CN108684811B - Method for reducing freezing damage of blueberry fruits - Google Patents
Method for reducing freezing damage of blueberry fruits Download PDFInfo
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- CN108684811B CN108684811B CN201810925981.9A CN201810925981A CN108684811B CN 108684811 B CN108684811 B CN 108684811B CN 201810925981 A CN201810925981 A CN 201810925981A CN 108684811 B CN108684811 B CN 108684811B
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 108
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 108
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 108
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 107
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 99
- 238000007710 freezing Methods 0.000 title claims abstract description 40
- 230000008014 freezing Effects 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 31
- 230000006378 damage Effects 0.000 title claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 238000002791 soaking Methods 0.000 claims abstract description 15
- 238000007789 sealing Methods 0.000 claims abstract description 14
- 239000011259 mixed solution Substances 0.000 claims description 17
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 claims description 10
- 239000004283 Sodium sorbate Substances 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 9
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 9
- 235000013824 polyphenols Nutrition 0.000 claims description 9
- 239000001632 sodium acetate Substances 0.000 claims description 9
- 235000017454 sodium diacetate Nutrition 0.000 claims description 9
- LROWVYNUWKVTCU-STWYSWDKSA-M sodium sorbate Chemical compound [Na+].C\C=C\C=C\C([O-])=O LROWVYNUWKVTCU-STWYSWDKSA-M 0.000 claims description 9
- 235000019250 sodium sorbate Nutrition 0.000 claims description 9
- 239000003761 preservation solution Substances 0.000 claims description 8
- 235000013616 tea Nutrition 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 239000005844 Thymol Substances 0.000 claims description 5
- 125000003118 aryl group Chemical group 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000007789 gas Substances 0.000 claims description 5
- 239000011261 inert gas Substances 0.000 claims description 5
- 239000001702 nutmeg Substances 0.000 claims description 5
- 229960000790 thymol Drugs 0.000 claims description 5
- 230000009746 freeze damage Effects 0.000 claims 5
- 238000004321 preservation Methods 0.000 abstract description 11
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 15
- 230000001678 irradiating effect Effects 0.000 description 6
- 239000013078 crystal Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 241000238631 Hexapoda Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 208000001034 Frostbite Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011038 discontinuous diafiltration by volume reduction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
Classifications
-
- 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
- A23B7/015—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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B7/144—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
- 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
-
- 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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- 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 belongs to the technical field of fruit and vegetable preservation, and particularly discloses a method for reducing freezing damage of blueberry fruits. The method comprises the following steps: selecting blueberry fruits, performing ultraviolet treatment, soaking in mixed liquid, treating with fresh-keeping liquid, sealing, freezing in vacuum and the like. The method provided by the invention combines the preservation liquid treatment and the vacuum freezing for preservation treatment, can effectively reduce the freezing damage of the blueberry fruits, prolong the preservation time of the blueberry fruits, maintain the sensory quality of the blueberry fruits, and has a good market prospect.
Description
Technical Field
The invention belongs to the technical field of fruit and vegetable preservation, and particularly relates to a method for reducing freezing damage of blueberry fruits.
Background
Blueberry, a small berry, is blue in color, beautiful in color, covered by a layer of white fruit powder, fine in pulp and extremely small in seed. The blueberry fruit contains rich nutrient components, has the functions of preventing cranial nerve aging, protecting eyesight, strengthening heart, resisting cancer, softening blood vessels, enhancing human body immunity and the like, and has high nutrient components. The mature period of berry fruits is mostly concentrated in high-temperature summer, the fruits are vigorous in physiological activities after picking and are easily infected by various microorganisms, so the fruits are easy to deteriorate and rot after picking, lose the original color, fragrance and taste and bring great difficulty to storage, transportation and preservation.
The traditional freezing method adopts a quick-freezing preservation method, and the frozen product is placed in a quick-freezing tunnel or a quick-freezing cold storage for freezing, but the technical content is low, and the loss of nutritional ingredients is large; the vacuum freeze drying technology is applied to fruit and vegetable processing more, the existing vacuum freeze drying method has the defects of overlong product drying time and low efficiency, the dried product is easy to generate the phenomena of volume reduction, bubbles, color deepening, difficult rehydration and the like, the appearance and the color are not well maintained, and the loss of nutrient components is large.
Therefore, how to reduce the freezing damage of the blueberries, prolong the preservation time of the blueberries and reduce the damage rate of the blueberries is very important, and no relevant method aiming at the freezing loss of the blueberries exists at present, so that the invention provides a method capable of reducing the freezing damage of the blueberries.
Disclosure of Invention
In order to reduce the damage of blueberry jelly, prolong the preservation time of blueberry fruits and reduce the damage rate of blueberry fruits, the invention provides a method for reducing the freezing damage of blueberry fruits, which specifically comprises the following steps:
(1) carrying out ultraviolet treatment on the optimized blueberry fruits to obtain the blueberry fruits subjected to ultraviolet treatment;
(2) soaking the blueberry fruit subjected to ultraviolet treatment in a mixed solution of sodium diacetate, sodium sorbate and tea polyphenol, taking out and airing;
(3) treating the blueberry fruits soaked and dried in the mixed solution with a fresh-keeping solution, soaking the blueberry fruits in the fresh-keeping solution for 1-3 min according to the weight ratio of the solution to the fresh-keeping solution of 1:3, taking out the blueberry fruits, and drying the blueberry fruits in the air;
(4) sealing the blueberries treated and dried by the preservation solution in an inert gas filled environment for 1-24 hours;
(5) and (3) placing the sealed blueberry fruits in an environment with the temperature of-20 to-30 ℃ in advance for 1 to 4 hours, and then carrying out vacuum freezing treatment to obtain the frozen blueberry fruits.
During the ultraviolet treatment, firstly, the blueberry fruits are irradiated for 30-40 s under the ultraviolet condition with the ultraviolet wavelength of 200-220 nm; after 10min, irradiating the blueberry fruits for 30 s-40 s under an ultraviolet lamp with the ultraviolet wavelength of 295-305 nm;
the fresh-keeping liquid contains 1.6-2.0 mg/mL of clove, and nutmeg: 2.6-3.0 mg/mL, 3.3-5.2 mg/mL of aromatic grass, 6.2-7.8 mg/mL of chitosan and 2.8-5.8 mg/mL of thymol;
further, the mass fraction ratio of the sodium diacetate to the sodium sorbate to the tea polyphenol is 1:2: 1.
Further, the fresh-keeping liquid is obtained by extracting for 20-30 min under the ultrasonic condition with the frequency of 40KHZ and then filtering.
Further, the sealing is performed under a gas pressure of 2.0 × 105~3.0×105Pa, temperature of-10 to-5 ℃, and humidity of 65 to 80 percent.
Further, the vacuum freezing treatment is to freeze the blueberry fruits at a vacuum degree of 0.5-0.8 MPa and a temperature of-22 to-18 ℃.
Further, the mixed solution of sodium diacetate, sodium sorbate and tea polyphenol is soaked for 5-12 min.
Advantageous effects
The method for preparing the blueberry fresh-keeping liquid is simple, green and environment-friendly, namely a protective component can be formed on the surface of blueberry fruits, when ice crystals occur during freezing, the blueberry pulp can be isolated and protected, so that a good warm and humid environment can be kept, meanwhile, the number of the ice crystals with water reaching the freezing point can be reduced, the time for different components to generate the ice crystals is different in the later freezing process of the blueberry fruits, and the small amount of ice crystals can be absorbed by the space in the blueberry fruits, so that the frostbite of the blueberry fruits caused by freezing crystallization is further reduced, and secondly, the blueberry fresh-keeping liquid can play an auxiliary sterilization role and can prolong the fresh-keeping time of the blueberry fruits.
The invention adopts ultraviolet irradiation to play a role in pre-sterilization, and improves the safety effect of the frozen storage on the blueberry fruits.
The vacuum freezing treatment method adopted by the invention ensures the heat required by water sublimation, simultaneously reduces the temperature in time, maintains the basic balance of heat supply and demand, and prevents the material from being dissolved due to too fast temperature rise, thereby solving the problems that the dried product is easy to generate small volume, generate bubbles, deepen color, difficult rehydration and the like, and improving the freeze drying efficiency.
The method is innovative, the degree of freezing damage of the blueberry fruits is finally reduced, and the method has good market prospect.
Detailed Description
In this example, all the blueberry fruits are commercially available.
Example 1
A method for reducing freezing damage of blueberry fruits comprises the following specific steps:
1. preparation of preservative liquid
(1) Preparing mixed water solution containing 1.6mg/mL of clove, 2.6mg/mL of nutmeg, 3.3mg/mL of aromatic grass, 6.2mg/mL of chitosan and 2.8mg/mL of thymol;
(2) extracting the mixed solution for 30min under the ultrasonic condition with the frequency of 40KHZ, and filtering to obtain the fresh-keeping solution.
2. The prepared preservation solution is applied to the method for reducing the freezing damage of the blueberry fruits according to the following steps:
(1) preferably blueberry fruit
Selecting blueberry fruits with eight percent of maturity, no mechanical damage, no insect damage and consistent size uniformity.
(2) Ultraviolet treatment
Firstly, irradiating blueberry fruits for 40s under an ultraviolet lamp with the wavelength of ultraviolet light of 200 nm; after 10min, the blueberry fruits are irradiated for 30s under an ultraviolet lamp with the ultraviolet wavelength of 295nm to obtain the blueberry fruits after ultraviolet treatment.
(3) Soaking in mixed solution
And (3) putting the blueberry fruit subjected to ultraviolet treatment into a mixed solution of sodium diacetate, sodium sorbate and tea polyphenol in a mass ratio of 1:2:1, soaking for 5-8 min, taking out and airing.
(4) Treatment of fresh-keeping liquid
And (3) putting the blueberry fruits soaked in the mixed solution into the fresh-keeping solution according to the weight ratio of the feed liquid to the fresh-keeping solution of 1:3, soaking for 3min, taking out and airing.
(5) Seal for a motor vehicle
Sealing the blueberry fruits treated and aired by the preservation solution in an inert gas filled environment for 1-24 hours, wherein the pressure of the sealing gas is 2.0 multiplied by 105~3.0×105Pa, the temperature is-10 to-5 ℃, and the humidity is 75 to 80 percent.
(6) Vacuum freezing
The blueberry fruits after sealing treatment are placed in an environment with the temperature of-20 to-30 ℃ in advance and are kept for 1 to 4 hours, and then the blueberry fruits are frozen under the condition that the vacuum degree is 0.5 to 0.8MPa and the temperature is-22 to-18 ℃ to obtain the frozen blueberry fruits.
Example 2
A method for reducing freezing damage of blueberry fruits comprises the following specific steps:
1. preparation of preservative liquid
(1) Preparing a mixed aqueous solution containing 1.9mg/mL of clove, 2.9mg/mL of nutmeg, 4.5mg/mL of aromatic grass, 7.3mg/mL of chitosan and 4.7mg/mL of thymol;
(2) extracting the mixed solution for 25min under the ultrasonic condition with the frequency of 40KHZ, and filtering to obtain the fresh-keeping solution.
2. The prepared preservation solution is applied to the method for reducing the freezing damage of the blueberry fruits according to the following steps:
(1) preferably blueberry fruit
Selecting blueberry fruits with eight percent of maturity, no mechanical damage, no insect damage and consistent size uniformity.
(2) Ultraviolet treatment
Firstly, irradiating blueberry fruits for 35s under an ultraviolet lamp with the ultraviolet wavelength of 210 nm; after 10min, irradiating the blueberry fruits for 35s under an ultraviolet lamp with the ultraviolet wavelength of 300nm to obtain the blueberry fruits after ultraviolet treatment.
(3) Soaking in mixed solution
And (3) putting the blueberry fruit subjected to ultraviolet treatment into a mixed solution of sodium diacetate, sodium sorbate and tea polyphenol in a mass ratio of 1:2:1, soaking for 9-10 min, taking out and airing.
(4) Treatment of fresh-keeping liquid
And (3) putting the blueberry fruits soaked in the mixed solution into the fresh-keeping solution according to the weight ratio of the feed liquid to the fresh-keeping solution of 1:3, soaking for 2min, taking out and airing.
(5) Seal for a motor vehicle
Sealing the blueberry fruits treated and aired by the preservation solution in an inert gas filled environment for 1-24 hours, wherein the pressure of the sealing gas is 2.0 multiplied by 105~3.0×105Pa, the temperature is-10 to-5 ℃, and the humidity is 65 to 69 percent.
(6) Vacuum freezing
The blueberry fruits after sealing treatment are placed in an environment with the temperature of-20 to-30 ℃ in advance and are kept for 1 to 4 hours, and then the blueberry fruits are frozen under the condition that the vacuum degree is 0.5 to 0.8MPa and the temperature is-22 to-18 ℃ to obtain the frozen blueberry fruits.
Example 3
A method for reducing freezing damage of blueberry fruits comprises the following steps.
1. Preparation of preservative liquid
(1) Preparing a mixed aqueous solution containing 2.0mg/mL of clove, 3.0mg/mL of nutmeg, 5.2mg/mL of aromatic grass, 7.8mg/mL of chitosan and 5.8mg/mL of thymol;
(2) extracting the mixed solution for 10min under the ultrasonic condition with the frequency of 120KHZ, and filtering to obtain the fresh-keeping solution.
2. The prepared preservation solution is applied to the method for reducing the freezing damage of the blueberry fruits according to the following steps:
(1) preferably blueberry fruit
Selecting blueberry fruits with eight percent of maturity, no mechanical damage, no insect damage and consistent size uniformity.
(2) Ultraviolet treatment
Firstly, irradiating blueberry fruits for 30s under an ultraviolet lamp with the wavelength of ultraviolet light of 220 nm; after 10min, irradiating the blueberry fruits for 40s under an ultraviolet lamp with the ultraviolet wavelength of 305nm to obtain the blueberry fruits after ultraviolet treatment.
(3) Soaking in mixed solution
And (3) putting the blueberry fruit subjected to ultraviolet treatment into a mixed solution of sodium diacetate, sodium sorbate and tea polyphenol in a mass ratio of 1:2:1, soaking for 11-12 min, taking out and airing.
(4) Treatment of fresh-keeping liquid
And (3) putting the blueberry fruits soaked in the mixed solution into the fresh-keeping solution according to the weight ratio of the solution to the fresh-keeping solution of 1:3, soaking for 1min, taking out and airing.
(5) Seal for a motor vehicle
Sealing the blueberry fruits treated and aired by the preservation solution in an inert gas filled environment for 1-24 hours, wherein the pressure of the sealing gas is 2.0 multiplied by 105~3.0×105Pa, the temperature is-10 to-5 ℃, and the humidity is 70 to 74 percent.
(6) Vacuum freezing
The blueberry fruits after sealing treatment are placed in an environment with the temperature of-20 to-30 ℃ in advance and are kept for 1 to 4 hours, and then the blueberry fruits are frozen under the condition that the vacuum degree is 0.5 to 0.8MPa and the temperature is-22 to-18 ℃ to obtain the frozen blueberry fruits.
The applicant selects 100 blueberries in each group to be used as a control test, wherein the control group 1 is obtained by performing drying only under the vacuum condition in the steps, the control group 2 is obtained by performing ultraviolet treatment only, and the control group 3 is obtained by performing fresh-keeping liquid treatment only; the blank group is obtained by directly storing fresh blueberry fruits at the temperature of-20 to-30 ℃.
The freezing damage conditions of 100 blueberry fruits in each group after being stored for 10D are counted, the damage rate is calculated, and the results are as follows:
table 1 freezing damage ratio (%)
| Group of | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Blank group |
| Rate of damage | 5 | 2 | 1 | 13 | 8 | 16 | 31 |
The table shows that the preparation method of the invention obviously reduces the freezing loss of the blueberry fruits, the best group has only 1% freezing damage rate after the blueberry fruits are frozen for 10 days, and the method can effectively prolong the preservation time of the blueberry fruits, bring great convenience to storage, transportation and preservation, and thus has wide market prospect.
Claims (6)
1. A method for reducing freezing damage of blueberry fruits is characterized by comprising the following steps: the method comprises the following steps:
firstly, performing ultraviolet treatment on the optimized blueberry fruits to obtain the blueberry fruits subjected to ultraviolet treatment;
soaking the blueberry fruit subjected to ultraviolet treatment in a mixed solution of sodium diacetate, sodium sorbate and tea polyphenol, taking out and drying;
thirdly, treating the blueberry fruits soaked and dried in the mixed liquid with a fresh-keeping liquid, soaking the blueberry fruits in the fresh-keeping liquid for 1-3 min according to the weight ratio of the blueberry fruits to the liquid, taking out the blueberry fruits, and drying the blueberry fruits; wherein the fresh-keeping liquid contains 1.6-2.0 mg/mL of clove, and the content of nutmeg is as follows: 2.6-3.0 mg/mL, 3.3-5.2 mg/mL of aromatic grass, 6.2-7.8 mg/mL of chitosan and 2.8-5.8 mg/mL of thymol;
fourthly, sealing the blueberries treated and dried by the preservation solution in an inert gas filled environment for 1-24 hours;
placing the sealed blueberry fruits in an environment with the temperature of-20 to-30 ℃ for 1 to 4 hours in advance, and then carrying out vacuum freezing treatment to obtain the frozen blueberry fruits; wherein the vacuum freezing treatment is to freeze the blueberry fruits at a vacuum degree of 0.5-0.8 MPa and a temperature of-22 to-18 ℃.
2. The method for reducing freeze damage of blueberry fruits as claimed in claim 1, wherein: the mass fraction ratio of the sodium diacetate, the sodium sorbate and the tea polyphenol is 1:2: 1.
3. The method for reducing freeze damage of blueberry fruits as claimed in claim 1, wherein: the fresh-keeping liquid is obtained by extracting for 20-30 min under the ultrasonic condition with the frequency of 40KHz and then filtering.
4. The method for reducing freeze damage of blueberry fruits as claimed in claim 1, wherein: the sealing is carried out under a gas pressure of 2.0 × 105~3.0×105Pa, temperature of-10 to-5 ℃, and humidity of 65 to 80 percent.
5. The method for reducing freeze damage of blueberry fruits as claimed in claim 1, wherein: during the ultraviolet treatment, firstly, the blueberry fruits are irradiated for 30-40 s under the ultraviolet condition with the ultraviolet wavelength of 200-220 nm; after 10min, the blueberry fruits are irradiated for 30 s-40 s under an ultraviolet lamp with the ultraviolet wavelength of 295-305 nm.
6. The method for reducing freeze damage of blueberry fruits as claimed in claim 1, wherein: and the soaking time in the mixed solution of the sodium diacetate, the sodium sorbate and the tea polyphenol is 5-12 min.
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| JP2003274849A (en) * | 2002-03-27 | 2003-09-30 | Sumitomo Bakelite Co Ltd | Package of vegetable and fruit |
| CN106070577A (en) * | 2016-07-13 | 2016-11-09 | 吉林省普蓝高科技有限公司 | The preservation method of blueberry fresh fruit |
| CN106538672A (en) * | 2016-11-08 | 2017-03-29 | 湖南省农产品加工研究所 | Natural composite antistaling agent and its preparation method and application |
| CN107865061A (en) * | 2016-09-28 | 2018-04-03 | 青岛东浩软件科技有限公司 | A kind of blueberry antistaling disinfectant |
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|---|---|---|---|---|
| JP2003274849A (en) * | 2002-03-27 | 2003-09-30 | Sumitomo Bakelite Co Ltd | Package of vegetable and fruit |
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| 天然植物提取物在果蔬保鲜中应用研究进展;关文强等;《农业工程学报》;20060731;第22卷(第7期);第200-204页 * |
| 真空冷冻和热风干燥对蓝莓品质的影响;许晴晴等;《食品科学》;20141231;第35卷(第5期);第64-68页 * |
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