Fresh-keeping method of vegetables and fruits

A technology for fresh-keeping methods of vegetables and fruits, applied in the directions of fresh-keeping of fruits and vegetables, preservation of fruits/vegetables through freezing/refrigeration, food preservation, etc., which can solve the complicated and cumbersome preparation method of preservatives or plastic wraps, and the short release period of preservatives or plastic wraps , uneven fresh-keeping effect and other problems, to achieve the effect of low cost, good fresh-keeping effect and low weight loss rate

Inactive Publication Date: 2017-05-31
云南云创数字生态科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are also some deficiencies, mainly: 1. The release period of the preservative or the preservative film is short, and the preservation effect is uneven, so it is difficult to guarantee the effect; 2. The preparation method of the preservative or the preservative film is complex and cumbersome; 3. The production cost is relatively high , the source of raw materials is narrow; 4. Some raw materials are harmful to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In an embodiment of the present invention, a method for keeping fresh vegetables and fruits includes the following steps:

[0020] 1) Wash the freshly picked fruits and vegetables with 1°C water, and then cool to 0°C.

[0021] 2) Put the cooled fruits and vegetables in a preservative at 1°C for soaking treatment. The immersion treatment time is 0.3 minutes, and the mass ratio of fruits and vegetables to preservative is 0.1:0.8. The preservative, according to parts by weight of raw materials, includes: 0.05 parts of berberine hydrochloride, 1 part of lignin, 3 parts of calcium chloride, 0.5 parts of sodium sulfate, 5 parts of citric acid, 1 part of lactic acid, 0.3 parts of ethanol, 1 part of glycerin, 1 part of chitin, 30 parts of water. The preparation process of the antistaling agent: first mix berberine hydrochloride, calcium chloride, sodium sulfate, citric acid, glycerin, and chitin at 40°C uniformly, and then mix the resultant with lactic acid, water and ethanol at 6...

Embodiment 2

[0025] In an embodiment of the present invention, a method for keeping fresh vegetables and fruits includes the following steps:

[0026] 1) Wash the freshly picked fruits and vegetables with 6°C water, and then cool to 3°C.

[0027] 2) Put the cooled fruits and vegetables in a preservative at 6°C for soaking treatment. The immersion treatment time is 8 minutes, and the mass ratio of fruits and vegetables to preservative is 5:15. The preservative, according to parts by weight of raw materials, includes: 1 part of berberine hydrochloride, 8 parts of lignin, 45 parts of calcium chloride, 5 parts of sodium sulfate, 70 parts of citric acid, 8 parts of lactic acid, 2 parts of ethanol, 15 parts of glycerin, 8 parts of chitin, 120 parts of water. The preparation process of the antistaling agent: first mix berberine hydrochloride, calcium chloride, sodium sulfate, citric acid, glycerin, and chitin at 55°C evenly, and then mix the resultant with lactic acid, water and ethanol at 75°C. Th...

Embodiment 3

[0031] In an embodiment of the present invention, a method for keeping fresh vegetables and fruits includes the following steps:

[0032] 1) Wash the freshly picked fruits and vegetables with 2°C water and then cool to 1°C.

[0033] 2) Soak the cooled vegetables and fruits in a preservative at 2°C. The immersion treatment time is 1 minute, and the mass ratio of fruits and vegetables to preservative is 1:1. The antistaling agent, according to parts by weight of raw materials, includes: 0.08 parts of berberine hydrochloride, 2 parts of lignin, 4 parts of calcium chloride, 1 part of sodium sulfate, 8 parts of citric acid, 2 parts of lactic acid, 0.4 parts of ethanol, 2 parts of glycerin, 2 parts of chitin, 30 parts of water. The preparation process of the antistaling agent: first mix berberine hydrochloride, calcium chloride, sodium sulfate, citric acid, glycerin, and chitin evenly at 45°C, and then mix the resultant with lactic acid, water, and ethanol at 65°C. Then add lignin, st...

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PUM

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Abstract

The invention discloses a fresh-keeping method of vegetables and fruits. The fresh-keeping method comprises the following steps: washing the vegetables and fruits, which are freshly picked, with water at 1 DEG C to 6 DEG C, and then cooling to 0 to 3 DEG C; putting the cooled vegetables and fruits into a fresh-keeping agent at 1 DEG C to 6 DEG C, and carrying out soaking treatment, wherein the fresh-keeping agent is prepared from the following raw materials in parts by weight: 0.05-1 part of berberine hydrochloride, 1-8 parts of lignin, 3-45 parts of calcium chloride, 0.5-5 parts of sodium sulfate, 5-70 parts of citric acid, 1-8 parts of lactic acid, 0.3-2 parts of ethanol, 1-15 parts of glycerol, 1-8 parts of chitin and 30-120 parts of water; putting the vegetables and fruits subjected to the soaking treatment for 20min-80min and draining; and sealing and packaging the drained vegetables and fruits, and storing at 0-3 DEG C. According to the fresh-keeping method of the vegetables and fruits, disclosed by the invention, the original components, color and luster and brittleness are effectively kept, the weight loss rate is low, and the commodity values of the vegetables and fruits are guaranteed; and the fresh-keeping method has the advantages of good fresh-keeping effect, long fresh-keeping timeperiod, simplicity in operation, low cost, no harm to human bodies and no environment pollution.

Description

Technical field [0001] The invention relates to the technical field of preservation of fruits and vegetables, in particular to a method for preservation of vegetables and fruits. Background technique [0002] With the improvement of people's living standards, people's demand for fruits produced in different regions and seasons has gradually increased. However, fruits often contain a lot of water. Long-term storage of fruits will dehydrate the fruits and change their flavor. They will also cause the fruits to rot due to moisture. This will not only pollute the environment, but also cause huge waste of resources and economy. loss. my country is a big producer of fruits and vegetables, but pesticides, chemical residues and other issues seriously endanger human health and restrict the export trade of fruits and vegetables. If you do not use preservatives after the fruit is harvested, it is often easy to rot and deteriorate, which will bring huge economic losses. However, the use of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/157A23B7/04
Inventor 罗韩宇徐柳周海涛
Owner 云南云创数字生态科技有限公司
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