely filled fruit, and color and luster is blue
Purple, hardness of fruit 1.8kg.cm-2, VC content 32mg/100g, titratable acid content 0.27%.
Embodiment 4 (by taking red grape as an example):
(1) medium well grape is picked, fruit is laid on the bamboo mat of good air permeability, thickness about 3-5cm, with timely
Disperse field heat；Pick out mechanical damage, pest and disease damage, rotten and inferior fruit；Then vacuum drying chamber is put it into
In be dried in vacuo, handle 30min, vacuum degree is set as 0.08MPa, and temperature is set as 45 DEG C.
(2) fruit that will be handled through step (1) is packed into plastic casing, and plastic casing is put into 0.04mm is thick, bale capacity is
In the PE freshness protection packages of 35cmx25cm, every bag is put into fruit 1000g, is put into insulating box and is down to -18 DEG C with 10 DEG C/min, keeps
It is put into -18 DEG C of freezers and stores after 1h.
After the chilled storage of grape, the organoleptic quality and nutritive value of the grape of defrosting are good, completely filled fruit, and color and luster is red
It is bright, hardness of fruit 1.43kg.cm-2, VC content 9mg/100g, titratable acid content 0.29%.
Embodiment 5 (by taking red grape as an example):
(1) medium well grape is picked, fruit is laid on the bamboo mat of good air permeability, thickness about 3-5cm, with timely
Disperse field heat；Pick out mechanical damage, pest and disease damage, rotten and inferior fruit；Then vacuum drying chamber is put it into
In be dried in vacuo, handle 30min, vacuum degree is set as 0.08MPa, and temperature is set as 45 DEG C.
(2) fruit that will be handled through step (1) is packed into plastic casing, and plastic casing is put into 0.04mm is thick, bale capacity is
In the PE freshness protection packages of 35cmx25cm, every bag is put into fruit 1000g, is put into insulating box and is down to -18 DEG C with 15 DEG C/min, keeps
It is put into -18 DEG C of freezers and stores after 1h.
After the chilled storage of grape, the organoleptic quality and nutritive value of the grape of defrosting are good, completely filled fruit, and color and luster is red
It is bright, hardness of fruit 1.65kg.cm-2, VC content 10mg/100g, titratable acid content 0.32%.
Example six (by taking bergamot pear as an example):
(1) medium well bergamot pear is picked, fruit is laid on the bamboo mat of good air permeability, thickness about 3-5cm, with timely
Disperse field heat；Pick out mechanical damage, pest and disease damage, rotten and inferior fruit；Then vacuum drying chamber is put it into
In be dried in vacuo, handle 30min, vacuum degree is set as 0.08MPa, and temperature is set as 45 DEG C.
(2) fruit that will be handled through step (1) is packed into plastic casing, and plastic casing is put into 0.04mm is thick, bale capacity is
In the PE freshness protection packages of 35cmx25cm, every bag is put into fruit 1000g, is put into insulating box and is down to -18 DEG C with 15 DEG C/min, keeps
It is put into -18 DEG C of freezers and stores after 1h.
After the chilled storage of bergamot pear, the organoleptic quality and nutritive value of the bergamot pear of defrosting are good, completely filled fruit, the hardness of fruit
4.1kg.cm-2, VC content 2.1mg/100g, titratable acid content 0.075%.
Example seven (by taking cherry as an example):
(1) medium well cherry is picked, fruit is laid on the bamboo mat of good air permeability, thickness about 3-5cm, with timely
Disperse field heat；Pick out mechanical damage, pest and disease damage, rotten and inferior fruit；Then vacuum drying chamber is put it into
In be dried in vacuo, handle 30min, vacuum degree is set as 0.08MPa, and temperature is set as 45 DEG C.
(2) fruit that will be handled through step (1) is packed into plastic casing, and plastic casing is put into 0.04mm is thick, bale capacity is
In the PE freshness protection packages of 35cmx25cm, every bag is put into fruit 1000g, is put into insulating box and is down to -18 DEG C with 15 DEG C/min, keeps
It is put into -18 DEG C of freezers and stores after 1h.
After the chilled storage of cherry, the organoleptic quality and nutritive value of the cherry of defrosting are good, completely filled fruit, and color and luster is fresh
It is bright, hardness of fruit 1.98kg.cm-2, VC content 12.2mg/100g, titratable acid content 0.45%.
Claims (1)
1. a kind of fruit preservation method, which is characterized in that the method puts fruits into vacuum degree as 0.08MPa first, temperature
To handle 30min in 40-50 DEG C of this vacuum drying chamber, vacuum drying falls moisture extra in fruit, then puts it into perseverance
- 18 DEG C are cooled the temperature to the cooling rate of 10 DEG C/min-15 DEG C/min in incubator, maintains to be transferred within one hour freezer storage again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711441065.XA CN108094508A (en) | 2017-12-27 | 2017-12-27 | A kind of fruit preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711441065.XA CN108094508A (en) | 2017-12-27 | 2017-12-27 | A kind of fruit preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108094508A true CN108094508A (en) | 2018-06-01 |
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ID=62211875
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711441065.XA Pending CN108094508A (en) | 2017-12-27 | 2017-12-27 | A kind of fruit preservation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN108094508A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1439316A (en) * | 2003-02-26 | 2003-09-03 | 北京航空航天大学 | Method and apparatus for cryogenic fast freezing preservation and refrigerating dry of Chinese medicines and food |
| CN102613283A (en) * | 2011-01-26 | 2012-08-01 | 深圳职业技术学院 | Fruit vacuum freeze drying method |
| CN103374530A (en) * | 2012-04-23 | 2013-10-30 | 安琪酵母股份有限公司 | Semi-dry yeast and preparation method thereof |
| CN105831232A (en) * | 2016-04-20 | 2016-08-10 | 南京中丰益农业科技有限公司 | Blanching-hot air-freezing three-stage type gumbo preservation method and application thereof |
-
2017
- 2017-12-27 CN CN201711441065.XA patent/CN108094508A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1439316A (en) * | 2003-02-26 | 2003-09-03 | 北京航空航天大学 | Method and apparatus for cryogenic fast freezing preservation and refrigerating dry of Chinese medicines and food |
| CN102613283A (en) * | 2011-01-26 | 2012-08-01 | 深圳职业技术学院 | Fruit vacuum freeze drying method |
| CN103374530A (en) * | 2012-04-23 | 2013-10-30 | 安琪酵母股份有限公司 | Semi-dry yeast and preparation method thereof |
| CN105831232A (en) * | 2016-04-20 | 2016-08-10 | 南京中丰益农业科技有限公司 | Blanching-hot air-freezing three-stage type gumbo preservation method and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王尔茂: "《食品营养与卫生》", 31 December 1995, 中国轻工业出版社 * |
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Application publication date: 20180601 |