CN111771963A - Heat shock and biological corrosion prevention combined fresh-keeping method - Google Patents
Heat shock and biological corrosion prevention combined fresh-keeping method Download PDFInfo
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- CN111771963A CN111771963A CN202010785053.4A CN202010785053A CN111771963A CN 111771963 A CN111771963 A CN 111771963A CN 202010785053 A CN202010785053 A CN 202010785053A CN 111771963 A CN111771963 A CN 111771963A
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- 238000000034 method Methods 0.000 title claims abstract description 61
- 230000035939 shock Effects 0.000 title claims abstract description 54
- 238000005536 corrosion prevention Methods 0.000 title abstract description 5
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 140
- 241000207199 Citrus Species 0.000 claims abstract description 122
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 84
- 238000004321 preservation Methods 0.000 claims abstract description 70
- 238000002635 electroconvulsive therapy Methods 0.000 claims abstract description 28
- 239000003206 sterilizing agent Substances 0.000 claims abstract description 25
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 238000005507 spraying Methods 0.000 claims description 42
- 239000001522 artemisia absinthium l. herb extract Substances 0.000 claims description 34
- 229940119569 wormwood extract Drugs 0.000 claims description 34
- 239000012153 distilled water Substances 0.000 claims description 22
- 239000000706 filtrate Substances 0.000 claims description 22
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 21
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 21
- 240000001851 Artemisia dracunculus Species 0.000 claims description 21
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 21
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 21
- 239000001138 artemisia absinthium Substances 0.000 claims description 21
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 21
- 239000007864 aqueous solution Substances 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 11
- 238000000605 extraction Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 11
- 238000010992 reflux Methods 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 abstract description 59
- 239000000126 substance Substances 0.000 abstract description 17
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 239000010902 straw Substances 0.000 description 18
- 239000003795 chemical substances by application Substances 0.000 description 11
- 230000008569 process Effects 0.000 description 11
- 238000003860 storage Methods 0.000 description 11
- 230000000844 anti-bacterial effect Effects 0.000 description 10
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- 239000002689 soil Substances 0.000 description 10
- 238000005520 cutting process Methods 0.000 description 9
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- 238000010008 shearing Methods 0.000 description 9
- 238000009423 ventilation Methods 0.000 description 9
- 239000003899 bactericide agent Substances 0.000 description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
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- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- PZBPKYOVPCNPJY-UHFFFAOYSA-N 1-[2-(allyloxy)-2-(2,4-dichlorophenyl)ethyl]imidazole Chemical compound ClC1=CC(Cl)=CC=C1C(OCC=C)CN1C=NC=C1 PZBPKYOVPCNPJY-UHFFFAOYSA-N 0.000 description 1
- 239000005631 2,4-Dichlorophenoxyacetic acid Substances 0.000 description 1
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- 208000035240 Disease Resistance Diseases 0.000 description 1
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- 239000005795 Imazalil Substances 0.000 description 1
- 239000005828 Pyrimethanil Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000002363 auxin Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- RIOXQFHNBCKOKP-UHFFFAOYSA-N benomyl Chemical compound C1=CC=C2N(C(=O)NCCCC)C(NC(=O)OC)=NC2=C1 RIOXQFHNBCKOKP-UHFFFAOYSA-N 0.000 description 1
- MITFXPHMIHQXPI-UHFFFAOYSA-N benzoxaprofen Natural products N=1C2=CC(C(C(O)=O)C)=CC=C2OC=1C1=CC=C(Cl)C=C1 MITFXPHMIHQXPI-UHFFFAOYSA-N 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- CRQQGFGUEAVUIL-UHFFFAOYSA-N chlorothalonil Chemical compound ClC1=C(Cl)C(C#N)=C(Cl)C(C#N)=C1Cl CRQQGFGUEAVUIL-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229960002125 enilconazole Drugs 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- SEOVTRFCIGRIMH-UHFFFAOYSA-N indole-3-acetic acid Chemical compound C1=CC=C2C(CC(=O)O)=CNC2=C1 SEOVTRFCIGRIMH-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- ZLIBICFPKPWGIZ-UHFFFAOYSA-N pyrimethanil Chemical compound CC1=CC(C)=NC(NC=2C=CC=CC=2)=N1 ZLIBICFPKPWGIZ-UHFFFAOYSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000004308 thiabendazole Substances 0.000 description 1
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical compound S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 description 1
- 229960004546 thiabendazole Drugs 0.000 description 1
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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
- A23B7/005—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
- A23B7/14—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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
The invention provides a heat shock and biological corrosion prevention combined preservation method, and relates to the technical field of fruit preservation. The heat shock and biological preservation combined fresh-keeping method comprises the following steps: after the orange is sprayed with clear water, the orange is placed into high-temperature water of 52-53 ℃ for rotary heat shock treatment for 10-20 s, then placed into a biological sterilizing agent of 22-25 ℃ for soaking, finally taken out and dried, and stored at 8-12 ℃. The invention has the advantages that the heat shock and biological preservation are combined for use, so that the preservation time of the citrus can be greatly prolonged, the fruit failure rate is reduced, the residue caused by using a chemical preservative is avoided, green fruits are truly realized, and the production cost is reduced.
Description
Technical Field
The invention relates to the technical field of fruit preservation, in particular to a heat shock and biological preservative combined preservation method.
Background
China is a large country for citrus production and can be planted in a wide range in the third city of southern Hainan province, northern to Shanxi, Gancin, Henan, eastern Taiwan province and Western to Tibet Yalu Tibetan river valley. The national production of citrus, including taiwan province, has 19 provinces, and is one of the most widely planted commercial crops. However, the economic loss of the citrus after being picked every year due to rotting and the like is up to billions of yuan, which greatly increases the planting cost of the majority of growers. Factors influencing the preservation quality of the picked citrus are mainly storage temperature, environmental humidity and surface fungi of the picked fruits. At present, the citrus fruits are generally refrigerated at low temperature for fresh keeping after being picked, and before fresh keeping, chemical control, physical control, biological control and the like are mainly adopted, but the most used citrus fruits are chemical bactericides. The currently commonly used chemical bactericides comprise pyrimethanil, benomyl, chlorothalonil, thiabendazole, imazalil and the like, and auxin substances such as 2,4-D, salicylic acid and the like are also commonly used as fruit preservatives.
Although the chemical fresh-keeping agents have good sterilization effect, the residual quantity is large. At the same time, the pickers or merchants may treat the citrus fruit with a higher concentration than recommended in order to seek longer freshness times. For ordinary consumers, the chemical antistaling agent can not be found to be remained in the fruits, and the fruits containing the chemical antistaling agent can only be forced to be eaten, so that the chemical antistaling agent can be gradually enriched in the human body after the fruits are eaten for a long time, no matter whether the concentration of the antistaling agent used by a picker or a merchant is in compliance, the body health is influenced if the chemical antistaling agent is gradually enriched, serious diseases such as tumor and cancer are induced if the chemical antistaling agent is greatly enriched, the physical health of people is greatly threatened, and the concept that people gradually pursue green and environment-friendly life is not met.
However, the use of chemical fungicides to obtain economic benefits comparable to their labor, for fruit growers, pickers or merchants, is an industry-wide undertaking. Therefore, if a harmless preservation method with long preservation time can be developed, the use of chemical bactericides can be reduced for the fruit preservation industry, and a certain technical support is provided for producing green fruits, particularly green oranges.
Disclosure of Invention
The invention aims to provide a heat shock and biological corrosion prevention combined fresh-keeping method, which adopts simultaneous heat shock treatment and biological corrosion prevention, is suitable for fresh keeping of oranges, and is particularly suitable for fresh keeping of new and superior oranges.
The technical problem to be solved by the invention is realized by adopting the following technical scheme.
The embodiment of the application provides a heat shock and biological preservation combined preservation method, which comprises the following steps: after the orange is sprayed with clear water, the orange is placed into high-temperature water of 52-53 ℃ for rotary heat shock treatment for 10-20 s, then placed into a biological sterilizing agent of 22-25 ℃ for soaking, finally taken out and dried, and stored at 8-12 ℃.
In summary, compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:
according to the heat shock and biological preservation combined fresh-keeping method provided by the invention, heat shock and biological preservation are combined, so that the fresh-keeping time of the oranges can be greatly prolonged, the fruit spoilage rate is reduced, the residues caused by using a chemical fresh-keeping agent are avoided, green fruits are truly realized, and the production cost is reduced.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The embodiment of the application provides a heat shock and biological preservation combined preservation method, which comprises the following steps: after the orange is sprayed with clear water, the orange is placed into high-temperature water of 52-53 ℃ for rotary heat shock treatment for 10-20 s, then placed into a biological sterilizing agent of 22-25 ℃ for soaking, finally taken out and dried, and stored at 8-12 ℃.
In some embodiments of the invention, in the heat shock and biological preservation combined fresh-keeping method, the spraying pressure on the surface of the citrus is 1-5 kPa during the spraying treatment, and the rotation speed of the citrus is 50-60 rpm during the spraying treatment.
In some embodiments of the present invention, in the above heat shock and biological preservation combined fresh-keeping method, the temperature of the rotational heat shock treatment is 52 ℃, and the time of the rotational heat shock treatment is 15 s.
In some embodiments of the present invention, in the above heat shock and biological preservation combined fresh-keeping method, the temperature of the rotational heat shock treatment is 53 ℃, and the time of the rotational heat shock treatment is 10 s.
In some embodiments of the invention, the rotation speed of the citrus in the rotating heat shock treatment process in the heat shock and biological preservation combined fresh-keeping method is 50-60 rpm.
In some embodiments of the invention, in the heat shock and biological preservation combined fresh-keeping method, the biological sterilization agent is an aqueous solution of wormwood extract, the concentration of the wormwood extract in the biological sterilization agent is 15-25 g/L, and the treatment time is 120-180 s.
In some embodiments of the present invention, the concentration of the wormwood extract in the biological sterilization agent in the heat shock and biological preservation combined fresh-keeping method is 20g/L, and the treatment time is 150 s.
In some embodiments of the present invention, the heat shock and biological preservation combined fresh-keeping method includes the steps of taking dried and crushed wormwood, adding distilled water, performing hydrothermal reflux extraction for 3 times, collecting filtrate, concentrating and drying the filtrate to obtain powder, and thus obtaining the wormwood extract.
In some embodiments of the invention, the ratio of the mass of the wormwood to the volume of the distilled water in the heat shock and biological preservation combined fresh-keeping method is 1g: 20-30 mL.
In some embodiments of the present invention, the citrus fruit is a citrus fruit having superior citrus fruit in the heat shock and biological preservation combination preservation method described above.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The embodiment aims to provide a heat shock and biological preservation combined fresh-keeping method.
The heat shock and biological preservation combined fresh-keeping method provided by the embodiment comprises the following steps:
(1) preparing: the round-head scissors with sharp knife edges are selected to avoid stabbing oranges, and the cushion materials such as straw mats, straws or plastic films and the like are padded in the frame for containing new and superior oranges, so that the damage caused in the previous transportation is avoided;
(2) picking: picking fresh and excellent citrus in sequence from bottom to top, cutting off the citrus from fruit trees by using a round-head shear, reserving fruit stems of about 3-4cm, and then shearing off the fruit stems and the fruit bases;
(3) and (3) spraying treatment: placing the new excellent citrus obtained in the step (2) into equipment with a rotating device and a spraying device, controlling the water pressure of the spraying device and the rotating speed of the rotating device, enabling the spraying pressure on the surface of the citrus to be 1-5 kPa, enabling the rotating speed of the citrus to be 50-60 rpm, selecting a rotating table or a rotating cylinder with soft bristles, facilitating the removal of soil and fungal spores in gaps of the citrus epidermis and reducing subsequent mildewing;
(4) and (3) rotary heat shock treatment: moving the new excellent citrus obtained in the step (3) into another device, wherein the device comprises a high-temperature water containing cavity, a rotating device is arranged in the cavity, high-temperature water is injected into the device in advance, the water temperature is controlled to be 52 ℃, the rotating device of the device is adjusted to enable the rotating speed of the citrus to be 50-60 rpm, and the citrus is treated for 10 s;
(5) and (3) biological sterilizing agent treatment: transferring the citrus obtained in the step (4) into an aqueous solution containing 15g/L of wormwood extract, namely a biological sterilizing agent, wherein the water temperature of the aqueous solution is 22-25 ℃, and the soaking treatment time is 120 s;
the process for extracting the wormwood extract comprises the following steps: and (3) adding distilled water into the dried and crushed wormwood, performing hydrothermal reflux extraction for 3 times, wherein the mass ratio of the wormwood to the volume ratio of the distilled water is 1g: 20-30 mL, collecting filtrate, concentrating and drying the filtrate into powder, and obtaining the wormwood extract, wherein the preferred ratio is 1g:25 mL.
(6) Airing; forced ventilation and airing of the oranges obtained in the step (5) to remove water remained on the surfaces of the oranges due to the treatment;
(7) and (4) low-temperature preservation: and (4) storing the citrus obtained in the step (6) at 8-12 ℃, preferably 10 ℃.
Example 2
The embodiment aims to provide a heat shock and biological preservation combined fresh-keeping method.
The heat shock and biological preservation combined fresh-keeping method provided by the embodiment comprises the following steps:
(1) preparing: the round-head scissors with sharp knife edges are selected to avoid stabbing oranges, and the cushion materials such as straw mats, straws or plastic films and the like are padded in the frame for containing new and superior oranges, so that the damage caused in the previous transportation is avoided;
(2) picking: picking fresh and excellent citrus in sequence from bottom to top, cutting off the citrus from fruit trees by using a round-head shear, reserving fruit stems of about 3-4cm, and then shearing off the fruit stems and the fruit bases;
(3) and (3) spraying treatment: placing the new excellent citrus obtained in the step (2) into equipment with a rotating device and a spraying device, controlling the water pressure of the spraying device and the rotating speed of the rotating device, enabling the spraying pressure on the surface of the citrus to be 1-5 kPa, enabling the rotating speed of the citrus to be 50-60 rpm, selecting a rotating table or a rotating cylinder with soft bristles, facilitating the removal of soil and fungal spores in gaps of the citrus epidermis and reducing subsequent mildewing;
(4) and (3) rotary heat shock treatment: moving the new excellent citrus obtained in the step (3) into another device, wherein the device comprises a high-temperature water containing cavity, a rotating device is arranged in the cavity, high-temperature water is injected into the device in advance, the water temperature is controlled to be 52 ℃, the rotating device of the device is adjusted to enable the rotating speed of the citrus to be 50-60 rpm, and the citrus is treated for 15 s;
(5) and (3) biological sterilizing agent treatment: transferring the citrus obtained in the step (4) into an aqueous solution containing 15g/L of wormwood extract, namely a biological sterilizing agent, wherein the water temperature of the aqueous solution is 22-25 ℃, and the soaking treatment time is 150 s;
the process for extracting the wormwood extract comprises the following steps: and (3) adding distilled water into the dried and crushed wormwood, performing hydrothermal reflux extraction for 3 times, wherein the mass ratio of the wormwood to the volume ratio of the distilled water is 1g: 20-30 mL, collecting filtrate, concentrating and drying the filtrate into powder, and obtaining the wormwood extract, wherein the preferred ratio is 1g:25 mL.
(6) Airing; forced ventilation and airing of the oranges obtained in the step (5) to remove water remained on the surfaces of the oranges due to the treatment;
(7) and (4) low-temperature preservation: and (4) storing the citrus obtained in the step (6) at 8-12 ℃, preferably 10 ℃.
Example 3
The embodiment aims to provide a heat shock and biological preservation combined fresh-keeping method.
The heat shock and biological preservation combined fresh-keeping method provided by the embodiment comprises the following steps:
(1) preparing: the round-head scissors with sharp knife edges are selected to avoid stabbing oranges, and the cushion materials such as straw mats, straws or plastic films and the like are padded in the frame for containing new and superior oranges, so that the damage caused in the previous transportation is avoided;
(2) picking: picking fresh and excellent citrus in sequence from bottom to top, cutting off the citrus from fruit trees by using a round-head shear, reserving fruit stems of about 3-4cm, and then shearing off the fruit stems and the fruit bases;
(3) and (3) spraying treatment: placing the new excellent citrus obtained in the step (2) into equipment with a rotating device and a spraying device, controlling the water pressure of the spraying device and the rotating speed of the rotating device, enabling the spraying pressure on the surface of the citrus to be 1-5 kPa, enabling the rotating speed of the citrus to be 50-60 rpm, selecting a rotating table or a rotating cylinder with soft bristles, facilitating the removal of soil and fungal spores in gaps of the citrus epidermis and reducing subsequent mildewing;
(4) and (3) rotary heat shock treatment: moving the new excellent citrus obtained in the step (3) into another device, wherein the device comprises a high-temperature water containing cavity, a rotating device is arranged in the cavity, high-temperature water is injected into the device in advance, the water temperature is controlled to be 52 ℃, the rotating device of the device is adjusted to enable the rotating speed of the citrus to be 50-60 rpm, and the citrus is treated for 20 s;
(5) and (3) biological sterilizing agent treatment: transferring the citrus obtained in the step (4) into an aqueous solution containing 15g/L of wormwood extract, namely a biological sterilizing agent, wherein the water temperature of the aqueous solution is 22-25 ℃, and the soaking treatment time is 180 s;
the process for extracting the wormwood extract comprises the following steps: and (3) adding distilled water into the dried and crushed wormwood, performing hydrothermal reflux extraction for 3 times, wherein the mass ratio of the wormwood to the volume ratio of the distilled water is 1g: 20-30 mL, collecting filtrate, concentrating and drying the filtrate into powder, and obtaining the wormwood extract, wherein the preferred ratio is 1g:25 mL.
(6) Airing; forced ventilation and airing of the oranges obtained in the step (5) to remove water remained on the surfaces of the oranges due to the treatment;
(7) and (4) low-temperature preservation: and (4) storing the citrus obtained in the step (6) at 8-12 ℃, preferably 10 ℃.
Example 4
The embodiment aims to provide a heat shock and biological preservation combined fresh-keeping method.
The heat shock and biological preservation combined fresh-keeping method provided by the embodiment comprises the following steps:
(1) preparing: the round-head scissors with sharp knife edges are selected to avoid stabbing oranges, and the cushion materials such as straw mats, straws or plastic films and the like are padded in the frame for containing new and superior oranges, so that the damage caused in the previous transportation is avoided;
(2) picking: picking fresh and excellent citrus in sequence from bottom to top, cutting off the citrus from fruit trees by using a round-head shear, reserving fruit stems of about 3-4cm, and then shearing off the fruit stems and the fruit bases;
(3) and (3) spraying treatment: placing the new excellent citrus obtained in the step (2) into equipment with a rotating device and a spraying device, controlling the water pressure of the spraying device and the rotating speed of the rotating device, enabling the spraying pressure on the surface of the citrus to be 1-5 kPa, enabling the rotating speed of the citrus to be 50-60 rpm, selecting a rotating table or a rotating cylinder with soft bristles, facilitating the removal of soil and fungal spores in gaps of the citrus epidermis and reducing subsequent mildewing;
(4) and (3) rotary heat shock treatment: moving the new excellent citrus obtained in the step (3) into another device, wherein the device comprises a high-temperature water containing cavity, a rotating device is arranged in the cavity, high-temperature water is injected into the device in advance, the water temperature is controlled at 53 ℃, the rotating device of the device is adjusted to enable the rotating speed of the citrus to be 50-60 rpm, and the citrus is treated for 10 s;
(5) and (3) biological sterilizing agent treatment: transferring the citrus obtained in the step (4) into an aqueous solution containing 20g/L of wormwood extract, namely a biological sterilizing agent, wherein the water temperature of the aqueous solution is 22-25 ℃, and the soaking treatment time is 120 s;
the process for extracting the wormwood extract comprises the following steps: and (3) adding distilled water into the dried and crushed wormwood, performing hydrothermal reflux extraction for 3 times, wherein the mass ratio of the wormwood to the volume ratio of the distilled water is 1g: 20-30 mL, collecting filtrate, concentrating and drying the filtrate into powder, and obtaining the wormwood extract, wherein the preferred ratio is 1g:25 mL.
(6) Airing; forced ventilation and airing of the oranges obtained in the step (5) to remove water remained on the surfaces of the oranges due to the treatment;
(7) and (4) low-temperature preservation: and (4) storing the citrus obtained in the step (6) at 8-12 ℃, preferably 10 ℃.
Example 5
The embodiment aims to provide a heat shock and biological preservation combined fresh-keeping method.
The heat shock and biological preservation combined fresh-keeping method provided by the embodiment comprises the following steps:
(1) preparing: the round-head scissors with sharp knife edges are selected to avoid stabbing oranges, and the cushion materials such as straw mats, straws or plastic films and the like are padded in the frame for containing new and superior oranges, so that the damage caused in the previous transportation is avoided;
(2) picking: picking fresh and excellent citrus in sequence from bottom to top, cutting off the citrus from fruit trees by using a round-head shear, reserving fruit stems of about 3-4cm, and then shearing off the fruit stems and the fruit bases;
(3) and (3) spraying treatment: placing the new excellent citrus obtained in the step (2) into equipment with a rotating device and a spraying device, controlling the water pressure of the spraying device and the rotating speed of the rotating device, enabling the spraying pressure on the surface of the citrus to be 1-5 kPa, enabling the rotating speed of the citrus to be 50-60 rpm, selecting a rotating table or a rotating cylinder with soft bristles, facilitating the removal of soil and fungal spores in gaps of the citrus epidermis and reducing subsequent mildewing;
(4) and (3) rotary heat shock treatment: moving the new excellent citrus obtained in the step (3) into another device, wherein the device comprises a high-temperature water containing cavity, a rotating device is arranged in the cavity, high-temperature water is injected into the device in advance, the water temperature is controlled at 53 ℃, the rotating device of the device is adjusted to enable the rotating speed of the citrus to be 50-60 rpm, and the citrus is treated for 15 s;
(5) and (3) biological sterilizing agent treatment: transferring the citrus obtained in the step (4) into an aqueous solution containing 20g/L of wormwood extract, namely a biological sterilizing agent, wherein the water temperature of the aqueous solution is 22-25 ℃, and the soaking treatment time is 150 s;
the process for extracting the wormwood extract comprises the following steps: and (3) adding distilled water into the dried and crushed wormwood, performing hydrothermal reflux extraction for 3 times, wherein the mass ratio of the wormwood to the volume ratio of the distilled water is 1g: 20-30 mL, collecting filtrate, concentrating and drying the filtrate into powder, and obtaining the wormwood extract, wherein the preferred ratio is 1g:25 mL.
(6) Airing; forced ventilation and airing of the oranges obtained in the step (5) to remove water remained on the surfaces of the oranges due to the treatment;
(7) and (4) low-temperature preservation: and (4) storing the citrus obtained in the step (6) at 8-12 ℃, preferably 10 ℃.
Example 6
The embodiment aims to provide a heat shock and biological preservation combined fresh-keeping method.
The heat shock and biological preservation combined fresh-keeping method provided by the embodiment comprises the following steps:
(1) preparing: the round-head scissors with sharp knife edges are selected to avoid stabbing oranges, and the cushion materials such as straw mats, straws or plastic films and the like are padded in the frame for containing new and superior oranges, so that the damage caused in the previous transportation is avoided;
(2) picking: picking fresh and excellent citrus in sequence from bottom to top, cutting off the citrus from fruit trees by using a round-head shear, reserving fruit stems of about 3-4cm, and then shearing off the fruit stems and the fruit bases;
(3) and (3) spraying treatment: placing the new excellent citrus obtained in the step (2) into equipment with a rotating device and a spraying device, controlling the water pressure of the spraying device and the rotating speed of the rotating device, enabling the spraying pressure on the surface of the citrus to be 1-5 kPa, enabling the rotating speed of the citrus to be 50-60 rpm, selecting a rotating table or a rotating cylinder with soft bristles, facilitating the removal of soil and fungal spores in gaps of the citrus epidermis and reducing subsequent mildewing;
(4) and (3) rotary heat shock treatment: moving the new excellent citrus obtained in the step (3) into another device, wherein the device comprises a high-temperature water containing cavity, a rotating device is arranged in the cavity, high-temperature water is injected into the device in advance, the water temperature is controlled at 53 ℃, the rotating device of the device is adjusted to enable the rotating speed of the citrus to be 50-60 rpm, and the citrus is treated for 20 s;
(5) and (3) biological sterilizing agent treatment: transferring the citrus obtained in the step (4) into an aqueous solution containing 20g/L of wormwood extract, namely a biological sterilizing agent, wherein the water temperature of the aqueous solution is 22-25 ℃, and the soaking treatment time is 180 s;
the process for extracting the wormwood extract comprises the following steps: and (3) adding distilled water into the dried and crushed wormwood, performing hydrothermal reflux extraction for 3 times, wherein the mass ratio of the wormwood to the volume ratio of the distilled water is 1g: 20-30 mL, collecting filtrate, concentrating and drying the filtrate into powder, and obtaining the wormwood extract, wherein the preferred ratio is 1g:25 mL.
(6) Airing; forced ventilation and airing of the oranges obtained in the step (5) to remove water remained on the surfaces of the oranges due to the treatment;
(7) and (4) low-temperature preservation: and (4) storing the citrus obtained in the step (6) at 8-12 ℃, preferably 10 ℃.
Example 7
The embodiment aims to provide a heat shock and biological preservation combined fresh-keeping method.
The heat shock and biological preservation combined fresh-keeping method provided by the embodiment comprises the following steps:
(1) preparing: the round-head scissors with sharp knife edges are selected to avoid stabbing oranges, and the cushion materials such as straw mats, straws or plastic films and the like are padded in the frame for containing new and superior oranges, so that the damage caused in the previous transportation is avoided;
(2) picking: picking fresh and excellent citrus in sequence from bottom to top, cutting off the citrus from fruit trees by using a round-head shear, reserving fruit stems of about 3-4cm, and then shearing off the fruit stems and the fruit bases;
(3) and (3) spraying treatment: placing the new excellent citrus obtained in the step (2) into equipment with a rotating device and a spraying device, controlling the water pressure of the spraying device and the rotating speed of the rotating device, enabling the spraying pressure on the surface of the citrus to be 1-5 kPa, enabling the rotating speed of the citrus to be 50-60 rpm, selecting a rotating table or a rotating cylinder with soft bristles, facilitating the removal of soil and fungal spores in gaps of the citrus epidermis and reducing subsequent mildewing;
(4) and (3) rotary heat shock treatment: moving the new excellent citrus obtained in the step (3) into another device, wherein the device comprises a high-temperature water containing cavity, a rotating device is arranged in the cavity, high-temperature water is injected into the device in advance, the water temperature is controlled to be 52 ℃, the rotating device of the device is adjusted to enable the rotating speed of the citrus to be 50-60 rpm, and the citrus is treated for 15 s;
(5) and (3) biological sterilizing agent treatment: transferring the citrus obtained in the step (4) into an aqueous solution containing 25g/L of wormwood extract, namely a biological sterilizing agent, wherein the water temperature of the aqueous solution is 22-25 ℃, and the soaking treatment time is 120 s;
the process for extracting the wormwood extract comprises the following steps: and (3) adding distilled water into the dried and crushed wormwood, performing hydrothermal reflux extraction for 3 times, wherein the mass ratio of the wormwood to the volume ratio of the distilled water is 1g: 20-30 mL, collecting filtrate, concentrating and drying the filtrate into powder, and obtaining the wormwood extract, wherein the preferred ratio is 1g:25 mL.
(6) Airing; forced ventilation and airing of the oranges obtained in the step (5) to remove water remained on the surfaces of the oranges due to the treatment;
(7) and (4) low-temperature preservation: and (4) storing the citrus obtained in the step (6) at 8-12 ℃, preferably 10 ℃.
Example 8
The embodiment aims to provide a heat shock and biological preservation combined fresh-keeping method.
The heat shock and biological preservation combined fresh-keeping method provided by the embodiment comprises the following steps:
(1) preparing: the round-head scissors with sharp knife edges are selected to avoid stabbing oranges, and the cushion materials such as straw mats, straws or plastic films and the like are padded in the frame for containing new and superior oranges, so that the damage caused in the previous transportation is avoided;
(2) picking: picking fresh and excellent citrus in sequence from bottom to top, cutting off the citrus from fruit trees by using a round-head shear, reserving fruit stems of about 3-4cm, and then shearing off the fruit stems and the fruit bases;
(3) and (3) spraying treatment: placing the new excellent citrus obtained in the step (2) into equipment with a rotating device and a spraying device, controlling the water pressure of the spraying device and the rotating speed of the rotating device, enabling the spraying pressure on the surface of the citrus to be 1-5 kPa, enabling the rotating speed of the citrus to be 50-60 rpm, selecting a rotating table or a rotating cylinder with soft bristles, facilitating the removal of soil and fungal spores in gaps of the citrus epidermis and reducing subsequent mildewing;
(4) and (3) rotary heat shock treatment: moving the new excellent citrus obtained in the step (3) into another device, wherein the device comprises a high-temperature water containing cavity, a rotating device is arranged in the cavity, high-temperature water is injected into the device in advance, the water temperature is controlled at 53 ℃, the rotating device of the device is adjusted to enable the rotating speed of the citrus to be 50-60 rpm, and the citrus is treated for 10 s;
(5) and (3) biological sterilizing agent treatment: transferring the citrus obtained in the step (4) into an aqueous solution containing 25g/L of wormwood extract, namely a biological sterilizing agent, wherein the water temperature of the aqueous solution is 22-25 ℃, and the soaking treatment time is 150 s;
the process for extracting the wormwood extract comprises the following steps: and (3) adding distilled water into the dried and crushed wormwood, performing hydrothermal reflux extraction for 3 times, wherein the mass ratio of the wormwood to the volume ratio of the distilled water is 1g: 20-30 mL, collecting filtrate, concentrating and drying the filtrate into powder, and obtaining the wormwood extract, wherein the preferred ratio is 1g:25 mL.
(6) Airing; forced ventilation and airing of the oranges obtained in the step (5) to remove water remained on the surfaces of the oranges due to the treatment;
(7) and (4) low-temperature preservation: and (4) storing the citrus obtained in the step (6) at 8-12 ℃, preferably 10 ℃.
Example 9
The embodiment aims to provide a heat shock and biological preservation combined fresh-keeping method.
The heat shock and biological preservation combined fresh-keeping method provided by the embodiment comprises the following steps:
(1) preparing: the round-head scissors with sharp knife edges are selected to avoid stabbing oranges, and the cushion materials such as straw mats, straws or plastic films and the like are padded in the frame for containing new and superior oranges, so that the damage caused in the previous transportation is avoided;
(2) picking: picking fresh and excellent citrus in sequence from bottom to top, cutting off the citrus from fruit trees by using a round-head shear, reserving fruit stems of about 3-4cm, and then shearing off the fruit stems and the fruit bases;
(3) and (3) spraying treatment: placing the new excellent citrus obtained in the step (2) into equipment with a rotating device and a spraying device, controlling the water pressure of the spraying device and the rotating speed of the rotating device, enabling the spraying pressure on the surface of the citrus to be 1-5 kPa, enabling the rotating speed of the citrus to be 50-60 rpm, selecting a rotating table or a rotating cylinder with soft bristles, facilitating the removal of soil and fungal spores in gaps of the citrus epidermis and reducing subsequent mildewing;
(4) and (3) rotary heat shock treatment: moving the new excellent citrus obtained in the step (3) into another device, wherein the device comprises a high-temperature water containing cavity, a rotating device is arranged in the cavity, high-temperature water is injected into the device in advance, the water temperature is controlled to be 52 ℃, the rotating device of the device is adjusted to enable the rotating speed of the citrus to be 50-60 rpm, and the citrus is treated for 10 s;
(5) and (3) biological sterilizing agent treatment: transferring the citrus obtained in the step (4) into an aqueous solution containing 25g/L of wormwood extract, namely a biological sterilizing agent, wherein the water temperature of the aqueous solution is 22-25 ℃, and the soaking treatment time is 180 s;
the process for extracting the wormwood extract comprises the following steps: and (3) adding distilled water into the dried and crushed wormwood, performing hydrothermal reflux extraction for 3 times, wherein the mass ratio of the wormwood to the volume ratio of the distilled water is 1g: 20-30 mL, collecting filtrate, concentrating and drying the filtrate into powder, and obtaining the wormwood extract, wherein the preferred ratio is 1g:25 mL.
(6) Airing; forced ventilation and airing of the oranges obtained in the step (5) to remove water remained on the surfaces of the oranges due to the treatment;
(7) and (4) low-temperature preservation: and (4) storing the citrus obtained in the step (6) at 8-12 ℃, preferably 10 ℃.
Test examples
The purpose of this example is to verify the rate of decay of citrus treated by the heat shock and biological preservation combination.
1. Statistics of rotting rate
The citrus fruits provided in examples 1 to 9 were stored at 10 ℃, and the mold formation was checked every 1 month, and the total rot rate (%) was calculated as total real rot/total number of fruits × 100 after 3 months of storage. The decay is shown in Table 1.
TABLE 1
As can be seen from table 1, compared with the method of directly refrigerating fresh citrus at 10 ℃, the heat shock and biological preservation combined fresh-keeping method provided in embodiments 1 to 9 of the present invention can effectively reduce the fruit-damage rate after 2 months of storage, and is more prominent in reducing the fruit-damage rate after 3 months, wherein the citrus provided in embodiments 2,4 and 7 has the longest storage time and the lowest fruit-damage rate.
2. Evaluation of sensory index
The quality of the citrus fruits of examples 2,4 and 7 and the direct storage was evaluated using four indicators of moisture, freshness and sweetness and sourness. The total rating was 10 points, and a higher score indicates a more excellent index. And (4) performing evaluation on 25 volunteers according to the indexes, removing the highest score and the lowest score, and expressing the final result of the quality index by using an average value.
TABLE 2
As can be seen from table 2, the citrus fruits provided in examples 2,4 and 7 of the present invention are effective in maintaining water retention for a long period of time, freshness and acid sweetness of the citrus fruits, compared to the case where fresh citrus fruits are directly stored at 10 c for refrigeration, wherein the citrus fruits provided in examples 2,4 and 7 have the longest storage time and the lowest fruit spoilage rate.
During the storage process of the picked citrus, the citrus is separated from the tree body, no nutrient source exists, extra moisture cannot be obtained, the sucrose content can be reduced along with the storage time, the glucose and the fructose can be increased along with the storage time, the longer the storage time is, the sweetness can be increased along with the increase of the sucrose content, but the sweetness is increased, and meanwhile, the growth of bacteria, pathogenic microorganisms and the like on the surface of the citrus is facilitated. The invention adopts a heat shock treatment technology, removes soil on the surfaces of citrus fruits to a great extent at a proper temperature and a proper rotating speed, and reduces the mildew rate; meanwhile, since the citrus contains a large amount of citric acid, the heat shock treatment at a proper temperature can effectively inhibit the reduction of the content of the citric acid and maintain the flavor of the citrus. In addition, the heat shock treatment changes the physiological and biochemical states of citrus fruit cells, reduces the antioxidant activity of antioxidant substances in the citrus fruit cells, has stronger antioxidant activity, ensures the edible value of citrus, and can delay the aging of the cells and prolong the storage time of the fruits due to the activity of the antioxidant substances. However, compared with mildew bacteria and the like, the heat shock treatment temperature is too low to completely kill the fungal spores, pathogenic microorganisms and other potential mildew factors carried on the surface of the peel, and on the basis of heat shock, the citrus fruits are soaked in the biological bactericide in combination with the biological bactericide, so that the mildew related bacteria on the surfaces of the fruits can be killed without dead angles of 360 degrees, and the defect of heat shock reaction temperature is overcome. Meanwhile, after the biological bactericide is soaked in the fruit, the fruit is dried in the air, so that an antibacterial film can be formed on the surface of the fruit, and the antibacterial effect can be kept for a long time; in addition, the biological bactericide is slightly permeated, so that the biological bactericide also changes the physiological and biochemical processes in citrus fruit cells, increases the disease resistance of the citrus fruit cells and further reduces the mildew rate.
In conclusion, the heat shock and biological preservation combined preservation method provided by the embodiment of the invention can greatly prolong the preservation time of the citrus, reduce the fruit failure rate, avoid the residue caused by using a chemical preservative, truly realize green fruits and reduce the production cost by combining the heat shock and the biological preservation.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (10)
1. A heat shock and biological preservation combined fresh-keeping method is characterized by comprising the following steps: after the orange is sprayed with clear water, the orange is placed into high-temperature water of 52-53 ℃ for rotary heat shock treatment for 10-20 s, then placed into a biological sterilizing agent of 22-25 ℃ for soaking, finally taken out and dried, and stored at 8-12 ℃.
2. The heat shock and biological preservation combined fresh-keeping method according to claim 1, wherein the spraying pressure on the surface of the citrus during the spraying treatment is 1-5 kPa, and the rotating speed of the citrus during the spraying treatment is 50-60 rpm.
3. The heat shock and biological preservation combined fresh-keeping method according to claim 1, wherein the temperature of the rotary heat shock treatment is 52 ℃, and the time of the rotary heat shock treatment is 15 s.
4. The heat shock and biological preservation combined fresh-keeping method according to claim 1, wherein the temperature of the rotary heat shock treatment is 53 ℃, and the time of the rotary heat shock treatment is 10 s.
5. The heat shock and biological preservation combined fresh-keeping method according to claim 1, wherein the rotating speed of the citrus during the rotating heat shock treatment is 50-60 rpm.
6. The heat shock and biological preservation combined fresh-keeping method according to claim 1, wherein the biological sterilizing agent is an aqueous solution of wormwood extract, the concentration of the wormwood extract in the biological sterilizing agent is 15-25 g/L, and the treatment time is 120-180 s.
7. The heat shock and biological preservation combined fresh-keeping method according to claim 6, wherein the concentration of the wormwood extract in the biological sterilizing agent is 20g/L, and the treatment time is 150 s.
8. The heat shock and biological preservation combined fresh-keeping method according to claim 6, wherein the folium artemisiae argyi extract is obtained by the steps of taking dried and crushed folium artemisiae argyi, adding distilled water for hydrothermal reflux extraction for 3 times, collecting filtrate, concentrating and drying the filtrate into powder to obtain the folium artemisiae argyi extract.
9. The heat shock and biological preservation combined fresh-keeping method according to claim 7, wherein the mass ratio of the wormwood to the distilled water is 1g: 20-30 mL.
10. The heat shock and biopreserving combined preservation method according to any one of claims 1-9, wherein the citrus is new citrus.
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| CN115152848A (en) * | 2022-06-28 | 2022-10-11 | 素造食品科技(北京)有限公司 | Enzymolysis method for improving antioxidant activity of oat milk and prepared enzymolysis oat milk |
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| CN115152848A (en) * | 2022-06-28 | 2022-10-11 | 素造食品科技(北京)有限公司 | Enzymolysis method for improving antioxidant activity of oat milk and prepared enzymolysis oat milk |
| CN115152848B (en) * | 2022-06-28 | 2023-11-07 | 素造食品科技(北京)有限公司 | Enzymolysis method for improving antioxidant activity of oat milk and prepared enzymolysis oat milk |
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