CN101507448B - Boiled bamboo shoots biological preserving method and biological preservative thereof - Google Patents

Boiled bamboo shoots biological preserving method and biological preservative thereof Download PDF

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Publication number
CN101507448B
CN101507448B CN2009100962509A CN200910096250A CN101507448B CN 101507448 B CN101507448 B CN 101507448B CN 2009100962509 A CN2009100962509 A CN 2009100962509A CN 200910096250 A CN200910096250 A CN 200910096250A CN 101507448 B CN101507448 B CN 101507448B
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Prior art keywords
bamboo shoot
jar
bamboo
water
sterilization
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CN2009100962509A
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Chinese (zh)
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CN101507448A (en
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伊奎鑫
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浙江省安吉嘉翔食品有限公司
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Abstract

The invention discloses a method for biologically preserving water-cooked bamboo shoots, which comprises the following steps of: (1) selection of raw materials; (2) cooking and cooling; (3) peeling and reshaping; (4) rinsing and canning; (5) sterilization and can sealing; and (6) warehousing, wherein the sterilization and the can sealing in the step (5) comprise the following steps: adding a biological antistaling agent into bamboo shoot cans, and injecting boiled clear water into the bamboo shoot cans; placing the bamboo shoot cans into a pressure tank with a steam pressure of 2 kg/cm<2> for cooking and sterilizing for 2 hours, and opening the pressure tank to inject the boiled clear water into the bamboo shoot cans for 3 to 4 times in the cooking and sterilizing process, wherein the injection interval time is 2 to 3 minutes per time; and sealing the bamboo shoot cans, cooling the bamboo shoot cans, washing the outer surfaces of the bamboo shoot cans to be clean, and smearing white mineral oil on sealing positions. The invention also discloses the biological antistaling agent applied to the method for making the water-cooked bamboo shoots. The biological antistaling agent comprises the following compositions: chitosan, phytic acid, ethanol, and the balance being water. The biological antistaling agent has the advantages of energy conservation and emission reduction, consolidated sterilization function, and guarantee of fresh mouthfeel and color and luster of the bamboo shoots.

Description

Boiled bamboo shoots biological preserving method and bio-preservative thereof
Technical field
The present invention relates to a kind of biological fresh-keeping method of boiled bamboo shoots, the invention still further relates to the bio-preservative of this biological fresh-keeping method.
Background technology
In order to prolong the edible time of bamboo shoots; Common method with the poach sterilization is achieved in technology having now; Since in the boiled bamboo shoots process of producing product with boil, heat sterilization is the main technique characteristic, generally with the natural lactic acid fermentation form, utilizes the lactic acid class product that produces in the lactobacter growth process; The harmful microorganism that suppresses to mix in the product through the method that reduces the pH value (being generally pH4.2-4.8) in the product; After this handles, product mouthfeel variation (it is low mainly to show as the pH value), the consumer is reluctant to accept.Also can often occur behind the launch in 2-3 month, acid appears returning in product, the bag phenomenon that expands, and causes product mouthfeel variation, peculiar smell is arranged, even can not eat.
Summary of the invention
The objective of the invention is to overcome the deficiency of prior art, a kind of boiled bamboo shoots preservation method is provided.The object of the invention also will provide the bio-preservative of using in this boiled bamboo shoots method of manufacturing.
In order to achieve the above object, the technical scheme of boiled bamboo shoots preservation method of the present invention, carry out according to the following step:
(1) raw material is selected; (2) boiling, cooling; (3) peel off shaping; (4) rinsing, tinning; (5) sterilization, the envelope jar; (6) warehouse-in is characterized in that, said (5) sterilization, and the envelope jar is in the bamboo shoot jar, to add bio-preservative, fills with the boiling clear water, it is 2kg/cm that the bamboo shoot jar is put into steam pressure 2Pressurized tank in cooking disinfection 2 hours; In the cooking disinfection process, open pressurized tank and in the bamboo shoot jar, inject the boiling clear water 3-4 time, the bamboo shoot jar is sealed in each water filling 2-3 blanking time minute then; After cooling the outer surface of bamboo shoot jar is rinsed well, coated white cured oil at sealing part.
In order to satisfy above-mentioned preservation method, bio-preservative of the present invention can comprise following component by weight percentage: shitosan 0.1~0.9%, phytic acid 0.01~0.5%, ethanol 0.1~5%, all the other are water.
Bio-preservative of the present invention can also comprise following component by weight percentage: lysozyme 0.005~0.02%, shitosan 0.1~0.9%, ethanol 0.1~5%, all the other are water.
Bio-preservative of the present invention can also comprise following component by weight percentage: lysozyme 0.005~0.02%, shitosan 0.1~0.9%, ethanol 0.1~5%, phytic acid 0.01~0.5%, all the other are water.
Bio-preservative of the present invention can also comprise following component by weight percentage: lysozyme 0.005~0.02%, shitosan 0.1~0.9%, ethanol 0.1~5%, phytic acid 0.01~0.5%, and nisin 0.001~0.005%, all the other are water.
Beneficial effect is, owing to adopt the steam pressure process for sterilizing to replace boiled process, can reach the effect of energy-saving and emission-reduction; With the bio-preservative of biotechnology preparation, consolidated sterilizing function, guarantee fresh mouthfeel and the color and luster of bamboo shoots, satisfy the mouthfeel demand of people to edible bamboo shoots.
The specific embodiment
Embodiment 1
(1) raw material is selected: the bamboo shoots that select length≤36 centimetre, weight≤2 kilogram, acquisition time≤14 hour, no silt, no pityriasis simplex, no greasy dirt are subsequent use;
(2) boiling, cooling: will subsequent use bamboo shoots boiling 90 minutes in the pressure cooker of steam pressure 4mpa, the clear water of putting into normal temperature then cools off, cooling wants evenly, thorough;
(3) Sheller, shaping: stripped bamboo shell, remove the bamboo clothing, removal of aging parts, cleaning the roots soil, dirt, dressing wounds, removal of crude fiber sieve-like utensil head part, the incision should be smooth, will shoot into the normal temperature of the meat in a timely manner clean water, to prevent excessive water loss dull;
(4) rinsing, tinning: rinsing is 45 hours in the clear water of normal temperature, when pH value reaches 4.2-4.3, pack into rustless, no flat, the cleaning the jar in;
(5) sterilization, the envelope jar: in the bamboo shoot jar, add bio-preservative, fill with the boiling clear water, it is 2kg/cm that the bamboo shoot jar is put into steam pressure 2Pressurized tank in cooking disinfection 2 hours; In the cooking disinfection process, open pressurized tank and in the bamboo shoot jar, inject the boiling clear water 3-4 time, the bamboo shoot jar is sealed in each water filling 2-3 blanking time minute then; After cooling the outer surface of bamboo shoot jar is rinsed well, coated white cured oil at sealing part.
(6) warehouse-in: the warehouse totally cleans, and that the bamboo shoot jar is deposited is liftoff, from wall.
Said bio-preservative can comprise following component by weight percentage: shitosan 0.5%, phytic acid 0.2%, ethanol 2%, all the other are water.
Preserved 6 months, product does not have the acid of returning, the bag phenomenon that expands, pH value >=5, and the product mouthfeel improves, free from extraneous odour.
Embodiment 2
(1) raw material is selected: the bamboo shoots that select length≤30 centimetre, weight≤1.5 kilogram, acquisition time≤14 hour, no silt, no pityriasis simplex, no greasy dirt are subsequent use;
(2) boiling, cooling: will subsequent use bamboo shoots boiling 80 minutes in the pressure cooker of steam pressure 4mpa, the clear water of putting into normal temperature then cools off, cooling wants evenly, thorough;
(3) Sheller, shaping: stripped bamboo shell, remove the bamboo clothing, removal of aging parts, cleaning the roots soil, dirt, dressing wounds, removal of crude fiber sieve-like utensil head part, the incision should be smooth, will shoot into the normal temperature of the meat in a timely manner clean water, to prevent excessive water loss dull;
(4) rinsing, tinning: rinsing is 45 hours in the clear water of normal temperature, when pH value reaches 4.2-4.3, pack into rustless, no flat, the cleaning the jar in;
(5) sterilization, the envelope jar: in the bamboo shoot jar, add bio-preservative, fill with the boiling clear water, it is 2kg/cm that the bamboo shoot jar is put into steam pressure 2Pressurized tank in cooking disinfection 2 hours; In the cooking disinfection process, open pressurized tank and in the bamboo shoot jar, inject the boiling clear water 3-4 time, the bamboo shoot jar is sealed in each water filling 2-3 blanking time minute then; After cooling the outer surface of bamboo shoot jar is rinsed well, coated white cured oil at sealing part.
(6) warehouse-in: the warehouse totally cleans, and that the bamboo shoot jar is deposited is liftoff, from wall.
Said bio-preservative can comprise following component by weight percentage: lysozyme 0.1%, shitosan 0.6%, ethanol 2%, all the other are water.
Preserved 6 months, product does not have the acid of returning, the bag phenomenon that expands, pH value >=5, and the product mouthfeel improves, free from extraneous odour.
Embodiment 3
(1) raw material is selected: the bamboo shoots that select length≤25 centimetre, weight≤1 kilogram, acquisition time≤14 hour, no silt, no pityriasis simplex, no greasy dirt are subsequent use;
(2) boiling, cooling: will subsequent use bamboo shoots boiling 70 minutes in the pressure cooker of steam pressure 4mpa, the clear water of putting into normal temperature then cools off, cooling wants evenly, thorough;
(3) Sheller, shaping: stripped bamboo shell, remove the bamboo clothing, removal of aging parts, cleaning the roots soil, dirt, dressing wounds, removal of crude fiber sieve-like utensil head part, the incision should be smooth, will shoot into the normal temperature of the meat in a timely manner clean water, to prevent excessive water loss dull;
(4) rinsing, tinning: rinsing is 45 hours in the clear water of normal temperature, when pH value reaches 4.2-4.3, pack into rustless, no flat, the cleaning the jar in;
(5) sterilization, the envelope jar: in the bamboo shoot jar, add bio-preservative, fill with the boiling clear water, it is 2kg/cm that the bamboo shoot jar is put into steam pressure 2Pressurized tank in cooking disinfection 2 hours; In the cooking disinfection process, open pressurized tank and in the bamboo shoot jar, inject the boiling clear water 3-4 time, the bamboo shoot jar is sealed in each water filling 2-3 blanking time minute then; After cooling the outer surface of bamboo shoot jar is rinsed well, coated white cured oil at sealing part.
(6) warehouse-in: the warehouse totally cleans, and that the bamboo shoot jar is deposited is liftoff, from wall.
Said bio-preservative can comprise following component by weight percentage: lysozyme 0.1%, shitosan 0.5%, ethanol 2%, phytic acid 0.1%, all the other are water.
Preserved 6 months, product does not have the acid of returning, the bag phenomenon that expands, pH value >=5, and the product mouthfeel improves, free from extraneous odour.
Embodiment 4
(1) raw material is selected: the bamboo shoots that select length≤20 centimetre, weight≤0.5 kilogram, acquisition time≤14 hour, no silt, no pityriasis simplex, no greasy dirt are subsequent use;
(2) boiling, cooling: will subsequent use bamboo shoots boiling 60 minutes in the pressure cooker of steam pressure 4mpa, the clear water of putting into normal temperature then cools off, cooling wants evenly, thorough;
(3) Sheller, shaping: stripped bamboo shell, remove the bamboo clothing, removal of aging parts, cleaning the roots soil, dirt, dressing wounds, removal of crude fiber sieve-like utensil head part, the incision should be smooth, will shoot into the normal temperature of the meat in a timely manner clean water, to prevent excessive water loss dull;
(4) rinsing, tinning: rinsing is 45 hours in the clear water of normal temperature, when pH value reaches 4.2-4.3, pack into rustless, no flat, the cleaning the jar in;
(5) sterilization, the envelope jar: in the bamboo shoot jar, add bio-preservative, fill with the boiling clear water, it is 2kg/cm that the bamboo shoot jar is put into steam pressure 2Pressurized tank in cooking disinfection 2 hours; In the cooking disinfection process, open pressurized tank and in the bamboo shoot jar, inject the boiling clear water 3-4 time, the bamboo shoot jar is sealed in each water filling 2-3 blanking time minute then; After cooling the outer surface of bamboo shoot jar is rinsed well, coated white cured oil at sealing part.
(6) warehouse-in: the warehouse totally cleans, and that the bamboo shoot jar is deposited is liftoff, from wall.
Said bio-preservative can comprise following component by weight percentage: lysozyme 0.01%, shitosan 0.5%, ethanol 0.3%, phytic acid 0.2%, and nisin 0.003%, all the other are water.
Preserved 6 months, product does not have the acid of returning, the bag phenomenon that expands, pH value >=5, and the product mouthfeel improves, free from extraneous odour.

Claims (4)

1. boiled bamboo shoots biological preserving method is characterized in that, carries out according to the following step:
(1) raw material is selected; (2) boiling, cooling; (3) peel off shaping; (4) rinsing, tinning; (5) sterilization, the envelope jar; (6) warehouse-in is characterized in that, said (5) sterilization, and the envelope jar is in the bamboo shoot jar, to add bio-preservative, fills with the boiling clear water, it is 2kg/cm that the bamboo shoot jar is put into steam pressure 2Pressurized tank in cooking disinfection 2 hours; In the cooking disinfection process, open pressurized tank and in the bamboo shoot jar, inject the boiling clear water 3-4 time, the bamboo shoot jar is sealed in each water filling 2-3 blanking time minute then; After cooling the outer surface of bamboo shoot jar is rinsed well, coated white cured oil at sealing part; Wherein, said bio-preservative comprises following component by weight percentage: shitosan 0.1~0.9%, phytic acid 0.01~0.5%, ethanol 0.1~5%, all the other are water.
2. boiled bamboo shoots biological preserving method is characterized in that, carries out according to the following step:
(1) raw material is selected; (2) boiling, cooling; (3) peel off shaping; (4) rinsing, tinning; (5) sterilization, the envelope jar; (6) warehouse-in is characterized in that, said (5) sterilization, and the envelope jar is in the bamboo shoot jar, to add bio-preservative, fills with the boiling clear water, it is 2kg/cm that the bamboo shoot jar is put into steam pressure 2Pressurized tank in cooking disinfection 2 hours; In the cooking disinfection process, open pressurized tank and in the bamboo shoot jar, inject the boiling clear water 3-4 time, the bamboo shoot jar is sealed in each water filling 2-3 blanking time minute then; After cooling the outer surface of bamboo shoot jar is rinsed well, coated white cured oil at sealing part; Wherein, said bio-preservative comprises following component by weight percentage: lysozyme 0.005~0.02%, shitosan 0.1~0.9%, ethanol 0.1~5%, all the other are water.
3. boiled bamboo shoots biological preserving method is characterized in that, carries out according to the following step:
(1) raw material is selected; (2) boiling, cooling; (3) peel off shaping; (4) rinsing, tinning; (5) sterilization, the envelope jar; (6) warehouse-in is characterized in that, said (5) sterilization, and the envelope jar is in the bamboo shoot jar, to add bio-preservative, fills with the boiling clear water, it is 2kg/cm that the bamboo shoot jar is put into steam pressure 2Pressurized tank in cooking disinfection 2 hours; In the cooking disinfection process, open pressurized tank and in the bamboo shoot jar, inject the boiling clear water 3-4 time, the bamboo shoot jar is sealed in each water filling 2-3 blanking time minute then; After cooling the outer surface of bamboo shoot jar is rinsed well, coated white cured oil at sealing part; Wherein, said bio-preservative comprises following component by weight percentage: lysozyme 0.005~0.02%, shitosan 0.1~0.9%, ethanol 0.1~5%, phytic acid 0.01~0.5%, all the other are water.
4. boiled bamboo shoots biological preserving method is characterized in that, carries out according to the following step:
(1) raw material is selected; (2) boiling, cooling; (3) peel off shaping; (4) rinsing, tinning; (5) sterilization, the envelope jar; (6) warehouse-in is characterized in that, said (5) sterilization, and the envelope jar is in the bamboo shoot jar, to add bio-preservative, fills with the boiling clear water, it is 2kg/cm that the bamboo shoot jar is put into steam pressure 2Pressurized tank in cooking disinfection 2 hours; In the cooking disinfection process, open pressurized tank and in the bamboo shoot jar, inject the boiling clear water 3-4 time, the bamboo shoot jar is sealed in each water filling 2-3 blanking time minute then; After cooling the outer surface of bamboo shoot jar is rinsed well, coated white cured oil at sealing part; Wherein, said bio-preservative comprises following component by weight percentage: lysozyme 0.005~0.02%, shitosan 0.1~0.9%, ethanol 0.1~5%, phytic acid 0.01~0.5%, and nisin 0.001~0.005%, all the other are water.
CN2009100962509A 2009-03-02 2009-03-02 Boiled bamboo shoots biological preserving method and biological preservative thereof CN101507448B (en)

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CN102125081A (en) * 2010-12-07 2011-07-20 房县中坝龙驹山林场 Processing method for refreshing bamboo shoots
CN102379339B (en) * 2011-10-14 2013-01-09 浙江耕盛堂生态农业有限公司 Preservation method for bamboo shoots
CN102415440B (en) * 2011-12-13 2013-01-30 西南大学 Bamboo shoot preservative and application thereof
CN102696748A (en) * 2012-06-19 2012-10-03 浙江农林大学 Production method of bamboo-shoot product with rich organic selenium
CN103444859B (en) * 2012-08-17 2015-03-18 陈小强 Preparation technology and application method of nanoscale fruit and vegetable natural biological fresh-keeping agent
CN102860566B (en) * 2012-09-29 2013-06-26 上海韬鸿投资管理咨询有限公司 Biological food preservative
CN102860457B (en) * 2012-09-29 2013-06-26 上海韬鸿投资管理咨询有限公司 Laxative detox nutrition powder
CN103039596A (en) * 2012-12-10 2013-04-17 青岛海芬海洋生物科技有限公司 Fruit fresh-keeping liquid containing marine biological components
CN103098861B (en) * 2013-02-04 2014-07-16 江南大学 Natural fresh-keeping solution for boiled bamboo shoots as well as preparation and use method thereof
CN105981799A (en) * 2015-02-04 2016-10-05 重庆市广兰竹笋种植专业合作社 Sulfur-free fresh-keeping processing and producing technology of bamboo shoots
CN105794962A (en) * 2016-04-14 2016-07-27 华中农业大学 Fresh-cut fruit and vegetable color-protecting and freshness-retaining method
CN106615066A (en) * 2016-11-17 2017-05-10 浙江农业商贸职业学院 Preserving method for processing unsheathed phyllostachys heterocycla var. pubescens by utilizing fence technology
CN108419832A (en) * 2018-03-30 2018-08-21 福建峨嵋祥鑫生态笋竹食品有限公司 A kind of production method of refreshing bamboo shoots and products thereof

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