CN114176125B - Method for delaying tissue breakdown of fresh-cut kiwi fruits - Google Patents
Method for delaying tissue breakdown of fresh-cut kiwi fruits Download PDFInfo
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- CN114176125B CN114176125B CN202111569358.2A CN202111569358A CN114176125B CN 114176125 B CN114176125 B CN 114176125B CN 202111569358 A CN202111569358 A CN 202111569358A CN 114176125 B CN114176125 B CN 114176125B
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- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 108
- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 108
- 241000366676 Justicia pectoralis Species 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 22
- 230000015556 catabolic process Effects 0.000 title claims abstract description 20
- XXRCUYVCPSWGCC-UHFFFAOYSA-N Ethyl pyruvate Chemical compound CCOC(=O)C(C)=O XXRCUYVCPSWGCC-UHFFFAOYSA-N 0.000 claims abstract description 27
- 229940117360 ethyl pyruvate Drugs 0.000 claims abstract description 27
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 24
- 239000000661 sodium alginate Substances 0.000 claims abstract description 24
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 24
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 19
- 238000004806 packaging method and process Methods 0.000 claims abstract description 16
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 14
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 14
- 239000001527 calcium lactate Substances 0.000 claims abstract description 14
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 239000005708 Sodium hypochlorite Substances 0.000 claims abstract description 6
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000007864 aqueous solution Substances 0.000 claims description 20
- 239000001110 calcium chloride Substances 0.000 claims description 18
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 18
- 238000003860 storage Methods 0.000 claims description 17
- 238000001514 detection method Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 229910052751 metal Inorganic materials 0.000 claims description 10
- 239000002184 metal Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 239000000243 solution Substances 0.000 claims description 10
- 238000009501 film coating Methods 0.000 claims description 9
- 239000007888 film coating Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000007664 blowing Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000009448 modified atmosphere packaging Methods 0.000 claims description 5
- 239000002689 soil Substances 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000011162 core material Substances 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 26
- 238000012856 packing Methods 0.000 description 15
- 230000000694 effects Effects 0.000 description 7
- 230000009467 reduction Effects 0.000 description 7
- 238000004321 preservation Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 238000007542 hardness measurement Methods 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 238000004378 air conditioning Methods 0.000 description 3
- 159000000007 calcium salts Chemical class 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
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- 238000012545 processing Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 230000008093 supporting effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000018481 Hylocereus undatus Nutrition 0.000 description 1
- 244000157072 Hylocereus undatus Species 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000002595 cold damage Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012536 packaging technology Methods 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 238000004017 vitrification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B7/148—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 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
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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
The invention relates to a method for delaying tissue breakdown of fresh-cut kiwi fruits, which comprises the steps of pre-cooling kiwi fruits in a refrigerator at 3-7 ℃ for 12-24 hours, soaking in a sodium hypochlorite solution of 100-200g/L for 3-5min, soaking in a calcium chloride solution and a calcium lactate solution with mass fraction of 1.0-3.0% for 5-10min for drying after fresh-cutting, and packaging ethyl pyruvate embedded by sodium alginate according to the mass to volume ratio of 1-3g/L in a packaging box by air regulation. The fresh-cut kiwi fruits prepared by the method provided by the invention have good tissue structure in shelf life, are suitable for modern consumption requirements, and have wide market prospects.
Description
Technical Field
The invention belongs to the technical field of fruit preservation, and relates to a method for delaying tissue breakdown of fresh-cut kiwi fruits.
Background
Fresh-cut fruits (Fresh-cut fruits) are also called light-processed fruits, least-processed fruits and cut fruits, and refer to ready-to-eat or ready-to-prepare fruit processing products for consumers or catering industry after the Fresh fruits are subjected to pre-cooling, sorting, cleaning, sterilizing, draining, pretreatment, cutting, color protection/non-color protection, packaging and the like. The tissue collapse refers to a phenomenon that the pulp tissue structure of fresh-cut fruits is destroyed under the action of external conditions, so that cell walls, cell membranes and the like lose the supporting effect and collapse is caused. The occurrence of tissue breakdown is accompanied by quality degradation, which is an important indicator of freshness of fresh cut fruits, and the fruits which are easy to cause tissue breakdown mainly comprise fruits such as watermelons, melons, kiwi fruits, dragon fruits and the like. After fresh-cut processing, the texture characteristics of pulp tissues change and the hardness is reduced along with the acceleration of the aging process, cell gaps and skeleton supporting substances are degraded, free water and nutrient substances in pulp cells overflow, so that cell skeletons collapse and tissues collapse, the quality of the fresh-cut fruits is deteriorated, and the commodity value is lost. The problem of tissue collapse of fresh cut fruits is usually solved by selecting raw material varieties, controlling the maturity of the raw materials, improving the cutting mode, applying fresh-keeping technology and the like.
In the fresh-cut fruit processing technique and quality evaluation (2021 edition), the light transmittance of pulp tissue is enhanced, and the phenomenon of showing vitrification and transparency is called translucency, which is mainly caused by tissue aging or cold damage at low temperature. Softening means that the hardness and brittleness of the pulp are reduced, and the pulp is changed along with the pectase activity, the pectate degree, the molecular mass, the type constitution and the like, wherein the hardness of the pulp is expressed by the hardness, and the hardness of the pulp is gradually reduced in the storage process of the fresh-cut fruits, so that the hardness can be also used as an important index for evaluating the quality of the fresh-cut fruits.
The food preservative can be divided into physical preservation, chemical preservation, biological preservation, composite preservation and the like according to the properties, the methods have different effects on the fruit which is not cut, the physical method can influence the sensory quality of the food, the chemical method can cause the problem of food safety, and the safer and more efficient method can be a biological preservation mode, but the cost is higher. However, no technology is disclosed for influencing the quality of fresh fruits such as tissue collapse, softening and the like in the storage of fresh cut fruits.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a method for delaying tissue breakdown of fresh-cut kiwi fruits, which can effectively delay the tissue breakdown process of the fresh-cut kiwi fruits.
In order to achieve the above purpose, the method for delaying tissue breakdown of fresh-cut kiwi fruits provided by the invention comprises the following steps:
(1)kiwi fruit: selecting the plant diseases and insect pests free material with hardness of 0.3-3.0kg/cm 2 Is prepared from fructus Actinidiae chinensis;
(2) Precooling and cleaning: the raw materials are put into a refrigeration house with the temperature of 3-7 ℃ for precooling for 12-24 hours, and then are washed by clean water, so that soil on the surface is washed off.
(3) Surface sterilization: soaking cleaned fructus Actinidiae chinensis in 100-200g/L sodium hypochlorite solution for 3-5min, and washing with clear water for 1-2min.
(4) Peeling and cutting: the skin of the kiwi fruit is removed by mechanical peeling or manual operation, and then the pulp of the kiwi fruit is cut into a fixed shape.
(5) Film coating and drying: uniformly soaking the segmented kiwi fruit pulp for 5-10min by using a film coating agent, and then blowing at a position 10-15cm away from the segmented kiwi fruit pulp for 5-10min by using a fan with adjustable power at a wind speed of 8.0-10.7 m/s.
(6) And (3) packaging: the kiwi fruit pulp after being coated and dried is put into a packing box in a proportion of 2/5 to 3/5 of the volume of the packing box, then the ethyl pyruvate after being embedded and dried by sodium alginate is put into the packing box according to the mass to volume ratio (the mass of the ethyl pyruvate embedded by sodium alginate and the volume of the packing box) of 1 to 3g/L, and then O with the volume ratio of 1 to 10 percent is used 2 1-10% CO 2 ，80-90％N 2 Performing modified atmosphere packaging;
(7) And (3) detection: and (5) carrying out metal detection on the packaged kiwi fruit pulp by using a metal detector.
(8) And (3) storage: and (5) placing the detected and packaged kiwi fruit pulp into a refrigeration house at 3-7 ℃ for storage.
Preferably, the fixed shape is a sheet of 8-10 mm.
Preferably, the film coating agent is: 0.5 to 1.5 percent of calcium chloride aqueous solution by mass percent or 1.0 to 3.0 percent of calcium lactate aqueous solution by mass percent or 1.0 to 2.0 percent of calcium lactate and calcium chloride (wherein, the concentration of the calcium chloride aqueous solution is more than 0 and less than or equal to 1.0 percent) compound aqueous solution by mass percent.
Preferably, the preparation method of the ethyl pyruvate after embedding and drying by sodium alginate comprises the following steps: embedding sodium alginate solution with the mass fraction of 1.5% as a wall material and ethyl pyruvate as a core material, embedding 2-8g of ethyl pyruvate in 100g of sodium alginate solution, and freeze-drying after embedding.
The method is firstly applied to the fresh-cut fruits by combining the physical mode of air conditioning and low-temperature storage and the mode of treating ethyl pyruvate and calcium salt in a chemical fresh-keeping mode, so that a good effect is obtained. The calcium chloride in the calcium salt has the best effect of keeping the hardness of fruits, but the bitter taste is easy to generate when the dosage is too high, and the single calcium lactate has good effects of tissue breakdown and hardness maintenance of the fresh-cut kiwi fruit pulp, but has poor solubility effect. Therefore, the combination of calcium chloride and calcium lactate can solve the problem of mouthfeel of the fresh-cut fruits, and can delay the tissue breakdown of the fresh-cut fruits. The ethyl pyruvate also delays the hardness reduction and the transparentization of the fresh-cut fruits.
The invention has the advantages that:
the invention provides a method for delaying tissue breakdown of fresh-cut kiwi fruits, which comprises the steps of coating kiwi fruit pulp with an aqueous solution of calcium chloride and calcium lactate with proper concentration, then placing ethyl pyruvate after sodium alginate embedding and drying into a kiwi fruit pulp packaging box, and using an air-conditioning packaging technology, so that the tissue breakdown of kiwi fruit pulp can be better delayed under the condition of low-temperature storage, and the quality of the kiwi fruit pulp can be improved within 72 hours of shelf life. Within the shelf life of 72 hours, the hardness reduction rate of the kiwi fruit pulp is reduced by 15-30% compared with that of a blank control group, and the L value reduction rate of the kiwi fruit pulp is reduced by 5-10% compared with that of the blank control group, so that the quality of the kiwi fruit pulp is maintained. The invention well solves the problems of tissue collapse and the like of fresh-cut fruits at the present stage by physical fresh-keeping such as refrigeration and air-conditioning storage and simultaneously assisting in chemical combination such as treatment of ethyl pyruvate, calcium salt and the like.
Drawings
FIG. 1 shows the hardness and brightness measurement positions of kiwi fruit pulp.
FIG. 2 is a line graph showing the hardness measurement of kiwi fruit pulp treated with an aqueous solution of calcium chloride and calcium lactate.
FIG. 3 is a line graph showing the L-value measurement of kiwi fruit pulp treated with an aqueous solution of calcium chloride and calcium lactate.
FIG. 4 is a graph showing a hardness measurement line of kiwi fruit pulp treated with ethyl pyruvate after sodium alginate embedding and drying.
Detailed Description
The embodiments of the present invention will be described in detail and fully described below to enable those skilled in the art to more readily understand the advantages and features of the present invention and to make a clear and concise description of the scope of the present invention. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
The sodium alginate provided by the invention is used as an embedding system because of low cost, no toxicity and biocompatibility. Ethyl pyruvate is used as food additive, is colorless transparent liquid at normal temperature, is extremely volatile, solves the problem of extremely volatile ethyl pyruvate through sodium alginate embedding, and plays a role in slow release. The additive materials and the intake of the additive materials in the invention all accord with food safety.
Example 1
1. Fruit of kiwi fruit (Haiwod variety): selecting the plant diseases and insect pests free material with hardness of 1.5kg/cm 2 The left and right kiwi fruits are used as raw materials.
2. Precooling and cleaning: the raw materials are put into a refrigerator with the temperature of 4 ℃ for precooling for 24 hours, and then are washed by clean water, so that soil and the like on the surface are washed off.
3. Surface sterilization: and (5) soaking the cleaned kiwi fruits in a sodium hypochlorite solution with the concentration of 200g/L for 5min.
4. Peeling and cutting: the skin of the kiwi fruit is removed by mechanical peeling or manual operation, and then the kiwi fruit pulp is cut into 8mm slices.
5. Film coating and drying: uniformly soaking the segmented kiwi fruit pulp for 5min by using a calcium chloride aqueous solution with the mass fraction of 1.0%, and then blowing at a position 15cm away from the segmented kiwi fruit pulp for 5min by using an electric fan with adjustable power at a speed of 10 m/s.
6. And (3) packaging: the kiwi fruit pulp after being coated and dried is put into the packaging box in a proportion of 1/2 of the volume of the packaging boxIn the packing box, the sodium alginate embedded and dried ethyl pyruvate is put into the packing box according to the mass to volume ratio (the mass of the sodium alginate embedded ethyl pyruvate and the volume of the packing box) of 1g/L, and O with the volume ratio of 10 percent is used 2 5% CO 2 ，85％N 2 And (5) performing modified atmosphere packaging.
7. And (3) detection: and (5) carrying out metal detection on the packaged kiwi fruit pulp by using a metal detector.
8. And (3) storage: and (5) placing the detected and packaged kiwi fruit pulp into a refrigerator for storage at 4 ℃.
Example 2
1. Fruit of kiwi fruit (Haiwod variety): selecting the plant diseases and insect pests free material with hardness of 1.5kg/cm 2 The left and right kiwi fruits are used as raw materials.
2. Precooling and cleaning: the raw materials are put into a refrigerator with the temperature of 4 ℃ for precooling for 24 hours, and then are washed by clean water, so that soil and the like on the surface are washed off.
3. Surface sterilization: and (5) soaking the cleaned kiwi fruits in a sodium hypochlorite solution with the concentration of 200g/L for 5min.
4. Peeling and cutting: the skin of the kiwi fruit is removed by mechanical peeling or manual operation, and then the kiwi fruit pulp is cut into 8mm slices.
5. Film coating and drying: uniformly soaking the segmented kiwi fruit pulp for 5min by using a calcium lactate aqueous solution with the mass fraction of 2.0%, and blowing the kiwi fruit pulp 15cm away from the segmented kiwi fruit pulp for 5min by using an electric fan with adjustable power at the speed of 10 m/s.
6. And (3) packaging: the kiwi fruit pulp after being coated and dried is put into a packing box in a proportion of 1/2 of the volume of the packing box, the ethyl pyruvate after being embedded and dried by sodium alginate is put into the packing box according to the mass to volume ratio (the mass of the ethyl pyruvate embedded by sodium alginate and the volume of the packing box) of 2g/L, and 5 percent of O is used 2 5% CO 2 ，90％N 2 And (5) performing modified atmosphere packaging.
7. And (3) detection: and (5) carrying out metal detection on the packaged kiwi fruit pulp by using a metal detector.
8. And (3) storage: and (5) placing the detected and packaged kiwi fruit pulp into a refrigerator for storage at 4 ℃.
Example 3
1. Kiwi fruit (sea wald variety): selecting the plant diseases and insect pests free material with hardness of 1.5kg/cm 2 The left and right kiwi fruits are used as raw materials.
2. Precooling and cleaning: the raw materials are put into a refrigerator with the temperature of 4 ℃ for precooling for 24 hours, and then are washed by clean water, so that soil and the like on the surface are washed off.
3. Surface sterilization: and (5) soaking the cleaned kiwi fruits in a sodium hypochlorite solution with the concentration of 200g/L for 5min.
4. Peeling and cutting: the skin of the kiwi fruit is removed by mechanical peeling or manual operation, and then the kiwi fruit pulp is cut into 8mm slices.
5. Film coating and drying: uniformly soaking the segmented kiwi fruit pulp for 5min by using an aqueous solution of calcium lactate with the mass fraction of 1.5% and calcium chloride with the mass fraction of 0.5%, and then blowing for 5min at a position which is 15cm away from the segmented kiwi fruit pulp by using an electric fan with adjustable power at the speed of 10 m/s.
6. And (3) packaging: the kiwi fruit pulp after being coated and dried is put into a packing box in a proportion of 1/2 of the volume of the packing box, the ethyl pyruvate after being embedded and dried by sodium alginate is put into the packing box according to the mass to volume ratio (the mass of the ethyl pyruvate embedded by sodium alginate and the volume of the packing box) of 3g/L, and O with the volume ratio of 10 percent is used 2 10% CO 2 ，80％N 2 And (5) performing modified atmosphere packaging.
7. And (3) detection: and (5) carrying out metal detection on the packaged kiwi fruit pulp by using a metal detector.
8. And (3) storage: and (5) placing the detected kiwi fruit pulp into a refrigeration house at 4 ℃ for storage.
Example 4
The kiwi fruits treated by the method for delaying tissue breakdown of freshly cut kiwi fruits adopted in examples 1-3 were tested for transparency and hardness to reflect the degree of tissue breakdown of kiwi fruits.
The effect of the transparentization is the root cause of the change in the shading value. The kiwi fruit pulp has the characteristics of absorbing a small part of color light, rebounding most of the color light, and when the transparency of the kiwi fruit pulp is increased, not only the brightness is changed and the brightness is naturally increased, but also the kiwi fruit pulp can absorb more color light, the rebounding color light is less reflected on the reduction of the absorbed light of the color difference meter, and the brightness is naturally reduced. And measuring the brightness of the kiwi fruits by using a color difference meter as an index for measuring the transparency, wherein the L value represents the brightness in the color difference meter.
The hardness of the pulp is expressed by the hardness, the hardness of the kiwi fruit pulp is detected by a texture analyzer, and the hardness is used as an index for measuring the softening of the pulp.
The blank group used for detection was kiwi fruit pulp treated according to steps 1 to 5 in example 1, and the calcium chloride aqueous solution with a mass fraction of 1.0% in step 5 was replaced with clear water and placed in a refrigerator at 4 ℃ for storage. The 1 group, the 2 group and the 3 group are respectively the kiwi fruit pulp treated in the steps 1 to 5 of the example 1, the example 2 and the example 3, and the kiwi fruit pulp is put into a refrigeration house at the temperature of 4 ℃ for storage and is used as a sample to be tested.
The hardness measurement method comprises the following steps:
blank (control), group 1 (example 1), group 2 (example 2), group 3 (example 3) test samples were taken on days 0, 2, 4, 6, 8, respectively. The hardness of the kiwi fruit pulp of the sample is measured by a texture analyzer, the position between the outer surface and the center of the kiwi fruit pulp (the position shown in figure 1) is selected, and the hardness measurement line diagram is shown in figure 2.
As can be seen from fig. 2, after the treatment in steps 1-5 of the invention, the hardness reduction rate of the group 1, group 2 and group 3 kiwi fruit pulp is reduced by 15% -30% in 2 days and 4 days compared with that of the blank control group, the softening of the kiwi fruit pulp is slowed down within 72 hours of shelf life, the taste of the kiwi fruit pulp is kept, and the kiwi fruit pulp maintains better quality within the shelf life.
The method for measuring transparency comprises the following steps:
blank (control), group 1 (example 1), group 2 (example 2), group 3 (example 3) test samples were taken on days 0, 2, 4, 6, 8, respectively. The L value (darkness) of the sample kiwi fruit pulp was measured with a color difference meter (Konica Minolta).
After the treatment by the steps, the L value reduction rate of the kiwi fruit pulp of the 1 group, the 2 group and the 3 group in 2 days and 4 days is reduced by 5-10% compared with that of the blank control group, the transparency of the kiwi fruit pulp can be effectively slowed down, and the color darkening of the kiwi fruit pulp can be slowed down.
And (3) measuring the hardness of the kiwi fruit pulp treated by the ethyl pyruvate after embedding and drying of sodium alginate:
the blank control group used for detection is kiwi fruit pulp treated according to steps 1 to 8 in example 1, the calcium chloride aqueous solution with the mass fraction of 1.0% in step 5 is replaced by clear water, and ethyl pyruvate after embedding and drying by sodium alginate is not put into step 6. Groups 1, 2 and 3 are respectively the kiwi fruit pulp treated in the steps 1, 2 and 3 of the example 1 and 8, wherein the aqueous solution of calcium chloride with the mass fraction of 1.0% of the step 5, the aqueous solution of calcium lactate with the mass fraction of 2.0%, the aqueous solution of calcium lactate with the mass fraction of 1.5% and the aqueous solution of calcium chloride with the mass fraction of 0.5% are replaced by clean water.
Blank (control), group 1 (example 1), group 2 (example 2), group 3 (example 3) test samples were taken on days 0, 2, 4, 6, 8, respectively. The hardness of the packaged kiwi fruit pulp is measured by a texture analyzer, and the position between the outer surface and the center (the position shown in figure 1) of the kiwi fruit pulp is selected, and the measurement is performed by using a probe with the diameter of 3 mm.
After the treatment by the steps, the hardness reduction rate of the kiwi fruit pulp of the group 1, the group 2 and the group 3 is reduced by about 9% -30% compared with that of the blank control group in 2 and 4 days, the softening of the kiwi fruit pulp is slowed down within the shelf life of 72 hours, the taste of the kiwi fruit pulp is kept, and the kiwi fruit pulp maintains better quality within the shelf life.
According to the method for delaying tissue breakdown of the fresh-cut kiwi fruits, disclosed by the embodiment of the invention, the fresh-cut kiwi fruits are subjected to exogenous calcium coating treatment (calcium chloride and calcium lactate), and are subjected to sodium alginate embedded and dried ethyl pyruvate treatment (EP), and meanwhile, the fresh-cut kiwi fruits are stored under a certain temperature condition through air-conditioned packaging treatment, so that the tissue breakdown process of the fresh-cut kiwi fruits can be effectively delayed, the kiwi fruits can maintain good quality within the shelf life, and the kiwi fruits are easy to accept by consumers.
The foregoing detailed description of the embodiments of the invention has been presented only by way of example for purposes of illustration and description, and should not be taken as limiting the scope of the invention. Likewise, any person skilled in the art can make various equivalent changes or substitutions according to the technical solution of the present invention and the description of the preferred embodiments thereof, but all such changes or substitutions shall fall within the scope of the claims of the present invention.
Claims (2)
1. A method for delaying tissue breakdown of fresh-cut kiwi fruits is characterized by comprising the following steps:
(1) Selecting kiwi fruits: selecting the plant diseases and insect pests free material with hardness of 0.3-3.0kg/cm 2 Is prepared from fructus Actinidiae chinensis;
(2) Precooling and cleaning: the raw materials are put into a refrigeration house with the temperature of 3-7 ℃ for precooling for 12-24 hours, and then are washed by clean water, and soil on the surface is washed off;
(3) Surface sterilization: soaking cleaned fructus Actinidiae chinensis in 100-200g/L sodium hypochlorite solution for 3-5min, and washing with clear water for 1-2min;
(4) Peeling and cutting: removing the skin of the kiwi fruits by using machinery or manual operation, and then cutting the pulp of the kiwi fruits into a fixed shape;
(5) Film coating and drying: uniformly soaking the segmented kiwi fruit pulp for 5-10min by using a film coating agent, and then blowing at a position 10-15cm away from the segmented kiwi fruit pulp for 5-10min by using a fan with adjustable power at a wind speed of 8.0-10.7 m/s;
(6) And (3) packaging: putting the coated and dried kiwi fruit pulp into a packaging box in a proportion of 2/5-3/5 of the volume of the packaging box, embedding and drying ethyl pyruvate with sodium alginate, putting into the packaging box according to the mass ratio of the sodium alginate embedded ethyl pyruvate to the volume ratio of 1-3g/L of the packaging box, and using O with the volume ratio of 1-10% 2 1-10% CO 2 ，80-90％N 2 Performing modified atmosphere packaging;
(7) And (3) detection: using a metal detector to detect metal of the packaged kiwi fruit pulp;
(8) And (3) storage: placing the detected and packaged kiwi fruit pulp into a refrigeration house at 3-7 ℃ for storage;
wherein the film coating agent is a compound aqueous solution of calcium lactate and calcium chloride with the mass fraction of 1.0% -2.0%, wherein the concentration of the calcium chloride aqueous solution in the compound aqueous solution is as follows: the concentration of the calcium chloride aqueous solution is more than 0 and less than or equal to 1.0 percent;
the preparation method of the ethyl pyruvate after embedding and drying by sodium alginate comprises the following steps: embedding sodium alginate solution with the mass fraction of 1.5% as a wall material and ethyl pyruvate as a core material, embedding 2-8g of ethyl pyruvate in 100g of sodium alginate solution, and freeze-drying after embedding.
2. The method for delaying tissue breakdown of freshly cut kiwi fruits as claimed in claim 1, wherein the fixed shape is a sheet shape of 8-10 mm.
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