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Technique for keeping color and fresh for lichee

A lychee technology, which is applied in the field of color preservation and freshness preservation of lychee, can solve the problem that the lychee discoloration cannot be fundamentally solved, and achieve the effect of improving commercial value

Inactive Publication Date: 2007-12-26
许连科
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many preservatives and methods of freshness and color protection, but none of them can fundamentally solve the problem of litchi discoloration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: Take 100kg of fresh lychee, 5kg of starch, and 5kg of malic acid. After fully mixing the starch and malic acid, it is attached to the surface of the fresh lychee peel, and then gently placed in a refrigerator at 3°C ​​for preservation for 20-45 days. In this method, the litchi will release a large amount of water when the normal temperature drops to 3°C, so that the starch and malic acid will absorb the water and form a gelatinous substance, so that the starch is firmly attached to the litchi peel, and the malic acid is dissolved by the water. And penetrate into the lychee peel, play the role of color preservation.

Embodiment 2

[0017] Example 2: Take 50kg of fresh lychees, 40kg of water, and 20kg of citric acid. After the citric acid is fully dissolved in water, soak the lychees in the solution for one hour, take them out, and put them into -36°C for quick freezing for 3 hours, and then transfer to - Place it in a cold storage at 18°C ​​for 300 days, take it out and thaw it, and keep the fresh color and taste of the lychee at room temperature.

Embodiment 3

[0018] Example 3: Take 500kg of fresh lychees, 20kg of tartaric acid, and 30kg of ethanol. After quick-freezing the fresh lychees at -36°C, place them at -18°C for six months. After fully dissolving the tartaric acid and ethanol, freeze the frozen lychees at -18°C. Place it in the solution for 1-30 seconds, take it out and thaw it at room temperature, and place the thawed lychee at room temperature for 1-3 days, its peel and pulp can maintain the state of fresh lychee.

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PUM

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Abstract

The present invention relates to a color-keeping and fresh-keeping method of litchi. Said method is characterized by that after the surface of litchi fruit peel is coated with a layer of fruit acid, any one conventional fresh-keeping method can be adopted to make color-keeping and fresh-keeping operation of litchi fruit.

Description

Technical field: [0001] The present invention relates to litchi fresh-keeping technology, and further refers to the color-preserving and fresh-keeping technology of litchi. Background technique: [0002] In the prior art, the preservation of lychees and the discoloration of the pericarp are difficult problems that cannot be solved all the time. Frozen lychees are red in the frozen state, but they start to change color within a few minutes of thawing, and turn black in ten minutes. Dried lychees are red when they are dried in a vacuum, but they turn black soon after being exposed to the air, and fresh lychees picked from the tree turn black in only two or three days. There are many antistaling agents and methods for freshness and color protection, but all of them cannot fundamentally solve the problem of litchi discoloration. Therefore, aiming at the deficiencies in the prior art, researching and developing the technology of protecting litchi epidermis color and luster and ...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/153
Inventor 许连科
Owner 许连科
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