CN108633988A - 一种冬枣采摘后的保鲜方法 - Google Patents
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Abstract
本发明涉及一种冬枣采摘后的保鲜方法,步骤为将带柄采摘冬枣成熟度达到果面的35‑50%的冬枣,挑选无病虫害、机械损伤的果实,用水洗净,自然晾干;称取竹叶、芦荟、芦根、绿茶、大蒜、水混合煮沸2‑5分钟,过滤,煮沸液冷却至45~65℃时,加氯化钙混合;将冬枣放入保鲜浸泡液中在20~30℃下浸泡0.5‑1h,用紫外线照射处理5~10min,处理完晾干后放入密封袋中在3~7℃下,预冷1~2天;预冷结束,将冬枣移放至抽真空的保鲜贮藏设备中,充入臭氧,使真空干燥器内的臭氧浓度为100~200mg/m3,在温度为0℃~3℃下保藏。该保鲜方法无有害药物残留,不会影响食品安全,并保持了冬枣的口感,利用采摘后的系统处理,达到了延长保鲜时间和效果的目的,且应用成本低。
Description
技术领域
本发明涉及冬枣采摘后的保鲜技术领域,具体涉及一种冬枣采摘后的保鲜方法。
背景技术
枣子是我国一种重要的水果,皮薄肉脆,酸甜适口,其维生素 C 含量高达 3 ~5g/kg,可溶性固形物为 300 ~ 360g/kg。矿物质和微量元素丰富,且富含环磷酸腺苷和环磷酸鸟苷,是目前公认的品质最好的鲜食枣品种。且由于其耐旱、耐涝、适应性强的特点,是发展节水型林果业的首选良种,也是较多种植农户经济收入的主要来源。
目前,冬枣在中国环渤海湾地区已经形成了较大规模的商品化栽种局面。但由于冬枣呼吸强度大,采后极易失水、皱缩、酒软和霉烂,且含水量高,皮薄肉脆,极易受机械损伤和微生物侵染而腐烂变质。常温下冬枣的全红果采后 2 ~ 3 天就会失水、软化、霉烂,机械冷库也只能贮藏 50 ~ 60 天,且贮后好果率低,商品化程度不高,销售面变窄。这一现状严重制约了冬枣产业的发展。
目前市场上也存在一些冬枣保鲜的方法,例如采摘前的药物喷施、激素处理、涂膜等等,但大多存在较多缺点。例如药物喷施、激素处理难以彻底去除药物残留,影响食品安全;涂膜造成后期栆体难以清洗干净,影响口感;射线照射仅能起到杀菌作用,照射时间控制不好,反而能加速冬枣质变。如何不影响食品安全的情况下,尽可能提高冬枣的保鲜效果是目前行业内面临的一个亟待解决的问题。
发明内容
本发明所要解决的技术问题,就是针对现有技术的不足,而提供的及一种冬枣采摘后的保鲜方法,该保鲜方法无有害药物残留,不会影响食品安全,并保持了冬枣的口感,利用采摘后的系统处理,达到了延长保鲜时间和效果的目的,且应用成本低。
本发明的方案是通过如下技术措施来实现的,一种冬枣采摘后的保鲜方法,其特点在于保鲜步骤如下:
(1)带柄采摘冬枣成熟度达到果面的35-50%的冬枣,挑选果形端正、大小均匀,无病虫害、无机械损伤的果实,用水清洗表面,自然晾干冬枣表面水分;
(2)分别称取竹叶、芦荟、芦根、绿茶、大蒜、水混合煮沸 2-5 分钟,过滤,将煮沸液冷却至45~65℃时,加入氯化钙混合均匀,得到保鲜浸泡液;
(3)将冬枣放入保鲜浸泡液中在20~30℃下浸泡0.5-1h,然后用紫外线照射处理 5~10min,处理完晾干后放入密封袋中在3~7℃下,预冷1~2天;
(4)预冷结束后,将冬枣移放至抽真空的保鲜贮藏设备中,向真空干燥器内充入臭氧,使真空干燥器内的臭氧浓度为100~200mg/m3,在温度为0℃~3℃下保藏。
以上所述步骤(3)中预冷时保持空气相对湿度为 50-60% ,步骤(4)在保鲜贮藏设备中贮存时保持空气相对湿度为80%~90%。
以上所述步骤(2)保鲜浸泡液的制备中各组分配比为竹叶5-10份、芦荟5-10份、芦根5-8份、绿茶1-3份、大蒜1-3份、水60-80份,氯化钙加入重量为整个液体重量的0.5-3%。
本发明的有益技术效果为:(1)带柄采摘冬枣成熟度达到果面的35-50%的冬枣,即具有一定成熟度、脆甜度,又避免过分成熟造成易腐烂、不好存贮,挑选果形端正、大小均匀,无病虫害、无机械损伤的果实,用水清洗表面,自然晾干冬枣表面水分,确保后期贮藏时无杂物影响果实表面接触。
(2)用竹叶、芦荟、芦根、绿茶、大蒜、氯化钙制作保鲜浸泡液,既无有害物质,又能达到杀菌保鲜的目的;将冬枣放入保鲜浸泡液中在20~30℃下浸泡0.5-1h,浸泡时间过短,不能充分杀菌,附着保鲜液,浸泡时间过长,影响果实品质;然后用紫外线照射处理 5~10min,再次进行杀菌,杀灭浸泡过程中可能携带出的微生物。
(3)处理完晾干后放入密封袋中在3~7℃下,预冷1~2天,避免温度过低,对果实造成冻伤,预冷结束后,将冬枣移放至抽真空的保鲜贮藏设备中,向真空干燥器内充入臭氧,使真空干燥器内的臭氧浓度为100~200mg/m3,在温度为0℃~3℃下保藏,可以有效抑制微生物生长,降低果实新陈代谢,延缓成熟速度。
(4)预冷时保持空气相对湿度为 50-60% ,步骤(4)在保鲜贮藏设备中贮存时保持空气相对湿度为80%~90%,保证冬枣不丧失水分,保证其表皮的紧绷度,确保口感脆度。
本申请的保鲜方法较为系统,无有害药物残留,不会影响食品安全,并保持了冬枣的口感,利用采摘后的系统处理,达到了延长保鲜时间和效果的目的,且应用成本低。
具体实施方式
为能清楚说明本发明方案的技术特点,下面结合具体实施例,对本发明进行阐述。
实施例:(1)带柄采摘冬枣成熟度达到果面的35-50%的冬枣,挑选果形端正、大小均匀,无病虫害、无机械损伤的果实,用水清洗表面,自然晾干冬枣表面水分;
(2)分别称取竹叶5-10份、芦荟5-10份、芦根5-8份、绿茶1-3份、大蒜1-3份、水60-80份混合煮沸 2-5 分钟,过滤,将煮沸液冷却至45~65℃时,加入占整个液体重量的0.5-3%氯化钙混合均匀,得到保鲜浸泡液;
(3)将冬枣放入保鲜浸泡液中在20~30℃下浸泡0.5-1h,然后用紫外线照射处理 5~10min,处理完晾干后放入密封袋中在3~7℃下,保持空气相对湿度为 50-60%,预冷1~2天;
(4)预冷结束后,将冬枣移放至抽真空的保鲜贮藏设备中,向真空干燥器内充入臭氧,使真空干燥器内的臭氧浓度为100~200mg/m3,保持空气相对湿度为80%~90%,在温度为0℃~3℃下保藏。
以上方法储藏的冬枣保鲜期在60天以上时,好果率95%以上,烂果率2%以下,90天以上时,好果率85%以上,烂果率10%以下,且依然脆甜可口。
Claims (3)
1.一种冬枣采摘后的保鲜方法,其特征在于保鲜步骤如下:
(1)带柄采摘冬枣成熟度达到果面的35-50%的冬枣,挑选果形端正、大小均匀,无病虫害、无机械损伤的果实,用水清洗表面,自然晾干冬枣表面水分;
(2)分别称取竹叶、芦荟、芦根、绿茶、大蒜、水混合煮沸 2-5 分钟,过滤,将煮沸液冷却至45~65℃时,加入氯化钙混合均匀,得到保鲜浸泡液;
(3)将冬枣放入保鲜浸泡液中在20~30℃下浸泡0.5-1h,然后用紫外线照射处理 5~10min,处理完晾干后放入密封袋中在3~7℃下,预冷1~2天;
(4)预冷结束后,将冬枣移放至抽真空的保鲜贮藏设备中,向真空干燥器内充入臭氧,使真空干燥器内的臭氧浓度为100~200mg/m3,在温度为0℃~3℃下保藏。
2.根据权利要求1所述的一种冬枣采摘后的保鲜方法,其特征在于:步骤(3)中预冷时保持空气相对湿度为 50-60% ,步骤(4)在保鲜贮藏设备中贮存时保持空气相对湿度为80%~90%。
3.根据权利要求1所述的一种冬枣采摘后的保鲜方法,其特征在于:步骤(2)保鲜浸泡液的制备中各组分配比为竹叶5-10份、芦荟5-10份、芦根5-8份、绿茶1-3份、大蒜1-3份、水60-80份,氯化钙加入重量为整个液体重量的0.5-3%。
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CN103564033A (zh) * | 2012-07-31 | 2014-02-12 | 天津绿动植物营养技术开发有限公司 | 一种延长冬枣储存的方法 |
CN106615042A (zh) * | 2016-10-10 | 2017-05-10 | 泾阳佳沃农业有限公司 | 一种冬枣保鲜贮藏方法及设备 |
CN107197935A (zh) * | 2017-06-08 | 2017-09-26 | 界首市民杰种植专业合作社 | 一种冬枣的采后处理及保鲜方法 |
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CN102150702A (zh) * | 2011-03-17 | 2011-08-17 | 河北省林业科学研究院 | 一种冬枣的保鲜方法 |
CN102487999A (zh) * | 2011-12-09 | 2012-06-13 | 江南大学 | 一种涂膜保鲜冬枣的方法 |
CN103564033A (zh) * | 2012-07-31 | 2014-02-12 | 天津绿动植物营养技术开发有限公司 | 一种延长冬枣储存的方法 |
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