CN1640274A - Method for prolonging storage and shelf period of fresh date - Google Patents
Method for prolonging storage and shelf period of fresh date Download PDFInfo
- Publication number
- CN1640274A CN1640274A CN 200510042003 CN200510042003A CN1640274A CN 1640274 A CN1640274 A CN 1640274A CN 200510042003 CN200510042003 CN 200510042003 CN 200510042003 A CN200510042003 A CN 200510042003A CN 1640274 A CN1640274 A CN 1640274A
- Authority
- CN
- China
- Prior art keywords
- jujube
- storage
- fresh
- hot water
- shelf life
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Abstract
The present invention provides a method for prolonging storage time and commercial life of fresh jujube. Said method includes the following steps: selecting fresh jujube, using clean hot water with a certain temperature to treat fresh jujube for a certain time, draining, cooling and drying, then making storage or selling.
Description
(1) technical field
The present invention relates to fruits storage and keeping-fresh method, specifically be exactly at jujube adopt the back easily old and feeble, redden, wineization, rotten characteristics and a kind of quality that delays of inventing changes, increase the technology of freshness date.
(2) background technology
Jujube originates in China, is the fruit that liked by China people.Its good looking appearance, the thin meat of skin is thick, and fruit stone is little, and fiber is few, edible no residue, mouthfeel is sweet.It is of high nutritive value, and is rich in physiological activators such as various mineral matters and CAMP cAMP, contains sugar up to 25～35%, and Vc content more belongs to the king in the fruit, up to 200～400mg/100g.Jujube also has important health-care effect, since ancient times, is regarded as important health food, has tonifying spleen and stomach, tranquilizing mind, a multiple efficacies such as promote the production of body fluid, moisten the lung and relieve the cough of fostering the spirit of nobility.Just because of this, development jujube industry has important economic implications and social effect.
Jujube adopt the back easily old and feeble, redden, wineization, soft mashed, these qualities change to storage and manage circulation person and often cause greater loss, also remote-effects grower's interests.At present, the fresh-keeping methods such as refrigeration, controlled atmosphere, decompression, radiation, ozone anion and antistaling agent that mainly contain of jujube.Refrigeration is most widely used, but freshness date is shorter, and anti-storage kind also is no more than 2～3 months as the fresh-keeping of dong jujube phase.Though air conditioned storage helps keeping the moisture and the local flavor of jujube, need to increase bigger investment, and the pernicious gas that jujube really produces in the storage is difficult to thoroughly remove, freshness date is still shorter.Subatmospheric pressure storage, freshness date refrigeration and air conditioned storage are long, and anti-storage kind winter jujube can reach 4～5 months, but because of equipment is required height, one-time investment is excessive, causes the cost of storage too high, are difficult in production extensively model and promote the use of.Radiation preservation must be transported to fixed place to jujube and carry out in specialized facilities, and it is loaded down with trivial details to adopt post processing, and effect is also unstable.The ozone anion method, the fresh-keeping effect instability, and in the use human body is had certain harm, the hardware in the environment also there is corrosion.The antistaling agent method only plays auxiliary preservation, can not fundamentally solve the fresh-keeping problem of jujube, and can bring the problem of edible safety, and country also never ratifies any antistaling agent, and to be used for jujube fresh-keeping.Above-mentioned various fresh-keeping method also all has the short problem of storage back shelf life.In order to prolong the shelf life of jujube, the domestic research that hot water treatment is arranged, the principle of this method is: constantly carrying out complicated life metabolic activity after fresh fruit is adopted and based on multiple physiology, the biochemical reaction of dissimilation, suitably reduce these physiology, biochemical reaction speed, just can prolong the fresh fruit life-span usually.These reactions are subjected to Temperature Influence, are regulated and control by enzyme.Use hot water treatment, the high temperature of short time (preference temperature that requires for fruit is a high temperature) is inactive enzyme to a certain extent, reduces the speed of reaction, thereby delays the consumption of material, keeps quality.The temperature that microbial growth need suit, the microorganism of fruit surface, organization internal can be killed or suppress to hot water treatment, rots thereby also suppress microorganism.But the research of past jujube hot water treatment only limits to handle the jujube of storage a period of time and because index is not suitable for having promoted that aging reddens, this is disadvantageous to the fresh-keeping of jujube.In sum, preservation method in the past can't meet market and requirement of enterprise well, also need research and development can further prolong jujube storage period and shelf life, effect is obvious, stable, safety, simple, cost is low, wieldy, not only be suitable for handling the jujube of firm harvesting but also be suitable for handling the technology of storage back jujube.
(3) summary of the invention
The purpose of this invention is to provide a kind of method that prolongs the storage of fresh jujube phase and shelf life 30%～50%.
Purpose of the present invention is realized by following technology contents: desire bright jujube storage, the white ripe phase or storage back is selected, as not have the scab that rots jujube, place the clear hot-water blanching certain hour of uniform temperature, take out, preserve again or circulation sale after heat radiation, the drying.
It is the white ripe phase that the bright jujube that is used to preserve requires maturity, and the jujube after the storage requires not have the scab of rotting, and pulp is still hard, not wineization.
Used water requires to meet sanitary standard, and cleaning is pollution-free.Water temperature is controlled at 43～53 ℃, 3～8 minutes processing times.
Jujube after the processing wants drop clean or get rid of and anhydrate, and spreads heat radiation out, adopts nature to dry or after dry air dries up, and waits method storage in the past with refrigeration again or pack the back and circulate.
The invention has the beneficial effects as follows: 1, effective.Jujube aging, red stain, wineization be can obviously delay, microorganism disease and reduction jujube respiratory intensities such as depression scab obviously suppressed; For keeping jujube hardness, brittleness, nutritions such as maintenance jujube Vc also have positive effect.2, simple, the easy to operate popularization of method.3, improve the edible safety of jujube.Jujube is not really had any pollution, and flush away earth and part medicine are residual, and jujube more cleans, health.4, environment there is not destruction.5, cost is low.
(4) description of drawings:
Fig. 1: the method process chart that prolongs the storage of fresh jujube phase and shelf life
Among Fig. 1: the 1st, select; 2 hot water treatment jujubes; The 3rd, drop removes or gets rid of the water on surface; The 4th, spread heat radiation out; The 5th, dry tack free; The 6th, storage or packing circulation; The 7th, clean water; The 8th, water is heated to 43～53 ℃.
(5) specific embodiment:
1, selects.The jujube that is used to preserve to remove green ripe, wilt, have scab, have machinery to hinder and too small fruit; The jujube of storage back circulation sale will be rejected in spite of illness spot, wineization, hypodermis decompose soft mashed fruit, only stay hardness big, fresh intact jujube.
2, the preparation of water.To clean, meet hygienic requirements, free of contamination water, be heated to 43～53 ℃ with modes such as naked light, steam, electrical heating.
3, hot water treatment: the jujube that will select is put in the hot water, 3～8 minutes processing times.In the processing procedure, require jujube to submerge all the time.
4, anhydrate, dispel the heat, drying.After processing time arrives, rapidly jujube is taken out from water, drop is clean or get rid of the water on surface, and rapidly jujube is spread out, dispels the heat to normal temperature.Then, dry naturally or dry up, until dry tack free with dry air.
5, storage or packing circulation.The jujube that is used to preserve, after the dry tack free, precooling rapidly, and then adopt method in the past to preserve.The jujube that is used for circulation sale after the dry tack free, also will keep low temperature as far as possible and take other technologies measure in the past to handle.
Operate in strict accordance with above-mentioned technology, the storage period of jujube and shelf life can prolong for 30%～50% time.
Claims (2)
1, a kind of method that prolongs the storage of fresh jujube phase and shelf life is characterized in that bright jujube is adopted the back or storage back is selected, and with the hot water treatment certain hour of uniform temperature, remove surface water, heat radiation, drying after, packing is preserved or circulation sale again.
2, a kind of method that prolongs the storage of fresh jujube phase and shelf life according to claim 1, the hot water temperature who it is characterized in that handling jujube is 43～53 ℃, bright jujube soak time 3～8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510042003 CN1640274A (en) | 2005-01-06 | 2005-01-06 | Method for prolonging storage and shelf period of fresh date |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510042003 CN1640274A (en) | 2005-01-06 | 2005-01-06 | Method for prolonging storage and shelf period of fresh date |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1640274A true CN1640274A (en) | 2005-07-20 |
Family
ID=34876298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510042003 Pending CN1640274A (en) | 2005-01-06 | 2005-01-06 | Method for prolonging storage and shelf period of fresh date |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1640274A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692847B (en) * | 2009-10-29 | 2013-02-13 | 中国农业大学 | Drying and processing method of red date |
| CN104719438A (en) * | 2015-03-10 | 2015-06-24 | 李君兰 | Method for storing fresh dates by alternately treating with cold water and hot water |
| CN106879731A (en) * | 2017-03-02 | 2017-06-23 | 国家农产品保鲜工程技术研究中心（天津） | A kind of high temperature acclimation device and application method for extending fruit shelf life |
| CN107223699A (en) * | 2016-03-26 | 2017-10-03 | 付春江 | Red date fresh-keeping stores method |
| CN109548857A (en) * | 2018-12-28 | 2019-04-02 | 湖南省农产品加工研究所 | A kind of ice temperature dynamic air conditioning storage practice for cooperateing with electrolysis water process that fresh dates is delayed to soften dehydration based on heat shock |
-
2005
- 2005-01-06 CN CN 200510042003 patent/CN1640274A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692847B (en) * | 2009-10-29 | 2013-02-13 | 中国农业大学 | Drying and processing method of red date |
| CN104719438A (en) * | 2015-03-10 | 2015-06-24 | 李君兰 | Method for storing fresh dates by alternately treating with cold water and hot water |
| CN107223699A (en) * | 2016-03-26 | 2017-10-03 | 付春江 | Red date fresh-keeping stores method |
| CN106879731A (en) * | 2017-03-02 | 2017-06-23 | 国家农产品保鲜工程技术研究中心（天津） | A kind of high temperature acclimation device and application method for extending fruit shelf life |
| CN106879731B (en) * | 2017-03-02 | 2023-06-02 | 国家农产品保鲜工程技术研究中心（天津） | High-temperature domestication device for prolonging shelf life of fruits and use method |
| CN109548857A (en) * | 2018-12-28 | 2019-04-02 | 湖南省农产品加工研究所 | A kind of ice temperature dynamic air conditioning storage practice for cooperateing with electrolysis water process that fresh dates is delayed to soften dehydration based on heat shock |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100455201C (en) | 1-methyl cyclopropene and chitosan combined processing fresh-keeping method for special tropical fruits | |
| CN105394596A (en) | Fermented preserved meat and preparation method thereof | |
| CN105433265A (en) | Sour and hot instant preserved meat and preparation method thereof | |
| CN1640274A (en) | Method for prolonging storage and shelf period of fresh date | |
| CN106722548A (en) | The preliminary working method of bamboo shoots | |
| WO2021104068A1 (en) | Method for processing fermented preserved passion fruit | |
| KR102126943B1 (en) | Aging method of meat using mistletoe fermented liquid and aged meat thereby the same that | |
| CN111616199A (en) | Fresh-keeping method of fresh-cut water chestnut | |
| CN103960454A (en) | Mulberry preserved fruit and processing method thereof | |
| CN105558914A (en) | Preparation method of instant canned asparagus | |
| CN106722502B (en) | Enzyme dried fig and preparation method thereof | |
| CN107198161A (en) | A kind of preparation method of dried radish | |
| Dlamini et al. | Studies on the physico‐chemical, nutritional and microbiological changes during the traditional preparation of Marula wine in Gwanda, Zimbabwe | |
| CN105360542A (en) | Rose fragrance compound preserved kiwi fruits and preparation method thereof | |
| CN104982627B (en) | The production method of middle sugar pear preserved fruit | |
| CN107410632A (en) | A kind of production method of Gentiana triflora fermentation preserved fruit | |
| CN105475459A (en) | Method for making canned cherries | |
| CN1205183A (en) | Kernelless ginger jujube processing method | |
| CN1111356C (en) | Technique for processing saba ham | |
| CN107319046A (en) | A kind of preparation method of honey oolong tea | |
| CN111034943A (en) | Processing method of easily-chewed beef jerky | |
| KR100609353B1 (en) | Method for Preparing Fermented Soybeans with Improved Taste and Quality and product therefrom | |
| CN105558915A (en) | Preparation method for canned plums in syrup | |
| CN1097941A (en) | A kind of jujube powder and production method thereof | |
| CN106983111A (en) | Luzhou-flavor pickle production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Wang Qingguo Document name: Written notice of preliminary examination of application for patent for invention |
|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |