CN106259861A - A kind of light freezing fresh-keeping method of Caulis Bambusae Germinatus - Google Patents
A kind of light freezing fresh-keeping method of Caulis Bambusae Germinatus Download PDFInfo
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- CN106259861A CN106259861A CN201610658092.1A CN201610658092A CN106259861A CN 106259861 A CN106259861 A CN 106259861A CN 201610658092 A CN201610658092 A CN 201610658092A CN 106259861 A CN106259861 A CN 106259861A
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- 238000007710 freezing Methods 0.000 title claims abstract description 32
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 48
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 21
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- 208000003556 Dry Eye Syndromes Diseases 0.000 claims description 14
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- 238000010992 reflux Methods 0.000 claims description 13
- 238000001291 vacuum drying Methods 0.000 claims description 13
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
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- 229910001628 calcium chloride Inorganic materials 0.000 claims description 8
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- 239000005720 sucrose Substances 0.000 claims description 8
- -1 Sucrose ester Chemical class 0.000 claims description 7
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- 229940079839 sodium dehydroacetate Drugs 0.000 description 1
- 235000019259 sodium dehydroacetate Nutrition 0.000 description 1
- DSOWAKKSGYUMTF-GZOLSCHFSA-M sodium;(1e)-1-(6-methyl-2,4-dioxopyran-3-ylidene)ethanolate Chemical group [Na+].C\C([O-])=C1/C(=O)OC(C)=CC1=O DSOWAKKSGYUMTF-GZOLSCHFSA-M 0.000 description 1
- YIOCQGHBBNGBND-UHFFFAOYSA-N sodium;3-acetyl-6-methylpyran-3-ide-2,4-dione Chemical compound [Na+].CC(=O)[C-]1C(=O)C=C(C)OC1=O YIOCQGHBBNGBND-UHFFFAOYSA-N 0.000 description 1
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- 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
Abstract
The light freezing fresh-keeping method of a kind of Caulis Bambusae Germinatus, comprises the following steps: the cleaning of (1) bamboo sprout, despecking, drain: rejected by the bamboo sprout of spottiness and damage, and the bamboo sprout chosen are clean by clean water, drain；(2) cold preservation cooling: the bamboo sprout after draining are put in the microrefrigerating fluid of 25～40 DEG C, dipping 30～45min makes Radix Crotalariae szemoensis body core temperature reach 2～4 DEG C, then proceeds to preserve in the freezer of relevant temperature 6～10h；(3) micro-cooling is frozen: being placed again in microrefrigerating fluid by the bamboo sprout after cooling, dipping 15～25min makes Radix Crotalariae szemoensis body core temperature reach 2～4 DEG C；(4) micro-storage is frozen: preserve under the conditions of the bamboo sprout after micro-freezing are proceeded to freezer 2～4 DEG C.The present invention provides that a kind of fresh-keeping effect is good, reduce nutrient substance consumption, extend the light freezing fresh-keeping method of the Caulis Bambusae Germinatus of storage period.
Description
Technical field
The invention belongs to food processing field, be specifically related to the light freezing fresh-keeping method of a kind of Caulis Bambusae Germinatus.
Background technology
Phyllostachys pubescens Mazei ex H.de Lebaie (Phyllostachys heterocycla cv.pubescens) has another name called " Germinatus Bambusae sinospinosae ", " Meng Zongzhu ", " south of the River
Bamboo ", it is the excellent shoot use bamboo shoot of China, spring bamboo, winter bamboo shoot can be produced, summer and autumn can also generate bamboo shoots.Its Radix Crotalariae szemoensis phase length, yield height,
Distribution is wide, accounts for the largest percentage in all kinds of Shoot bamboo.It is short for season that winter bamboo shoot go out Radix Crotalariae szemoensis, it is more difficult to fresh-keeping, and its food flavor, mouthfeel, nutrition are excellent
In spring bamboo and summer Radix Crotalariae szemoensis, the market price is the most of a relatively high.The traditional Chinese medical science thinks winter bamboo shoot sweet in the mouth, cold nature, returns stomach, lung meridian, has YIN nourishing cool
Blood, QI invigorating stomach function regulating, wide intestinal profit, every effects such as, removing heat-phlegm, also act as certain anticancer effect, are a kind of to have food medicine function concurrently
Health food.Recently whole world Edible bamboo shoot consumption every year with 15% speed increase, international market price annual goes up
4.1%.Scholarly forecast, Edible bamboo shoot will be all the well sold and in short supply food of domestic and international market within the most considerably long period, dive in market
Power is huge, and DEVELOPMENT PROSPECT is wide.Owing to the bamboo sprout place of production and harvest time are concentrated, collection period is short, adds that bamboo sprout adopt rear respiratory intensity
Height, easy dehydration is aging, and therefore fresh-keeping the and processing of bamboo sprout just seems particularly significant.Although canning, pickling with dry products in market
On can buy throughout the year, but these finished products lose original local flavor and quality, fresh bamboo sprout to have more
Good nutritional quality and local flavor, its processed goods is difficult to replace, and the preservation techniques such as existing film still can not the long period effective
Ground suppression lignifying and brown stain process.
The patent of Application No. 201110310163.6, a kind of preservation method for bamboo shoots, including following production technology: select Radix Crotalariae szemoensis,
Clean, arrange, boil Radix Crotalariae szemoensis, cool down, screen, shaping, barrelling, sterilize, seal cooling, finished product, it is characterised in that, shaping step it
After, adding preservative, described preservative is sodium dehydroacetate and ethanol, and preservative is as follows: dehydroacetic acid
Sodium 0.01%～1%；Ethanol 0.001%～0.5%.The method utilizes steaming and decocting and the means adding preservative antibacterial, actually
Storage is ripe Radix Crotalariae szemoensis, and Radix Crotalariae szemoensis body loses vigor, and there is not Physiological and Biochemical Metabolism activity, and bamboo sprout matter structure now is destroyed, and has
A large amount of losses of nutrition, the quality of Radix Crotalariae szemoensis and edible safety are significantly lower than fresh bamboo sprout.Therefore cause this series products in city
The most effectively applied on field and promoted.
Micro-freeze techniques is 20th century 60, the seventies to start for preserving a kind of preservation technique of marine product on fishing boat, will
Reserve temperature controls the temperature band of 1～2 DEG C below organism chill point.Micro-when freezing sample surfaces there will be one layer of frozen crust,
Therefore it is also called partial freeze, 1.5～4.0 times can extended to compared to the shelf-life of general cold preservation.Compared with tradition cold storage, micro-
Freeze fresh-keeping ice crystal mechanical damage, the routed solution of cell and the gas expansion that product is caused reducing and generating in freezing process, and
And without thawing time edible, juice loss during defrosting can be reduced, keep the original freshness of food.But preservation by partial technology pair
The requirement of operation is higher, and particularly strict to temperature control requirement, during preservation by partial, slight temperature fluctuation all can be to product
Quality brings significantly impact.Owing between different fruit and vegerable, physio-biochemical characteristics difference is big, simultaneously as postharvest fruit and vegetable has been still
The individuality of life, very sensitive for freezing to change, and also the chill point of every kind of product is not quite similar, for variety classes, shape
Shape, the product of size, different light freezing fresh-keeping methods to be used and micro-freeze temperature, the application in fruit and vegerable of the current micro-freeze techniques
Study less.
The patent of Application No. 201410266184.6, discloses the light freezing fresh-keeping method of a kind of fresh Fructus Jujubae, and it includes, fresh Fructus Jujubae
Pluck and select: pluck reached the crisp ripe phase, stained area reaches the fresh date fruit of fruit total surface area more than 1/3, and selects nothing
Pest and disease damage and the Fructus Jujubae of mechanical damage；Processed: by clean for fresh Fructus Jujubae clean water, then through vacuum dehydrating at lower temperature, dehydration 5～
10%；Micro-cold storage: the Fructus Jujubae after partially dehydrated process is proceeded to freezer cold storage, Ku Wen-2～-4 DEG C.Use this kind and appropriateness dehydration
The preservation by partial technology combined, date fruit preserve after 4 months the most basic keep the mouthfeel of fresh date fruit, local flavor, color and luster and
Nutritional quality.Mouthfeel is crisp sweet, and hardness is at 120N/cm2Above, soluble solid is more than 20%.Sarcocarp, without obvious brown stain, is protected
Hold the white green of fresh Fructus Jujubae.Fruit keeps the excellent flavor of fresh Fructus Jujubae, and without bad flavor, Vitamin C content is at more than 70mg/100g.
This preservation method need to carry out the early stage of sample and be dried pretreatment, and the moisture of fresh Fructus Jujubae own is relatively low, is not suitable for moisture
In the fresh bamboo shoots preservation of up to more than 85%；On the other hand, bamboo sprout Radix Crotalariae szemoensis temperature after adopting is up to more than 25 DEG C, and Repiration is very
Strongly, still there is stronger vitality, and in preservation by partial disclosed in current Chinese invention patent, the most directly by meat
Class, the sample such as shrimps directly cools to below chill point, if being applied directly in fresh bamboo shoots preservation, can cause that Radix Crotalariae szemoensis body is large-area to be frozen
Wound, is therefore badly in need of finding being suitable for high-moisture, the light freezing fresh-keeping method of high vigor bamboo sprout.
Summary of the invention
For the deficiency that the fresh-keeping effect overcoming existing Caulis Bambusae Germinatus processing mode is poor, the present invention provides a kind of fresh-keeping effect
Well, nutrient substance consumption, the light freezing fresh-keeping method of the Caulis Bambusae Germinatus of prolongation storage period are reduced.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of light freezing fresh-keeping method of Caulis Bambusae Germinatus, the method comprises the following steps:
(1) bamboo sprout cleaning, despecking, drain: the bamboo sprout of spottiness and damage are rejected, and the bamboo sprout clear water that will choose
Clean up, drain；
(2) cold preservation cooling: the bamboo sprout after draining are put in the microrefrigerating fluid of 25～40 DEG C, dipping 30～45min makes Radix Crotalariae szemoensis
Body core temperature reaches 2～4 DEG C, then proceeds to preserve in the freezer of relevant temperature 6～10h；
This microrefrigerating fluid is made up of the raw material of following weight/mass percentage composition:
Calcium chloride, 12～17%；
Ethanol, 25～35%；
Folium Mori extract, 0.3～0.8%；
Folium Bambosae extract, 0.3～0.8%；
Glycerol, 3～6%；
Soybean protein, 1～1.5%；
Sucrose ester, 0.5～1.0%；
Surplus is water；
(3) micro-cooling is frozen: be placed again in microrefrigerating fluid by the bamboo sprout after cooling, impregnate 15～25min Shi Sunti center temperature
Degree reaches 2～4 DEG C；
(4) micro-storage is frozen: preserve under the conditions of the bamboo sprout after micro-freezing are proceeded to freezer 2～4 DEG C.
Further, the producing process of described Folium Mori extract is: pulverizing with pulverizer after being dried by Folium Mori, sieve to obtain Folium Mori
Dry-eye disease powder；Mulberry Leaf is placed in 60～the ethanol solution of 70%, through 2 water-baths reflux 3～6h, extract supernatant,
After sucking filtration, rotary evaporation is to thick, is finally putting in vacuum drying oven and is dried, and prepares Folium Mori extract.
Further, the producing process of described Folium Bambosae extract: pulverizing with pulverizer after being dried by Folium Bambusae, sieve to obtain Folium Bambusae
Dry-eye disease powder；Folium Bambusae powder is placed in 55～the ethanol solution of 65%, through 2 water-baths reflux 1～2h, extract supernatant,
After sucking filtration, rotary evaporation is to thick, is finally putting in vacuum drying oven and is dried, and prepares Folium Bambosae extract.
The reparation technology of Folium Mori extract can use Zhao Pei city et al. at " Folium Mori antipathogenic composition Study on extraction " literary composition
Described in the preparation method of Folium Mori extract be prepared (Zhao Peicheng, Wang Lijuan, Ni Jialei etc. Folium Mori antipathogenic composition extracts
Technical study. food industry, 2013,34 (1): 13-17) reparation technology of Folium Bambosae extract can use Yao Zhi stamen et al. at " hair
Folium Bambusae bacteriostatic active ingredients Study on extraction " preparation method of Folium Bambosae extract described in a literary composition be prepared (Yao Zhirui,
Cao Guangqun, Yang Cheng. Moso Bamboo Leaves bacteriostatic active ingredients Study on extraction. chemistry of forest product and industry, 2008,28 (5): 51-54).
Folium Mori extract and Folium Bambosae extract itself have antibacterial antioxidative effect, and have the features such as natural, safe.
The technology of the present invention is contemplated that: the physiological characteristics after adopting according to bamboo sprout, proposes interim reducing temperature twice preservation method,
The most micro-after a period of time is preserved in cooling freezing is carried out first with microrefrigerating fluid, and final less than Caulis Bambusae Germinatus chill point 1～2 DEG C of conditions
Under micro-freeze storage.This microrefrigerating fluid is calcium chloride, ethanol, Folium Mori extract, Folium Bambosae extract, glycerol, soybean protein, sucrose ester group
The safety non-toxic evil microrefrigerating fluid become.First carry out low with the microrefrigerating fluid containing Folium Mori extract and Folium Bambosae extract in storage early stage
Temperature cooling, suppression bamboo sprout the infecting of the 1st respiratory climacteric and microorganism after gathering.Storage a period of time Radix Crotalariae szemoensis body adapts to this temperature
After carry out again micro-freezing process, can prevent temperature decrease from causing Radix Crotalariae szemoensis body generation freeze injury.Preservation by partial can effectively reduce the weightlessness of bamboo sprout
Rate, reduces nutrient substance consumption, Restrain browning, it is to avoid dehydration is aging, prevents microbial infection from causing and rot, to alleviate bamboo
Radix Crotalariae szemoensis adopt after the damage of tissue, suppression PAL (PAL) and POD (peroxidase) is active, delay wood fibre
Generation, suppression Radix Crotalariae szemoensis body Repiration reduce the metabolic exhaustion of nutrient substance, thus effectively extend the storage period of bamboo sprout.
Beneficial effects of the present invention is mainly manifested in: fresh-keeping effect is good, reduce nutrient substance consumption, extend storage period.
Detailed description of the invention
The invention will be further described below.
The Caulis Bambusae Germinatus used in the embodiment of the present invention derives from the bamboo sprout that Jing Shan town, Yuhang District, Hangzhou, Zhejiang province city is fresh.
Sensory evaluation is put down described in " research to MAP Caulis Bambusae Germinatus qualitative effects of the Different Package material " literary composition with reference to Wang Hai
Method revised employing 5 percentile methods.By Caulis Bambusae Germinatus number consecutively, choose 10 people standard according to sensory evaluation scores table (table 1)
Give a mark.
Table 1
Weight-loss ratio is of poor quality before and after utilizing storage to be calculated.
Browning index reference Gonz á lez-Aguilar GA is at " Maintaining quality of fresh-cut
Mangoes using antibrowning agents and modified atmosphere packaging " literary composition is remembered
Carry method, revised.According to Caulis Bambusae Germinatus cut surface browned area (S), browning degree is divided into 6 grades: 0 grade (without brown
Become, S=0)；1 grade (slight brown stain, S ＜ 5%)；2 grades (slight brown stain, 5% ＜ S ＜ 15%)；3 grades of (moderate brown stain, 15% ＜ S
＜ 30%)；4 grades (the more serious brown stain of ratio, 30% ＜ S ＜ 40%)；5 grades (serious brown stain, 40% ＜ S ＜ 50%)；6 grades (extremely
Brown stain, S ＞ 50%).Computing formula is as follows:
Embodiment 1
The light freezing fresh-keeping method of a kind of Caulis Bambusae Germinatus, comprises the following steps:
(1) bamboo sprout cleaning, despecking, drain: the bamboo sprout of spottiness and damage are rejected, and the bamboo sprout clear water that will choose
Clean up, drain；
(2) cold preservation cooling: the bamboo sprout after draining are put in microrefrigerating fluid, dipping 30min makes Radix Crotalariae szemoensis body core temperature reach 4
DEG C, then proceed to the freezer of 4 DEG C is preserved 10h；
The preparation of microrefrigerating fluid: microrefrigerating fluid is by calcium chloride 12%, ethanol 35%, Folium Mori extract 0.8%, Folium Bambosae extract
0.8%, glycerol 6%, soybean protein 1.5%, sucrose ester 1%, surplus are that water is formulated, stir and are reduced by microrefrigerating fluid
To 40 DEG C；
(3) micro-cooling is frozen: being placed again in microrefrigerating fluid by the bamboo sprout after cooling, dipping 15min makes Radix Crotalariae szemoensis body core temperature reach
To 2 DEG C；
(4) micro-storage is frozen: preserve under the conditions of the bamboo sprout after micro-freezing are proceeded to 2 DEG C of freezer.
Further, the producing process of Folium Mori extract: pulverize with pulverizer after Folium Mori are dried, Folium Mori dry-eye disease of sieving to obtain
Powder；Mulberry Leaf is placed in 60～the ethanol solution of 70%, through 2 water-baths reflux 3～6h, extract supernatant, after sucking filtration
Rotary evaporation, to thick, be finally putting in vacuum drying oven and be dried, and prepares Folium Mori extract.Producing of Folium Bambosae extract
Journey: pulverizing with pulverizer after being dried by Folium Bambusae, sieve to obtain Folium Bambusae dry-eye disease powder；Folium Bambusae powder is placed in the ethanol of 55～65%
Solution, refluxing 1～2h through 2 water-baths, extract supernatant, after sucking filtration, rotary evaporation is to the most thick, is finally putting into vacuum drying
Case is dried, prepares Folium Bambosae extract.
Embodiment 2
The light freezing fresh-keeping method of a kind of Caulis Bambusae Germinatus, comprises the following steps:
(1) producing process of Folium Mori extract: pulverizing with pulverizer after being dried by Folium Mori, sieve to obtain Folium Mori dry-eye disease powder
End；Mulberry Leaf is placed in 60% ethanol solution, through 2 water-baths reflux 3h, extract supernatant, after sucking filtration, rotary evaporation is extremely
Thick, it is finally putting in vacuum drying oven and is dried, prepare Folium Mori extract.
(2) producing process of Folium Bambosae extract: pulverizing with pulverizer after being dried by Folium Bambusae, sieve to obtain Folium Bambusae dry-eye disease powder
End；Folium Bambusae powder is placed in 55% ethanol solution, through 2 water-baths reflux 1h, extract supernatant, after sucking filtration, rotary evaporation is extremely
Thick, it is finally putting in vacuum drying oven and is dried, prepare Folium Bambosae extract.
(3) bamboo sprout cleaning, despecking, drain: the bamboo sprout of spottiness and damage are rejected, and the bamboo sprout clear water that will choose
Clean up, drain；
(4) preparation of microrefrigerating fluid: microrefrigerating fluid is to be carried by calcium chloride 17%, ethanol 25%, Folium Mori extract 0.3%, Folium Bambusae
Take thing 0.3%, glycerol 3%, soybean protein 1.0%, sucrose ester 0.5%, surplus are that water is formulated, stir and freeze micro-
Liquid is reduced to 30 DEG C；
(5) cold preservation cooling: the bamboo sprout after draining are put in microrefrigerating fluid, dipping 35min makes Radix Crotalariae szemoensis body core temperature reach 4
DEG C, then proceed to the freezer of 4 DEG C is preserved 6h；
(6) micro-cooling is frozen: being placed again in microrefrigerating fluid by the bamboo sprout after cooling, dipping 25min makes Radix Crotalariae szemoensis body core temperature reach
To 4 DEG C；
(7) micro-storage is frozen: preserve under the conditions of the bamboo sprout after micro-freezing are proceeded to 4 DEG C of freezer.
Embodiment 3
The light freezing fresh-keeping method of a kind of Caulis Bambusae Germinatus, comprises the following steps:
(1) producing process of Folium Mori extract: pulverizing with pulverizer after being dried by Folium Mori, sieve to obtain Folium Mori dry-eye disease powder
End；Mulberry Leaf is placed in 70% ethanol solution, through 2 water-baths reflux 6h, extract supernatant, after sucking filtration, rotary evaporation is extremely
Thick, it is finally putting in vacuum drying oven and is dried, prepare Folium Mori extract.
(2) producing process of Folium Bambosae extract: pulverizing with pulverizer after being dried by Folium Bambusae, sieve to obtain Folium Bambusae dry-eye disease powder
End；Folium Bambusae powder is placed in 65% ethanol solution, through 2 water-baths reflux 2h, extract supernatant, after sucking filtration, rotary evaporation is extremely
Thick, it is finally putting in vacuum drying oven and is dried, prepare Folium Bambosae extract.
(3) bamboo sprout cleaning, despecking, drain: the bamboo sprout of spottiness and damage are rejected, and the bamboo sprout clear water that will choose
Clean up, drain；
(4) preparation of microrefrigerating fluid: microrefrigerating fluid is to be carried by calcium chloride 15%, ethanol 30%, Folium Mori extract 0.5%, Folium Bambusae
Take thing 0.5%, glycerol 4%, soybean protein 1.2%, sucrose ester 0.7%, surplus are that water is formulated, stir and freeze micro-
Liquid is reduced to 35 DEG C；
(5) cold preservation cooling: the bamboo sprout after draining are put in microrefrigerating fluid, dipping 35min makes Radix Crotalariae szemoensis body core temperature reach 3
DEG C, then proceed to the freezer of 3 DEG C is preserved 8h；
(6) micro-cooling is frozen: being placed again in microrefrigerating fluid by the bamboo sprout after cooling, dipping 20min makes Radix Crotalariae szemoensis body core temperature reach
To 4 DEG C；
(7) micro-storage is frozen: preserve under the conditions of the bamboo sprout after micro-freezing are proceeded to 4 DEG C of freezer.
Embodiment 4
The light freezing fresh-keeping method of a kind of Caulis Bambusae Germinatus, comprises the following steps:
(1) producing process of Folium Mori extract: pulverizing with pulverizer after being dried by Folium Mori, sieve to obtain Folium Mori dry-eye disease powder
End；Mulberry Leaf is placed in 65% ethanol solution, through 2 water-baths reflux 5h, extract supernatant, after sucking filtration, rotary evaporation is extremely
Thick, it is finally putting in vacuum drying oven and is dried, prepare Folium Mori extract.
(2) producing process of Folium Bambosae extract: pulverizing with pulverizer after being dried by Folium Bambusae, sieve to obtain Folium Bambusae dry-eye disease powder
End；Folium Bambusae powder is placed in the ethanol solution of 60%, through 2 water-baths backflow 1.5h, extraction supernatant, rotary evaporation after sucking filtration
To thick, it be finally putting in vacuum drying oven and be dried, prepare Folium Bambosae extract.
(3) bamboo sprout cleaning, despecking, drain: the bamboo sprout of spottiness and damage are rejected, and the bamboo sprout clear water that will choose
Clean up, drain；
(4) preparation of microrefrigerating fluid: microrefrigerating fluid is to be carried by calcium chloride 14%, ethanol 32%, Folium Mori extract 0.8%, Folium Bambusae
Take thing 0.8%, glycerol 4%, soybean protein 1.3%, sucrose ester 0.5%, surplus are that water is formulated, stir and freeze micro-
Liquid is reduced to 25 DEG C；
(5) cold preservation cooling: the bamboo sprout after draining are put in microrefrigerating fluid, dipping 45min makes Radix Crotalariae szemoensis body core temperature reach 3
DEG C, then proceed to the freezer of 3 DEG C is preserved 9h；
(6) micro-cooling is frozen: being placed again in microrefrigerating fluid by the bamboo sprout after cooling, dipping 15min makes Radix Crotalariae szemoensis body core temperature reach
To 3 DEG C；
(7) micro-storage is frozen: preserve under the conditions of the bamboo sprout after micro-freezing are proceeded to 3 DEG C of freezer.
Embodiment 5
The light freezing fresh-keeping method of a kind of Caulis Bambusae Germinatus, comprises the following steps:
(1) producing process of Folium Mori extract: pulverizing with pulverizer after being dried by Folium Mori, sieve to obtain Folium Mori dry-eye disease powder
End；Mulberry Leaf is placed in 70% ethanol solution, through 2 water-baths reflux 4h, extract supernatant, after sucking filtration, rotary evaporation is extremely
Thick, it is finally putting in vacuum drying oven and is dried, prepare Folium Mori extract.
(2) producing process of Folium Bambosae extract: pulverizing with pulverizer after being dried by Folium Bambusae, sieve to obtain Folium Bambusae dry-eye disease powder
End；Folium Bambusae powder is placed in 60% ethanol solution, through 2 water-baths reflux 2h, extract supernatant, after sucking filtration, rotary evaporation is extremely
Thick, it is finally putting in vacuum drying oven and is dried, prepare Folium Bambosae extract.
(3) bamboo sprout cleaning, despecking, drain: the bamboo sprout of spottiness and damage are rejected, and the bamboo sprout clear water that will choose
Clean up, drain；
(4) preparation of microrefrigerating fluid: microrefrigerating fluid is to be carried by calcium chloride 12%, ethanol 25%, Folium Mori extract 0.6%, Folium Mori
Take thing 0.6%, glycerol 5%, soybean protein 1%, sucrose ester 0.8%, surplus are that water is formulated, stir and by microrefrigerating fluid
It is reduced to 25 DEG C；
(5) cold preservation cooling: the bamboo sprout after draining are put in microrefrigerating fluid, dipping 45min makes Radix Crotalariae szemoensis body core temperature reach 2
DEG C, then proceed to the freezer of 2 DEG C is preserved 11h；
(6) micro-cooling is frozen: being placed again in microrefrigerating fluid by the bamboo sprout after cooling, dipping 15min makes Radix Crotalariae szemoensis body core temperature reach
To 2 DEG C；
(7) micro-storage is frozen: preserve under the conditions of the bamboo sprout after micro-freezing are proceeded to 2 DEG C of freezer.
Storage fresh-keeping effect is evaluated
To the Caulis Bambusae Germinatus according to the inventive method Preservation Treatment, it is provided with 1 room temperature matched group.Fresh-keeping effect such as table 2:
Table 2
The present invention proposes the technical measures of Caulis Bambusae Germinatus preservation by partial.By Caulis Bambusae Germinatus less than chill point 1～about 2 DEG C temperature
The lower storage of degree, Radix Crotalariae szemoensis body is part frozen state.In this case, it is suppressed that the metabolism of Radix Crotalariae szemoensis body, microorganism is effectively reduced
Activity, it also avoid the ice crystal injury to Radix Crotalariae szemoensis soma under cold storage.Use this kind of preservation by partial technology, Caulis Bambusae Germinatus storage 1
The most basic holding mouthfeel of comparatively fresh, local flavor, color and luster and nutritional quality after individual month.Sensory evaluation scores is higher than 3 points of edibles, weight-loss ratio
Below 2%, without obvious brown stain.The microstructure utilizing atomic force microscope observation Caulis Bambusae Germinatus epidermis finds micro-freezing under storage
Caulis Bambusae Germinatus rough coat degree is significantly lower than normal temperature condition.
Claims (3)
1. the light freezing fresh-keeping method of a Caulis Bambusae Germinatus, it is characterised in that: the method comprises the following steps:
(1) bamboo sprout cleaning, despecking, drain: the bamboo sprout of spottiness and damage are rejected, and the bamboo sprout clean water that will choose
Totally, drain；
(2) cold preservation cooling: the bamboo sprout after draining are put in the microrefrigerating fluid of 25～40 DEG C, dipping 30～45min makes in Radix Crotalariae szemoensis body
Heart temperature reaches 2～4 DEG C, then proceeds to preserve in the freezer of relevant temperature 6～10h；
This microrefrigerating fluid is made up of the raw material of following weight/mass percentage composition:
Calcium chloride, 12～17%；
Ethanol, 25～35%；
Folium Mori extract, 0.3～0.8%；
Folium Bambosae extract, 0.3～0.8%；
Glycerol, 3～6%；
Soybean protein, 1～1.5%；
Sucrose ester, 0.5～1.0%；
Surplus is water；
(3) micro-cooling is frozen: being placed again in microrefrigerating fluid by the bamboo sprout after cooling, dipping 15～25min makes Radix Crotalariae szemoensis body core temperature reach
To 2～4 DEG C；
(4) micro-storage is frozen: preserve under the conditions of the bamboo sprout after micro-freezing are proceeded to freezer 2～4 DEG C.
The light freezing fresh-keeping method of a kind of Caulis Bambusae Germinatus the most as claimed in claim 1, it is characterised in that: the system of described Folium Mori extract
The process of taking is: pulverizing with pulverizer after being dried by Folium Mori, sieve to obtain Folium Mori dry-eye disease powder；Mulberry Leaf is placed in 60～70%
Ethanol solution, reflux 3～6h through 2 water-baths, extract supernatant, after sucking filtration, rotary evaporation is to the most thick, is finally putting into true
Empty drying baker is dried, prepares Folium Mori extract.
The light freezing fresh-keeping method of a kind of Caulis Bambusae Germinatus the most as claimed in claim 1, it is characterised in that: the system of described Folium Bambosae extract
Take process: pulverizing with pulverizer after being dried by Folium Bambusae, sieve to obtain Folium Bambusae dry-eye disease powder；Folium Bambusae powder is placed in 55～65%
Ethanol solution, refluxing 1～2h through 2 water-baths, extract supernatant, after sucking filtration, rotary evaporation is to the most thick, is finally putting into vacuum
Drying baker is dried, prepares Folium Bambosae extract.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156277A (en) * | 2017-06-22 | 2017-09-15 | 四川鲜能农业科技有限公司 | A kind of antistaling process for freezing mountain delicacy and mountain delicacy |
| CN107183156A (en) * | 2017-06-22 | 2017-09-22 | 四川鲜能农业科技有限公司 | A kind of antistaling process for freezing fruits and vegetables and fruits and vegetables |
| CN107890044A (en) * | 2017-11-27 | 2018-04-10 | 广西驰胜农业科技有限公司 | A kind of processing method of bambusa textile bamboo shoot |
| CN111374176A (en) * | 2018-12-27 | 2020-07-07 | 重庆特珍食品有限公司 | Fresh-keeping production method for inhibiting bamboo shoot respiration |
| CN111972591A (en) * | 2020-09-01 | 2020-11-24 | 南京安纯农业科技有限公司 | Fresh-keeping quick-freezing liquid and preparation method thereof |
| CN113545460A (en) * | 2021-07-21 | 2021-10-26 | 上海交通大学重庆研究院 | Processing method of boiled fresh bamboo shoots |
| CN113545389A (en) * | 2021-07-21 | 2021-10-26 | 上海交通大学重庆研究院 | Fresh-keeping method for fresh bamboo shoots |
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| CN101288420A (en) * | 2007-04-20 | 2008-10-22 | 上海水产大学 | Asparagus fresh-keeping technique at low temperature |
| CN101978838A (en) * | 2010-10-25 | 2011-02-23 | 陕西科技大学 | Method for refreshing Chinese dates |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156277A (en) * | 2017-06-22 | 2017-09-15 | 四川鲜能农业科技有限公司 | A kind of antistaling process for freezing mountain delicacy and mountain delicacy |
| CN107183156A (en) * | 2017-06-22 | 2017-09-22 | 四川鲜能农业科技有限公司 | A kind of antistaling process for freezing fruits and vegetables and fruits and vegetables |
| CN107890044A (en) * | 2017-11-27 | 2018-04-10 | 广西驰胜农业科技有限公司 | A kind of processing method of bambusa textile bamboo shoot |
| CN111374176A (en) * | 2018-12-27 | 2020-07-07 | 重庆特珍食品有限公司 | Fresh-keeping production method for inhibiting bamboo shoot respiration |
| CN111972591A (en) * | 2020-09-01 | 2020-11-24 | 南京安纯农业科技有限公司 | Fresh-keeping quick-freezing liquid and preparation method thereof |
| CN113545460A (en) * | 2021-07-21 | 2021-10-26 | 上海交通大学重庆研究院 | Processing method of boiled fresh bamboo shoots |
| CN113545389A (en) * | 2021-07-21 | 2021-10-26 | 上海交通大学重庆研究院 | Fresh-keeping method for fresh bamboo shoots |
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