CN110100880A - A kind of quick-frozen technique of red bayberry - Google Patents
A kind of quick-frozen technique of red bayberry Download PDFInfo
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- CN110100880A CN110100880A CN201910372447.4A CN201910372447A CN110100880A CN 110100880 A CN110100880 A CN 110100880A CN 201910372447 A CN201910372447 A CN 201910372447A CN 110100880 A CN110100880 A CN 110100880A
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- red bayberry
- quick
- frozen
- technique
- temperature
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- 244000132436 Myrica rubra Species 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 39
- 238000007710 freezing Methods 0.000 claims abstract description 27
- 230000008014 freezing Effects 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims description 31
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 23
- 229940126670 AB-836 Drugs 0.000 claims description 16
- 241000722814 Arbutus Species 0.000 claims description 16
- 235000007652 Arbutus Nutrition 0.000 claims description 16
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims description 9
- 238000004321 preservation Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 5
- 239000002356 single layer Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 230000006641 stabilisation Effects 0.000 claims description 2
- 238000011105 stabilization Methods 0.000 claims description 2
- 235000007270 Gaultheria hispida Nutrition 0.000 abstract description 6
- 235000009134 Myrica cerifera Nutrition 0.000 abstract description 6
- 244000269152 Myrica pensylvanica Species 0.000 abstract description 6
- 235000012851 Myrica pensylvanica Nutrition 0.000 abstract description 6
- 230000001681 protective effect Effects 0.000 abstract description 5
- 230000006378 damage Effects 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 238000005057 refrigeration Methods 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000219000 Populus Species 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- FNMKZDDKPDBYJM-UHFFFAOYSA-N 3-(1,3-benzodioxol-5-yl)-7-(3-methylbut-2-enoxy)chromen-4-one Chemical compound C1=C2OCOC2=CC(C2=COC=3C(C2=O)=CC=C(C=3)OCC=C(C)C)=C1 FNMKZDDKPDBYJM-UHFFFAOYSA-N 0.000 description 1
- 241000114727 Acetes chinensis Species 0.000 description 1
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000000451 tissue damage Effects 0.000 description 1
- 231100000827 tissue damage Toxicity 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 208000016261 weight loss Diseases 0.000 description 1
- 230000004580 weight loss 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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)
- Storage Of Fruits Or Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The present invention provides a kind of quick-frozen technique of red bayberry, include the following steps: for red bayberry to be put into temperature be -115 DEG C~-125 DEG C, wind speed quick-frozen 20-30min under conditions of being 1.5~2.5m/s.It is a discovery of the invention that the technique can be applied to the freezen protective of red bayberry, Technique of Speed Freezing is small to Waxberry fruit damage, and the flavor components and nutritive peculiarity of red bayberry can be saved with high degree, have actual application prospect for the freezen protective of red bayberry.
Description
Technical field
The present invention relates to storage field of agricultural products more particularly to a kind of quick-frozen techniques of red bayberry.
Background technique
Red bayberry is a kind of berry of Eastern China and south plantation.Only under rainy summer and special megathermal climate
It can just bear fruit and mature.In order to obtain best taste, red bayberry is usually picked when almost mature.In this section
Time easily rots since red bayberry does not have pericarp and soft, is easy mechanically damaged, eventually leads to physiology evil
Change, water loss and microorganism are rotted.General red bayberry adopts the rear service life and is limited in 1~2 day in high temperature rainy season, and storage and transport are tired
It is difficult.Waxberry preservation is one of the maximum bottleneck problem that China's red bayberry industry faces, and seriously restricts the industry development of red bayberry.Often at present
Waxberry preservation methods have refrigeration (0~4 DEG C), coating, chemicals treatment, controlled atmospheric packing etc..Most of preservation technologies can only make
The Waxberry preservation phase extends several days.There has been no the reports being up to as long as some months about Waxberry preservation at present.
Freezing is one of the food preservation technology generallyd use.It is theoretical according to food polymer science, water in food and
Aqueous solution forms glassy state under high freezing rate, to save food quality.Quick freezing technology can provide one compared with
High freezing rate reduces the damage of cell to reduce the size of ice crystal.Cui Jing (Agricultural University Of South China) etc. is thought by research
Red bayberry lower freezing in -45 DEG C of environment, then saves at -18 DEG C；But there is no when the significant storage for extending red bayberry for this method
Between.
Liquid nitrogen flash freezer technology can make full use of latent heat and the sensible heat of liquid nitrogen for food product refrigeration provide it is higher cooling freeze
Rate, the core of the technology are the determinations of cold-gas temperature and wind speed.Temperature is too high or wind speed is too down to less than higher jelly
Tie rate；Temperature is too low to cause freezing crack；Wind speed is too high to cause food product refrigeration water loss big.Therefore, efficiently into
Row red bayberry freezen protective needs to improve existing quick-frozen technique.
Summary of the invention
In order to solve the problems in the existing technology, the object of the present invention is to provide a kind of quick-frozen techniques of red bayberry.
In order to achieve the object of the present invention, technical scheme is as follows: one aspect of the present invention provides a kind of speed of red bayberry
Freeze technique, include the following steps: a kind of quick-frozen technique of red bayberry, include the following steps: for red bayberry to be put into temperature be -115 DEG C~-
125 DEG C, wind speed be 1.5~2.5m/s under conditions of quick-frozen 20-30min.The present invention goes bad for red bayberry is perishable, is difficult to save
Feature, proposes a kind of fast freezing process flow, and the red bayberry that this method can be actually 6 months to refrigeration time is still able to maintain food
Product quality.Present invention process can be applied to the freezen protective of red bayberry, and Technique of Speed Freezing is small to Waxberry fruit damage, can be very big
The flavor components and nutritive peculiarity of degree preservation red bayberry.This technique has actual application prospect for the freezen protective of red bayberry.
Some preferred embodiments according to the present invention, the temperature are -120 DEG C, and temperature-controlled precision is ± 1 DEG C.
Some preferred embodiments according to the present invention freeze red bayberry after taking-up is quick-frozen, protect in -18 DEG C of following temperature
It deposits.
Some preferred embodiments according to the present invention, by the new arbutus of picking, single layer is laid in the material in 2h
It is carried out on disk described quick-frozen.
Some preferred embodiments according to the present invention, the material disc are equipped with the hole that diameter is 5~10mm, the poplar
Plum is fixedly placed on the hole, and/or, the thickness of the material disc is less than 1mm, and/or, the material disc material is stainless
Steel.There is the aperture of 5~10mm diameter on the material disc, red bayberry is placed on aperture and fixes, and on the one hand prevents red bayberry from rolling, separately
On the one hand it is quick-frozen to be conducive to red bayberry.Further, heretofore described material disc material is stainless steel, and thickness is advisable less than 1mm,
It is sufficiently exchanged heat with guaranteeing in freezing room cold nitrogen with red bayberry.
Some preferred embodiments according to the present invention, it is described quick-frozen in freezing room progress；It is placed in the freezing room
Material frame, is disposed vertically multiple material discs on the material frame, between the two neighboring material disc in vertical direction away from
From at least 50mm.It should ensure that the spacing on material frame between multiple material discs cannot be less than 50mm in the present invention, it is cold to guarantee
Nitrogen sufficiently exchanges heat with red bayberry.While space can be made full use of, be conducive to red bayberry and freeze, and is conducive to subsequent operation.
Some preferred embodiments according to the present invention, by it is described freeze red bayberry take out before, first in pure nitrogen gas environment -120
It is packed at DEG C.
Packaging bag or packing box before the packaging, are first cooled to -18 DEG C by some preferred embodiments according to the present invention
Hereinafter, and/or, after the completion of the packaging, the packaging bag that red bayberry is housed or packing box are put into -18 DEG C of preservations rapidly.
Some preferred embodiments according to the present invention, the new arbutus are picked in 2h before sunrise；And/or
At least sixty percent ripe new arbutus picking is selected, the pure picked by hand of new arbutus of medium well is preferably selected.It is picked in the present invention
Time is in 2h before sunrise, different according to the difference of practical sunrise time, plucking time is usually morning 3:00 to 5:00；Institute
The red bayberry of medium well is stated, diameter is 15~40mm.Picking method of the present invention must be pure craft, and red bayberry is handled with care, red bayberry
Fruit must not have any mechanical damage.
Some preferred embodiments according to the present invention, comprising the following steps:
1) it picks: before sunrise in 2h, selecting medium well, the new arbutus of 15~40mm of diameter carries out picked by hand；
2) sabot: after picking in 2h, the red bayberry is laid on material disc in single layer；
3) quick-frozen: the temperature of liquid nitrogen cryogenics instant freezer to be transferred to -120 DEG C, wind speed is transferred between 1.5~2.5m/s；To speed
After jelly room temperature drops to -120 DEG C of stabilization at least 5min, freezing room door is opened, is put into material disc rapidly, and closed freeze immediately
Room door, quick-frozen time are 20-30min.
4) it packs: packaging bag is cooled to -18 DEG C hereinafter, carrying out freezing poplar rapidly at -120 DEG C of environment of low temperature pure nitrogen gas
The sealed package of plum makes time of the red bayberry under -120 DEG C of cryogenic conditions be no more than 30min；
5) it refrigerates: freezing red bayberry described in will be sealed and packed and saved in -18 DEG C or less refrigerators.
Freeze red bayberry prepared by quick-frozen technique provided by the invention, various aspects quality is significantly better than that -18 after defrosting
DEG C, the red bayberry that -60 DEG C, -90 DEG C and lower temperature are freezed under (being lower than 120 DEG C).
Beneficial effects of the present invention at least that: red bayberry refrigerating process is cryogenic quick freezing, and red bayberry formed carefully into the cell
Small ice crystal is small to red bayberry tissue damage, greatly maintains the institutional framework of red bayberry.Quick-frozen, packaging process is in low temperature nitrogen (anaerobic)
It is carried out in environment, reduces the breathing and oxidation in red bayberry treatment process, further maintain flavor components and nutritional ingredient.It should
The red bayberry that method can be actually 6 months to refrigeration time is still able to maintain food quality.
Specific embodiment
The preferred embodiment of the present invention is described in detail below in conjunction with embodiment.It will be appreciated that following real
Providing merely to play the purpose of explanation for example is applied, is not used to limit the scope of the present invention.The skill of this field
Art personnel without departing from the spirit and purpose of the present invention, can carry out various modifications and replace to the present invention.
Unless otherwise specified, the conventional means that technological means used in embodiment is well known to those skilled in the art,
In embodiment, material used etc. is commercially available conventional raw material unless otherwise indicated.
Embodiment 1
The quick-frozen technique of red bayberry uses following steps in the present embodiment:
1) pick: before sunrise in 2h (morning 3:00~5:00), select the fresh, fine and tender taste of selection, it is not damaged it is rotten,
Medium well, the new arbutus that diameter is 15~40mm carry out picked by hand；
2) sabot: by the red bayberry of picking, (sabot in picking 2h) single layer is laid on material disc before 7:00；
3) quick-frozen: the temperature of liquid nitrogen cryogenics instant freezer to be transferred to -120 DEG C, wind speed is transferred between 1.5~2.5m/s；To speed
Freeze room and material frame temperature drop to -120 DEG C stablize minimum 5min after, open freezing room door, be put into material disc rapidly, and rapidly
Freezing room door is closed, temperature fluctuation, quick-frozen time 20min-30min are reduced.
4) pack: packaging bag is cooled to -18 DEG C hereinafter, freezing under indoor low temperature pure nitrogen gas environment (- 120 DEG C) in instant freezer
Rapidly freeze the sealed package of red bayberry, time of the packet card red bayberry under -120 DEG C of cryogenic conditions is no more than 30min；
5) it refrigerates: sealed and packed to freeze red bayberry and be placed in rapidly in -18 DEG C of refrigerators to refrigerate 6 months.
Comparative example 1
It is freezed using -18 DEG C of general refrigerators, using following steps:
1) pick: before sunrise in 2h (morning 3:00~5:00), select the fresh, fine and tender taste of selection, it is not damaged it is rotten,
Medium well, the new arbutus that diameter is 15~40mm carry out picked by hand；
2) it packs: by the sealed package of the new arbutus of picking；
3) freezing and refrigeration: sealed and packed new arbutus, which is placed in -18 DEG C of refrigerators, to be freezed, and in -18 DEG C of ice
It is refrigerated 6 months in case.
Comparative example 2
Technique is with embodiment 1, the difference is that 3) quick-frozen and 4) in packaging step, instant freezer freeze room temperature be adjusted to-
60℃。
Comparative example 3
Technique is with embodiment 1, the difference is that 3) quick-frozen and 4) in packaging step, instant freezer freeze room temperature be adjusted to-
90℃。
Comparative example 4
Technique is with embodiment 1, the difference is that 3) quick-frozen and 4) in packaging step, red bayberry is directly placed into instant freezer
Immersing in liquid nitrogen, freezing room temperature is -196 DEG C.
Experimental example
The face crack of red bayberry, weightlessness are handled to new arbutus and through above-described embodiment and the different refrigerating process of comparative example
Rate, pH, elasticity, chewiness, glue elasticity and acetes chinensis.Weight-loss ratio is measured by weighing the weight for front and back red bayberry of thawing.PH is logical
PH meter is crossed to measure.Elasticity, hardness and glue elasticity are measured by Texture instrument.Color difference is measured by color difference meter.Each index of quality inspection
8 red bayberries are surveyed, gained experiment value is averaged after removing maximin.
Table 1
Since comparative example 4 is freezed to complete the obvious crackle of red bayberry surface appearance, which directly excludes, no longer needs to measure other
The index of quality.Quality measurements show: using the red bayberry of quick-frozen process of the invention, after refrigeration time 6 months, still
Energy high degree keeps the quality of new arbutus, is significantly better than the product quality of comparative experiments.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a kind of quick-frozen technique of red bayberry, which comprises the steps of: it is -115 DEG C~-125 that red bayberry, which is put into temperature,
DEG C, wind speed be 1.5~2.5m/s under conditions of quick-frozen 20-30min.
2. the quick-frozen technique of red bayberry according to claim 1, which is characterized in that the temperature is -120 DEG C, temperature-controlled precision
It is ± 1 DEG C.
3. the quick-frozen technique of red bayberry according to claim 2, which is characterized in that freeze red bayberry after taking-up is quick-frozen, -18
DEG C following temperature saves.
4. the quick-frozen technique of red bayberry according to any one of claim 1-3, which is characterized in that by the new arbutus of picking
In 2h single layer be laid on the material disc carry out it is described quick-frozen.
5. the quick-frozen technique of red bayberry according to claim 4, which is characterized in that the material disc be equipped with diameter be 5~
The hole of 10mm, the red bayberry are fixedly placed on the hole, and/or, the thickness of the material disc is less than 1mm, and/or, it is described
Material disc material is stainless steel.
6. the quick-frozen technique of red bayberry according to any one of claim 1-3, which is characterized in that described quick-frozen in freezing room
It carries out；It is placed with material frame in the freezing room, multiple material discs, the two neighboring material are disposed vertically on the material frame
Distance between disk in vertical direction is at least 50mm.
7. the quick-frozen technique of red bayberry according to claim 6, which is characterized in that by it is described freeze red bayberry take out before, first exist
It is packed at -120 DEG C of pure nitrogen gas environment.
8. the quick-frozen technique of red bayberry according to claim 7, which is characterized in that before the packaging, first by packaging bag or packet
Mounted box be cooled to -18 DEG C hereinafter, and/or, after the completion of the packaging, rapidly by equipped with red bayberry packaging bag or packing box be put into -
18 DEG C of preservations.
9. the quick-frozen technique of red bayberry according to claim 1 to 8, which is characterized in that the new arbutus is in day
It is picked in preceding 2h out；And/or at least sixty percent ripe new arbutus picking is selected, preferably select the new arbutus of medium well
Pure picked by hand.
10. the quick-frozen technique of red bayberry according to claim 1 to 9, which comprises the following steps:
1) it picks: before sunrise in 2h, selecting medium well, the new arbutus of 15~40mm of diameter carries out picked by hand；
2) sabot: after picking in 2h, the red bayberry is laid on material disc in single layer；
3) quick-frozen: the temperature of liquid nitrogen cryogenics instant freezer to be transferred to -120 DEG C, wind speed is transferred between 1.5~2.5m/s；To quick-frozen room
After interior temperature drops to -120 DEG C of stabilization at least 5min, freezing room door is opened, is put into material disc rapidly, and close freezing room immediately
Door, quick-frozen time are 20-30min；
4) it packs: packaging bag is cooled to -18 DEG C hereinafter, carrying out freezing red bayberry rapidly at -120 DEG C of environment of low temperature pure nitrogen gas
Sealed package makes time of the red bayberry under -120 DEG C of cryogenic conditions be no more than 30min；
5) it refrigerates: freezing red bayberry described in will be sealed and packed and saved in -18 DEG C or less refrigerators.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910372447.4A CN110100880A (en) | 2019-05-06 | 2019-05-06 | A kind of quick-frozen technique of red bayberry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201910372447.4A CN110100880A (en) | 2019-05-06 | 2019-05-06 | A kind of quick-frozen technique of red bayberry |
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| Publication Number | Publication Date |
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| CN110100880A true CN110100880A (en) | 2019-08-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910372447.4A Pending CN110100880A (en) | 2019-05-06 | 2019-05-06 | A kind of quick-frozen technique of red bayberry |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696749A (en) * | 2011-10-20 | 2012-10-03 | 杨公明 | Method for red bayberry fresh keeping by liquid immersion ultrarapid freezing |
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2019
- 2019-05-06 CN CN201910372447.4A patent/CN110100880A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696749A (en) * | 2011-10-20 | 2012-10-03 | 杨公明 | Method for red bayberry fresh keeping by liquid immersion ultrarapid freezing |
Non-Patent Citations (2)
| Title |
|---|
| 张懋平: "液氮超速冻技术", 《制冷》 * |
| 王新龙等: "杨梅的速冻工艺和质量要素", 《冷藏技术》 * |
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Application publication date: 20190809 |