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Mulberry preservation method

A technology of mulberries and calcium acetate, which is applied to the preservation of fruits and vegetables, food preservation, and preservation of fruits and vegetables by freezing/refrigeration, etc., can solve the problems of short storage period, darkening of mulberry color, easy occurrence of freezing damage, etc., and achieve long preservation time. , to prevent the effect of color deterioration

Inactive Publication Date: 2017-05-31
河池市金城江区科学技术情报研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Refrigeration in cold storage is a common fresh-keeping method. The general refrigeration temperature is 1-5°C. The disadvantage is that freezing damage is prone to occur at relatively low temperatures, making the color of mulberries darker, and the storage period is also short.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for keeping fresh mulberries, the steps are as follows:

[0015] (1) Select and remove the bad fruits with mechanical damage or disease in the picked fresh mulberries;

[0016] (2) Then immerse the mulberry in the calcium acetate aqueous solution with a concentration of 5g / L, take it out after soaking for 1 to 3 minutes, and drip dry;

[0017] (3) Then transfer the mulberries treated in step (2) to the refrigerator for refrigeration, fill with carbon dioxide, adjust the carbon dioxide concentration to 9vt%, control the temperature of the refrigerator at 10-15°C, and store for 8 days. Vibrant color before storage.

Embodiment 2

[0019] A method for keeping fresh mulberries, the steps are as follows:

[0020] (1) Select and remove the bad fruits with mechanical damage or disease in the picked fresh mulberries;

[0021] (2) Then immerse the mulberry in the calcium acetate aqueous solution with a concentration of 8g / L, soak for 1 to 3 minutes, take it out, and drip dry;

[0022] (3) Then transfer the mulberries treated in step (2) to the refrigerator for refrigeration, fill with carbon dioxide, adjust the carbon dioxide concentration to 8vt%, control the temperature of the refrigerator at 10-15°C, and store for 7 days. Vibrant color before storage.

Embodiment 3

[0024] A method for keeping fresh mulberries, the steps are as follows:

[0025] (1) Select and remove the bad fruits with mechanical damage or disease in the picked fresh mulberries;

[0026] (2) Then immerse the mulberry in the calcium acetate aqueous solution with a concentration of 10g / L, soak for 1 to 3 minutes, take it out, and drip dry;

[0027] (3) Then transfer the mulberries treated in step (2) to the refrigerator for refrigeration, fill with carbon dioxide, adjust the carbon dioxide concentration to 10vt%, control the temperature of the refrigerator at 10-15°C, and store for 9 days. Vibrant color before storage.

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PUM

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Abstract

The invention discloses a mulberry preservation method. The method comprises the following steps: (1) removing bad fruits from mulberries; (2) soaking the mulberries in a calcium acetate solution for 1-3 minutes, taking out, and draining; and (3) transferring the mulberries treated in the step (2) into a cold storage room, and refrigerating at 10-15 DEG C. Compared with the existing refrigeration process, the preservation method can be carried out at higher temperature, has longer preservation time, and can prevent the mulberry color from going bad.

Description

technical field [0001] The invention relates to a method for keeping mulberries fresh. Background technique [0002] Mulberry is the ripe fruit of the mulberry tree. Mature mulberry is rich in nutrition, and every 100 grams of mulberry contains 81.8 grams of water, 1.8 grams of protein and 0.3 grams of fat. 4.9 grams of cellulose, 10 grams of carbohydrates, 1.2 grams of ash, 30 micrograms of carotene, 0.02 mg of thiamine, 0.06 mg of riboflavin, 6.95 mg of vitamin E, 33 mg of potassium, 0.27 mg of zinc, 0.08 mg of copper, selenium 4.8 micrograms. In addition, it also contains tannic acid, malic acid, vitamin C and fatty acids. Its fat is mainly linoleic acid, oleic acid, palmitic acid, stearic acid and a small amount of caprylic acid, nonanoic acid, capric acid, myristic acid, linolenic acid and so on. "Compendium of Materia Medica" and other medical classics have detailed descriptions of the medicinal value and usage of mulberry. Mulberry is sweet and cold in nature, has...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/154A23B7/148
CPCA23B7/04A23B7/148A23B7/154
Inventor 覃卫恒
Owner 河池市金城江区科学技术情报研究所
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