CN110915902A - Method for preserving fresh Chinese dates and fresh Chinese wolfberries by combining acidic oxidation potential water sterilization and vacuum precooling - Google Patents
Method for preserving fresh Chinese dates and fresh Chinese wolfberries by combining acidic oxidation potential water sterilization and vacuum precooling Download PDFInfo
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- CN110915902A CN110915902A CN201911406061.7A CN201911406061A CN110915902A CN 110915902 A CN110915902 A CN 110915902A CN 201911406061 A CN201911406061 A CN 201911406061A CN 110915902 A CN110915902 A CN 110915902A
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- jujubes
- medlar
- soaking
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 50
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 36
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 29
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 23
- 230000003647 oxidation Effects 0.000 title claims abstract description 21
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 21
- 244000241872 Lycium chinense Species 0.000 title claims abstract description 20
- 235000006545 Ziziphus mauritiana Nutrition 0.000 title claims abstract description 11
- 235000008529 Ziziphus vulgaris Nutrition 0.000 title claims abstract description 11
- 240000000038 Ziziphus mauritiana Species 0.000 title abstract 4
- 239000003513 alkali Substances 0.000 claims abstract description 16
- 241001247821 Ziziphus Species 0.000 claims description 78
- 238000002791 soaking Methods 0.000 claims description 65
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 48
- 244000182216 Mimusops elengi Species 0.000 claims description 48
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 48
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 48
- 230000001590 oxidative effect Effects 0.000 claims description 18
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000005484 gravity Effects 0.000 claims description 6
- 238000009448 modified atmosphere packaging Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 3
- 239000011344 liquid material Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 abstract description 7
- 241000588724 Escherichia coli Species 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 4
- 230000005764 inhibitory process Effects 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 1
- 244000241838 Lycium barbarum Species 0.000 description 26
- 235000015459 Lycium barbarum Nutrition 0.000 description 26
- 241000894006 Bacteria Species 0.000 description 11
- 238000012360 testing method Methods 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000011232 storage material Substances 0.000 description 5
- 239000012670 alkaline solution Substances 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 208000003322 Coinfection Diseases 0.000 description 2
- 241000607142 Salmonella Species 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000008223 sterile water Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 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
-
- 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
- A23B7/157—Inorganic compounds
-
- 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
Abstract
A method for preserving fresh Chinese-dates and fresh Chinese-wolfberries by combining acidic oxidation potential water sterilization and vacuum precooling relates to the technical field of fruit and vegetable sterilization and preservation and comprises 5 steps of washing fresh Chinese-dates or fresh Chinese-wolfberries by weak alkali liquor, wherein the weak alkali liquor is alkaline and can remove oily organic matters on the surfaces of the fresh Chinese-dates or the fresh Chinese-wolfberries, and the weak alkali liquor also has a certain inhibition effect on mold and escherichia coli.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable sterilization and preservation, in particular to a method for preserving fresh Chinese wolfberry by combining acidic electrolyzed oxidizing water sterilization and vacuum precooling.
Background
Fresh jujube and fresh matrimony vine are at the growth in-process, mould and escherichia coli are extremely easily infected on the surface, and in fruit grower picking process, still can breed staphylococcus aureus and salmonella when fresh jujube and fresh matrimony vine contact with the human body, above-mentioned four kinds of bacterium are the main factor that shortens the fresh-keeping period of fresh jujube and fresh matrimony vine, do not carry out the bactericidal treatment to these four kinds of bacterium before fresh jujube and fresh matrimony vine use and can lead to the fresh-keeping period of fresh jujube and fresh matrimony vine to be shorter, and then reduce the fruit vegetables utilization ratio, this can cause a large amount of wastes undoubtedly.
Disclosure of Invention
In view of the above, there is a need for a method for preserving fresh jujube and fresh wolfberry by combining acidic electrolyzed oxidizing water sterilization with vacuum precooling, wherein the sterilization treatment is performed on four bacteria generated before the fresh jujube and fresh wolfberry are used.
A method for preserving fresh Chinese wolfberry by acidic electrolyzed oxidizing water sterilization combined with vacuum precooling comprises the following steps:
(1) selecting fresh undamaged fresh jujubes or fresh medlar and putting the jujubes or the fresh medlar into a soaking frame to obtain a storage soaking frame;
(2) soaking the storage soaking frame in a tank filled with weak alkali liquor, cleaning fresh fructus Jujubae or fresh fructus Lycii in the storage soaking frame, taking out the storage soaking frame after 150s, and draining with strong wind at normal temperature;
(3) soaking the drained storage soaking frame in acidic oxidation potential water for 150s, taking out the storage soaking frame, and draining by using normal-temperature strong wind;
(4) and (3) placing the drained storage soaking frame into a vacuum precooler for vacuum precooling for 25min, precooling the normal-temperature fresh jujubes in the storage soaking frame to 10 ℃, precooling the fresh medlar to 4 ℃, and simultaneously evaporating residual water on the surfaces of the fresh jujubes or the fresh medlar to obtain finished fresh jujubes or finished fresh medlar.
Preferably, the electrolyzed oxidizing water is generated by electrolyzing sodium chloride, the ORP value of the electrolyzed oxidizing water is 1176 +/-2 mV, the pH value is 2.12 +/-0.3, and the current value is 14A.
Preferably, the step (1) is specifically: selecting fresh and undamaged fresh jujubes with handles or fresh medlar with handles, putting the jujubes or the fresh medlar with handles into a packaging box with holes of 180 multiplied by 100 multiplied by 50mm, stacking the jujubes or the medlar with handles, putting the jujubes or the medlar with handles into soaking baskets, and stacking 20 boxes in each basket to obtain a storage soaking frame.
Preferably, the weak alkali liquor in the step (2) is generated when sodium chloride is electrolyzed to generate acidic oxidation potential water, and the pH value is 10-12.
Preferably, the step (2) is specifically: putting weak alkali liquor into an ultrasonic cleaner, putting the storage soaking frame into a groove of the ultrasonic cleaner filled with the weak alkali liquor for soaking, cleaning fresh jujubes or fresh Chinese wolfberries in the storage soaking frame by using ultrasonic waves generated by the ultrasonic cleaner, taking out the storage soaking frame after 150 seconds, draining by using normal-temperature strong wind until water drops are not dropped by gravity.
Preferably, the step (3) is specifically: soaking the drained storage soaking frame in acidic oxidation potential water, wherein the liquid-material ratio of the acidic oxidation potential water to the fresh jujubes or the fresh medlar in the storage soaking frame is 1:5, taking out the storage soaking frame after soaking for 150s, draining by using normal-temperature strong wind until water drops do not drop under the action of gravity.
Preferably, the method for preserving fresh Chinese wolfberry by combining acidic electrolyzed oxidizing water sterilization and vacuum precooling further comprises the following steps: performing modified atmosphere packaging on the fresh jujube finished product or the fresh medlar finished product, wherein the modified atmosphere proportion is as follows: 15% O2＋5%CO2。
By adopting the technical scheme, the invention has the beneficial effects that: the fresh jujube or fresh medlar is washed by weak alkali liquor, the weak alkali liquor has alkalinity, oily organic matters on the surface of the fresh jujube or fresh medlar can be removed, the weak alkali liquor has certain inhibition effect on mould and escherichia coli, then the fresh jujube or fresh medlar is soaked by acidic oxidation potential water, the acidic oxidation potential water can remove mould, escherichia coli, staphylococcus aureus and salmonella infected and bred on the fresh jujube or fresh medlar, bacteria affecting the freshness date of the fresh jujube or fresh medlar on the surface of the fresh jujube or fresh medlar are sterilized before the fresh jujube or fresh medlar is used, the freshness date is prolonged, the utilization rate of fruits and vegetables is further improved, and waste of fruits and vegetables is relatively avoided.
Detailed Description
The embodiment of the invention provides a method for preserving fresh Chinese wolfberry by combining acidic oxidation potential water sterilization and vacuum precooling, which comprises the following steps:
step S01, selecting fresh and undamaged fresh jujubes with handles or fresh medlar with handles, putting the jujubes or the fresh medlar with handles into a packaging box with holes of 180 multiplied by 100 multiplied by 50mm, stacking the jujubes and the medlar with handles into soaking baskets, and stacking 20 boxes in each basket to obtain a material storing soaking frame;
step S02, placing weak alkali liquor into an ultrasonic cleaner, placing the storage soaking frame into a tank of the ultrasonic cleaner filled with the weak alkali liquor for soaking, cleaning fresh jujubes or fresh Chinese wolfberries in the storage soaking frame by using ultrasonic waves generated by the ultrasonic cleaner, taking out the storage soaking frame after 150 seconds, draining by using normal-temperature strong wind until water drops do not drop by gravity;
step S03, soaking the drained storage material soaking frame in acidic oxidation potential water, wherein the liquid-material ratio of the acidic oxidation potential water to fresh jujubes or Chinese wolfberries in the storage material soaking frame is 1:5, taking out the storage material soaking frame after soaking for 150S, draining by using normal-temperature strong wind until water drops do not drop under the action of gravity;
and step S04, placing the drained storage material soaking frame into a vacuum precooler for vacuum precooling for 25min, precooling the normal-temperature fresh jujubes in the storage material soaking frame to 10 ℃, precooling the fresh medlar to 4 ℃, and simultaneously evaporating residual water on the surfaces of the fresh jujubes or the fresh medlar to obtain finished products of the fresh jujubes or the fresh medlar.
Step S05, performing modified atmosphere packaging on the fresh jujube finished product or the fresh medlar finished product, wherein the modified atmosphere proportion is as follows: 15% O2＋5%CO2。
Further, electrolyzed oxidizing water is generated by electrolyzing sodium chloride, the ORP value of the electrolyzed oxidizing water is 1176 +/-2 mV, the PH value is 2.12 +/-0.3, and the current value is 14A.
Further, the weak alkaline solution generated when the sodium chloride is electrolyzed to generate the acidic oxidation potential water in step S02 has a PH value of 10-12, and the weak alkaline solution can be used to pre-clean oily organic substances, 60% of mold and escherichia coli on the surface of the fresh jujube or fresh medlar, and can also improve the utilization rate of the product of the electrolyzed sodium chloride, thereby achieving the purpose of fully utilizing the product and avoiding waste.
Furthermore, the manner of draining in the steps S02 and S03 is to blow in strong wind from the top of the storage soaking frame, the strong wind enters the inside of the packaging box with holes from the holes of the packaging box with holes to drain the moisture on the surface of the fresh jujubes or the fresh medlar, and the purpose of draining in the steps S02 and S03 is to reduce the moisture on the surface of the fresh jujubes or the fresh medlar and prevent the secondary infection and breeding of bacteria.
In this embodiment, the sterilization steps of the fresh jujubes or the fresh lycium barbarum are steps S02 and S03, the sterilization of the fresh jujubes or the fresh lycium barbarum by using the weak alkaline solution and the acidic oxidation potential water can ensure that the original physical properties of the fresh jujubes or the fresh lycium barbarum, namely the texture, the skin strength, the color, the skin wax layer and the stalk strength of the fresh jujubes or the fresh lycium barbarum, are not damaged in the treatment process, and the sterilization step is the most important step in the preservation step, namely the preservation period of the fresh jujubes or the fresh lycium barbarum is mainly increased by the sterilization method, and in addition, the auxiliary preservation steps are steps S01, S04 and S05.
In step S01, selecting fresh jujubes with stalks or fresh wolfberries with stalks to ensure that the surfaces of the fresh jujubes or the fresh wolfberries are not provided with holes which are easy to infect and breed bacteria, increasing the preservation period by the characteristics of the fresh jujubes or the fresh wolfberries with stalks, subsequently putting the fresh jujubes or the fresh wolfberries with stalks into a perforated packing box with the thickness of 180 × 100 × 50mm, and then stacking the packing box into a soaking basket, so as to relatively fix the fresh jujubes or the fresh wolfberries, avoiding the surface damage and extrusion of the fresh jujubes or the fresh wolfberries caused by repeatedly processing the fresh jujubes or the fresh wolfberries in the subsequent cleaning or soaking process, reducing the dropping rate of the stalks of the fresh jujubes or the fresh wolfberries, and; in the step S04, the temperature of the fresh jujube or the fresh medlar is reduced by using a vacuum pre-cooler, so that the pre-cooling time is shortened for the purpose of quickly cooling and reducing the temperature, the field heat of the fresh jujube or the fresh medlar is effectively and quickly eliminated, and meanwhile, the moisture on the surface of the fresh jujube or the fresh medlar is evaporated to dryness, thereby preventing the breeding of bacteria, and further increasing the fresh-keeping period of the fresh jujube or the fresh medlar after sterilization; in step S05, the purpose of the modified atmosphere packaging of the fresh jujube or wolfberry product is to reduce the probability of the sterilized fresh jujube or wolfberry contacting the outside, and to prevent the secondary infection of bacteria from breeding, thereby increasing the preservation period of the fresh jujube or wolfberry. In this embodiment, the fresh-keeping period is a period of time for keeping the moisture content of fresh jujube or fresh wolfberry fruit above 60%.
The experiments of the invention for sterilizing the fresh jujube or the fresh medlar and determining whether the soaking in the acidic oxidation potential water for 150S in the step S03 meets the sterilization requirement are as follows:
1. test materials:
test groups: 30g of fresh and unbroken fresh jujube with stem or fresh medlar with stem;
comparison group: 30g of fresh and unbroken fresh jujube with stem or fresh medlar with stem;
2. the test method comprises the following steps:
after the test groups are sterilized and preserved by using the method (different soaking times in acidic oxidation potential water in the step S03), fresh medlar is stored in a refrigerator at the temperature of-3 ℃, fresh jujube is stored in a refrigerator at the temperature of 0 ℃, the bacterial quantity of the samples is tested once for the first time, the bacterial quantity is tested once every 5 days, and the average value is obtained by repeating 3 times for each test;
after the comparison group is only soaked in sterile water (the soaking time is different), after the modified atmosphere packaging in the step S05 is carried out, the fresh medlar is stored in a refrigerator at the temperature of-3 ℃, the fresh jujube is stored in a refrigerator at the temperature of 0 ℃, the bacteria number of the initial sample is tested once, the bacteria number is tested once every 5 days, and the average value is obtained after 3 times of testing each time;
3. and (3) test results: (see Table 1)
TABLE 1 soaking time in electrolyzed oxidizing water and non-soaked sterilizing effect
As can be seen from table 1, the sterilization effect of the fresh jujube or wolfberry fruit using the method of the present invention is significantly better than that of fresh jujube or wolfberry fruit only soaked in sterile water, and the number of bacteria detected after soaking in acidic oxidation potential water for 150S in step S03 meets the sterilization requirement, the time is shorter than 300S, the treatment is fast, and the sterilization effect is better than 120S.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention.
Claims (7)
1. A method for preserving fresh Chinese wolfberry by acidic electrolyzed oxidizing water sterilization combined with vacuum precooling is characterized by comprising the following steps: the method comprises the following steps:
(1) selecting fresh undamaged fresh jujubes or fresh medlar and putting the jujubes or the fresh medlar into a soaking frame to obtain a storage soaking frame;
(2) soaking the storage soaking frame in a tank filled with weak alkali liquor, cleaning fresh fructus Jujubae or fresh fructus Lycii in the storage soaking frame, taking out the storage soaking frame after 150s, and draining with strong wind at normal temperature;
(3) soaking the drained storage soaking frame in acidic oxidation potential water for 150s, taking out the storage soaking frame, and draining by using normal-temperature strong wind;
(4) and (3) placing the drained storage soaking frame into a vacuum precooler for vacuum precooling for 25min, precooling the normal-temperature fresh jujubes in the storage soaking frame to 10 ℃, precooling the fresh medlar to 4 ℃, and simultaneously evaporating residual water on the surfaces of the fresh jujubes or the fresh medlar to obtain finished fresh jujubes or finished fresh medlar.
2. The method for preserving fresh Chinese dates and fresh Chinese wolfberry by combining acidic electrolyzed oxidizing water sterilization and vacuum precooling according to claim 1, which is characterized by comprising the following steps of: the electrolyzed oxidizing water is generated by electrolyzing sodium chloride, the ORP value of the electrolyzed oxidizing water is 1176 +/-2 mV, the PH value is 2.12 +/-0.3, and the current value is 14A.
3. The method for preserving fresh Chinese dates and fresh Chinese wolfberry by combining acidic electrolyzed oxidizing water sterilization and vacuum precooling according to claim 2, which is characterized by comprising the following steps of: the step (1) is specifically as follows: selecting fresh and undamaged fresh jujubes with handles or fresh medlar with handles, putting the jujubes or the fresh medlar with handles into a packaging box with holes of 180 multiplied by 100 multiplied by 50mm, stacking the jujubes or the medlar with handles, putting the jujubes or the medlar with handles into soaking baskets, and stacking 20 boxes in each basket to obtain a storage soaking frame.
4. The method for preserving fresh Chinese dates and fresh Chinese wolfberry by combining acidic electrolyzed oxidizing water sterilization and vacuum precooling according to claim 3, which is characterized by comprising the following steps of: the weak alkali liquor in the step (2) is generated when sodium chloride is electrolyzed to generate acidic oxidation potential water, and the pH value is 10-12.
5. The method for preserving fresh Chinese dates and fresh Chinese wolfberry by combining acidic electrolyzed oxidizing water sterilization and vacuum precooling according to claim 4, which is characterized by comprising the following steps of: the step (2) is specifically as follows: putting weak alkali liquor into an ultrasonic cleaner, putting the storage soaking frame into a groove of the ultrasonic cleaner filled with the weak alkali liquor for soaking, cleaning fresh jujubes or fresh Chinese wolfberries in the storage soaking frame by using ultrasonic waves generated by the ultrasonic cleaner, taking out the storage soaking frame after 150 seconds, draining by using normal-temperature strong wind until water drops are not dropped by gravity.
6. The method for preserving fresh Chinese dates and fresh Chinese wolfberry by combining acidic electrolyzed oxidizing water sterilization and vacuum precooling according to claim 5, which is characterized by comprising the following steps of: the step (3) is specifically as follows: soaking the drained storage soaking frame in acidic oxidation potential water, wherein the liquid-material ratio of the acidic oxidation potential water to the fresh jujubes or the fresh medlar in the storage soaking frame is 1:5, taking out the storage soaking frame after soaking for 150s, draining by using normal-temperature strong wind until water drops do not drop under the action of gravity.
7. The method for preserving fresh Chinese dates and fresh Chinese wolfberry by combining acidic electrolyzed oxidizing water sterilization and vacuum precooling according to claim 6, which is characterized by comprising the following steps of: further comprising the steps of: performing modified atmosphere packaging on the fresh jujube finished product or the fresh medlar finished product, wherein the modified atmosphere proportion is as follows: 15% O2＋5%CO2。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911406061.7A CN110915902A (en) | 2019-12-31 | 2019-12-31 | Method for preserving fresh Chinese dates and fresh Chinese wolfberries by combining acidic oxidation potential water sterilization and vacuum precooling |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911406061.7A CN110915902A (en) | 2019-12-31 | 2019-12-31 | Method for preserving fresh Chinese dates and fresh Chinese wolfberries by combining acidic oxidation potential water sterilization and vacuum precooling |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112938102A (en) * | 2020-12-31 | 2021-06-11 | 宁夏大学 | Fresh-keeping device of fresh matrimony vine |
| CN114468201A (en) * | 2022-02-28 | 2022-05-13 | 吉林大学 | Combined sterilization and preservation method for prolonging shelf life of ginseng |
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| JP2000312576A (en) * | 1999-04-28 | 2000-11-14 | Sanki Sangyo Kk | Washing and treatment of vegetables and fruits |
| CN105767142A (en) * | 2016-03-17 | 2016-07-20 | 华南理工大学 | Preservation method of fresh plants by combination of vacuum pre-cooling and acidic electrolyzed oxidizing water |
| CN109169865A (en) * | 2018-09-29 | 2019-01-11 | 南京江宁台湾农民创业园发展有限公司 | A kind of preservation method of raspberry |
| CN110506959A (en) * | 2019-09-17 | 2019-11-29 | 山东省农业科学院农产品研究所 | With subacidity electrolyzed oxidizing water to the system and method for fruit precooling and cleaning and fresh-keeping |
| CN110604170A (en) * | 2019-09-17 | 2019-12-24 | 山东省农业科学院农产品研究所 | Cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging |
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2019
- 2019-12-31 CN CN201911406061.7A patent/CN110915902A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2000312576A (en) * | 1999-04-28 | 2000-11-14 | Sanki Sangyo Kk | Washing and treatment of vegetables and fruits |
| CN105767142A (en) * | 2016-03-17 | 2016-07-20 | 华南理工大学 | Preservation method of fresh plants by combination of vacuum pre-cooling and acidic electrolyzed oxidizing water |
| CN109169865A (en) * | 2018-09-29 | 2019-01-11 | 南京江宁台湾农民创业园发展有限公司 | A kind of preservation method of raspberry |
| CN110506959A (en) * | 2019-09-17 | 2019-11-29 | 山东省农业科学院农产品研究所 | With subacidity electrolyzed oxidizing water to the system and method for fruit precooling and cleaning and fresh-keeping |
| CN110604170A (en) * | 2019-09-17 | 2019-12-24 | 山东省农业科学院农产品研究所 | Cherry low-temperature storage method based on oxidation potential water precooling and modified atmosphere packaging |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112938102A (en) * | 2020-12-31 | 2021-06-11 | 宁夏大学 | Fresh-keeping device of fresh matrimony vine |
| CN114468201A (en) * | 2022-02-28 | 2022-05-13 | 吉林大学 | Combined sterilization and preservation method for prolonging shelf life of ginseng |
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