CN110012935A - 一种便于储存的食品包装方法 - Google Patents
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- 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
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Abstract
本发明公开了一种便于储存的食品包装方法,包括S1:将新采摘的荔枝用流动水清洗,然后放入过氧酸溶液中浸泡,再用清水冲洗干净;S2:将处理后的荔枝在γ射线照射下处理;S3:将处理后的荔枝放入保鲜剂中浸泡,晾干;S4:将包装袋放入温度为35‑40℃的水中浸泡,然后喷涂75%的酒精,最后在紫外灯光下照射;S5:取处理好的荔枝以矩阵的形式间隔平铺在包装袋内,然后抽真空,对包装袋进行封口,此时抽真空后的包装袋形成以单个荔枝为独立个体的多个凸点,各凸点以矩阵的形式纵横排列,用热塑封装机的封装头在两两荔枝之间形成的间隔内进行横向、纵向的封装,将荔枝分割成独立的真空区;S6:将包装袋依次堆叠,放入泡沫箱中,并在泡沫箱中注入冰水。
Description
技术领域
本发明涉及农副产品包装相关领域,具体为一种便于储存的食品包装方法。
背景技术
所谓的农副产品是由农业生产所带来的副产品,包括农、林、牧、副、渔五业产品,分为粮食、经济作物、竹木材、工业用油及漆胶、禽畜产品、蚕茧蚕丝、干鲜果、干鲜菜及调味品、药材、土副产品、水产品等若干大类,每个大类又分若干小类。传统的农副产品一般是自产自销,没有品牌。但是近年来,一些农副产品生产者已经意识到品牌对产品的重要性,因此,这些生产者开始致力于为自己的农副产品树立品牌,务求以优良的品质和实惠的价格打入市场,使得自己在愈演愈烈的市场竞争中可以激流勇进。
荔枝(学名:Litchi chinensis Sonn.)无患子科,荔枝属常绿乔木,高约10米。果皮有鳞斑状突起,鲜红,紫红。成熟时至鲜红色;种子全部被肉质假种皮包裹。花期春季,果期夏季。果肉产鲜时半透明凝脂状,味香美,分布于中国的西南部、南部和东南部,广东和福建南部栽培最盛。亚洲东南部也有栽培,非洲、美洲和大洋洲有引种的记录。荔枝与香蕉、菠萝、龙眼一同号称“南国四大果品”。荔枝味甘、酸、性温,入心、脾、肝经;可止呃逆,止腹泻,是顽固性呃逆及五更泻者的食疗佳品,同时有补脑健身,开胃益脾,有促进食欲之功效。
于荔枝属呼吸突变型水果,非常不耐储藏,鲜果极易腐烂,导致其难以储运,无法长距离远销,而顾客买回去的荔枝也要及时吃掉,否则很快腐烂变质,大大影响其销量,制约其产业化发展。
发明内容
本发明的目的在于提供一种便于储存的食品包装方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:一种便于储存的食品包装方法,包括如下具体步骤:
S1:将新采摘的荔枝用流动水清洗2-3遍,然后放入过氧酸溶液中浸泡60-80s,再用清水冲洗干净,冷风吹去表面水分;
S2:将步骤S1处理后的荔枝在γ射线照射下处理5-10s;
S3:将步骤S2处理后的荔枝放入保鲜剂中浸泡2-3min,取出,晾干;
S4:将包装袋放入温度为35-40℃的水中浸泡60-80s,然后喷涂75%的酒精,最后在紫外灯光下照射1-2min;
S5:取将步骤S3中处理好的荔枝以矩阵的形式间隔平铺在包装袋内,然后抽真空,对包装袋进行封口,此时抽真空后的包装袋形成以单个荔枝为独立个体的多个凸点,各凸点以矩阵的形式纵横排列,用热塑封装机的封装头在两两荔枝之间形成的间隔内进行横向、纵向的封装,将荔枝分割成独立的真空区;
S6:根据步骤S5将荔枝封装完成,形成多个包装袋,再将包装袋依次堆叠,放入泡沫箱中,并在泡沫箱中注入冰水,封箱即可。
作为本发明一种优选的技术方案,步骤S1中荔枝采用剪枝的形式剪成独立的颗状。
作为本发明一种优选的技术方案,步骤S2中所述γ射线的照射剂量为100-1000krad。
作为本发明一种优选的技术方案,所述保鲜剂的组分配比为:枸橼酸0.5-1.5%、生姜提取液4-8%、艾叶提取液5-12%、大蒜粉0.2-0.8%、羧化壳聚糖1-2%,其余为蒸馏水。
作为本发明一种优选的技术方案,步骤S4中的紫外灯光的波长为250-275nm。
作为本发明一种优选的技术方案,所述包装袋为聚乙烯材质的保鲜袋。
作为本发明一种优选的技术方案,步骤S6中冰水的液面高度为泡沫箱高度的五分之三。
作为本发明一种优选的技术方案,步骤S5中,事先取适量艾叶,每片艾叶剪切称2-3份,装袋时,每颗荔枝下铺一小份艾叶,再进行抽真空。
与现有技术相比,本发明的有益效果是:
1.本发明对新鲜采摘的荔枝进行及时处理,通过在无毒、安全、高效的过氧酸中浸泡,杀菌效果好,无残留,安全性高;利用γ射线照射,阻止真菌活动,杀死沙门氏菌,对荔枝进行有效地杀菌消毒;通过在植物型保鲜剂中浸泡,不仅安全环保无残留,而且保鲜效果好,大大延长了荔枝的储存时间。
2.本发明通过对荔枝包装袋进行消毒处理,保证荔枝接触物的安全健康,通过真空封装,抑制荔枝的呼吸作用,并将荔枝隔离成独立的个体,不仅便于运输存放,而且便于顾客食用后对剩余荔枝的自行存放,存储方便;通过将艾叶与荔枝一起封存,有效减缓荔枝的腐烂时间,保鲜效果好。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1:本发明提供一种技术方案:一种便于储存的食品包装方法,包括如下具体步骤:
S1:将新采摘的荔枝用流动水清洗2-3遍,然后放入过氧酸溶液中浸泡60-80s,再用清水冲洗干净,冷风吹去表面水分;
S2:将步骤S1处理后的荔枝在γ射线照射下处理5-10s;
S3:将步骤S2处理后的荔枝放入保鲜剂中浸泡2-3min,取出,晾干;
S4:将包装袋放入温度为35-40℃的水中浸泡60-80s,然后喷涂75%的酒精,最后在紫外灯光下照射1-2min;
S5:取将步骤S3中处理好的荔枝以矩阵的形式间隔平铺在包装袋内,然后抽真空,对包装袋进行封口,此时抽真空后的包装袋形成以单个荔枝为独立个体的多个凸点,各凸点以矩阵的形式纵横排列,用热塑封装机的封装头在两两荔枝之间形成的间隔内进行横向、纵向的封装,将荔枝分割成独立的真空区;
S6:根据步骤S5将荔枝封装完成,形成多个包装袋,再将包装袋依次堆叠,放入泡沫箱中,并在泡沫箱中注入冰水,封箱即可。
进一步的,步骤S1中荔枝采用剪枝的形式剪成独立的颗状。
进一步的,步骤S2中所述γ射线的照射剂量为100-1000krad。
进一步的,所述保鲜剂的组分配比为:枸橼酸0.5-1.5%、生姜提取液4-8%、艾叶提取液5-12%、大蒜粉0.2-0.8%、羧化壳聚糖1-2%,其余为蒸馏水。
进一步的,步骤S4中的紫外灯光的波长为250-275nm。
进一步的,所述包装袋为聚乙烯材质的保鲜袋。
进一步的,步骤S6中冰水的液面高度为泡沫箱高度的五分之三。
进一步的,步骤S5中,事先取适量艾叶,每片艾叶剪切称2-3份,装袋时,每颗荔枝下铺一小份艾叶,再进行抽真空。
本发明对新鲜采摘的荔枝进行及时处理,通过在无毒、安全、高效的过氧酸中浸泡,杀菌效果好,无残留,安全性高;利用γ射线照射,阻止真菌活动,杀死沙门氏菌,对荔枝进行有效地杀菌消毒;通过在植物型保鲜剂中浸泡,不仅安全环保无残留,而且保鲜效果好,大大延长了荔枝的储存时间。本发明通过对荔枝包装袋进行消毒处理,保证荔枝接触物的安全健康,通过真空封装,抑制荔枝的呼吸作用,并将荔枝隔离成独立的个体,不仅便于运输存放,而且便于顾客食用后对剩余荔枝的自行存放,存储方便;通过将艾叶与荔枝一起封存,艾叶本身所含有的物质可以起到杀菌消毒的作用,有效减缓荔枝的腐烂时间,保鲜效果好。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (8)
1.一种便于储存的食品包装方法,其特征在于,包括如下具体步骤:
S1:将新采摘的荔枝用流动水清洗2-3遍,然后放入过氧酸溶液中浸泡60-80s,再用清水冲洗干净,冷风吹去表面水分;
S2:将步骤S1处理后的荔枝在γ射线照射下处理5-10s;
S3:将步骤S2处理后的荔枝放入保鲜剂中浸泡2-3min,取出,晾干;
S4:将包装袋放入温度为35-40℃的水中浸泡60-80s,然后喷涂75%的酒精,最后在紫外灯光下照射1-2min;
S5:取将步骤S3中处理好的荔枝以矩阵的形式间隔平铺在包装袋内,然后抽真空,对包装袋进行封口,此时抽真空后的包装袋形成以单个荔枝为独立个体的多个凸点,各凸点以矩阵的形式纵横排列,用热塑封装机的封装头在两两荔枝之间形成的间隔内进行横向、纵向的封装,将荔枝分割成独立的真空区;
S6:根据步骤S5将荔枝封装完成,形成多个包装袋,再将包装袋依次堆叠,放入泡沫箱中,并在泡沫箱中注入冰水,封箱即可。
2.根据权利要求1所述的一种便于储存的食品包装方法,其特征在于,步骤S1中荔枝采用剪枝的形式剪成独立的颗状。
3.根据权利要求1所述的一种便于储存的食品包装方法,其特征在于,步骤S2中所述γ射线的照射剂量为100-1000krad。
4.根据权利要求1所述的一种便于储存的食品包装方法,其特征在于,所述保鲜剂的组分配比为:枸橼酸0.5-1.5%、生姜提取液4-8%、艾叶提取液5-12%、大蒜粉0.2-0.8%、羧化壳聚糖1-2%,其余为蒸馏水。
5.根据权利要求1所述的一种便于储存的食品包装方法,其特征在于,步骤S4中的紫外灯光的波长为250-275nm。
6.根据权利要求1所述的一种便于储存的食品包装方法,其特征在于,所述包装袋为聚乙烯材质的保鲜袋。
7.根据权利要求1所述的一种便于储存的食品包装方法,其特征在于,步骤S6中冰水的液面高度为泡沫箱高度的五分之三。
8.根据权利要求1所述的一种便于储存的食品包装方法,其特征在于,步骤S5中,事先取适量艾叶,每片艾叶剪切称2-3份,装袋时,每颗荔枝下铺一小份艾叶,再进行抽真空。
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