Breakthrough Food Fruit and Vegetable Preservation

Introduction of composite modified atmosphere packaging First, the difference between fresh and shelf-life When people buy food, used to pay attention to shelf life, shelf-life practice to ensure food safety, but as living standards improve, people with food safety requirements of just far enough, still want to eat The food is fresh. So "fresh" concept came into being. The so-called "fresh" means food in a safe basis, but also in nutrition, color, texture and flavor and so can be assured that the food is authentic fresh food, fresh shelf life of more than a grade , shelf life of fresh food certainly, but good quality food but not necessarily fresh. Second, complex principles of MAP packaged fresh 1. Compound known as Modified Atmosphere Packaging gas replacement packaging, international packaging called MAP (ie, Modified Atmosphere Packing). Composite modified atmosphere packaging machine applies a composite fresh gas (2-4 kinds of gas mixture ratio on food characteristics), on the box or packaging for the air bag replacement, to change the box (bag) of food in the external environment, to inhibit bacteria (microbial) growth of reproduction, metabolism slow down the speed of fresh fruits and vegetables, thus prolonging food freshness or shelf life. 2. Atmosphere generally carbon dioxide gas (CO2), nitrogen (N2), oxygen (O2) and a small amount of special gas composition. CO2 gas can inhibit the growth of most bacteria and mold breeding corruption and the role is to protect the gas in the main antibacterial component; O2 inhibit the growth of most anaerobic bacteria breeding corruption, maintain the color of fresh meat and fresh fruits and vegetables to maintain aerobic respiration, The role of maintaining freshness; N2 is an inert gas, and food does not work, as the filling gas, and CO2, O2, and specialty gases composed of complex fresh gas. Different food fruits and vegetables, fresh ingredients and the ratio of the gas are different. Third, composite MAP packaging preservation of key technology Qualified preservation of composite atmosphere packaging machines, there are two major key technical indicators must meet the corresponding Yaoqiu, which were two major indicators: First, gas exchange rate should be high, the second is the gas mixture accuracy error rate must Di. Complex Atmosphere Packaging equipment quality standards or not, need to use the two key indicators to judge. Atmosphere generally carbon dioxide gas (CO2), nitrogen (N2), oxygen (O2) and a small amount of special gas composition. Carbon dioxide inhibits the growth of most bacteria and mold breeding corruption, fresh fruits and vegetables reduce the role of metabolic rate is the preservation of the major antibacterial component gas; oxygen can inhibit the growth of most anaerobic bacteria, to keep meat fresh fruits and vegetables to maintain color and aerobic respiration, to maintain freshness of the role; nitrogen is inert gas, and food does not work, as the filling gas, and carbon dioxide, oxygen, and specialty gases composed of complex fresh gas. Different food, fruits and vegetables, fresh gas needed is not the same composition and proportion. Food fruits and vegetables fresh composite modified atmosphere packaging equipment, require precision of gas mixing and gas exchange rate of a reasonable request. In the developed countries combined atmosphere packaging equipment standards require gas exchange rate of 99.5%, fresh gas mixed precision error of less than 2.0%. This is because these two indicators of food fresh fruits and vegetables plays a vital role. Examples are as follows: Example One: Atmosphere Packaging litchi, its ratio of fresh gas mixture: oxygen (O2) concentration ratio of 4% to 6%; carbon dioxide (CO2) concentration ratio of 3% to 5% concentration of 8% damage; the rest is filled with gas nitrogen (N2); gas replacement rate was 99.5%. If the O2 concentration is low, will produce anaerobic respiration, resulting in litchi fruit fermentation, tissue necrosis; O2 concentration of high or low CO2 concentrations, decreased metabolism inhibition lychee shorten the shelf; CO2 at high concentration (> 8%) will result in fruit and fruit damage, accelerated deterioration litchi. Thus, when the proportion of modified atmosphere packaging machine control precision error of> 2%, the gas replacement ratio <99.0%, the device is unable to carry out preservation of litchi. Example Two: Modified Atmosphere Packaging Lucai (cooked), its mixing ratio of fresh gas: nitrogen (N2) 64% ~ 66%, carbon dioxide (CO2) 34% ~ 36%, gas exchange rate ≥ 99.5%. Since many microorganisms (bacteria) growth and reproduction require O2, thus reducing the oxygen content can slow down the reproduction rate of bacteria (anaerobes excluded). Experiments show that when the O2 content in the 0.8 to 1.0%, the bacterial growth rate was inhibited. When the environment is less than 0.5% O2 content, the basic inhibiting bacterial growth. Meanwhile, after the Lucai modified atmosphere packaging at less than 0.5% oxygen conditions, the oxidation rate is extremely slow. Reasonable mixture of N2 and CO2 gases in the food surface with broad-spectrum antibacterial and smell the color retention protection layer, and in hypoxic environment, so Lucai be fresh. So when the gas mixture and the replacement rate of accuracy error rate can not reach targets, the basic role of antimicrobial preservation invalid. Fresh equipment company in Suzhou SANRAD composite atmosphere packaging equipment, the gas exchange rate was 99.5-99.8%, the gas mixture precision errors of less than 1%, its performance has exceeded similar foreign advanced equipment, and only a quarter the price. 4, compound Atmosphere than other fresh (shelf life) method advantages Currently, common food preservation (or durability) method are: (1) chemical preservation; (2) frozen preservation; (3) shelf life of vacuum heat sterilization; (4) preservation of vacuum nitrogen; (5) Complex Atmosphere; (6) natural biological preservation. In the six fresh (shelf) technology, chemical preservation is the use of corrosion inhibition chemicals, preservatives, consumers concerned about the side effects due to restrictions; frozen preservation of defects frozen food taste tastes change; high-temperature vacuum disadvantage of sterilization is the unique taste of food, taste, nutrition damaging; nitrogen packaging to maintain the food taste better, taste and nutrition, but a very short shelf if extension of packaged shelf Zexu high-temperature sterilization, flavor tastes changed significantly. Complex Atmosphere in the tradition developed on the basis of a new preservation technology, certain requirements on the packaging environment, characterized by high-temperature sterilization without so complex atmosphere packaging to ensure the original taste of food, taste and nutrition ingredients, real guarantee of the food juice, flavor, original appearance. 5, range (1) various Lucai, cooking, fish products; (2), fresh poultry and fish; (3) fresh fruits and vegetables, mushrooms; (4) moon cake, cake, bean products; (5), pickles, cured products; (6), tea, herbs and local products; (7) supermarket distribution centers of various types of food be fresh. Various types of food preservation period (for reference): Fresh fruit and vegetable mushroom harvest fruits and vegetables, even after absorption of O2 respiration metabolism of CO2 emissions. If the package O2 and CO2 content increased decreased, can fruits and vegetables to maintain a weak anaerobic respiration aerobic respiration rather than produce, fresh fruits and vegetables of the aging process is delayed, reduced metabolic rate, thus prolonging the shelf. Modified atmosphere packaging of fresh fruits and vegetables fresh gas from the O2, CO2 and N2 component. Modified atmosphere packaging of fruits and vegetables variety and freshness based identification, such as strawberry, mushroom, lychee, peach, leafy vegetables and so on. 0-4 ℃ temperature in the preservation period of 15-45 days. Membrane with low resistance. Cooked poultry products, cooked food products in Western, Lucai, stir fry, stews, fresh fast food such as cooked food products to require preservation of corrosion and maintain authentic. Fresh gas generally CO2, N2 and other gases formed. Modified atmosphere packaging, the fresh air in the protective film formed on the surface of food to achieve the antimicrobial preservative to maintain the original taste of food and nutrition, taste and shape. Under 20 ℃ preservation of the 10-15 days more; at 0-4 ℃ conditions, preservation of in 60-90 days; use of pasteurization (80 ℃ around), the normal temperature preservation of more than in 60-90 days . Requires the use of high barrier films. Use of modified atmosphere packaging with natural bio-technology, can achieve good results. Fresh poultry class fresh pork, beef, mutton modified atmosphere gas from the CO2, O2 and other gas composition. High concentration of O2 to myoglobin in meat is oxymyoglobin oxidation, can maintain the red color of fresh meat; CO2 for antimicrobial preservative. 0-4 ℃ in the period under fresh 7-30 days. Fresh poultry with CO2, N2 and other fresh air, fresh for up to 15-30 days. With the natural bio-technology, sales of 2-5 days at room temperature. Fresh fish and seafood fresh fish and other aquatic products are perishable foods with high water content, low temperature storage of fresh fish when the anaerobic bacteria is one of the factors of corruption, and produce toxins harmful to human health. Fresh gas from the O2, CO2 and N2 component. Modified atmosphere packaging of fish fatty acid oxidation by fatty degeneration of the main factors of corruption, protection of gas formed by the CO2 and N2. Modified atmosphere packaging of fresh seafood, according to the variety and freshness, at 0-4 ℃ temperature preservation period of 15-30 days. Packaging film requires the use of gas barrier composite plastic film to maintain the gas concentration inside the package. Barbecue food barbecue food deterioration is mainly mildew, mold and maintain the flavor of fresh demands, and preservation of the composition of gas from the CO2 and N2. Cakes, bread, rice and flour and other food preservation at room temperature, the period of 15-60 days; moon cake at room temperature, the preservation period of 30-90 days; bread packaging film requires the use of gas barrier composite plastic film to keep the package gas concentration. With the natural bio-technology, and preservation of multiplier effect. Kimchi, kimchi foods cured products easily oxidized in air, mold of deterioration in the salt (foam) system, the process of adding the right amount of natural biological agents, by modified atmosphere packaging, the preservation at room temperature can be 30-180 days. Fresh gas formed by the CO2 and N2. Use of high barrier film.

[ Author:Miss Sun - 2010-1-18 12:25:22 ]