CN1853488A - Preservation of carved or processed fresh vegetables and fruits and special antistaling agent therefor - Google Patents
Preservation of carved or processed fresh vegetables and fruits and special antistaling agent therefor Download PDFInfo
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- CN1853488A CN1853488A CNA2005100664342A CN200510066434A CN1853488A CN 1853488 A CN1853488 A CN 1853488A CN A2005100664342 A CNA2005100664342 A CN A2005100664342A CN 200510066434 A CN200510066434 A CN 200510066434A CN 1853488 A CN1853488 A CN 1853488A
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- fruit
- vegetables
- antistaling agent
- engraving
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
An antistaling method for the carved or processed fresh vegetable or fruit features that said carved or processed fresh vegetable or fruit is immersed in the antistaling agent which is an aqueous solution prepared proportionally from edible acetic acid, edible, citric acid, cane sugar, calcium chloride, and chitosan. Its advantages are high antistaling effect (6-10 months) and edible.
Description
Technical field
The present invention relates to a kind of of food preservative technology field through engraving or the fresh vegetables of processing and the preservation method and the preservative specially of fruit.
Background technology
The engraving vegetables and fruits are one of ornaments the most frequently used in the Chinese style of cooking.But because the style of cooking is wide in variety, and the amount of having a dinner is big, and the engraving vegetables and fruits are again indispensable ornaments in each menu in hundreds of people and even the large-scale dinner party more than thousand people, and are therefore very big to the demand of engraving vegetables and fruits.If take on-the-spot engraving, can be short of hands because be pressed for time, exert heavy pressures on for the organizer and the cook of dinner party.For this reason, can only reduce the use of ornament, simplify the precision of ornament, the result can influence color and the effect and the ornamental value of dish, and the quality of dinner party and effect are descended.Therefore, press for and develop a kind of preservation technique, to solve not free difficulty of carving vegetables and fruits class ornament in the dinner party with staff.
Summary of the invention
The purpose of this invention is to provide and a kind ofly be used to preserve through engraving or the fresh vegetables of processing and the antistaling agent of fruit.
Provided by the present invention through engraving or the fresh vegetables of processing and the antistaling agent of fruit, be to contain the alimentary acetic acid that mass percentage concentration is 0.5-4.5%, the edible citric acid of 0.5-4%, the sucrose of 6-12%, the aqueous solution of the calcium chloride of 0.2-0.8% and 0.05-0.3% shitosan.
The described solvent that is used to prepare antistaling agent can be deionized water.
Another object of the present invention provides a kind of through engraving or the fresh vegetables of processing and the preservation method of fruit.
Provided by the present invention through engraving or the fresh vegetables of processing and the preservation method of fruit, be to put into the above-mentioned alimentary acetic acid that mass percentage concentration is 0.5-4.5% that contains through the fresh vegetables and the fruit of engraving or processing, the edible citric acid of 0.5-4%, the sucrose of 6-12% is preserved in the aqueous solution of the calcium chloride of 0.2-0.8% and 0.05-0.3% shitosan.
The described solvent that is used to prepare fresh-keeping liquid can be deionized water.
The ratio of weight and number of described vegetables and fruit and fresh-keeping liquid is 1: 1-5 is preferably 1: 3.
Described storage temperature is 4-8 ℃ or continues to preserve at 4-8 ℃ of room temperature condition that moves to below 24 ℃ after down preserving 30-60 days that storage life can reach 6-10 month; Directly place the room temperature condition below 24 ℃ to preserve down even will put into fresh-keeping liquid, also can preserve more than 3 months through the fresh vegetables and fruits of engraving or processing.
Available said method carries out fresh-keeping vegetables and fruit variety is: carrot, big radish (green turnip, ternip, carrot, red flesh radish etc.), pumpkin, Ipomoea batatas (pachyrhizus, sweet potato), potato, taro, asparagus lettuce (blue or green bamboo shoot), waxgourd peel, watermelon peel, apple and pears etc.Wherein, effective storage life of carrot, big radish (green turnip, ternip, carrot, red flesh radish etc.), pumpkin, Ipomoea batatas (pachyrhizus, sweet potato), potato, taro, asparagus lettuce vegetables such as (blue or green bamboo shoot) is 6-10 month, and effective storage life of apple, pear and other fruits is about 3-6 month.
The preservation method of engraving vegetables and fruits provided by the present invention and preservative specially can make the nondiscolouring in 6-10 month of engraving vegetables and fruits, without putrefaction, not microbiological contamination, free from extraneous odour, not softening, edible.Meet the food health requirement, as do not contain chemical preservative, do not contain chemical pigment, nontoxic, various sanitary index is qualified etc.Food processing enterprises can be engraved as vegetables and fruits various ornaments earlier and carry out Preservation Treatment with method of the present invention and preservative specially, unpack when large-scale dinner party needs and can sabot serve.The present invention also makes the market sale of engraving vegetables and fruits become possibility, makes average family also can buy the decoration that the engraving vegetables and fruits are used for oneself food and drink, to improve the quality of living.The present invention has higher using value and vast market prospect comparatively.
The present invention will be further described below in conjunction with specific embodiment.
The specific embodiment
Method therefor is conventional method if no special instructions among the following embodiment.Described percentage concentration is mass percentage concentration.
Embodiment 1, carrot and big radish (green turnip, ternip, carrot, red flesh radish etc.) class carving fresh-keeping
Carrot behind the engraving and big radish (green turnip, ternip, carrot, red flesh radish etc.) are directly put into the antistaling agent (solvent is a deionized water) that contains alimentary acetic acid 1.0%, edible citric acid 1.0%, sucrose 6%, calcium chloride 0.4% and shitosan 0.1%, the ratio of weight and number of antistaling agent and carving 1.5: 1, the freshness protection package that to put into the radish carving is then extruded air and is sealed, (below 24 ℃) are preserved under 4-8 ℃ low temperature or room temperature, and storage life can reach 6-10 month.
Embodiment 3, pumpkin, Ipomoea batatas (pachyrhizus, sweet potato), potato, taro, asparagus lettuce (blue or green bamboo shoot) carving fresh-keeping
Pumpkin, Ipomoea batatas (pachyrhizus, sweet potato), potato, taro, asparagus lettuce (blue or green bamboo shoot) carving behind the engraving are directly put into the antistaling agent (solvent is a deionized water) that contains alimentary acetic acid 2.0%, edible citric acid 1.0%, sucrose 9%, calcium chloride 0.5% and shitosan 0.15%, the ratio of weight and number of antistaling agent and carving 2: 1, the freshness protection package that to put into above-mentioned carving is then extruded air and is sealed, preserve under 4-15 ℃ temperature conditions, storage life can reach 6-10 month.
Embodiment 3: the carving of waxgourd peel, watermelon peel, apple and pears fresh-keeping
The carving of waxgourd peel, watermelon peel, apple and pears behind the engraving directly put into contain alimentary acetic acid 3.0%, edible citric acid 1.0%, sucrose 9%, calcium chloride 0.6%, in the antistaling agent of shitosan 0.2% (solvent is a deionized water), the ratio of weight and number of antistaling agent and carving 3: 1, the freshness protection package that will put into above-mentioned carving is then extruded air and is sealed, preserve under 4 ℃ temperature conditions, storage life can reach 3-6 month.
Claims (8)
1, a kind of through engraving or the fresh vegetables of processing and the antistaling agent of fruit, be to contain the alimentary acetic acid that mass percentage concentration is 0.5-4.5%, the edible citric acid of 0.5-4%, the sucrose of 6-12%, the aqueous solution of the calcium chloride of 0.2-0.8% and 0.05-0.3% shitosan.
2, antistaling agent according to claim 1 is characterized in that: the described solvent that is used to prepare antistaling agent is a deionized water.
3, a kind of through engraving or the fresh vegetables of processing and the preservation method of fruit, be to put into and contain the alimentary acetic acid that mass percentage concentration is 0.5-4.5% through the fresh vegetables and the fruit of engraving or processing, the edible citric acid of 0.5-4%, the sucrose of 6-12% is preserved in the aqueous solution of the calcium chloride of 0.2-0.8% and 0.05-0.3% shitosan.
4, preservation method according to claim 3 is characterized in that: the described solvent that is used to prepare antistaling agent is a deionized water.
5, according to claim 3 or 4 described preservation methods, it is characterized in that: the ratio of weight and number of described vegetables and fruit and fresh-keeping liquid is 1: 1-5.
6, preservation method according to claim 5 is characterized in that: the ratio of weight and number of described vegetables and fruit and fresh-keeping liquid is 1: 3.
7, according to claim 3 or 4 described preservation methods, it is characterized in that: described storage temperature is 4-8 ℃ or continues to preserve at 4-8 ℃ of room temperature condition that moves to below 24 ℃ after down preserving 30-60 days, again or will put into antistaling agent through the fresh vegetables of engraving or processing and fruit and directly place under the room temperature condition below 24 ℃ and preserve.
8, according to claim 3 or 4 described preservation methods, it is characterized in that: the kind of described vegetables and fruit is carrot, big radish, pumpkin, Ipomoea batatas, potato, taro, asparagus lettuce, waxgourd peel, watermelon peel, apple or pears.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100664342A CN100426973C (en) | 2005-04-25 | 2005-04-25 | Preservation of carved or processed fresh vegetables and fruits and special antistaling agent therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100664342A CN100426973C (en) | 2005-04-25 | 2005-04-25 | Preservation of carved or processed fresh vegetables and fruits and special antistaling agent therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1853488A true CN1853488A (en) | 2006-11-01 |
| CN100426973C CN100426973C (en) | 2008-10-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100664342A Expired - Fee Related CN100426973C (en) | 2005-04-25 | 2005-04-25 | Preservation of carved or processed fresh vegetables and fruits and special antistaling agent therefor |
Country Status (1)
| Country | Link |
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| CN (1) | CN100426973C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101288420B (en) * | 2007-04-20 | 2011-10-05 | 上海海洋大学 | Asparagus fresh-keeping technique at low temperature |
| CN103957719A (en) * | 2011-09-29 | 2014-07-30 | 自然生物工艺学私人有限责任公司 | Method and composition |
| CN105192058A (en) * | 2015-10-30 | 2015-12-30 | 泗县润农山芋专业合作社 | Preparation method of chitosan preservative and application of chitosan preservative in preservation of sweet potatoes |
| CN105594845A (en) * | 2015-11-13 | 2016-05-25 | 中国热带农业科学院热带作物品种资源研究所 | Novel cassava color-protection fresh-keeping agent, and fresh keeping method |
| CN108135187A (en) * | 2015-10-02 | 2018-06-08 | 大日精化工业株式会社 | The inhibitor that plant is inhibited to change colour as caused by physical/chemical irritation |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1106999A (en) * | 1994-02-21 | 1995-08-23 | 青岛医学院 | Preparation of chitosan derivate fruit and vegetable antistaling agent |
| CN1218635A (en) * | 1998-12-03 | 1999-06-09 | 湖北洪湖蓝田水产品开发有限公司 | Colour protecting liquid for fruit and vegetable |
| CN1509615A (en) * | 2002-12-20 | 2004-07-07 | 国家农产品保鲜工程技术研究中心(天津 | Brown fruit and vegetable preserving agent and preparation thereof |
| CN1262194C (en) * | 2004-03-11 | 2006-07-05 | 南京农业大学 | Brown inhibitor for cutted fresh vegetable and its application |
-
2005
- 2005-04-25 CN CNB2005100664342A patent/CN100426973C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101288420B (en) * | 2007-04-20 | 2011-10-05 | 上海海洋大学 | Asparagus fresh-keeping technique at low temperature |
| CN103957719A (en) * | 2011-09-29 | 2014-07-30 | 自然生物工艺学私人有限责任公司 | Method and composition |
| CN108135187A (en) * | 2015-10-02 | 2018-06-08 | 大日精化工业株式会社 | The inhibitor that plant is inhibited to change colour as caused by physical/chemical irritation |
| CN105192058A (en) * | 2015-10-30 | 2015-12-30 | 泗县润农山芋专业合作社 | Preparation method of chitosan preservative and application of chitosan preservative in preservation of sweet potatoes |
| CN105594845A (en) * | 2015-11-13 | 2016-05-25 | 中国热带农业科学院热带作物品种资源研究所 | Novel cassava color-protection fresh-keeping agent, and fresh keeping method |
| CN105594845B (en) * | 2015-11-13 | 2019-12-13 | 中国热带农业科学院热带作物品种资源研究所 | novel cassava color-protecting preservative and preservation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100426973C (en) | 2008-10-22 |
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Granted publication date: 20081022 Termination date: 20100425 |