CN101200081A - Food packing method of keeping color treatment of bamboo leaves with resistance to low temperature - Google Patents
Food packing method of keeping color treatment of bamboo leaves with resistance to low temperature Download PDFInfo
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- CN101200081A CN101200081A CNA2007101440418A CN200710144041A CN101200081A CN 101200081 A CN101200081 A CN 101200081A CN A2007101440418 A CNA2007101440418 A CN A2007101440418A CN 200710144041 A CN200710144041 A CN 200710144041A CN 101200081 A CN101200081 A CN 101200081A
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Abstract
The invention relates to a processing method of color keeping for low temperature resistant bamboo leaves used for food package. The invention is characterized in that: after being preprocessed, the bamboo leaves are marinated in saturated brine; after being rinsed, the bamboo leaves are marinated in alkali liquor for 24 to 36 hours; the bamboo leaves are rinsed by water after being get out and then are put into hot water to be blanched for 10 minutes; the bamboo leaves are put into citric acid with an adjusted pH value 1.5 to be marinated for 80 to 120 hours, and then are rinsed by water quickly and put into color protecting liquid to be marinated for 40 to 48 hours in the temperature of 15 DEG C; after the color is protected, the bamboo leaves are get out and then are marinated in color protecting setting solution for 3 to 5 hours; the bamboo leaves are get out and are boiled in the water for 20 minutes, and then are cooled quickly and are stored for reservation in the temperature of 4 to 11 DEG C. Zongzi wrapped by the bamboo leaves which are processed by the method of the invention can be cold stored for 90 days in the temperature of 5 DEG C below zero and still keep natural green color after being cooked, therefore the invention is helpful to increase the quality and impression of the frozen Zongzi.
Description
Technical field
The present invention relates to a kind of packaging for foodstuff use and have cryophylactic green method of keeping color treatment of bamboo leaves, is a kind of green leaf of bamboo that can protect packaging for foodstuff to use still has natural green through deepfreeze color-retention method specifically.
Technical background
China have the title of " bamboo kingdom ", have within the border bamboo class more than 40 belong to 400 surplus kind, about 4,000,000 hectares of bamboo grove area.Bamboo is subject to people's attention day by day with characteristics such as its unique biological, ecology and multipurposes, is just bringing into play more and more important effect in the sustainable development of China strategy.China is being in the leading level in the world aspect study of bamboo-leaf active ingredients and the exploitation.The history of pyramid-shaped dumpling is of long duration.On B.C. 340 years lunar calendar Mays 5, patriotic poet, doctor Chu Guo Qu Yuan face the pain that subjugates a nation, and hold in the arms Da Shi sadly and drop into the Miluo River river.For former body in the wrong is not eaten up by flood dragon water beast, people utilize the natural leaf of bamboo to drop in the Miluo River river one after another.From then on, pyramid-shaped dumpling has the ticbit of national culture color in widespread among the people as a kind of.The used leaf of bamboo of bag pyramid-shaped dumpling generally is meant rice-pudding leaf, formal name used at school indocalamus leaf (Indicalamus Leaf), indocalamus belongs to the blade of the broadleaf indocalamus (l.latifolius) in (l.NaKai), uses rice-pudding leaf bag pyramid-shaped dumpling in China south always, utilizes its special bamboo fragrance and antisepsis exactly.The indocalamus leaf is grown in the unbroken mountains high mountain of the length and breadth of land, well developed root system, and vitality is strong, and be not only a kind of good soil-water protection vegetation, but also be a kind of inexhaustible wealth, be the mountain area common people's " green bank ".It contains in a large number compositions such as human body beneficial's chlorophyll and multiple hincky acids, can extract natural essence spices and food additives, and fragrant odour is heard to get on the sensation that goes back to nature is arranged.It can not only be used to wrap pyramid-shaped dumpling, also is used to pack other the food and the setoff of decoration on the dining table and food, also can be used for working out vessel, does and close lunch box and be cut into different shape.Rice-pudding leaf, spontaneous growth, nonhazardous, pollution-free, and can adopt, Ji Ji can receive, and as packaging for foodstuff, possesses pollution-free and " disposable " that use. every yearTherefore, be referred to as " natural green food " by current nutritionist.Yet, being subjected to the restriction of the season of growth, people do not satisfy and only limit to lunar calendar every year and can enjoy pyramid-shaped dumpling May 5, wish can arbitrarily buy on markets such as supermarket throughout the year.For this reason, numerous food product processing enterprise by batch machining, produces a large amount of pyramid-shaped dumplings according to the market demand, and the pyramid-shaped dumpling that can not be sold for the moment is deposited in refrigerator or the refrigerator.Because the temperature of refrigerator or refrigerator is usually between-25～3 ℃, time one is of a specified duration, use rice-pudding leaf color flavescence gradually of natural leaf of bamboo parcel, lose original green, and the several amino acids in the leaf of bamboo, vitamin, trace element, natural flavor material etc. also Yin Wendu is low damages.Therefore the leaf of bamboo protect look and freeze proof two hang-ups become the technical bottleneck that pyramid-shaped dumpling is produced, restricted the development of producing.
Summary of the invention
Purpose of the present invention is exactly to provide a kind of numerous food that is applicable to pack the anti-low temperature green leaf of bamboo color-retention method that uses the long-time refrigeration of the leaf of bamboo, warp with cryophylactic parcel pyramid-shaped dumpling and do not influence the blade natural green.
The present invention is achieved through the following technical solutions:
(1) leaf of bamboo is purchased through decontamination, impurity elimination, classification, preliminary treatment such as is lashed, and it is to be processed to soak storage with saturated brine afterwards, can guarantee that like this leaf of bamboo is fresh.
(2) leaf of bamboo after getting saturated brine and soaking is used 4%Na after rinsing
2CO
3Dipping by lye 24～36 hours its objective is the wax of removing leaf of bamboo surface, is beneficial to ion exchange, can soften the leaf of bamboo again, helps wrapping pyramid-shaped dumpling production.
(3) it is clean with the clear water rinsing to take out the leaf of bamboo that dipping by lye crosses, and is put in 90 ℃ of-95 ℃ of hot water blanching 10 minutes, and purpose is the enzyme of killing in the leaf of bamboo.
(4) leaf of bamboo of blanching being put into the pH value that regulates with citric acid is that 1.5 acid solutions were soaked 80～120 hours, and purpose is to displace magnesium atom in the chlorophyll with H+.Acid solution is meant hydrochloric acid solution.
(5) take out the leaf of bamboo and totally be put in the keeping color agent for preparing in advance, under 15 ℃ of conditions of temperature, soaked 40～48 hours, protect look with the rapid rinsing of clear water.
(6) protect look and take out the leaf of bamboo with containing 0.8% calcium chloride, the immersion of 0.5%Vc solution 3～5 hours in the back well, purpose is to make through the leaf of bamboo that protects look to finalize the design by the effect of calcification and antioxidant.
(7) taking out leaf of bamboo poach cools off in 4 ℃ of-11 ℃ of storages standby rapidly after 20 minutes.
The compounded formula of keeping color agent of the present invention is:
Chlorophyll copper sodium 700～800mg
Frerrous chloride 500～650mg
Zinc chloride 550～700mg
Deionization demineralized water 1000ml
The pyramid-shaped dumpling of the BAMBOO LEAVES BUN of handling with method of the present invention is behind shortening, and refrigeration is 90 days in-15 ℃ refrigeration, still keeps natural preferably green color and luster, thereby helps to improve the quality and the impression of freezing pyramid-shaped dumpling.
Accompanying drawing and description of drawings
Figure one is a color-retention method flow chart of the present invention
The specific embodiment
The present invention is described further below in conjunction with method flow diagram.
(1) get the fresh leaf of bamboo of newly gathering, after clear water cleans decontamination, removes assorted leaf, classify by leaf of bamboo blade face size, per approximately 30 lash a bundle and change next step over to and protect the look processing.Do not handle if protect look immediately, should soak with saturated brine earlier, wait for and protect look processing, can guarantee that like this leaf of bamboo is fresh.
(2) get the leaf of bamboo of 30 bundles after the leaf of bamboo after the saturated brine immersion has cleaned through rinsing or in flow process (1), use 4%Na
2CO
3Alkali lye soaked in ceramic cylinder 30 hours, removed the wax on leaf of bamboo surface, and the softening leaf of bamboo helps wrapping pyramid-shaped dumpling production.
(3) take out whole leaf of bamboves, clean with the clear water rinsing, be put in 90 ℃ of-95 ℃ of hot water blanching 10 minutes, kill the various organized enzymes in the leaf of bamboo.
(4) again the leaf of bamboo of blanching being put into the pH value that regulates with citric acid is that 1.5 acid solutions were soaked 100 hours, and purpose is to displace magnesium atom in the chlorophyll with H+.
(5) take out the leaf of bamboo and totally be put in the colour protecting liquid for preparing in advance, under 15 ℃ of conditions of temperature, soaked 44 hours with the rapid rinsing of clear water.
(6) take out the leaf of bamboo with containing 0.8% calcium chloride, the immersion of 0.5%Vc solution 4 hours, purpose is to make through the leaf of bamboo that protects look to finalize the design by the effect of calcification and antioxidant.
(7) taking out leaf of bamboo poach cools off in 4 ℃ of-11 ℃ of storages standby rapidly after 20 minutes.
Claims (5)
1. the anti-low temperature method of keeping color treatment of bamboo leaves that uses of a packaging for foodstuff is characterized in that:
(1) leaf of bamboo soaks storage with saturated brine after preliminary treatment;
(2) leaf of bamboo is used dipping by lye 24～36 hours after rinsing;
(3) take out leaf of bamboo clear water rinsing, be put in the hot water blanching 10 minutes;
(4) leaf of bamboo being put into the pH value that regulates with citric acid is that 1.5 acid solutions were soaked 80～120 hours;
(5) totally be put in the colour protecting liquid with the rapid rinsing of clear water, under 15 ℃ of conditions of temperature, soaked 40～48 hours;
(6) protect the look well back leaf of bamboo that takes out carried out with protecting the immersion of look typing solution in 3～5 hours;
(7) taking out leaf of bamboo poach cools off in 4 ℃ of-11 ℃ of storages standby rapidly after 20 minutes.
2. the anti-low temperature method of keeping color treatment of bamboo leaves that packaging for foodstuff according to claim 1 is used is characterized in that described alkali lye is Na
2CO
3Solution, its solubility are 4%.
3. the anti-low temperature method of keeping color treatment of bamboo leaves that packaging for foodstuff according to claim 1 is used, the temperature of hot water is 90 ℃-95 ℃ when it is characterized in that blanching in the described hot water.
4. the anti-low temperature method of keeping color treatment of bamboo leaves that packaging for foodstuff according to claim 1 is used is characterized in that described acid solution is meant hydrochloric acid solution.
5. the anti-low temperature method of keeping color treatment of bamboo leaves that packaging for foodstuff according to claim 1 is used is characterized in that the described look typing solution that protects is meant and contains 0.8% calcium chloride, 0.5%Vc solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101440418A CN101200081A (en) | 2007-12-18 | 2007-12-18 | Food packing method of keeping color treatment of bamboo leaves with resistance to low temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101440418A CN101200081A (en) | 2007-12-18 | 2007-12-18 | Food packing method of keeping color treatment of bamboo leaves with resistance to low temperature |
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| Publication Number | Publication Date |
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| CN101200081A true CN101200081A (en) | 2008-06-18 |
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| CNA2007101440418A Pending CN101200081A (en) | 2007-12-18 | 2007-12-18 | Food packing method of keeping color treatment of bamboo leaves with resistance to low temperature |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102837888A (en) * | 2012-08-28 | 2012-12-26 | 湖南农业大学 | Non-hot processing method for zongzi leaves |
| CN104139436A (en) * | 2014-06-21 | 2014-11-12 | 安徽省蓼源贸易有限责任公司 | Color fixing immersion solution applied to straw woven material dyed by perilla leaves and application method of immersion solution |
| CN104526811A (en) * | 2014-12-17 | 2015-04-22 | 王旭 | Modification method of plant straws |
| CN104543606A (en) * | 2014-10-02 | 2015-04-29 | 罗福仲 | Steamed rice dumpling leaf rich in sodium copper chlorophyllin and making method of steamed rice dumpling leaf |
| CN104555087A (en) * | 2014-12-01 | 2015-04-29 | 张家界康华实业有限公司 | Processing method of quickly-frozen native green steamed rice dumpling leaves |
| CN106182261A (en) * | 2016-07-28 | 2016-12-07 | 阜南县东奥工艺品有限公司 | A kind of mold-proof method weaving use skin of Semen Maydis |
| CN106426484A (en) * | 2015-10-09 | 2017-02-22 | 江苏柚尊家居制造有限公司 | Machining process of teak bed back board |
| CN107081830A (en) * | 2017-05-17 | 2017-08-22 | 安徽三和工艺品有限公司 | A kind of wood chip colouring method |
| CN107199614A (en) * | 2017-06-29 | 2017-09-26 | 阜南县腾博工艺品有限公司 | A kind of manufacture craft of mahogany hollow out screen |
| CN108527564A (en) * | 2017-03-01 | 2018-09-14 | 四川承美科技有限责任公司 | A kind of natural bamboo processing method and its application |
| CN108656270A (en) * | 2018-06-12 | 2018-10-16 | 阜南县腾博工艺品有限公司 | A kind of moso bamboo toughening crack resistence flame resistant method |
| CN109170580A (en) * | 2018-10-12 | 2019-01-11 | 张家界康华实业有限公司 | A kind of processing method of quick-frozen rice-pudding leaf |
| CN110039633A (en) * | 2019-06-02 | 2019-07-23 | 南京林业大学 | The preparation method of recombining bamboo |
-
2007
- 2007-12-18 CN CNA2007101440418A patent/CN101200081A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102837888B (en) * | 2012-08-28 | 2013-05-22 | 湖南农业大学 | Non-hot processing method for zongzi leaves |
| CN102837888A (en) * | 2012-08-28 | 2012-12-26 | 湖南农业大学 | Non-hot processing method for zongzi leaves |
| CN104139436A (en) * | 2014-06-21 | 2014-11-12 | 安徽省蓼源贸易有限责任公司 | Color fixing immersion solution applied to straw woven material dyed by perilla leaves and application method of immersion solution |
| CN104543606A (en) * | 2014-10-02 | 2015-04-29 | 罗福仲 | Steamed rice dumpling leaf rich in sodium copper chlorophyllin and making method of steamed rice dumpling leaf |
| CN104555087A (en) * | 2014-12-01 | 2015-04-29 | 张家界康华实业有限公司 | Processing method of quickly-frozen native green steamed rice dumpling leaves |
| CN104526811A (en) * | 2014-12-17 | 2015-04-22 | 王旭 | Modification method of plant straws |
| CN106426484A (en) * | 2015-10-09 | 2017-02-22 | 江苏柚尊家居制造有限公司 | Machining process of teak bed back board |
| CN106426484B (en) * | 2015-10-09 | 2019-03-15 | 江苏柚尊家居制造有限公司 | A kind of processing technology of teak bed mooring backboard |
| CN106182261A (en) * | 2016-07-28 | 2016-12-07 | 阜南县东奥工艺品有限公司 | A kind of mold-proof method weaving use skin of Semen Maydis |
| CN108527564A (en) * | 2017-03-01 | 2018-09-14 | 四川承美科技有限责任公司 | A kind of natural bamboo processing method and its application |
| CN107081830A (en) * | 2017-05-17 | 2017-08-22 | 安徽三和工艺品有限公司 | A kind of wood chip colouring method |
| CN107199614A (en) * | 2017-06-29 | 2017-09-26 | 阜南县腾博工艺品有限公司 | A kind of manufacture craft of mahogany hollow out screen |
| CN107199614B (en) * | 2017-06-29 | 2019-08-06 | 阜南县腾博工艺品有限公司 | A kind of manufacture craft of mahogany hollow out screen |
| CN108656270A (en) * | 2018-06-12 | 2018-10-16 | 阜南县腾博工艺品有限公司 | A kind of moso bamboo toughening crack resistence flame resistant method |
| CN108656270B (en) * | 2018-06-12 | 2019-10-25 | 阜南县腾博工艺品有限公司 | A kind of moso bamboo toughening crack resistence flame resistant method |
| CN109170580A (en) * | 2018-10-12 | 2019-01-11 | 张家界康华实业有限公司 | A kind of processing method of quick-frozen rice-pudding leaf |
| CN110039633A (en) * | 2019-06-02 | 2019-07-23 | 南京林业大学 | The preparation method of recombining bamboo |
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Open date: 20080618 |