Sterilizing preservation method of freshly-cut daucus carota through extreme-high static pressure

A carrot and high static pressure technology, applied in ultra-high pressure food processing, food preservation, fruit and vegetable preservation, etc., to achieve the effect of maintaining nutritional value and quality, simple sterilization process, and good sterilization effect

Inactive Publication Date: 2017-08-22
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the sterilization of fresh-cut carrots under higher pressure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Select fresh carrots and wash them with tap water, peel them, select the middle part and cut them into cylinders with a diameter of about 3 cm and a height of 10 cm. Put it into a packaging bag, add 20g of ice-water mixture to each bag, and vacuum pack.

[0017] (2) Sterilization: Carrot cylinders are subjected to extreme high static pressure treatment with extreme high pressure equipment, and dioctyl sebacate is selected as the pressure transmission medium. Set the pressure condition to 700MPa, the pressure holding time to 2min, and set the pressure increase rate to 10MPa / s, and the pressure relief rate to 70MPa / s.

[0018] (3) Preservation: Release the pressure immediately after the pressure holding is completed. After the pressure relief is completed, take out the sample, put it in ice water and cool it for 10 minutes, and store the fruits and vegetables in a refrigerator at 4°C after cooling.

[0019] The product obtained in this example has a shelf life of hal...

Embodiment 2

[0021] (1) Select fresh carrots, wash them with tap water, peel them, select the middle part and cut them into cylinders with a diameter of about 2 cm and a height of 8 cm. Put it in a packaging bag, add ice water mixture, and vacuum pack.

[0022] (2) Sterilization: Carrot cylinders are subjected to extreme high static pressure treatment with extreme high pressure equipment, and dioctyl sebacate is selected as the pressure transmission medium. Set the pressure condition to 900MPa, the pressure holding time to 2min, and set the pressure increase rate to 10MPa / s, and the pressure relief rate to 70MPa / s.

[0023] (3) Preservation: Immediately release the pressure after the pressure holding is completed, take out the sample after the pressure relief is completed, put it in ice water and cool it rapidly for 11 minutes, and store the fruits and vegetables in a refrigerator at 4°C after cooling.

[0024] The product obtained in this example has a shelf life of half a year when stor...

Embodiment 3

[0026] (1) Select fresh carrots, wash them with tap water, peel them, select the middle part and cut them into cylinders with a diameter of about 4 cm and a height of 12 cm. Put it in a packaging bag, add ice water mixture, and vacuum pack.

[0027] (2) Sterilization: Carrot cylinders are subjected to extreme high static pressure treatment with extreme high pressure equipment, and dioctyl sebacate is selected as the pressure transmission medium. Set the pressure condition as 1100MPa, the pressure holding time as 1min, and set the pressure increase rate as 30MPa / s, and the pressure relief rate as 90MPa / s.

[0028] (3) Preservation: Immediately release the pressure after the pressure holding is completed, take out the sample after the pressure relief is completed, put it in ice water and cool it rapidly for 12 minutes, and store the fruits and vegetables in a refrigerator at 4°C after cooling.

[0029] The product obtained in this example has a shelf life of half a year when st...

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PUM

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Abstract

The invention discloses a sterilizing preservation method of freshly-cut daucus carota through extreme-high static pressure. The sterilizing preservation method comprises the following step of performing vacuum prepackaging on daucus carota in a quantitative ice water mixture so as to obtain the freshly-cut daucus carota which can be preserved within an expected storage life under the pressure condition being 700-1200MPa for a specific sterilizing time at a specific pressure increase rate and a specific pressure reduction rate. Through the adoption of the method disclosed by the invention, the shelf life of the freshly-cut daucus carota can be well prolonged, besides, peroxidase, pectinesterase and polygalacturonase in the daucus carota are all passivated, and pectin in cell walls of the daucus carota is not destroyed to a great extent, so that the quality of the daucus carota is maintained. The method is simple in sterilizing technology, besides, the nutrient value and the quality of the daucus carota are well maintained, and a new direction is given for the sterilization and the preservation of freshly-cut fruits and vegetables.

Description

technical field [0001] The invention belongs to the technical field of food processing and preservation, and in particular relates to a method for sterilizing and preserving fresh-cut carrots under extremely high static pressure. Background technique [0002] The fleshy root of carrot (Daucus carota L.) is rich in vitamins, starch, glucose, sucrose, and trace mineral elements such as calcium, fluorine, iron, cobalt, phosphorus, manganese, and cobalt. And its fat, protein, phosphorus, calcium, vitamin C, carotene and other contents are much higher than other vegetables, and it is a vegetable with great nutritional value. However, fresh carrots are not easy to preserve. The current fruit and vegetable processing and preservation technologies, such as: drying, thermal processing, etc., although prolonging the preservation period of fruits and vegetables, most of them require intense thermal processing to kill harmful microorganisms and pathogenic bacteria. , to ensure product ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04
CPCA23B7/015A23B7/04A23V2002/00A23V2300/46
Inventor 宋弋马涛
Owner CHINA AGRI UNIV
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