CN105685211A - A bamboo shoot fresh-keeping method - Google Patents

Abstract

The invention discloses a bamboo shoot fresh-keeping method and belongs to the field of agricultural product storage. The method includes steps of selecting bamboo shoots, cutting, cleaning, enzyme deactivating, pickling and dehydrating. The step of enzyme deactivating is a step of treating cleaned fresh bamboo shoots with hot water having a temperature of 80-90 DEG C for 3-5 min, cooling, centrifuging for dehydration and then pickling. The pickling step is a step of fully stirring the bamboo shoots after enzyme deactivating, 1-5 wt% of table salt and 2-7 wt% of a carbohydrate compound, allowing the mixture to stand for 10-30 min, and finally dehydrating until the water content is not more than 13%. Through the method, the bamboo shoots can be kept fresh for a long term and can be restored rapidly by dipping, color, fragrance and taste of the bamboo shoots can be maintained, and the bamboo shoots are free of additives, safe and free of side effects.

Description

A kind of preservation method for bamboo shoots

Technical field

The invention belongs to agricultural product field of storage, particularly to a kind of preservation method for bamboo shoots。

Background technology

Bamboo sprout are the traditional foods of China, it is the nutritious vegetables liked of people, containing 18 seed amino acids in bamboo sprout, wherein partial amino-acid is that human body institute is required, is about 2g containing total amino acid content in the fresh Radix Crotalariae szemoensis of 100g, and bamboo sprout are possibly together with trace element necessary to human body, such as Se and Ge etc., bamboo sprout have the trace element such as high protein, low fat and Se, add its abundant use fiber, are therefore described as " health food " by people。

But abound with in the bamboo sprout in summer High Temperature season, adopt latter 4 hours local flavors and begin to change, can only be fresh-keeping one day under general room temperature, limit the sale radius of bamboo sprout, at present due to the restriction of fresh preservation technique, the bamboo sprout condition of sales that Xia Qiu goes out Radix Crotalariae szemoensis is delayed, fresh Radix Crotalariae szemoensis market radius is within 50 kilometers, bamboo shoot process factory, storage and transport technology does not catch up with production development needs, produce Radix Crotalariae szemoensis peak season, because processing factory's working ability is limited, fresh Radix Crotalariae szemoensis are for asking, simultaneously because summer and autumn, ambient temperature was high, the fresh bamboo shoots preservation phase is short, Radix Crotalariae szemoensis valency is extremely low, major injury Radix Crotalariae szemoensis agriculture enthusiasm, and it is produced in ungetable mountain area or hills in bamboo sprout more, from gathering, sales territory generally requires a period of time, this is the fibrosis of bamboo sprout more。Aging part, eating raw or in the course of processing, abandons often as waste product, causes bigger waste, heavily contaminated environment。

The instant bamboo sprout of breaking a seal sold in the market, the method generally adopting decocting in water sterilization is achieved, due in boiled bamboo shoots process of producing product to boil sterilizing for main technique feature, general with natural lactic acid bacteria fermentation form, utilize the product such as lactic acid produced in lactobacter growth process, reduce in product pH value, so as to pH value is about 4, in order to suppress microbial growth in product, the mouthfeel souring of bamboo sprout so can be made to be deteriorated even rotten。

Summary of the invention

It is an object of the invention to: for above-mentioned Problems existing, the invention provides a kind of preservation method for bamboo shoots, the delicious mouthfeel of bamboo sprout can be kept for a long time, without any antistaling agent, environmental protection, safety。

The technical scheme is that a kind of preservation method for bamboo shoots, comprise the following steps: select Radix Crotalariae szemoensis, cut cleaning, complete, pickled, dehydration, described completes as cleaning 80～90 DEG C of hot water treatment 3～5min of fresh Radix Crotalariae szemoensis after shaping, cooling, centrifuge dehydration pickled, described pickled referring to the bamboo sprout after completing with standing 10～30min after the saccharide compound uniform stirring of the edible salt of 1～5wt% and 2～7wt%, last dehydration is to moisture content 13%。

Preferably, described to select Radix Crotalariae szemoensis be select acquisition time less than 14h, standby without silt, bamboo sprout without pityriasis simplex, without greasy dirt。

Described cutting is cleaned as bamboo sprout are cut filamentation, bar, then puts it into 200～220 turns/min in cleaning machine and cleans。

Described saccharide compound selected from fructose or/and glucose is or/and starch saccharification is or/and white sugar is or/and chitosan。

Even if the fresh-keeping fresh Radix Crotalariae szemoensis referred to gathering of bamboo sprout carry out Preservation Treatment, the core content of the preservation method of the present invention is the activity effectively controlling its endoenzyme under the premise not destroying its hetero-organization, with 80～90 DEG C of hot water treatment 3～5min in the present invention completes, its effect is the activity of inactive enzyme, state pickled referring to and the bamboo sprout after completing are stood 10～30min with after the edible salt of 1～5wt% and the saccharide compound uniform stirring of 2～7wt%, its effect is the activity of effective inhibitory enzyme, its hetero-organization and the nutritional labeling of protecting Xinsun exempt from destruction and run off simultaneously, described saccharide compound selected from fructose or/and glucose is or/and starch saccharification or/and white sugar etc.；Finally slough the in-house water of bamboo sprout to moisture content 13%；Dehydration may select vacuum drying or hot air drying or lyophilization or first vacuum drying postlyophilization。

The invention have the benefit that bamboo sprout are had an effect of long-period freshness preserving by the present invention, can restore by rapid soaking, do not have while can guarantee that the color of its bamboo sprout any additive, safely, have no side effect。

Detailed description of the invention

The present invention will be further described to name specific example:

Embodiment 1

Select acquisition time 12h, without silt, without pityriasis simplex, bamboo sprout without greasy dirt are standby, peeled off in 4～5 hours, the old root and stem of certain plants is removed in time after peeling off, Radix Crotalariae szemoensis body is cut into slices, silk, the difformities such as bar, the bamboo sprout cut are put into 200 turns/min in cleaning machine clean, fresh Radix Crotalariae szemoensis after cleaning are pulled out with after 80-90 DEG C of hot water treatment 3min, bamboo sprout after above-mentioned completing are water-cooled and are centrifuged the water sloughing attachment, appropriate edible salt and glucose powder is added in the bamboo sprout after dehydration, 20min is stood after stirring, then at 80 DEG C, vacuum dehydration or hot air drying dehydration to bamboo sprout moisture content are 11%, after discharging cooling, packaging send fresh-keeping warehouse。

Embodiment 2

Select acquisition time 10h, without silt, without pityriasis simplex, bamboo sprout without greasy dirt are standby, peeled off in 4～5 hours, the old root and stem of certain plants is removed in time after peeling off, Radix Crotalariae szemoensis body is cut into slices, silk, the difformities such as bar, the bamboo sprout cut are put into 220 turns/min in cleaning machine clean, fresh Radix Crotalariae szemoensis after cleaning are pulled out with after 90 DEG C of hot water treatment 3～5min, bamboo sprout after above-mentioned completing are water-cooled and are centrifuged the water sloughing attachment, appropriate edible salt and glucose powder is added in the bamboo sprout after dehydration, 10-30min is stood after stirring, then at 80 DEG C, vacuum dehydration or hot air drying dehydration to bamboo sprout moisture content are 10%, after discharging cooling, packaging send fresh-keeping warehouse。

Embodiment 3

Select acquisition time 8h, without silt, without pityriasis simplex, bamboo sprout without greasy dirt are standby, peeled off in 4～5 hours, the old root and stem of certain plants is removed in time after peeling off, Radix Crotalariae szemoensis body is cut into slices, silk, the difformities such as bar, the bamboo sprout cut are put into 210 turns/min in cleaning machine clean, fresh Radix Crotalariae szemoensis after cleaning are pulled out with after 85 DEG C of hot water treatment 3～5min, bamboo sprout after above-mentioned completing are water-cooled and are centrifuged the water sloughing attachment, appropriate edible salt and glucose powder is added in the bamboo sprout after dehydration, 25min is stood after stirring, then at 80 DEG C, vacuum dehydration or hot air drying dehydration to bamboo sprout moisture content are 9%, after discharging cooling, packaging send fresh-keeping warehouse。

Embodiment 4

Select acquisition time 10h, without silt, without pityriasis simplex, bamboo sprout without greasy dirt are standby, peeled off in 4～5 hours, the old root and stem of certain plants is removed in time after peeling off, Radix Crotalariae szemoensis body is cut into slices, silk, the difformities such as bar, the bamboo sprout cut are put into 200 turns/min in cleaning machine clean, fresh Radix Crotalariae szemoensis after cleaning are pulled out with after 80 DEG C of hot water treatment 5min, bamboo sprout after above-mentioned completing are water-cooled and are centrifuged the water sloughing attachment, appropriate edible salt and glucose powder is added in the bamboo sprout after dehydration, 30min is stood after stirring, then at 80 DEG C, vacuum dehydration or hot air drying dehydration to bamboo sprout moisture content are 11%, after discharging cooling, packaging send fresh-keeping warehouse。

Claims (4)

1. a preservation method for bamboo shoots, comprise the following steps: select Radix Crotalariae szemoensis, cut cleaning, complete, pickled, dehydration, it is characterized in that: described completes as 80～90 DEG C of hot water treatment 3～5min of fresh Radix Crotalariae szemoensis after cleaning, cooling, centrifuge dehydration pickled, described pickled referring to the bamboo sprout after completing with standing 10～30min after the saccharide compound uniform stirring of the edible salt of 1～5wt% and 2～7wt%, last dehydration is to moisture content 13%。

2. a kind of preservation method for bamboo shoots according to claim 1, it is characterised in that: described to select Radix Crotalariae szemoensis be select acquisition time less than 14h, standby without silt, bamboo sprout without pityriasis simplex, without greasy dirt。

3. a kind of preservation method for bamboo shoots according to claim 1, it is characterised in that: described in cut cleaning for bamboo sprout are cut filamentation, bar, then put it into 200～220 turns/min cleaning in cleaning machine。

4. a kind of preservation method for bamboo shoots according to claim 1, it is characterised in that: described saccharide compound selected from fructose or/and glucose is or/and starch saccharification is or/and white sugar is or/and chitosan。