CN1857127A - Shock freshness preserving method for food - Google Patents
Shock freshness preserving method for food Download PDFInfo
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- CN1857127A CN1857127A CN 200510031506 CN200510031506A CN1857127A CN 1857127 A CN1857127 A CN 1857127A CN 200510031506 CN200510031506 CN 200510031506 CN 200510031506 A CN200510031506 A CN 200510031506A CN 1857127 A CN1857127 A CN 1857127A
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- food
- shock
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- activity
- freshness preserving
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Abstract
The food freshness preserving shock method is to isolate fresh food from air and to maintain the activity of biological molecules in food so as to preserve freshness. The air isolating method may be vacuum method, gas filling method, liquid filling method, surface painting method or their combination. The method of maintaining the activity of biological molecules in food is temperature regulating method, pressure changing method, irradiating method, preservative adding method or their combination. The present invention can maintain the activity of biological molecules in food and the freshness of the preserved food effectively.
Description
Technical field
The present invention relates to the food preservative technology field, the concrete shock freshness preserving method that is meant food.
Background technology
In the prior art field, food is only guaranteed the quality, and does not have fresh-keeping.Be processed into from food that food all needs through high temperature, processing method such as ferment, anhydrate, make biomolecule in the food lose original activity or reaction and generated other biomolecule.The FF of also directly not transferring to the high-activity biological molecule in the food from fresh food occurs; Research and develop this FF, have a positive role, can provide higher level food, promote the human lives to higher-quality development for the mankind to improving people's living standard and ensureing that people are healthy.
Summary of the invention
The technical problem to be solved in the present invention is, at the deficiencies in the prior art, a kind of shock freshness preserving method of food is proposed, the biomolecule activity in the food is directly transferred in maintenance from fresh food, make institute's fresh-keeping foodstuff have fresh mass as fresh food, for people provide this FF, shift people's quality of life onto a higher level level.
Technical scheme of the present invention is, the shock freshness preserving method of described food is, with the FF secluding air, and keeps biomolecule activity intensity in the food, realizes fresh-keeping.
Below the invention will be further described.
Among the present invention, with the food secluding air, can protect fresh-keeping food by airborne oxygen and the contact of other pernicious gas; The described way that makes the FF secluding air can be in other isolated method of vacuum method, gas completion method, liquid completion method, external coating method and prior art one or more.Described to keep biomolecule activity intensity method in the food be the temperature adjusting method, change in pressure method, radiation method, the adding antistaling agent method one or more.
The shock of food of the present invention is meant, fresh food in being processed into the process of food, is directly transferred to the active critical point of the biomolecule the food from food; The shock freshness preserving method of described food is meant, the activity of biomolecule in the food is remained on method near this critical point.
FF of the present invention is meant that the biomolecule in the food is directly to transfer to the food of the biomolecule of taking in the food from fresh food.
Vacuum method of the present invention is meant the vacuum environment that fresh-keeping foodstuff is placed the certain vacuum degree; The gas completion method is meant with anaerobic, harmless stabilizing gas and fills the fruit and vegetable the whole bag of tricks in space on every side; The liquid completion method is to fill the fruit and vegetable the whole bag of tricks in space on every side with non-oxidation, harmless liquid; The external coating method is meant with harmless neutral glue or pastel brushing or sprays in the method on fruit and vegetable surface.Temperature adjusting method of the present invention is at 120 ℃--the method for selecting preference temperature processing and storing according to different cultivars in 30 ℃ of scopes; Changing the pressure method is, by increase or the activity that keeps biomolecule in the food of easing off the pressure constant in a period of time; Radiation method is, makes by radiation that biomolecule can keep original activity in the food in a period of time; Adding the antistaling agent method is to keep the biological food molecular activity by adding fresh-keeping compositions and methods.
Principle of the present invention is, shock is to bring back to life and dead critical point, and the activity of transferring to the biomolecule in the food from fresh food is in the critical point of this shock just.Keep biomolecule activity the freshest near the food in this critical point as much as possible.The contact of starvation, bacterium and other harmful substance combines with keeping biomolecule activity, is that the biometric safeguard molecule remains near the optimum method of critical point.
As known from the above, the present invention is the shock freshness preserving method of food, it can keep directly transferring to the biomolecule activity in the food from fresh food, make institute's fresh-keeping foodstuff have fresh mass as fresh food, for people provide this FF, shift people's quality of life onto a higher level level.
Specific embodiments
Embodiment 1: get 5 on fresh glycosides sugarcane, clean, after the hydrogen peroxide sterilization, roll juice, filtration in aseptic, anaerobic chamber, 2.026 * 10
5The Pa atmospheric pressure in the aseptic plastic bottle of packing into, is pushed down into CO at 2 ℃ after preserving down 2 days sterilization processing
2Gas and capping, whole process is carried out at normal temperatures; Be positioned under the normal temperature and take out after 100 ± 80 days, the glycosides sugarcane juice is as before fresh.
Embodiment 2: get fresh lichee 500g, the peeling stoning, pack in the polybag, sterilized water with the sodium sorbate that adds 4% white sugar and 2 ‰ is done filling liquid, seal after draining air, through co-60 radiation (whole process is carried out at normal temperatures), be positioned over normal temperature then and take out after 200 ± 80 days, litchi meat is as before fresh.
Embodiment 3: get fresh apple 50g, decortication core section back is with the saline solution flushing, in the colloidal solution of the jelly of packing into, drains air in the container of packing into and seals, 2.026 * 10
3The Pa atmospheric pressure is preserved down (whole process is carried out) after 5 days sterilization processing under 45 ℃, place under the normal temperature and pressure and take out after 200 ± 80 days, and apple grunt is as before fresh.
Embodiment 4: 5 of the live fishes that will newly kill (every 0.5-1Kg) are positioned over and are full of CO
2Polybag in and seal (whole process is carried out at normal temperatures), deposit in to deposit after 30 ± 10 days in 2 ± 3 ℃ the environment and take out, oppress as before fresh.
Embodiment 5: the live pig that will newly slaughter is segmental pork 30Kg in anaerobic, desinfection chamber, be positioned over and take out in vacuum in the polybag and seal (whole process is carried out) under 40 ℃, deposit in to deposit after 45 ± 15 days in 1 ± 2 ℃ the environment and take out, pork is as before fresh.
Claims (3)
1, a kind of shock freshness preserving method of food is characterized in that, with the FF secluding air, and keeps biomolecule activity intensity in the food, realizes fresh-keeping.
According to the shock freshness preserving method of the described food of claim 1, it is characterized in that 2, described method with the FF secluding air is one or more in vacuum method, gas completion method, liquid completion method, the external coating method.
According to the shock freshness preserving method of the described food of claim 1, it is characterized in that 3, described to keep biomolecule activity intensity method in the food be the temperature adjusting method, change in pressure method, radiation method, the adding antistaling agent method one or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510031506 CN1857127A (en) | 2005-05-03 | 2005-05-03 | Shock freshness preserving method for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510031506 CN1857127A (en) | 2005-05-03 | 2005-05-03 | Shock freshness preserving method for food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1857127A true CN1857127A (en) | 2006-11-08 |
Family
ID=37296131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510031506 Pending CN1857127A (en) | 2005-05-03 | 2005-05-03 | Shock freshness preserving method for food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1857127A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639026A (en) * | 2015-12-30 | 2016-06-08 | 杭州华味亨食品有限公司 | Low temperature storage method of preserved plum raw material |
-
2005
- 2005-05-03 CN CN 200510031506 patent/CN1857127A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639026A (en) * | 2015-12-30 | 2016-06-08 | 杭州华味亨食品有限公司 | Low temperature storage method of preserved plum raw material |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |