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Vacuum pre-cooling fresh-keeping method for color peppers

A fresh-keeping method and technology for colored peppers, applied in the direction of preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problems of high energy consumption, uneven cooling, water loss of fruits and vegetables, etc. Effect

Active Publication Date: 2014-10-22
上海伊禾农产品科技发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This paper only studies the speed of vacuum pre-cooling, and does not involve the factors that affect vacuum pre-cooling. Traditional pre-cooling methods still have problems such as high energy consumption, slow speed, uneven cooling, and serious water loss of vegetables and fruits during the cooling process.

Method used

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  • Vacuum pre-cooling fresh-keeping method for color peppers

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Comparison scheme
Effect test

Embodiment 1

[0025] Select orange peppers with consistent maturity, bright color, clean, fresh and tender, free from rot, peculiar smell, chilling damage, freezing damage, pests and mechanical damage as raw materials, and pack them in time after picking. The foam box with a thickness of 30mm reduces the mechanical damage to the peppers during transportation while maintaining heat. The raw materials are sent to the laboratory within 30 minutes and immediately screened and graded. 1,000 grams of seven-ripe, uniformly sized colored peppers are placed in a plastic basket and placed in a vacuum chamber. The purpose of choosing a plastic basket during pre-cooling is to facilitate the subsequent spraying of the pretreatment solution on the peppers evenly. For this reason, the plastic basket is specially selected to be 30cm×20cm×8cm, with a pore size of 1cm×1cm.

[0026] After the plastic basket is placed in the vacuum chamber, a thermocouple is fixed at the center of the pepper. This thermocouple...

Embodiment 2

[0030] Select orange peppers with consistent maturity, bright color, clean, fresh and tender, free from rot, peculiar smell, chilling damage, freezing damage, pests and mechanical damage as raw materials, and pack them in time after picking. The foam box with a thickness of 30mm reduces the mechanical damage to the peppers during transportation while maintaining heat. The raw materials are sent to the laboratory within half an hour and immediately screened and graded. 1,000 grams of seven-ripe, uniformly sized colored peppers are placed in a plastic basket and placed in a vacuum chamber. The purpose of choosing a plastic basket during pre-cooling is to facilitate the subsequent spraying of the pretreatment solution on the peppers evenly. For this reason, the plastic basket is specially selected to be 30cm×20cm×8cm, with a pore size of 1cm×1cm.

[0031] After the plastic basket is placed in the vacuum chamber, a thermocouple is fixed at the center of the pepper. This thermocoup...

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Abstract

The invention provides a vacuum pre-cooling fresh-keeping method for color peppers. The method comprises the following steps: packaging picked fresh color peppers into foam boxes, sending the foam boxes to a lab within a half hour to carry out selection and grading, spraying a pretreatment solution on the color peppers, then carrying out vacuum cooling, closing the refrigerator and vacuum pump when the temperature of the color pepper center reaches 10 to 15 DEG C, re-pressing the color peppers for two minutes, coating, and finally preserving the processed color peppers. The vacuum pre-cooling fresh-keeping method can effectively inhibit the metabolism of fruits and vegetables, prevents the quality degradation, weight loss, and decomposition of vitamin C and carotene, and prominently prolongs the shelf life of color peppers. Furthermore, the method is simple and practicable, the cooling speed is fast and uniform, and the vacuum pre-cooling technology is clean, hygiene, and environmental pollution free.

Description

technical field [0001] The invention belongs to the technical field of vegetable storage and preservation, and in particular relates to an experimental method for vacuum precooling and preservation of solanaceous vegetables. Background technique [0002] Bell pepper is a kind of sweet pepper, which is named for its bright and colorful colors. Biologically belong to hybrid plants. Colored peppers are rich in vitamin C and pepper alkaloids. They are pungent and hot in nature and have the functions of warming the body, dissipating heat, and digesting food. Among them, pepper alkaloids can promote the metabolism of fat, prevent the accumulation of fat in the body, thereby reducing weight and preventing diseases. [0003] There are many factors affecting the storage and preservation of colored peppers, such as chemical composition, natural environmental conditions, cultivation technical conditions, and physiological diseases. Fresh-keeping technologies aimed at these influenci...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
Inventor 谢晶徐姜波
Owner 上海伊禾农产品科技发展股份有限公司
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