CN111616199A - Fresh-keeping method of fresh-cut water chestnut - Google Patents
Fresh-keeping method of fresh-cut water chestnut Download PDFInfo
- Publication number
- CN111616199A CN111616199A CN202010375492.8A CN202010375492A CN111616199A CN 111616199 A CN111616199 A CN 111616199A CN 202010375492 A CN202010375492 A CN 202010375492A CN 111616199 A CN111616199 A CN 111616199A
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- China
- Prior art keywords
- water chestnut
- fresh
- water
- cut
- soaking
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Images
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
-
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
-
- 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
- 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
The yellowing rate is 5 percent | The yellowing rate is 15 percent | The yellowing rate is 25 percent | |
Example 1 | 22 | 25 | 26 |
Example 2 | 23 | 29 | 30 |
Example 3 | 21 | 28 | 30 |
Comparative example 1 | 15 | 17 | 19 |
Comparative example 2 | 6 | 10 | 12 |
Comparative example 3 | 12 | 15 | 16 |
Claims (7)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010375492.8A CN111616199B (en) | 2020-05-07 | 2020-05-07 | Fresh-keeping method of fresh-cut water chestnut |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010375492.8A CN111616199B (en) | 2020-05-07 | 2020-05-07 | Fresh-keeping method of fresh-cut water chestnut |
Publications (2)
Publication Number | Publication Date |
---|---|
CN111616199A true CN111616199A (en) | 2020-09-04 |
CN111616199B CN111616199B (en) | 2023-09-22 |
Family
ID=72267113
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010375492.8A Active CN111616199B (en) | 2020-05-07 | 2020-05-07 | Fresh-keeping method of fresh-cut water chestnut |
Country Status (1)
Country | Link |
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CN (1) | CN111616199B (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113303364A (en) * | 2021-05-31 | 2021-08-27 | 湖北师范大学 | Method for inhibiting browning of fresh-cut water chestnuts by combining physics and biology |
CN114946930A (en) * | 2021-12-27 | 2022-08-30 | 贺州学院 | Fresh-keeping packaging method for fresh-cut water chestnut |
CN115005266A (en) * | 2021-12-27 | 2022-09-06 | 贺州学院 | Fresh-keeping method for fresh-cut lotus roots |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106359568A (en) * | 2016-09-14 | 2017-02-01 | 贺州学院 | Fresh-cut-water-chestnut preservation method |
CN107232298A (en) * | 2017-06-23 | 2017-10-10 | 贺州学院 | A kind of fresh-cut water chestnut yellow inhibitor and application |
CN107259308A (en) * | 2017-06-23 | 2017-10-20 | 贺州学院 | A kind of plant source fresh-cut water chestnut yellow inhibitor and its methods for making and using same |
CN107969481A (en) * | 2017-12-08 | 2018-05-01 | 刘艳蓉 | A kind of bio-preservative for fruits and vegetables and preparation method thereof |
-
2020
- 2020-05-07 CN CN202010375492.8A patent/CN111616199B/en active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106359568A (en) * | 2016-09-14 | 2017-02-01 | 贺州学院 | Fresh-cut-water-chestnut preservation method |
CN107232298A (en) * | 2017-06-23 | 2017-10-10 | 贺州学院 | A kind of fresh-cut water chestnut yellow inhibitor and application |
CN107259308A (en) * | 2017-06-23 | 2017-10-20 | 贺州学院 | A kind of plant source fresh-cut water chestnut yellow inhibitor and its methods for making and using same |
CN107969481A (en) * | 2017-12-08 | 2018-05-01 | 刘艳蓉 | A kind of bio-preservative for fruits and vegetables and preparation method thereof |
Non-Patent Citations (9)
Title |
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侯传伟等: "鲜切荸荠复合保鲜剂的研制", 《食品科技》 * |
侯传伟等: "鲜切荸荠复合保鲜剂的研制", 《食品科技》, no. 12, 31 December 2007 (2007-12-31), pages 195 - 198 * |
刘兵等: "马蹄的贮藏保鲜与加工利用研究进展", 《食品研究与开发》 * |
刘兵等: "马蹄的贮藏保鲜与加工利用研究进展", 《食品研究与开发》, no. 18, 20 September 2016 (2016-09-20) * |
宋慕波;周伟政;唐永胜;陈振林;帅良;段振华;: "荸荠肉桂酸4-羟基化酶基因的克隆及其在鲜切荸荠黄化过程中的表达分析", 基因组学与应用生物学, no. 02 * |
宋慕波;帅良;李淋;方方;陈振林;段振华;: "马蹄查耳酮合酶基因的克隆及其在鲜切马蹄中的表达分析", 北方园艺, no. 22 * |
宋慕波等: "马蹄查耳酮合酶基因的克隆及其在鲜切马蹄中的表达分析", 《北方园艺》 * |
宋慕波等: "马蹄查耳酮合酶基因的克隆及其在鲜切马蹄中的表达分析", 《北方园艺》, no. 22, 28 November 2018 (2018-11-28) * |
潘永贵;石晶莹;陈维信;: "鲜切荸荠黄化组织中微生物分离鉴定研究", 西南大学学报(自然科学版), no. 03 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113303364A (en) * | 2021-05-31 | 2021-08-27 | 湖北师范大学 | Method for inhibiting browning of fresh-cut water chestnuts by combining physics and biology |
CN114946930A (en) * | 2021-12-27 | 2022-08-30 | 贺州学院 | Fresh-keeping packaging method for fresh-cut water chestnut |
CN115005266A (en) * | 2021-12-27 | 2022-09-06 | 贺州学院 | Fresh-keeping method for fresh-cut lotus roots |
Also Published As
Publication number | Publication date |
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CN111616199B (en) | 2023-09-22 |
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Application publication date: 20200904 Assignee: Guilin Jinsu Food Co.,Ltd. Assignor: HEZHOU University Contract record no.: X2023980046404 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 Application publication date: 20200904 Assignee: Guangxi Zhulin Food Sales Co.,Ltd. Assignor: HEZHOU University Contract record no.: X2023980046401 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 Application publication date: 20200904 Assignee: Zhongshan County Fuqiang Agricultural Planting Professional Cooperative Assignor: HEZHOU University Contract record no.: X2023980046398 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 Application publication date: 20200904 Assignee: Guangxi Fuchuan Rongrong Agricultural Development Co.,Ltd. Assignor: HEZHOU University Contract record no.: X2023980046375 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 Application publication date: 20200904 Assignee: Fuchuan Kangzhuang Breeding Family Farm Assignor: HEZHOU University Contract record no.: X2023980046366 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 Application publication date: 20200904 Assignee: GUANGXI ZHONGSHAN FUQIANG YAYAO HUAXIANG AGRICULTURE CO.,LTD. Assignor: HEZHOU University Contract record no.: X2023980046356 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 Application publication date: 20200904 Assignee: Guangxi Kanglin Chemical Reagent Co.,Ltd. Assignor: HEZHOU University Contract record no.: X2023980046440 Denomination of invention: A Fresh Preservation Method for Freshly Cut Horseshoe Granted publication date: 20230922 License type: Common License Record date: 20231108 |
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