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Preservative for sterilization and color protection of fresh-cut fruits and vegetables

A fresh-keeping agent, fruit and vegetable technology, applied in the field of fresh-cut fruit and vegetable sterilization, color protection and fresh-keeping agent, can solve the problem of no compound application of sodium chlorite and calcium propionate

Inactive Publication Date: 2011-04-20
NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no report on the application of sodium chlorite and calcium propionate in fresh-cut fruits and vegetables

Method used

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  • Preservative for sterilization and color protection of fresh-cut fruits and vegetables

Examples

Experimental program
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Effect test

example 1

[0022] Example 1: Preservation of Red Fuji apple slices by fresh-cut fruit and vegetable preservatives

[0023] Red Fuji apples were selected, graded, cleaned, soaked and disinfected with 100mg / L sodium hypochlorite for 1 to 5 minutes, and freshly cut in a workshop that met hygienic standards, and then mixed with a compound solution of 0.05% sodium chlorite and 0.1% calcium propionate Soak for 3-5 minutes, remove surface moisture, put into plastic packaging (bags, boxes) and seal, then refrigerate, transport or sell at 0-4°C. This technology can effectively maintain the texture and color for 10-20 days while sterilizing fresh-cut red Fuji.

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Abstract

The invention relates to a preservative with the dual functions of sterilization and color protection for fresh-cut fruits and vegetables, which consists of sodium chlorite and calcium propionate. A using process for the preservative comprises the following steps of: harvesting high-quality fruits and vegetables in a proper maturity stage, timely performing treatment or refrigeration in a refrigeration house of about 0 to 4 DEG C, selecting, grading and washing the fresh harvested or refrigerated fruits and vegetables, impregnating and sterilizing the selected, graded and washed fruits and vegetables for 1 to 5 min by adopting 100 mg / L sodium hypochlorite, performing fresh-cutting, impregnating the fresh-cut fruits and vegetables with composite solution consisting of 0.01 to 0.1 percent of sodium chlorite and 0.5 to 2 percent of calcium propionate, removing surface moisture, packaging the treated fruits and vegetables into plastic bags or boxes, and sealing the plastic bags or boxes for refrigeration, transportation or selling at 0 to 4 DEG C. In the new technology, the fresh-cut fruits and vegetables can be sterilized and kept fresh for about 10 to 20 days with original texture and color to be used as high-grade convenient fruit consumption products in meetings, banquets, catering for students and daily consumption.

Description

technical field [0001] The invention belongs to fresh agricultural product processing and fresh-keeping new products and new technologies, and relates to a fresh-cut fruit and vegetable sterilizing and color-protecting preservative and its application technology. Background technique [0002] With the acceleration of the pace of life and the strengthening of people's awareness of environmental protection and health, fresh-cut fruits and vegetables, as a fresh, nutritious and convenient new food, have become the development trend of fruit and vegetable processing and production. Fresh-cut fruits and vegetables, also known as minimally processed fruits and vegetables, sliced ​​fruits and vegetables, semi-processed fruits and vegetables, conditioned fruits and vegetables, and minimally processed fruits and vegetables, refer to fruit and vegetable products or mixed fruit and vegetable products that have changed the physical shape of vegetables and fruits but still maintain their ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/00
Inventor 关文强阎瑞香张娜高凯
Owner NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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