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1、,單擊此處編輯母版標(biāo)題樣式,單擊此處編輯母版文本樣式,第二級(jí),第三級(jí),第四級(jí),第五級(jí),2016/11/14,#,單擊此處編輯母版標(biāo)題樣式,單擊此處編輯母版文本樣式,第二級(jí),第三級(jí),第四級(jí),第五級(jí),2016/11/14,#,輕度加工果蔬,The mild processing fruit and vegetable,園林（觀賞園藝）,The mild processing fruit and vegetable,Lightly processed fruits and vegetables refers to fresh fruits and vegetables by cleaning,ref
2、urbishing,peeled to the nuclear,cutting,preservation,packaging and a series of treatment for consumers to eat or catering industry to use a new fruit and vegetable processing products,edible rate Close to 100%,Lightly processed fruits and vegetables,also known as the minimum processing of fruits and
3、 vegetables,semi-processed fruits and vegetables,fresh-cut fruits and vegetables,fruit and vegetable conditioning,and fresh bags of fruits and vegetables,not only to maintain the original state of fresh fruits and vegetables,and after processing to clean products belong to clean areas.,Clean vegetab
4、les,also known as fresh disinfection of vegetables,that is,with the new picking vegetables,after finishing(such as removing the non-edible parts,cut points,etc.),washing,disinfection and other processing operations,in a sterile environment,vacuum packaging and made of a product.,Lightly processed fr
5、uits and vegetables,including non-cutting fruits and vegetables and cutting fruits and vegetables,non-cutting fruits and vegetables after rest is still maintaining the original form of a variety of fruit and vegetable products;cut fruits and vegetables in the rest,but also through the simple process
6、ing of the formation of blocks,And other shapes of fresh fruit and vegetable products.,Lightly processed fruits and vegetables with fresh,nutritious,convenient,safe,and 100%edible characteristics.,July 10,2015,切割果蔬,Protective Technology of Lightly Processed Fruits and Vegetables,Cold preservation:cu
7、tting fruit and vegetable quality to maintain a very critical point is the low temperature preservation.Low temperature can inhibit the cut fruit and vegetable respiratory strength,reduce the bodys various physiological and biochemical reaction rate,delay aging and inhibit browning,to extend the she
8、lf life of fruits and vegetables.Low temperature can also inhibit the physiological metabolism of microorganisms,thereby inhibiting the growth and reproduction of microorganisms.,Chemical protection:The browning of fresh-cut fruits and vegetables is mainly enzymatic browning.It is necessary to preve
9、nt polyphenol oxidase from being oxidized by polyphenol oxidase and oxygen.To prevent the occurrence of enzymatic browning,an effective method is to inhibit the activity of polyphenol oxidase,such as the use of chemical protectant(in food additive Acidity regulator:citric acid,acetic acid;antioxidan
10、t:ascorbic acid;preservatives:benzoic acid,sorbic acid),low temperature or blanching treatment,adjust pH(PPO enzyme optimum pH 6.0 7.0)Ascorbic acid can be reduced to O-benzoquinone phenols,citric acid can reduce the surface pH value of the fruit,inhibit the number of microorganisms.Cysteine on fres
11、h-cut fruits and vegetables have a better preservation effect.,Lightly processed fruits and vegetables with the traditional fruit and vegetable processing such as cans,quick-frozen,dried,pickled and so different.Fresh fruits and vegetables after a series of treatment is still alive,with respiration
12、and other physiological metabolic activities.However,lightly processed fruits and vegetables are not the same as their full-grown counterparts.In the process of its processing,cutting and other links undermine the fruits and vegetables of the organizational structure and protection systems,stimulate
13、d product metabolism,such as increased respiratory rate,resulting in a large number of injured ethylene,enzymatic browning and nutritional losses,but also in the incision Parts are susceptible to the invasion of micro-organisms,these changes will lead to the acceleration of product color and taste,a
14、nd promote aging of fruits and vegetables corruption,thus shortening the shelf life.,輕度加工果蔬,是指,新鮮果蔬經(jīng)清洗、整修、去皮去核、切分、保鮮、包裝等一系列處理后，供消費(fèi)者立即食用或餐飲業(yè)使用的一種新式果蔬加工產(chǎn)品，可食率接近100,輕度加工果蔬又稱最少加工果蔬、半加工果蔬、鮮切果蔬、調(diào)理果蔬、及生鮮袋裝果蔬，,既保持了果蔬原有的新鮮狀態(tài)，又經(jīng)過(guò)加工使產(chǎn)品清潔衛(wèi)生，屬于,凈菜,范疇,。,凈菜,也稱新鮮消毒蔬菜，即用新采摘的蔬菜，經(jīng)過(guò)整理（如去掉不可食部分、切分等）、洗滌、消毒等加工操作，在無(wú)菌環(huán)境中，真空
15、包裝而制成的一種產(chǎn)品。,輕度加工果蔬包括非切割果蔬和切割果蔬，,非切割果蔬,是經(jīng)過(guò)休整后仍保持原有形態(tài)的各種果蔬產(chǎn)品；,切割果蔬,是在休整后，又經(jīng)過(guò)簡(jiǎn)易加工形成的塊、條、絲、片等形狀的新鮮果蔬產(chǎn)品。,輕度加工果蔬具有新鮮、營(yíng)養(yǎng)、方便、安全、以及可食率100%的特點(diǎn)。,6,輕度加工果蔬的保護(hù)技術(shù),冷藏保護(hù),：,切割果蔬品質(zhì)保持十分關(guān)鍵的一點(diǎn)是低溫保藏。低溫能抑制切割果蔬的呼吸強(qiáng)度,降低體內(nèi)的各種生理生化反應(yīng)速度,延緩衰老和抑制褐變,延長(zhǎng)果蔬的保鮮期。低溫也能抑制微生物的生理代謝,從而抑制微生物的生長(zhǎng)與繁殖。,化學(xué)保護(hù)：,鮮切果蔬的褐變主要是酶促褐變。導(dǎo)致褐變的發(fā)生必須同時(shí)有多酚類物質(zhì)、多酚氧化酶
16、和氧氣；要防止酶促褐變的發(fā)生，有效方法是抑制多酚氧化酶的活性，如利用,化學(xué)保護(hù)劑,(,食品添加劑中的酸度調(diào)節(jié)劑,：檸檬酸、乙酸；,抗氧化劑,：抗壞血酸；,防腐劑,：苯甲酸、山梨酸)、,低溫或熱燙處理、調(diào)節(jié)pH值,(PPO酶的最佳pH為6.07.0)等。抗壞血酸能夠?qū)-苯醌還原成酚類,檸檬酸可降低果實(shí)表面pH值,抑制微生物數(shù)量。半胱氨酸對(duì)鮮切果蔬也有較好的保鮮效果。,7,輕度加工果蔬與傳統(tǒng)的果蔬加工如罐藏、速凍、干制、腌制等不同。,新鮮果蔬經(jīng)一系列處理后仍為活體，具有呼吸作用及其他的生理代謝活動(dòng)。,但輕度加工果蔬與其完整狀態(tài)的產(chǎn)品有所不同。在它的加工過(guò)程中，切割等環(huán)節(jié)破壞了果蔬的組織結(jié)構(gòu)和保護(hù)系統(tǒng)等，刺激了產(chǎn)品代謝，如呼吸速率增強(qiáng)，產(chǎn)生大量的傷乙烯，發(fā)生酶促褐變和營(yíng)養(yǎng)損失等，而且在切口部位容易受微生物的侵入，這些變化的加快會(huì)導(dǎo)致產(chǎn)品變色和變味，并促進(jìn)果蔬組織的衰老腐敗，從而縮短貨架期。,
輕度加工果蔬
