CN103503986B - A kind of method of preserving fresh cassava - Google Patents
A kind of method of preserving fresh cassava Download PDFInfo
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- CN103503986B CN103503986B CN201310503601.XA CN201310503601A CN103503986B CN 103503986 B CN103503986 B CN 103503986B CN 201310503601 A CN201310503601 A CN 201310503601A CN 103503986 B CN103503986 B CN 103503986B
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- cassava
- lactobacillus
- fresh cassava
- lactic acid
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Abstract
The invention discloses a kind of method of preserving fresh cassava, described method comprises: be immersed in lactic acid bacterial liquid by fresh cassava and preserve, wherein said lactic acid bacteria is selected from one or more in Lactobacillus casei, streptococcus lactis, Lactobacillus plantarum, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus fermenti, streptococcus lactis, streptococcus thermophilus, Leuconostoc mesenteroides, Bifidobacterium, Pediococcus acidilactici, and the population density of wherein said lactic acid bacterial liquid is 1 × 10
4cfu/ml-1 × 10
12cfu/ml.According to the method for preservation fresh cassava of the present invention, simple to operation, fresh cassava can be preserved without putrefaction in 6 months.
Description
Technical field
The present invention relates to a kind of method of preserving fresh cassava.
Background technology
Cassava is one of the world three yampi class, extensively cultivates in subtropical and tropical zones.In China South Subtropical Area of China, cassava is the fifth-largest crop being only second to paddy rice, sweet potato, sugarcane and corn.Cassava is very high as a kind of output, is rich in the high-yield crop of starch, cellulose homenergic material, not only can human consumption, as industrial products use, but also can as feedstuff be used for cultivation, comprise livestock and poultry animal cultivation and aquaculture.
Although cassava far below the cereal crops such as corn, paddy rice as its price of feedstuff, if can the consumption of replacement of corn in large quantities, not only can be saved food, and significantly can reduce the feed cost of aquaculture.But cassava carries out using as feedstuff and there are two crucial restraining factors: 1, fresh cassava contains the bitter glycosides of flaxseed, can produce hydrocyanism when Gastric juice digestion is hydrolyzed.2, fresh cassava is excavated and usually will be gone mouldy completely in 3 days and cannot eat afterwards.
Summary of the invention
In order to overcome the defect of prior art, the invention provides a kind of method of preserving fresh cassava, described method comprises:
Fresh cassava is immersed in lactic acid bacterial liquid and preserves, wherein said lactic acid bacteria is selected from one or more in Lactobacillus casei, streptococcus lactis, Lactobacillus plantarum, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus fermenti, streptococcus lactis, streptococcus thermophilus, Leuconostoc mesenteroides, Bifidobacterium, Pediococcus acidilactici, and the population density of wherein said lactic acid bacterial liquid is 1 × 10
4cfu/ml-1 × 10
12cfu/ml.
Preferably, fresh cassava is cut into slices or slitting before being included in and soaking by described method.
Preferred, described method also comprises the wood administration's sheet after by immersion or cassava bar, pulls out after draining bacterium liquid, seals shady and cool place and keep in Dark Place.
Or preferred, the population density of described lactic acid bacterial liquid is 1 × 10
7cfu/ml-1 × 10
8cfu/ml.
According to the method for preservation fresh cassava of the present invention, there is following advantage:
Lactobacillus suspension is adopted to soak cassava, not only can be reduced by bacteria degradation and water-soluble effect or eliminate the toxicity of the bitter glycosides of flaxseed, and utilize the growth of the active mould fungus inhibition of the natural antibacterial of lactobacillus suspension or other harmful miscellaneous bacteria, prevent cassava corrupt, extend storage life.Especially cassava section or slitting soak in bacterium liquid, pull out after draining bacterium liquid, seal shady and cool place and keep in Dark Place, can preserve without putrefaction in 6 months.
Detailed description of the invention
The present invention is described in further detail below, can implement according to this with reference to description word to make those skilled in the art.
Embodiment 1
Fresh cassava double centner, lactobacillus suspension 50 kilograms, the lactic acid bacteria in lactobacillus suspension is lactobacillus acidophilus, and the density of lactobacillus acidophilus is 1 × 10
4cfu/ml, is directly immersed in fresh cassava double centner in the container that 50 kilograms of lactobacillus suspensions are housed, allows cassava sink in bacterium liquid completely, need not close, can preserve without putrefaction in 2 months under normal temperature.
Embodiment 2
Fresh cassava double centner, lactobacillus suspension 50 kilograms, the lactic acid bacteria in lactobacillus suspension is Lactobacillus casei, and the density of Lactobacillus casei is 1 × 10
7cfuml, is directly immersed in the container that 50 kilograms of lactobacillus suspensions are housed after being cut into slices by fresh cassava double centner, allows cassava sink in bacterium liquid completely, need not close, can preserve without putrefaction in 3 months under normal temperature.
Embodiment 3
Fresh cassava 500 kilograms, lactobacillus suspension 50 kilograms, the lactic acid bacteria in lactobacillus suspension is Lactobacillus casei and lactobacillus fermenti, and the density of lactic acid bacteria is 1 × 10
8cfu/ml, bacterium liquid is drained by being directly immersed in after fresh cassava double centner slitting in the bucket that 50 kilograms of lactobacillus suspensions are housed to pull out after 1 hour, then the cassava bar having soaked bacterial classification is loaded tying in polybag airtight, keeping in Dark Place in shady and cool place, can preserve without putrefaction in 6 months under normal temperature.
Lactobacillus suspension is adopted to soak cassava, not only can be reduced by bacteria degradation and water-soluble effect or eliminate the toxicity of the bitter glycosides of flaxseed, and utilize the growth of the active mould fungus inhibition of the natural antibacterial of lactobacillus suspension or other harmful miscellaneous bacteria, prevent cassava corrupt, extend storage life.Especially cassava section or slitting soak in bacterium liquid, pull out after draining bacterium liquid, seal shady and cool place and keep in Dark Place, can preserve without putrefaction in 6 months.According to the method for preservation fresh cassava of the present invention, simple, with low cost, be convenient to transport.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (4)
1. preserve a method for fresh cassava, it is characterized in that, described method comprises:
Fresh cassava is immersed in lactic acid bacterial liquid and preserves, wherein said lactic acid bacteria is selected from one or more in Lactobacillus casei, streptococcus lactis, Lactobacillus plantarum, lactobacillus bulgaricus, lactobacillus acidophilus, lactobacillus fermenti, streptococcus thermophilus, Leuconostoc mesenteroides, Bifidobacterium, Pediococcus acidilactici, and the population density of wherein said lactic acid bacterial liquid is 1 × 10
4cfu/ml-1 × 10
12cfu/ml.
2. method of preserving fresh cassava as claimed in claim 1, is characterized in that, by fresh cassava section or slitting before described method is included in and soaks.
3. method of preserving fresh cassava as claimed in claim 2, is characterized in that, described method also comprises the cassava slice after by immersion or cassava bar, pulls out after draining bacterium liquid, seals shady and cool place and keep in Dark Place.
4., as the method for the preservation fresh cassava as described in arbitrary in claims 1 to 3, it is characterized in that, the population density of described lactic acid bacterial liquid is 1 × 10
7cfu/ml-1 × 10
8cfu/ml.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310503601.XA CN103503986B (en) | 2013-10-23 | 2013-10-23 | A kind of method of preserving fresh cassava |
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| CN201310503601.XA CN103503986B (en) | 2013-10-23 | 2013-10-23 | A kind of method of preserving fresh cassava |
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| CN103503986A CN103503986A (en) | 2014-01-15 |
| CN103503986B true CN103503986B (en) | 2015-12-09 |
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| CN201310503601.XA Active CN103503986B (en) | 2013-10-23 | 2013-10-23 | A kind of method of preserving fresh cassava |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749663B (en) * | 2014-01-27 | 2015-01-21 | 四川赤健中药科技有限公司 | Fresh rhizoma gastrodiae preservative and preparation method thereof as well as fresh keeping method of fresh rhizoma gastrodiae |
| CN104621248A (en) * | 2014-12-29 | 2015-05-20 | 青岛浩澳环保科技有限公司 | Microbial enzyme preservative for fruits and vegetables as well as preparation method and application method thereof |
| CN106259876A (en) * | 2016-08-09 | 2017-01-04 | 大工（青岛）新能源材料技术研究院有限公司 | A kind of microorganism formulation for preserving fruit and vegetable utilizing and preparation method thereof |
| CN107079984A (en) * | 2017-04-09 | 2017-08-22 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN107114077A (en) * | 2017-04-25 | 2017-09-01 | 广州市科胜生物科技有限公司 | Manioc waste store method |
| CN108739996B (en) * | 2018-06-12 | 2021-11-09 | 海南大学 | Method for delaying physiological deterioration of cassava after picking through gibberellin treatment |
| CN110106127B (en) * | 2019-06-18 | 2022-11-18 | 青岛农业大学 | Application of compound microbial inoculum in pistacia chinensis bunge seedling cultivation and cultivation method |
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| CN1502249A (en) * | 2002-11-21 | 2004-06-09 | 福州超大现代农业发展有限公司 | Freshness-retaining method for fruit and vegetable |
| CN101653168A (en) * | 2008-08-18 | 2010-02-24 | 邓卫欣 | Biological preservative |
| CN102038269A (en) * | 2009-10-21 | 2011-05-04 | 曹新社 | Tea biological preservative |
| CN103039580A (en) * | 2013-01-10 | 2013-04-17 | 浙江大学 | Preservative and fresh-keeping method for fish meat |
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| 乳酸菌及代谢产物在食品保鲜中的应用研究进展;张燕等;《农产品加工 学刊》;20121231(第277期);第21-26，32页 * |
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| CN103503986A (en) | 2014-01-15 |
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