CN108354001A - 一种果蔬保鲜方法及该果蔬保鲜方法中使用的保鲜盒 - Google Patents
一种果蔬保鲜方法及该果蔬保鲜方法中使用的保鲜盒 Download PDFInfo
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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
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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
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- A23B5/18—Inorganic compounds
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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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
本发明涉及一种果蔬保鲜方法及该果蔬保鲜方法中使用的保鲜盒,果蔬保鲜方法主要包括如下步骤:S1、果蔬清洗:新鲜果蔬使用清洗剂洗净,细菌残留<10cfu/g;S2、干燥:清洗后的果蔬进行离心脱水干燥;S3、包装:经过杀菌处理后的果蔬在包装盒中进行分装处理,包装盒中充入惰性气氛;S4、杀菌:对包装盒进行紫外杀菌处理;S5、冷藏:包装盒位于‑4~‑8℃贮藏处理。采用该方法对果蔬进行储存,具有增加果蔬保鲜时间,延长货架期的特点。
Description
技术领域
本发明涉及果蔬保鲜领域,具体涉及一种果蔬保鲜方法及该果蔬保鲜方法中使用的保鲜盒。
背景技术
果蔬是我国销量最大的食物之一,由于果蔬生产地到售卖地距离较长,有时甚至需要跨省运输。在运输或者售卖过程中,为提高果蔬的货架期,通常需要对果蔬进行保鲜处理。
常规的果蔬保鲜处理方法是低温冷藏保存,并且多次在果蔬表面喷水,减少果蔬水分蒸发。但是这种方法仅适用于短距离运输,或者货架期为1-2天的果蔬临时保鲜。
为进一步提高果蔬保鲜时间,申请日为2010年12月6日,授权公告号为CN102077859B的中国专利公开了一种中压混合惰性气体处理延长鲜切果蔬货架期的方法,其主要包括如下步骤:1、选择新鲜的果蔬,在次氯酸水中浸泡3-5分钟;2、清水洗净果蔬并沥干水分;3、果蔬在混合惰性气氛中,温度为4℃、压力为20-25MPa的条件下保持30-60min;4、撤压,对果蔬进行包装,在18-25℃贮藏或者4℃冷藏。申请日为2015年1月4日,授权公告号为CN104542924B的中国专利公开了一种果蔬保鲜的方法,其充分预冷的新鲜果蔬的贮藏箱体内放置装有干冰的包装体。
以上方法均是对新鲜果蔬在进入货架期之前的保鲜处理,果蔬在售卖过程中,由于呼吸作用或者温度等的影响,会产生水汽,影响果蔬的贮存时间。
发明内容
本发明的目的是提供一种果蔬保鲜方法,其具有增加果蔬保鲜时间,延长货架期的特点。
本发明的上述技术目的是通过以下技术方案得以实现的:一种果蔬保鲜方法,包括如下步骤:
S1、果蔬清洗:新鲜果蔬使用清洗剂洗净,细菌残留<10cfu/g;
S2、干燥:清洗后的果蔬进行离心脱水干燥;
S3、包装:经过杀菌处理后的果蔬在包装盒中进行分装处理,包装盒中充入惰性气氛;包装盒包括盛放果蔬的盒体,以及密封盖合在盒体上方的盖体;盖体包括顶部、底部,以及连接顶部和底部的弧形侧面,盖体的底部于弧形侧面与底部的连接处固设吸收包;吸收包内装有碳酸钙,盖体内侧预先浸渍体积百分数为0.5-3%的醋酸溶液形成醋酸层,待干燥后扣合在盒体上,碳酸钙在包装盒中的加入量为50-100g/mL;
S4、杀菌:对包装盒进行紫外杀菌处理;
S5、冷藏:包装盒位于-4~-8℃贮藏处理。
预先对果蔬进行全面杀菌清洗,经过离心脱水后将果蔬表面水分除去,减少清洗剂以及细菌的残留,经过杀菌后的果蔬经过分装后采用惰性气体保存,进一步降低氧气含量,延长果蔬的储存时间。最后对果蔬进行再次紫外辐照杀菌,并且于低温贮藏。
果蔬在低温贮藏过程中,会由于外界温度的变化或者自身呼吸作用产生水汽,凝结在盖体内侧。凝结的水浸润盖体上干的醋酸溶液,并且沿盖体内侧滑落,与吸收包中的碳酸钙反应,产生二氧化碳,抑制果蔬呼吸作用,延长果蔬保鲜时间,并且延缓果蔬中糖度的降低。
此外,醋酸在该浓度范围内,既可以与碳酸钙反应,也不会散发浓烈的醋酸味道。
进一步地,S1果蔬清洗过程中通入臭氧,臭氧的通入量为2-6mL/min。
采用以上技术方案,果蔬清洗过程中通入臭氧,一方面提高果蔬杀菌效果,另一方面臭氧形成的气泡还会进一步清除果蔬内部凹陷部或者沟槽部分的残留细菌。
进一步地,S3中的惰性气氛为氮气、氩气、氙气中的一种或几种。
采用以上技术方案,在包装盒中充惰性气氛时,可以选择单一的惰性气氛,也可以选择多种气氛混合。经过多种混合气体的调节,大幅延长果蔬保鲜时间。
优选地,S3中的惰性气氛为氩气和氮气,二者体积比为1:(1-2)。
优选地,S3中的惰性气氛为氩气、氮气和氙气,氩气、氮气和氙气的体积比为(20-30):(50-60):(20-25)。
经过多次试验,在上述惰性气氛下,果蔬的保鲜时间相对更长。
进一步地,S3中的盖体采用PET、PP或者PS硬质塑料制成。
采用以上技术方案,本方案中盖体所用材料由硬质塑料制成,以免在较大外力作用下盖体凹陷,影响果蔬储存效果。
进一步地,S2中果蔬离心速度为20-100r/min。
采用以上技术方案,在该转速范围内,果蔬表面不易产生机械损伤,并且还可以甩干果蔬表面的水分。
进一步地,S4中紫外杀菌辐照时间为20-50min。
采用以上技术方案,果蔬分装完成后,再次进行紫外辐照杀菌,进一步减少果蔬表面的细菌,以免其在之后的储存过程中繁殖。
本发明的另一目的在于提供一种保鲜盒,其具有吸收保鲜盒内水分,辅助延长果蔬保鲜时间的特点。
本发明的上述目的通过以下技术方案得以实现:一种保鲜盒,包括盛放果蔬的盒体,以及密封盖合在盒体上方的盖体;盖体包括顶部、底部,以及连接顶部和底部的弧形侧面,盖体的底部于弧形侧面与底部的连接处固设吸收包;吸收包内装有碳酸钙,盖体内侧预先浸渍体积百分数为0.5-3%的醋酸溶液形成醋酸层,待干燥后扣合在盒体上,碳酸钙在包装盒中的加入量为50-100g/mL。
采用以上技术方案,经过杀菌干燥的果蔬放置在盒体内部,并用盖体密封盖合。果蔬在储存过程中,会由于外界温度的变化,以及果蔬本身呼吸作用产生水蒸气,水蒸气在盖体的顶部凝结,浸润干燥的醋酸溶液,之后醋酸溶液沿着盖体侧面滑落,与吸收包中的碳酸钙反应,产生二氧化碳。吸收包吸收包装盒中水汽的同时,进一步降低氧气浓度,延缓果蔬变质。
进一步地,盖体上方固定保护盖,保护盖上表面水平设置。
盖体侧面呈弧形,在盖体上方设置保护盖,取放保鲜盒时,不会直接触碰到盖体,操作更加方便。
综上所述,本发明具有以下有益效果:
1、新鲜果蔬清洗干净并且经过彻底杀菌后,在惰性气氛下分装保存,再将包装盒放于低温贮藏,可以明显延长果蔬保鲜时间;
2、对新鲜果蔬保鲜过程中所用的保鲜盒进行改进,果蔬在贮藏时产生的水汽在盖体底部汇聚并且与碳酸钙反应,持续产生二氧化碳,进一步延长果蔬保鲜时间。
附图说明
图1为实施例一中保鲜盒的结构示意图;
图2为图1中A部分的放大图;
图3为实施例二中保鲜盒的结构示意图;
图中,1、盒体;11、嵌槽;2、盖体;21、顶部;22、底部;23、弧形侧面;231、醋酸层;3、吸收包;4、保护盖。
具体实施方式
以下结合实施例对本发明作进一步详细说明。
实施例一:一种保鲜盒,结合图1和图2,包括盒体1,盒体1上方开口盖合盖体2。盒体1内部空腔用于放置果蔬,盒体1侧壁靠近盒体1开口的端部开设一圈嵌槽11,盖体2卡入嵌槽11内与盒体1盖合。
盖体2包括顶部21、与盒体1卡接的底部22,顶部21和底部22之间连接弧形侧面23,弧形侧面23自顶部21向底部22延伸,并且背离盒体1凸起呈拱形。盖体2采用PET硬质塑料制成。在盖体2内侧靠近底部22的位置固定吸收包3,吸收包3内装有碳酸钙,碳酸钙的加入量根据保鲜盒的容置体积变化,本实施例中碳酸钙的加入量为100g/mL。
同时,盖体2内表面预先喷洒一层体积百分数为2%的醋酸溶液,待其干燥后形成醋酸层231,再与盒体1扣合。盖体2扣合在盒体1之后,放于手套箱中充氮气,之后在盖体2和盒体1的连接缝隙外周使用胶带密封。保鲜盒中还可以充入氩气或者氙气。
盖体2上方还固定有保护盖4,保护盖4盖合在盒体1上,并且保护盖4的内侧与盒体1外侧贴合,并且采用胶带将保护盖4和盒体1粘结固定。
实施例二:一种保鲜盒,如图3所示,包括盒体1,盒体1上方开口盖合盖体2。盒体1内部空腔用于放置果蔬,盒体1侧壁靠近盒体1开口的端部开设一圈嵌槽11,盖体2卡入嵌槽11内与盒体1盖合。
盖体2包括卡入嵌槽11的顶部21,自顶部21起向盒体1内部汇聚形成底部22,顶部21和底部22之间连接弧形侧面23。顶部21、底部22和弧形侧面23呈倒锥形,盖体2采用PP硬质塑料制成。盖体2内侧靠近底部22顶端的位置固定吸收包3,吸收包3内装有碳酸钙,碳酸钙的加入量根据保鲜盒的容置体积变化,本实施例中碳酸钙的加入量为50g/mL。
同时,盖体2内表面预先喷洒一层体积百分数为1%的醋酸溶液,待其干燥后形成醋酸层231,再与盒体1扣合。盖体2扣合在盒体1之后,放于手套箱中充体积比为1:1的氩气和氮气,之后在盖体2和盒体1的连接缝隙外周使用胶带密封。
盖体2上方还固定有保护盖4,保护盖4盖合在盒体1上,并且保护盖4的内侧与盒体1外侧贴合,并且使用胶带将保护盖4和盒体1粘结固定。
实施例三:一种果蔬保鲜方法,包括如下步骤:
S1、果蔬清洗:新鲜果蔬事情清洗剂清洗,并且通入臭氧杀菌消毒,臭氧的通入量为2mL/min,清洗至果蔬表面细菌残留<10cfu/g;
S2、干燥:清洗后的果蔬使用果蔬离心机脱水干燥,并且保持离心机的转速为20r/min;
S3、包装:经过杀菌处理后的果蔬在实施例一中的保鲜盒中分装处理,保鲜盒中通入氮气;
S4、杀菌:对分装好的保鲜盒进行紫外杀菌处理20min;
S5、冷藏:经过杀菌处理后的保鲜盒放于-4℃贮藏。
其余实施例与实施例三的区别在于工艺条件不同,具体如表1所示。
表1实施例三至实施例八的工艺参数
应用例:
采用实施例六的果蔬保鲜方法分别对蓝莓、苹果、香蕉、黄瓜、菠菜进行保鲜实验测试,选取以上新鲜水果或者新鲜蔬菜分别100个作为待测试样,分别放置5天、10天和15天,记录待测试样的失重率和腐烂程度。选取100个黄瓜,不通臭氧作为对比例一;选取100个黄瓜,不做S4的杀菌处理作为对比例二;选取100个黄瓜,S3中不充惰性气体作为对比例三;选取100个黄瓜,选取普通的保鲜盒,并在保鲜盒内充入氮气气氛作为对比例四,具体测试结果如表2所示。
失重率=(初重-称重)/初重×100%
烂果率=烂果数/总数×100%
表2各应用例测试结果
由以上数据可知,采用本方案对新鲜水果或者蔬菜保鲜,可以储存长达两周的时间。若前处理过程中不通入臭氧,果蔬内部可能还隐藏细菌,导致后面储存过程中果蔬容易发生腐烂。若经过分装处理后不进行杀菌处理,保鲜盒中可能会残留细菌,在密闭空间储存时,容易导致腐烂。若不在惰性气氛下保存,果蔬的保鲜时间大幅缩短。若保鲜盒中未加入吸收包3,影响果蔬保鲜时长。
本具体实施例仅仅是对本发明的解释,其并不是对本发明的限制,本领域技术人员在阅读完本说明书后可以根据需要对本实施例做出没有创造性贡献的修改,但只要在本发明的权利要求范围内都受到专利法的保护。
Claims (10)
1.一种果蔬保鲜方法,其特征在于:包括如下步骤:
S1、果蔬清洗:新鲜果蔬使用清洗剂洗净,细菌残留<10cfu/g;
S2、干燥:清洗后的果蔬进行离心脱水干燥;
S3、包装:经过杀菌处理后的果蔬在包装盒中进行分装处理,包装盒中充入惰性气氛;包装盒包括盛放果蔬的盒体(1),以及密封盖合在盒体(1)上方的盖体(2);盖体(2)包括顶部(21)、底部(22),以及连接顶部(21)和底部(22)的弧形侧面(23),盖体(2)的底部(22)于弧形侧面(23)与底部(22)的连接处固设吸收包(3);吸收包(3)内装有碳酸钙,盖体(2)内侧预先浸渍体积百分数为0.5-3%的醋酸溶液形成醋酸层(231),待干燥后扣合在盒体(1)上,碳酸钙在包装盒中的加入量为50-100g/mL;
S4、杀菌:对包装盒进行紫外杀菌处理;
S5、冷藏:包装盒位于-4~-8℃贮藏处理。
2.根据权利要求1所述的果蔬保鲜方法,其特征在于:S1果蔬清洗过程中通入臭氧,臭氧的通入量为2-6mL/min。
3.根据权利要求1所述的果蔬保鲜方法,其特征在于:S3中的惰性气氛为氮气、氩气、氙气中的一种或几种。
4.根据权利要求3所述的果蔬保鲜方法,其特征在于:S3中的惰性气氛为氩气和氮气,二者体积比为1:(1-2)。
5.根据权利要求3所述的果蔬保鲜方法,其特征在于:S3中的惰性气氛为氩气、氮气和氙气,氩气、氮气和氙气的体积比为(20-30):(50-60):(20-25)。
6.根据权利要求1所述的果蔬保鲜方法,其特征在于:S3中的盖体(2)采用PET、PP或者PS硬质塑料制成。
7.根据权利要求1所述的果蔬保鲜方法,其特征在于:S2中果蔬离心速度为20-100r/min。
8.根据权利要求1所述的果蔬保鲜方法,其特征在于:S4中紫外杀菌辐照时间为20-50min。
9.一种用于权利要求1-8任一项所述的果蔬保鲜方法的保鲜盒,其特征在于:包括盛放果蔬的盒体(1),以及密封盖合在盒体(1)上方的盖体(2);盖体(2)包括顶部(21)、底部(22),以及连接顶部(21)和底部(22)的弧形侧面(23),盖体(2)的底部(22)于弧形侧面(23)与底部(22)的连接处固设吸收包(3);吸收包(3)内装有碳酸钙,盖体(2)内侧预先浸渍体积百分数为0.5-3%的醋酸溶液形成醋酸层(231),待干燥后扣合在盒体(1)上,碳酸钙在包装盒中的加入量为50-100g/mL。
10.根据权利要求9所述的保鲜盒,其特征在于:盖体(2)上方固定保护盖(4),保护盖(4)上表面水平设置。
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