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    Methods for preserving fresh produce
    36.
    发明授权
    Methods for preserving fresh produce 有权
    保鲜方法

    公开(公告)号：US08609169B2

    公开(公告)日：2013-12-17

    申请号：US13355888

    申请日：2012-01-23

    申请人： Chao Chen ,  Xiaoling Dong ,  Kenneth James

    发明人： Chao Chen ,  Xiaoling Dong ,  Kenneth James

    IPC分类号： A23B7/153

    CPC分类号： A23B7/157 ,  A23B7/04 ,  A23B7/0441 ,  A23B7/05 ,  A23B7/10 ,  Y02A40/943

    摘要： Methods of preserving fresh produce with a produce preservative, particularly cut fresh produce, are provided. The method comprises: providing a solution of produce preservative comprising: water; a preservative cation which is selected from the group consisting of a strontium ion, lithium ion, barium ion, aluminum ion, copper ion, ammonium ion, iron ion, manganese ion, potassium ion, or mixtures thereof; and ascorbate ions, or erythorbate ions; wherein the ascorbate ions or erythorbate ions and the preservative cation are present in an ion ratio of preferably from 0.2:1 to 8:1, more preferably 0.75:1 to 8:1, even more preferably from 1:1 to 4:1, yet more preferably 1.5:1 to 3:1; most preferably 1.1:1 to 2.5:1; and, applying said produce preservative to the produce. The invention also relates to fresh produce preserved with the produce preservatives.

    摘要翻译： 提供了用产品防腐剂，特别是切割新鲜产品来保存新鲜产品的方法。 该方法包括：提供产品防腐剂的溶液，包括：水; 选自锶离子，锂离子，钡离子，铝离子，铜离子，铵离子，铁离子，锰离子，钾离子或其混合物的防腐阳离子; 和抗坏血酸离子，或赤藓酸离子; 其中抗坏血酸离子或异硫氰酸根离子和防腐阳离子以优选0.2:1至8:1，更优选0.75:1至8:1，甚至更优选1：1至4:1的离子比存在， 还更优选为1.5：1至3：1; 最优选为1.1：1至2.5：1; 并将所述产品防腐剂施用于产品。 本发明还涉及用产品防腐剂保存的新鲜产品。

    METHOD FOR THE CONSERVATION OF A PLANT MATERIAL
    37.
    发明申请
    METHOD FOR THE CONSERVATION OF A PLANT MATERIAL 有权
    保护植物材料的方法

    公开(公告)号：US20100227030A1

    公开(公告)日：2010-09-09

    申请号：US12733974

    申请日：2008-10-03

    申请人： Federico Gómez Galindo ,  Pui Yeu Phoon

    发明人： Federico Gómez Galindo ,  Pui Yeu Phoon

    IPC分类号： A23L3/32 ,  A23L1/212

    CPC分类号： A23B7/0441 ,  A23B7/015 ,  A23B7/05 ,  A23V2002/00 ,  A23V2200/206 ,  A23V2250/636 ,  A23V2250/54

    摘要： The invention relates to a plant food material comprising at least one cryoprotective agent present in the intracellular space of the cells of said plant. The invention also relates to a freezing method for a plant food product comprising the steps of; providing a plant food material comprising at least 70% water, applying a pulsed electrical field to said plant food material, adding a cryoprotective agent to said plant food material, applying a pressure to said plant food material followed by, a resting period of at least 30 minutes and freezing said plant food material. Thereby it is for the first time possible to conserve a plant food material and maintaining the texture as well as the taste of the plant food material

    摘要翻译： 本发明涉及包含存在于所述植物的细胞的细胞内空间中的至少一种冷冻保护剂的植物食物材料。 本发明还涉及植物食品的冷冻方法，包括以下步骤： 提供包含至少70％水的植物食物材料，向所述植物食物材料施加脉冲电场，向所述植物食物材料中加入冷冻保护剂，向所述植物食物材料施加压力，然后施加至少的静止期 30分钟内冻结植物食材。 因此，第一次可能保存植物食物材料并保持植物食品材料的质地以及味道

    Preservative compositions and methods for mushrooms
    38.
    再颁专利
    Preservative compositions and methods for mushrooms 有权
    蘑菇的防腐成分和方法

    公开(公告)号：USRE39147E1

    公开(公告)日：2006-06-27

    申请号：US09899090

    申请日：2001-07-05

    申请人： Robert B. Beelman ,  Eric M. Duncan

    发明人： Robert B. Beelman ,  Eric M. Duncan

    IPC分类号： A23L2/68 ,  A23L3/34

    CPC分类号： A23B7/10 ,  A23B7/0441 ,  A23B7/154 ,  A23B7/157

    摘要： Preservative compositions using toxicologically acceptable ingredients, and employing a pH of 9.0 or above for at least part of the process, for controlling the growth of spoilage bacteria and for preventing unwanted color changes in fresh and processed mushrooms. Aqueous solutions of preservatives are prepared and applied in multiple stages to the mushrooms, by spraying or immersion. More specifically, disclosed is a method for preserving fresh and processed mushrooms, comprising the steps of: contacting the mushrooms with an antimicrobial buffer solution having a pH of from about 9.5 to about 11.0; and rinsing the mushrooms one or more times immediately after the contacting step with pH-neutralizing buffer solutions of erythorbic acid and sodium erythorbate, in ratios of about 1:4, with a sufficient pH to return the mushrooms to the mushroom physiological pH of about 6.5.

    摘要翻译： 使用毒理学上可接受的成分的防腐剂组合物，并且至少部分使用pH为9.0或以上的方法，用于控制腐败细菌的生长并防止新鲜和加工的蘑菇中不需要的颜色变化。 制备防腐剂的水溶液并通过喷雾或浸渍在多个阶段中施用于蘑菇。 更具体地，公开了一种用于保存新鲜和加工的蘑菇的方法，包括以下步骤：使蘑菇与pH为约9.5至约11.0的抗微生物缓冲溶液接触; 并且在接触步骤之后立即将该蘑菇一次或多次漂洗，其中pH值中和缓冲溶液的比例为约1:4，具有足够的pH使蘑菇回到蘑菇生理pH为约6.5 。

    Process for producing frozen avocados
    40.
    发明授权
    Process for producing frozen avocados 失效
    生产冷冻鳄梨的方法

    公开(公告)号：US06358555B1

    公开(公告)日：2002-03-19

    申请号：US09545723

    申请日：2000-04-08

    申请人： Hideyuki Takahashi

    发明人： Hideyuki Takahashi

    IPC分类号： A23B406

    CPC分类号： A23B7/05 ,  A23B7/02 ,  A23B7/0441

    摘要： A process for producing frozen avocados which will not easily disintegrate or discolor on and after thawing or defrosting. The process includes the steps of cutting avocados into a plurality of pieces and removing seeds from bodies of the pieces, heating the avocado pieces in a steam tank by application of steam, removing the avocado pieces from the steam tank, and freezing the avocado pieces quickly at an ultra-low temperature. Preferably, certain additives such as baking powder, vinegar, salt, wine and the like are provided to the avocado pieces before heating the avocados by the steam. Also, the heated avocado pieces should be cooled and dried prior to freezing.

    摘要翻译： 一种生产冷冻鳄梨的方法，其在解冻或除霜之后解冻或变色不容易。 该方法包括以下步骤：将鳄梨切成多个片，并从片体中除去种子，通过蒸汽加热蒸汽罐中的鳄梨片，从蒸汽罐中除去鳄梨片，并快速冻结鳄梨片 在超低温下。 优选地，在通过蒸汽加热鳄梨之前，将某些添加剂如焙烧粉，醋，盐，酒等提供给鳄梨片。 此外，加热的鳄梨片应在冷冻之前冷却和干燥。