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Automatic freshness retaining method for red bayberries

A fresh-keeping method and automatic technology, which are applied in the fields of fruit and vegetable fresh-keeping, food preservation, and fruit/vegetable preservation by freezing/refrigeration, etc., can solve the problems of short sales time, short fresh-keeping time and high sugar content, so as to optimize the fresh-keeping environment and delay the The effect of split aging and long preservation time

Active Publication Date: 2014-01-01
湖南俊民科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Yangmei is difficult to keep fresh because it contains citric acid, oxalic acid, lactic acid and other organic acids and high sugar content.
The bayberry after picking is generally only stored for about 2 days without fresh-keeping treatment, and it can only be kept fresh for 7-10 days with general fresh-keeping technology; the most advanced fresh-keeping method can only be kept fresh for about 2 months at present. After the red bayberry is sold on the shelves for a short time, usually 1-2 days, the actual commercial value is not large, and it is difficult to promote and use it on a large scale
[0003] Because the existing Yangmei fresh-keeping technology is all immature, it is reflected in aspects such as short fresh-keeping time, poor mouthfeel after fresh-keeping, so that red bayberry cannot be stored in large quantities after delivery, and 50%-70% of the red bayberry in the production area cannot be sold as fresh fruit, so it has to be used as winemaking, or even Rotting up to 50%, causing fruit farmers to not increase the income is particularly prominent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0025] Pick 9 mature bayberry fruits with fruit shears and place them in a smooth and flat bamboo basket, then put the bamboo baskets into the cold storage after ozone disinfection and sterilization for pre-cooling, so that the fruit temperature drops to 0°C, and then pack the fruits Put it into a transparent food box or food bag and seal it, freeze it quickly at -24°C, keep it for 20 minutes, let the fruit drop to -16°C, and then store it in another freezer at -10°C. Warm up to 5°C in the same cold storage to defrost and defrost or leave the warehouse to defrost and defrost naturally, then air-dry to make the surface of the fruit free of water, and then pack and send to the market for sale. The temperature control and internal environment control are controlled by the remote automatic control system. Finish.

[0026] Example: At 7:00 am on June 18, 2011, 9 mature bayberry fruits were picked and put into bamboo baskets, and then sent to the sterilized cold storage for pr...

example 2

[0028] Pre-cool the fruit in the cold storage to reduce the temperature of the fruit to +1°C, quickly freeze it at -30°C, and keep it for 15 minutes to cool the fruit to -18°C, then put it in another cold storage and store it at -14°C. Firstly, heat the fruit to 10°C in the same cold storage to defrost and thaw or leave the warehouse to defrost and defrost naturally, then air-dry to make the surface of the fruit free of water traces, pack and send to the market for sale. Except for the picking date, the rest are the same as in Example 1.

example 3

[0030] Pre-cool the fruit in the cold storage to reduce the temperature of the fruit to -1°C, quickly freeze it at -27°C, and keep it for 18 minutes to reduce the fruit to -17°C, then place it in another cold storage and store it at -12°C. Firstly, the fruit is warmed up to 7°C in the same cold storage for defrosting and thawing or out of the warehouse for natural defrosting and thawing, then air-dried to make the surface of the fruit free of water marks, packed and sent to the market for sale. Except for the picking date, the others are the same as in Example 1.

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PUM

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Abstract

The invention discloses an automatic freshness retaining method for red bayberries. The method comprises the steps of: A. picking: selecting nine-tenth mature fruit during 9-11 o'clock in the morning on a sunny day and picking with a fruit shear; B. putting into storage and pre-cooling: disinfecting a storage and devices, then sending the picked fruit into a cold storage for pre-cooling to cool the fruit to -1 to 1 DEG C; C. encasing and freshness retaining: filling pre-cooled fruit into a transparent food box or a transparent food bag to seal, quickly freezing at -24 to -30 DEG C for 15-20 minutes to cool the fruit to -16 to -18 DEG C, and then placing the fruit in another cold storage at -10 to -14 DEG C to store; and D. delivery, packaging and marketing: raising the temperature of fruit in the step C. to 5-10 DEG C to defrost and defreeze or naturally defrost and defreeze after delivery, and airing so that the surface of the fruit is free from water stain, and marketing after being packaged. The automatic freshness retaining method for red bayberries provided by the invention is mainly used for automatic freshness retaining of red bayberry fruit.

Description

technical field [0001] The invention relates to a fresh-keeping method, in particular to an automatic fresh-keeping method for red bayberry. Background technique [0002] Waxberry is difficult to keep fresh because it contains various organic acids such as citric acid, oxalic acid, and lactic acid, and high sugar content. The bayberry after picking is generally only stored for about 2 days without fresh-keeping treatment, and it can only be kept fresh for 7-10 days with general fresh-keeping technology; the most advanced fresh-keeping method can only be kept fresh for about 2 months at present. The later red bayberry is put on the shelves for a short time, generally 1-2 days, and its actual commercial value is not great, so it is difficult to promote and use it on a large scale. [0003] Because the existing Yangmei fresh-keeping technology is all immature, it is reflected in aspects such as short fresh-keeping time, poor mouthfeel after fresh-keeping, so that red bayber...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/00A23B7/04A23B7/045
Inventor 曾中苏
Owner 湖南俊民科技有限公司
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