CN113207953A - 水蜜桃等离子体保鲜方法 - Google Patents
水蜜桃等离子体保鲜方法 Download PDFInfo
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000004321 preservation Methods 0.000 title abstract description 8
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 240000005809 Prunus persica Species 0.000 claims abstract description 42
- 235000012907 honey Nutrition 0.000 claims abstract description 42
- 201000010099 disease Diseases 0.000 claims abstract description 11
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 11
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 10
- 208000028659 discharge Diseases 0.000 claims description 11
- 241000607479 Yersinia pestis Species 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 abstract description 2
- 239000005977 Ethylene Substances 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract description 2
- 241000700605 Viruses Species 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 239000002207 metabolite Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 230000000241 respiratory effect Effects 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 description 9
- 241000238631 Hexapoda Species 0.000 description 8
- 230000004580 weight loss Effects 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 7
- 230000000844 anti-bacterial effect Effects 0.000 description 7
- 230000001580 bacterial effect Effects 0.000 description 7
- 239000002932 luster Substances 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 238000009832 plasma treatment Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- YIWGJFPJRAEKMK-UHFFFAOYSA-N 1-(2H-benzotriazol-5-yl)-3-methyl-8-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carbonyl]-1,3,8-triazaspiro[4.5]decane-2,4-dione Chemical compound CN1C(=O)N(c2ccc3n[nH]nc3c2)C2(CCN(CC2)C(=O)c2cnc(NCc3cccc(OC(F)(F)F)c3)nc2)C1=O YIWGJFPJRAEKMK-UHFFFAOYSA-N 0.000 description 1
- 241000700721 Hepatitis B virus Species 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- FHKPLLOSJHHKNU-INIZCTEOSA-N [(3S)-3-[8-(1-ethyl-5-methylpyrazol-4-yl)-9-methylpurin-6-yl]oxypyrrolidin-1-yl]-(oxan-4-yl)methanone Chemical compound C(C)N1N=CC(=C1C)C=1N(C2=NC=NC(=C2N=1)O[C@@H]1CN(CC1)C(=O)C1CCOCC1)C FHKPLLOSJHHKNU-INIZCTEOSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
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- Chemical Kinetics & Catalysis (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
Abstract
本发明公开了一种水蜜桃等离子体保鲜方法。本发明使用在常温常压条件下产生的等离子体,通过控制其处理时间、处理距离和气流量等参数,能够有效杀灭水蜜桃中的真菌、细菌类病害,对病毒也有一定的抑制作用。同时还可以起到清除乙烯、乙醇等对水蜜桃贮藏保鲜有害的代谢物、诱导水蜜桃气孔缩小、降低其呼吸强度等作用。具有较强的工业化应用前景。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种水蜜桃等离子体保鲜方法。
背景技术
水蜜桃含水量高、皮薄、极易受损伤而腐烂变质,因此不耐贮存和运输,通常贮藏期为1-2天,严重限制了销售和加工。低温和高湿是影响水蜜桃贮藏的主要因素,在水蜜桃储藏期间,随着湿度的增加,果实越易滋生细菌而腐烂,产生异味,因此,需要采用非热灭菌的方法。目前常用的非热灭菌技术有(1)超高压法,设备投入大、升降压周期长、灭菌效率低;(2)辐射法,处理后的辐射残留存在安全性的争议,不被消费者认可;(3)超声波法,仅适用于液体介质,且处理量不能太大;(4)紫外线法,灭菌周期平均在30min以上,对环境条件要求高;(5)臭氧法,有异味,不能有效杀灭乙肝病毒,且浓度过高会损伤呼吸道。
发明内容
为解决上述技术问题,本发明提供一种水蜜桃等离子体保鲜方法。
本发明的第一个目的是提供了一种水蜜桃等离子体保鲜方法,包括如下步骤:
将水蜜桃置于容器中,采用常温等离子体对其进行处理,其中,常温低压等离子体通过排气管对水蜜桃进行放电处理,放电时间为30~90s。
进一步地,所述的常温低压等离子体的气体流量为600~1000L/h。
进一步地,所述的常温低压等离子体的排气管的长度为20~40cm。
进一步地,所述的水蜜桃为无病虫害、无机械损伤的水蜜桃。
本发明的第二个目的是提供所述的方法处理得到的杀菌后的水蜜桃。
借由上述方案,本发明至少具有以下优点:
本发明使用在常温常压条件下产生的等离子体,通过控制其处理时间、处理距离和气流量等参数,能够有效杀灭水蜜桃中的真菌、细菌类病害,对病毒也有一定的抑制作用。同时还可以起到清除乙烯、乙醇等对水蜜桃贮藏保鲜有害的代谢物、诱导水蜜桃气孔缩小、降低其呼吸强度等作用。具有较强的工业化应用前景。
上述说明仅是本发明技术方案的概述,为了能够更清楚了解本发明的技术手段,并可依照说明书的内容予以实施,以下以本发明的较佳实施例说明如后。
具体实施方式
下面通过实施例的方式进一步说明本发明,但并不因此将本发明限制在所述的实施例范围之中。下列实施例中未注明具体条件的实验方法,按照常规方法和条件,或按照商品说明书选择。
实施例1:
选择无病虫害、无机械损伤、色泽鲜亮、大小形状较一致的水蜜桃,设置常温低压等离子体的放电时间为60s,放置于烧杯中,控制排气管长度为30cm,气体流量为800L/h。以未经过处理的水蜜桃做对照,分成两组,每组4份一起置于常温中,分别于24h、48h、72h后测量其失重率、杀菌率(菌落总数)、感官评分。
实施例2:
选择无病虫害、无机械损伤、色泽鲜亮、大小形状较一致的水蜜桃,设置常温低压等离子体的放电时间为30s,放置于烧杯中,控制排气管长度为30cm,气体流量为800L/h。以未经过处理的水蜜桃做对照,分成两组,每组4份一起置于常温中,分别于24h、48h、72h后测量其失重率、杀菌率(菌落总数)、感官评分。
实施例3:
选择无病虫害、无机械损伤、色泽鲜亮、大小形状较一致的水蜜桃,设置常温低压等离子体的放电时间为90s,放置于烧杯中,控制排气管长度为30cm,气体流量为800L/h。以未经过处理的水蜜桃做对照,分成两组,每组4份一起置于常温中,分别于24h、48h、72h后测量其失重率、杀菌率(菌落总数)、感官评分。
实施例4:
选择无病虫害、无机械损伤、色泽鲜亮、大小形状较一致的水蜜桃,设置常温低压等离子体的放电时间为60s,放置于烧杯中,控制排气管长度为30cm,气体流量为600L/h。以未经过处理的水蜜桃做对照,分成两组,每组4份一起置于常温中,分别于24h、48h、72h后测量其失重率、杀菌率(菌落总数)、感官评分。
实施例5:
选择无病虫害、无机械损伤、色泽鲜亮、大小形状较一致的水蜜桃,设置常温低压等离子体的放电时间为60s,放置于烧杯中,控制排气管长度为30cm,气体流量为1000L/h。以未经过处理的水蜜桃做对照,分成两组,每组4份一起置于常温中,分别于24h、48h、72h后测量其失重率、杀菌率(菌落总数)、感官评分。
实施例6:
选择无病虫害、无机械损伤、色泽鲜亮、大小形状较一致的水蜜桃,设置常温低压等离子体的放电时间为60s,放置于烧杯中,控制排气管长度为20cm,气体流量为800L/h。以未经过处理的水蜜桃做对照,分成两组,每组4份一起置于常温中,分别于24h、48h、72h后测量其失重率、杀菌率(菌落总数)、感官评分。
实施例7:
选择无病虫害、无机械损伤、色泽鲜亮、大小形状较一致的水蜜桃,设置常温低压等离子体的放电时间为60s,放置于烧杯中,控制排气管长度为40cm,气体流量为800L/h。以未经过处理的水蜜桃做对照,分成两组,每组4份一起置于常温中,分别于24h、48h、72h后测量其失重率、杀菌率(菌落总数计)、感官评分。
表1等离子体处理后水蜜桃失重率
24h | 48h | 72h | |
实施例1 | 0.01 | 0.03 | 0.05 |
实施例2 | 0.01 | 0.05 | 0.06 |
实施例3 | 0.02 | 0.05 | 0.08 |
实施例4 | 0.01 | 0.04 | 0.06 |
实施例5 | 0.01 | 0.03 | 0.06 |
实施例6 | 0.02 | 0.04 | 0.08 |
实施例7 | 0.02 | 0.05 | 0.09 |
表2等离子体处理后水蜜桃表面杀菌率
24h | 48h | 72h | |
实施例1 | 99% | 91% | 85% |
实施例2 | 96% | 91% | 81% |
实施例3 | 88% | 84% | 75% |
实施例4 | 92% | 86% | 80% |
实施例5 | 94% | 85% | 78% |
实施例6 | 96% | 90% | 83% |
实施例7 | 93% | 88% | 80% |
表3等离子体处理后水蜜桃感官评价
感官评价 | 24h | 48h | 72h |
实施例1 | 9 | 8 | 8 |
实施例2 | 8 | 8 | 7 |
实施例3 | 7 | 6 | 6 |
实施例4 | 8 | 8 | 8 |
实施例5 | 9 | 8 | 7 |
实施例6 | 8 | 7 | 7 |
实施例7 | 8 | 8 | 7 |
以上仅是本发明的优选实施方式,并不用于限制本发明,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明技术原理的前提下,还可以做出若干改进和变型,这些改进和变型也应视为本发明的保护范围。
Claims (5)
1.一种水蜜桃等离子体保鲜方法,其特征在于,包括如下步骤:
将水蜜桃置于容器中,采用常温等离子体对其进行处理,其中,常温低压等离子体通过排气管对水蜜桃进行放电处理,放电时间为30~90s。
2.根据权利要求1所述的方法,其特征在于,所述的常温低压等离子体的气体流量为600~1000L/h。
3.根据权利要求1所述的方法,其特征在于,所述的常温低压等离子体的排气管的长度为20~40cm。
4.根据权利要求1所述的方法,其特征在于,所述的水蜜桃为无病虫害、无机械损伤的水蜜桃。
5.一种权利要求1~4任一项所述的方法处理得到的杀菌后的水蜜桃。
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