CN1248589C - Method for united freshness keeping of fruit and vegetable by water content structure processing and gas regulation package - Google Patents
Method for united freshness keeping of fruit and vegetable by water content structure processing and gas regulation package Download PDFInfo
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- CN1248589C CN1248589C CN 200310112743 CN200310112743A CN1248589C CN 1248589 C CN1248589 C CN 1248589C CN 200310112743 CN200310112743 CN 200310112743 CN 200310112743 A CN200310112743 A CN 200310112743A CN 1248589 C CN1248589 C CN 1248589C
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Abstract
The present invention relates to a method for fresh cut fruits and vegetables by the combined freshness of water structuralization treatment and a gas regulating package. The method belongs to the storage technical field of the freshness of fruits and vegetables. The method provides that pressurized and mixed inert gas is used at normal temperature to treat the fresh cut fruits and vegetables so that the molecules of the seeped water of a cut surface and intercellular water from a cage-shaped hydrate (water structuralization). The method has a main process: the fresh cut fruits and the vegetables are put in a pressure processor; mixed inert gas of argon, krypton and xenon is led in according to a certain proportion; certain time is kept to form structuralization water. Thus, a subsequent freshness maintenance effect can be generated, and the respiratory rate and the enzyme activity of the treated fresh cut fruits and the vegetables are decreased. The stickiness of water between the molecules can be increased, and treatment costs are low. In addition, the fresh cut fruits and the vegetables have the advantages of little nutrient component loss, no appearance influence, long storage period and long shelf life at normal temperature by combining freshness maintenance by the gas regulating package.
Description
Technical field
The method of a kind of moisture structuring processing and controlled atmospheric packing combine freshness fresh-cut fruit and vegetable the invention belongs to fruit fresh-retaining preserving technical field.
Background technology
Fresh-cut fruit and vegetable is also referred to as minimum process (MP) fruits and vegetables, cutting fruits and vegetables abroad, be meant simple process such as fresh fruit of vegetables classification, arrangement, cleaning, cutting, fresh-keeping, packing after, carry out the goods of marketing fresh.
After the consumer buys the fresh-cut fruit and vegetable product, do not need to further process, direct-edible or cook and appoint or garnishes.Quickening and growth in the living standard along with modern life rhythm, people are more and more higher to the demand of fruits and vegetables consumption, fresh-cut fruit and vegetable is fresh, convenient with it, nutrition, characteristics such as nuisanceless, consumption figure increase in recent years is quite fast, be subjected to liking of America and Europe, Japan and other countries consumer especially, also begin to receive publicity in China.
Yet, fresh-cut fruit and vegetable is owing to cause mechanical damage through cutting in the process, can produce following adverse effect: 1) after the fresh-cut since the damaged relevant enzymes of cell be activated, respiration and all kinds of metabolic response (as: brown stain of cut surface enzymic) aggravation, make old and feeble the quickening, quality descends rapidly after the fresh-cut; 2) very easily breed in the incision microorganism, quicken the rotten of fresh-cut fruit and vegetable; 3) cutting causes cell rupture, and juice easily runs off, and interior detail intercellular moisture easily evaporates, and just easily loses the feature of fresh products in very short shelf life, greatly reduces the commodity value of fresh-cut fruit and vegetable.
Suppress enzyme after the fresh-cut and mainly adopt refrigeration (0-6 ℃), blanching preliminary treatment (100 ℃), anticorrisive agent processing, controlled atmospheric packing (MAP) etc. with control incision microorganism, the research report that employing ultra high pressure treatment (300-600MPa) and radiation are also arranged in recent years: Zhuan Rongfu etc. use 2.5kGy60Co-γ irradiation to broccoli for fresh-keeping (2002), can prolong the preservation time under the room temperature.But use irradiation treatment method when operation, to use high radiographic source, consumer psychology is had harmful effect.
Refrigeration has only postponed enzyme and action of microorganisms time, can not make enzyme deactivation and sterilization, and it is not remarkable in certain shelf life therefore to suppress effect; And the blanching preliminary treatment can make enzyme deactivation and sterilization, but the fresh-cut fruit and vegetable after the blanching often loses the fresh feature of product and the consumer can not be accepted.Though anticorrisive agent is handled the back and cleaned before edible, but still have suitable residual.Ultra high pressure treatment can make enzyme deactivation and sterilization effectively, still keeps the fresh feature of product after handling simultaneously, but because the equipment investment and the production cost of ultra high pressure treatment are all very high, therefore only is applicable to have the very fresh fruit of vegetables product of high value.Dose of radiation in safe range is handled the effect of control incision microorganism better, but is not very good to control (and the consequent brown stain) effect of enzyme.
Simple controlled atmospheric packing (MAP) can suppress the respiration of microorganism and fruits and vegetables effectively, and is effective to the shelf life that prolongs fresh fruit of vegetables, but the preservation that plays under the situation of enzyme effect aggravation after the fruits and vegetables fresh-cut is very limited.
In order to solve a juice loss and incision water evaporates difficult problem rapidly, there is report to adopt sucrose fatty ester 3.75% such as the method for filming: Li Lin etc., sodium alginate 0.5%, soluble starch 6.5%, glycerine 1%, Sodium Benzoate 1% carry out cucumber coating-film fresh-keeping research (2003), and this method can prolong the holding time, but, belong to fresh chemically owing to used anticorrisive agent.Adopt the instantaneous heat-treating methods of cut surface to make cut surface form drying layer, stop the evaporation of juice loss and internal moisture, have certain effect.But this method can cause the commodity value of fresh-cut fruit and vegetable equally and descend.Use irradiation treatment method also can reach the purpose of enzyme and sterilization of going out, but have safety issue.
Solve fruits and vegetables because the problem that produces after the fresh-cut for comprehensive, Oshita, S. etc. (1996,2000) with wild cabbage and carnation after the pressurized inert gas xenon processing fresh-cut, find: 1) part moisture is handled through structuring, its viscosity raises, and juice loss and incision water evaporates are subjected to fine inhibition; 2) enzyme ' s reaction speeding slows down.Therefore the shelf life of handling back fresh-cut wild cabbage and carnation has obtained prolongation in various degree.But the xenon that this method adopts costs an arm and a leg, and therefore is only applicable to have the very fresh products of high value.This method needs could suppress with other method coupling the breeding of incision microorganism simultaneously.
Summary of the invention
The method that the purpose of this invention is to provide a kind of moisture structuring processing and controlled atmospheric packing combine freshness fresh-cut fruit and vegetable, carry out the structuring processing by cut surface water seepage and iuntercellular water to the bigger fresh-cut fruit and vegetable of fresh-keeping difficulty, be combined with antibacterial again and the respiratory controlled atmospheric packing technology of inhibition, make it obtain long shelf freshness date.
Technical solution: the present invention is used for the preliminary treatment of preserving fruit and vegetable utilizing, select fresh, do not have to rot, the fruit and vegetable materials of maturity suitable (80%), in time reject the fruits and vegetables that rot.Raw material put into banish groove, rinse out foreign material such as surperficial silt, in water, add the suitable look preliminary treatment agent (0.1% sodium chloride) of protecting according to different fruits and vegetables kinds.Raw material is pressed processing request, and peeling, arrangement are suitable shape, can be directly used in other processing and not need once more manual processing to reach work in-process.Fruits and vegetables after the processing rinse out the juice on surface, keep good fruits and vegetables face shaping.With centrifugal method the moisture on fruits and vegetables fritter surface is removed, centrifugal rotation speed (100-500r/m) is by different fruits and vegetables kinds, the decisions such as size of stripping and slicing.Fruits and vegetables fritter (or sheet, bar, section etc.) is put into pressure vessel (environment temperature is 10-20 ℃), feed mixed inert gas (argon: 0-90%; Krypton: 0-50%; Xenon: 0-50%) and keep certain pressure (0.1-1.5Mpa), after taking out after 12-48 hour, pack with MAP again: the fruits and vegetables fritter of handling well is put into packing box, with mist (nitrogen: 80-95%; Oxygen: 3-10%; Carbon dioxide: 2-10%) carry out the MAP packing.
Because hydrone is avoided the result that contacts with hydrophobic grouping, tens hydrones and some nonpolar molecules (as: some inert gas) can form clathrate hydrate structure (claiming structuring water again) under the certain pressure condition, and when pressure was eliminated, hydrate also can slowly decompose thereupon.After forming structuring water, the hydrogen bond between the moisture increases in a large number, and its viscosity significantly raises.Under the situation of handling fresh-cut fruit and vegetable, because viscosity raises after the water-boundization, incision juice loss and iuntercellular water evaporates process are slowed down, because of required moisture with activity also descends thereupon, all kinds of enzymatic reaction speeds are slowed down.But interesting is that the structuring water state even pressure is eliminated, still has significant fresh-keeping effect after the clathrate hydrate decomposition after a period of time keeps.Be that moisture has " back presses down enzymatic reaction " effect after structuring, its reason is that initial a period of time of fresh-cut (being generally 20-30 hour) is the fast reaction phase (peak period) of various biochemical reactions (especially enzymatic reaction), has crossed this stage biochemical reaction and has eased up.
From the food security angle, be fit to as treatment media with inert gas.Theoretically, the inert gas molecular diameter that molecular weight is big more is big more, easy more and water stable bond.The cage modle hydrate that the inert gas molecule forms is the molecular pyritohedron of moisture, and the inert gas molecule is in the middle of this polyhedron, and the diameter of xenon molecule and this are polyhedral, and to hold diameter the most close.Therefore preferably to handle gas be the bigger argon of molecular weight, krypton, xenon in the present invention.Because the cost of xenon is tens of times of argon and krypton, so higher argon of employing ratio and krypton, the xenon that ratio is lower is the key point that reduces present processing cost.
In order to make fresh-cut fruit and vegetable have good shelf life, the present invention promptly adopts high CO after pressure is eliminated after structuring water presses down enzyme
2With low O
2Controlled atmosphere handle, to guarantee long shelf life, its principle is certain density CO
2The effect of good restraining spoilage organisms is arranged, and a certain amount of low O2 had both guaranteed that abnormal metabolism did not take place fresh-cut fruit and vegetable, and can suppress its respiration again.
Beneficial effect of the present invention
Compare with the background technology of control incision microorganism with inhibition enzyme after the fresh-cut, the method that the present invention utilizes the aerating of structuring water to stealthily substitute and adorn, overcome technique of refrigeration enzyme and microorganism have been suppressed the inapparent disadvantage of effect, can not produce the blanching preconditioning technique yet and make fresh-cut fruit and vegetable lose the situation of the fresh feature of product like that, more not have to resemble and produce the residual problem of harmful substance the anticorrisive agent treatment technology; Compare with the superhigh pressure technique that equipment investment and production cost are very high, equipment investment of the present invention and production cost are all lower, and the fresh fruit of vegetables product that therefore no matter is worth height all is fit to adopt; With in safe range, the radiotechnology of enzyme control poor effect is compared, the present invention not only can effectively control microorganism, can effectively control all kinds of enzymatic reactions simultaneously; Compare with simple controlled atmospheric packing (MAP) technology that fresh-keeping effect after the fruits and vegetables fresh-cut is not good, the present invention can suppress the respiration of microorganism and fruits and vegetables effectively by the previous structure water treatment under the situation of enzyme effect aggravation after the fruits and vegetables fresh-cut, prolonged the shelf life of fresh fruit of vegetables effectively.
With solve juice loss and incision water evaporates rapidly background technology compare, the present invention adopts structuring water technology that moisture viscosity is raise, juice loss and incision water evaporates are subjected to fine inhibition, overcome cut surface transient heat treatment technology and can cause the disadvantage that the commodity value of fresh-cut fruit and vegetable descends, also overcome the processing complexity that is coated with membrane technology, caused deficiencies such as appearance effects.
Because the structuring water technology that the simple xenon of the problem that produces after the fresh-cut is handled is compared, the present invention adopts the resultful inert gas argon of moisture structuring, krypton, xenon is carried out the proportioning processing, has reduced the high processing cost of background technology with comprehensive solution fruits and vegetables; The present invention adopts follow-up controlled atmospheric packing to suppress the combine freshness method of microorganism, has solved background technology effectively to the dissatisfactory deficiency of control of microorganisms.
Comprehensive and opinion, the present invention utilizes pressurized inert gas that fresh-cut fruit and vegetable is handled, because the reactivity of inert gas itself is very low, can guarantee can not produce in the processing procedure material that the people is had harm; The present invention adopts the resultful inert gas argon of moisture structuring, krypton, xenon is carried out the proportioning processing, has reduced processing cost; The controlled atmosphere parameter that is adopted is different with routine.Fresh-cut fruit and vegetable after the present invention handles has the nutritional labeling loss and lacks, and does not influence outward appearance, the characteristics that storage period is long.To compare in the same old way, the fresh-retaining preserving phase can prolong more than 1 times with undressed.
The specific embodiment
Embodiment 1: the moisture structuring preliminary treatment and the MAP of fresh-cut romaine lettuce are fresh-keeping
Select 50. in the romaine lettuce (moisture content about 90%) fresh, that nothing is rotted, maturity is suitable, every about 300 grams, at first raw material is put into gutter channel, rinse out foreign material such as surperficial silt, centrifugal (rotating speed 350r/m) removes the moisture on fruits and vegetables fritter surface, after being cut into the strip of 1 centimeter length then, the romaine lettuce bar is put into pressure vessel (environment temperature is 10-20 ℃), feeding pressure is the mist (argon: 70% of 0.4Mpa; Krypton: 15%; Xenon: 15%), and keep-up pressure, handle release discharging after 15 hours.Use the about 300 gram back distributions of feeding of the MAP packing box (membrane material is compound OPP film) of 200mm * 150mm * 30mm to pack again, its CO2 concentration be 5% and O2 concentration be 4%, all the other are nitrogen; Its normal temperature shelf life below 20 ℃ can reach more than 7 days.
Embodiment 2: moisture structuring preliminary treatment and the MAP of fresh-cut pineapple are fresh-keeping
Select 10 in the pineapple (moisture content about 92%) fresh, that nothing is rotted, maturity is suitable, each about 2 kilograms, at first raw material is cleaned, removes the peel, after being cut into the sheet of 1 cm thick then, pineapple slice is put into pressure vessel (environment temperature is 10-20 ℃), and feeding pressure is the mixed inert gas (argon: 70% of 0.6Mpa; Krypton: 20%; Xenon: 10%), and keep-up pressure, handle release discharging after 24 hours.Use the about 500 gram back distributions of feeding of the MAP packing box (material of film is compound OPP film) of 200mm * 150mm * 50mm to pack again, its CO2 concentration be 7% and O2 concentration be 3%, all the other are nitrogen; Its normal temperature shelf life below 20 ℃ can reach more than 5 days.
Embodiment 3: moisture structuring preliminary treatment and the MAP of fresh-cut sugarcane are fresh-keeping
Select 5 of the sugarcanes (moisture content about 95%) fresh, that nothing is rotted, maturity is suitable, every about 1.5 kilograms, at first raw material is cleaned, removes the peel, after being cut into the section shape of 30 centimeter length then, billets of cane is put into pressure vessel (environment temperature is 10-20 ℃), and feeding pressure is the mist (argon: 80% of 0.6Mpa; Krypton: 10%; Xenon: 10%), and keep-up pressure, handle release discharging after 30 hours.Use the about 500 gram back distributions of feeding of the MAP packing box (material of film is compound OPP film) of 350mm * 150mm * 50mm to pack again, its CO2 concentration be 3% and O2 concentration be 3%, all the other are nitrogen; Its normal temperature shelf life below 20 ℃ can reach more than 10 days.
Claims (1)
1. the method for a fresh-keeping fresh-cut fruit and vegetable is characterized in that adopting the pressurization mixed inert gas that fresh fruit of vegetables cut surface water seepage and iuntercellular water are carried out the combine freshness method that controlled atmospheric packing was handled and carried out with carbon dioxide, oxygen and nitrogen in structuring;
It is that fruits and vegetables fritter or sheet, bar, section are handled with the pressurization mixed inert gas that described fruits and vegetables cut surface water seepage and iuntercellular water carry out that structuring handles, and inert gas is the mist of argon, krypton and three kinds of gases of xenon, and its mixed proportion is argon: 70%-80%; Krypton: 10%-20%; Xenon: 10%-15%, and the 0.1-1.5Mpa that keep-ups pressure, the processing time is 12-48 hour; Described controlled atmospheric packing: concentration of carbon dioxide is 2%-10%, and oxygen concentration is 3%-10%, nitrogen 80%-95%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 200310112743 CN1248589C (en) | 2003-12-22 | 2003-12-22 | Method for united freshness keeping of fruit and vegetable by water content structure processing and gas regulation package |
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| CN 200310112743 CN1248589C (en) | 2003-12-22 | 2003-12-22 | Method for united freshness keeping of fruit and vegetable by water content structure processing and gas regulation package |
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| CN1248589C true CN1248589C (en) | 2006-04-05 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1301061C (en) * | 2005-07-01 | 2007-02-21 | 江南大学 | Three-stage composite pretreating method for delaying fresh time of putresible fruit and vegetable |
| CN101213986B (en) * | 2008-01-11 | 2010-06-02 | 江南大学 | Three-segment composite processing method for prolonging sea water vegetable fresh-keeping time |
| JP5163738B2 (en) * | 2008-02-29 | 2013-03-13 | Ｊｆｅエンジニアリング株式会社 | Cladding hydrate having latent heat storage performance, manufacturing method and manufacturing apparatus thereof, latent heat storage medium, method of increasing latent heat storage amount of clathrate hydrate, and processing device for increasing latent heat storage amount of clathrate hydrate |
| CN101700055B (en) * | 2009-11-06 | 2012-04-18 | 江南大学 | Method for quickly structurizing water molecules of fresh-cut fruits and fresh-cut vegetables under ultrahigh pressure to preserve fresh-cut fruits and vegetables with low cost |
| CN102077859B (en) * | 2010-12-06 | 2012-09-05 | 江南大学 | Method for prolonging shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases |
| CN102057981B (en) * | 2010-12-10 | 2012-09-05 | 建德市山木食品有限公司 | Combined refreshing method for prolonging shelf life of fresh vegetable lotus seed |
| CN102550652A (en) * | 2012-01-10 | 2012-07-11 | 合肥工业大学 | New application of sodium bisulfide as hydrogen sulfide donor in promoting storage and preservation of fruits and vegetables |
| CN102730320A (en) * | 2012-07-09 | 2012-10-17 | 曾宪俊 | High-pressure nitrogen freshness-keeping container and method for keeping freshness of product using same |
| CN104206523A (en) * | 2014-08-11 | 2014-12-17 | 北京市农林科学院 | Fresh-keeping method of dictyophora indusiata |
| CN105941601A (en) * | 2016-04-28 | 2016-09-21 | 中国农业大学 | Method for producing fresh-cut fruits and vegetables by using gas combined with ultra-high pressure technology |
| CN110053879A (en) * | 2018-12-17 | 2019-07-26 | 张振军 | Antistaling container |
| CN112715643B (en) * | 2020-12-30 | 2022-08-19 | 江南大学 | Fruit and vegetable bacteriostatic fresh-keeping device combining pressurized low-cost inert gas with laser microporous film air conditioning and application |
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