CN105410158A - Chinese prickly ash bud storage and freshness keeping method - Google Patents
Chinese prickly ash bud storage and freshness keeping method Download PDFInfo
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- CN105410158A CN105410158A CN201510956648.0A CN201510956648A CN105410158A CN 105410158 A CN105410158 A CN 105410158A CN 201510956648 A CN201510956648 A CN 201510956648A CN 105410158 A CN105410158 A CN 105410158A
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- CN
- China
- Prior art keywords
- prickly ash
- chinese prickly
- ash bud
- bud
- water
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- Pending
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- 238000000034 method Methods 0.000 title claims abstract description 13
- 241001079064 Zanthoxylum schinifolium Species 0.000 title claims 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 26
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 14
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims description 8
- 206010053615 Thermal burn Diseases 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 abstract description 49
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 235000019154 vitamin C Nutrition 0.000 abstract 1
- 239000011718 vitamin C Substances 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 10
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 10
- 241000949456 Zanthoxylum Species 0.000 description 6
- 244000184734 Pyrus japonica Species 0.000 description 5
- 238000004321 preservation Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001093501 Rutaceae Species 0.000 description 2
- 239000010977 jade Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the technical field of storage and freshness keeping, in particular to a Chinese prickly ash bud storage and freshness keeping method. The method comprises the steps of picking small and tender Chinese prickly ash buds, and cleaning by clear water; soaking the Chinese prickly ash buds by using sodium carbonate with the mass concentration of 0.2 percent for 0.5h, warming in boiled water at 100 DEG C for 1.5min, soaking in a mixed solution of sodium chloride with the mass concentration of 20 percent and vitamin C with the mass concentration of 0.2 percent for 0.5h, then fishing out, and draining; vacuum packaging; putting a packaged product in water at 70 DEG C to 80 DEG C, and sterilizing for 15min; storing the product in a refrigeration house at 0 plus/minus 1 DEG C, and keeping out of the sun. According to the Chinese prickly ash bud storage and freshness keeping method, the Chinese prickly ash buds can be effectively stored, the freshness can be effectively kept, an industrial chain of Chinese prickly ash is prolonged, the additional value is increased, and a new income source is developed for vast pepper farmers.
Description
Technical field
The present invention relates to storage technique field, be specifically related to Chinese prickly ash bud method for storing and refreshing.
Background technology
Chinese prickly ash (ZanthoxylumBungeanumMaxim) is Rutaceae (Rutaceae) Zanthoxylum (ZanthoxylumLinn) plant, be important ecological economy seeds, be again the traditional foodstuff flavouring raw material of China and oil plant seeds, economic worth is high.Chinese prickly ash bud is long-standing in China, once as royal tribute, is called " a product green pepper stamen ".Chinese prickly ash bud contains the nutrients such as rich in protein, fat, calcium, iron, wherein, and crude protein content 27.6% ~ 35.3%, crude fat content 1.29% ~ 1.96%.Containing materials such as a large amount of unrighted acid, alkaloid, alkene, terpene, alcohol in Chinese prickly ash bud, have well treatment and health-care effect to cardiovascular and cerebrovascular disease, gastrointestinal disease patient, development potentiality is huge.But the preservation and freshness of Chinese prickly ash bud does not have good method at present.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of Chinese prickly ash bud method for storing and refreshing, make the storage & fresh-keeping period of Chinese prickly ash bud reach 12 months, thus extend Chinese prickly ash industrial chain, promote economic worth.
Chinese prickly ash bud method for storing and refreshing, comprises the following steps:
Win young tender Chinese prickly ash bud, length is 7cm ~ 10cm, the impurity mixed in removing Chinese prickly ash bud, and clear water is cleaned;
With the soaking through sodium carbonate Chinese prickly ash bud 0.5h of mass concentration 0.2%, the mass ratio of Chinese prickly ash bud and sodium carbonate liquor is 1:4 ~ 6;
Then Chinese prickly ash bud scalds 1.5min in the boiling water of 100 DEG C, and the mass ratio of Chinese prickly ash bud and boiling water is 1:5 ~ 10, cools after pulling out in pure water;
Chinese prickly ash bud is pulled out after be 20% sodium chloride and mass concentration being soak 0.5h in 0.2% ascorbic mixed liquor in mass concentration, drains away the water;
Chinese prickly ash bud is loaded in freshness protection package, vacuum packaging; Product after packaging is placed in the water sterilizing 15min of 70 DEG C ~ 80 DEG C; Product is stored in the freezer of (0 ± 1) DEG C, lucifuge.
Chinese prickly ash bud be the autumn green pepper, clovershrub, the kind such as Zanthoxylum japonica.
The Chinese prickly ash treelet of less than 3 years cultivate in outdoors all can be plucked at whole Growing season green pepper bud; The above Chinese pricklyash starting result can be plucked at rudiment initial stage Chinese prickly ash bud in life in 3 years, but negligible amounts.Winter obtains Chinese prickly ash bud by forcing culture.
Chinese prickly ash bud method for storing and refreshing provided by the invention, can effectively preservation and freshness to Chinese prickly ash bud, has both extended Chinese prickly ash industry chain (supply chain), and has turn improved added value, new increases income channel for vast green pepper agriculture opens one.
Detailed description of the invention
The specific embodiment of the invention is described in conjunction with the embodiments.
Embodiment 1
Win the tender Chinese prickly ash bud of children of Zanthoxylum japonica, length is 7 ~ 10cm, with the soaking through sodium carbonate 0.5h of 0.2%, the mass ratio of Chinese prickly ash bud and sodium carbonate liquor is 1:4, in the boiling water of 100 DEG C, scald 1.5min, the ratio of Chinese prickly ash bud and water is 1:5, cools after pulling out in pure water.Pull out after be 20% sodium chloride and mass concentration being soak 0.5h in 0.2% ascorbic mixed liquor by green pepper bud in mass concentration, drain away the water.Chinese prickly ash bud is loaded in freshness protection package, vacuum packaging.Product after packaging is stored in the freezer of (0 ± 1) DEG C after being placed in the water sterilizing 15min of 70 DEG C ~ 80 DEG C, lucifuge.
Embodiment 2
Win the tender Chinese prickly ash bud of children of Zanthoxylum japonica, length is 7 ~ 10cm, with the soaking through sodium carbonate 0.5h of 0.2%, the mass ratio of Chinese prickly ash bud and sodium carbonate liquor is 1:6, in the boiling water of 100 DEG C, scald 1.5min, the ratio of Chinese prickly ash bud and water is 1:10, cools after pulling out in pure water.Pull out after be 20% sodium chloride and mass concentration being soak 0.5h in 0.2% ascorbic mixed liquor by green pepper bud in mass concentration, drain away the water.Chinese prickly ash bud is loaded in freshness protection package, vacuum packaging.Product after packaging is stored in the freezer of (0 ± 1) DEG C after being placed in the water sterilizing 15min of 70 DEG C ~ 80 DEG C, lucifuge.
Embodiment 3
Win the tender Chinese prickly ash bud of children of Zanthoxylum japonica, length is 7 ~ 10cm, with the soaking through sodium carbonate 0.5h of 0.2%, the mass ratio of Chinese prickly ash bud and sodium carbonate liquor is 1:4, in the boiling water of 100 DEG C, scald 1.5min, the ratio of Chinese prickly ash bud and water is 1:5, cools after pulling out in pure water.Pull out after be 20% sodium chloride and mass concentration being soak 0.5h in 0.2% ascorbic mixed liquor by green pepper bud in mass concentration, drain away the water.Chinese prickly ash bud is loaded in freshness protection package, vacuum packaging.Product after packaging is stored in the refrigerator of 4 DEG C ~ 6 DEG C after being placed in the water sterilizing 15min of 70 DEG C ~ 80 DEG C.
Embodiment 4
Win the tender Chinese prickly ash bud of children of Zanthoxylum japonica, length is 7 ~ 10cm, with the soaking through sodium carbonate 0.5h of 0.2%, the mass ratio of Chinese prickly ash bud and sodium carbonate liquor is 1:5, in the boiling water of 100 DEG C, scald 1.5min, the ratio of Chinese prickly ash bud and water is 1:7, cools after pulling out in pure water.Pull out after be 20% sodium chloride and mass concentration being soak 0.5h in 0.2% ascorbic mixed liquor by green pepper bud in mass concentration, drain away the water.Chinese prickly ash bud is loaded in freshness protection package, vacuum packaging.Product after packaging is stored in the indoor of 18 DEG C ~ 20 DEG C after being placed in the water sterilizing 15min of 70 DEG C ~ 80 DEG C.
The fresh-keeping situation of products obtained therefrom is added up, the results are shown in Table 1.
Table 1 different disposal green pepper bud preservation and freshness situation
| Process | Green pepper bud preservation and freshness situation |
| Embodiment 1 | Preserve 12 months, leaf color jade green |
| Embodiment 2 | Preserve 12 months, leaf color jade green |
| Embodiment 3 | Preserve 3 months, leaf look yellowish-brown |
| Embodiment 4 | Preserve 3 days, leaf look yellowish-brown |
Claims (1)
1. Chinese prickly ash bud method for storing and refreshing, is characterized in that, comprises the following steps:
Win young tender Chinese prickly ash bud, length is 7cm ~ 10cm, the impurity mixed in removing Chinese prickly ash bud, and clear water is cleaned;
With the soaking through sodium carbonate Chinese prickly ash bud 0.5h of mass concentration 0.2%, the mass ratio of Chinese prickly ash bud and sodium carbonate liquor is 1:4 ~ 6;
Then Chinese prickly ash bud scalds 1.5min in the boiling water of 100 DEG C, and the mass ratio of Chinese prickly ash bud and boiling water is 1:5 ~ 10, cools after pulling out in pure water;
Chinese prickly ash bud is pulled out after be 20% sodium chloride and mass concentration being soak 0.5h in 0.2% ascorbic mixed liquor in mass concentration, drains away the water;
Chinese prickly ash bud is loaded in freshness protection package, vacuum packaging; Product after packaging is placed in the water sterilizing 15min of 70 DEG C ~ 80 DEG C; Product is stored in the freezer of 0 ± 1 DEG C, lucifuge.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510956648.0A CN105410158A (en) | 2015-12-17 | 2015-12-17 | Chinese prickly ash bud storage and freshness keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510956648.0A CN105410158A (en) | 2015-12-17 | 2015-12-17 | Chinese prickly ash bud storage and freshness keeping method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410158A true CN105410158A (en) | 2016-03-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510956648.0A Pending CN105410158A (en) | 2015-12-17 | 2015-12-17 | Chinese prickly ash bud storage and freshness keeping method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410158A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967519A (en) * | 2018-09-13 | 2018-12-11 | 韩城市金太阳花椒油脂药料有限责任公司 | A kind of preservation method of pepper bud |
| CN109122820A (en) * | 2018-09-13 | 2019-01-04 | 韩城市金太阳花椒油脂药料有限责任公司 | A kind of storage method of pepper bud |
| CN109169857A (en) * | 2018-09-05 | 2019-01-11 | 西南大学 | A kind of micro- jelly preservation new method of fresh pepper bud-leaf (seedling) |
| CN109527333A (en) * | 2019-01-28 | 2019-03-29 | 熊建凉 | A kind of preservation technique of Jinyang pericarpium zanthoxyli schinifolii |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211001A (en) * | 2013-05-13 | 2013-07-24 | 云南易门山里香食品有限责任公司 | Bio-preservation method of fresh fiddlehead |
| CN103689471A (en) * | 2013-12-13 | 2014-04-02 | 魏春 | Preparation method of instant osmund in flexible packaging |
| CN103960345A (en) * | 2014-05-15 | 2014-08-06 | 宁夏森淼种业生物工程有限公司 | Technology for processing and refreshing Chinese wolfberry sprout clean vegetables |
-
2015
- 2015-12-17 CN CN201510956648.0A patent/CN105410158A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211001A (en) * | 2013-05-13 | 2013-07-24 | 云南易门山里香食品有限责任公司 | Bio-preservation method of fresh fiddlehead |
| CN103689471A (en) * | 2013-12-13 | 2014-04-02 | 魏春 | Preparation method of instant osmund in flexible packaging |
| CN103960345A (en) * | 2014-05-15 | 2014-08-06 | 宁夏森淼种业生物工程有限公司 | Technology for processing and refreshing Chinese wolfberry sprout clean vegetables |
Non-Patent Citations (1)
| Title |
|---|
| 林亲录等: "《食品工艺学》", 31 August 2014, 中南大学出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109169857A (en) * | 2018-09-05 | 2019-01-11 | 西南大学 | A kind of micro- jelly preservation new method of fresh pepper bud-leaf (seedling) |
| CN108967519A (en) * | 2018-09-13 | 2018-12-11 | 韩城市金太阳花椒油脂药料有限责任公司 | A kind of preservation method of pepper bud |
| CN109122820A (en) * | 2018-09-13 | 2019-01-04 | 韩城市金太阳花椒油脂药料有限责任公司 | A kind of storage method of pepper bud |
| CN109527333A (en) * | 2019-01-28 | 2019-03-29 | 熊建凉 | A kind of preservation technique of Jinyang pericarpium zanthoxyli schinifolii |
| CN109527333B (en) * | 2019-01-28 | 2022-04-08 | 熊建凉 | Preservation process of Jinyang green pepper |
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| CB03 | Change of inventor or designer information | ||
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Inventor after: Zhao Jingxian Inventor after: Guo Weizhen Inventor after: Qin Sujie Inventor after: Zhao Mengjiao Inventor after: Guo Xiaojun Inventor after: Liu Jianting Inventor after: Du Zichun Inventor before: Zhao Jingxian Inventor before: Guo Weizhen Inventor before: Qin Sujie Inventor before: Zhao Mengjiao |