201134398 六、發明說明： 【發明所屬之技術領域】 尤 [0001] 本發明係有關於一種蔬果冷凍保存方法（_) 長 效保鮮的蔬果保存方法 指-種以急速冷;東，將容I蔬果之包W 生物、細菌與蔬果酵素等涞結，抑制其活動，並^微 保持此抑制狀態，以達到保持蔬果外觀美觀完整^溫 【先前技術】 按，蔬果於到收成季節時，必須大量採收， θ 採收下來的蔬果’若不經妥善保存便會报快的腐敗大= 一般蔬菜水果的保存程序，主要須經過殺菁步驟，以停 止發酵作用的持續。 τ 蔬菜水果於經高溫殺菁後，其中所含轾素活性便會 被破壞消滅，藉此，以抑制蔬果中所含酵素與空氣中的 氧氣接觸，於蔬果保存期間因酵素持續氧化酸酵，而、4 成蔬果變黃變黑情形。 然而’蔬菜水果於經殺菁之後’不只有造成蔬果發 黃變黑之酵素被消滅，其中所含對人體健康有益之酵素 也會一併被破壞，因此，此較長時期保存之蔬菜水果口、 徒具形體及纖維而已’於食用後對人體健康的幫助並不 大0 於是，為了避免殺菁保鮮方式所造成蔬果營養流失 的情況，乃有業者改以真空包裝的方法，其步驟係先將 蔬果放入包裝袋，繼之，將容放有蔬果之包裝袋放入真 空包裝機中’以將包裝袋内空氣抽出，而後將包裝袋口 予以熱封封合，依此，以使包裝袋内呈真空狀熊，在真 表單編號Α0101 第4頁/共11頁 0992020785-0 201134398 空無氧狀態下，存於包裝袋内之微生物、細菌，便會受 到有效抑制，使微生物無法與蔬果之酵素相互作用，產 生酵素分解發酵的情形，而達到相同的保鮮目的。 然，真空包裝於實施上係將包裝袋内空氣抽除，隨 著空氣被抽掉，包裝袋内會形成負壓，而使包裝袋外大 氣壓力對包裝袋内容裝之蔬果產生壓迫力，於此，對於 不耐壓迫之部分蔬果而言，便不適用此種真空包裝的保 存方法。201134398 VI. Description of the invention: [Technical field to which the invention pertains] [0001] The present invention relates to a method for preserving and storing fruits and vegetables (_) a method for preserving fruits and vegetables for long-term preservation, which means that it is rapidly cooled; The package W biological, bacteria and fruit and vegetable enzymes and other knots, inhibit its activity, and maintain this inhibition state, in order to maintain the appearance of fruits and vegetables beautiful and complete ^ Previous [Technology] Press, fruits and vegetables in the harvest season, must be a large number of If the vegetables and fruits harvested by θ are not properly preserved, they will report the corruption. The general procedures for the preservation of vegetables and fruits are mainly through the killing step to stop the fermentation. τ Vegetables and fruits are destroyed by high temperature, and the activity of alizarin contained in them is destroyed. In order to prevent the enzymes contained in fruits and vegetables from coming into contact with oxygen in the air, the enzymes are continuously oxidized by enzymes during storage of fruits and vegetables. However, 4% of fruits and vegetables turn yellow and black. However, 'the fruits and vegetables after killing the cyanine' are not only the enzymes that cause the yellowing and blackening of the fruits and vegetables to be destroyed, but the enzymes that are beneficial to human health are also destroyed. Therefore, the vegetable and fruit mouths preserved for a long period of time The shape and the fiber have not helped the human health after eating. Therefore, in order to avoid the loss of nutrients caused by the method of killing the greens, the manufacturer changed the method of vacuum packaging. Put the fruits and vegetables into the packaging bag, and then put the packaging bag containing the fruits and vegetables into the vacuum packaging machine to extract the air inside the packaging bag, and then heat-sealing the packaging bag mouth, thereby making the packaging The vacuum bear in the bag, in the real form number Α0101 4th page / 11 pages 0992020785-0 201134398 empty anaerobic state, the microorganisms and bacteria stored in the bag will be effectively inhibited, so that the microorganisms can not be combined with fruits and vegetables The enzyme interacts to produce the enzyme decomposition and fermentation, and achieve the same preservation effect. However, the vacuum packaging is implemented to remove the air in the packaging bag. As the air is pumped out, a negative pressure is formed in the packaging bag, and the atmospheric pressure outside the packaging bag exerts a pressing force on the fruits and vegetables contained in the packaging bag. Therefore, for some fruits and vegetables that are not resistant to compression, the preservation method of such vacuum packaging is not applicable.
[0003] ❹ 099111738 緣是，本發明人有鑑於現有之殺菁或真空包裝的保 鮮方式，對部分不耐壓迫之蔬果，則有無法實施保鮮的 缺失，乃藉其多年於相關領域的製造及設計經驗和知識 的輔佐，並經多方巧思，針對該不耐壓迫之部分蔬果保 鮮方式作更新的研發改良，而研創出本發明。 【發明内容】 本發明係有關於一種蔬果冷;東保存方法（一），其 主要實施目的，係為了提供一種可以保持蔬果的完整性 、營養價值及防止蔬果腐敗的保存方法。 為了達到上述實施目的，本發明人乃研擬如下蔬果 冷凍保存方法，其主要係包含： A. 包裝：將蔬果容裝入包裝袋，並將包裝袋口封合 f B. 急速冷凍：再將封裝於包裝袋内的蔬果浸入含有 冷凍液之容器中； C .低溫冷凍庫保存：復將浸於冷凍液内急速冷凍的 蔬果，轉置入冷凍庫中，以使蔬果在低溫狀態下進行長 時間的保存。 表單編號A0101 第5頁/共11頁 0992020785-0 201134398 藉此，利用急速冷凍，即可將容裝蔬果之包裝袋内 含空氣、微生物、細菌與蔬果酵素等床結，抑制其活動 ，並以低溫保持此抑制狀態，據此，俾達到同時保持蔬 果外觀美觀完整性，及保留蔬果營養價值與防止蔬果腐 敗的實質效益，使市場上的消費者可以享用到美觀及營 養兼具的蔬果。 【實施方式】 [0004] 099111738 而為令本發明之技術手段及其所能達成之效果，能 夠有更完整且清楚的揭露，茲詳細說明如下，請一併參 閱揭露之圖式及圖號： 首先，請參閱第一、二圖所示，為本發明之蔬果冷 凍保存方法（一），係包含如下實施步驟： A .清洗：將大量採收下來的蔬果進行清洗，以洗去 其上殘留的農藥與泥土； B. 裁切：繼之，將蔬果做整理，裁切多餘的枝葉； C. 包裝：續之，將已整理裁切之蔬果容裝入包裝袋 ，並將包裝袋口封合； D. 急速冷凍：隨之，將封裝於包裝袋内之蔬果浸入 含有冷凍液〔該冷凍液為攝氏零下45度以下之不凍液〕 之容器中，以使包裝袋内含之空氣及微生物、細菌與蔬 果之酵素等，於此攝氏零下45度的低溫下急速凍結； E .低溫冷凍庫保存：復，將浸於冷凍液内之蔬果， 轉置入冷凍庫中，以保持攝氏零下45度的低溫狀態，將 蔬果進行長時間的保存。 據此，藉由上述實施步驟，於將蔬果經清洗、裁切 後，即可容裝入包裝袋内，以浸入冷凍液内急速冷凍， 表單編號A0101 第6頁/共11頁 0992020785-0 201134398 此時，包裝袋内含之空氟及微生物、細菌與蔬果之酵素 等，便會於此攝氏零下45度的超低溫下急速凍結，以抑 制其活動，如此，便可防止蔬果於保存期間，因酵素持 續氧化醱酵，所造成的兢果變黃變黑情形，以及微生物 、細菌增生繁殖對蔬果造成的腐敗損害，達到長效保鮮 的效果。 ί[0003] ❹ 099111738 The reason is that the present inventors have in view of the existing fresh-keeping methods of killing cyanine or vacuum packaging, and for some fruits and vegetables that are not resistant to oppression, there is a lack of preservation, and it has been manufactured for many years in related fields. With the help of design experience and knowledge, and through many ingenuity, the research and development of the disease-preserving part of the vegetable and fruit preservation method is updated, and the invention is developed. SUMMARY OF THE INVENTION The present invention relates to a vegetable and fruit cold method; the east preservation method (1), the main purpose of which is to provide a preservation method capable of maintaining the integrity, nutritional value and prevention of vegetable and fruit spoilage of fruits and vegetables. In order to achieve the above-mentioned implementation purposes, the inventors have studied the following methods for cryopreservation of fruits and vegetables, which mainly include: A. Packaging: loading the fruits and vegetables into a packaging bag, and sealing the mouth of the packaging bag f B. Rapid freezing: The fruits and vegetables encapsulated in the packaging bag are immersed in the container containing the freezing liquid; C. The low temperature freezer storage: the fruits and vegetables which are immersed in the frozen liquid and rapidly frozen, are transferred into the freezer, so that the fruits and vegetables are kept at a low temperature for a long time. save. Form No. A0101 Page 5 of 11 0992020785-0 201134398 By using this, you can use the rapid freezing to contain the air, microbes, bacteria and fruits and vegetables in the packaging of fruits and vegetables, and inhibit the activities. The low temperature maintains this inhibition state, thereby achieving the substantial benefits of maintaining the appearance and integrity of the fruits and vegetables, and retaining the nutritional value of the fruits and vegetables and preventing the corruption of fruits and vegetables, so that consumers on the market can enjoy the fruits and vegetables which are both beautiful and nutritious. [Embodiment] [0004] 099111738 In order to make the technical means of the present invention and the effects thereof can be more completely and clearly disclosed, the following is a detailed description, please refer to the disclosed drawings and drawings: First, please refer to the first and second figures. The method for freezing and storing fruits and vegetables of the present invention (1) includes the following steps: A. Cleaning: washing a large amount of fruits and vegetables recovered to wash off the residue. Pesticides and soil; B. Cutting: Following, the fruits and vegetables are finished and the excess leaves are cut; C. Packaging: Continued, the finished fruits and vegetables are packed into bags and the bags are sealed. D. Rapid freezing: Subsequently, the fruits and vegetables encapsulated in the packaging bag are immersed in a container containing a freezing liquid (the frozen liquid is an ice-free liquid of minus 45 degrees Celsius) to make the air and microorganisms contained in the packaging bag, The enzymes of bacteria and fruits and vegetables, etc., are rapidly frozen at a low temperature of minus 45 degrees Celsius; E. Storage in a low temperature freezer: complex, the fruits and vegetables immersed in the frozen liquid are transferred into a freezer to maintain a temperature of minus 45 degrees Celsius. Temperature state, will be stored for long periods of fruits and vegetables. Accordingly, by the above-mentioned implementation steps, after the fruits and vegetables are washed and cut, they can be accommodated in the packaging bag and rapidly frozen in the immersion liquid, Form No. A0101 Page 6 of 11 0992020785-0 201134398 At this time, the empty fluorine contained in the package and the enzymes of microorganisms, bacteria and fruits and vegetables will be rapidly frozen at an ultra-low temperature of minus 45 degrees Celsius to inhibit the activity, thus preventing the fruits and vegetables from being preserved during storage. The enzyme continues to oxidize and ferment, and the resulting fruit turns yellow and black, and the microbial and bacterial proliferation and reproduction cause damage to fruits and vegetables, and achieve long-lasting preservation effect. ί
099111738 亚且於實施過程中’疏果上的酵素不須經殺菁消滅 ，因此，其營養可以保存於蔬果中，再者，由於未實 將包裝袋内空氣抽出的真空保鮮方法，故包裝袋内壓力 可以維持在正常大氣壓力，而不會對容裝於包裝袋内的 蔬果造成壓迫損傷，因此’可以保持蔬果外型的完整美 觀性，以利蔬果之銷售。 、 由上述結構及實施方式可知，本發明係具有如下優 點：099111738 In the process of implementation, the enzymes on the fruit-splitting fruit do not need to be eliminated by the killing of the cyanine. Therefore, the nutrients can be preserved in the fruits and vegetables. Moreover, because the vacuum preservation method of the air in the packaging bag is not actually taken, the packaging bag The internal pressure can be maintained at normal atmospheric pressure without causing compression damage to the fruits and vegetables contained in the packaging bag, so 'the integrity of the appearance of the fruits and vegetables can be maintained to facilitate the sale of fruits and vegetables. According to the above structure and embodiment, the present invention has the following advantages:
1.本發明係利用急速冷凍，將容裝蔬果之包裝袋内 含空氣及微生物、細菌與蔬果乏酵素等凍結以抑制其 活動，再以低溫長時間保持此抑制狀態，如此，即可以 達到同時保持蔬果外觀的完謂觀性，及保留蔬果營^ 價值與防止蔬果腐敗的實質效益。 S 2. 本發明係在將蔬果浸入冷凍液急速冷凍之前，先 封裝入包裝袋内，以避免冷凍液與蔬果直接接觸，造成 蔬果表面的决傷和不凍液侵入蔬果之情形。 3. 本發明係在將蔬果封襞八包裝袋前，先清洗掉附 著於蔬果的泥土、農藥與裁切多餘技葉的步驟，依此，’ 即可減少不必要的細菌、雜質與蔬果的接觸，且可以使 蔬果更易裝入包裝袋内。 表單編號A0101 第7頁/共丨1頁 0992020785-0 201134398 綜上所述，本發明實施例確能達到所預期功效，又 其所揭露之具體構造，不僅未曾見諸於同類產品中，亦 未曾公開於申請前，誠已完全符合專利法之規定與要求 ，爰依法提出發明專利之申請，懇請惠予審查，並賜准 專利，則實感德便。 【圖式簡單說明】 [0005] 第一圖：本發明之流程圖 第二圖：本發明之實施狀態圖 【主要元件符號說明】 [0006] 099111738 表單編號A0101 第8頁/共11頁 0992020785-01. The present invention utilizes rapid freezing to freeze air contained in a package containing fruits and vegetables, microbes, bacteria, and fruits and vegetables to inhibit its activity, and then maintain the suppression state at a low temperature for a long time. Maintaining the appearance of fruits and vegetables, and retaining the fruits and vegetables and the substantial benefits of preventing fruit and vegetable corruption. S 2. The invention is packaged into a packaging bag before immersing the fruits and vegetables in the frozen liquid to avoid direct contact between the frozen liquid and the fruits and vegetables, resulting in the death of the surface of the fruits and vegetables and the intrusion of the frozen liquid into the fruits and vegetables. 3. The invention removes the dirt, pesticides and cutting excess leaves attached to the fruits and vegetables before sealing the fruits and vegetables into eight bags, thereby reducing unnecessary bacteria, impurities and fruits and vegetables. Contact and make the fruit and vegetables easier to fit in the bag. Form No. A0101 Page 7 / Total 1 Page 0992020785-0 201134398 In summary, the embodiment of the present invention can achieve the expected effect, and the specific structure disclosed therein has not been seen in the same product, nor has it ever been Before being disclosed in the application, Cheng has fully complied with the requirements and requirements of the Patent Law. If an application for an invention patent is filed in accordance with the law, and the application for a patent is granted, the patent will be granted. BRIEF DESCRIPTION OF THE DRAWINGS [0005] First FIG.: Flowchart of the present invention FIG. 2: Implementation state diagram of the present invention [Description of main component symbols] [0006] 099111738 Form No. A0101 Page 8 of 11 0992020785- 0