CN104542926A - Method for fresh-keeping storage of needle mushrooms - Google Patents
Method for fresh-keeping storage of needle mushrooms Download PDFInfo
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- CN104542926A CN104542926A CN201510065720.0A CN201510065720A CN104542926A CN 104542926 A CN104542926 A CN 104542926A CN 201510065720 A CN201510065720 A CN 201510065720A CN 104542926 A CN104542926 A CN 104542926A
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Abstract
The invention relates to a method for fresh-keeping storage of needle mushrooms. The method comprises the following steps: quick-freezing the needle mushrooms; performing low-temperature drying at -10 DEG C; crushing yams; extracting supernatant liquid for multiple times; centrifuging in a centrifuge; performing vacuum concentration; boiling out in a 85 DEG C water bath; and finally, coating the obtained viscous solution on the surfaces of the needle mushrooms, and storing after hot air drying. According to the method, by virtue of various means, the storage time of the needle mushrooms is prolonged to more than 45 days, and the freshness of the needle mushrooms can be ensured at the same time.
Description
Technical field
The present invention relates to a kind of fresh-keeping and preserving method of asparagus.
Background technology
Asparagus is a kind of food deeply liked by the masses, and having unique local flavor and soft mouthfeel, is food materials common on dining table.But high, the corrupt speed of the surperficial respiratory rate of asparagus is fast, only has the freshness date of a couple of days, crossing after date will be putrid and deteriorated.
Have the storage practice of two kinds of asparagus in prior art, one is salt marsh method, and one is vacuum packaging process, and salt marsh method is packaging after being soaked in strong brine by asparagus, and vacuum packaging process vacuumizes after asparagus is put into packaging bag.These two kinds of methods have limitation, although salt marsh method can make the storage period of asparagus reach more than 1 each moon, this kind of method cannot be fresh-keeping, and after salt marsh, the original loss of flavor of asparagus totally;
Although vacuum packaging process can be fresh-keeping, the fresh-keeping time is also only extended to about one week from 2 days, still can occur putrid and deteriorated after one week, still can not a kind of desirable storage practice at last.
A kind of fruit and vegetable preserving method applying fresh-keeping liquid is also had in prior art, but this kind of method is generally relatively applicable to the fruits and vegetables with oiliness pericarp, such as apple, tomato etc., there are no employing fresh-keeping liquid to the record carrying out fresh-retaining preserving of asparagus, poly-chitose solution common in applicant's also trial prior art carries out coating processing to asparagus, find that the poly-fresh keeping time of chitose solution to asparagus has certain prolongation effect, but asparagus still can rot from inside after having spent one week, illustrate that the current preservation of poly-chitose fresh-keeping liquid to asparagus is limited.
Summary of the invention
For Problems existing in background technology, the invention provides a kind of fresh-keeping and preserving method of asparagus, the method, by many kinds of measures, extends to more than 45 days the storage time of asparagus, can also ensure the freshness of asparagus simultaneously.
For achieving the above object, the technical solution used in the present invention is:
A fresh-keeping and preserving method for asparagus, comprises the steps:
1) get fresh asparagus, clean up, drain, spreading paving out does not coolly have moisture to asparagus surface;
Remove very important by the water on asparagus surface, because need freezing below, the words that asparagus surface freezes can affect the mouthfeel of asparagus;
2) by asparagus IQF extremely less than-10 DEG C;
IQF has several effect: one is the microbial activity that can suppress asparagus surface, and two is the surperficial respiratory functions suppressing asparagus; Three is for low temperature drying below prepares.
3) asparagus after freezing is put into low-temperature drier, at the temperature of-10 DEG C, drying is carried out to asparagus, stop dry when the moisture content being dried to asparagus reaches 20-22%;
4) moisture content that airing of learning from else's experience obtains, lower than the Chinese yam of 5%, is crossed 80 mesh sieves after pulverizing, is obtained yam flour;
5) in yam flour, add clear water with the weight ratio of 1:40, leave standstill 30 minutes after fully stirring, take upper 3/4 part of clarified solution away;
6) adding the clear water identical with taking clarified solution volume away, after fully stirring, leaving standstill 30 minutes, again taking upper 3/4 part of clarified solution away, three times so repeatedly;
7) clarified solution that above-mentioned three times obtain being put into centrifugal pump carries out centrifugal, get centrifugal after supernatant;
8) by supernatant Vacuum Concentration to 1/3 of original volume;
9) supernatant after concentrated is put into the water-bath of 85 DEG C, stir infusion to supernatant becomes viscous fluid, calcium hydroxide will be added in viscous fluid and regulate pH value to 8.5;
10) on the dried asparagus viscous fluid uniform application obtained in above-mentioned steps obtained in step 3;
11) adopt the temperature of 40 DEG C to carry out heated-air drying to the asparagus smearing viscous fluid, treat that surperficial viscous fluid consolidation can stop;
12) packaging storage is carried out to asparagus.
In step 12, packaging storage is carried out for vacuum packaging and-4 DEG C of deepfreezes to asparagus.
Progressively step of the present invention is described below:
The water on asparagus surface is removed very important by step 1), because need freezing below, the words that asparagus surface freezes can affect the mouthfeel of asparagus;
Step 2) IQF has several effect: one is the microbial activity that can suppress asparagus surface, and two is the surperficial respiratory functions suppressing asparagus; Three is for low temperature drying below prepares.
The pot-life of freeze drying described in step 3 to asparagus plays direct effect, applicant attempts and tests asparagus by the method for coating fresh-keeping liquid common in prior art, after finding asparagus surface coating fresh-keeping liquid, fresh keeping time has and only obtains limited raising, the mode that applicant studies this coating fresh-keeping liquid of rear discovery only inhibits the surface of asparagus to breathe, and after one week, asparagus inside starts to decay; The mode of simple coating fresh-keeping liquid common in prior art is described and is not suitable for the fresh-keeping of asparagus.
Applicant studies discovery further, the fresh keeping time of water content to asparagus of asparagus also exists to be contacted directly, asparagus inside rotten causes because the microorganism of asparagus inside breeds under the environment (moisture content of normal asparagus can reach 90%) of humidity, needs to carry out drying to asparagus; But can not adopt common high temperature drying to asparagus, after high temperature drying, the fibre structure of asparagus is destroyed, and affects mouthfeel; In addition high temperature can destroy asparagus inside make asparagus have the material of delicate flavour, make asparagus there is no delicate flavour.
The employing freeze drying of the application's uniqueness, the moisture content of asparagus can be made on the one hand to reduce convenient preservation, and under low temperature, the microbial activity of asparagus inside is suppressed on the other hand, effectively can improve the fresh-keeping duration of asparagus.
Being dried to which kind of degree is also a problem needing research, if moisture content is too high, be not enough to the breeding having influence on microorganism, moisture content is too low, cause asparagus taste bad, applicant obtains moisture content by a large amount of time and has optimum efficiency when 20-22%, under this moisture content, the microbial reproduction of asparagus inside is effectively suppressed, also little on the impact of mouthfeel in addition.
The making of what step 4-10 carried out is Chinese yam viscous fluid, and asparagus surface is applied;
The main component of Chinese yam viscous fluid is Chinese yam polysaccharide, applicant studies discovery, Chinese yam polysaccharide can delay the oxidation of asparagus epidermis, and the oxidation of asparagus epidermis is the one of the main reasons causing asparagus corruption, in addition after Chinese yam thickness coating asparagus epidermis, viscous fluid can have at asparagus surface formation one diaphragm seal, and this film stops the surface of asparagus to be breathed, and further can improve the fresh-keeping duration of asparagus;
Adopting Chinese yam viscous fluid to carry out coating to asparagus surface is key technology of the present invention, and the record not about this in prior art is the original creation of applicant;
In addition, the method of Chinese yam polysaccharide many employings alcohol extracting of the prior art or other solvents is extracted, if simply conventionally extracted polysaccharide, these extractants finally all spread upon the surface of asparagus, and asparagus is directly edible, therefore the residual of these extractants is noticeable on the impact of health;
Chinese yam viscous fluid of the present invention is pure natural completely, does not also add any adding ingredient in the process of processing, is applicable to very much this directly edible food fresh keeping with asparagus.Fresh-keeping liquid of the prior art is not then like this, and they are applicable to have the fruits and vegetables that epidermis does not eat usually, such as watermelon, tomato etc., if be directly used in foodstuff surface, is be worth worried on the impact of health.
In addition, the effect adding calcium hydroxide makes Chinese yam viscous fluid present alkalescent, can the acidophil on further consistent asparagus surface.
The preparation method of the Chinese yam viscous fluid described in step is different from Chinese yam polysaccharide extracting method of the prior art, Chinese yam polysaccharide extract it is desirable that " pure ", and Chinese yam viscous fluid does not need pure Chinese yam polysaccharide, the viscous fluid obtained by simple water-bath infusion can complete the fresh-keeping function of application claims.
The present invention, relative to prior art, has following advantage:
Adopt the method for frozen drying+coating Chinese yam viscous fluid, the storage time of asparagus is extended to more than 45 days, can also ensure the freshness of asparagus, overall process does not add any additive, does not carry out chemical extraction, is a kind of safe preservation method simultaneously.
Detailed description of the invention
embodiment
1
A fresh-keeping and preserving method for asparagus, comprises the steps:
1) get fresh asparagus, clean up, drain, spreading paving out does not coolly have moisture to asparagus surface;
Remove very important by the water on asparagus surface, because need freezing below, the words that asparagus surface freezes can affect the mouthfeel of asparagus;
2) by asparagus IQF extremely less than-10 DEG C;
IQF has several effect: one is the microbial activity that can suppress asparagus surface, and two is the surperficial respiratory functions suppressing asparagus; Three is for low temperature drying below prepares.
3) asparagus after freezing is put into low-temperature drier, at the temperature of-10 DEG C, drying is carried out to asparagus, stop dry when the moisture content being dried to asparagus reaches 20-22%;
4) moisture content that airing of learning from else's experience obtains, lower than the Chinese yam of 5%, is crossed 80 mesh sieves after pulverizing, is obtained yam flour;
5) in yam flour, add clear water with the weight ratio of 1:40, leave standstill 30 minutes after fully stirring, take upper 3/4 part of clarified solution away;
6) adding the clear water identical with taking clarified solution volume away, after fully stirring, leaving standstill 30 minutes, again taking upper 3/4 part of clarified solution away, three times so repeatedly;
7) clarified solution that above-mentioned three times obtain being put into centrifugal pump carries out centrifugal, get centrifugal after supernatant;
8) by supernatant Vacuum Concentration to 1/3 of original volume;
9) supernatant after concentrated is put into the water-bath of 85 DEG C, stir infusion to supernatant becomes viscous fluid, calcium hydroxide will be added in viscous fluid and regulate pH value to 8.5;
10) on the dried asparagus viscous fluid uniform application obtained in above-mentioned steps obtained in step 3;
11) adopt the temperature of 40 DEG C to carry out heated-air drying to the asparagus smearing viscous fluid, treat that surperficial viscous fluid consolidation can stop;
12) packaging storage is carried out to asparagus.
Verification experimental verification is carried out to the asparagus preserved through this kind of method, finds that asparagus serviceability rate after 45 days that this kind of method is preserved still has 97%; If add vacuum packing box deepfreeze, during asparagus fresh-keeping, usefulness reaches 70 days.
It will be recognized by those skilled in the art, under the prerequisite not departing from protection scope of the present invention, various amendment, change and combination can be carried out to above-mentioned embodiment, and think that this amendment, change and combination are within the scope of originality thought.
Claims (2)
1. a fresh-keeping and preserving method for asparagus, is characterized in that, comprises the steps:
1) get fresh asparagus, clean up, drain, spreading paving out does not coolly have moisture to asparagus surface;
2) by asparagus IQF extremely less than-10 DEG C;
3) asparagus after freezing is put into low-temperature drier, at the temperature of-10 DEG C, freeze drying is carried out to asparagus, stop dry when the moisture content being dried to asparagus reaches 20-22%;
4) moisture content that airing of learning from else's experience obtains, lower than the Chinese yam of 5%, is crossed 80 mesh sieves after pulverizing, is obtained yam flour;
5) in yam flour, add clear water with the weight ratio of 1:40, leave standstill 30 minutes after fully stirring, take upper 3/4 part of clarified solution away;
6) adding the clear water identical with taking clarified solution volume away, after fully stirring, leaving standstill 30 minutes, again taking upper 3/4 part of clarified solution away, three times so repeatedly;
7) clarified solution that above-mentioned three times obtain being put into centrifugal pump carries out centrifugal, get centrifugal after supernatant;
8) by supernatant Vacuum Concentration to 1/3 of original volume;
9) supernatant after concentrated is put into the water-bath of 85 DEG C, stir infusion to supernatant becomes viscous fluid, calcium hydroxide will be added in viscous fluid and regulate pH value to 8.5;
10) on the dried asparagus viscous fluid uniform application obtained in above-mentioned steps obtained in step 3;
11) adopt the temperature of 40 DEG C to carry out heated-air drying to the asparagus smearing viscous fluid, treat that surperficial viscous fluid consolidation can stop;
12) packaging storage is carried out to asparagus.
2. the fresh-keeping and preserving method of a kind of asparagus as claimed in claim 1, is characterized in that, carries out packaging storage adopt vacuum packaging and-4 DEG C of deepfreezes in step 12 to asparagus.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510065720.0A CN104542926A (en) | 2015-02-09 | 2015-02-09 | Method for fresh-keeping storage of needle mushrooms |
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| CN201510065720.0A CN104542926A (en) | 2015-02-09 | 2015-02-09 | Method for fresh-keeping storage of needle mushrooms |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111436483A (en) * | 2020-05-27 | 2020-07-24 | 李乐乐 | Method for storing and preserving oyster mushrooms and carrying out logistics transportation and preservation |
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