阅读说明：本技术 一种采用静磁场处理果蔬的方法及其应用 (Method for processing fruits and vegetables by adopting static magnetic field and application thereof ) 是由 方志财 方彦雯 吴文娟 柳萌萌 黄继荣 于 2020-07-10 设计创作，主要内容包括：本发明涉及一种采用静磁场处理果蔬的方法及其应用,将果蔬置于静磁场中进行磁化处理,所述静磁场的磁化强度为400～800mT,磁化处理时间为0.5～2.0h。应用为该方法在调节果蔬的酸度及糖酸比方面的应用。与现有技术相比,本发明可调节果蔬的酸度,进而调节糖酸比,改善果蔬食用口味。(The invention relates to a method for treating fruits and vegetables by adopting a static magnetic field and application thereof, wherein the fruits and vegetables are placed in the static magnetic field for magnetization treatment, the magnetization intensity of the static magnetic field is 400-800 mT, and the magnetization treatment time is 0.5-2.0 h. The application is the application of the method in adjusting the acidity and the sugar-acid ratio of fruits and vegetables. Compared with the prior art, the invention can adjust the acidity of the fruits and vegetables, further adjust the sugar-acid ratio and improve the edible taste of the fruits and vegetables.)

1. The method for treating the fruits and vegetables by adopting the static magnetic field is characterized in that the fruits and vegetables are placed in the static magnetic field for magnetization treatment, the magnetization intensity of the static magnetic field is 400-800 mT, and the magnetization treatment time is 0.5-2 h.

2. The method for treating the fruits and vegetables by using the static magnetic field as claimed in claim 1, wherein the magnetization intensity of the static magnetic field is 600mT, and the magnetization treatment time is 1-1.5 h.

3. The method for treating the fruits and vegetables by using the static magnetic field as claimed in claim 1, wherein the humidity in the static magnetic field is 40-60% and the temperature is 16-20 ℃.

4. A method of treating fruit and vegetables with a static magnetic field according to claim 1, wherein the static magnetic field is excited by a permanent magnet on which the fruit and vegetables are placed.

5. A method for processing fruits and vegetables with a static magnetic field according to claim 4, wherein the direction of the magnetic lines inside the permanent magnets is parallel to the direction of gravity.

6. A method for processing fruits and vegetables with a static magnetic field according to claim 5, wherein the direction of the magnetic lines inside the permanent magnets is opposite to the direction of gravity.

7. The method for treating the fruits and vegetables with the static magnetic field as claimed in claim 1, wherein the fruits and vegetables are one or more of cherry tomato, cucumber, cherry, longan or litchi.

8. The method for processing the fruits and vegetables by using the static magnetic field as claimed in claim 1, wherein the fruits and vegetables are wholly or diced or squeezed into juice and placed in the static magnetic field, and the fruit and vegetable squeezing process comprises the following specific steps: selecting mature fruits with proper size, uniform shape, bright color and moderate hardness, and then sequentially rinsing with a detergent solution, cleaning with clear water, juicing and filtering.

9. The method for treating the fruits and vegetables with the static magnetic field as claimed in claim 1, wherein the surfaces of the fruits and vegetables are covered with fresh-keeping films.

10. Use of the method according to any one of claims 1 to 9 for the adjustment of the acidity and sugar-acid ratio of fruits and vegetables.

Technical Field

The invention belongs to the field of fruit and vegetable processing, and particularly relates to a method for processing fruits and vegetables by adopting a static magnetic field and application thereof.

Background

Geomagnetism plays an extremely important role in protecting the earth's atmosphere and all life inhabiting the earth. Research results show that the magnetic field has the effects of promoting the seed germination of crops, the growth and development of seedlings, stress resistance and the like. Meanwhile, the magnetic field plays a role in the aspects of refrigerating and preserving fruits and vegetables, improving the quality of food and the like. The water loss rate of the fruits and vegetables and the loss degree of the vitamin C can be reduced by magnetic field treatment; promote the synthesis of beta-carotene and lycopene and improve the ripening rate of tomato fruits. However, the effect of lower magnetic field strength (e.g. 50mT) on tomato maturity is insignificant. In addition, the biological effects of magnetic treatment can also be affected by various environmental factors including temperature, light, and humidity. Therefore, in order to apply the magnetic field to production practice, the influence of different magnetic field treatment conditions on the edible taste quality of the fruits needs to be researched urgently.

Disclosure of Invention

The invention aims to provide a method for treating fruits and vegetables by adopting a static magnetic field and application thereof, which can adjust the acidity of the fruits and vegetables, further adjust the sugar-acid ratio and improve the edible taste of the fruits and vegetables.

The purpose of the invention is realized by the following technical scheme:

the method for treating the fruits and vegetables by adopting the static magnetic field comprises the step of putting the fruits and vegetables into the static magnetic field for magnetization treatment, wherein the magnetization intensity of the static magnetic field is 400-800 mT, and the magnetization treatment time is 0.5-2.0 h.

The magnetization intensity of the static magnetic field is 600mT, and the magnetization processing time is 0.6-1.9 h.

The magnetization intensity of the static magnetic field is 600mT, and the magnetization processing time is 1-1.5 h.

The humidity in the static magnetic field is 40-60%, the temperature is 16-20 ℃, and the temperature is preferably 18 ℃.

The static magnetic field is excited by a permanent magnet, the fruits and vegetables are placed on the permanent magnet, the permanent magnet is in a square shape, when the fruits and vegetables are placed on the permanent magnet integrally or in a cutting mode, the surface of the fruits and vegetables is covered with a preservative film, and when the fruits and vegetables are squeezed into juice, the juice is placed in a plastic culture dish firstly, and then the preservative film is covered. The permanent magnet can also be a cake-shaped, cylindrical, strip-shaped, hoof-shaped permanent magnet, and the like, so long as the direction of the magnetic force line inside the permanent magnet is consistent with the gravity direction, the fruits and vegetables are placed at the position with the strongest magnetic force intensity, and the permanent magnet with a smooth surface can be selected for the convenience of placing the fruits and vegetables.

The direction of the magnetic lines of force in the permanent magnet is parallel to the direction of gravity. The parallel comprises the same and opposite, the same permanent magnet has the S pole at the upper part and the N pole at the lower part, the opposite permanent magnet has the N pole at the upper part and the S pole at the lower part, and the fruits and vegetables are placed on the S pole or the N pole because the magnetic field at the position is the strongest and the direction of the magnetic force line at the position is parallel to the gravity direction. If the magnetic field lines are placed at other positions, the strength is weakened, and the direction of the magnetic field lines is changed in angle.

The direction of the magnetic force lines in the permanent magnet is opposite to the direction of gravity. When the N pole of the permanent magnet is on the upper side and the S pole is on the lower side, the change condition of the fruits and vegetables is more stable, the magnetic treatment time is controlled to be 0.6-1.4 h (preferably 1h), the acidity of the fruits and vegetables can be reduced, and the sugar-acid ratio of the tomato fruits is improved generally.

The direction of the magnetic force lines in the permanent magnet is consistent with the direction of gravity. When the S pole of the permanent magnet is on the upper side and the N pole is on the lower side, the change condition of the fruits and vegetables is relatively stable, and the magnetic treatment time is controlled to be 1.1-1.9 h (preferably 1.5h), so that the acidity of the tomato fruits can be improved, and the sugar-acid ratio of the tomato fruits can be reduced. Can be selected according to the requirements on the acidity and the sugar degree of the fruits and the vegetables.

The fruit and vegetable is one or more of cherry tomato (cherry tomato), cucumber, cherry, longan or litchi.

The fruits and vegetables are wholly or diced or squeezed into juice and placed in a static magnetic field.

The fruit and vegetable juicing process comprises the following steps: selecting mature fruits with proper size, uniform shape, bright color and moderate hardness, and sequentially rinsing with a detergent solution, cleaning with clear water, juicing (with a Philips mixer HR2101) and filtering. The liquid detergent solution contains 20% by volume of liquid detergent (white cat brand liquid detergent and water in a volume ratio of 1:4), is rinsed for 3-5 min, is washed for 3-4 times, is filtered for 2 times by 6 layers of gauze, and is shaken uniformly to be measured after being filtered.

The whole fruits and vegetables also need to be rinsed by the liquid detergent and cleaned by clear water.

The diced fruits and vegetables also need to be rinsed by the detergent solution and cleaned by clear water before being diced.

And the surfaces of the fruits and the vegetables are covered with preservative films.

The method is applied to the aspects of adjusting the acidity and the sugar-acid ratio of fruits and vegetables.

According to the invention, fruits and vegetables with different forms are placed in a magnetic field, and the strength, the processing time, the direction of magnetic force lines, the positions of the fruits and vegetables in the magnetic field and the like are controlled to regulate the activity of enzymes which have a buffering effect on acidity in the fruits and vegetables, so that the acidity in the fruits and vegetables (especially tomato fruits) is reduced or increased, the sugar-acid ratio is increased or reduced, and the edible taste is improved. The invention has the characteristics of simple and convenient operation, economy, safety and the like, and has good application prospect in modern agriculture.

Drawings

FIG. 1 is a standard curve of soluble solids content and acidity;

FIG. 2 is a graph comparing the change of soluble solids content, acidity and sugar-acid ratio of tomato juice in example 1 and comparative example 1;

FIG. 3 is a graph comparing the soluble solids content, acidity and sugar acid ratio of tomato juice in example 2 and comparative example 2 at high temperature;

FIG. 4 is a graph comparing the change in soluble solids content, acidity and sugar-acid ratio of half tomatoes in example 3 and comparative example 3;

FIG. 5 is a graph comparing the change in soluble solids content, acidity and sugar-acid ratio of whole tomatoes in example 4 and comparative example 4;

FIG. 6 is a graph comparing the change in citric acid and malic acid of half tomatoes in example 3 and comparative example 3;

FIG. 7 is a graph comparing the change in soluble solids content, acidity and sugar-acid ratio of tomato juice in example 5 and comparative example 5;

FIG. 8 is a graph comparing the change in soluble solids content, acidity and sugar-acid ratio of half tomatoes in example 6 and comparative example 6;

fig. 9 is a graph comparing the change of soluble solid content, acidity and sugar-acid ratio of whole tomatoes in example 7 and comparative example 7.

Detailed Description

The invention is described in detail below with reference to the figures and specific embodiments.

The fruit and vegetable is selected from cherry tomato (cherry tomato) which is specifically a millennium cherry tomato in Guangxi and purchased from local supermarket.

During the test processIn (b), the soluble solid content (Brix%) and Acidity value (Acidity%) were measured by a sugar Acidity meter (C)

Japan). The contents of citric acid and malic acid are measured by a QTRAP 6500LC-MS/MS high performance liquid chromatography-mass spectrometer. The sugar-acid ratio determination method comprises the following steps: in order to improve the accuracy of parameter detection, it is necessary to lock the measured value in a linear range. Therefore, when the soluble solid content of the fruit juice is measured, the fruit juice is used as a raw juice to carry out measurement (fig. 1A and 1B); when the acidity value is measured, the juice stock solution is diluted to 50 times and measured (fig. 1C, 1D). Each sample was assayed 3 times. The sugar-acid ratio is the ratio of the soluble solid content (Brix%) to the acidity. In the figure, "abcd" represents the difference test in the statistical analysis, all the labels a indicate that there is no significant difference between the data, and the labels abcd represent that there is a statistically significant difference between two pairs. The I-shaped notation in the drawings refers to the error bars of the data. The horizontal lines and the marks on the horizontal lines in the figure represent that the CK group and the M group have significant differences.