CN106819350A - Fresh fruit ice cream and preparation method thereof - Google Patents
Fresh fruit ice cream and preparation method thereof Download PDFInfo
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- CN106819350A CN106819350A CN201710054043.1A CN201710054043A CN106819350A CN 106819350 A CN106819350 A CN 106819350A CN 201710054043 A CN201710054043 A CN 201710054043A CN 106819350 A CN106819350 A CN 106819350A
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- 235000021022 fresh fruits Nutrition 0.000 title claims abstract description 174
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 44
- 235000013372 meat Nutrition 0.000 claims abstract description 73
- 239000006071 cream Substances 0.000 claims abstract description 30
- 238000005057 refrigeration Methods 0.000 claims abstract description 27
- 239000007789 gas Substances 0.000 claims description 117
- 235000004936 Bromus mango Nutrition 0.000 claims description 108
- 241001093152 Mangifera Species 0.000 claims description 108
- 235000014826 Mangifera indica Nutrition 0.000 claims description 108
- 235000009184 Spondias indica Nutrition 0.000 claims description 108
- 239000000463 material Substances 0.000 claims description 67
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 claims description 61
- 239000005969 1-Methyl-cyclopropene Substances 0.000 claims description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 45
- 230000006378 damage Effects 0.000 claims description 43
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims description 36
- 239000005977 Ethylene Substances 0.000 claims description 36
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 32
- 201000010099 disease Diseases 0.000 claims description 29
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 29
- 241000607479 Yersinia pestis Species 0.000 claims description 21
- 239000002131 composite material Substances 0.000 claims description 21
- 238000003306 harvesting Methods 0.000 claims description 21
- 238000005868 electrolysis reaction Methods 0.000 claims description 18
- UBAZGMLMVVQSCD-UHFFFAOYSA-N carbon dioxide;molecular oxygen Chemical compound O=O.O=C=O UBAZGMLMVVQSCD-UHFFFAOYSA-N 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 229910052757 nitrogen Inorganic materials 0.000 claims description 16
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 9
- 239000000460 chlorine Substances 0.000 claims description 9
- 229910052801 chlorine Inorganic materials 0.000 claims description 9
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 239000001301 oxygen Substances 0.000 claims description 2
- 229910052760 oxygen Inorganic materials 0.000 claims description 2
- 210000004700 fetal blood Anatomy 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000004698 Polyethylene Substances 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 18
- 235000011475 lollipops Nutrition 0.000 description 9
- 238000007710 freezing Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- 229940088594 vitamin Drugs 0.000 description 6
- 229930003231 vitamin Natural products 0.000 description 6
- 235000013343 vitamin Nutrition 0.000 description 6
- 239000011782 vitamin Substances 0.000 description 6
- 150000003722 vitamin derivatives Chemical class 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
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- 238000005516 engineering process Methods 0.000 description 4
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- 238000012856 packing Methods 0.000 description 4
- 238000003556 assay Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241001164374 Calyx Species 0.000 description 2
- 241001573881 Corolla Species 0.000 description 2
- 206010019345 Heat stroke Diseases 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 238000000205 computational method Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 210000001672 ovary Anatomy 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
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- 238000004904 shortening Methods 0.000 description 2
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- 238000001179 sorption measurement Methods 0.000 description 2
- 241000193738 Bacillus anthracis Species 0.000 description 1
- 244000132059 Carica parviflora Species 0.000 description 1
- 235000014653 Carica parviflora Nutrition 0.000 description 1
- 240000001008 Dimocarpus longan Species 0.000 description 1
- 235000000235 Euphoria longan Nutrition 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 206010036392 Postmature baby Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000012742 biochemical analysis Methods 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 125000000837 carbohydrate group Chemical group 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- OOXWYYGXTJLWHA-UHFFFAOYSA-N cyclopropene Chemical compound C1C=C1 OOXWYYGXTJLWHA-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012113 quantitative test Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation method of fresh fruit ice cream, preparation method comprises the following steps：By fresh fruit peeling, stoning, fresh fruit meat is obtained；Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；By the fresh fruit meat of good seal in 45~55 DEG C of refrigerations, the time of refrigeration is no less than 23min, obtains fresh fruit ice cream.The fresh fruit ice cream that the present invention is provided, the original moisture content in can protecting pulp during Cord blood, improves the mouthfeel of pulp, extends the time of Cord blood；Ensure the raw material green of fresh fruit ice cream, make eater while enjoying delicious, do not influence that eater's is healthy；Also, preparation method is simple, low production cost.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of fresh fruit ice cream and preparation method thereof.
Background technology
The ice lolly ice cream complicated component of present market circulation, various chemical composition saccharin pigments are full of wherein, extremely not
Body beneficial to children is grown up, and causes children precocious, is also unfavorable for that adult's is healthy.Consumer is wished ice lolly ice
Swash the composition unification insulted, the green and health of ice lolly cream product is ensured to greatest extent.It is related new in the prior art
Fresh fruit meat freezing major way be remove the peel, be enucleated after be sent directly into refrigerating chamber freeze.Pulp and pulp table at low temperatures
Moisture in face is frozen into ice, and the moisture between each piece of pulp is frozen together, it is difficult to be separately unfavorable for that product is follow-up divide
Dress.If pulp is separated before freezing, time-consuming, the laborious space that can also take too big jelly storehouse.Pulp is in low temperature
In the case of the water adsorption among air can be formed exchange of moisture on pulp surface so as to form one layer of frost, destruction pulp it
In moisture content, so as to influence pulp mouthfeel.Also, existing freeze drying technology is that handle contains large quantity of moisture material, pre- advanced
Row cooling is frozen into solid, then make under conditions of vacuum vapor directly distillation out, and material is left in itself is freezing
When ice shelf in, so dry after constancy of volume, it is loose porous；And the moisture among pulp can be lost in 95% after freeze drying
~99%, so as to lose the moisture and mouthfeel of fresh fruit.Accordingly, it would be desirable to develop new fresh fruit prods to avoid above-mentioned deficiency.
The content of the invention
For defect of the prior art, present invention aim at providing a kind of fresh fruit ice cream and preparation method thereof, with
Original moisture content in protection pulp during Cord blood, improves the mouthfeel of pulp, extends the time of Cord blood；
Ensure the raw material green of fresh fruit ice cream, make eater while enjoying delicious, do not influence that eater's is healthy；And
And, preparation method is simple, low production cost.
To achieve the above object, the technical scheme of present invention offer is：
In a first aspect, the invention provides a kind of preparation method of fresh fruit ice cream, comprising the following steps：S1：By fresh fruit
Peeling, stoning, obtain fresh fruit meat；S2：Fresh fruit meat is fitted into vacuum bag, sealed after being vacuumized；S3：By the fresh fruit meat of good seal
Refrigeration, obtains fresh fruit ice cream.It should be noted that above-mentioned preparation method needs to be completed in 10 hours, overlong time can be led
Pulp postmaturity is caused, is become morally degenerate；In S2, air is extracted out, can prevent moisture and bacterial adsorption in air in pulp table
Face.
In further embodiment of the invention, in S1, fresh fruit is mango；In S2, after fresh fruit meat plugs cream rod
Individually load vacuum bag；In S3, the temperature of refrigeration is -45~-55 DEG C, and the time of refrigeration is not less than 23min.Need explanation
It is that in S1, fresh fruit meat can be that whole, or along fresh fruit meat center is cut into two pieces；In S2, inserted among pulp
Cream rod, is to open bag for convenience to eat, and every piece of fresh fruit meat is placed individually into a vacuum bag, can be completely cut off between pulp
Moisture is contacted, and prevents pulp adhesion after freezing.
In further embodiment of the invention, the maturity of mango is 88%~93%.It should be noted that this hair
The mango of bright use is platform agriculture mango；Maturity is that 88% finger spends rear 158d, and maturity is that 93% finger spends rear 163d；Maturity
For 80% finger spends rear 150d；Rear number of days is spent, is referred to when the blastular in the pollen grain in stamen and gynoecium ovary is ripe, calyx
Opened at once with corolla, the number of days for calculating is started when exposing gynoecium and stamen；(maturity is more than or equal to different maturity
80%) computational methods are (spending rear number of days -150) %+80%.
In further embodiment of the invention, before S1, also including step：S101：Harvest maturity is 80%
Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, consistent mango uniform in size；S102：By mango 40~
Soaked in 45 DEG C of water, the first Preset Time is then stood under the first environment containing 1- methylcyclopropene gas；S103：Will
The mango that S102 is obtained stands the second Preset Time in the environment of containing ethylene gas.
In further embodiment of the invention, in S102, the time of immersion is 3~5min；In first environment：1- first
The concentration of cyclopropene gas is 0.5~0.8 μ L/L, and temperature is 20~25 DEG C, and relative humidity is 40%~50%；First presets
Time is 72~85h；In S103, in second environment：The concentration of ethylene gas is 0.4~0.6 μ L/L, and temperature is 16~20 DEG C,
Relative humidity is 30%~35%；Second Preset Time is 50~60h.
In further embodiment of the invention, after S103, also including step S104：The mango that S103 is obtained
2~2.5min is soaked in 0~4 DEG C of water, the 3rd is then stood under the 3rd environment containing 1- methylcyclopropene gas presets
Time；Wherein, in the 3rd environment：The concentration of 1- methylcyclopropene gas is 1.2~1.4 μ L/L, and temperature is 15~18 DEG C, relatively
Humidity is 64%~72%；3rd Preset Time is 12~16h.
In further embodiment of the invention, in S104, water is electrolysis water, and the effective chlorine density in electrolysis water is
70~80mm/L.
In further embodiment of the invention, in S2, after evacuation, also including step：Filled in vacuum bag
After entering gas, then seal；Wherein, gas includes oxygen, carbon dioxide and nitrogen, the volume ratio of oxygen, carbon dioxide and nitrogen
It is 1:(2.5~3):(18~20).
In further embodiment of the invention, in S2, gas preferably also includes the ratio of ozone, ozone and oxygen
It is (0.4~0.5):1.
In further embodiment of the invention, vacuum bag is three layers of composite vacuum bag, wherein, outer layer material is
PET, thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm, and internal layer material is PE, and thickness is 0.06mm.Need
Bright, PET12 (PET) printing performance is superior, and NY15 (PE membrane types material) pliability, gas barrier property are good,
PE60 (polyethylene) is low temperature resistant, soft, food security.
Second aspect, the invention provides the fresh fruit ice cream prepared using any of the above-described kind of method.
The technical scheme that the present invention is provided, with following beneficial effect：(1) the fresh fruit ice cream that the present invention is provided is selected
The appropriate Mango Fruit of maturity is calculated as raw material since peeling, and follow-up process is completed in 10 hours, can both be protected
The mouthfeel of fresh fruit is demonstrate,proved, can prevent postmature pulp from being deformed during being vacuumized again；(2) this hair
The bright method for adding bag to vacuumize using pulp before freezing, can prevent the exchange of moisture in the moisture and air in pulp, prevent
Moisture and bacterium in air are attached to pulp surface；Also, jelly storehouse space can be saved when frozen in batches is deposited, because fruit
There is vacuum bag meat outside, substantial amounts of pulp will not be freezed together, so as to be conducive to the packing of product, when shortening packing
Between；(3) the fresh fruit ice cream that the present invention is provided is to preserve fresh fruit for a long time at low temperature, is deposited beneficial to long-time
Put, instant edible；And it is green, no added, genuine freezing fresh fruit product, the chemical industry on existing market can be substituted
Ice lolly cream product more than composition；So that consumer is when ice lolly cream product is chosen, a kind of pure green product more
Selection, especially parent can both ensure the mouthfeel heatstroke prevention of fresh fruit when this ice lolly cream product is eaten to children
Cooling, does not interfere with body development again, it is to avoid precocious phenomenon occur；(4) the preparation side of the fresh fruit ice cream that the present invention is provided
Method is simple, low production cost.
Additional aspect of the invention and advantage will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by practice of the invention.
Specific embodiment
Technical scheme is clearly and completely described below in conjunction with the embodiment of the present invention.Hereinafter implement
Example is only used for clearly illustrating technical scheme, therefore is intended only as example, and can not limit this hair with this
Bright protection domain.
Experimental technique in following embodiments, unless otherwise specified, is conventional method.Examination used in following embodiments
Material is tested, unless otherwise specified, is what is be commercially available from conventional reagent shop.Quantitative test in following examples, is all provided with
Put three repetitions to test, data are the average value or mean+SD of three repetition experiments.In embodiments of the invention, adopt
Mango is platform agriculture mango；Maturity is that 88% finger spends rear 158d, and maturity is that 93% finger spends rear 163d；Maturity is
80% finger spends rear 150d；Spend rear number of days, refer to when the blastular in the pollen grain in stamen and gynoecium ovary is ripe, calyx and
Corolla is opened at once, and the number of days for calculating is started when exposing gynoecium and stamen；(maturity is more than or equal to different maturity
80%) computational methods are (spending rear number of days -150) %+80%.
Embodiment one
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S1：Harvest maturity is 93% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, it is uniform in size
Consistent mango, peeling, stoning, obtains fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -50 DEG C of refrigerations, fresh fruit ice cream is obtained.
Embodiment two
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S1：Harvest maturity is 88% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, it is uniform in size
Consistent mango, peeling, stoning, obtains fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -45 DEG C of refrigerations, fresh fruit ice cream is obtained.
Embodiment three
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S1：Harvest maturity is 93% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, it is uniform in size
Consistent mango, peeling, stoning, obtains fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -55 DEG C of refrigerations, fresh fruit ice cream is obtained.
Example IV
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 4min in 42 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 80h；In first environment：The concentration of 1- methylcyclopropene gas is 0.6 μ L/L, and temperature is 22 DEG C, and relative humidity is 45%；
S103：The mango that S102 is obtained is stood into 55h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.5 μ L/L, temperature be 18 DEG C, relative humidity is 32%；
S1：Mango peeling, the stoning that S103 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -50 DEG C of refrigerations, fresh fruit ice cream is obtained.
Comparative example one
This comparative example provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S103：The mango that will be obtained stands 55h in the environment of containing ethylene gas；In second environment：Ethylene gas it is dense
It is 0.5 μ L/L to spend, and temperature is 18 DEG C, and relative humidity is 32%；
S1：Mango peeling, the stoning that S103 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -50 DEG C of refrigerations, fresh fruit ice cream is obtained.
Embodiment five
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 3min in 40 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 72h；In first environment：The concentration of 1- methylcyclopropene gas is 0.5 μ L/L, and temperature is 20 DEG C, and relative humidity is 40%；
S103：The mango that S102 is obtained is stood into 50h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.4 μ L/L, temperature be 16 DEG C, relative humidity is 30%；
S1：Mango peeling, the stoning that S103 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -45 DEG C of refrigerations, fresh fruit ice cream is obtained.
Embodiment six
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 5min in 45 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 85h；In first environment：The concentration of 1- methylcyclopropene gas is 0.8 μ L/L, and temperature is 25 DEG C, and relative humidity is 50%；
S103：The mango that S102 is obtained is stood into 60h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.6 μ L/L, temperature be 20 DEG C, relative humidity is 35%；
S1：Mango peeling, the stoning that S103 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -55 DEG C of refrigerations, fresh fruit ice cream is obtained.
Embodiment seven
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 4min in 42 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 80h；In first environment：The concentration of 1- methylcyclopropene gas is 0.6 μ L/L, and temperature is 22 DEG C, and relative humidity is 45%；
S103：The mango that S102 is obtained is stood into 55h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.5 μ L/L, temperature be 18 DEG C, relative humidity is 32%；
S104：The mango that S13 is obtained soaks 2.3min in 2 DEG C of water, then containing 1- methylcyclopropene gas
14h is stood under 3rd environment；In 3rd environment：The concentration of 1- methylcyclopropene gas is 1.3 μ L/L, and temperature is 16 DEG C, relatively
Humidity is 68%；
S1：Mango peeling, the stoning that S104 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -50 DEG C of refrigerations, fresh fruit ice cream is obtained.
Comparative example two
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 4min in 42 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 80h；In first environment：The concentration of 1- methylcyclopropene gas is 0.6 μ L/L, and temperature is 22 DEG C, and relative humidity is 45%；
S103：The mango that S102 is obtained is stood into 55h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.5 μ L/L, temperature be 18 DEG C, relative humidity is 32%；
S104：The mango that S13 is obtained soaks 2.3min in 2 DEG C of water, then containing 1- methylcyclopropene gas
8h is stood under 3rd environment；In 3rd environment：The concentration of 1- methylcyclopropene gas is 1.3 μ L/L, and temperature is 16 DEG C, relatively wet
Spend is 68%；
S1：Mango peeling, the stoning that S104 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -50 DEG C of refrigerations, fresh fruit ice cream is obtained.
Comparative example three
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 4min in 42 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 80h；In first environment：The concentration of 1- methylcyclopropene gas is 0.6 μ L/L, and temperature is 22 DEG C, and relative humidity is 45%；
S103：The mango that S102 is obtained is stood into 55h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.5 μ L/L, temperature be 18 DEG C, relative humidity is 32%；
S104：The mango that S13 is obtained soaks 2.3min in 2 DEG C of water, then containing 1- methylcyclopropene gas
20h is stood under 3rd environment；In 3rd environment：The concentration of 1- methylcyclopropene gas is 1.3 μ L/L, and temperature is 16 DEG C, relatively
Humidity is 68%；
S1：Mango peeling, the stoning that S104 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -50 DEG C of refrigerations, fresh fruit ice cream is obtained.
Embodiment eight
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 3min in 40 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 72h；In first environment：The concentration of 1- methylcyclopropene gas is 0.5 μ L/L, and temperature is 20 DEG C, and relative humidity is 40%；
S103：The mango that S102 is obtained is stood into 50h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.4 μ L/L, temperature be 16 DEG C, relative humidity is 30%；
S104：The mango that S13 is obtained soaks 2min in 0 DEG C of water, then containing 1- methylcyclopropene gas
12h is stood under three environment；In 3rd environment：The concentration of 1- methylcyclopropene gas is 1.2 μ L/L, and temperature is 15 DEG C, relatively wet
Spend is 64%；
S1：Mango peeling, the stoning that S104 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -45 DEG C of refrigerations, fresh fruit ice cream is obtained.
Embodiment nine
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 5min in 45 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 85h；In first environment：The concentration of 1- methylcyclopropene gas is 0.8 μ L/L, and temperature is 25 DEG C, and relative humidity is 50%；
S103：The mango that S102 is obtained is stood into 60h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.6 μ L/L, temperature be 20 DEG C, relative humidity is 35%；
S104：The mango that S13 is obtained soaks 2.5min in 4 DEG C of water, then containing 1- methylcyclopropene gas
16h is stood under 3rd environment；In 3rd environment：The concentration of 1- methylcyclopropene gas is 1.4 μ L/L, and temperature is 18 DEG C, relatively
Humidity is 72%；
S1：Mango peeling, the stoning that S104 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -55 DEG C of refrigerations, fresh fruit ice cream is obtained.
Embodiment ten
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 4min in 42 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 80h；In first environment：The concentration of 1- methylcyclopropene gas is 0.6 μ L/L, and temperature is 22 DEG C, and relative humidity is 45%；
S103：The mango that S102 is obtained is stood into 55h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.5 μ L/L, temperature be 18 DEG C, relative humidity is 32%；
S104：The mango that S13 is obtained soaks 2.3min in 2 DEG C of electrolysis water, then in the gas of methyl cyclopropene containing 1-
14h is stood under 3rd environment of body；Effective chlorine density in electrolysis water is 75mm/L；In 3rd environment：1- methyl cyclopropene gas
The concentration of body is 1.3 μ L/L, and temperature is 16 DEG C, and relative humidity is 68%；
S1：Mango peeling, the stoning that S104 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, sealed after being vacuumized；Wherein, vacuum bag is three
Layer composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY, and thickness is 0.015mm,
Internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -50 DEG C of refrigerations, fresh fruit ice cream is obtained.
Embodiment 11
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 4min in 42 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 80h；In first environment：The concentration of 1- methylcyclopropene gas is 0.6 μ L/L, and temperature is 22 DEG C, and relative humidity is 45%；
S103：The mango that S102 is obtained is stood into 55h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.5 μ L/L, temperature be 18 DEG C, relative humidity is 32%；
S104：The mango that S13 is obtained soaks 2.3min in 2 DEG C of electrolysis water, then in the gas of methyl cyclopropene containing 1-
14h is stood under 3rd environment of body；Effective chlorine density in electrolysis water is 75mm/L；In 3rd environment：1- methyl cyclopropene gas
The concentration of body is 1.3 μ L/L, and temperature is 16 DEG C, and relative humidity is 68%；
S1：Mango peeling, the stoning that S104 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, after vacuumizing, the insufflation gas in vacuum bag
Afterwards, then seal；Wherein, gas includes oxygen, carbon dioxide and nitrogen, and the volume ratio of oxygen, carbon dioxide and nitrogen is 1:3:
19；Vacuum bag is three layers of composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY,
Thickness is 0.015mm, and internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -50 DEG C of refrigerations, fresh fruit ice cream is obtained.
Comparative example four
This comparative example provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 4min in 42 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 80h；In first environment：The concentration of 1- methylcyclopropene gas is 0.6 μ L/L, and temperature is 22 DEG C, and relative humidity is 45%；
S103：The mango that S102 is obtained is stood into 55h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.5 μ L/L, temperature be 18 DEG C, relative humidity is 32%；
S104：The mango that S13 is obtained soaks 2.3min in 2 DEG C of electrolysis water, then in the gas of methyl cyclopropene containing 1-
14h is stood under 3rd environment of body；Effective chlorine density in electrolysis water is 75mm/L；In 3rd environment：1- methyl cyclopropene gas
The concentration of body is 1.3 μ L/L, and temperature is 16 DEG C, and relative humidity is 68%；
S1：Mango peeling, the stoning that S104 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, after vacuumizing, the insufflation gas in vacuum bag
Afterwards, then seal；Wherein, gas includes oxygen, carbon dioxide and nitrogen, and the volume ratio of oxygen, carbon dioxide and nitrogen is 1:5:
19；Vacuum bag is three layers of composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY,
Thickness is 0.015mm, and internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -50 DEG C of refrigerations, fresh fruit ice cream is obtained.
Comparative example five
This comparative example provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 4min in 42 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 80h；In first environment：The concentration of 1- methylcyclopropene gas is 0.6 μ L/L, and temperature is 22 DEG C, and relative humidity is 45%；
S103：The mango that S102 is obtained is stood into 55h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.5 μ L/L, temperature be 18 DEG C, relative humidity is 32%；
S104：The mango that S13 is obtained soaks 2.3min in 2 DEG C of electrolysis water, then in the gas of methyl cyclopropene containing 1-
14h is stood under 3rd environment of body；Effective chlorine density in electrolysis water is 75mm/L；In 3rd environment：1- methyl cyclopropene gas
The concentration of body is 1.3 μ L/L, and temperature is 16 DEG C, and relative humidity is 68%；
S1：Mango peeling, the stoning that S104 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, after vacuumizing, the insufflation gas in vacuum bag
Afterwards, then seal；Wherein, gas includes oxygen, carbon dioxide and nitrogen, and the volume ratio of oxygen, carbon dioxide and nitrogen is 1:
0.5:19；Vacuum bag is three layers of composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is
NY, thickness is 0.015mm, and internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -50 DEG C of refrigerations, fresh fruit ice cream is obtained.
Embodiment 12
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 3min in 40 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 72h；In first environment：The concentration of 1- methylcyclopropene gas is 0.5 μ L/L, and temperature is 20 DEG C, and relative humidity is 40%；
S103：The mango that S102 is obtained is stood into 50h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.4 μ L/L, temperature be 16 DEG C, relative humidity is 30%；
S104：The mango that S13 is obtained soaks 2min in 0 DEG C of electrolysis water, then in methylcyclopropene gas containing 1-
The 3rd environment under stand 12h；Effective chlorine density in electrolysis water is 70mm/L；In 3rd environment：1- methylcyclopropene gas
Concentration be 1.2 μ L/L, temperature be 15 DEG C, relative humidity is 64%；
S1：Mango peeling, the stoning that S104 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, after vacuumizing, the insufflation gas in vacuum bag
Afterwards, then seal；Wherein, gas includes oxygen, carbon dioxide and nitrogen, and the volume ratio of oxygen, carbon dioxide and nitrogen is 1:
2.5:18；Vacuum bag is three layers of composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is
NY, thickness is 0.015mm, and internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -45 DEG C of refrigerations, fresh fruit ice cream is obtained.
Embodiment 13
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 5min in 45 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 85h；In first environment：The concentration of 1- methylcyclopropene gas is 0.8 μ L/L, and temperature is 25 DEG C, and relative humidity is 50%；
S103：The mango that S102 is obtained is stood into 60h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.6 μ L/L, temperature be 20 DEG C, relative humidity is 35%；
S104：The mango that S13 is obtained soaks 2.5min in 4 DEG C of electrolysis water, then in the gas of methyl cyclopropene containing 1-
16h is stood under 3rd environment of body；Effective chlorine density in electrolysis water is 80mm/L；In 3rd environment：1- methyl cyclopropene gas
The concentration of body is 1.4 μ L/L, and temperature is 18 DEG C, and relative humidity is 72%；
S1：Mango peeling, the stoning that S104 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, after vacuumizing, the insufflation gas in vacuum bag
Afterwards, then seal；Wherein, gas includes oxygen, carbon dioxide and nitrogen, and the volume ratio of oxygen, carbon dioxide and nitrogen is 1:3:
20；Vacuum bag is three layers of composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, and middle level material is NY,
Thickness is 0.015mm, and internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -55 DEG C of refrigerations, fresh fruit ice cream is obtained.
Embodiment 14
The present embodiment provides a kind of preparation method of fresh fruit ice cream, comprises the following steps：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, size it is equal
Even consistent mango；
S102：Mango is soaked into 4min in 42 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand 80h；In first environment：The concentration of 1- methylcyclopropene gas is 0.6 μ L/L, and temperature is 22 DEG C, and relative humidity is 45%；
S103：The mango that S102 is obtained is stood into 55h in the environment of containing ethylene gas；In second environment：Ethylene gas
Concentration be 0.5 μ L/L, temperature be 18 DEG C, relative humidity is 32%；
S104：The mango that S13 is obtained soaks 2.3min in 2 DEG C of electrolysis water, then in the gas of methyl cyclopropene containing 1-
14h is stood under 3rd environment of body；Effective chlorine density in electrolysis water is 75mm/L；In 3rd environment：1- methyl cyclopropene gas
The concentration of body is 1.3 μ L/L, and temperature is 16 DEG C, and relative humidity is 68%；
S1：Mango peeling, the stoning that S104 is obtained, obtain fresh fruit meat；
S2：Individually it is fitted into vacuum bag after fresh fruit meat is plugged into cream rod, after vacuumizing, the insufflation gas in vacuum bag
Afterwards, then seal；Wherein, gas includes oxygen, carbon dioxide, nitrogen and ozone, the body of oxygen, carbon dioxide, nitrogen and ozone
Product is than being 1:3:19:0.5；Vacuum bag is three layers of composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm,
Middle level material is NY, and thickness is 0.015mm, and internal layer material is PE, and thickness is 0.06mm；
S3：The fresh fruit meat of good seal is no less than 23min in -50 DEG C of refrigerations, fresh fruit ice cream is obtained.
By the Mango Fruit in the embodiment of the present invention one to the preparation process of embodiment 14 and the fresh fruit for finally preparing
Ice cream, respectively by function assessment experiment come its performance of system evaluation, and with comparative example one to the preparation process of comparative example five
Mango Fruit and the fresh fruit ice cream that finally prepares as control.
1st, the influence that different disposal method occurs to Mango Fruit disease
Disease index is an important indicator for weighing fruit storage disease occurrence degree, and anthracnose is topmost mango
One of postharvest disease.The present invention carries out fruit disease index and is measured to the mango before being removed the peel in embodiment, specifically include with
It is lower 12 groups：Maturity in embodiment one is 93% Mango Fruit, the maturity in embodiment two be 88% mango really
Real, the mango that the S103 in example IV is obtained, the mango that the S103 in embodiment five is obtained, the S103 in embodiment six is obtained
Mango, the mango that the S104 in embodiment seven is obtained, the mango that the S104 in embodiment eight is obtained, the S104 in embodiment nine
The mango for obtaining, the mango that the S104 in embodiment ten is obtained, the mango that the S103 in comparative example one is obtained, in comparative example two
The mango that S104 is obtained, the mango that the S104 in comparative example three is obtained.Every group of mango is deposited 0 day 10 days, 20 days, 30 days respectively
Afterwards, its disease index, control [J] food section of the specific assay method with reference to the bright longan fruits postharvest diseases of Jiang Yue are determined respectively
Skill, 1997,32:Method (according to the size fractionation of anthrax lesion area) in 535-538, concrete outcome is as shown in table 1 below.
Mango Fruit disease index influence in the different embodiments of table 1
Sugar content, the vitamin content of the fresh fruit ice cream that the 2nd, different disposal method is prepared
The fresh fruit ice cream and comparative example one to comparative example five that embodiment one to embodiment 14 is prepared are prepared into
To fresh fruit ice cream carry out sugar content and vitamin content respectively and determine, sugar content is using hand refractometer (daily output ATAGO
Type) product sugar content (%) (TSS, total dissoluble solid) is measured；Vitamin content uses 2,6- dichloropheno-lindophenols
Method is determined, and specific assay method is with reference to Han Ya coral Food Chemistries experiment instruction [M] Beijing:Chinese agriculture publishing house, 1992:
Method in 26-28.；Every group of three Duplicate Samples, are repeated three times.The concrete outcome that measure is obtained is as shown in table 2 below.
Sugar content, the vitamin content of the fresh fruit ice cream that the different embodiments of table 2 or comparative example are prepared
3rd, total number of bacteria of the fresh fruit ice cream that different disposal method is prepared in different cold preservation times
The fresh fruit ice cream and comparative example one to comparative example five that embodiment one to embodiment 14 is prepared are prepared into
To fresh fruit ice cream carry out the measure of total number of bacteria respectively, the time point of measure is refrigeration 10 days, 1 month, 3 months, 6 months
With 12 months, using national food safety standard food microbiological examination total plate count assay method (GB 4789.2-2010)
It is measured, the concrete outcome of measure is as shown in table 3 below.
Total number of bacteria of the fresh fruit ice cream that the different disposal method of table 3 is prepared in different cold preservation times
4th, toxicity test
The small white mouse 60 (each 30 of male and female) that body weight is 18~22g is selected, is divided into 6 groups, every group of each 5 of male and female are fed respectively
The fresh fruit ice cream that the embodiment of the present invention one to embodiment 14 is prepared is supported, is 5g/ to fresh fruit ice cream dosage, continuously
Feed fresh fruit ice cream 7 days.During to fresh fruit ice cream and stop when 1 week after fresh fruit ice cream, observing white mouse growth conditions and work
Dynamic diet, identification hematology, blood biochemical analysis, organ tissue structure and routine urinalysis etc..Result finds that all small white mouses are good for
Kang Shengcun, it is without any side effects；Anatomic observation blood picture, liver function, each organs and tissues state, indifference is compared with normal small white mouse
It is different.It is demonstrated experimentally that the fresh fruit ice cream that the present invention is provided is nontoxic, edible safety reliability.
It should be noted that situation about being enumerated to embodiment 14 except above-described embodiment one, from other preparation sides
Method parameter is also feasible.
The technical scheme that the present invention is provided, with following beneficial effect：(1) the fresh fruit ice cream that the present invention is provided is selected
The appropriate Mango Fruit of maturity is calculated as raw material since peeling, and follow-up process is completed in 10 hours, can both be protected
The mouthfeel of fresh fruit is demonstrate,proved, can prevent postmature pulp from being deformed during being vacuumized again；(2) this hair
The bright method for adding bag to vacuumize using pulp before freezing, can prevent the exchange of moisture in the moisture and air in pulp, prevent
Moisture and bacterium in air are attached to pulp surface；Also, jelly storehouse space can be saved when frozen in batches is deposited, because fruit
There is vacuum bag meat outside, substantial amounts of pulp will not be freezed together, so as to be conducive to the packing of product, when shortening packing
Between；(3) the fresh fruit ice cream that the present invention is provided is to preserve fresh fruit for a long time at low temperature, is deposited beneficial to long-time
Put, instant edible；And it is green, no added, genuine freezing fresh fruit product, the chemical industry on existing market can be substituted
Ice lolly cream product more than composition；So that consumer is when ice lolly cream product is chosen, a kind of pure green product more
Selection, especially parent can both ensure the mouthfeel heatstroke prevention of fresh fruit when this ice lolly cream product is eaten to children
Cooling, does not interfere with body development again, it is to avoid precocious phenomenon occur；(4) the preparation side of the fresh fruit ice cream that the present invention is provided
Method is simple, low production cost；(5) preparation method of the fresh fruit ice cream that the present invention is provided can accelerate the decomposition of carbohydrate, and prolong
The decomposition of vitamin in slow fruit, so as to keep the preferable nutritional quality of fruit；The fresh fruit ice cream sugar content drop for preparing
Low and vitamin is decomposed and declined, and is especially suitable for the edible of hyperglycemia population；(6) the fresh fruit ice cream that the present invention is provided was being preserved
Cheng Zhong, can suppress the growth rate of bacterium, greatly prolong the holding time of fresh fruit ice cream.
It should be noted that unless otherwise indicated, technical term used in this application or scientific terminology should be this hair
The ordinary meaning that bright one of ordinary skill in the art are understood.Unless specifically stated otherwise, otherwise illustrate in these embodiments
The relative step of part and step, numerical expression and numerical value do not limit the scope of the invention.It is illustrated and described herein
In all examples, unless otherwise prescribed, any occurrence should be construed as merely exemplary, not as limitation, because
This, other examples of exemplary embodiment can have different values.
Finally it should be noted that：Various embodiments above is merely illustrative of the technical solution of the present invention, rather than its limitations；To the greatest extent
Pipe has been described in detail with reference to foregoing embodiments to the present invention, it will be understood by those within the art that：Its according to
The technical scheme described in foregoing embodiments can so be modified, or which part or all technical characteristic are entered
Row equivalent；And these modifications or replacement, the essence of appropriate technical solution is departed from various embodiments of the present invention technology
The scope of scheme, it all should cover in the middle of the scope of description of the invention.
Claims (10)
1. a kind of preparation method of fresh fruit ice cream, it is characterised in that comprise the following steps：
S1：By fresh fruit peeling, stoning, fresh fruit meat is obtained；
S2：The fresh fruit meat is fitted into vacuum bag, sealed after being vacuumized；
S3：The fresh fruit meat of the good seal is refrigerated, fresh fruit ice cream is obtained.
2. the preparation method of fresh fruit ice cream according to claim 1, it is characterised in that：
In the S1, the fresh fruit is mango；
In the S2, vacuum bag is individually loaded after the fresh fruit meat plugs cream rod；
In the S3, the temperature of the refrigeration is -45~-55 DEG C, and the time of the refrigeration is no less than 23min.
3. the preparation method of fresh fruit ice cream according to claim 2, it is characterised in that：
The maturity of the mango is 88%~93%.
4. the preparation method of fresh fruit ice cream according to claim 2, it is characterised in that before the S1, also include
Step：
S101：Harvest maturity is 80% Mango Fruit, then pick out no disease and pests harm, have no mechanical damage, uniform in size one
The mango of cause；
S102：The mango is soaked in 40~45 DEG C of water, then under the first environment containing 1- methylcyclopropene gas
Stand the first Preset Time；
S103：The mango that the S102 is obtained stands the second Preset Time in the environment of containing ethylene gas.
5. the preparation method of fresh fruit ice cream according to claim 4, it is characterised in that：
In the S102, the time of the immersion is 3~5min；In the first environment：The 1- methylcyclopropene gas
Concentration is 0.5~0.8 μ L/L, and temperature is 20~25 DEG C, and relative humidity is 40%~50%；First Preset Time be 72~
85h；
In the S103, in the second environment：The concentration of the ethylene gas is 0.4~0.6 μ L/L, and temperature is 16~20
DEG C, relative humidity is 30%~35%；Second Preset Time is 50~60h.
6. the preparation method of fresh fruit ice cream according to claim 5, it is characterised in that：
After the S103, also including step S104：The mango that the S103 is obtained soaks 2 in 0~4 DEG C of water~
2.5min, then stands the 3rd Preset Time under the 3rd environment containing 1- methylcyclopropene gas；Wherein, the 3rd environment
In：The concentration of the 1- methylcyclopropene gas be 1.2~1.4 μ L/L, temperature be 15~18 DEG C, relative humidity be 64%~
72%；3rd Preset Time is 12~16h.
7. the preparation method of fresh fruit ice cream according to claim 6, it is characterised in that：
In the S104, the water is electrolysis water, and the effective chlorine density in the electrolysis water is 70~80mm/L.
8. the preparation method of fresh fruit ice cream according to claim 2, it is characterised in that：
In the S2, after described vacuumizing, also including step：After insufflation gas in the vacuum bag, then seal；Its
In, the gas includes oxygen, carbon dioxide and nitrogen, and the volume ratio of the oxygen, carbon dioxide and nitrogen is 1:(2.5~
3):(18~20)；
The gas preferably also includes ozone, and the ozone is (0.4~0.5) with the ratio of the oxygen:1.
9. the preparation method of the fresh fruit ice cream according to claim any one of 1-8, it is characterised in that：
The vacuum bag is three layers of composite vacuum bag, wherein, outer layer material is PET, and thickness is 0.012mm, middle level material
It is NY, thickness is 0.015mm, and internal layer material is PE, and thickness is 0.06mm.
10. the fresh fruit ice cream that the method described in any one of claim 1-9 is prepared.
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