Title:
FRUIT PRESERVATION METHOD AND PRODUCT THEREOF
Document Type and Number:
WIPO Patent Application WO/2019/127460
Kind Code:
A1
Abstract:
A fruit preservation method, comprising: an inactivation step: performing wall breaking on a fruit cell, releasing cellular contents, and stopping cellular metabolism; a curing step: placing a product obtained by means of the wall breaking for curing; and a preservation step: freezing the cured product. Wall breaking is performed on the fruit cell by means of inactivation, to obtain high-quality cellular contents of fruity flavor and taste, and stop cellular metabolism to avoid cryogenic burns. Sugar is converted into tartaric acid by curing, which is easier to digest and absorb and is good for health. Better taste and flavor are obtained by curing, so that the picked fruits of different mature degrees are of a consistent mature degree, which facilitates industrial production management. Freezing slows down or even stops chemical reactions of different components in the fruit, so that the fruit can be preserved for a long term without adding any preservative.
More Like This:
| WO/2012/177969 | CIPC VAPOR TREATMENT |
| JP2002058461 | METHOD FOR PRODUCING RETORT FOOD OR CANNED FOOD EACH IMPROVED IN TASTE AND FLAVOR |
Inventors:
CHEN JIANSHENG (CN)
Application Number:
PCT/CN2017/120123
Publication Date:
July 04, 2019
Filing Date:
December 29, 2017
Export Citation:
Assignee:
CHEN JIANSHENG (CN)
International Classes:
A23B7/00; A23L2/12
Foreign References:
| CN106616578A | 2017-05-10 | |||
| CN107373643A | 2017-11-24 | |||
| CN106578763A | 2017-04-26 | |||
| CN105368770A | 2016-03-02 | |||
| CN1242170A | 2000-01-26 | |||
| EP0246156A2 | 1987-11-19 |
Other References:
SITU, MANQUAN ET AL.: "Influences of Dipping Frozen on the Quality of Guava Juice", FOOD RESEARCH AND DEVELOPMENT, vol. 34, no. 21, 30 November 2013 (2013-11-30), pages 70 - 71
Attorney, Agent or Firm:
DHC IP ATTORNEYS (CN)
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