WO2006058471A1 - The technology of fresh keeping litchi - Google Patents

The technology of fresh keeping litchi Download PDF

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Publication number
WO2006058471A1
WO2006058471A1 PCT/CN2005/000347 CN2005000347W WO2006058471A1 WO 2006058471 A1 WO2006058471 A1 WO 2006058471A1 CN 2005000347 W CN2005000347 W CN 2005000347W WO 2006058471 A1 WO2006058471 A1 WO 2006058471A1
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Prior art keywords
fresh
liquid
litchi
lychee
air
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PCT/CN2005/000347
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French (fr)
Chinese (zh)
Inventor
Lianke Xu
Original Assignee
Lianke Xu
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Publication of WO2006058471A1 publication Critical patent/WO2006058471A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling

Definitions

  • the invention relates to a fresh litchi preservation technology in the field of food preservation technology.
  • fresh lychee has a very short shelf life. Fresh lychees on the market put them on the shelves in the morning, and they changed color in the afternoon, no longer fresh. The fresh lychee that you buy home is also up to three 3 ⁇ 43 ⁇ 4 ⁇ $ quality can not be eaten. The best preservation technology, the preservation period is only ten days and a half.
  • fresh lychee is a kind of hot food. It is easy to get angry when eating in the hot summer, so many people will have toothache or nosebleed when eating fresh lychee. Fresh lychee is a nourishing product, and fresh lychee can be succulent in winter. Since the fresh lychee cannot be kept fresh, there is no fresh lychee sold in the market after the picking season of lychee, so only the lychee can be supplied in winter.
  • the technical problem to be solved by the present invention is that, in view of the defects of the prior art, a fresh lychee preservation technology is proposed, which can keep fresh lychee for a long period of time, and provide delicious and delicious fresh lychee for people to meet the life of the people. Demand and enrich people's material life.
  • the fresh lychee fresh-keeping technology is: the fresh lychee picked is isolated from the air, and stored at a temperature of -30 ° C at a temperature of 0. 3 - 360 days, taken up to normal temperature. .
  • the normal temperature is usually 40 ⁇ , and the suitable temperature range is 10 ° C - 30. C.
  • the method for isolating air according to the present invention includes a prior art method such as a vacuum method, an anti-oxidation gas method, a liquid immersion method, a liquid coating method, a liquid or a colloidal solidification method, and other suitable methods.
  • the vacuum method refers to a method of evacuating a container or bag containing fresh lychee.
  • the anti-oxidation gas method is a method in which air in a container or bag containing fresh lychee is discharged and then filled with an oxidation-proof gas.
  • the liquid immersion method is to soak the fresh lychee in a liquid to isolate the air.
  • the liquid application method is to apply a viscous liquid to the surface of the fresh lychee so that the fresh lychee is filled with liquid.
  • Liquid or colloidal solidification is a method of solidifying a surface liquid or colloid by applying a liquid or colloidal fresh lychee to a liquid or colloid.
  • the above liquid or glue # may be a liquid or colloidal ruthenium insulating material at 10 ° C in water, fats, various kinds of glues and the like. It is also possible to add an appropriate amount of an antioxidant to the above liquid or colloid.
  • the temperature required for freshness preservation is determined by the length of time required for fresh-keeping, and the chain-locking technique of the most suitable isolation method is selected to determine the technical scheme for preserving each batch of products. Different fresh lychee requires different time to keep fresh, and can use a variety of different preservation techniques.
  • the design principle of the present invention is to carry out the preservation technology of fresh lychee in two parts.
  • the first is the preservation of lychee meat.
  • the lychee meat quality can be kept fresh for 20-400 days at a temperature of 10 °C - 30 °C, and the preservation time increases with the decrease of temperature; and the meat quality of fresh lychee is frozen. Thawing again, the fleshy cell structure can be restored to the state before freezing, and the taste and mouth are unchanged. Therefore, the preservation of fresh lychee meat quality can be ensured by regulating the preservation temperature.
  • the surface of the lychee is kept fresh, because the skin of the fresh lychee is easily oxidized by air at room temperature and becomes black, and the black is faster when frozen.
  • fresh lychees will change color on the shelf for a few hours. Black. However, if the skin layer is isolated from the air, the fresh lychee will not change color when exposed to normal temperature or freezing. Therefore, to keep the surface of fresh lychee bright and enhance the freshness, vacuuming, filling the tank with anti-oxidation gas, immersing in the liquid, applying the gel and forming a protective layer on the surface of the fresh lychee can effectively make The surface of the litchi is isolated from the air to maintain the bright effect of the litchi.
  • the present invention is a fresh lychee fresh-keeping technology, which can keep fresh lychee for a long period of time, and can keep the fresh lychee fresh and bright with appropriate temperature and isolation from the air according to the time required for fresh-keeping.
  • a fresh lychee fresh-keeping technology which can keep fresh lychee for a long period of time, and can keep the fresh lychee fresh and bright with appropriate temperature and isolation from the air according to the time required for fresh-keeping.
  • Example 1 Take 5 kg of freshly picked litchi, place it in a plastic bag, drain the air, seal it, store it in a low-temperature greenhouse at 10 °C. After 280 days, take it out and leave it at room temperature, and then raise it to room temperature to remove the package. can.
  • Example 2 5 kg of freshly picked litchi was taken, placed in a plastic bag, air was taken out to be filled with carbon dioxide gas, sealed, and placed in a constant temperature room at 3 ° C for 90 days, and then the carbon dioxide gas was taken out.
  • Example 3 Freshly picked litchi 5 j was placed in water at 0 ° C ° - 0 ° C, and after 30 days, it was taken out.
  • Example 4 5 kg of freshly picked litchi was taken, and the surface of the litchi was coated with peanut oil, placed at 5 ° C for 60 days, and taken out.
  • Example 5 5 kg of freshly picked litchi was taken, immersed in water, lowered to 20 ° C, stored at the same temperature for 300 days, and taken out and thawed to normal temperature.
  • Example 6 Take 5 kg of freshly picked litchi, wet the surface with alum-added water, place it at -15 ° C for 12 hours, remove and continue to spray (or place it at room temperature in the air) Naturally absorb water) After the surface area of the litchi is formed into a complete layer of ice, it is returned to a 15 ° C incubator for 280 days, and then taken out and thawed to normal temperature.
  • Example 7 5 kg of freshly picked litchi was taken, wrapped with commercially available toilet paper and then drenched, so that the toilet paper wrapped with fresh lychee was taken up in water and placed in an 18 ° C incubator for 300 days, and thawed. Wash out the toilet paper.
  • Example 8 Take 5 kg of freshly picked litchi, apply it on the surface of fresh lychee with polyvinyl alcohol glue, place it in a 10 ° C holding room for 200 days, take it out and thaw it, and wash off the glue.
  • Example 9 Take 5 kg of freshly picked litchi, apply it on the surface of fresh oyster with polyethylene glue added with alum, place it in a heat preservation chamber at 5 ° C, dry the glue, and then apply it again: 5 ⁇ of the insulation room 3 ⁇ 4 storage for 120 days, remove the wash away glue.
  • Example 10 5 kg of freshly picked litchi was taken, and vacuum was formed by packaging with a protective film, and stored at normal temperature for 7 days, and taken out.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

The invention relates to the technology of fresh keeping litchi, the fresh litchi is isolated from atmosphere, after preserving at temperature of normal temperature to -30°C for 0.3-360days, the litchi is taken out and stood to normal temperature. Isolating atmosphere method include filling antioxidative gas method, liquid immersing method, liquid coating method, liquid or colloid hardenging method. The invention can prolong the freshness storage life of litchi, and can use appropriate temperature and isolating atmosphere method to keep the litchi delicious and bright colored, so as to give people delicious litchi all the year round.

Description

一种新鲜荔枝的保鲜技术  Fresh lychee preservation technology
技术领域 Technical field
本发明涉及食品保鲜技术领域的新鲜荔枝保鲜技术。  The invention relates to a fresh litchi preservation technology in the field of food preservation technology.
技术背景 technical background
现有技术中， 新鲜荔枝的保鲜时间极短。 市场上的新鲜荔枝上午 放上货架， 下午就变了颜色， 不再新鲜。 买回家的新鲜荔枝也最多三 ¾¾佘$质不能再吃。 最好的保鲜技术， 保鲜期也不过十天半月。 再 者新鲜荔枝是一种热性食物， 在炎热的夏季吃荔扶极易上火， 所以有 许多人吃新鲜荔枝会有牙痛或流鼻血的现象。 新鲜荔枝是一种滋补 品， 冬季吃新鲜荔枝能滋身壮体。 由于新鲜荔枝不能保鲜， 在荔枝的 采摘季节一过， 市面上很快就没有新鲜荔枝出售了， 所以在冬季就只 賓荔枝干可以供应了。  In the prior art, fresh lychee has a very short shelf life. Fresh lychees on the market put them on the shelves in the morning, and they changed color in the afternoon, no longer fresh. The fresh lychee that you buy home is also up to three 3⁄43⁄4佘$ quality can not be eaten. The best preservation technology, the preservation period is only ten days and a half. In addition, fresh lychee is a kind of hot food. It is easy to get angry when eating in the hot summer, so many people will have toothache or nosebleed when eating fresh lychee. Fresh lychee is a nourishing product, and fresh lychee can be succulent in winter. Since the fresh lychee cannot be kept fresh, there is no fresh lychee sold in the market after the picking season of lychee, so only the lychee can be supplied in winter.
发明内容  Summary of the invention
本发明要解决的技术问题是， 针对现有技术存在的缺陷， 提出一 种新鲜荔枝的保鲜技术， 能较长时期保鲜新鲜荔枝， 为人们四季提供 美味、 可口的新鲜荔枝， 以满足人们的生活需求和丰富人们的物质生 活。  The technical problem to be solved by the present invention is that, in view of the defects of the prior art, a fresh lychee preservation technology is proposed, which can keep fresh lychee for a long period of time, and provide delicious and delicious fresh lychee for people to meet the life of the people. Demand and enrich people's material life.
本发明的技术方案是， 所述新鲜荔枝的保鲜技术是： 将采摘来的 新鲜荔枝隔绝空气， 在常温一— 30°C的溫度下保存 0. 3— 360天内取 出， 放置升至常温即得。 常温通常为 40Ό， 适宜的温度范围为 10°C— 一 30。C。  The technical solution of the present invention is that the fresh lychee fresh-keeping technology is: the fresh lychee picked is isolated from the air, and stored at a temperature of -30 ° C at a temperature of 0. 3 - 360 days, taken up to normal temperature. . The normal temperature is usually 40 Ό, and the suitable temperature range is 10 ° C - 30. C.
以下对本发明做出进一步说明。 本发明所述隔绝空气所采用的方法包括真空法、 充入防氧化气体 法、 液体浸泡法、 液体涂刷法、 液体或胶体固化法等已有技术方法及 其它适宜的方法。 The invention is further illustrated below. The method for isolating air according to the present invention includes a prior art method such as a vacuum method, an anti-oxidation gas method, a liquid immersion method, a liquid coating method, a liquid or a colloidal solidification method, and other suitable methods.
真空法是指将装有新鲜荔枝的容器或袋子抽成真空的方法。 充入 防氧化气体法是将装有新鲜荔枝的容器或袋子中的空气排出， 再充入 防氧化气体的方法。 液体浸泡法是将新鲜荔枝浸泡于液体中隔绝空 气。 液体涂刷法是将粘性液体涂刷于新鲜荔枝表面， 使新鲜荔枝外表 满液体。.液体或胶体固化法是将表面沾满液体或胶体的新鲜荔枝通 过降^、 干爆等方法将表面液体或胶体物固化的方法。.上述液体或胶 #可 是水、脂肪类、各种胶类等已有技术的在 10°C时为液态或胶态 的莘 隔绝材料。 还可以在上述液体或胶体中加入适量的抗氧化剂。  The vacuum method refers to a method of evacuating a container or bag containing fresh lychee. The anti-oxidation gas method is a method in which air in a container or bag containing fresh lychee is discharged and then filled with an oxidation-proof gas. The liquid immersion method is to soak the fresh lychee in a liquid to isolate the air. The liquid application method is to apply a viscous liquid to the surface of the fresh lychee so that the fresh lychee is filled with liquid. Liquid or colloidal solidification is a method of solidifying a surface liquid or colloid by applying a liquid or colloidal fresh lychee to a liquid or colloid. The above liquid or glue # may be a liquid or colloidal ruthenium insulating material at 10 ° C in water, fats, various kinds of glues and the like. It is also possible to add an appropriate amount of an antioxidant to the above liquid or colloid.
本发明的设计方案中是以需要保鲜时间的长短， 来决定需要保鲜 的温度， .选定最适应的隔绝方法的链锁技术来确定保鲜每批产品的技 术方案。 对新鲜荔枝要求保鲜的时间不同, 可釆用各种不同的保鲜技 术方寨 .  In the design of the present invention, the temperature required for freshness preservation is determined by the length of time required for fresh-keeping, and the chain-locking technique of the most suitable isolation method is selected to determine the technical scheme for preserving each batch of products. Different fresh lychee requires different time to keep fresh, and can use a variety of different preservation techniques.
; : Λ本发明的设计原理是， 将新鲜荔枝的保鲜技术分两部分进行。.首 先是对荔枝肉质的保鲜， 荔枝肉质在 10°C—一 30°C的温度下能保鲜 20-400天的时间， 随着温度的降低保鲜时间增长; .并且新鲜荔枝的 肉质被冰冻后再解冻， 能使肉质细胞结构恢复到冰冻前的状态， 口味 和口 ¾不变。 因此， 新鲜荔枝肉质的保鲜可用调控保鲜温度来保证。 另外， 荔枝的表面保鲜， 因为新鲜荔枝的表皮在常温下很易被空气氧化 而变黑， 冻时黑得更快。 因此， 新鲜荔枝放上货架几小时颜色就会变 黑。 但如果把表皮层与空气隔离， 无论在常温或冷冻时新鲜荔枝就不会 变色。 因此要保持新鲜荔枝的表面鲜艳， 增强新鲜感， 采用抽真空、 充 罐防氧化气体、 浸入液体中、 涂刷胶体及使液体或胶体在新鲜荔枝表面 形成保护隔离层等， 都能有效地使荔枝表面与空气隔离， 达到保持荔枝 鲜艳的效果。 ; : The design principle of the present invention is to carry out the preservation technology of fresh lychee in two parts. The first is the preservation of lychee meat. The lychee meat quality can be kept fresh for 20-400 days at a temperature of 10 °C - 30 °C, and the preservation time increases with the decrease of temperature; and the meat quality of fresh lychee is frozen. Thawing again, the fleshy cell structure can be restored to the state before freezing, and the taste and mouth are unchanged. Therefore, the preservation of fresh lychee meat quality can be ensured by regulating the preservation temperature. In addition, the surface of the lychee is kept fresh, because the skin of the fresh lychee is easily oxidized by air at room temperature and becomes black, and the black is faster when frozen. Therefore, fresh lychees will change color on the shelf for a few hours. Black. However, if the skin layer is isolated from the air, the fresh lychee will not change color when exposed to normal temperature or freezing. Therefore, to keep the surface of fresh lychee bright and enhance the freshness, vacuuming, filling the tank with anti-oxidation gas, immersing in the liquid, applying the gel and forming a protective layer on the surface of the fresh lychee can effectively make The surface of the litchi is isolated from the air to maintain the bright effect of the litchi.
由以上可知， 本发明为一种新鲜荔枝的保鲜技术， 能较长时期保鲜 新鲜荔枝, 并可根据需要保鲜的时间采用适当的温度和与空气隔离的方 法， 使新鲜荔枝保持肉质鲜美， 颜色鲜艳， 从而为人们四季提供美味、 可口的新鲜荔枝， -以满足人们的生活需求和丰富人们的物质生活。  It can be seen from the above that the present invention is a fresh lychee fresh-keeping technology, which can keep fresh lychee for a long period of time, and can keep the fresh lychee fresh and bright with appropriate temperature and isolation from the air according to the time required for fresh-keeping. In order to provide people with delicious and delicious fresh lychee in the four seasons - to meet people's life needs and enrich people's material life.
具体实啤方式 Specific beer method
例 1: 取新采摘的荔枝 5公斤， 放置于塑料袋中， 抽尽空气， 封口， 存放 f一 10°C的低温室中.280天后取出放置于常温下， 使其升至 常温去除包装即可。  Example 1: Take 5 kg of freshly picked litchi, place it in a plastic bag, drain the air, seal it, store it in a low-temperature greenhouse at 10 °C. After 280 days, take it out and leave it at room temperature, and then raise it to room temperature to remove the package. can.
实施例 2; 取新采摘的荔枝 5公斤， 放置于塑料袋中， 抽出空气充 入二氧化碳气体， 封口， 放置于 3 °C的恒温室中 90天后， 取出排出二氧 化碳气体即可。  Example 2: 5 kg of freshly picked litchi was taken, placed in a plastic bag, air was taken out to be filled with carbon dioxide gas, sealed, and placed in a constant temperature room at 3 ° C for 90 days, and then the carbon dioxide gas was taken out.
实施例 3: 取新采摘的荔枝 5公 j ， 放置于 0„5°C— 0°C的水中， 30 天后， 取出即可。  Example 3: Freshly picked litchi 5 j was placed in water at 0 ° C ° - 0 ° C, and after 30 days, it was taken out.
实施例 4: 取新采摘的荔枝 5公斤， 将荔枝表面涂刷上花生油， 放 置于一 5°C下 60天， 取出即可。  Example 4: 5 kg of freshly picked litchi was taken, and the surface of the litchi was coated with peanut oil, placed at 5 ° C for 60 days, and taken out.
实施例 5: 取新采摘的荔枝 5公斤， 浸泡于水中， 降至一 20°C， 在 同等温度下保存 300天， 取出解冻至常温即得。 实施例 6: 取新采摘的荔枝 5公斤， 用加有明矾的水将其表面淋湿， 放置于 _ 15°C下冷冻 12小时， 取出继续淋水 (或放置于常温下使其在空 气中自然吸收水份)使荔枝表面积成一层完整的冰层后，放回一 15°C的保 温室中存放 280天后， 取出解冻至常温即得。 Example 5: 5 kg of freshly picked litchi was taken, immersed in water, lowered to 20 ° C, stored at the same temperature for 300 days, and taken out and thawed to normal temperature. Example 6: Take 5 kg of freshly picked litchi, wet the surface with alum-added water, place it at -15 ° C for 12 hours, remove and continue to spray (or place it at room temperature in the air) Naturally absorb water) After the surface area of the litchi is formed into a complete layer of ice, it is returned to a 15 ° C incubator for 280 days, and then taken out and thawed to normal temperature.
实施例 7: 取新采摘的荔枝 5公斤， 用市售卫生纸包紧后淋水， 使 包裹新鲜荔枝的卫生纸吸足水份后放置于一 18°C的保温室中存放 300 天， 取出解冻， 洗出卫生纸即可。  Example 7: 5 kg of freshly picked litchi was taken, wrapped with commercially available toilet paper and then drenched, so that the toilet paper wrapped with fresh lychee was taken up in water and placed in an 18 ° C incubator for 300 days, and thawed. Wash out the toilet paper.
实施例 , 8: 取新采摘的荔枝 5公斤， 用聚乙烯醇胶水涂刷于鲜荔枝 表面， 放置于一 10°C的保温室内 200天， 取出解冻， 洗去胶份即得。  Example 8: Take 5 kg of freshly picked litchi, apply it on the surface of fresh lychee with polyvinyl alcohol glue, place it in a 10 ° C holding room for 200 days, take it out and thaw it, and wash off the glue.
实施例 9: 取新采摘的荔枝 5公斤， 用加入明矾的聚乙烯胶水涂刷 于鲜荔表面，放置于 5°C的保温室中，使胶液干化后，再涂刷一次，：在 5Ό 的保温室 ¾存放 120天， 取出洗去胶液即可。  Example 9: Take 5 kg of freshly picked litchi, apply it on the surface of fresh oyster with polyethylene glue added with alum, place it in a heat preservation chamber at 5 ° C, dry the glue, and then apply it again: 5 Ό of the insulation room 3⁄4 storage for 120 days, remove the wash away glue.
实施例 10: 取新采摘的荔枝 5公斤， 用保护膜包装形成真空， 在常 温下保存 7天， 取出即可。  Example 10: 5 kg of freshly picked litchi was taken, and vacuum was formed by packaging with a protective film, and stored at normal temperature for 7 days, and taken out.
实¾例11 : 取新采摘的荔枝 5公斤， 浸入溶有柠檬酸和食盐的水中 (水、 柠檬酸、 食盐的重量比可以是 1 : 0. 001— 0. 1 : 0. 001— 0. 1 )， 在 一 10°C下保存 400天，取出解冻后，荔枝颜色可在空气中放置 3— 7天保 持新鲜颜色不变。 Real 3⁄4 Example 11 : Take freshly picked lychee 5 kg, immersed in water with citric acid and salt (water, citric acid, salt weight ratio can be 1: 0. 001 - 0. 1 : 0. 001 - 0. 1), stored at 10 ° C for 400 days, after thawing, the color of lychee can be placed in the air for 3-4 days to keep the fresh color unchanged.

Claims

权利 要 求 Rights request
1、一种新鲜荔枝的保鲜技术，其特征是，将采摘来的新鲜荔枝隔绝 空气，在常温一一 30°C的温度下保存 0. 3— 360天后，取出放置升至常温 即得。  1. A fresh lychee preservation technique, characterized in that the fresh lychee picked is isolated from the air and stored at a temperature of normal temperature of 30 ° C for 0.3 to 360 days, and then taken out and raised to normal temperature.
2、根据权利要求 1所述的新鲜荔枝保鲜技术，其特征是，所述隔绝 空气所采用的方法有真空法、 充入防氧化气体法、 液体浸泡法、 液体涂 刷法、 液体或胶体固化法。 .  2. The fresh litchi preservation technology according to claim 1, wherein the method for isolating air comprises a vacuum method, an anti-oxidation gas method, a liquid soaking method, a liquid coating method, a liquid or colloid curing method. law. .
3、根据权利要求 2所述的新鲜荔枝保鲜技术，其特征是，.所述真空 法是指将新鲜荔枝放置于真空中。  3. A fresh litchi preservation technique according to claim 2, wherein said vacuum method means placing fresh litchi in a vacuum.
4、 '根据权利要求 2所述的新鲜荔枝保鲜技术，其特征是，所述充入 防氧化气体法是指将装有新鲜荔枝的容器排除空气， 充入防氧化气体。  4. The fresh litchi preservation technology according to claim 2, wherein the method of charging the antioxidant gas means removing the air from the container containing the fresh lychee and filling the oxidation preventing gas.
5、根据权利要求 2所述的新鲜荔枝保鲜技术，其特征是，所述液体 浸泡法是指将新鲜荔枝放置于液体中隔绝空气。  5. The fresh litchi preservation technique according to claim 2, wherein the liquid soaking method refers to placing fresh litchi in a liquid to isolate air.
6、根据权利要求 2所述的新鲜荔枝保鲜技术，其特征是，所述液体 涂刷法 指将粘性液体涂刷于新鲜荔枝的表面来隔绝空气。  The fresh litchi preservation technique according to claim 2, wherein the liquid coating method applies a viscous liquid to the surface of the fresh lychee to insulate the air.
.  .
7、根据权利要求 2所述的新鲜荔枝保鲜技术，其特征是，所述液体 或胶体固化法是指将液体或胶体粘附于新鲜荔.枝表面， 采用低温硬化、 冰冻或干燥的方法使新鲜荔枝的表面生成一层保护层来隔绝空气。 7. The fresh litchi preservation technology according to claim 2, wherein the liquid or colloidal solidification method refers to adhering a liquid or a colloid to the surface of the fresh alfalfa, using a low temperature hardening, freezing or drying method. The surface of the fresh lychee creates a protective layer to isolate the air.
8、根据权利要求 5、 6、 7所述的新鲜荔枝保鲜技术， 其特征是， 所 述液体或 体是在 10°C时为液态或胶态的水、 脂肪类及胶类的隔绝材 料。  A fresh litchi preservation technique according to claims 5, 6, or 7, characterized in that the liquid or body is an insulating material of water, fat or gel which is liquid or colloidal at 10 °C.
9、根据权利要求 8所述的新鲜荔枝保鲜技术，其特征是，在所述液 体或胶体中加入适量的抗氧化剂。 9. The fresh litchi preservation technique according to claim 8, wherein in said liquid Add an appropriate amount of antioxidant to the body or gel.
10、根据权利要求 1所述的新鲜荔枝保鲜技术， 其特征是， 在 io°c 一一 30°C温度下保存 0. 3—360天， 取出放置升至常温即得。 The fresh lychee preservation technology according to claim 1, characterized in that it is stored at a temperature of io °c - 30 ° C for 0.3-360 days, and is taken out and raised to normal temperature.
PCT/CN2005/000347 2004-12-02 2005-03-21 The technology of fresh keeping litchi WO2006058471A1 (en)

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CN100459867C (en) * 2006-11-27 2009-02-11 华南理工大学 Fresh-keeping method for lichee
CN101385481B (en) * 2007-09-13 2011-08-17 黄海雄 Lichee fresh-keeping process
CN104489064A (en) * 2014-11-24 2015-04-08 柳州市天姿园艺有限公司 Special antistaling agent for litchi
CN107347973A (en) * 2017-07-03 2017-11-17 广东省农业科学院果树研究所 A kind of method for extending semi-dried dried lichee normal-temperature shelf life color and luster in the place for not possessing refrigerated condition
CN107347973B (en) * 2017-07-03 2023-08-08 广东省农业科学院果树研究所 Method for prolonging normal-temperature shelf life color of semi-dry litchi in places without refrigeration condition
CN109169871A (en) * 2018-09-06 2019-01-11 广东省农业科学院蚕业与农产品加工研究所 A kind of preservation method of lichee
CN109169871B (en) * 2018-09-06 2022-03-11 广东省农业科学院蚕业与农产品加工研究所 Litchi preservation method
CN114104521A (en) * 2021-09-29 2022-03-01 惠州城市职业学院(惠州商贸旅游高级职业技术学校) Method for normal-temperature fresh-keeping transportation of litchis

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