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Method for prolonging refreshing time of yellow peach slices

A fresh-keeping and slicing technology, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve the problems of short shelf life, freshness, and flavor that cannot meet the requirements and emphasis on food safety and delicious flavor, and achieve extension Effects of shelf life, delayed activity and increase in relative conductivity, good shelf quality

Inactive Publication Date: 2012-09-19
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of freshness and flavor, the products cannot meet the increasing requirements and attention of consumers on food safety and delicious flavor.
Moreover, traditional fresh-keeping methods can only maintain a certain fresh-keeping effect in a short period of time, and the shelf life is very short, which brings great inconvenience to producers and consumers.

Method used

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  • Method for prolonging refreshing time of yellow peach slices
  • Method for prolonging refreshing time of yellow peach slices
  • Method for prolonging refreshing time of yellow peach slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0024] This embodiment relates to a method for extending the fresh-keeping period of yellow peach slices; the specific process is as follows:

[0025] Step 1, membrane solution preparation

[0026] Dissolve 20g of chitosan in 980g of distilled water and stir for 10 minutes, then add 20g of glacial acetic acid to prepare a chitosan solution, stir at room temperature at 18--22°C, add glycerin and Tween 80 to the chitosan solution and Stirring was performed at a speed of 1000 rpm. Adjust its pH value to 5.6 with 1.0mol / L NaOH, filter with 8 layers of gauze, and then carry out vacuum degassing treatment to the filtrate to obtain a membrane solution;

[0027] Step 2, coating treatment

[0028] Place the slices in a perforated basket, immerse them in the membrane solution, take them out and drain them.

[0029] Effectiveness analysis

[0030] Put the treated yellow peach slices and the fresh yellow peaches of the control group into the freezer (REVCO ULT1386-3-V35, Kendro Labora...

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Abstract

The invention discloses a method for prolonging the refreshing time of yellow peach slices. The method comprises the following steps of: (1) preparing a film solution : dissolving chitosan into distilled water, stirring, then, adding glacial acetic acid to prepare a chitosan solution, stirring at the temperature of 18-22 DEG C, adding glycerol and Tween 80 into the chitosan solution and stirring, regulating the pH value to be 5.6 by using a NaOH water solution, and filtering to obtain the film solution; and (2) carrying out film coating treatment: immersing the slices into the film solution, and taking out the slices and draining. According to the method, the loss of vitamin C in the yellow peach slices can be effectively reduced, the increases of the activity of polyphenol oxidase and the relative conductivity are retarded, the browning is inhibited, and the loss of juice is reduced; and the shelf lives of the yellow peach slices are obviously prolonged, so that the yellow peach slices have excellent shelf quality.

Description

technical field [0001] The invention relates to the technical field of storage and preservation of agricultural products, in particular to a method for extending the preservation period of yellow peach slices. Background technique [0002] Edible films are widely used because they can extend the shelf life of food. Edible films can not only inhibit moisture loss and gas exchange, but also serve as carriers for antioxidants, antibacterial agents, flavors, etc., and can also be used as packaging materials for food. Chitosan is the second most abundant natural polymer after cellulose in nature, and it is composed of N-acetyl-D-glucosamine through β(1–4) glycosidic bonds. Chitosan film has good mechanical and biochemical properties, and is non-toxic, antibacterial, and biodegradable. It is an ideal outer film of food preservatives and has been applied in meat products, dairy products, and fruit and vegetable processing. [0003] Yellow peach (Prunus persicu L.Batsch.) is a pop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 邓云宋小勇钱炳俊赵艳云
Owner SHANGHAI JIAO TONG UNIV
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