CN1263724A - Process for antistaling fresh wolfberry fruit - Google Patents
Process for antistaling fresh wolfberry fruit Download PDFInfo
- Publication number
- CN1263724A CN1263724A CN00103022A CN00103022A CN1263724A CN 1263724 A CN1263724 A CN 1263724A CN 00103022 A CN00103022 A CN 00103022A CN 00103022 A CN00103022 A CN 00103022A CN 1263724 A CN1263724 A CN 1263724A
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- fresh
- fruit
- antistaling
- wolfberry fruit
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- Agricultural Chemicals And Associated Chemicals (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A process for antistaling fresh wolfberry fruits includes such steps as manually collecting fresh wolfberry fruits with stalk, washing, surface sterilizing, flushing, hardening, drying in air, pre-cooling, loading in antistaling bags, and loading in cold storage. Its advantages is long antistaling period up to 3-5 months.
Description
The present invention relates to a kind of store method of fruit, particularly a kind of process for antistaling fresh wolfberry fruit.
Matrimony vine includes very abundant nutrition, and medlar fresh fruit is after harvesting as do not carry out airing, will soon go bad, thereby the matrimony vine product generally is that form with dry fruit or dry powder or fresh-keeping juice occurs, or occurs with freezing state; For a long time, people are seeking a kind of preservation method of medlar fresh fruit, but settled the present does not have good way.
The purpose of this invention is to provide a kind of easy and simple to handle, with low cost, process for antistaling fresh wolfberry fruit that equipment investment is little.
Purpose of the present invention realizes by following scheme:
Process for antistaling fresh wolfberry fruit, its technical process comprise manual pluck band handle fresh fruit, clean silt, surface disinfection, flushing, cure process, dry, precooling, dress freshness protection package, cartonning, cold storing and fresh-keeping;
Above-mentioned surface disinfection is to use the peroxide acetate aqueous solution of 0.3-0.5% (W) to soak fresh fruit 5-15 minute, pulls the back out and cleans with a water;
Above-mentioned cure process is to use the calcium chloride solution of 0.5-4% (W) to soak fresh fruit 5-15 minute;
Above-mentioned precooling is that fresh fruit is placed about 0 ℃ environment 10-15 hour;
Above-mentioned dress freshness protection package is the freshness protection package made from 3 to 8 polyethylene film, in conjunction with the antistaling agent that with sulfur dioxide is Main Ingredients and Appearance fresh fruit and antistaling agent is enclosed within the freshness protection package;
Above-mentioned cold storing and fresh-keeping be will vanning medlar fresh fruit place temperature be-freezer of 2-0 ℃ among, freezer every 10-20 days once with sulfur fumigation, ventilation then.
But medlar fresh fruit long preservation through PROCESS FOR TREATMENT of the present invention, storage life is 3-5 month, its appearance and inherent composition are the same with the medlar fresh fruit of just plucking, fruit is bright-coloured, carpopodium, the fruit leaf emerald green, simple and clear, the fresh-keeping cost of technology of the present invention is low, the fruit pollutants such as agricultural chemicals on surface after treatment can be removed, direct-edible, the medicinal or fermentation system wine of fresh fruit.
Embodiment: medlar fresh fruit is ripe when medium well, and is wonderful by hand, selects that grain is big, look bright, the fruit of no disease and pest, and the harvesting of band handle is gently removed, put down gently; Take the back and rinse out silt with clear water, carrying out surface disinfection handles, method is to use the peracetic acid soln of 0.3-0.5% (W) to soak 5-15 minute, pulling the back out washes with a water, the fresh fruit that sinks to is under water given it up, carry out cure process subsequently, method is to use the calcium chloride solution of 0.5-4% (W) to soak 5-15 minute, dries naturally then, places environment 10-15 hour about 0 ℃, carry out precooling treatment, adorn freshness protection package then, freshness protection package is selected 3 to 8 Polythene Bag for use, adorns one bag for 5 jin, antistaling agent for grape I number (effective ingredient is a sulfur dioxide) the 2-4 sheet that agricultural products fresh-keeping center, Tianjin produces of packing in every bag, seal behind the dress, in the packing case of packing into, send into freezer, temperature of ice house is controlled at-2-0 ℃ scope in, freezer every two weeks with 5 gram/m
3Sulfur fumigation once, ventilation then.
Claims (6)
1. process for antistaling fresh wolfberry fruit, it is characterized in that its technical process comprise pluck band handle fresh fruit, cleaning, silt, surface disinfection, flushing, cure process by hand, dry, precooling, dress freshness protection package, cartonning, cold storing and fresh-keeping.
2. process for antistaling fresh wolfberry fruit as claimed in claim 1 is characterized in that above-mentioned surface disinfection is to use the peroxide acetate aqueous solution of 0.3-0.5% (W) to soak fresh fruit 5-15 minute, pulls the back out and cleans with a water.
3. process for antistaling fresh wolfberry fruit as claimed in claim 1 is characterized in that above-mentioned cure process is to use the calcium chloride solution of 0.5-4% (W) to soak fresh fruit 5-15 minute.
4. process for antistaling fresh wolfberry fruit as claimed in claim 1 is characterized in that above-mentioned precooling is that fresh fruit is placed about 0 ℃ environment 10-15 hour.
5. process for antistaling fresh wolfberry fruit as claimed in claim 1 is characterized in that above-mentioned dress freshness protection package is the freshness protection package made from 3 to 8 polyethylene film, is enclosed within fresh fruit and antistaling agent in the freshness protection package in conjunction with the antistaling agent that with sulfur dioxide is Main Ingredients and Appearance.
6. process for antistaling fresh wolfberry fruit as claimed in claim 1, it is characterized in that above-mentioned cold storing and fresh-keeping be will vanning medlar fresh fruit place temperature be-freezer of 2-0 ℃ among, freezer every 10-20 days once with sulfur fumigation, ventilation then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001030221A CN1172606C (en) | 2000-02-29 | 2000-02-29 | Process for antistaling fresh wolfberry fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001030221A CN1172606C (en) | 2000-02-29 | 2000-02-29 | Process for antistaling fresh wolfberry fruit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1263724A true CN1263724A (en) | 2000-08-23 |
| CN1172606C CN1172606C (en) | 2004-10-27 |
Family
ID=4576708
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB001030221A Expired - Fee Related CN1172606C (en) | 2000-02-29 | 2000-02-29 | Process for antistaling fresh wolfberry fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1172606C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1305413C (en) * | 2002-12-12 | 2007-03-21 | 李振声 | Process and antistaling agent for ordinary-temp freshness-retaining producing raw wolfberry juice |
| CN102422871A (en) * | 2011-11-01 | 2012-04-25 | 青海清华博众生物技术有限公司 | Fresh-keeping method for fresh eating medlar |
| CN103190627A (en) * | 2013-05-05 | 2013-07-10 | 张志年 | Preparation method of freeze-dried medlar |
| CN103416483A (en) * | 2013-09-04 | 2013-12-04 | 宁夏林业研究所股份有限公司 | Preservation method for fresh lycium barbarum |
| CN106722479A (en) * | 2016-12-12 | 2017-05-31 | 宁夏沃福百瑞枸杞产业股份有限公司 | A kind of production method of Lycium chinense juice fresh fruit can |
| CN106879718A (en) * | 2017-01-22 | 2017-06-23 | 舟山金星水产有限公司 | Chinese lute shrimp antistaling process |
| CN111264610A (en) * | 2020-03-16 | 2020-06-12 | 邱绚波 | Fresh-keeping method for fresh wolfberry fruits |
-
2000
- 2000-02-29 CN CNB001030221A patent/CN1172606C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1305413C (en) * | 2002-12-12 | 2007-03-21 | 李振声 | Process and antistaling agent for ordinary-temp freshness-retaining producing raw wolfberry juice |
| CN102422871A (en) * | 2011-11-01 | 2012-04-25 | 青海清华博众生物技术有限公司 | Fresh-keeping method for fresh eating medlar |
| CN103190627A (en) * | 2013-05-05 | 2013-07-10 | 张志年 | Preparation method of freeze-dried medlar |
| CN103416483A (en) * | 2013-09-04 | 2013-12-04 | 宁夏林业研究所股份有限公司 | Preservation method for fresh lycium barbarum |
| CN106722479A (en) * | 2016-12-12 | 2017-05-31 | 宁夏沃福百瑞枸杞产业股份有限公司 | A kind of production method of Lycium chinense juice fresh fruit can |
| CN106879718A (en) * | 2017-01-22 | 2017-06-23 | 舟山金星水产有限公司 | Chinese lute shrimp antistaling process |
| CN111264610A (en) * | 2020-03-16 | 2020-06-12 | 邱绚波 | Fresh-keeping method for fresh wolfberry fruits |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1172606C (en) | 2004-10-27 |
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| CF01 | Termination of patent right due to non-payment of annual fee |