Method for producing fresh-cut fruits and vegetables through high pressure carbon dioxide technology

A high-pressure carbon dioxide, fruit and vegetable technology, applied in the field of biomedicine, can solve the problems of product color, aroma, shape and nutrition, promote the rapid reproduction of microorganisms, and the obvious blasting effect of products, so as to weaken the blasting effect, retain structure and quality, reduce Effect of Product Bacteria Count

Inactive Publication Date: 2016-09-07
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are some problems in the actual processing of fresh-cut fruits and vegetables: (1) The traditional HPCD sterilization treatment has a high temperature (>50°C), which will affect the quality of the product such as color, aroma, shape and nutrition; (2) The traditional HPCD sterilization treatment High pressure (>20MPa) will seriously damage the internal structure of the product, affect the texture of the product, and promote the rapid reproduction of microorganisms; (3) the traditional HPCD sterilization process is fast (>100MPa / min), and the product The resulting blasting effect is obvious, which will damage the quality and structure of the product

Method used

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  • Method for producing fresh-cut fruits and vegetables through high pressure carbon dioxide technology
  • Method for producing fresh-cut fruits and vegetables through high pressure carbon dioxide technology
  • Method for producing fresh-cut fruits and vegetables through high pressure carbon dioxide technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1 The production method of fresh-cut Hami melon

[0034] (1) Select fresh ripe cantaloupes with no pests, no mechanical damage, and uniform size, wash the peel with tap water, and cut into 2cm×2cm×2cm blocks.

[0035] (2) Put Hami melon in 50ppm ClO 2 solution, ultrasonically cleaned for 15 min.

[0036] (3) Use 75% ethanol to sterilize the sterilization chamber of the high-pressure carbon dioxide equipment, place Hami melon in the sterilization chamber of the high-pressure carbon dioxide sterilization equipment, close the sterilization chamber, set the pressure and time parameters, and process at room temperature;

[0037] The treatment pressure is 4MPa, the treatment time is 10min, the average pressure increase rate is 2MPa / min, and the average pressure relief rate is 3MPa / min;

[0038] (4) After the treatment, put the Hami melon in a pre-sterilized packaging bag / box, seal it, and refrigerate it at 4°C.

Embodiment 2

[0040] Fresh-cut Hami melons were prepared in a method similar to that of Example 1, except that the cleaning solution was electrolyzed water with a chlorine concentration (ACC) of 50 ppm.

Embodiment 3

[0042] Fresh-cut Hami melons were prepared in a method similar to that of Example 1, except that the cleaning solution was tap water.

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PUM

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Abstract

The invention relates to a method for producing fresh-cut fruits and vegetables through a high pressure carbon dioxide technology. The method comprises 1, selecting fresh fruits and vegetables and cutting the fruits and vegetables to obtain slices or blocks, 2, pre-cleaning the slices or blocks, putting the slices or blocks in an asepsis environment and carrying out natural drainage, wherein the cleaning solution comprises a ClO2 solution (with a concentration of 20-200ppm), electrolysed water (with ACC of 10-50ppm) and tap water, cleaning time is in a range of 10-15min and according to different raw material characteristics, an ultrasonic assisted cleaning technology can be adopted, and 3, carrying out room temperature seal sterilization treatment on the fruit and vegetable slices or blocks through a high pressure carbon dioxide technology to obtain fresh-cut fruits and vegetables, wherein high pressure carbon dioxide sterilization treatment pressure is in a range of 1-10MPa and treatment time is in a range of 10-20min. Under the storage condition of a temperature of 4 DEG C, the fresh-cut fruits and vegetables have a long shelf life, retrain nutrients, quality and functions and accelerate high pressure carbon dioxide technology marketization and commercialization progress.

Description

technical field [0001] The invention relates to a method for producing fresh-cut fruits and vegetables using high-pressure carbon dioxide technology, and belongs to the technical field of biomedicine. Background technique [0002] Fresh-cut vegetables, also known as minimally processed fruits and vegetables, semi-processed fruits and vegetables, low-level processed fruits and vegetables, or prefabricated fruits and vegetables, refer to fresh fruits and vegetables that have been cleaned, trimmed, cut, packaged, etc., and provided to consumers for consumption or A new type of fruit and vegetable processing product used in the catering industry. Fresh-cut fruits and vegetables are 100% edible products that are fresh in quality, convenient to eat, rich in nutrition, and fresh and hygienic. Since fresh-cut fruits and vegetables can meet people's pursuit of naturalness, freshness, convenience, nutrition, and hygiene, they have developed rapidly in recent years and have become one...

Claims

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Application Information

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IPC IPC(8): A23B7/148A23B7/157
CPCA23B7/148A23B7/157A23V2002/00A23V2200/10A23V2250/11A23V2250/15
Inventor 王永涛廖小军胡小松侯志强
Owner CHINA AGRI UNIV
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