Storage and preservation technology of fruits and vegetables under normal temperature

The preservation of fresh fruits and vegetables is the fundamental way to reduce the loss of fruits and vegetables and increase economic efficiency. However, at present, the storage of fruits and vegetables in China uses low-temperature storage methods, which have high costs, large investment, and are difficult to popularize. This article describes a kind of preservation technology of fresh fruits and vegetables stored at room temperature, without equipment investment, low cost, easy operation, long preservation period, SMEs and individual farmers can implement the application. The choice of raw materials should be based on the fruit and vegetable products that have just been picked without deterioration or deterioration. After picking, wash the dirt and pesticide residue on the epidermis with clean water. Sterilization treatment of fruits and vegetables in the process of growth by surface soil, air microbes, there will be a large number of harmful bacteria on the surface of fruits and vegetables, in the storage process will be a large number of reproduction, promote the deterioration of fruits and vegetables, so in the preservation of fruits and vegetables, the first sterilization should be deal with. However, it is worth noting that most of the bactericides currently sold on the market are toxic and the residues are harmful to the human body. This technology uses a non-toxic, safe, and highly effective fungicide, peroxyacid, which is used to clean fruits and vegetables. , Immerse in 0.2%-0.3% peroxy acid bactericidal aqueous solution, soak for about 1 minute (soaking time will make the fruits and vegetables fade), remove with cold water or clean tap water, remove the sterilizing liquid of the appearance of fruits and vegetables, Place in a cool, ventilated place to drain the surface moisture. Preservation agent selection In the storage process, fruits and vegetables will emit ethylene or carbon dioxide gas. These gases are the root cause of physiological changes in fruits and vegetables, ripening of fruits and vegetables, aging, and decay. In order to eliminate the impact of ethylene and carbon dioxide gas released from fruits and vegetables on fruits and vegetables, the currently used preservatives are mainly two types, ie, the adsorption type represented by activated carbon and the oxidative decomposition type represented by potassium permanganate. Although the former has a high removal rate, it loses its capacity after adsorption saturation, and it even has the danger of desorption. The latter has the disadvantages of slow removal speed and imperceptible preservation effect. This technology uses the “Hongshi No.1” fruit and vegetable preservative with functions of adsorption, oxidation, and water resistance, which completely overcomes the above shortcomings, has a good preservation effect and a long cycle, and is widely applicable to the preservation and storage of various fruits and vegetables. Preservation agent usage method: 1 Put the powdery preservative into a breathable cloth bag. The amount of each bag is 10 grams and it is sealed for use. 2 Take 3kg of sterilized fruits or vegetables, and put them together with a bag of preservatives into a plastic bag with good gas barrier properties, and seal it in a solid manner (the effect of vacuum sealing will be better). Put it in a cool house or cellar. Can be stored fresh, fresh-keeping period of up to 3 months.

Fruit Powder

Fruit Powder

Fruit powder is made from 6-7 mature and fig or fig dried fruit by raw material processing, squeezing juice, filtering, clarifying, concentrating, spray drying, cooling, packaging and other steps.

Key points of production process:

Selection of raw materials: select 6-7 mature and fresh figs or dried figs. Raw material treatment and pressing for juice: wash the raw materials, add materials according to the proportion of 1kg water plus 1kg fruit, or 1kg dried fruit plus 5kg water, put them into a stainless steel pot, heat them to 85-90 ℃, keep them for 20-30 minutes, then stop heating, stand for 24 hours, and press for juice. Filtration and clarification: it is filtered by a screen filter, and then natural clarification or enzyme clarification. concentrate; Atmospheric pressure concentration and vacuum concentration can be adopted. It is concentrated under normal pressure in a stainless steel double-layer pot, and the heating steam pressure is 2.5kg/cm2. In the concentration process, pay attention to stirring, accelerate water evaporation, prevent coking, and concentrate to make the solid reach 28%. Each concentration should not be fed too much, and the time should be 40 minutes. Vacuum concentration, concentration under reduced pressure and lower temperature. Heating, steam pressure 1.5kg/cm2, temperature 50 ℃.

Spray drying: high pressure spray equipment was used to spray the dried fig juice concentrate. The feeding temperature was 50-60 C, the working pressure of the high pressure pump was 180 kg / cm, the dry additive paste powder was added 0.5%, the air inlet temperature was 120 C, and the outlet temperature was 75-78 C. Cooling and packaging: the dried fig powder is cooled quickly, and then packaged and sealed.

For Example: Blueberry Juice Powder

In addition to conventional sugar, acid and VC, blueberry fruit is rich in VE, VA, VB, SOD, arbutin, protein, Anthocyanin, edible fiber and mineral elements such as K, Fe, Zn and ca. According to the analysis and determination of 14 varieties of blueberry fruits introduced from the United States, the content of anthocyanin pigment per 100 grams of blueberry fresh fruits is as high as 163 mg, protein 400-700 mg, fat 500-600 mg, carbohydrate 12.3-15.3 mg, vitamin A as high as 81-100 international units, vitamin E 2.7-9.5 micrograms and sod5.39 international units. Vitamins are higher than other fruits. Trace elements are also high, with 220-920 micrograms of calcium, 98-274 micrograms of phosphorus, 114-249 micrograms of magnesium, 2.1-4.3 micrograms of zinc, 7.6-30.0 micrograms of iron, 0.8-1.2 micrograms of germanium and 2.0-3.2 micrograms of copper per gram of fresh fruit.

It is precisely because blueberry fruit is rich in nutrients. It is a nutritional and health fruit with high amino acids, high zinc, high calcium, high iron, high copper and high vitamins. It not only has good nutrition and health care function, but also has the functions of preventing brain nerve aging, strengthening heart, anti-cancer, softening blood vessels, enhancing human immunity and so on.

Health care function

Blueberries can delay memory decline and prevent heart disease, so they are regarded as super fruits. The US daily health news reported that recent research has added a good reputation to super fruit. Eating more blueberries or drinking blueberry juice can help prevent colon cancer.

The study found that blueberries can play this role because blueberries and other fruits contain a natural compound called pterostilbene, which helps prevent pre cancer damage to the body. Pterostilbene is an Antioxidant and anti-inflammatory agent, which is found in blueberries and blackberries.

Blueberries contain a lot of purple components, anthocyanins.

Blueberry fruit can significantly enhance vision and eliminate eye fatigue; Nourish skin; Delaying brain nerve aging; It has therapeutic effect on capillary disease caused by diabetes. Enhance cardiac function; Prevention of Alzheimer's disease and many other medicinal values.

Anthocyanins in blueberry fruit are very powerful antioxidants, which can help prevent the formation of plaque in arteries and a variety of cancers (folic acid prevents cervical cancer, etc.), reduce the possibility of cancer, reduce heart disease and delay aging.

Fruit powder, Fruit Juice Powder, Watermelon Juice Powder

Xi'an Tian Guangyuan Biotech Co., Ltd. , https://www.tgybiotech.com