CN1502249A - Freshness-retaining method for fruit and vegetable - Google Patents
Freshness-retaining method for fruit and vegetable Download PDFInfo
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- CN1502249A CN1502249A CNA021477221A CN02147722A CN1502249A CN 1502249 A CN1502249 A CN 1502249A CN A021477221 A CNA021477221 A CN A021477221A CN 02147722 A CN02147722 A CN 02147722A CN 1502249 A CN1502249 A CN 1502249A
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Abstract
The present invention relates to a freshness-retaining technique for fruits and vegetable, in particular, it relates to a freshness-retaining method for freshly-cut fruits and vegetables. For pre-treated fruits and vegetables said invented freshness-retaining technique includes the following freshness-retaining processes: lactic acid bacteria fermentation treatment process, ozone (O3) and hydrogen peroxide (H2O2) combined oxidation cold sterilizing process, ultrasonic cleaning process and UV-C radiation sterilization process and adopting correspondent package modes so as to retain freshness of fruits and vegetables.
Description
Affiliated technical field
The present invention relates to a kind of fruit and vegetable preserving method, particularly relate to the fresh-cut fruit and vegetable preservation method of (also claiming the MP fruits and vegetables).
Background technology
Fresh-cut fruit and vegetable is meant that the fresh fruit of vegetables raw material is through cleaning, peeling (shell), cutting, carry out behind the processing pretreatment process such as finishing the fruit and vegetable product that makes things convenient for that Preservation Treatment forms, it is a kind of emerging garden stuff processing method, have characteristics such as fresh, nutrition, convenience, be subjected to consumer's welcome deeply, the market prospect is wide.Compare with the fresh fruit of vegetables raw material, the fresh-cut fruit and vegetable institutional framework has suffered destruction, further created condition for the microbial infection breeding, fresh-keeping difficulty strengthens, fresh-cut fruit and vegetable is still organism alive, still carrying out the variation on a series of physiology and the biochemistry in its tissue, and it is more violent than organizing not destroyed fruit and vegetable physiological regulation and biochemical activity, these activities must make the quality of fresh-cut fruit and vegetable product descend faster, shelf life also shortens greatly, even some pathogenic bacteria not only causes product to addle, and also can produce harm to human body.
At present, both at home and abroad to Fresh keeping way for fruit and vegetable, mainly be to adopt low temperature process, cold chain transportation, cryopreservation and sale; Or in process, be aided with and add fruit and vegetable fresh-keeping agent etc.As open (bulletin) number 1123604 disclosed a kind of Kiwi berrys and the semi-finished product freeze preservation storage method of Chinese patent, be exactly to adopt low temperature clammy fresh-keeping in storage with in selling, fresh fruit is placed on freeze preservation under the extremely subzero 30 degree low temperature of subzero 6 degree Celsius, to solve storage, a transportation difficult problem.Disclosed emulsifying agent with polyethylene fat and wax is as fruit and vegetable fresh-keeping agent in U.S. Pat 3,420,790, and it is except that period of storage is short, and often there is residual hazard in this class chemical coating, and can produce can certain side effect.And more existing preserving fruit and vegetable utilizing ways may not be suitable for other fruits and vegetables at one or more fruit and vegetable varieties, and are undesirable or inapplicable to many fresh-cut fruit and vegetable fresh-keeping effects especially.Thereby how to guarantee the fresh-cut fruit and vegetable marketing quality, and prolong its product shelf life, be current preserving fruit and vegetable utilizing field problem demanding prompt solution.
Summary of the invention
The objective of the invention is: a kind of fruit and vegetable preserving method that can both be suitable under normal temperature and cold chain condition is provided, it is suitable for most fruit and vegetable varieties, particularly be applicable to the preservation method of fresh-cut fruit and vegetable, can further guarantee the fresh-cut fruit and vegetable marketing quality, prolong its product shelf life.
The objective of the invention is to realize by such technical method: fresh fruit of vegetables according to procedure clean, remove the peel (shell), cut, step such as finishing carries out preliminary treatment, for through pretreated fruits and vegetables applied in any combination lactobacillus-fermented treatment technology, ozone (O
3) and hydrogen peroxide (H
2O
2) co-oxidation cold sterilization technology, ultrasonic cleaning technology, ultraviolet light (UV-C) radio sterilization technology etc. destroy or suppress the fruit and vegetable physiological regulation activity, kill the harmful microorganism that infects fruits and vegetables, degrading pesticide residues, and at the fruit and vegetable varieties physiological property, adopt corresponding manner of packing, to reach the purpose of preserving fruit and vegetable utilizing.
The specific embodiment
To be submerged into weight ratio content through the pretreated fruits and vegetables of above-mentioned procedure is that (sodium chloride content is decided according to fruit and vegetable varieties) soaks in 1.0% to 10% the sodium-chloride water solution, for it creates the condition of an anoxybiotic, and the gas of the pickled fermented generation of fruits and vegetables is successfully effluxed.Under the condition of anoxybiotic, lactic acid bacteria attached to fruit and vegetable surfaces can breed growth, and generates lactic acid, and fermentation time is decided according to fruit and vegetable varieties and room temperature, control to generally that lactic acid content reaches 0.1% to 1.5% in the sodium-chloride water solution, and when pH value≤5 conditions, stop lactobacillus-fermented.At biological fermentation process, fruits and vegetables organism physiologically active or destroyed or be suppressed, its physiology and biochemical activity significantly reduce, even stop, the bioenzyme activity of special fruit and vegetable surfaces is suppressed greatly or is destroyed, especially the oxidizing brown stain of polyphenol oxidase obtains stoping or slowing down, for next step oxidation disinfection has been created condition.
Fruits and vegetables that will be behind lactobacillus-fermented are submerged into every liter and contain 0.1 milligram to 5.0 milligrams ozone and every liter and contain 5.0 milligrams carry out immersion treatment to the mixed aqueous solution of 100 milligrams of hydrogen peroxide.Ozone and hydrogen peroxide all are strong oxidizers, their combinations can produce the extremely strong active group OH free radical of oxidability, its energy kill bacteria, fungi and virus, the residues of pesticides of fruits and vegetables on energy oxidative degradation those organic matters that are difficult to degrade with biological method, particularly pollution degradation.Soak time is in 1 hour, with its lactobacillus-fermented time correlation.Ozone and concentration of hydrogen peroxide content are decided according to fruit and vegetable varieties, colourless or white fruits and vegetables can adopt high-concentrated ozone and hydrogen peroxide mixed aqueous solution to carry out immersion treatment, coloured fruits and vegetables then adopt low concentration ozone and hydrogen peroxide mixed aqueous solution to carry out the short time immersion treatment, but ozone concentration can not be lower than 0.1 mg/litre in the aqueous solution.In immersion process, because ozone and hydrogen peroxide can decompose, supplemental ozone and hydrogen peroxide at any time are to keep valid density in the solution.Soaking solution preferably can circulate, with the uniformity of ozone and concentration of hydrogen peroxide in the maintenance solution.
Fruits and vegetables are the supersonic wave cleaning machine of square centimeter 1 watt to 20 watts, general power 〉=3000 watt with frequency 〉=20K HZ, ultrasound intensity after ozone and hydrogen peroxide combined sterilizing are handled again, strengthen cleaning.In cleaning process, not only can continue sterilization, can also reach the desalination deacidification fast, remove sodium chloride and lactic acid on the fruits and vegetables, and can remove remains of pesticide on the fruits and vegetables etc.Scavenging period is decided according to its lactobacillus-fermented time length, sodium chloride concentration height and the individual size of fruits and vegetables organism, can regulate and control in 3 to 30 minutes.
Fruits and vegetables after cleaning through ultrasonic wave are drained, place ultraviolet light (UV-C) to carry out photochemical treatment one by one.Ultraviolet wavelength is that 20nm to 280nm, radiation density 〉=50 milliwatt/square centimeters, dose of radiation 〉=0.5J/ square metre, radiated time scope are 10 minutes to 30 minutes, and time range is decided according to fruit and vegetable varieties.The processing of ultraviolet light chemistry can the degradation biological enzyme and is suppressed the fruit and vegetable physiological regulation activity, delays its aging.
Handle through lactobacillus-fermented processing, ozone and hydrogen peroxide combined sterilizing, ultrasonic wave cleaning treatment, ultraviolet light chemistry, degraded the biological fruit and vegetable enzyme and suppressed a series of processing such as fruit and vegetable physiological regulation activity after, should adopt corresponding manner of packing at the fruit and vegetable varieties physiological property.Lose the fruits and vegetables of physiologically active fully for oneself, breathe oneself because of it and be suppressed fully or stop, can adopt vacuum pack with nitrogen; Available normal temperature transportation, storage and sale behind the vacuum pack with nitrogen.For certain physiologically active is still arranged, still at the fruits and vegetables that carry out feeble respiration, then adopt controlled atmospheric packing; Controlled atmospheric packing is placed in the temperature of zero centigrade to 10 degree refrigeration, transportation, storage and sells.
The present invention is more applied widely than existing other fruit and vegetable preserving methods, is suitable for the fresh-keeping of most fruit and vegetable varieties, and particularly fresh-cut fruit and vegetable is fresh-keeping.Fresh keeping time of the present invention is long relatively, does not have residues of pesticides, and harmful microorganism is residual also few, helps protecting health, and particularly some fresh rhizome fruits and vegetables can transport, preserve and sell after treatment at normal temperature condition, and are convenient.
The following examples are for content of the present invention is described, but are not to limit the scope of the invention by any way.
Embodiment 1:
Fresh rhizome fruits and vegetables are as Chinese yam (Huai Shan), bamboo shoots, sweet potato, the taro son, burdock etc., at first clean according to procedure, peeling (shell), cut, steps such as finishing are carried out preliminary treatment, to be submerged into weight ratio content through pretreated fruits and vegetables then is that (content is decided according to fruit and vegetable varieties) soaks in 1.0% to 8% the sodium-chloride water solution, under the condition of anoxybiotic, lactic acid bacteria breeding growth attached to fruit and vegetable surfaces, and generation lactic acid, fermentation time 3 days to 5 days (deciding) on room temperature, after allowing pH value drop to below 5, take out fruits and vegetables, be submerged into every liter and contain 0.1 milligram to 1.0 milligrams ozone and every liter and contain 5.0 milligrams and to the mixed aqueous solution of 20 milligrams of hydrogen peroxide, soak, carry out processing such as combined sterilizing and degrading pesticide residues.Be the supersonic wave cleaning machine of 3000 watts of 10 watts/square centimeter, general power with ultrasound intensity again, remove sodium chloride and lactic acid in the fruits and vegetables.Be that 200nm to 280nm, radiation intensity are that 50 milliwatt/square centimeters, dose of radiation 〉=0.5J/ square metre, ultraviolet light carry out radiation, (above-mentioned adjusting range is decided according to fruit and vegetable varieties) with wavelength then.After above-mentioned processing, adopt the vacuum pack with nitrogen mode that fruits and vegetables are packed at last.
Embodiment 2:
Fresh mushroom class (the mushroom class of white is better) is carried out sorting according to procedure, clean, steps such as finishing are carried out preliminary treatment, after preliminary treatment, be submerged in weight ratio content is 1.0% to 3% sodium-chloride water solution and soak, under the condition of anoxybiotic, lactic acid bacteria breeding growth attached to fruit and vegetable surfaces, and generation lactic acid, fermentation time 2 days to 3 days (deciding) on room temperature, allow pH value drop to below 5 the back and take out fruits and vegetables, be submerged into every liter contain 0.1 milligram to 1.0 milligrams ozone with every liter contain 5.0 milligrams to the mixed aqueous solution of 10 milligrams of hydrogen peroxide immersion carry out processing such as combined sterilizing and degrading pesticide residues.Be the supersonic wave cleaning machine of 3000 watts of 5 watts/square centimeter, general power with ultrasound intensity again, remove sodium chloride and lactic acid in the fruits and vegetables.After draining, be that 200nm to 280nm, radiation intensity are that 50 milliwatt/square centimeters, dose of radiation 〉=0.5J/ square metre ultraviolet light carry out radiation with wavelength.Mushroom class after the processing adopts controlled atmospheric packing, refrigerates in the temperature of zero centigrade to 10 degree, transports, preserves and sell.
(annotate: concentration is represented with percentage in this specification and claims book, and this term is represented with respect to the percentage by weight of its aqueous solution or its mixed liquor (not containing fruits and vegetables) with given component)
Claims (1)
1, a kind of fruit and vegetable preserving method, fresh fruit of vegetables carries out preliminary treatment according to procedure, it is characterized in that: will be through the following technology of pretreated fruits and vegetables applied in any combination, to reach the purpose of preserving fruit and vegetable utilizing:
(1) lactobacillus-fermented treatment technology: will be submerged into weight ratio content through pretreated fruits and vegetables is that (sodium chloride content is decided according to fruit and vegetable varieties) soaks in 1.0% to 10% the sodium-chloride water solution, under the condition of anoxybiotic, lactic acid bacteria attached to fruit and vegetable surfaces can breed growth, and generation lactic acid, be controlled at generally that lactic acid content reaches 0.1% to 1.5% in the sodium-chloride water solution, stop lactobacillus-fermented when making pH value≤5 conditions;
(2) ozone and hydrogen peroxide co-oxidation sterilization technology: fruits and vegetables that will be behind lactobacillus-fermented, being submerged into every liter contains 0.1 milligram to 5.0% milligram ozone and every liter and contains 5.0 milligrams carry out immersion treatment to the mixed aqueous solution of 100 milligrams of hydrogen peroxide, soak time is in 1 hour, soak time and its lactobacillus-fermented time correlation, ozone and concentration of hydrogen peroxide content are decided according to fruit and vegetable varieties, colourless or white fruits and vegetables can adopt high-concentrated ozone and hydrogen peroxide mixed aqueous solution to carry out immersion treatment, coloured fruits and vegetables then can only adopt low concentration ozone and hydrogen peroxide mixed aqueous solution to carry out the short time immersion treatment, but ozone concentration can not be lower than 0.1 mg/litre in the aqueous solution;
(3) ultrasonic cleaning technique: fruits and vegetables are after ozone and the processing of hydrogen peroxide combined sterilizing, be the supersonic wave cleaning machine of 1 watt to 20 watts of square centimeter, general power 〉=3000 watt again with frequency 〉=20K HZ, ultrasound intensity, strengthen cleaning, scavenging period was regulated and control in 3 to 30 minutes;
(4) ultraviolet radiation sterilization technology: the fruits and vegetables after cleaning through ultrasonic wave are drained, place ultraviolet light to carry out photochemical treatment one by one, ultraviolet wavelength is 20nm to 280nm, radiation density 〉=50 milliwatt/square centimeters, dose of radiation 〉=0.5J/ square metre, radiated time 10 minutes to 30 minutes;
(5) suppress the fruit and vegetable physiological regulation activity through above-mentioned technology, after killing the harmful microorganism that infects fruits and vegetables, at different fruit and vegetable physiological regulation characteristics, adopt corresponding manner of packing: the fruits and vegetables that lose physiologically active for oneself fully, breathe oneself because of it and be suppressed fully or stop, pack with the vacuum nitrogen mode; For certain physiologically active is still arranged, still at the fruits and vegetables that carry out feeble respiration, then use controlled atmospheric packing, controlled atmospheric packing is placed in the temperature of zero centigrade to 10 degree refrigeration, transportation, storage and sells.
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| CNA021477221A CN1502249A (en) | 2002-11-21 | 2002-11-21 | Freshness-retaining method for fruit and vegetable |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009049448A1 (en) * | 2007-10-19 | 2009-04-23 | Haitong Food Group Co., Ltd. | A method for improvement of defrosting quality of fast frozen fruit and vegetable using low frequency ultrasonic wave |
| CN100502668C (en) * | 2006-05-22 | 2009-06-24 | 西北农林科技大学 | Storage method of nectarine fruits |
| CN101167592B (en) * | 2007-10-19 | 2010-06-23 | 海通食品集团股份有限公司 | Ozone, ultraviolet and nano silver coating-film combined sterilizing method for freezing-dried food preserving |
| CN101796978A (en) * | 2010-03-30 | 2010-08-11 | 北华大学 | Storage and fresh-keeping method of fresh Chinese magnoliavine fruit |
| CN101228895B (en) * | 2008-02-26 | 2011-01-12 | 仲恺农业技术学院 | Preservation and fresh-keeping method of fruits and vegetables |
| CN102067958A (en) * | 2010-12-09 | 2011-05-25 | 江南大学 | Quality assurance method by high-quality composite degradation of pesticide residues in orange peels |
| CN103329986A (en) * | 2013-07-04 | 2013-10-02 | 南京大学 | Biophysically combined fresh-keeping and storage method for honey peaches |
| CN103503986A (en) * | 2013-10-23 | 2014-01-15 | 北海市翰华生物技术有限公司 | Method for storing fresh cassava |
| CN103859006A (en) * | 2014-03-12 | 2014-06-18 | 上海市农业科学院 | Method for fresh-keeping and quarantining fruits |
| CN104055198A (en) * | 2014-06-10 | 2014-09-24 | 湖南省农产品加工研究所 | Method for degrading pesticide residues on fruit and vegetables |
| CN104322664A (en) * | 2014-10-23 | 2015-02-04 | 新华新橙科技股份有限公司 | Orange preservation method used for self-help type fresh fruit juice squeezing machine |
| CN105123898A (en) * | 2015-09-18 | 2015-12-09 | 铜仁市万山区万兴珍禽生态养殖农民专业合作社 | Method for preserving fruit |
| CN105176864A (en) * | 2015-08-13 | 2015-12-23 | 甘毅 | Microbial inoculant for delaying maturity of vegetables and fruits and preparation method and application thereof |
| CN106070571A (en) * | 2016-06-20 | 2016-11-09 | 潜山县富源科技有限公司 | A kind of preservation method for bamboo shoots |
| CN106722009A (en) * | 2016-12-01 | 2017-05-31 | 无锡市善源生物科技有限公司 | A kind of method that use dry rice flour prepares freshness retaining wet rice flour noodles |
| CN115119873A (en) * | 2022-07-12 | 2022-09-30 | 浙江省农业科学院 | Plant fruit fresh-keeping method and application |
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2002
- 2002-11-21 CN CNA021477221A patent/CN1502249A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100502668C (en) * | 2006-05-22 | 2009-06-24 | 西北农林科技大学 | Storage method of nectarine fruits |
| CN101167592B (en) * | 2007-10-19 | 2010-06-23 | 海通食品集团股份有限公司 | Ozone, ultraviolet and nano silver coating-film combined sterilizing method for freezing-dried food preserving |
| WO2009049448A1 (en) * | 2007-10-19 | 2009-04-23 | Haitong Food Group Co., Ltd. | A method for improvement of defrosting quality of fast frozen fruit and vegetable using low frequency ultrasonic wave |
| CN101228895B (en) * | 2008-02-26 | 2011-01-12 | 仲恺农业技术学院 | Preservation and fresh-keeping method of fruits and vegetables |
| CN101796978A (en) * | 2010-03-30 | 2010-08-11 | 北华大学 | Storage and fresh-keeping method of fresh Chinese magnoliavine fruit |
| CN102067958A (en) * | 2010-12-09 | 2011-05-25 | 江南大学 | Quality assurance method by high-quality composite degradation of pesticide residues in orange peels |
| CN102067958B (en) * | 2010-12-09 | 2012-09-26 | 江南大学 | Quality assurance method by high-quality composite degradation of pesticide residues in orange peels |
| CN103329986A (en) * | 2013-07-04 | 2013-10-02 | 南京大学 | Biophysically combined fresh-keeping and storage method for honey peaches |
| CN103503986A (en) * | 2013-10-23 | 2014-01-15 | 北海市翰华生物技术有限公司 | Method for storing fresh cassava |
| CN103503986B (en) * | 2013-10-23 | 2015-12-09 | 北海市翰华生物技术有限公司 | A kind of method of preserving fresh cassava |
| CN103859006B (en) * | 2014-03-12 | 2015-11-18 | 上海市农业科学院 | A kind of method that is fresh-keeping and quarantining treatment is carried out to fruit |
| CN103859006A (en) * | 2014-03-12 | 2014-06-18 | 上海市农业科学院 | Method for fresh-keeping and quarantining fruits |
| CN104055198A (en) * | 2014-06-10 | 2014-09-24 | 湖南省农产品加工研究所 | Method for degrading pesticide residues on fruit and vegetables |
| CN104322664A (en) * | 2014-10-23 | 2015-02-04 | 新华新橙科技股份有限公司 | Orange preservation method used for self-help type fresh fruit juice squeezing machine |
| CN105176864A (en) * | 2015-08-13 | 2015-12-23 | 甘毅 | Microbial inoculant for delaying maturity of vegetables and fruits and preparation method and application thereof |
| CN105176864B (en) * | 2015-08-13 | 2019-01-22 | 甘毅 | A kind of microbial bacterial agent and its preparation method and application delaying vegetables and fruits maturation |
| CN105123898A (en) * | 2015-09-18 | 2015-12-09 | 铜仁市万山区万兴珍禽生态养殖农民专业合作社 | Method for preserving fruit |
| CN106070571A (en) * | 2016-06-20 | 2016-11-09 | 潜山县富源科技有限公司 | A kind of preservation method for bamboo shoots |
| CN106722009A (en) * | 2016-12-01 | 2017-05-31 | 无锡市善源生物科技有限公司 | A kind of method that use dry rice flour prepares freshness retaining wet rice flour noodles |
| CN115119873A (en) * | 2022-07-12 | 2022-09-30 | 浙江省农业科学院 | Plant fruit fresh-keeping method and application |
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