CN111616199B - Fresh-keeping method of fresh-cut water chestnut - Google Patents
Fresh-keeping method of fresh-cut water chestnut Download PDFInfo
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- CN111616199B CN111616199B CN202010375492.8A CN202010375492A CN111616199B CN 111616199 B CN111616199 B CN 111616199B CN 202010375492 A CN202010375492 A CN 202010375492A CN 111616199 B CN111616199 B CN 111616199B
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- 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
-
- 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
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- 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
A fresh-keeping method for fresh-cut water chestnut. The fresh-cut horseshoe is obtained through ozone water pre-sterilization, whole fruit heat treatment, pre-cooling, low-temperature water cleaning, fresh-keeping liquid soaking and vacuum packaging. The fresh-keeping liquid has the effects of sterilization, bacteriostasis and corrosion prevention, and simultaneously can effectively inhibit the metabolism of the phenylpropane of the water chestnut and reduce the accumulation of flavonoid substances, so that the yellowing degree and the weightlessness rate of the fresh-cut water chestnut in the storage process are reduced, the influence on the taste of the water chestnut is small, and the storage period of the fresh-cut water chestnut can reach more than 20 days under the storage condition of 4 ℃ and basically meet the requirements of long-distance transportation and sales.
Description
Technical Field
The invention belongs to the technical field of storage and preservation of agricultural products, and particularly relates to a preservation method of fresh-cut water chestnut.
Background
The water chestnut belongs to perennial shallow water herbaceous plants of the family Cyperaceae. The fresh-cut water chestnut is more and more popular with consumers due to the characteristics of rich nutrition, sanitation, safety, convenient eating and the like, and is a very special fresh-cut fruit in the south of China. However, the problem of yellowing of the cut surface of the fresh-cut horseshoe severely restricts the sales and promotion of the product, which not only reduces the organoleptic quality, but also causes the consumer to be hardly accepted, and simultaneously consumes a large amount of nutrient components.
Fresh cut water chestnut yellowing is mainly related to two factors, namely self metabolism and microbial activity. Studies have shown that the main substances responsible for the yellowing of horseshoes are naringenin and eriodictyol, which are intermediates of the metabolism of plant phenylpropanes. Phenylalanine Ammonia Lyase (PAL), cinnamic acid hydroxylase (C4H) and 4-coumarate-CoA-ligase (4L) are the rate-limiting enzymes for the metabolism of phenylpropane, and the enzyme activity of the rate-limiting enzymes is positively correlated with the intensity of the metabolism of plant phenylpropane. Mechanical damage caused by fresh-cut treatment can improve the activity of key enzyme for metabolism of the horseshoe phenylpropane and the expression of a key enzyme coding gene, so that the accumulation of a phenylpropane metabolic intermediate product and the occurrence of yellowing phenomenon are caused. In addition, microbial activity also accelerates the yellowing of fresh-cut horseshoes, where geotrichum fungi and various bacteria accelerate the yellowing of fresh-cut horseshoes. Therefore, to effectively control yellowing of fresh cut horseshoes requires inhibition of phenylpropane metabolism due to mechanical injury while effectively controlling microbial growth.
Disclosure of Invention
The invention aims to solve the problem that the surface of a fresh-cut horseshoe is easy to yellow. In order to achieve the purpose, the invention provides a fresh-keeping method of fresh-cut water chestnut, which mainly adopts the following technical scheme:
(1) Pre-sterilization: soaking the water chestnut with clean surface in ozone water, and cleaning with clear water;
(2) And (3) heat treatment: soaking the whole water chestnut treated in the step (1) in hot water;
(3) And (3) air drying: naturally air-drying the heat-treated water chestnut fruits;
(4) Precooling: cooling the air-dried water chestnut in an environment of 0-4 ℃ for 4-5 hours;
(5) Peeling: removing the precooled water chestnut peel and cleaning with flowing clean water;
(6) Soaking: soaking peeled water chestnut in the preservative solution for 30-60 seconds;
(7) Vacuum packaging: and (3) vacuum packaging the soaked water chestnut within 5-20 minutes to obtain the fresh-cut water chestnut.
In the step (1), the concentration of the ozone water is 8-10 mg/L, and the soaking time is 3-5 minutes.
In the step (2), the temperature of the hot water is 50-65 ℃ and the treatment time is 60-120 seconds.
In the step (5), the clear water temperature is 4-10 DEG C
In the step (6), the fresh-keeping liquid comprises the following components in percentage by weight: 0.5 to 1 percent of potassium sorbate, 0.1 to 0.4 percent of phytic acid, 1.0 to 2.0 percent of rice bran extract, 0.1 to 0.4 percent of pectin decomposition product, 0.5 to 1.0 percent of coumaric acid, 0.2 to 0.4 percent of cinnamic acid and the balance of water, wherein the temperature of the fresh-keeping liquid is 4 to 10 ℃.
Preferably, the fresh-keeping liquid comprises the following components in percentage by weight: 0.5 to 1 percent of potassium sorbate, 0.2 to 0.4 percent of phytic acid, 1.0 to 2.0 percent of rice bran extract, 0.2 to 0.4 percent of pectin decomposition product, 0.5 to 1.0 percent of coumaric acid, 0.2 to 0.3 percent of cinnamic acid and the balance of water.
In the step (7), the soaked horseshoe is vacuum packed by using a vacuum packing machine within 5 minutes.
The fresh-cut horseshoe is obtained through ozone water pre-sterilization, whole fruit heat treatment, pre-cooling, low-temperature water cleaning, fresh-keeping liquid soaking and vacuum packaging. The preservative solution has the effects of sterilization, bacteriostasis and corrosion prevention, and is low in cost, and the flavor of the water chestnut is not basically affected. Meanwhile, the fresh-keeping liquid can effectively inhibit the metabolism of the phenylpropane of the water chestnut and reduce the accumulation of flavonoid substances, so that the yellowing degree and the weight loss rate of the fresh-cut water chestnut in the storage process are reduced, the influence on the taste of the water chestnut is small, and the water chestnut can be stored for more than 20 days under the storage condition of 4 ℃ and basically meets the requirements of long-distance transportation and sales.
In order to evaluate the freshness-retaining effect of the freshness-retaining method on the fresh-cut water chestnut, the invention adopts the following evaluation method: the fresh-keeping time of the fresh-cut water chestnut obtained by the method is tested, and the testing method comprises the following steps: the degree of yellowing of the surface of the fresh-cut horseshoe is measured by using a colorimeter, and the number of single samples with an a value greater than 10 accounting for the number of total samples is counted. Meanwhile, the enzyme activity change of the key enzyme for flavone synthesis in the fresh-cut water chestnut tissue is measured, and the testing method comprises the following steps: the crude enzyme extracts of horseshoe pulp used for the enzyme activity assays of PAL, CHI and F3'H were extracted using boric acid buffer (pH 8.8), phosphate buffer (pH 7.5) and Tris-HCl buffer (pH 7.5), respectively, and reacted with three substrates of L-phenylalanine, chalcone and naringenin, respectively, and the enzyme activities of PAL, CHI and F3' H were expressed as absorbance changes per unit time, respectively. The detection wavelengths at the time of three enzyme activity assays were 290nm, 381nm and 290nm, respectively, and the absorbance change per minute was 0.01, which represents one activity unit (U), and the enzyme activity unit was U/(g FW).
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below.
FIG. 1 is a graph showing the change of PAL enzyme activity during the storage of fresh-cut horseshoe of the present invention;
FIG. 2 is a graph showing changes in CHI enzyme activity during storage of fresh-cut water chestnut of the present invention;
FIG. 3 is a graph showing the change of the activity of F3' H enzyme during the storage of fresh-cut water chestnut of the present invention.
Detailed Description
The invention will be further described with reference to specific examples. However, the embodiments are merely examples and illustrations of the present invention, and those skilled in the art may make various modifications or additions to the described embodiments or substitutions in a similar way without departing from the spirit of the invention or beyond the scope of the invention as defined in the accompanying claims.
Example 1
1.5 jin of water chestnut corms with intact outer skin, regular shape and dry outer surface are selected.
(1) Pre-sterilization: removing soil on the water chestnut skin, soaking in 10mg/L ozone water for 5 minutes, and cleaning with clear water;
(2) And (3) heat treatment: soaking the cleaned whole water chestnut fruits in hot water at 65 ℃ for 120 seconds;
(3) And (3) air drying: naturally air-drying the heat-treated water chestnut fruits; (4) precooling: cooling the air-dried horseshoe in an environment at 4 ℃ for 5 hours;
(5) Peeling: removing the precooled water chestnut peel, and cleaning with flowing clear water at 5 ℃;
(6) Soaking: the peeled horseshoe is placed into a preservative solution at 10 ℃ for soaking for 30 seconds, wherein the preservative solution comprises 0.5 g of potassium sorbate, 0.1 g of phytic acid, 1.0 g of rice bran extract, 0.1 g of pectin decomposition product, 0.5 g of coumaric acid, 0.2 g of cinnamic acid and 97.6 g of water.
(7) Vacuum packaging: and (5) packaging the soaked water chestnut by using a vacuum packaging machine within 5 minutes to obtain the fresh-cut water chestnut.
The fresh-keeping time of the obtained fresh-cut water chestnut is tested, and the test result is shown in table 1; and measuring the change of the enzyme activity of the key enzyme for flavone synthesis in the fresh-cut water chestnut tissues, and the test results are shown in figures 1-3.
Example 2
1.5 jin of water chestnut corms with intact outer skin, regular shape and dry outer surface are selected.
(1) Pre-sterilization: removing soil on the water chestnut skin, soaking in 8mg/L ozone water for 3 minutes, and cleaning with clear water.
(2) And (3) heat treatment: soaking the cleaned whole water chestnut fruits in hot water at 50 ℃ for 60 seconds;
(3) And (3) air drying: naturally air-drying the heat-treated water chestnut fruits;
(4) Precooling: cooling the air-dried horseshoe in an environment at 4 ℃ for 5 hours;
(5) Peeling: removing the precooled water chestnut peel, and cleaning with flowing clear water at 10 ℃;
(6) Soaking: the peeled horseshoes are placed in a preservative solution at 10 ℃ for soaking for 30 seconds, wherein the preservative solution comprises 0.5 g of potassium sorbate, 0.4 g of phytic acid, 1.0 g of rice bran extract, 0.4 g of pectin decomposition product, 0.5 g of coumaric acid, 0.4 g of cinnamic acid and 96.8 g of water.
(7) Vacuum packaging: and (5) packaging the soaked fresh-cut water chestnut by using a vacuum packaging machine within 5 minutes to obtain the fresh-cut water chestnut.
The fresh-keeping time of the obtained fresh-cut water chestnut is tested, and the test result is shown in table 1; and measuring the change of the enzyme activity of the key enzyme for flavone synthesis in the fresh-cut water chestnut tissues, and the test results are shown in figures 1-3.
Example 3
1.5 jin of water chestnut corms with intact outer skin, regular shape and dry outer surface are selected.
(1) Pre-sterilization: removing soil on the water chestnut skin, soaking in 8mg/L ozone water for 3 minutes, and cleaning with clear water.
(2) And (3) heat treatment: soaking the cleaned whole water chestnut fruits in hot water at 50 ℃ for 60 seconds;
(3) And (3) air drying: naturally air-drying the heat-treated water chestnut fruits;
(4) Precooling: cooling the air-dried horseshoe in an environment at 4 ℃ for 5 hours;
(5) Peeling: removing the precooled water chestnut peel, and cleaning with flowing clear water at 4 ℃;
(6) Soaking: the peeled horseshoes are placed in a fresh-keeping liquid at the temperature of 4 ℃ for soaking for 60 seconds, wherein the fresh-keeping liquid comprises 1 gram of potassium sorbate, 0.2 gram of phytic acid, 2.0 grams of rice bran extract, 0.2 gram of pectin decomposition product, 1.0 gram of coumaric acid, 0.3 gram of cinnamic acid and 95.3 grams of water.
(7) Vacuum packaging: and (5) packaging the soaked fresh-cut water chestnut by using a vacuum packaging machine within 5 minutes to obtain the fresh-cut water chestnut.
The fresh-keeping time of the obtained fresh-cut water chestnut is tested, and the test result is shown in table 1; and measuring the change of the enzyme activity of the key enzyme for flavone synthesis in the fresh-cut water chestnut tissues, and the test results are shown in figures 1-3.
Comparative example 1
1.5 jin of water chestnut corms with intact outer skin, regular shape and dry outer surface are selected.
(1) And (3) heat treatment: soaking the whole water chestnut in hot water at 65 ℃ for 120 seconds;
(2) And (3) air drying: naturally air-drying the heat-treated water chestnut fruits;
(3) Precooling: cooling the air-dried horseshoe in an environment at 4 ℃ for 5 hours;
(4) Peeling: removing the precooled water chestnut peel, and cleaning with flowing clear water at 5 ℃;
(5) Soaking: the peeled horseshoes are placed in a preservative solution at 10 ℃ for soaking for 30 seconds, wherein the preservative solution comprises 0.5 g of potassium sorbate, 0.1 g of phytic acid, 1.0 g of rice bran extract, 0.1 g of pectin decomposition product, 0.5 g of coumaric acid, 0.2 g of cinnamic acid and 97.6 g of water.
(6) Vacuum packaging: and (5) packaging the soaked fresh-cut water chestnut by using a vacuum packaging machine within 5 minutes to obtain the fresh-cut water chestnut.
The fresh-keeping time of the obtained fresh-cut water chestnut is tested, and the test result is shown in table 1; and measuring the change of the enzyme activity of the key enzyme for flavone synthesis in the fresh-cut water chestnut tissues, and the test results are shown in figures 1-3.
Comparative example 2
1.5 jin of water chestnut corms with intact outer skin, regular shape and dry outer surface are selected.
(1) Pre-sterilization: removing soil on the water chestnut skin, soaking in 10mg/L ozone water for 5 minutes, and cleaning with clear water.
(2) And (3) heat treatment: soaking the cleaned whole water chestnut fruits in hot water at 65 ℃ for 120 seconds;
(3) And (3) air drying: naturally air-drying the heat-treated water chestnut fruits;
(4) Precooling: cooling the air-dried horseshoe in an environment at 4 ℃ for 5 hours;
(5) Peeling: removing the precooled water chestnut peel, and cleaning with flowing clear water at 5 ℃;
(6) Soaking: the peeled horseshoe is placed into a preservative solution at 10 ℃ to be soaked for 30 seconds, wherein the preservative solution comprises 0.5 g of potassium sorbate, 0.1 g of phytic acid, 0.1 g of pectin decomposition product and 99.3 g of water.
(7) Vacuum packaging: and (5) packaging the soaked fresh-cut water chestnut by using a vacuum packaging machine within 5 minutes to obtain the fresh-cut water chestnut.
The fresh-keeping time of the obtained fresh-cut water chestnut is tested, and the test result is shown in table 1; and measuring the change of the enzyme activity of the key enzyme for flavone synthesis in the fresh-cut water chestnut tissues, and the test results are shown in figures 1-3.
Comparative example 3
1.5 jin of water chestnut corms with intact outer skin, regular shape and dry outer surface are selected.
(1) Pre-sterilization: removing soil on the water chestnut skin, soaking in ozone water with the pre-concentration of 10mg/L for 5 minutes, and cleaning with clear water.
(2) And (3) heat treatment: soaking the cleaned whole water chestnut fruits in hot water at 65 ℃ for 120 seconds;
(3) And (3) air drying: naturally air-drying the heat-treated water chestnut fruits;
(4) Precooling: cooling the air-dried horseshoe in an environment at 4 ℃ for 5 hours;
(5) Peeling: removing the precooled water chestnut peel, and cleaning with flowing clear water at 5 ℃;
(6) Soaking: the peeled horseshoe is placed into a preservative solution at 10 ℃ for soaking for 30 seconds, wherein the preservative solution comprises 1.0 gram of rice bran extract, 0.5 gram of coumaric acid, 0.2 gram of cinnamic acid and 98.3 grams of water.
(7) Vacuum packaging: and (5) packaging the soaked fresh-cut water chestnut by using a vacuum packaging machine within 5 minutes to obtain the fresh-cut water chestnut.
The fresh-keeping time of the obtained fresh-cut water chestnut is tested, and the test result is shown in table 1; and measuring the change of the enzyme activity of the key enzyme for flavone synthesis in the fresh-cut water chestnut tissues, and the test results are shown in figures 1-3.
Table 1 comparative Table (unit: day) of fresh-keeping time and yellowing rate of Water chestnut in examples and comparative examples
| Yellowing rate is 5% | Yellowing rate is 15% | Yellowing rate is 25% | |
| 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 |
As shown in Table 1, by adopting the fresh-cut water chestnut fresh-keeping method, the yellowing degree of the fresh-cut water chestnut can be obviously reduced in the storage process by carrying out ozone water pre-sterilization, whole fruit heat treatment, pre-cooling, low-temperature water cleaning, antibacterial color-protecting solution soaking and vacuum packaging on the fresh-cut water chestnut, the water chestnut taste is less influenced, and the storage period can be more than 20 days under the storage condition of 4 ℃, thereby basically meeting the requirements of long-distance transportation and sales. In example 1, the yellowing rate after 22 days of storage was only 5%, the yellowing rate after 25 days of storage was only 15%, and the yellowing rate after 26 days of storage was only 25%. In example 2, the yellowing rate after storage for 23 days was only 5%, the yellowing rate after storage for 29 days was only 15%, and the yellowing rate after storage for 30 days was only 25%. In example 3, the yellowing rate after 21 days of storage was only 5%, the yellowing rate after 28 days of storage was only 15%, and the yellowing rate after 30 days of storage was only 25%.
In comparative example 1, the water chestnut is not pre-sterilized by ozone water, so that the fresh-keeping period is shortened, and the yellowing rate reaches 5% after 15 days. The fresh-keeping effect is not good.
The fresh-keeping liquid in comparative example 2 comprises only three antibacterial components of 0.5% potassium sorbate, 0.1% phytic acid and 0.1% pectin decomposition products. The fresh-keeping period is shortened, and the yellowing rate reaches 5% after 6 days. The fresh-keeping effect is not good.
The preservative solution in comparative example 3 was only 1.0% rice bran extract, 0.5% coumaric acid and 0.2% cinnamic acid as three color-protecting components. The fresh-keeping period is shortened, and the yellowing rate reaches 5% after 12 days. The fresh-keeping effect is not good.
As can be seen from FIGS. 1 to 3, the activities of the key enzymes PAL, CHI and F3' H for flavone synthesis in the comparative examples were rapidly increased with the prolongation of the storage time, whereas the activities of the key enzymes for flavone synthesis in the examples 1 to 3 were significantly inhibited during the storage. Therefore, the embodiment of the invention can effectively inhibit the enzyme activity of the flavone synthetase in the storage process of the fresh-cut water chestnut, so that the yellowing of the fresh-cut water chestnut can be well inhibited.
Claims (3)
1. The fresh-keeping method of the fresh-cut water chestnut is characterized by comprising the following steps of:
(1) Pre-sterilization: soaking the water chestnut with clean surface in ozone water with the concentration of 8-10 mg/L for 3-5 min, and cleaning with clear water;
(2) And (3) heat treatment: soaking the whole water chestnut treated in the step (1) in hot water, wherein the temperature of the hot water is 50-65 ℃, and the treatment time is 60-120 seconds;
(3) And (3) air drying: naturally air-drying the heat-treated water chestnut fruits;
(4) Precooling: cooling the air-dried water chestnut in an environment of 0-4 ℃ for 4-5 hours;
(5) Peeling: removing the precooled water chestnut peel and cleaning the water chestnut peel by flowing clean water, wherein the temperature of the clean water is 4-10 ℃;
(6) Soaking: the peeled water chestnut is placed in a preservative solution for soaking for 30-60 seconds, wherein the preservative solution comprises the following components in percentage by weight: 0.5 to 1 percent of potassium sorbate, 0.1 to 0.4 percent of phytic acid, 1.0 to 2.0 percent of rice bran extract, 0.1 to 0.4 percent of pectin decomposition product, 0.5 to 1.0 percent of coumaric acid, 0.2 to 0.4 percent of cinnamic acid and the balance of water, wherein the temperature of the fresh-keeping solution is 4 to 10 ℃;
(7) Vacuum packaging: and (3) vacuum packaging the soaked water chestnut within 5-20 minutes to obtain the fresh-cut water chestnut.
2. The fresh-keeping method of fresh-cut horseshoe according to claim 1, wherein the fresh-keeping liquid comprises the following components in percentage by weight: 0.5 to 1 percent of potassium sorbate, 0.2 to 0.4 percent of phytic acid, 1.0 to 2.0 percent of rice bran extract, 0.2 to 0.4 percent of pectin decomposition product, 0.5 to 1.0 percent of coumaric acid, 0.2 to 0.3 percent of cinnamic acid and the balance of water.
3. The method for keeping fresh of fresh-cut water chestnut according to claim 1, wherein in step (7), the soaked water chestnut is vacuum-packed using a vacuum packing machine within 5 minutes.
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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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