CN109221377A - The quick forzen processing technology of south jiangxi navel orange - Google Patents
The quick forzen processing technology of south jiangxi navel orange Download PDFInfo
- Publication number
- CN109221377A CN109221377A CN201811009188.0A CN201811009188A CN109221377A CN 109221377 A CN109221377 A CN 109221377A CN 201811009188 A CN201811009188 A CN 201811009188A CN 109221377 A CN109221377 A CN 109221377A
- Authority
- CN
- China
- Prior art keywords
- navel orange
- south jiangxi
- jiangxi navel
- parts
- fritter
- 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.)
- Pending
Links
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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
Landscapes
- 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)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of quick forzen processing technologies of south jiangxi navel orange, belong to Technique of Speed Freezing field, the quick forzen processing technology of the south jiangxi navel orange be by cleaning, precooling treatment, immersion, air-dry, freezing the step of to south jiangxi navel orange carry out fast frozen.South jiangxi navel orange after this process being capable of nutriment that is stored refrigerated in the quite a long time and can retaining south jiangxi navel orange well.
Description
Technical field
The present invention relates to quick freezing process technical fields, more particularly relate to the quick forzen processing technology of south jiangxi navel orange.
Background technique
With the development of society, people's the accelerating rhythm of life, quick-frozen food increasingly becomes important in people's life
Part.Quick-frozen food development is also more and more extensive, and the product of quick-frozen food is also increasingly wider；Such as quick-freezing boiled dumplings, made quick-frozen dumpling,
Quick-frozen Wanton, quick-frozen fish etc.；The development scale of quick-frozen food is also increasing.
South jiangxi navel orange, Ganzhou City of Jiangxi Province specialty, china national geography famous special product.The big shape of south jiangxi navel orange fruit is just, orange red
Bright-coloured, bright and clean beauty, edible rate is up to 85%, and meat is tender and crisp, slugging, and the dense sweet tea fragrance of flavor contains 55% or more fruit juice；South jiangxi navel orange
One of national 11 big advantageous agricultural products are had been cited as, titles such as " Chinese name fruits " are won.South jiangxi navel orange is unique as Jiangxi Province
Product, the geography symbol product inventory that the Department of Commerce that is shortlisted for, the agreement of State Administration of Quality Supervision, Inspection and Quarantine's Central Europe geographical sign are negotiated.
South jiangxi navel orange is rich in all kinds of nutritional ingredients necessary to human body, and according to detection, every fresh naval orange juice of 100ml contains: soluble
Solid content 11~15%, sugar 11.0~13.0g, 0.80~0.95g of citric acid, heat 207J, protein 0.9g, fatty 0.2g,
Amino acid 203.9mg, vitamin A 0.127mg, vitaminB10 .08mg, vitamin B2 0.03mg, 55~75mg of vitamin C, and
Rich in elements such as calcium, iron, phosphorus, magnesium, potassium, sodium.Also contain citrin, carrotene, carotenoid, (R)-lemon oil, tonka-bean
The anti-cancer substance such as element, flavone compound, limonoids, glycerose lipid, acridone, pectin.
Due to weather, transport etc., the transport for the south jiangxi navel orange that can be largely effected on and shelf lives cause a large amount of
Navel orange damage, thus it is quick-frozen just at a kind of good Keep the quality and freshness method, and existing method of freezing is easy to make south jiangxi navel orange stream
Lose a large amount of nutriment.
Summary of the invention
In order to overcome the drawbacks of the prior art, technical problem to be solved by the present invention lies in propose a kind of south jiangxi navel orange
Quick forzen processing technology.
For this purpose, preparation process of the invention the following steps are included:
The present invention provides a kind of quick forzen processing technologies of south jiangxi navel orange, implement in accordance with the following steps:
S1: mature, south jiangxi navel orange of the surface without bad point is selected, the surface of south jiangxi navel orange is cleaned with clear water；
S2: the south jiangxi navel orange after cleaning being placed under 2-6 DEG C of clean environment and stands 5-8 hours, while to south jiangxi navel orange
Cold wind is blown into south jiangxi navel orange dry tack free；
S3: S2 treated south jiangxi navel orange is removed the peel, and the pulp of south jiangxi navel orange is cut into the fritter of 2-9cm2 size, and
Fritter is put into treatment fluid and impregnates 20-60min, soaking temperature is 4-6 DEG C；
The treatment fluid is made of the raw material of following parts by weight: 2-6 parts of citric acids, 1-2 parts of sweet glycan, 1-3 parts of tea polyphenols,
2-4 parts of malic acid, 1-2 parts of vitamin Cs and 90-110 parts of water；
S4: the fritter after immersion is dried up using cold wind, and the temperature of cold wind is controlled at 2-8 DEG C,
S5: the freezing processing at -10 to -20 DEG C rapidly by fritter keeps 2-5h；
S6: the fritter taking-up after frost is vacuum-packed, packaging is completed to be placed in -20 DEG C of freezer to store.
In preferably technical solution of the invention, the treatment fluid is made of the raw material of following parts by weight: 3-5 portions of lemons
Acid, 1-2 parts of sweet glycan, 2-3 parts of tea polyphenols, 3-4 parts of malic acid, 1-2 parts of vitamin Cs and 95-105 parts of water.
In preferably technical solution of the invention, the treatment fluid is made of the raw material of following parts by weight: 4 parts of citric acids, 1
The sweet glycan of part, 3 parts of tea polyphenols, 3 parts of malic acid, 1 part of vitamin C and 100 parts of water.
In preferably technical solution of the invention, in the S2 step, the south jiangxi navel orange after cleaning is placed in 4 DEG C clean
6 hours are stood under environment, while being blown into cold wind to south jiangxi navel orange dry tack free to south jiangxi navel orange.
In preferably technical solution of the invention, in the S3 step, by S2, treated that south jiangxi navel orange is removed the peel, and by Jiangxi
The pulp of southern navel orange is cut into 8cm2The fritter of size, and fritter is put into treatment fluid and impregnates 40min, soaking temperature is 4 DEG C.
In preferably technical solution of the invention, in the S4 step, the fritter after immersion is dried up using cold wind, cold wind
Temperature control at 4 DEG C.
In preferably technical solution of the invention, in the S5 step, the freezing processing at -20 DEG C rapidly by fritter is protected
Hold 4h.
In preferably technical solution of the invention, the fritter after S4 step process is first coated on the surface of the fritter
One layer of Yoghourt, then the step of coating one layer of tangerine peel powder toward Yoghourt surface, then carrying out S5 and back again.
In preferably technical solution of the invention, the fritter after S4 step process is coated on the surface of the fritter
One layer of Yoghourt, then the step of carrying out S5 and back.
In preferably technical solution of the invention, the fritter after S4 step process is coated on the surface of the fritter
One layer of tangerine peel powder, then the step of carrying out S5 and back.
The invention has the benefit that
The quick forzen processing technology of south jiangxi navel orange provided by the invention can be kept well in acquisition by precooling treatment
The freshness of fruit and original quality make fruit maintain normal vital movement, and respiration and evaporation are reduced,
By immersion treatment liquid, chill point can be reduced, mitigates the ice crystal formed when freezing and destroys fruit tissue, while inhibiting south jiangxi navel
The activity of oxidizing ferment in orange, then freezing processing is carried out, inhibit the respiration of south jiangxi navel orange, and contained humidity is largely frozen
Cheng Bing, microorganism is without moisture necessary to living, and low temperature also counteracts the activity and breeding of microorganism, greatly improve it is quick-frozen after
The ability of guaranteeing the quality of south jiangxi navel orange reduces the quick-frozen rear nutriment being lost of south jiangxi navel orange, and in prolonged freezen protective
In, the nutriment that contains of south jiangxi navel orange is maintained well.
Specific embodiment
Below and pass through specific embodiment to further illustrate the technical scheme of the present invention.
Embodiment 1
S1: mature, south jiangxi navel orange of the surface without bad point is selected, the surface of south jiangxi navel orange is cleaned with clear water；
S2: the south jiangxi navel orange after cleaning is placed under 4 DEG C of clean environment and stands 6 hours, while being blown into south jiangxi navel orange
Cold wind is to south jiangxi navel orange dry tack free；
S3: S2 treated south jiangxi navel orange is removed the peel, and the pulp of south jiangxi navel orange is cut into 8cm2The fritter of size, and will
Fritter, which is put into treatment fluid, impregnates 40min, and soaking temperature is 4 DEG C；
The treatment fluid is made of the raw material of following parts by weight: 4 parts of citric acids, 1 part of sweet glycan, 3 parts of tea polyphenols, 3 parts of apples
Tartaric acid, 1 part of vitamin C and 100 parts of water；
S4: the fritter after immersion is dried up using cold wind, and the temperature of cold wind is controlled at 4 DEG C,
S5: the freezing processing at -20 DEG C rapidly by fritter keeps 4h；
S6: the fritter taking-up after frost is vacuum-packed, packaging is completed to be placed in -20 DEG C of freezer to store.
Embodiment 2
S1: mature, south jiangxi navel orange of the surface without bad point is selected, the surface of south jiangxi navel orange is cleaned with clear water；
S2: the south jiangxi navel orange after cleaning is placed under 6 DEG C of clean environment and stands 5 hours, while being blown into south jiangxi navel orange
Cold wind is to south jiangxi navel orange dry tack free；
S3: S2 treated south jiangxi navel orange is removed the peel, and the pulp of south jiangxi navel orange is cut into 2cm2The fritter of size, and will
Fritter, which is put into treatment fluid, impregnates 20min, and soaking temperature is 6 DEG C；
The treatment fluid is made of the raw material of following parts by weight: 3 parts of citric acids, 2 parts of sweet glycan, 1 part of tea polyphenols, 2 parts of apples
Tartaric acid, 2 parts of vitamin Cs and 110 parts of water；
S4: the fritter after immersion is dried up using cold wind, and the temperature of cold wind is controlled at 8 DEG C,
S5: the freezing processing at -10 DEG C rapidly by fritter keeps 2h；
S6: the fritter taking-up after frost is vacuum-packed, packaging is completed to be placed in -20 DEG C of freezer to store.
Embodiment 3
S1: mature, south jiangxi navel orange of the surface without bad point is selected, the surface of south jiangxi navel orange is cleaned with clear water；
S2: the south jiangxi navel orange after cleaning is placed under 2 DEG C of clean environment and stands 8 hours, while being blown into south jiangxi navel orange
Cold wind is to south jiangxi navel orange dry tack free；
S3: S2 treated south jiangxi navel orange is removed the peel, and the pulp of south jiangxi navel orange is cut into 9cm2The fritter of size, and will
Fritter, which is put into treatment fluid, impregnates 60min, and soaking temperature is 5 DEG C；
The treatment fluid is made of the raw material of following parts by weight: 6 parts of citric acids, 2 parts of sweet glycan, 3 parts of tea polyphenols, 4 parts of apples
Tartaric acid, 2 parts of vitamin Cs and 90 parts of water；
S4: the fritter after immersion is dried up using cold wind, and the temperature of cold wind is controlled at 2 DEG C,
S5: the freezing processing at -15 DEG C rapidly by fritter keeps 5h；
S6: the fritter taking-up after frost is vacuum-packed, packaging is completed to be placed in -20 DEG C of freezer to store.
Embodiment 4
S1: mature, south jiangxi navel orange of the surface without bad point is selected, the surface of south jiangxi navel orange is cleaned with clear water；
S2: the south jiangxi navel orange after cleaning is placed under 4 DEG C of clean environment and stands 6 hours, while being blown into south jiangxi navel orange
Cold wind is to south jiangxi navel orange dry tack free；
S3: S2 treated south jiangxi navel orange is removed the peel, and the pulp of south jiangxi navel orange is cut into 8cm2The fritter of size, and will
Fritter, which is put into treatment fluid, impregnates 40min, and soaking temperature is 4 DEG C；
The treatment fluid is made of the raw material of following parts by weight: 4 parts of citric acids, 1 part of sweet glycan, 3 parts of tea polyphenols, 3 parts of apples
Tartaric acid, 1 part of vitamin C and 100 parts of water；
S4: the fritter after immersion is dried up using cold wind, and the temperature of cold wind is controlled at 4 DEG C, in the fritter first described
One layer of Yoghourt is coated on the surface of fritter, then coats one layer of tangerine peel powder toward Yoghourt surface；
S5: the freezing processing at -20 DEG C rapidly by fritter keeps 4h；
S6: the fritter taking-up after frost is vacuum-packed, packaging is completed to be placed in -20 DEG C of freezer to store.
Embodiment 5
S1: mature, south jiangxi navel orange of the surface without bad point is selected, the surface of south jiangxi navel orange is cleaned with clear water；
S2: the south jiangxi navel orange after cleaning is placed under 4 DEG C of clean environment and stands 6 hours, while being blown into south jiangxi navel orange
Cold wind is to south jiangxi navel orange dry tack free；
S3: S2 treated south jiangxi navel orange is removed the peel, and the pulp of south jiangxi navel orange is cut into 8cm2The fritter of size, and will
Fritter, which is put into treatment fluid, impregnates 40min, and soaking temperature is 4 DEG C；
The treatment fluid is made of the raw material of following parts by weight: 4 parts of citric acids, 1 part of sweet glycan, 3 parts of tea polyphenols, 3 parts of apples
Tartaric acid, 1 part of vitamin C and 100 parts of water；
S4: the fritter after immersion is dried up using cold wind, the temperature of cold wind is controlled at 4 DEG C, on the surface of the fritter
Coat one layer of Yoghourt；
S5: the freezing processing at -20 DEG C rapidly by fritter keeps 4h；
S6: the fritter taking-up after frost is vacuum-packed, packaging is completed to be placed in -20 DEG C of freezer to store.
Embodiment 6
S1: mature, south jiangxi navel orange of the surface without bad point is selected, the surface of south jiangxi navel orange is cleaned with clear water；
S2: the south jiangxi navel orange after cleaning is placed under 4 DEG C of clean environment and stands 6 hours, while being blown into south jiangxi navel orange
Cold wind is to south jiangxi navel orange dry tack free；
S3: S2 treated south jiangxi navel orange is removed the peel, and the pulp of south jiangxi navel orange is cut into 8cm2The fritter of size, and will
Fritter, which is put into treatment fluid, impregnates 40min, and soaking temperature is 4 DEG C；
The treatment fluid is made of the raw material of following parts by weight: 4 parts of citric acids, 1 part of sweet glycan, 3 parts of tea polyphenols, 3 parts of apples
Tartaric acid, 1 part of vitamin C and 100 parts of water；
S4: the fritter after immersion is dried up using cold wind, and the temperature of cold wind is controlled at 4 DEG C, is applied on the surface of the fritter
Upper one layer of tangerine peel powder；
S5: the freezing processing at -20 DEG C rapidly by fritter keeps 4h；
S6: the fritter taking-up after frost is vacuum-packed, packaging is completed to be placed in -20 DEG C of freezer to store.
Comparative example 1
Mature, south jiangxi navel orange of the surface without bad point is selected, the surface of south jiangxi navel orange is cleaned with clear water, is removed the peel, and
The pulp of south jiangxi navel orange is cut into 8cm2After the fritter of size at -20 DEG C freezing processing, keep 4h after be vacuum-packed, wrap
It installs into the freezer for be placed on -20 DEG C and stores.
Example 1-6 and comparative example 1 store south jiangxi navel orange fritter for 24 hours in -20 DEG C of freezer, respectively claim after defrosting
Take 1000g spare, according to the national food safety standard food vitamins of national standard GB5009.84-2016 B1Measurement in height
The vitamin B of effect liquid phase chromatogram method measurement south jiangxi navel orange fritter after quick-frozen1Content；Example 1-6 and comparison again
Example 1 stores the south jiangxi navel orange fritter of 72h in -20 DEG C of freezer, and it is spare respectively to weigh 1000g after defrosting, according to national standard
2016 national food safety standard food vitamins B of GB5009.84-1Measurement in high effective liquid chromatography for measuring pass through
The vitamin B of south jiangxi navel orange fritter after quick-frozen1Content, measure contained vitamin B1Content it is as shown in the table:
| 24h、B1Content (μ g/100g) | 72h、B1Content (μ g/100g) | |
| Embodiment 1 | 13.5 | 13.3 |
| Embodiment 2 | 11.9 | 11.8 |
| Embodiment 3 | 12.6 | 12.6 |
| Embodiment 4 | 13.3 | 13.2 |
| Embodiment 5 | 13.4 | 13.3 |
| Embodiment 6 | 13.3 | 13.2 |
| Comparative example 1 | 10.5 | 9.7 |
Example 1-6 and comparative example 1 store south jiangxi navel orange fritter for 24 hours in -20 DEG C of freezer, respectively claim after defrosting
Take 1000g spare, (2,6- dichloroindophenols titrate according to national standard GB/T 6195-1986 water fruits and vegetables Vitamin C content measuring method
Method) Vitamin C content in the south jiangxi navel orange fritter of embodiment and comparative example is measured, as a result as shown in the table:
| For 24 hours, Vitamin C content (mg/100g) | 72h, vitamin C (mg/100g) | |
| Embodiment 1 | 52.31 | 49.55 |
| Embodiment 2 | 50.24 | 47.26 |
| Embodiment 3 | 51.52 | 47.99 |
| Embodiment 4 | 50.99 | 48.09 |
| Embodiment 5 | 51.43 | 48.33 |
| Embodiment 6 | 51.32 | 48.25 |
| Comparative example 1 | 37.87 | 32.87 |
By testing the guarantor for measuring the vitamin B1 after quick-frozen and ascorbic content to judge nutritious quick-frozen substance
Show mercy condition, can be obtained by testing detection, by the nutrition for the south jiangxi navel orange fritter that the quick forzen processing technology of this south jiangxi navel orange is handled
Substance retains best, wherein it is best with the nutriment that embodiment 1 retains, it is general directly quick-frozen by chilling treatment for 24 hours
Processed south jiangxi navel orange can be lost one nutriment such as vitamin B1 and vitamin C etc., by 72h chilling treatment
Afterwards, the south jiangxi navel orange that general direct fast frozen is crossed lost more nutriment, and pass through this south jiangxi navel orange
The south jiangxi navel orange of quick forzen processing technology processing for 24 hours and after the chilling treatment of 72h, still is being able to nutrients quality guarantee well
It stays, therefore the south jiangxi navel orange after this process can be stored refrigerated in the quite a long time and can be well
Retain the nutriment of south jiangxi navel orange.
The present invention is described with reference to the preferred embodiments, and those skilled in the art know, of the invention not departing from
In the case where spirit and scope, various changes or equivalence replacement can be carried out to these features and embodiment.The present invention is not by this
The limitation of specific embodiment disclosed in place, other embodiments fallen into claims hereof belong to protection of the present invention
Range.
Claims (10)
1. a kind of quick forzen processing technology of south jiangxi navel orange, which is characterized in that process flow the following steps are included:
S1: mature, south jiangxi navel orange of the surface without bad point is selected, the surface of south jiangxi navel orange is cleaned with clear water；
S2: the south jiangxi navel orange after cleaning is placed under 2-6 DEG C of clean environment and stands 5-8 hours, while being blown into south jiangxi navel orange
Cold wind is to south jiangxi navel orange dry tack free；
S3: S2 treated south jiangxi navel orange is removed the peel, and the pulp of south jiangxi navel orange is cut into 2-9cm2The fritter of size, and will be small
Block, which is put into treatment fluid, impregnates 20-60min, and soaking temperature is 4-6 DEG C；
The treatment fluid is made of the raw material of following parts by weight: 2-6 parts of citric acids, 1-2 parts of sweet glycan, 1-3 parts of tea polyphenols, 2-4
Part malic acid, 1-2 parts of vitamin Cs and 90-110 parts of water；
S4: the fritter after immersion is dried up using cold wind, and the temperature of cold wind is controlled at 2-8 DEG C,
S5: the freezing processing at -10 to -20 DEG C rapidly by fritter keeps 2-5h；
S6: the fritter taking-up after frost is vacuum-packed, packaging is completed to be placed in -20 DEG C of freezer to store.
2. the quick forzen processing technology of south jiangxi navel orange according to claim 1, it is characterised in that:
The treatment fluid is made of the raw material of following parts by weight: 3-5 parts of citric acids, 1-2 parts of sweet glycan, 2-3 parts of tea polyphenols, 3-4
Part malic acid, 1-2 parts of vitamin Cs and 95-105 parts of water.
3. the quick forzen processing technology of south jiangxi navel orange according to claim 1, it is characterised in that:
The treatment fluid is made of the raw material of following parts by weight: 4 parts of citric acids, 1 part of sweet glycan, 3 parts of tea polyphenols, 3 parts of malic acid,
1 part of vitamin C and 100 parts of water.
4. the quick forzen processing technology of south jiangxi navel orange according to claim 1, it is characterised in that:
In the S2 step, the south jiangxi navel orange after cleaning is placed under 4 DEG C of clean environment and stands 6 hours, while to south jiangxi navel
Orange is blown into cold wind to south jiangxi navel orange dry tack free.
5. the quick forzen processing technology of south jiangxi navel orange according to claim 1, it is characterised in that:
In the S3 step, S2 treated south jiangxi navel orange is removed the peel, and the pulp of south jiangxi navel orange is cut into 8cm2Size it is small
Block, and fritter is put into treatment fluid and impregnates 40min, soaking temperature is 4 DEG C.
6. the quick forzen processing technology of south jiangxi navel orange according to claim 1, it is characterised in that:
In the S4 step, the fritter after immersion is dried up using cold wind, the temperature of cold wind is controlled at 4 DEG C.
7. the quick forzen processing technology of south jiangxi navel orange according to claim 1, it is characterised in that:
In the S5 step, the freezing processing at -20 DEG C rapidly by fritter keeps 4h.
8. the quick forzen processing technology of south jiangxi navel orange according to claim 1, it is characterised in that:
Fritter after S4 step process is first coated into one layer of Yoghourt on the surface of the fritter, then coats one layer toward Yoghourt surface
Tangerine peel powder, the step of then carrying out S5 and back again.
9. the quick forzen processing technology of south jiangxi navel orange according to claim 1, it is characterised in that:
By the fritter after S4 step process, one layer of Yoghourt is coated on the surface of the fritter, then carries out S5 and subsequent step
Suddenly.
10. the quick forzen processing technology of south jiangxi navel orange according to claim 1, it is characterised in that:
By the fritter after S4 step process, one layer of tangerine peel powder is coated on the surface of the fritter, then carries out S5 and back
The step of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811009188.0A CN109221377A (en) | 2018-08-31 | 2018-08-31 | The quick forzen processing technology of south jiangxi navel orange |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811009188.0A CN109221377A (en) | 2018-08-31 | 2018-08-31 | The quick forzen processing technology of south jiangxi navel orange |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109221377A true CN109221377A (en) | 2019-01-18 |
Family
ID=65068171
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811009188.0A Pending CN109221377A (en) | 2018-08-31 | 2018-08-31 | The quick forzen processing technology of south jiangxi navel orange |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109221377A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042853A (en) * | 2020-08-28 | 2020-12-08 | 华中农业大学 | Treatment method for inhibiting brown stain of orange peels |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS596834A (en) * | 1982-06-30 | 1984-01-13 | Tatsuro Suzuki | Storage of fruit flesh |
| CN102613282A (en) * | 2012-04-16 | 2012-08-01 | 杨公明 | Method for preparing natural crystal bananas with liquid soaking type overspeed refrigeration |
| CN105028614A (en) * | 2015-08-26 | 2015-11-11 | 金蓉 | Preparation process of quick-freezing lotus root slices |
-
2018
- 2018-08-31 CN CN201811009188.0A patent/CN109221377A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS596834A (en) * | 1982-06-30 | 1984-01-13 | Tatsuro Suzuki | Storage of fruit flesh |
| CN102613282A (en) * | 2012-04-16 | 2012-08-01 | 杨公明 | Method for preparing natural crystal bananas with liquid soaking type overspeed refrigeration |
| CN105028614A (en) * | 2015-08-26 | 2015-11-11 | 金蓉 | Preparation process of quick-freezing lotus root slices |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042853A (en) * | 2020-08-28 | 2020-12-08 | 华中农业大学 | Treatment method for inhibiting brown stain of orange peels |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Guerreiro et al. | Raspberry fresh fruit quality as affected by pectin-and alginate-based edible coatings enriched with essential oils | |
| CN101797032A (en) | Method for frying purple yam under vacuum condition | |
| Chung et al. | Effect of freezing pretreatment on the quality of juice extracted from Prunus mume fruit by osmosis with sucrose | |
| Sanchís et al. | Effect of maturity stage at processing and antioxidant treatments on the physico-chemical, sensory and nutritional quality of fresh-cut ‘Rojo Brillante’persimmon | |
| CN105661404A (en) | Dried astringent persimmon processing method | |
| CN105520087A (en) | Preparation method of quick-frozen squid strips | |
| Stevanović et al. | Changes of quality and free radical scavenging activity of strawberry and raspberry frozen under different conditions | |
| Siddiq et al. | Mango processing, products and nutrition | |
| CN109221377A (en) | The quick forzen processing technology of south jiangxi navel orange | |
| Minh et al. | Quality and shelf life of processed pineapple by different edible coatings | |
| Siddiq | Plums and prunes | |
| Jolayemi et al. | Monitoring the changes in chemical properties of red and white onions (Allium cepa) during storage | |
| Sinha | Apples and pears: Production, physicochemical and nutritional quality, and major products | |
| CN113925136B (en) | Making method of quick-frozen flavored beef | |
| Benkeblia | Respiration rate, ethylene production and biochemical variations of ackee fruit arils (Blighia sapida Köenig) stored under three temperature regimes | |
| Sabir et al. | Maintenance of postharvest quality of blackberry (Rubus fructicosus L.) fruits through salicylic acid and CaCl2 immersions | |
| Göksel et al. | Kiwifruit processing studies | |
| CN112841299A (en) | Spontaneous gas dormancy preservation method for instant sweet corn | |
| US20210368833A1 (en) | Stabilized frozen produce | |
| CN109832574A (en) | A kind of preparation and fresh-keeping and cold storage method of peeled shrimp three delicacies fillings | |
| Minh | Parameters affecting the osmotic dehydration of gooseberry (Phyllanthus acidus) fruit | |
| Maketup et al. | Effect of citric acid on storage quality of fresh-cut Huaimun pineapple | |
| CN109497510A (en) | A kind of preparation method of lower temperature vacuum frying Pleurotus eryngii crisp chip | |
| de Arriola et al. | The avocado | |
| CN105831382A (en) | Deep-frozen dried strawberry and production process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190118 |