CN109042859A - A kind of triple fresh-keeping and preserving methods of apple - Google Patents
A kind of triple fresh-keeping and preserving methods of apple Download PDFInfo
- Publication number
- CN109042859A CN109042859A CN201810831777.0A CN201810831777A CN109042859A CN 109042859 A CN109042859 A CN 109042859A CN 201810831777 A CN201810831777 A CN 201810831777A CN 109042859 A CN109042859 A CN 109042859A
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- CN
- China
- Prior art keywords
- apple
- parts
- keeping
- fresh
- transparent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- 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
- 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
- A23B7/14—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
Abstract
A kind of triple fresh-keeping and preserving methods of apple, comprising the following steps: 1) pick, transparent apple is picked and is collected, and to handle with care and avoid artificially damaging；2) it sorts, the transparent apple of picking is carried out to sub-elect big fruit, middle fruit, fruitlet according to volume size；3) it cleans, after transparent apple is carried out ozone clean, then drains；4) UV treatment carries out ultraviolet treatment with irradiation to the apple after draining, and ultraviolet wavelength control, in 200 nm-280nm, ultraviolet irradiation dosage controls 5.5-7.5 kJ/m2；5) antistaling agent is sprayed, antistaling agent is equably sprayed on the outer surface of apple；6) packing storage, apple is distributed into packing case, and packing case is placed in freezer and is stored.The fresh-keeping and preserving method of this apple is ideal, greatly extends the apple fresh-keeping phase, and ensure the condition of apple.
Description
Technical field
The present invention relates to field of fruit freshness keeping, specifically refer to a kind of triple fresh-keeping and preserving methods of apple.
Background technique
The nature and flavor of apple are mild, and carbohydrate, vitamin and microelement rich in have carbohydrate, organic acid, fruit
The nutritional ingredients such as glue, protein, calcium, phosphorus, potassium, iron, vitamin A, vitamin B, vitamin C and dietary fiber.Apple is beauty
Good merchantable brand can lose weight and keep skin lubrication tender, and the vitamin C in apple is cardiovascular patron saint, cardiac
Health elements.Apple contains more potassium, can be allowed to excrete in conjunction with the sodium salt of human body surplus.When human body takes in sodium salt
When excessive, a little apples are eaten, are conducive to balance cylinder electrolyte.The elements such as the phosphorus and iron that contain in apple, are easily absorbed by intestinal wall, have
Cerebrum tonifying blood-nourishing, tranquilizing effect.The effect is unsatisfactory or the fresh-keeping period is not long or locates for the fresh-retaining preserving of existing apple
Reason is not good at the disadvantages of influencing apple quality.
Summary of the invention
The present invention provides a kind of triple fresh-keeping and preserving methods of apple, and main purpose is that existing apple fresh-keeping is overcome to store
Handle not ideal enough, the disadvantages of fresh-keeping period is not long.
A kind of triple fresh-keeping and preserving methods of apple, comprising the following steps: 1) it picks, transparent apple is picked and is collected, and
It handles with care and avoids artificially damaging；2) sort, by the transparent apple of picking according to volume size sub-elect big fruit, in
Fruit, fruitlet；3) it cleans, after transparent apple is carried out ozone clean, then drains；4) UV treatment, to the apple after draining into
Row ultraviolet treatment with irradiation, and ultraviolet wavelength control, in 200 nm-280nm, ultraviolet irradiation dosage controls 5.5-
7.5 kJ/m2；5) antistaling agent is sprayed, antistaling agent is equably sprayed on the outer surface of apple；6) packing storage, apple is dispensed
Enter in packing case, and packing case is placed in freezer and is stored.
The step 1) Softening are as follows: worker gently holds Apple with hand, and index finger pins apple carpopodium, then to
On lift, disconnect apple carpopodium and apple fruit branch from absciss layer position, then gently remove Apple again.
Transparent apple is cleaned using ozone clean machine in the step 3), and the ozone in the ozone clean machine
Water concentration is controlled in 1.0-1.2mg/L.
In the step 6), the temperature of the freezer is controlled at -1 DEG C ~ 1 DEG C, and humid control is 90% ~ 95%.
Antistaling agent is made of following parts by weight composition in the step 5): 90-100 parts of edible wax, sucrose fatty ester 2-4
Part, 1-3 parts of oryzanol, 5-10 parts of animal glue, 2-5 parts of lactalbumin, 50-60 parts of tea oil, 500-600 parts of clear water.
By the above-mentioned description of this invention it is found that compared to the prior art, the present invention has the advantage that
The fresh-keeping and preserving method of this apple is ideal, greatly extends the apple fresh-keeping phase, and ensure the condition of apple.Using
Triple fresh-keeping modes are handled, i.e., and first, it is handled using ozone clean, dirt, bacterium and the microorganism of apple surface can be removed,
Degradable part is attached to the pesticide of apple surface simultaneously；Second, low temperature can be significantly reduced using UV treatment and place lower apple
The generation and extension of the scabs such as penicilliosis；Third sprays antistaling agent, antistaling agent is uniformly coated to (such as dip-coating or spraying method are equal
Can) behind the outer surface of apple, so that apple outer surface can condense into thin film, which there is barrier and sterilization to make
With, and have no toxic side effect, good corrosion-resistanting fresh-keeping effect can be reached.
Specific embodiment
Illustrate a specific embodiment of the invention below.
Embodiment one
A kind of triple fresh-keeping and preserving methods of apple, comprising the following steps: 1) pick, transparent apple is picked and is collected, and is light
It avoids artificially damaging by putting down gently；Softening are as follows: worker gently holds Apple with hand, and index finger pins apple carpopodium, then
It lifts upwards, disconnects apple carpopodium and apple fruit branch from absciss layer position, then gently remove Apple again.
2) it sorts, the transparent apple of picking is carried out to sub-elect big fruit, middle fruit, fruitlet according to volume size.
3) it cleans, after transparent apple is carried out ozone clean, then drains；Transparent apple is carried out using ozone clean machine clear
It washes, and the consistency of ozone water in the ozone clean machine is controlled in 1.0-1.2mg/L.
4) UV treatment carries out ultraviolet treatment with irradiation to the apple after draining, and ultraviolet wavelength control exists
200 nm-280nm, ultraviolet irradiation dosage control 5.5-7.5 kJ/m2.
5) antistaling agent is sprayed, antistaling agent is equably sprayed on the outer surface of apple.
6) packing storage, apple is distributed into packing case, and packing case is placed in freezer and is stored, the temperature of the freezer
Degree control is at -1 DEG C ~ 1 DEG C, and humid control is 90% ~ 95%.
Above-mentioned steps 5) in antistaling agent be made of following parts by weight composition: 100 parts of edible wax, 4 parts of sucrose fatty ester, paddy
Tie up plain 3 parts, 10 parts of animal glue, 5 parts of lactalbumin, 60 parts of tea oil, 500 parts of clear water.The edible wax is that beeswax and paraffin combine,
And the weight ratio of the beeswax and paraffin is 2:1.The animal glue be using the skin of animal, bone or muscle as raw material, will be contained therein
Collagen by hydrolysis, extraction and drying process be made.
The preparation method of above-mentioned antistaling agent, it includes the following steps, a) stocks up: raw material is spare according to following parts by weight,
100 parts of edible wax, 4 parts of sucrose fatty ester, 3 parts of oryzanol, 10 parts of animal glue, 5 parts of lactalbumin, 60 parts of tea oil, clear water 500
Part.
B) it is mixed, the addition of sucrose fatty ester, oryzanol, animal glue, lactalbumin, tea oil and clear water is filled into food
With in the blender of wax, then the mixture in blender is sufficiently stirred.
Said mixture is poured into progress high temperature sterilization heating in container by c) sterilization processing, and the temperature control of the heating exists
150 DEG C, heating time controlled at 30 minutes.
D) cooling preservation after container cooling, then carries out being distributed into Packaging Bottle, then Packaging Bottle is put in storage and carries out low temperature guarantor
Hiding.
Embodiment two
A kind of triple fresh-keeping and preserving methods of apple, comprising the following steps: 1) pick, transparent apple is picked and is collected, and is light
It avoids artificially damaging by putting down gently；Softening are as follows: worker gently holds Apple with hand, and index finger pins apple carpopodium, then
It lifts upwards, disconnects apple carpopodium and apple fruit branch from absciss layer position, then gently remove Apple again.
2) it sorts, the transparent apple of picking is carried out to sub-elect big fruit, middle fruit, fruitlet according to volume size.
3) it cleans, after transparent apple is carried out ozone clean, then drains；Transparent apple is carried out using ozone clean machine clear
It washes, and the consistency of ozone water in the ozone clean machine is controlled in 1.0-1.2mg/L.
4) UV treatment carries out ultraviolet treatment with irradiation to the apple after draining, and ultraviolet wavelength control exists
200 nm-280nm, ultraviolet irradiation dosage control 5.5-7.5 kJ/m2.
5) antistaling agent is sprayed, antistaling agent is equably sprayed on the outer surface of apple.
6) packing storage, apple is distributed into packing case, and packing case is placed in freezer and is stored, the temperature of the freezer
Degree control is at -1 DEG C ~ 1 DEG C, and humid control is 90% ~ 95%.
Above-mentioned steps 5) in antistaling agent, be made of following parts by weight composition: 95 parts of edible wax, 3 parts of sucrose fatty ester, paddy
Tie up plain 12 parts, 8 parts of animal glue, 3 parts of lactalbumin, 55 parts of tea oil, 550 parts of clear water.The edible wax is paraffin.The animal glue
It is that collagen contained therein is made by hydrolysis, extraction and drying process using the skin of animal, bone or muscle as raw material.
The preparation method of above-mentioned antistaling agent, it includes the following steps, a) stocks up: raw material is spare according to following parts by weight,
95 parts of edible wax, 3 parts of sucrose fatty ester, 12 parts of oryzanol, 8 parts of animal glue, 3 parts of lactalbumin, 55 parts of tea oil, clear water 550
Part.
B) it is mixed, the addition of sucrose fatty ester, oryzanol, animal glue, lactalbumin, tea oil and clear water is filled into food
With in the blender of wax, then the mixture in blender is sufficiently stirred.
Said mixture is poured into progress high temperature sterilization heating in container by c) sterilization processing, and the temperature control of the heating exists
120 DEG C, heating time controlled at 25 minutes.
D) cooling preservation after container cooling, then carries out being distributed into Packaging Bottle, then Packaging Bottle is put in storage and carries out low temperature guarantor
Hiding.
Embodiment three
A kind of triple fresh-keeping and preserving methods of apple, comprising the following steps: 1) pick, transparent apple is picked and is collected, and is light
It avoids artificially damaging by putting down gently；Softening are as follows: worker gently holds Apple with hand, and index finger pins apple carpopodium, then
It lifts upwards, disconnects apple carpopodium and apple fruit branch from absciss layer position, then gently remove Apple again.
2) it sorts, the transparent apple of picking is carried out to sub-elect big fruit, middle fruit, fruitlet according to volume size.
3) it cleans, after transparent apple is carried out ozone clean, then drains；Transparent apple is carried out using ozone clean machine clear
It washes, and the consistency of ozone water in the ozone clean machine is controlled in 1.0-1.2mg/L.
4) UV treatment carries out ultraviolet treatment with irradiation to the apple after draining, and ultraviolet wavelength control exists
200 nm-280nm, ultraviolet irradiation dosage control 5.5-7.5 kJ/m2.
5) antistaling agent is sprayed, antistaling agent is equably sprayed on the outer surface of apple.
6) packing storage, apple is distributed into packing case, and packing case is placed in freezer and is stored, the temperature of the freezer
Degree control is at -1 DEG C ~ 1 DEG C, and humid control is 90% ~ 95%.
Above-mentioned steps 5) in antistaling agent, be made of following parts by weight composition: 90 parts of edible wax, 2 parts of sucrose fatty ester, paddy
Tie up plain 1 part, 5 parts of animal glue, 2 parts of lactalbumin, tea oil 50,600 parts of clear water.The edible wax is beeswax.The animal glue is
Using the skin of animal, bone or muscle as raw material, collagen contained therein is made by hydrolysis, extraction and drying process.
The preparation method of above-mentioned fruit antistaling agent, it includes the following steps, a) stocks up: raw material is standby according to following parts by weight
With 90 parts of edible wax, 2 parts of sucrose fatty ester, 1 part of oryzanol, 5 parts of animal glue, 2 parts of lactalbumin, 50 parts of tea oil, clear water
600 parts.
B) it is mixed, the addition of sucrose fatty ester, oryzanol, animal glue, lactalbumin, tea oil and clear water is filled into food
With in the blender of wax, then the mixture in blender is sufficiently stirred.
Said mixture is poured into progress high temperature sterilization heating in container by c) sterilization processing, and the temperature control of the heating exists
100 DEG C, heating time controlled at 20 minutes.
D) cooling preservation after container cooling, then carries out being distributed into Packaging Bottle, then Packaging Bottle is put in storage and carries out low temperature guarantor
Hiding.
The above is only a specific embodiment of the present invention, but the design concept of the present invention is not limited to this, all to utilize this
Design makes a non-material change to the present invention, and should all belong to behavior that violates the scope of protection of the present invention.
Claims (5)
1. a kind of triple fresh-keeping and preserving methods of apple, which comprises the following steps: 1) pick, transparent apple is picked
It collects, and to handle with care and avoid artificially damaging；2) it sorts, the transparent apple of picking is sub-elected according to volume size
Big fruit, middle fruit, fruitlet；3) it cleans, after transparent apple is carried out ozone clean, then drains；4) UV treatment, after draining
Apple carries out ultraviolet treatment with irradiation, and ultraviolet wavelength control is in 200 nm-280nm, ultraviolet irradiation dosage control
5.5-7.5 kJ/m2 processed；5) antistaling agent is sprayed, antistaling agent is equably sprayed on the outer surface of apple；6) packing storage, by apple
Fruit is distributed into packing case, and packing case is placed in freezer and is stored.
2. the triple fresh-keeping and preserving methods of a kind of apple according to claim 1, which is characterized in that the step 1) Softening
Are as follows: worker gently holds Apple with hand, and index finger is pinned apple carpopodium, lifted then up, makes apple carpopodium and apple fruit branch
It is disconnected from absciss layer position, then gently removes Apple again.
3. the triple fresh-keeping and preserving methods of a kind of apple according to claim 1, which is characterized in that using smelly in the step 3)
Oxygen cleaning machine cleans transparent apple, and the consistency of ozone water in the ozone clean machine is controlled in 1.0-1.2mg/L.
4. the triple fresh-keeping and preserving methods of a kind of apple according to claim 1, which is characterized in that described in the step 6)
The temperature of freezer is controlled at -1 DEG C ~ 1 DEG C, and humid control is 90% ~ 95%.
5. the triple fresh-keeping and preserving methods of a kind of apple according to claim 1, which is characterized in that antistaling agent in the step 5)
It is made of following parts by weight composition: 90-100 parts of edible wax, 2-4 parts of sucrose fatty ester, 1-3 parts of oryzanol, animal glue 5-10
Part, 2-5 parts of lactalbumin, 50-60 parts of tea oil, 500-600 parts of clear water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810831777.0A CN109042859A (en) | 2018-07-26 | 2018-07-26 | A kind of triple fresh-keeping and preserving methods of apple |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810831777.0A CN109042859A (en) | 2018-07-26 | 2018-07-26 | A kind of triple fresh-keeping and preserving methods of apple |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109042859A true CN109042859A (en) | 2018-12-21 |
Family
ID=64836487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810831777.0A Withdrawn CN109042859A (en) | 2018-07-26 | 2018-07-26 | A kind of triple fresh-keeping and preserving methods of apple |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028019A (en) * | 2007-03-14 | 2007-09-05 | 浙江大学 | Vegetables and fruits antistaling agent |
| JP2008295417A (en) * | 2007-06-04 | 2008-12-11 | Sumitomo Bakelite Co Ltd | Package for preserving freshness of apple and method for storing apple |
| CN101422190A (en) * | 2007-10-29 | 2009-05-06 | 西北农林科技大学 | Apple ozonization storage method |
| CN105230770A (en) * | 2015-08-28 | 2016-01-13 | 中国农业科学院农产品加工研究所 | Fresh keeping storehouse with ultraviolet rays |
| CN107258887A (en) * | 2017-07-17 | 2017-10-20 | 铜仁市万山区大坪乡瓮岩村俊峰精果有限公司 | A kind of apple fresh-keeping method |
| CN108077401A (en) * | 2017-07-17 | 2018-05-29 | 天津农学院 | Pear fruit preservation method based on ozone and ultraviolet light |
-
2018
- 2018-07-26 CN CN201810831777.0A patent/CN109042859A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028019A (en) * | 2007-03-14 | 2007-09-05 | 浙江大学 | Vegetables and fruits antistaling agent |
| JP2008295417A (en) * | 2007-06-04 | 2008-12-11 | Sumitomo Bakelite Co Ltd | Package for preserving freshness of apple and method for storing apple |
| CN101422190A (en) * | 2007-10-29 | 2009-05-06 | 西北农林科技大学 | Apple ozonization storage method |
| CN105230770A (en) * | 2015-08-28 | 2016-01-13 | 中国农业科学院农产品加工研究所 | Fresh keeping storehouse with ultraviolet rays |
| CN107258887A (en) * | 2017-07-17 | 2017-10-20 | 铜仁市万山区大坪乡瓮岩村俊峰精果有限公司 | A kind of apple fresh-keeping method |
| CN108077401A (en) * | 2017-07-17 | 2018-05-29 | 天津农学院 | Pear fruit preservation method based on ozone and ultraviolet light |
Non-Patent Citations (5)
| Title |
|---|
| 何晓霞 等: "生物可食膜的特性及其对嘎啦苹果采后贮藏的影响", 《食品与发酵工业》 * |
| 张保民 等: "《农药加工技术》", 30 June 1998, 中原农民出版社 * |
| 张志健 等: "《食用防腐保鲜技术》", 31 January 2006, 科学技术文献出版社 * |
| 杨福馨: "果蔬保鲜技术研究进展分析", 《包装世界》 * |
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| PB01 | Publication | ||
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Application publication date: 20181221 |