WO2021047067A1 - Method for performing pretreat to adjust and control run off of microorganisms and juice from thawed fresh-cut fruit - Google Patents

Method for performing pretreat to adjust and control run off of microorganisms and juice from thawed fresh-cut fruit Download PDF

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Publication number
WO2021047067A1
WO2021047067A1 PCT/CN2019/122315 CN2019122315W WO2021047067A1 WO 2021047067 A1 WO2021047067 A1 WO 2021047067A1 CN 2019122315 W CN2019122315 W CN 2019122315W WO 2021047067 A1 WO2021047067 A1 WO 2021047067A1
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Prior art keywords
fruit
pretreatment
cut
carbon quantum
solution
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PCT/CN2019/122315
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French (fr)
Chinese (zh)
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张慜
范凯
王维琴
王茜
王睿聪
金建国
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江南大学
宁波海通食品科技有限公司
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Publication of WO2021047067A1 publication Critical patent/WO2021047067A1/en

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    • 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
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • 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
    • 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
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a method for pretreatment and regulation of thawing fresh-cut fruit microorganisms and juice loss, and belongs to the technical field of fruit and vegetable processing and safety control.
  • Cui Jianwei et al. (2002) invented a frozen fruit product and its processing method (application number: 02104069.9).
  • This method uses low-temperature quick-freezing technology to prepare frozen fruit semi-finished products such as peaches and apricots, which are not easily preserved, and then perform cold processing.
  • Frozen fruit semi-finished products can be processed into dried fruits, preserved fruits, juice or sauce, and cold chain processing methods are used in the production process to ensure the quality of the fruit during processing.
  • the present invention uses ultrasonic and ⁇ -polylysine to co-process.
  • ⁇ -polylysine has good stability, broad-spectrum bacteriostasis, and carbon binding.
  • the antibacterial pretreatment of quantum dots/chitosan coating makes frozen products safer for subsequent processing.
  • Yan Pingmei et al. (2010) used ultrasonic cleaning to study the sterilization rate and quality of fresh-cut cowpea vegetables.
  • the study found that cleaning at 30°C, ultrasonic power of 180W, and frequency of 40kHz for 10 minutes can effectively reduce the number of bacteria, fungi, and bacteria.
  • the number of Escherichia coli and the number of lactic acid bacteria can better maintain the fresh nutrition and sensory quality of cowpea vegetables.
  • this method has fast ultrasonic cleaning and disinfection speed and no damage to the sample, but the sterilization effect is limited.
  • the present invention adopts ultrasonic and ⁇ -polylysine synergistic treatment, and combines carbon quantum dots/chitosan coating Antibacterial pretreatment to achieve a lower number of microorganisms.
  • Gani et al. (2016) studied the effect of ultrasonic treatment on strawberry microbes and physical and chemical quality.
  • the study found that treatment of strawberry at an ultrasonic frequency of 33kHz, a power of 60W, and a temperature of 25°C for 40min can effectively reduce the total number of colonies by 2 log CFU/g, mold and mold.
  • the quantity of yeast is 1.22 log CFU/g and maintains good quality.
  • the method is safe and non-toxic, but the disinfection is not complete.
  • the present invention uses ultrasonic and ⁇ -polylysine to process synergistically, and combines the antibacterial pretreatment of carbon quantum dots/chitosan coating, which can effectively control Number of microorganisms.
  • the method adopts a safe and non-toxic biological preservative to effectively solve the problem of decay and deterioration of cherries, but the effect of treatment with ⁇ -polylysine alone is limited.
  • the present invention adopts ultrasonic and ⁇ -polylysine synergistic treatment, and combines carbon quantum dots/chitosan coating film antibacterial pretreatment, which is a new method for controlling microorganisms.
  • This method uses ozone water and ultrasonic combined treatment to sterilize raw frozen vegetables or edible fungi, so that the microorganisms The total amount is controlled within 1000/g, the coliforms (or E. coli) reach the standard (negative), and the quality of quick-frozen products is effectively maintained.
  • ozone water is unstable and easily decomposed into oxygen.
  • the present invention uses ultrasonic and ⁇ -polylysine to co-process, and ⁇ -polylysine has good stability, broad-spectrum bacteriostasis, and combination
  • the antibacterial pretreatment of carbon quantum dots/chitosan coating film can better control the number of microorganisms.
  • the method adopts edible chitosan coating film to effectively control loquat rot, but the effect of using chitosan coating alone to control microorganisms is limited.
  • the present invention adopts ultrasonic and ⁇ -polylysine synergistic treatment, and combines carbon quantum dot/chitosan coating film antibacterial pretreatment, which can better ensure the safety of the product.
  • the color, hardness, juice loss rate and vitamin C of mangoes after thawing are better than those of untreated mangoes.
  • the difference from the above is that the present invention adopts infrared-vacuum pre-dehydration treatment, which greatly shortens the dehydration time and better guarantees the quality of the product.
  • the present invention adopts ultrasonic and ⁇ -polylysine synergistic treatment, and combined with carbon quantum dot/chitosan coating antibacterial pretreatment can effectively reduce the number of microorganisms, the coliform (or Escherichia coli) reaches the standard (negative), and then Using infrared-vacuum drying and pre-dehydration treatment, the dehydrated product greatly improves the processing quality, and the juice loss after freezing-thawing is greatly reduced, the texture is significantly improved, and the loss of nutrients is small.
  • the purpose of the present invention is to provide a pretreatment method for regulating the microbes and juice loss of thawed fresh-cut fruits, which mainly solves the problems of excessive microbes in frozen fruits and poor processing quality after freezing and thawing.
  • This method can effectively control the number of microbes and improve the color and luster. The quality of, texture, flavor and nutrition has been improved.
  • Raw material processing select fresh fruits without mechanical damage, clean them first, then cut them into slices with a stainless steel knife;
  • step (1) Put the cut fruit slices in step (1) into the ultrasonic cleaning machine, and add ⁇ -polylysine to start ultrasonic treatment;
  • Antibacterial pretreatment of kelp carbon quantum dots/chitosan coating drain the processed fruit in step (2) and put it into the kelp carbon quantum dots/chitosan solution for antibacterial pretreatment of coating;
  • Freeze storage Put the processed fruit in step (4) in a single quick-freezer at -40°C to quickly freeze the center temperature of the fruit to -18°C, and store it at -18°C after packing in a polyethylene bag .
  • the ultrasonic cleaning machine set conditions are that the ultrasonic frequency is 20kHz, the ultrasonic power is 400W, the temperature is 30°C, and the ultrasonic time is 15min; ⁇ -polylysine with a configuration mass concentration of 200-400mg/L is used.
  • the acid solution is an ultrasonic cleaning solution, and the cut fruit is put into it.
  • the mass ratio of the ⁇ -polylysine solution to the fruit is 20:1.
  • the conditions of the infrared-vacuum drying equipment in step (4) are temperature 50oC, vacuum degree 0.08MPa, and pre-dehydration to 66.67% moisture content.
  • the fruit in step (1) is strawberry, kiwi or apple.
  • kelp carbon quantum dot solution Wash 20g kelp, cut into pieces, add 100mL deionized water to make a homogenate, and then divide it into a hydrothermal reactor, and react at 180°C for 6 hours, then cool down After reaching room temperature, the resultant solution was centrifuged at 5000 rpm for 30 minutes, and then filtered through a 0.22 ⁇ m filter to remove insoluble particles to obtain a kelp carbon quantum dot solution with a particle size of 0.5-0.9nm;
  • step (3) Preparation of kelp carbon quantum dots/chitosan solution: add the kelp carbon quantum dot solution prepared in step (1) to the chitosan solution prepared in step (2), which is called kelp carbon quantum dots/ Chitosan solution.
  • the volume percentage of the kelp carbon quantum dots in the kelp carbon quantum dots/chitosan solution obtained in the above step (3) is 1.5%-4.5%.
  • the present invention adopts ultrasonic and ⁇ -polylysine synergistic treatment, and combined with carbon quantum dots/chitosan coating antibacterial pretreatment can effectively control the number of microorganisms, coliforms (or Escherichia coli) Up to standard (negative). Then using infrared-vacuum drying and pre-dehydration treatment, the dehydrated product greatly improves the processing quality, and the juice loss after freezing-thawing is greatly reduced, the texture is significantly improved, and the loss of nutrients is small.
  • This method can effectively control the total number of microorganisms within 10 ⁇ Sup>3 ⁇ /Sup>CFU/g, the coliform (or Escherichia coli) reaches the standard (negative), the hardness value is increased by 13%-17%, and the juice loss rate is reduced 13%-16%, which provides high-quality frozen fruit products for further production and processing.
  • Example 1 A method for pretreatment and regulation of thawing fresh-cut strawberry microorganisms and juice loss
  • Fresh, non-mechanically damaged strawberries are cleaned and cut into an ultrasonic cleaning machine, and after adding 400 mg/L ⁇ -polylysine, the ultrasonic frequency is 20kHz, the ultrasonic power is 400W, and the temperature is 30°C. 15min.
  • ultrasonic and ⁇ -polylysine co-processing combined with carbon quantum dots/chitosan coating antibacterial pretreatment can effectively reduce the total number of microorganisms within 2.3log CFU/g, coliform bacteria
  • the group or Escherichia coli
  • meets the standard (negative) and then uses infrared-vacuum drying to dehydrate to a moisture content of 66.67%.
  • the juice loss rate of strawberry juice is reduced by 13%, and the hardness is also increased by 13%.
  • Example 2 A method for pretreatment and regulation of microbes and juice loss of thawed fresh-cut kiwifruit
  • Fresh, non-mechanically damaged kiwifruit is cleaned and cut into an ultrasonic cleaning machine, and after adding 200mg/L ⁇ -polylysine, the ultrasonic frequency is 20kHz, the ultrasonic power is 400W, and the temperature is 30°C for 15min. .
  • Pre-dehydrated kiwifruit was obtained under a vacuum of 0.08MPa, and then placed in a monomer quick-freezer at -40°C to quickly freeze the center temperature of the kiwifruit to -18°C, packaged in a polyethylene bag, and stored at -18°C.
  • ultrasonic and ⁇ -polylysine co-processing combined with carbon quantum dots/chitosan coating antibacterial pretreatment can effectively reduce the total number of microorganisms within 1.7log CFU/g, coliform bacteria
  • the group or Escherichia coli
  • the standard negative
  • the juice loss rate of kiwifruit is reduced by 15% and the hardness is also increased by 14%.
  • Example 3 A method for pretreatment and regulation of microbes and juice loss of thawed fresh-cut apples
  • Fresh, non-mechanically damaged apples are cleaned and cut into an ultrasonic cleaning machine, and after adding 300mg/L ⁇ -polylysine, start ultrasonic treatment at an ultrasonic frequency of 20kHz, an ultrasonic power of 400W, and a temperature of 30°C for 15min .
  • ultrasonic and ⁇ -polylysine co-processing combined with carbon quantum dots/chitosan coating antibacterial pretreatment can effectively reduce the total number of microorganisms within 1.5log CFU/g, coliform bacteria
  • the group or Escherichia coli
  • meets the standard (negative) and then uses infrared-vacuum drying to dehydrate to a moisture content of 66.67%.
  • the juice loss rate of apples is reduced by 17%, and the hardness is also increased by 16%.

Abstract

A method for performing pretreatment to adjust and control the run off of microorganisms and juice from thawed fresh-cut fruit, which relates to the technical fields of fruit and vegetable processing and safety control. ε-polylysine and ultrasonic waves are used for synergistic treatment, and kelp carbon quantum dot/chitosan film coating bacteriostatic pretreatment is combined to effectively control microorganisms on the surface of fresh-cut fruit; then, by using infrared-vacuum drying pre-dehydration, the fresh-cut fruit is quickly frozen to -18°C at -40°C, and the fresh-cut fruit is stored at -18°C. By using the described bacteriostatic pretreatment method, the total amount of microorganisms may be effectively controlled to be within 10^3 CFU/g, and coliform bacteria (or Escherichia coli) may reach the standard (negative). After thawing the frozen fruit obtained by means of pretreatment adjustment and control, the texture of the fruit is maintained to the greatest extent, and the hardness value thereof is increased by 13%-17% as compared to that of frozen fruit that did not undergo pretreatment adjustment and control. In addition, the run off rate of the juice of the fruit and the run off of nutrient components are reduced, and the run off rate of the juice of the fruit is reduced by 13%-16% as compared to that of fruit that did not undergo pretreatment adjustment and control.

Description

一种预处理调控解冻鲜切水果微生物和汁液流失的方法Method for preprocessing and regulating microbes and juice loss of thawed fresh-cut fruits 技术领域Technical field
本发明涉及一种预处理调控解冻鲜切水果微生物和汁液流失的方法，属于果蔬加工与安全控制技术领域。The invention relates to a method for pretreatment and regulation of thawing fresh-cut fruit microorganisms and juice loss, and belongs to the technical field of fruit and vegetable processing and safety control.
背景技术Background technique
我国是水果生产大国，水果产量长年位居世界第一。新鲜水果因其丰富的营养在人们日常生活中受到青睐。水果采后会发生一系列的生理生化反应，且极易受到微生物的侵害，造成其营养品质的损失、组织结构变化、色泽和风味下降等问题的发生。因此寻求一种水果加工与安全控制技术具有重要意义。冷冻是一种能长期保存易腐食品的方法。该方法还能保持食品的初始感官特征，并确保产品继续适合于进一步加工。然而，由于冷冻水果不经过烫漂而直接速冻，对于水果冷冻前微生物如何控制是很关键的。目前，食品工业上大多数使用次氯酸钠或二氧化氯来控制微生物，但是含氯杀菌剂在产品中容易残留过量的氯，需要增加清洗和检验的操作。因此，需寻找一种安全、有效的杀菌方法来控制微生物。另外，水分含量较高的新鲜水果在冷冻过程中更容易形成大冰晶。冷冻食品组织中存在的大冰晶会造成机械破坏和汁液损失，导致产品品质下降。对于新鲜水果初始水分的控制是很重要的，因此，需寻找一种高效、优质的干燥方法来进行预脱水。my country is a big fruit producer, and its fruit output ranks first in the world for many years. Fresh fruits are favored in people's daily life because of their rich nutrition. After the fruit is picked, a series of physiological and biochemical reactions will occur, and it is extremely vulnerable to microbial damage, resulting in the loss of its nutritional quality, changes in tissue structure, decline in color and flavor and other problems. Therefore, it is of great significance to seek a fruit processing and safety control technology. Freezing is a way to preserve perishable food for a long time. This method also maintains the original sensory characteristics of the food and ensures that the product continues to be suitable for further processing. However, since frozen fruits are directly frozen without being blanched, how to control microorganisms before freezing is very important. At present, most of the food industry uses sodium hypochlorite or chlorine dioxide to control microorganisms. However, chlorine-containing biocides tend to leave excessive chlorine in the product, which requires additional cleaning and inspection operations. Therefore, it is necessary to find a safe and effective sterilization method to control microorganisms. In addition, fresh fruits with higher moisture content are more likely to form large ice crystals during the freezing process. The large ice crystals present in the frozen food tissue can cause mechanical damage and juice loss, resulting in a decline in product quality. It is very important to control the initial moisture of fresh fruits. Therefore, it is necessary to find an efficient and high-quality drying method for pre-dehydration.
崔建伟等(2002)发明了一种冷冻水果制品及加工方法(申请号：02104069.9)，该方法采用低温速冻技术对桃、杏等不易保存的水果制成冷冻水果半成品，再进行冷加工。冷冻水果半成品能加工成果干、果脯、果汁或沙司，且生产过程均采用冷链加工手段，保证了水果加工过程中的品质。与本发明相比，冷冻水果生产过程中微生物没有控制，本发明采用超声波与ε-聚赖氨酸协同处理，ε-聚赖氨酸稳定性好，具有广谱的抑菌性，并且结合碳量子点/壳聚糖涂膜抑菌预处理，使冷冻产品更安全用于后续加工。Cui Jianwei et al. (2002) invented a frozen fruit product and its processing method (application number: 02104069.9). This method uses low-temperature quick-freezing technology to prepare frozen fruit semi-finished products such as peaches and apricots, which are not easily preserved, and then perform cold processing. Frozen fruit semi-finished products can be processed into dried fruits, preserved fruits, juice or sauce, and cold chain processing methods are used in the production process to ensure the quality of the fruit during processing. Compared with the present invention, there is no control of microorganisms in the production process of frozen fruits. The present invention uses ultrasonic and ε-polylysine to co-process. ε-polylysine has good stability, broad-spectrum bacteriostasis, and carbon binding. The antibacterial pretreatment of quantum dots/chitosan coating makes frozen products safer for subsequent processing.
燕平梅等(2010)利用超声波清洗对鲜切豇豆菜的除菌率及其品质进行了研究，研究发现在30℃、超声波功率180W、频率40kHz下清洗10min能有效降低细菌数、真菌数、大肠杆菌数和乳酸菌的数量，且能较好地保持豇豆菜鲜营养与感官品质。与本发明相比，该方法超声波清洗消毒速度快，对样品没有损害，但除菌效果有限，本发明采用超声波与ε-聚赖氨酸协同处理，并且结合碳量子点/壳聚糖涂膜抑菌预处理，达到较低的微生物数量。Yan Pingmei et al. (2010) used ultrasonic cleaning to study the sterilization rate and quality of fresh-cut cowpea vegetables. The study found that cleaning at 30°C, ultrasonic power of 180W, and frequency of 40kHz for 10 minutes can effectively reduce the number of bacteria, fungi, and bacteria. The number of Escherichia coli and the number of lactic acid bacteria can better maintain the fresh nutrition and sensory quality of cowpea vegetables. Compared with the present invention, this method has fast ultrasonic cleaning and disinfection speed and no damage to the sample, but the sterilization effect is limited. The present invention adopts ultrasonic and ε-polylysine synergistic treatment, and combines carbon quantum dots/chitosan coating Antibacterial pretreatment to achieve a lower number of microorganisms.
Gani等(2016)研究了超声波处理对草莓微生物及理化品质的影响，研究发现，在超声波频率33kHz，功率为60W，温度25℃下处理草莓40min能有效减少菌落总数2 log CFU/g、霉菌与酵母数量1.22 log CFU/g且维持较好的品质。与本发明相比，该方法安全无毒，但消毒不彻底，本发明采用超声波与ε-聚赖氨酸协同处理，并且结合碳量子点/壳聚糖涂膜抑菌预处理，能有效控制微生物数量。Gani et al. (2016) studied the effect of ultrasonic treatment on strawberry microbes and physical and chemical quality. The study found that treatment of strawberry at an ultrasonic frequency of 33kHz, a power of 60W, and a temperature of 25℃ for 40min can effectively reduce the total number of colonies by 2 log CFU/g, mold and mold. The quantity of yeast is 1.22 log CFU/g and maintains good quality. Compared with the present invention, the method is safe and non-toxic, but the disinfection is not complete. The present invention uses ultrasonic and ε-polylysine to process synergistically, and combines the antibacterial pretreatment of carbon quantum dots/chitosan coating, which can effectively control Number of microorganisms.
刘璐等(2015)研究了ε-聚赖氨酸对采后樱桃冰温贮藏期间品质的影响，结果发现，500 mg/L ε-聚赖氨酸处理在贮藏70天时有效降低樱桃腐烂率及维持良好品质。与本发明相比，该方法采用安全、无毒的生物保鲜剂有效的解决了樱桃腐烂变质的问题，但单独使用ε-聚赖氨酸处理的效果是有限的。与以上不同点在于，本发明采用超声波与ε-聚赖氨酸协同处理，并且结合碳量子点/壳聚糖涂膜抑菌预处理，是一种新型控制微生物的方法。Liu Lu et al. (2015) studied the effect of ε-polylysine on the quality of postharvest cherries during ice-temperature storage, and found that the 500 mg/L ε-polylysine treatment effectively reduced the rot rate and decay of cherries when stored for 70 days. Maintain good quality. Compared with the present invention, the method adopts a safe and non-toxic biological preservative to effectively solve the problem of decay and deterioration of cherries, but the effect of treatment with ε-polylysine alone is limited. The difference from the above is that the present invention adopts ultrasonic and ε-polylysine synergistic treatment, and combines carbon quantum dots/chitosan coating film antibacterial pretreatment, which is a new method for controlling microorganisms.
孙金才等(2008)发明了一种控制生冻蔬菜或食用菌微生物的联合前期处理方法(申请号：200810244417.7)，该方法采用臭氧水与超声波联合处理对生冻蔬菜或食用菌进行杀菌，使微生物总量控制在1000个/克以内，大肠菌群(或大肠杆菌)达标(阴性)，有效地保持了速冻产品品质。与本发明相比，臭氧水不稳定，易分解为氧气，本发明采用超声波与ε-聚赖氨酸协同处理，ε-聚赖氨酸稳定性好，具有广谱的抑菌性，并且结合碳量子点/壳聚糖涂膜抑菌预处理，使微生物的数量得到较好的控制。Sun Jincai et al. (2008) invented a combined pre-treatment method for controlling the microorganisms of raw frozen vegetables or edible fungi (application number: 200810244417.7). This method uses ozone water and ultrasonic combined treatment to sterilize raw frozen vegetables or edible fungi, so that the microorganisms The total amount is controlled within 1000/g, the coliforms (or E. coli) reach the standard (negative), and the quality of quick-frozen products is effectively maintained. Compared with the present invention, ozone water is unstable and easily decomposed into oxygen. The present invention uses ultrasonic and ε-polylysine to co-process, and ε-polylysine has good stability, broad-spectrum bacteriostasis, and combination The antibacterial pretreatment of carbon quantum dots/chitosan coating film can better control the number of microorganisms.
陈坚胜等(2017)发明了一种速冻水果增鲜的方法及其制品(申请号：201710906906.3)，该方法采用超声波对速冻水果解冻，然后在惰性气体或真空条件下进行破壁处理，不仅获得高品质水果香味和口感必须的细胞内容物，使速冻水果增鲜，而且避免了细胞低温冻伤的问题。与本发明相比，该速冻水果加工中没有对微生物进行控制，本发明采用超声波与ε-聚赖氨酸协同处理，并且结合碳量子点/壳聚糖涂膜抑菌预处理，使冷冻产品加工更安全。Chen Jiansheng et al. (2017) invented a method for increasing the freshness of quick-frozen fruits and its products (application number: 201710906906.3). This method uses ultrasonic waves to thaw quick-frozen fruits, and then performs wall-breaking treatment under inert gas or vacuum conditions, which not only obtains high The cell content necessary for high-quality fruit aroma and taste makes quick-frozen fruit fresher and avoids the problem of low-temperature frostbite of cells. Compared with the present invention, the quick-frozen fruit processing does not control microorganisms. The present invention adopts ultrasonic and ε-polylysine synergistic treatment, and combines carbon quantum dots/chitosan coating film antibacterial pretreatment to make frozen products Processing is safer.
Petriccione等(2015)研究了壳聚糖涂膜对采后枇杷品质的影响，研究发现，1%壳聚糖涂膜能有效降低枇杷腐烂率，并且减少了其营养物质损失，提高了其贮藏稳定性。与本发明相比，该方法采用可食用壳聚糖涂膜有效控制枇杷腐烂，但单独使用壳聚糖涂膜处理控制微生物的效果是局限的。与以上不同点在于，本发明采用超声波与ε-聚赖氨酸协同处理，并且结合碳量子点/壳聚糖涂膜抑菌预处理，能较好地保证产品的安全性。Petriccione et al. (2015) studied the effect of chitosan coating on the quality of postharvest loquats. The study found that 1% chitosan coating can effectively reduce the rot rate of loquat, and reduce the loss of its nutrients, and improve its storage stability Sex. Compared with the present invention, the method adopts edible chitosan coating film to effectively control loquat rot, but the effect of using chitosan coating alone to control microorganisms is limited. The difference from the above is that the present invention adopts ultrasonic and ε-polylysine synergistic treatment, and combines carbon quantum dot/chitosan coating film antibacterial pretreatment, which can better ensure the safety of the product.
赵金红等(2014)研究了渗透预脱水对芒果冻结品质的影响，结果发现，芒果经过50%葡萄糖渗透液在30℃下处理60min，获得67.1%水分含量的产品在-18℃下冻结贮藏，冻结芒果解冻后色泽、硬度、汁液流失率、维生素C均优于未处理的芒果。与以上不同点在于，本发明采用红外-真空预脱水处理，极大地缩短脱水时间，并较好地保证产品的品质。Zhao Jinhong et al. (2014) studied the effect of osmotic pre-dehydration on the freezing quality of mangoes, and found that the mangoes were treated with 50% glucose penetrant at 30°C for 60 minutes to obtain a product with 67.1% moisture content and stored frozen at -18°C. The color, hardness, juice loss rate and vitamin C of mangoes after thawing are better than those of untreated mangoes. The difference from the above is that the present invention adopts infrared-vacuum pre-dehydration treatment, which greatly shortens the dehydration time and better guarantees the quality of the product.
Dermesonlouoglou等(2016)研究了渗透脱水对冻结草莓贮藏期间品质变化，结果发现，草莓在35℃下渗透脱水处理150min，获得的产品在-16℃下冻结贮藏，草莓冻结-解冻后有较少汁液流失率，且提高了草莓的质构。与以上不同点在于，本发明采用红外-真空预脱水处理，脱水至相同水分含量时间极大地缩短，并降低了产品的汁液流失率，提高了产品的质构。Dermesonlouoglou et al. (2016) studied the effect of osmotic dehydration on the quality changes of frozen strawberries during storage, and found that when strawberries were treated with osmotic dehydration at 35°C for 150 minutes, the product obtained was frozen and stored at -16°C. Strawberries had less juice after freezing and thawing. The loss rate and the texture of strawberries are improved. The difference from the above is that the present invention adopts infrared-vacuum pre-dehydration treatment, the time for dehydration to the same moisture content is greatly shortened, the juice loss rate of the product is reduced, and the texture of the product is improved.
Ando等(2016)研究了热风预脱水处理对冻结胡萝卜质构的影响，结果发现，胡萝卜在40℃下进行热风脱水，获得66.67%水分含量的产品在-20℃下冷冻贮藏，胡萝卜冻结-解冻后有较好的细胞结构，且与新鲜冷冻产品相比，质地显示很大地提高。与以上不同点在于，本发明采用红外-真空预脱水处理，能高效地获得优质的产品，真空环境下脱水能有效地减少了产品营养物质损失。Ando et al. (2016) studied the effect of hot air pre-dehydration on the texture of frozen carrots, and found that carrots were dehydrated at 40°C with hot air to obtain a product with a moisture content of 66.67% and stored at -20°C. Carrots were frozen and thawed. The latter has a better cell structure, and compared with the fresh frozen product, the texture shows a great improvement. The difference from the above is that the present invention adopts infrared-vacuum pre-dehydration treatment, can efficiently obtain high-quality products, and dehydration in a vacuum environment can effectively reduce the loss of product nutrients.
Said等(2016)研究了热风预脱水处理对苹果冻结特性及质构的影响，结果发现，苹果45℃下进行热风脱水，获得水分含量为23.08%-66.67%的脱水产品在-30℃下冷冻贮藏，苹果预脱水后冻结速率加快，且苹果冻结-解冻后汁液流失少，质地改善。与以上不同点在于，本发明采用红外-真空预脱水处理，能快速脱水至相同水分含量的产品，真空环境下降低了营养物质损失。Said et al. (2016) studied the effect of hot-air pre-dehydration treatment on the freezing characteristics and texture of apples, and found that hot-air dehydration of apples at 45°C yielded dehydrated products with a moisture content of 23.08%-66.67% and frozen at -30°C. During storage, the freezing rate of apples is accelerated after pre-dehydration, and the juice loss is less after the apple is frozen and thawed, and the texture is improved. The difference from the above is that the present invention adopts infrared-vacuum pre-dehydration treatment, which can quickly dehydrate to products with the same moisture content, and reduces the loss of nutrients in a vacuum environment.
综上所述，现有的杀菌方法对冷冻果蔬微生物的控制及果蔬冷冻解冻后汁液流失降低、质地提高、营养物质的保留未得到很好的解决。本发明采用超声波与ε-聚赖氨酸协同处理，并且结合碳量子点/壳聚糖涂膜抑菌预处理可有效地降低微生物数量，大肠菌群(或大肠杆菌)达标(阴性)，然后采用红外-真空干燥预脱水处理，脱水产品极大地提升了加工品质，其冻结-解冻后汁液流失极大降低，质地明显提高，营养物质损失小。To sum up, the existing sterilization methods have not solved well the control of the microorganisms of frozen fruits and vegetables and the reduction of juice loss, the improvement of texture, and the retention of nutrients after the fruits and vegetables are frozen and thawed. The present invention adopts ultrasonic and ε-polylysine synergistic treatment, and combined with carbon quantum dot/chitosan coating antibacterial pretreatment can effectively reduce the number of microorganisms, the coliform (or Escherichia coli) reaches the standard (negative), and then Using infrared-vacuum drying and pre-dehydration treatment, the dehydrated product greatly improves the processing quality, and the juice loss after freezing-thawing is greatly reduced, the texture is significantly improved, and the loss of nutrients is small.
技术问题technical problem
本发明的目的是提供一种预处理调控解冻鲜切水果微生物和汁液流失的方法，主要解决冷冻水果微生物超标及冷冻-解冻后加工品质差等问题，该方法能有效地控制微生物数量，在色泽、质地、风味和营养成分等品质方面得到较好地提升。The purpose of the present invention is to provide a pretreatment method for regulating the microbes and juice loss of thawed fresh-cut fruits, which mainly solves the problems of excessive microbes in frozen fruits and poor processing quality after freezing and thawing. This method can effectively control the number of microbes and improve the color and luster. The quality of, texture, flavor and nutrition has been improved.
技术解决方案Technical solutions
本发明的技术方案，一种预处理调控解冻鲜切水果微生物和汁液流失的方法，具体步骤如下：The technical scheme of the present invention, a method for pretreatment and regulation of thawing fresh-cut fruit microorganisms and juice loss, the specific steps are as follows:
（1）原料处理：挑选新鲜、无机械损伤的水果先清洗，再进行切分处理，用不锈钢刀切成1cm厚的片状；(1) Raw material processing: select fresh fruits without mechanical damage, clean them first, then cut them into slices with a stainless steel knife;
（2）ε-聚赖氨酸和超声波协同处理：将步骤（1）切好的水果片放入超声波清洗机内，并加入ε-聚赖氨酸后开始超声波处理；(2) ε-polylysine and ultrasonic co-processing: Put the cut fruit slices in step (1) into the ultrasonic cleaning machine, and add ε-polylysine to start ultrasonic treatment;
（3）海带碳量子点/壳聚糖涂膜抑菌预处理：将步骤（2）处理好的水果沥干后放入海带碳量子点/壳聚糖溶液中进行涂膜抑菌预处理；(3) Antibacterial pretreatment of kelp carbon quantum dots/chitosan coating: drain the processed fruit in step (2) and put it into the kelp carbon quantum dots/chitosan solution for antibacterial pretreatment of coating;
（4）红外-真空预脱水处理：将步骤（3）处理好的水果放入红外-真空干燥设备中预脱水至一定的水分含量；(4) Infrared-vacuum pre-dehydration treatment: Put the processed fruits in step (3) into the infrared-vacuum drying equipment for pre-dehydration to a certain moisture content;
（5）冻结贮藏：将步骤（4）处理好的水果置于单体速冻机中在-40℃条件下快速冻结水果中心温度至-18℃，用聚乙烯袋包装后在-18℃下贮藏。(5) Freeze storage: Put the processed fruit in step (4) in a single quick-freezer at -40°C to quickly freeze the center temperature of the fruit to -18°C, and store it at -18°C after packing in a polyethylene bag .
进一步地，步骤（2）中超声波清洗机设定条件为超声频率为20kHz，超声功率为400W，温度为30℃，超声时间15min；采用配置质量浓度为200-400mg/L的ε-聚赖氨酸溶液为超声波清洗液，放入切好的水果，ε-聚赖氨酸溶液与水果的质量比为20:1。Further, in step (2), the ultrasonic cleaning machine set conditions are that the ultrasonic frequency is 20kHz, the ultrasonic power is 400W, the temperature is 30°C, and the ultrasonic time is 15min; ε-polylysine with a configuration mass concentration of 200-400mg/L is used. The acid solution is an ultrasonic cleaning solution, and the cut fruit is put into it. The mass ratio of the ε-polylysine solution to the fruit is 20:1.
进一步地，步骤（4）中红外-真空干燥设备条件为温度50ºC，真空度0.08MPa，预脱水至66.67%水分含量。Further, the conditions of the infrared-vacuum drying equipment in step (4) are temperature 50ºC, vacuum degree 0.08MPa, and pre-dehydration to 66.67% moisture content.
进一步地，步骤（1）所述水果为草莓、猕猴桃或苹果。Further, the fruit in step (1) is strawberry, kiwi or apple.
进一步地，所述海带碳量子点/壳聚糖溶液的制备方法如下：Further, the preparation method of the kelp carbon quantum dots/chitosan solution is as follows:
（1）海带碳量子点溶液的制备：将20g海带洗净、剪碎，加入100mL去离子水打成匀浆，然后分装到水热反应釜中，且在180℃下反应6 h，冷却到室温后，所得溶液于5000 rpm离心30min，再经0.22 μm滤膜过滤除去不溶性颗粒，即得海带碳量子点溶液，其颗粒尺寸为0.5-0.9nm；(1) Preparation of kelp carbon quantum dot solution: Wash 20g kelp, cut into pieces, add 100mL deionized water to make a homogenate, and then divide it into a hydrothermal reactor, and react at 180℃ for 6 hours, then cool down After reaching room temperature, the resultant solution was centrifuged at 5000 rpm for 30 minutes, and then filtered through a 0.22 μm filter to remove insoluble particles to obtain a kelp carbon quantum dot solution with a particle size of 0.5-0.9nm;
（2）壳聚糖溶液的制备：将1g壳聚糖加入到100mL 1%的冰乙酸溶液中并在60℃水浴锅中搅拌2h，即得质量百分比为1%壳聚糖溶液；(2) Preparation of chitosan solution: add 1g of chitosan to 100mL of 1% glacial acetic acid solution and stir for 2h in a 60℃ water bath to obtain a 1% chitosan solution by mass percentage;
（3）海带碳量子点/壳聚糖溶液的制备：将步骤（1）制备所得的海带碳量子点溶液加入到步骤（2）制备所得的壳聚糖溶液中，即为海带碳量子点/壳聚糖溶液。(3) Preparation of kelp carbon quantum dots/chitosan solution: add the kelp carbon quantum dot solution prepared in step (1) to the chitosan solution prepared in step (2), which is called kelp carbon quantum dots/ Chitosan solution.
上述步骤（3）中所得海带碳量子点/壳聚糖溶液中海带碳量子点的体积百分比为1.5%-4.5%。The volume percentage of the kelp carbon quantum dots in the kelp carbon quantum dots/chitosan solution obtained in the above step (3) is 1.5%-4.5%.
有益效果Beneficial effect
本发明的有益效果：本发明采用超声波与ε-聚赖氨酸协同处理，并且结合碳量子点/壳聚糖涂膜抑菌预处理能有效地控制微生物数量，大肠菌群(或大肠杆菌)达标(阴性)。然后采用红外-真空干燥预脱水处理，脱水产品极大地提升了加工品质，其冻结-解冻后汁液流失极大降低，质地明显提高，营养物质损失小。该方法能有效地控制微生物总数在10<Sup>3</Sup>CFU/g以内，大肠菌群(或大肠杆菌)达标(阴性)，硬度值提高了13%-17%，汁液流失率降低了13%-16%，这为进一步生产加工提供了高品质的冷冻水果产品。The beneficial effects of the present invention: the present invention adopts ultrasonic and ε-polylysine synergistic treatment, and combined with carbon quantum dots/chitosan coating antibacterial pretreatment can effectively control the number of microorganisms, coliforms (or Escherichia coli) Up to standard (negative). Then using infrared-vacuum drying and pre-dehydration treatment, the dehydrated product greatly improves the processing quality, and the juice loss after freezing-thawing is greatly reduced, the texture is significantly improved, and the loss of nutrients is small. This method can effectively control the total number of microorganisms within 10<Sup>3</Sup>CFU/g, the coliform (or Escherichia coli) reaches the standard (negative), the hardness value is increased by 13%-17%, and the juice loss rate is reduced 13%-16%, which provides high-quality frozen fruit products for further production and processing.
本发明的实施方式Embodiments of the present invention
下面将结合具体实施例对本发明的技术方案进行进一步的说明。The technical solution of the present invention will be further described below in conjunction with specific embodiments.
实施例1 一种预处理调控解冻鲜切草莓微生物和汁液流失的方法Example 1 A method for pretreatment and regulation of thawing fresh-cut strawberry microorganisms and juice loss
新鲜、无机械损伤的草莓清洗切分后放入超声波清洗机内，并加入400 mg/L ε-聚赖氨酸后开始在超声频率为20kHz，超声功率为400W，温度为30℃下超声波处理15min。Fresh, non-mechanically damaged strawberries are cleaned and cut into an ultrasonic cleaning machine, and after adding 400 mg/L ε-polylysine, the ultrasonic frequency is 20kHz, the ultrasonic power is 400W, and the temperature is 30℃. 15min.
处理完后取出沥水，再放入海带碳量子点体积浓度为4.5%的海带碳量子点/壳聚糖溶液中涂膜抑菌预处理后置于红外-真空干燥设备中，在温度50℃，真空度0.08MPa下得到预脱水草莓，然后置于单体速冻机中在-40℃条件下快速冻结草莓中心温度至-18℃，用聚乙烯袋包装后在-18℃下贮藏。After the treatment, take out the drain, and put it in the kelp carbon quantum dots/chitosan solution with a volume concentration of 4.5% kelp carbon quantum dots. After pretreatment, it is placed in an infrared-vacuum drying equipment at a temperature of 50°C. Pre-dehydrated strawberries were obtained under a vacuum of 0.08MPa, and then placed in a monomer quick-freezer at -40°C to quickly freeze the center temperature of the strawberry to -18°C, packaged in a polyethylene bag, and stored at -18°C.
相比未处理的冻结草莓，超声波与ε-聚赖氨酸协同处理，并且结合碳量子点/壳聚糖涂膜抑菌预处理可有效地降低微生物总数在2.3log CFU/g以内，大肠菌群(或大肠杆菌)达标(阴性)，然后采用红外-真空干燥脱水至水分含量为66.67%草莓的汁液流失率降低了13%，硬度也提升了13%。Compared with untreated frozen strawberries, ultrasonic and ε-polylysine co-processing, combined with carbon quantum dots/chitosan coating antibacterial pretreatment can effectively reduce the total number of microorganisms within 2.3log CFU/g, coliform bacteria The group (or Escherichia coli) meets the standard (negative), and then uses infrared-vacuum drying to dehydrate to a moisture content of 66.67%. The juice loss rate of strawberry juice is reduced by 13%, and the hardness is also increased by 13%.
实施例2 一种预处理调控解冻鲜切猕猴桃微生物和汁液流失的方法Example 2 A method for pretreatment and regulation of microbes and juice loss of thawed fresh-cut kiwifruit
新鲜、无机械损伤的猕猴桃清洗切分后放入超声波清洗机内，并加入200mg/L ε-聚赖氨酸后开始在超声频率为20kHz，超声功率为400W，温度为30℃下超声波处理15min。Fresh, non-mechanically damaged kiwifruit is cleaned and cut into an ultrasonic cleaning machine, and after adding 200mg/L ε-polylysine, the ultrasonic frequency is 20kHz, the ultrasonic power is 400W, and the temperature is 30℃ for 15min. .
处理完后取出沥水，再放入海带碳量子点体积浓度为1.5%的海带碳量子点/壳聚糖溶液中涂膜抑菌预处理后置于红外-真空干燥设备中，在温度50℃，真空度0.08MPa下得到预脱水猕猴桃，然后置于单体速冻机中在-40℃条件下快速冻结猕猴桃中心温度至-18℃，用聚乙烯袋包装后在-18℃下贮藏。After the treatment, take out the drain, and put it into the kelp carbon quantum dots/chitosan solution with a 1.5% volume concentration of kelp carbon quantum dots, and then place it in the infrared-vacuum drying equipment after coating antibacterial pretreatment, at a temperature of 50°C, Pre-dehydrated kiwifruit was obtained under a vacuum of 0.08MPa, and then placed in a monomer quick-freezer at -40°C to quickly freeze the center temperature of the kiwifruit to -18°C, packaged in a polyethylene bag, and stored at -18°C.
相比未处理的冻结猕猴桃，超声波与ε-聚赖氨酸协同处理，并且结合碳量子点/壳聚糖涂膜抑菌预处理可有效地降低微生物总数在1.7log CFU/g以内，大肠菌群(或大肠杆菌)达标(阴性)，然后采用红外-真空干燥脱水至水分含量为66.67%猕猴桃的汁液流失率降低了15%，硬度也提升了14%。Compared with untreated frozen kiwifruit, ultrasonic and ε-polylysine co-processing, combined with carbon quantum dots/chitosan coating antibacterial pretreatment can effectively reduce the total number of microorganisms within 1.7log CFU/g, coliform bacteria The group (or Escherichia coli) meets the standard (negative), and then it is dehydrated by infrared-vacuum drying to a moisture content of 66.67%. The juice loss rate of kiwifruit is reduced by 15% and the hardness is also increased by 14%.
实施例3 一种预处理调控解冻鲜切苹果微生物和汁液流失的方法Example 3 A method for pretreatment and regulation of microbes and juice loss of thawed fresh-cut apples
新鲜、无机械损伤的苹果清洗切分后放入超声波清洗机内，并加入300mg/L ε-聚赖氨酸后开始在超声频率为20kHz，超声功率为400W，温度为30℃下超声波处理15min。Fresh, non-mechanically damaged apples are cleaned and cut into an ultrasonic cleaning machine, and after adding 300mg/L ε-polylysine, start ultrasonic treatment at an ultrasonic frequency of 20kHz, an ultrasonic power of 400W, and a temperature of 30℃ for 15min .
处理完后取出沥水，再放入海带碳量子点体积浓度为3%的海带碳量子点/壳聚糖溶液中涂膜抑菌预处理后置于红外-真空干燥设备中，在温度50℃，真空度0.08MPa下得到预脱水苹果，然后置于单体速冻机中在-40℃条件下快速冻结苹果中心温度至-18℃，用聚乙烯袋包装后在-18℃下贮藏。After the treatment, take out the drain, and put it into the kelp carbon quantum dots/chitosan solution with a 3% volume concentration of kelp carbon quantum dots. After pretreatment, it is placed in an infrared-vacuum drying equipment at a temperature of 50°C. Pre-dehydrated apples were obtained under a vacuum of 0.08MPa, and then placed in a monomer quick-freezer at -40°C to quickly freeze the core temperature of the apple to -18°C, packaged in a polyethylene bag, and stored at -18°C.
相比未处理的冻结苹果，超声波与ε-聚赖氨酸协同处理，并且结合碳量子点/壳聚糖涂膜抑菌预处理可有效地降低微生物总数在1.5log CFU/g以内，大肠菌群(或大肠杆菌)达标(阴性)，然后采用红外-真空干燥脱水至水分含量为66.67%苹果的汁液流失率降低了17%，硬度也提升了16%。Compared with untreated frozen apples, ultrasonic and ε-polylysine co-processing, combined with carbon quantum dots/chitosan coating antibacterial pretreatment can effectively reduce the total number of microorganisms within 1.5log CFU/g, coliform bacteria The group (or Escherichia coli) meets the standard (negative), and then uses infrared-vacuum drying to dehydrate to a moisture content of 66.67%. The juice loss rate of apples is reduced by 17%, and the hardness is also increased by 16%.

Claims (6)

  1. 一种预处理调控解冻鲜切水果微生物和汁液流失的方法，其特征在于具体步骤如下：A pretreatment method for regulating the loss of microorganisms and juice from thawed fresh-cut fruits, which is characterized in that the specific steps are as follows:
    （1）原料处理：挑选新鲜、无机械损伤的水果先清洗，再进行切分处理，用不锈钢刀切成1cm厚的片状；(1) Raw material processing: select fresh fruits without mechanical damage, clean them first, then cut them into slices with a stainless steel knife;
    （2）ε-聚赖氨酸和超声波协同处理：将步骤（1）切好的水果片放入超声波清洗机内，并加入ε-聚赖氨酸后开始超声波处理；(2) ε-polylysine and ultrasonic co-processing: Put the cut fruit slices in step (1) into the ultrasonic cleaning machine, and add ε-polylysine to start ultrasonic treatment;
    （3）海带碳量子点/壳聚糖涂膜抑菌预处理：将步骤（2）处理好的水果沥干后放入海带碳量子点/壳聚糖溶液中进行涂膜抑菌预处理；(3) Antibacterial pretreatment of kelp carbon quantum dots/chitosan coating: drain the processed fruit in step (2) and put it into the kelp carbon quantum dots/chitosan solution for antibacterial pretreatment of coating;
    （4）红外-真空预脱水处理：将步骤（3）处理好的水果放入红外-真空干燥设备中预脱水至一定的水分含量；(4) Infrared-vacuum pre-dehydration treatment: Put the processed fruits in step (3) into the infrared-vacuum drying equipment for pre-dehydration to a certain moisture content;
    （5）冻结贮藏：将步骤（4）处理好的水果置于单体速冻机中在-40℃条件下快速冻结水果中心温度至-18℃，用聚乙烯袋包装后在-18℃下贮藏。(5) Freeze storage: Put the processed fruit in step (4) in a single quick-freezer at -40°C to quickly freeze the center temperature of the fruit to -18°C, and store it at -18°C after packing in a polyethylene bag .
  2. 根据权利要求1所述预处理调控解冻鲜切水果微生物和汁液流失的方法，其特征在于：步骤（2）中超声波清洗机设定条件为超声频率为20kHz，超声功率为400W，温度为30℃，超声时间15min；采用配置质量浓度为200-400mg/L的ε-聚赖氨酸溶液为超声波清洗液，放入切好的水果，ε-聚赖氨酸溶液与水果的质量比为20:1。The method for pretreatment and regulation of microbes and juice loss of thawed fresh-cut fruits according to claim 1, characterized in that: in step (2), the ultrasonic cleaning machine is set at 20kHz ultrasonic frequency, 400W ultrasonic power, and 30°C temperature. , Ultrasonic time 15min; use the ε-polylysine solution with a mass concentration of 200-400mg/L as the ultrasonic cleaning solution, put the cut fruit, the mass ratio of the ε-polylysine solution to the fruit is 20: 1.
  3. 根据权利要求1所述预处理调控解冻鲜切水果微生物和汁液流失的方法，其特征在于所述海带碳量子点/壳聚糖溶液的制备方法如下：The method for pretreatment and regulation of microbes and juice loss of thawed fresh-cut fruits according to claim 1, characterized in that the preparation method of the kelp carbon quantum dots/chitosan solution is as follows:
    （1）海带碳量子点溶液的制备：将20g海带洗净、剪碎，加入100mL去离子水打成匀浆，然后分装到水热反应釜中，且在180℃下反应6 h，冷却到室温后，所得溶液于5000 rpm离心30min，再经0.22 μm滤膜过滤除去不溶性颗粒，即得海带碳量子点溶液，其颗粒尺寸为0.5-0.9nm；(1) Preparation of kelp carbon quantum dot solution: Wash 20g kelp, cut into pieces, add 100mL deionized water to make a homogenate, and then divide it into a hydrothermal reactor, and react at 180℃ for 6 hours, then cool down After reaching room temperature, the resultant solution was centrifuged at 5000 rpm for 30 minutes, and then filtered through a 0.22 μm filter to remove insoluble particles to obtain a kelp carbon quantum dot solution with a particle size of 0.5-0.9nm;
    （2）壳聚糖溶液的制备：将1g壳聚糖加入到100mL 1%的冰乙酸溶液中并在60℃水浴锅中搅拌2h，即得质量百分比为1%壳聚糖溶液；(2) Preparation of chitosan solution: add 1g of chitosan to 100mL of 1% glacial acetic acid solution and stir for 2h in a 60℃ water bath to obtain a 1% chitosan solution by mass percentage;
    （3）海带碳量子点/壳聚糖溶液的制备：将步骤（1）制备所得的海带碳量子点溶液加入到步骤（2）制备所得的壳聚糖溶液中，即为海带碳量子点/壳聚糖溶液。(3) Preparation of kelp carbon quantum dots/chitosan solution: add the kelp carbon quantum dot solution prepared in step (1) to the chitosan solution prepared in step (2), which is called kelp carbon quantum dots/ Chitosan solution.
  4. 根据权利要求3所述预处理调控解冻鲜切水果微生物和汁液流失的方法，其特征在于：步骤（3）中所得海带碳量子点/壳聚糖溶液中海带碳量子点的体积百分比为1.5%-4.5%。The method for pretreatment and regulation of microbes and juice loss of thawed fresh-cut fruits according to claim 3, wherein the volume percentage of the kelp carbon quantum dots/chitosan solution obtained in step (3) is 1.5% -4.5%.
  5. 根据权利要求1所述预处理调控解冻鲜切水果微生物和汁液流失的方法，其特征在于步骤（4）中红外-真空干燥设备条件为温度50ºC，真空度0.08MPa，预脱水至66.67%水分含量。The method for pretreatment and control of microbes and juice loss of thawed fresh-cut fruits according to claim 1, characterized in that in step (4) the conditions of the mid-infrared-vacuum drying equipment are temperature 50ºC, vacuum degree 0.08MPa, and pre-dehydration to 66.67% moisture content .
  6. 根据权利要求1所述预处理调控解冻鲜切水果微生物和汁液流失的方法，其特征在于：步骤（1）所述水果为草莓、猕猴桃或苹果。The method for pretreatment regulating microbes and juice loss of thawed fresh-cut fruits according to claim 1, wherein the fruit in step (1) is strawberry, kiwi or apple.
PCT/CN2019/122315 2019-09-10 2019-12-02 Method for performing pretreat to adjust and control run off of microorganisms and juice from thawed fresh-cut fruit WO2021047067A1 (en)

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