CN108606055A - The antistaling agent and preservation method of Fresh-cut Apples - Google Patents
The antistaling agent and preservation method of Fresh-cut Apples Download PDFInfo
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- CN108606055A CN108606055A CN201810426942.4A CN201810426942A CN108606055A CN 108606055 A CN108606055 A CN 108606055A CN 201810426942 A CN201810426942 A CN 201810426942A CN 108606055 A CN108606055 A CN 108606055A
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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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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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
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
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Abstract
The present invention provides a kind of preservation method of Fresh-cut Apples, including Fresh-cut Apples thin slice is impregnated into compounding fresh-keeping liquid, is vacuum-packed and is refrigerated after the Fresh-cut Apples thin slice of dipping dries under normal temperature condition；It is irradiated using UV C before unpacking is edible.It is simple and quick, effectively inhibit brown stain and the microbial reproduction on Fresh-cut Apples surface, extends the freshness date of Fresh-cut Apples.The present invention also provides a kind of antistaling agents of Fresh-cut Apples, including tannic acid 0.03%w/v~0.05w/v, citric acid 0.01%w/v~0.03w/v and salt 0.02%w/v~0.04w/v, tannic acid used, citric acid and salt to meet food safety requirements.The present invention also provides a kind of methods of degradation tannic acid, are irradiated using UV C, can effectively eliminate the antistaling agent in Fresh-cut Apples, keep the original nutrition of Fresh-cut Apples, color, taste, quality.
Description
Technical field
The present invention relates to the antistaling agents and fresh-keeping side of agricultural products storage and preservation technical field more particularly to a kind of Fresh-cut Apples
Method.
Background technology
Fresh-cut vegetables and fruits refer to making fruit after fresh vegetables and fruits such as are cleaned, cut, sterilized, garnish food and packed at a series of processing
The product that vegetable product keeps fresh state, directly eats or cook for consumer, can also be known as micro Process fruits and vegetables, cutting fruit
Vegetable.In addition, being known as clean vegetables at the fresh cut vegetables suitable for directly cooking by dispelling inedible part post-processing.Fresh-cut vegetables and fruits are made
For a kind of emerging food industry product, the characteristics of, nutrient safe convenient and efficient with its, is consumed by developed countries such as America and Europe, Japan and Korea S deeply
The favor of person.The instant fresh-cut vegetables and fruits sales volume in the U.S. is risen violently from 3,300,000,000 dollars of 1994 to 18,000,000,000 dollars in 2010,
Accounting of the sales volume in whole farm produce sale volumes also rises to 30% or more from 8.9%.With carrying for China's economic level
High and process of industrialization quickening, Urban population operating pressure increases, rhythm of life is accelerated, and the requirement to living standard is inevitable not
It is disconnected to improve, spend the time in kitchen also gradually decreasing；Still further aspect, China's level of urbanization are also being continuously improved,
Urbanization ratio has had reached 54.77% within 2014, and urban population increases year by year, therefore, when developing into of fresh-cut vegetables and fruits
The needs in generation, there is vast market prospect.
The cultivated area of the apple in China has had reached 222.15 ten thousand hectares (3332.25 ten thousand mus), annual growth 7%,
China's apple production in 2015 is up to 38,490,000 tons, according to fruits output first place.Apple not only contains abundant sugar, vitamin and mineral
Nutrient necessary to the brains such as matter, and more importantly it is rich in Zn-ef ficiency.Apple is that one kind is very suitable for cutting fruits and vegetables work
The fruit of industry metaplasia production.Color and color and luster are to judge the very important index of Fresh-cut Apples, cut the prevailing quality of apple
Problem is brown stain.Due to such as being removed the peel in process, cutting destroys polyphenol oxidase (PPO) and aldehydes matter in the cell
It is distributed by a series of compartmentalization of membranous systems, promotes the aldehydes matter of enzyme and substrate to contact with each other under conditions of having oxygen and lead
The generation for causing enzymatic browning, to seriously affect color, flavor, nutrition and the quality of apple, so preventing the oxygen of Fresh-cut Apples
It is particularly important to change brown stain.Currently, the color protection of Fresh-cut Apples, it is fresh-keeping be mainly concerned with different antistaling agent and packing technique, such as：
Chinese patent CN201610006282.5 is related to a kind of preservation method of Fresh-cut Apples, using glucose oxidase, calcium chloride
With salt as composite antistaling agent, Chinese patent CN102763717A be related to it is a kind of Fresh-cut Apples, pears can be used it is fresh-keeping
Processing method and technology of the package, are sterilized using Ozone Water, using VC and citric acid as antistaling agent, Chinese patent
CN103155970A is related to a kind of Fresh-cut Apples and protects crisp BPH resistant rice variety processing method for keeping fresh, using calcium chloride as antistaling agent, in
State patent CN103734264A is related to the high oxygen method for preserving of Fresh-cut Apples, and color protection, film are carried out using color stabilizer and plastics
Processing, color protection packaging.But these patents are mainly concerned with the methods of different color stabilizers, ozone sterilization and controlled atmospheric packing, still
Complicated for operation, the cost is relatively high, and the antistaling agent of certain content may be remained in Fresh-cut Apples, is made to the mouthfeel of apple
At influence.It is simple and quick by this method to the fresh-keeping of Fresh-cut Apples, it is of low cost, and before consumption can be effective
Antistaling agent is eliminated, to keep the mouthfeel of apple.
Invention content
It is an object of the present invention to provide a kind of antistaling agent of Fresh-cut Apples, tannic acid used, citric acid and salt
For food grade materials, meet food safety requirements.
It is simple and quick it is a further object to provide a kind of preservation method of Fresh-cut Apples, effectively inhibit
The brown stain on Fresh-cut Apples surface and microbial reproduction extend the freshness date of Fresh-cut Apples.
The present invention adopts the following technical scheme that；
The antistaling agent of Fresh-cut Apples comprising：
Tannic acid 0.03%w/v~0.05w/v, citric acid 0.01%w/v~0.03w/v and salt 0.02%w/v~
0.04w/v。
The preservation method of Fresh-cut Apples comprising following steps：
Fresh-cut Apples thin slice is impregnated into 1min-2min in compounding fresh-keeping liquid by step 1, and the compounding fresh-keeping liquid includes single
Peaceful acid 0.03%w/v~0.05w/v, citric acid 0.01%w/v~0.03w/v and salt 0.02%w/v~0.04w/v；
Step 2 carries out vacuum by what step 1 obtained after the Fresh-cut Apples thin slice of dipping dries under normal temperature condition
It packs and is refrigerated at a temperature of 4 DEG C；
The vacuum packaging apple slice refrigerated made from step 2 is irradiated using UV-C before step 3 unpacking is edible,
The irradiation dose is 0.8-1.2Kj/m2。
Preferably, in the preservation method of the Fresh-cut Apples, apple peel is cut into the Fresh-cut Apples thin slice, institute
The thickness for stating Fresh-cut Apples thin slice is 0.6cm-0.8cm.
Preferably, in the preservation method of the Fresh-cut Apples, a kind of environment temperature of step is 3-4 DEG C.
Preferably, in the preservation method of the Fresh-cut Apples,
In the step 1, by apple skin be wrapped in outside the Fresh-cut Apples thin slice and with preservative film wind 3-5 layers, and
Temperature is refrigerated under the conditions of being 3 DEG C, every other day reduces by 1 DEG C, is refrigerated 3 days altogether；
In the step 3, the irradiation divides three phases to carry out, wherein：
First stage, temperature are 4 DEG C, irradiation dose 0.8kj/m2, irradiation time 1s；
First stage, temperature are 5 DEG C, irradiation dose 1.2kj/m2, irradiation time 2s；
First stage, temperature are 8 DEG C, irradiation dose 1.1kj/m2, irradiation time 0.5s.
Preferably, in the preservation method of the Fresh-cut Apples, the production method of Fresh-cut Apples thin slice includes：
It chooses pericarp completely and the fresh apple of no disease and pests harm is immersed in 0.4h- in the sodium chloride solution of a concentration of 0.4g/L
0.6h；
Fresh apple is pulled out drain away the water be placed on temperature be 4 DEG C, humidity be 65%-75% environment in preserve 18-
20h；
It is heated up with the speed of 1 DEG C/h, and humidity is reduced with the speed of 5%/h, when temperature is 8 DEG C and humidity is 45%-
When 55%, static 3min-5min in fresh apple to room temperature environment is taken out；
It uses temperature to clean fresh apple for 15 DEG C -18 DEG C of clear water, puts it into distilled water impregnate later
5min-8min is pulled out and is sliced after draining away the water, and the Fresh-cut Apples thin slice is made.
The present invention includes at least following advantageous effect：
The present invention is using tannic acid, citric acid, salt as compounding fresh-keeping liquid, after Fresh-cut Apples impregnate in compounding fresh-keeping liquid
Dry, 4 DEG C of refrigeration after vacuum packaging is dried under normal temperature condition.
Before unpacking is edible, apple slice is irradiated using UV-C, UV-C is shown by ultraviolet specrophotometer test
Processing can make the tannin acid degradation in apple slice, keep the original nutrition of Fresh-cut Apples, color, taste, quality.List used
Peaceful acid, citric acid and salt meet food safety requirements.
The preservation and freshness of the fresh-keeping liquid dipping Fresh-cut Apples of present invention application food-grade, it is simple and quick, effectively inhibit
The brown stain on Fresh-cut Apples surface and microbial reproduction extend the freshness date of Fresh-cut Apples.
Part is illustrated to embody by further advantage, target and the feature of the present invention by following, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Description of the drawings
Fig. 1 is the uv-spectrophotometric of the tannic acid in one embodiment of the antistaling agent of Fresh-cut Apples provided by the invention
Count scanning figure；
Fig. 2 be the antistaling agent of Fresh-cut Apples provided by the invention one embodiment after UV-C is irradiated wherein tannic acid
Ultraviolet specrophotometer scanning figure.
Specific implementation mode
With reference to embodiment, the present invention is described in further detail, to enable those skilled in the art with reference to specification text
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or combinations thereof.
The present invention provides a kind of antistaling agent of Fresh-cut Apples comprising：
Tannic acid 0.03%w/v~0.05w/v, citric acid 0.01%w/v~0.03w/v and salt 0.02%w/v~
0.04w/v。
The present invention provides a kind of preservation method of Fresh-cut Apples comprising following steps：
Fresh-cut Apples thin slice is impregnated into 1min-2min in compounding fresh-keeping liquid by step 1, and ambient enviroment requires sterile, logical
Wind, and temperature be 3-4 DEG C, the compounding fresh-keeping liquid include tannic acid 0.03%w/v~0.05w/v, citric acid 0.01%w/v~
0.03w/v and salt 0.02%w/v~0.04w/v；
Step 2 carries out vacuum by what step 1 obtained after the Fresh-cut Apples thin slice of dipping dries under normal temperature condition
It packs and is refrigerated at a temperature of 4 DEG C, it is sterile ventilation that environment is required when drying；
The vacuum packaging apple slice refrigerated made from step 2 is irradiated using UV-C before step 3 unpacking is edible,
The irradiation dose is 0.8-1.2Kj/m2。
In order to improve fresh keeping time so that fresh-keeping liquid can be sufficiently submerged in into Fresh-cut Apples thin slice, be provided in the present invention
The Fresh-cut Apples preservation method one embodiment in, apple peel is cut into the Fresh-cut Apples thin slice, it is described
The thickness of Fresh-cut Apples thin slice is 0.6cm-0.8cm.
In one embodiment of the preservation method of the Fresh-cut Apples provided by the invention, environment in the step 1
Temperature is 3-4 DEG C, can prevent bacteria breed.
In one embodiment of the preservation method of the Fresh-cut Apples provided by the invention,
In the step 1, by apple skin be wrapped in outside the Fresh-cut Apples thin slice and with preservative film wind 3-5 layers, and
Temperature is refrigerated under the conditions of being 3 DEG C, every other day reduces by 1 DEG C, is refrigerated 3 days altogether, such apple skin can protect Fresh-cut Apples
Thin slice inhibits the generation of the breeding and surface brown stain of microorganism from the influence of external environment；
In the step 3, the irradiation divides three phases to carry out, wherein：
First stage, temperature are 4 DEG C, irradiation dose 0.8kj/m2, irradiation time 1s；
First stage, temperature are 5 DEG C, irradiation dose 1.2kj/m2, irradiation time 2s；
First stage, temperature are 8 DEG C, irradiation dose 1.1kj/m2, irradiation time 0.5s.
It is irradiated stage by stage, the degradation rate of tannic acid can be improved so that the tannin acid content in apple slice is near
It is minimum, the taste for maintaining apple itself of bigger.
For the breeding of the brown stain and microorganism of significantly more efficient inhibition apple, in the fresh-cut apple provided by the invention
In one embodiment of the preservation method of fruit, the production method of Fresh-cut Apples thin slice includes：
It chooses pericarp completely and the fresh apple of no disease and pests harm is immersed in 0.4h- in the sodium chloride solution of a concentration of 0.4g/L
0.6h；
Fresh apple is pulled out drain away the water be placed on temperature be 4 DEG C, humidity be 65%-75% environment in preserve 18-
20h；
It is heated up with the speed of 1 DEG C/h, and humidity is reduced with the speed of 5%/h, when temperature is 8 DEG C and humidity is 45%-
When 55%, static 3min-5min in fresh apple to room temperature environment is taken out；
It uses temperature to clean fresh apple for 15 DEG C -18 DEG C of clear water, puts it into distilled water impregnate later
5min-8min is pulled out and is sliced after draining away the water, and the Fresh-cut Apples thin slice is made.
Embodiment one
A kind of preservation method of Fresh-cut Apples comprising following steps：
Fresh-cut Apples thin slice is impregnated into 1min in compounding fresh-keeping liquid by step 1, and the compounding fresh-keeping liquid includes tannic acid
0.03%w/v, citric acid 0.01%w/v and salt 0.02%w/v；
Step 2 carries out vacuum by what step 1 obtained after the Fresh-cut Apples thin slice of dipping dries under normal temperature condition
It packs and is refrigerated at a temperature of 4 DEG C；
The vacuum packaging apple slice refrigerated made from step 2 is irradiated using UV-C before step 3 unpacking is edible,
The irradiation dose is 0.8-1.2Kj/m2。
In the preservation method of the Fresh-cut Apples, apple peel is cut into the Fresh-cut Apples thin slice, the fresh-cut apple
The thickness of fruit thin slice is 0.6cm.
In the preservation method of the Fresh-cut Apples, a kind of environment temperature of step is 3 DEG C.
In the preservation method of the Fresh-cut Apples,
In the step 1, apple skin is wrapped in outside the Fresh-cut Apples thin slice and winds 3 layers with preservative film, and in temperature
Degree is refrigerated under the conditions of being 3 DEG C, every other day reduces by 1 DEG C, is refrigerated 3 days altogether；
In the step 3, the irradiation divides three phases to carry out, wherein：
First stage, temperature are 4 DEG C, irradiation dose 0.8kj/m2, irradiation time 1s；
First stage, temperature are 5 DEG C, irradiation dose 1.2kj/m2, irradiation time 2s；
First stage, temperature are 8 DEG C, irradiation dose 1.1kj/m2, irradiation time 0.5s.
The production method of Fresh-cut Apples thin slice includes：
It chooses pericarp completely and the fresh apple of no disease and pests harm is immersed in 0.4h in the sodium chloride solution of a concentration of 0.4g/L；
Fresh apple is pulled out drain away the water be placed on temperature be 4 DEG C, humidity be 65% environment in preserve 18h；
It is heated up with the speed of 1 DEG C/h, and humidity is reduced with the speed of 5%/h, when temperature is 8 DEG C and humidity is 45%,
Take out static 3min in fresh apple to room temperature environment；
It uses temperature to clean fresh apple for 15 DEG C of clear water, puts it into impregnate 5min in distilled water later,
It pulls out and is sliced after draining away the water, the Fresh-cut Apples thin slice is made.
Embodiment two
A kind of preservation method of Fresh-cut Apples comprising following steps：
Fresh-cut Apples thin slice is impregnated into 2min in compounding fresh-keeping liquid by step 1, and the compounding fresh-keeping liquid includes tannic acid
0.05w/v, citric acid 0.03w/v and salt 0.04w/v；
Step 2 carries out vacuum by what step 1 obtained after the Fresh-cut Apples thin slice of dipping dries under normal temperature condition
It packs and is refrigerated at a temperature of 4 DEG C；
The vacuum packaging apple slice refrigerated made from step 2 is irradiated using UV-C before step 3 unpacking is edible,
The irradiation dose is 1.2Kj/m2。
In the preservation method of the Fresh-cut Apples, apple peel is cut into the Fresh-cut Apples thin slice, the fresh-cut apple
The thickness of fruit thin slice is 0.8cm.
In the preservation method of the Fresh-cut Apples, a kind of environment temperature of step is 4 DEG C.
In the preservation method of the Fresh-cut Apples,
In the step 1, by apple skin be wrapped in outside the Fresh-cut Apples thin slice and with preservative film wind 3-5 layers, and
Temperature is refrigerated under the conditions of being 3 DEG C, every other day reduces by 1 DEG C, is refrigerated 3 days altogether；
In the step 3, the irradiation divides three phases to carry out, wherein：
First stage, temperature are 4 DEG C, irradiation dose 0.8kj/m2, irradiation time 1s；
First stage, temperature are 5 DEG C, irradiation dose 1.2kj/m2, irradiation time 2s；
First stage, temperature are 8 DEG C, irradiation dose 1.1kj/m2, irradiation time 0.5s.
The production method of Fresh-cut Apples thin slice includes：
It chooses pericarp completely and the fresh apple of no disease and pests harm is immersed in 0.6h in the sodium chloride solution of a concentration of 0.4g/L；
Fresh apple is pulled out drain away the water be placed on temperature be 4 DEG C, humidity be 75% environment in preserve 20h；
It is heated up with the speed of 1 DEG C/h, and humidity is reduced with the speed of 5%/h, when temperature is 8 DEG C and humidity is 55%,
Take out static 5min in fresh apple to room temperature environment；
It uses temperature to clean fresh apple for 18 DEG C of clear water, puts it into impregnate 8min in distilled water later,
It pulls out and is sliced after draining away the water, the Fresh-cut Apples thin slice is made.
Embodiment three
A kind of preservation method of Fresh-cut Apples comprising following steps：
Fresh-cut Apples thin slice is impregnated into 1.4min in compounding fresh-keeping liquid by step 1, and the compounding fresh-keeping liquid includes tannic acid
0.04w/v, citric acid 0.02w/v and salt 0.03w/v；
Step 2 carries out vacuum by what step 1 obtained after the Fresh-cut Apples thin slice of dipping dries under normal temperature condition
It packs and is refrigerated at a temperature of 4 DEG C；
The vacuum packaging apple slice refrigerated made from step 2 is irradiated using UV-C before step 3 unpacking is edible,
The irradiation dose is 0.8-1.2Kj/m2。
In the preservation method of the Fresh-cut Apples, apple peel is cut into the Fresh-cut Apples thin slice, the fresh-cut apple
The thickness of fruit thin slice is 0.7cm.
In the preservation method of the Fresh-cut Apples, a kind of environment temperature of step is 3.6 DEG C.
In the preservation method of the Fresh-cut Apples,
In the step 1, apple skin is wrapped in outside the Fresh-cut Apples thin slice and winds 4 layers with preservative film, and in temperature
Degree is refrigerated under the conditions of being 3 DEG C, every other day reduces by 1 DEG C, is refrigerated 3 days altogether；
In the step 3, the irradiation divides three phases to carry out, wherein：
First stage, temperature are 4 DEG C, irradiation dose 0.8kj/m2, irradiation time 1s；
First stage, temperature are 5 DEG C, irradiation dose 1.2kj/m2, irradiation time 2s；
First stage, temperature are 8 DEG C, irradiation dose 1.1kj/m2, irradiation time 0.5s.
The production method of Fresh-cut Apples thin slice includes：
It chooses pericarp completely and the fresh apple of no disease and pests harm is immersed in 0.5h in the sodium chloride solution of a concentration of 0.4g/L；
Fresh apple is pulled out drain away the water be placed on temperature be 4 DEG C, humidity be 70% environment in preserve 19h；
It is heated up with the speed of 1 DEG C/h, and humidity is reduced with the speed of 5%/h, when temperature is 8 DEG C and humidity is 50%,
Take out static 4min in fresh apple to room temperature environment；
It uses temperature to clean fresh apple for 16 DEG C of clear water, puts it into impregnate 7min in distilled water later,
It pulls out and is sliced after draining away the water, the Fresh-cut Apples thin slice is made.
Comparative example
It is sliced obtained Fresh-cut Apples thin slice after apple is cleaned peeling, Fresh-cut Apples thin slice is impregnated into compounding fresh-keeping liquid
1.5min, the compounding fresh-keeping liquid include tannic acid 0.04w/v, citric acid 0.02w/v and salt 0.03w/v；
It will obtain carrying out vacuum packaging after the Fresh-cut Apples thin slice of dipping dries under normal temperature condition and in 4 DEG C of temperature
The lower refrigeration of degree, it can be served for direct unpacking.
Three embodiment and comparative examples are checked, the Fresh-cut Apples in three embodiments are in same storage time
Surface brown stain is few, and microbial reproduction is few, is in addition scanned using ultraviolet specrophotometer, the Fresh-cut Apples in three embodiments
The content of middle tannic acid is substantially reduced, and utmostly keeps the mouthfeel of apple, and the Fresh-cut Apples mouthfeel in comparative example is poor.
Example IV
The antistaling agent of Fresh-cut Apples comprising：
Tannic acid 0.03%w/v~0.05w/v, citric acid 0.01%w/v~0.03w/v and salt 0.02%w/v~
0.04w/v。
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details.
Claims (6)
1. the antistaling agent of Fresh-cut Apples, which is characterized in that including：
Tannic acid 0.03%w/v~0.05w/v, citric acid 0.01%w/v~0.03w/v and salt 0.02%w/v~0.04w/
v。
2. the preservation method of the Fresh-cut Apples using the antistaling agent of Fresh-cut Apples as described in claim 1, which is characterized in that packet
Include following steps：
Fresh-cut Apples thin slice is impregnated into 1min-2min in compounding fresh-keeping liquid by step 1, and the compounding fresh-keeping liquid includes tannic acid
0.03%w/v~0.05w/v, citric acid 0.01%w/v~0.03w/v and salt 0.02%w/v~0.04w/v；
Step 2 is vacuum-packed what step 1 obtained after the Fresh-cut Apples thin slice of dipping dries under normal temperature condition
And it is refrigerated at a temperature of 4 DEG C；
The vacuum packaging apple slice refrigerated made from step 2 is irradiated using UV-C before step 3 unpacking is edible, it is described
Irradiation dose is 0.8-1.2Kj/m2。
3. the preservation method of Fresh-cut Apples as claimed in claim 2, which is characterized in that apple peel is cut into the fresh-cut apple
The thickness of fruit thin slice, the Fresh-cut Apples thin slice is 0.6cm-0.8cm.
4. the preservation method of Fresh-cut Apples as claimed in claim 3, which is characterized in that environment temperature is 3- in the step 1
4℃。
5. the preservation method of Fresh-cut Apples as claimed in claim 4, which is characterized in that
In the step 1, apple skin is wrapped in outside the Fresh-cut Apples thin slice and winds 3-5 layers with preservative film, and in temperature
It is refrigerated under the conditions of being 3 DEG C, every other day reduces by 1 DEG C, refrigerated 3 days altogether；
In the step 3, the irradiation divides three phases to carry out, wherein：
First stage, temperature are 4 DEG C, irradiation dose 0.8kj/m2, irradiation time 1s；
First stage, temperature are 5 DEG C, irradiation dose 1.2kj/m2, irradiation time 2s；
First stage, temperature are 8 DEG C, irradiation dose 1.1kj/m2, irradiation time 0.5s.
6. the preservation method of Fresh-cut Apples as claimed in claim 2, which is characterized in that the production method packet of Fresh-cut Apples thin slice
It includes：
It chooses pericarp completely and the fresh apple of no disease and pests harm is immersed in 0.4h- in the sodium chloride solution of a concentration of 0.4g/L
0.6h；
Fresh apple is pulled out drain away the water be placed on temperature be 4 DEG C, humidity be 65%-75% environment in preserve 18-20h；
It is heated up with the speed of 1 DEG C/h, and humidity is reduced with the speed of 5%/h, when temperature is 8 DEG C and humidity is 45%-55%,
Take out static 3min-5min in fresh apple to room temperature environment；
It uses temperature to clean fresh apple for 15 DEG C -18 DEG C of clear water, puts it into impregnate 5min- in distilled water later
8min is pulled out and is sliced after draining away the water, and the Fresh-cut Apples thin slice is made.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810426942.4A CN108606055A (en) | 2018-05-07 | 2018-05-07 | The antistaling agent and preservation method of Fresh-cut Apples |
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| CN201810426942.4A CN108606055A (en) | 2018-05-07 | 2018-05-07 | The antistaling agent and preservation method of Fresh-cut Apples |
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| CN201810426942.4A Pending CN108606055A (en) | 2018-05-07 | 2018-05-07 | The antistaling agent and preservation method of Fresh-cut Apples |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753759A (en) * | 2020-12-30 | 2021-05-07 | 江苏大学 | Preparation method and application of composite fresh-keeping film coating agent for relieving browning of fresh-cut apples |
| CN112790242A (en) * | 2021-02-05 | 2021-05-14 | 江苏省农业科学院 | Vacuum precooling preservation technology for harvesting leaf vegetables in high-temperature season |
| CN113519616A (en) * | 2021-06-17 | 2021-10-22 | 江苏嘉安食品有限公司 | Melon, fruit and vegetable fresh-keeping method |
| CN116038840A (en) * | 2023-03-21 | 2023-05-02 | 西南科技大学 | Technical method for modifying pine needles by gradient irradiation |
| CN116253925A (en) * | 2023-03-21 | 2023-06-13 | 西南科技大学 | Gradient irradiation modification method for cotton waste |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112753759A (en) * | 2020-12-30 | 2021-05-07 | 江苏大学 | Preparation method and application of composite fresh-keeping film coating agent for relieving browning of fresh-cut apples |
| CN112790242A (en) * | 2021-02-05 | 2021-05-14 | 江苏省农业科学院 | Vacuum precooling preservation technology for harvesting leaf vegetables in high-temperature season |
| CN113519616A (en) * | 2021-06-17 | 2021-10-22 | 江苏嘉安食品有限公司 | Melon, fruit and vegetable fresh-keeping method |
| CN116038840A (en) * | 2023-03-21 | 2023-05-02 | 西南科技大学 | Technical method for modifying pine needles by gradient irradiation |
| CN116253925A (en) * | 2023-03-21 | 2023-06-13 | 西南科技大学 | Gradient irradiation modification method for cotton waste |
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