CN106259871B - A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots - Google Patents
A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots Download PDFInfo
- Publication number
- CN106259871B CN106259871B CN201610658489.0A CN201610658489A CN106259871B CN 106259871 B CN106259871 B CN 106259871B CN 201610658489 A CN201610658489 A CN 201610658489A CN 106259871 B CN106259871 B CN 106259871B
- Authority
- CN
- China
- Prior art keywords
- bamboo
- shoots
- bamboo shoot
- bamboo shoots
- micro
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
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
- A23B7/14—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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots, comprising the following steps: (1) bamboo shoots cleaning, despecking, drain: the bamboo shoots of spottiness and damage are rejected, and the bamboo shoots chosen are cleaned up with clear water, are drained；(2) refrigeration cooling: the bamboo shoots after draining being put into 35 DEG C of 20~﹣ of ﹣ of microrefrigerating fluid, and 20~35min of dipping makes bamboo shoot body core temperature reach 3~5 DEG C, is then transferred to 8~12h of storage in the freezer of relevant temperature；(3) micro- jelly cooling: bamboo shoots after cooling are placed again into microrefrigerating fluid, 10~15min of dipping makes bamboo shoot body core temperature reach 3 DEG C of 1~﹣ of ﹣；(4) micro- jelly storage: the bamboo shoots after micro- jelly are transferred under the conditions of 3 DEG C of 1~﹣ of freezer ﹣ and are stored.The present invention provides the light freezing fresh-keeping method that a kind of fresh-keeping effect is good, reduces nutriment consumption, the phyllostachys pracecox shoots for extending storage period.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of light freezing fresh-keeping method of phyllostachys pracecox shoots.
Background technique
Phyllostachys pracecox shoots (Phyllostachys praecox f.prevelhalis) are the young shoot and the tip of a whip of Lei Zhu, bamboo shoots tool
There are high protein, high dietary-fiber, high mineral, low fat and nutritional characteristic low in calories, is also rich in the amino acid of needed by human body.
Dietary fiber can be combined with the harmful substance in alimentary canal and be excreted, and facilitate human body cleaning enteron aisle, and stomach and intestine are suffered from reduction
The risk of tract disease, and the various physiological activities such as human metabolism are effectively adjusted, there are significant healthcare function and higher food
With value, the good reputations such as " the first product of vegetarian diet ", " taste hat vegetarian diet ", " king of mountain dish " are obtained.There are a large amount of bamboo shoots in China every year
It is for example Japanese that can or dried bamboo shoots are exported to foreign country.But since the bamboo shoots bamboo shoot phase concentrates, and new fresh bamboo shoots is not easy to store, and circulates
Range is often confined near the place of production.Its moisture content of bamboo shoots is high, after harvesting in the movable metabolic process that sustains life, constantly
Evaporation water, moisture loss not only cause bamboo shoot body dehydration to wilt, the normal respiration of fresh bamboo shoot can also be made to be affected, and promote body
The activity of interior enzyme, make metabolic process tend to hydrolysis, easily generation lignifying (lignification), brown stain (browning) and
It rots (decaying), accelerates aging course.Although canning, marinated and dried product can be bought on the market throughout the year,
These finished products lose original flavor and quality, and fresh bamboo shoots will have better nutritional quality and flavor,
Processed goods is difficult to replace, and it is gradually expanded in Chinese selling market share, and the preservation technologies such as existing film still cannot be compared with
Lignifying and brown stain process are effectively inhibited for a long time.Application No. is 201010183556.0 patents, disclose a kind of bamboo shoots
Green fresh- keeping technology, fresh bamboo shoots is peeled off after cutting, the calcium chloride-sodium chloride that mass ratio is 1: 1~1: 1.5 is added and is configured to
Mixed solution, it is 0.4~0.6% that wherein calcium chloride, which accounts for the mass percent concentration of total solution, then boiling sterilization is directly loadable into
In the container that prior pasteurization is crossed, the air and requirement being added in hot boiled water exclusion plastic bottle flood bamboo shoot body and fill it up with bottle
Mouthful, then bottle cap is obturaged, sealed storage.This method utilizes boiling sterilization, and what is actually stored is ripe bamboo shoot, and bamboo shoot body loses
Physiological and Biochemical Metabolism activity is not present in vigor, and bamboo shoots texture at this time is destroyed, and nutritious a large amount of losses, the product of bamboo shoot
Matter is significantly lower than fresh bamboo shoots.Therefore such product is caused effectively not applied and promoted on the market.
Micro- freeze techniques are a kind of preservation technologies for starting 20th century 60, the seventies to be used to store on fishing boat marine product, will
Reserve temperature controls 1~2 DEG C below organism chill point of temperature band.Sample surfaces will appear one layer of frozen crust when micro- jelly,
Therefore also known as partial freeze, 1.5~4.0 times for can extending to compared to the shelf-life generally refrigerated.It is micro- compared with traditional cold storage
Freeze the fresh-keeping routed solution for reducing the ice crystal generated in freezing process mechanical damage, cell caused by product and gas expansion, and
And juice loss when defrosting can be reduced, the original freshness of food is kept without thawing when edible.Micro- freeze techniques are in aquatic products
With good effect is achieved on food preservation, then also there is researcher to begin trying on preserving fruit and vegetable utilizing using this skill
Art.But, due between different fruits and vegetables physio-biochemical characteristics difference it is big, it is right simultaneously as postharvest fruit and vegetable is still lived individual
It is very sensitive in freezing to change, so application study of micro- freeze techniques in fruits and vegetables is less.
Application No. is 201410266184.6 patents, disclose a kind of light freezing fresh-keeping method of fresh dates comprising, fresh dates
Picking and selection: picking has reached crisp ripe phase, stained area reaches the fresh dates fruit of 1/3 or more fruit total surface area, and selects nothing
The jujube of pest and disease damage and mechanical damage；Dehydration: fresh dates are cleaned up with clear water, then through vacuum dehydrating at lower temperature, dehydration 5~
10%；Micro- cold storage: by partially dehydrated treated jujube is transferred to freezer cold storage, Ku Wen -2~-4 DEG C.It is dehydrated using such with appropriateness
The preservation by partial technology combined, date fruit also kept substantially after storing 4 months the mouthfeel of fresh date fruit, flavor, color and
Nutritional quality.Crisp and sweet, hardness is in 120N/cm2More than, soluble solid is 20% or more.Pulp is protected without obvious brown stain
Hold the white green of fresh dates.Fruit keeps the excellent flavor of fresh dates, and no bad flavor, Vitamin C content is in 70mg/100g or more.
This preservation method need to carry out dry pretreatment early period of sample, and fresh dates moisture content itself is lower, is not suitable for moisture content
In up to 85% or more fresh bamboo shoots preservation；On the other hand, bamboo shoots bamboo shoot temperature after adopting is up to 25 DEG C or more, and respiration is very
Strongly, still there is stronger vitality, and at present in preservation by partial disclosed in Chinese invention patent, mainly directly by meat
Class, the samples such as shrimps directly cool to chill point hereinafter, if being applied directly in fresh bamboo shoots preservation, will cause the jelly of bamboo shoot body large area
Wound, therefore be badly in need of finding the light freezing fresh-keeping method for being suitble to high-moisture, high vigor bamboo shoots.
Summary of the invention
Fresh-keeping effect in order to overcome the shortcomings of existing phyllostachys pracecox shoots processing method is poor, and the present invention provides a kind of fresh-keeping effect
Well, the light freezing fresh-keeping method of nutriment consumption, the phyllostachys pracecox shoots for extending storage period is reduced.
The technical solution adopted by the present invention to solve the technical problems is:
A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots, method includes the following steps:
(1) bamboo shoots cleaning, despecking, drain: the bamboo shoots of spottiness and damage are rejected, and the bamboo shoots clear water that will be chosen
It cleans up, drain；
(2) refrigeration cooling: the bamboo shoots after draining being put into 35 DEG C of 20~﹣ of ﹣ of microrefrigerating fluid, and 20~35min of dipping makes bamboo shoot
Body core temperature reaches 3~5 DEG C, is then transferred to 8~12h of storage in the freezer of relevant temperature；
The microrefrigerating fluid is made of the raw material of following mass percentages:
Calcium chloride, 10~15%；
Ethyl alcohol, 20~30%；
Bamboo shoot shell extract, 0.5~1%；
Glycerol, 2~5%；
Soybean protein, 0.5~1%；
Sucrose ester, 0.3~0.8%；
Surplus is water；
(3) micro- jelly cooling: bamboo shoots after cooling are placed again into microrefrigerating fluid, 10~15min of dipping makes bamboo shoot body center temperature
Degree reaches 3 DEG C of 1~﹣ of ﹣；
(4) micro- jelly storage: the bamboo shoots after micro- jelly are transferred under the conditions of 3 DEG C of 1~﹣ of freezer ﹣ and are stored.
Further, the producing process of the bamboo shoot shell extract are as follows: crushed after drying bamboo shoot shell with pulverizer, bamboo shoot shell of being sieved to obtain
Dry-eye disease powder；Bamboo shoot shell powder is placed in 60~70% ethanol solution, by 2 oscillation extractions 18~for 24 hours, water-bath reflux,
Supernatant is extracted, and rotation is evaporated to thick after suction filtration, and dry, obtained bamboo shoot shell extract is finally putting into vacuum oven.
Wu Jingwen et al. can be used in " bamboo shoots not of the same race and the anti-oxidant work of bamboo shoot shell extract in the reparation technology of bamboo shoot shell extract
The research of property " it is prepared by the preparation method of bamboo shoot shell extract recorded in a text that (such as Wu Jingwen, Yuan Yi, Wang Wenwen are not of the same race
The research laser biology journal of bamboo shoots and bamboo shoot shell extract antioxidant activity, 2011,20 (2): 245-249) or high snow Juan etc.
The preparation method for the bamboo shoot shell extract that people records in " research of bamboo shell extract bacteriostatic activity " text is prepared (Gao Xue
Juan, the Compositions of Bamboo Shoot Shell such as Chen Jian, Sun Hongnan take object bacteriostatic activity research food industry science and technology, 2011,32 (10): 76-78).Bamboo shoot shell
Extract itself has antibacterial oxidation resistant effect, and have the characteristics that it is natural, safe, while can be salvaged increase warp
Ji benefit.
Further, before the step (1), the bamboo shoot shell after the bamboo shoots raw material with bamboo shoot shell peels off is used to produce the bamboo shoot
Shell extract.
Technical concept of the invention are as follows: the physilogical characteristics after being adopted according to bamboo shoots propose interim reducing temperature twice preservation method,
Micro- jelly again is carried out after cooling storage a period of time first with microrefrigerating fluid, and is finally being lower than 1~2 DEG C of condition of phyllostachys pracecox shoots chill point
Under the storage of micro- jelly.The microrefrigerating fluid is the safe nothing of calcium chloride, ethyl alcohol, bamboo shoot shell extract, glycerol, soybean protein, sucrose ester composition
Poison microrefrigerating fluid.Sub-cooled is carried out with the microrefrigerating fluid containing bamboo shoot shell extract first early period in storage, bamboo shoots is inhibited to harvest
The 1st respiratory climacteric and microorganism are infected afterwards.Storage a period of time bamboo shoot body carries out micro- jelly processing after adapting to the temperature again, can prevent
Only temperature decrease causes bamboo shoot body that freeze injury occurs.The weight-loss ratio of bamboo shoots can be effectively reduced in preservation by partial, reduce nutriment consumption, suppression
Brown stain processed avoids dehydration aging, prevents microbial infection from causing to rot, to mitigate the damage organized after bamboo shoots are adopted, inhibit
PAL (phenylalanine lyase) and POD (peroxidase) activity, inhibits the breathing of bamboo shoot body to make at the generation for delaying wood fibre
With and reduce the metabolic exhaustion of nutriment, to effectively extend the storage period of bamboo shoots.
Beneficial effects of the present invention are mainly manifested in: fresh-keeping effect is good, reduces nutriment consumption, extends storage period.
Specific embodiment
The invention will be further described below.
The bamboo shoots fresh from Hangzhou, Zhejiang province city, the town Jing Shan, Yuhang District of phyllostachys pracecox shoots used in the embodiment of the present invention.
Sensory evaluation is recorded in " research of the Different Package material to MAP moso bamboo shoot qualitative effects " text with reference to Wang Haiping
Method modified using 5 percentile methods.By phyllostachys pracecox shoots number consecutively, 10 people are chosen according to the standard of sensory evaluation scores table (table 1)
It gives a mark.
Table 1
Weight-loss ratio is calculated using storage front and back is of poor quality.
Browning index is referring to Gonz á lez-Aguilar GA in " Maintaining quality of fresh-cut
Mangoes using antibrowning agents and modified atmosphere packaging " Wen Zhongji
The method of load, is modified.According to phyllostachys pracecox shoots cut surface browned area (S), browning degree is divided into 6 grades: 0 grades (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 (than more serious brown stain, 30% < S < 40%)；5 grades (serious brown stain, 40% < S < 50%)；6 grades (extremely
Brown stain, S > 50%).Calculation formula is as follows:
Embodiment 1
A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots, comprising the following steps:
(1) bamboo shoots cleaning, despecking, drain: the bamboo shoots of spottiness and damage are rejected, and the bamboo shoots clear water that will be chosen
It cleans up, drain；
(2) refrigeration cooling: the bamboo shoots after draining are put into microrefrigerating fluid, and dipping 20min makes bamboo shoot body core temperature reach 5
DEG C, it is then transferred in 5 DEG C of freezer and stores 12h；
The preparation of microrefrigerating fluid: microrefrigerating fluid is by calcium chloride 10%, ethyl alcohol 30%, bamboo shoot shell extract 1%, glycerol 5%, soybean
Albumen 1%, sucrose ester 0.8%, surplus are formulated for water, stir evenly and microrefrigerating fluid is reduced to 35 DEG C of ﹣；
(3) micro- jelly cooling: bamboo shoots after cooling are placed again into microrefrigerating fluid, dipping 12min reaches bamboo shoot body core temperature
To 1 DEG C of ﹣；
(4) micro- jelly storage: the bamboo shoots after micro- jelly are transferred under the conditions of 1 DEG C of freezer ﹣ and are stored.
Further, bamboo shoot shell extract is produced: being crushed after bamboo shoot shell is dried with pulverizer, is sieved, obtains bamboo shoot shell dry-eye disease powder
End.Bamboo shoot shell powder is placed in 60~70% ethanol solution, by 2 oscillation extractions 18~for 24 hours, supernatant is extracted in water-bath reflux
Liquid, rotation is evaporated to thick after suction filtration, is finally putting into vacuum oven dry, and bamboo shoot shell extract is made.
Before the step (1), the bamboo shoot shell after the bamboo shoots raw material with bamboo shoot shell peels off is used to produce the bamboo shoot shell extract.
Certainly, in addition bamboo shoot shell extract can also be produced individually.
Embodiment 2
A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots, comprising the following steps:
(1) bamboo shoot shell extract is produced: being crushed after bamboo shoot shell is dried with pulverizer, be sieved to obtain bamboo shoot shell dry-eye disease powder.It will
Bamboo shoot shell powder be placed in 60% ethanol solution, by 2 oscillation extractions for 24 hours, water-bath reflux is extracted supernatant, is rotated after suction filtration
It is evaporated to thick, is finally putting into vacuum oven dry, bamboo shoot shell extract is made.
(2) bamboo shoots cleaning, despecking, drain: the bamboo shoots of spottiness and damage are rejected, and the bamboo shoots clear water that will be chosen
It cleans up, drain；
(3) preparation of microrefrigerating fluid: microrefrigerating fluid is by calcium chloride 15%, ethyl alcohol 20%, bamboo shoot shell extract 0.5%, glycerol
2%, soybean protein 0.5%, sucrose ester 0.3%, surplus are formulated for water, stir evenly and microrefrigerating fluid is reduced to 30 DEG C of ﹣；
(4) refrigeration cooling: the bamboo shoots after draining are put into microrefrigerating fluid, and dipping 25min makes bamboo shoot body core temperature reach 4
DEG C, it is then transferred in 4 DEG C of freezer and stores 8h；
(5) micro- jelly cooling: bamboo shoots after cooling are placed again into microrefrigerating fluid, dipping 12min reaches bamboo shoot body core temperature
To 2 DEG C of ﹣；
(6) micro- jelly storage: the bamboo shoots after micro- jelly are transferred under the conditions of 2 DEG C of freezer ﹣ and are stored.
Embodiment 3
A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots, comprising the following steps:
(1) bamboo shoot shell extract is produced: being crushed after bamboo shoot shell is dried with pulverizer, is sieved, obtains bamboo shoot shell dry-eye disease powder.It will
Bamboo shoot shell powder be placed in 70% ethanol solution, by 2 oscillation extractions for 24 hours, water-bath reflux is extracted supernatant, is rotated after suction filtration
It is evaporated to thick, is finally putting into vacuum oven dry, bamboo shoot shell extract is made.
(2) bamboo shoots cleaning, despecking, drain: the bamboo shoots of spottiness and damage are rejected, and the bamboo shoots clear water that will be chosen
It cleans up, drain；
(3) preparation of microrefrigerating fluid: microrefrigerating fluid is by calcium chloride 13%, ethyl alcohol 25%, bamboo shoot shell extract 0.7%, glycerol
3%, soybean protein 0.7%, sucrose ester 0.5%, surplus are formulated for water, stir evenly and microrefrigerating fluid is reduced to 30 DEG C of ﹣；
(4) refrigeration cooling: the bamboo shoots after draining are put into microrefrigerating fluid, and dipping 25min makes bamboo shoot body core temperature reach 4
DEG C, it is then transferred in 4 DEG C of freezer and stores 10h；
(5) micro- jelly cooling: bamboo shoots after cooling are placed again into microrefrigerating fluid, dipping 15min reaches bamboo shoot body core temperature
To 3 DEG C of ﹣；
(6) micro- jelly storage: the bamboo shoots after micro- jelly are transferred under the conditions of 3 DEG C of freezer ﹣ and are stored.
Embodiment 4
A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots, comprising the following steps:
(1) bamboo shoot shell extract is produced: being crushed after bamboo shoot shell is dried with pulverizer, is sieved, obtains bamboo shoot shell dry-eye disease powder.It will
Bamboo shoot shell powder is placed in 70% ethanol solution, by 2 oscillation extraction 18h, and water-bath reflux is extracted supernatant, rotated after suction filtration
It is evaporated to thick, is finally putting into vacuum oven dry, bamboo shoot shell extract is made.
(2) bamboo shoots cleaning, despecking, drain: the bamboo shoots of spottiness and damage are rejected, and the bamboo shoots clear water that will be chosen
It cleans up, drain；
(3) preparation of microrefrigerating fluid: microrefrigerating fluid be by calcium chloride 15%, ethyl alcohol 30%, bamboo shoot shell extract 0.5, glycerol 2%,
Soybean protein 0.5%, sucrose ester 0.3%, surplus are formulated for water, stir evenly and microrefrigerating fluid is reduced to 25 DEG C of ﹣；
(4) refrigeration cooling: the bamboo shoots after draining are put into microrefrigerating fluid, and dipping 30min makes bamboo shoot body core temperature reach 3
DEG C, it is then transferred in 3 DEG C of freezer and stores 9h；
(5) micro- jelly cooling: bamboo shoots after cooling are placed again into microrefrigerating fluid, dipping 10min reaches bamboo shoot body core temperature
To 2 DEG C of ﹣；
(6) micro- jelly storage: the bamboo shoots after micro- jelly are transferred under the conditions of 2 DEG C of freezer ﹣ and are stored.
Embodiment 5
A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots, comprising the following steps:
(1) bamboo shoot shell extract is produced: being crushed after bamboo shoot shell is dried with pulverizer, is sieved, obtains bamboo shoot shell dry-eye disease powder.It will
Bamboo shoot shell powder is placed in 65% ethanol solution, by 2 oscillation extraction 20h, and water-bath reflux is extracted supernatant, rotated after suction filtration
It is evaporated to thick, is finally putting into vacuum oven dry, bamboo shoot shell extract is made.
(2) bamboo shoots cleaning, despecking, drain: the bamboo shoots of spottiness and damage are rejected, and the bamboo shoots clear water that will be chosen
It cleans up, drain；
(3) preparation of microrefrigerating fluid: microrefrigerating fluid be by calcium chloride 10%, ethyl alcohol 20%, bamboo shoot shell extract 1%, glycerol 5%,
Soybean protein 1%, sucrose ester 0.8%, surplus are formulated for water, stir evenly and microrefrigerating fluid is reduced to 20 DEG C of ﹣；
(4) refrigeration cooling: the bamboo shoots after draining are put into microrefrigerating fluid, and dipping 35min makes bamboo shoot body core temperature reach 3
DEG C, it is then transferred in 3 DEG C of freezer and stores 11h；
(5) micro- jelly cooling: bamboo shoots after cooling are placed again into microrefrigerating fluid, dipping 12min reaches bamboo shoot body core temperature
To 3 DEG C of ﹣；
(6) micro- jelly storage: the bamboo shoots after micro- jelly are transferred under the conditions of 3 DEG C of freezer ﹣ and are stored.
Storage fresh-keeping effect evaluation
To the phyllostachys pracecox shoots according to the method for the present invention Preservation Treatment, it is provided with 1 room temperature control group.Fresh-keeping effect such as table 2:
Table 2
The invention proposes the technical measures of phyllostachys pracecox shoots preservation by partial.Phyllostachys pracecox shoots are being lower than 1~2 DEG C of chill point or so temperature
The lower storage of degree, bamboo shoot body is in part frozen state.In this case, it is suppressed that the metabolism of bamboo shoot body effectively reduces microorganism
Activity also avoids injury of the ice crystal to bamboo shoot body tissue under cold storage.Using such preservation by partial technology, phyllostachys pracecox shoots storage 1
Also basic mouthfeel, flavor, color and the nutritional quality for keeping comparatively fresh after a month.Sensory evaluation scores are higher than 3 points of edible, weight-loss ratios
7% hereinafter, without obvious brown stain.It is found under micro- jelly storage using the microstructure of atomic force microscope observation phyllostachys pracecox shoots epidermis
Phyllostachys pracecox shoots rough coat degree is significantly lower than normal temperature condition.
Claims (2)
1. a kind of light freezing fresh-keeping method of phyllostachys pracecox shoots, it is characterised in that: method includes the following steps:
(1) bamboo shoots cleaning, despecking, drain: the bamboo shoots of spottiness and damage are rejected, and the bamboo shoots chosen are cleaned with clear water
Completely, it drains；
(2) refrigeration cooling: the bamboo shoots after draining being put into 35 DEG C of 20~﹣ of ﹣ of microrefrigerating fluid, and 20~35min of dipping makes in bamboo shoot body
Heart temperature reaches 3~5 DEG C, is then transferred to 8~12h of storage in the freezer of bamboo shoot body core temperature；
The microrefrigerating fluid is made of the raw material of following mass percentages:
Calcium chloride, 10~15%；
Ethyl alcohol, 20~30%；
Bamboo shoot shell extract, 0.5~1%；
Glycerol, 2~5%；
Soybean protein, 0.5~1%；
Sucrose ester, 0.3~0.8%；
Surplus is water；
(3) micro- jelly cooling: bamboo shoots after cooling are placed again into microrefrigerating fluid, 10~15min of dipping reaches bamboo shoot body core temperature
To 3 DEG C of 1~﹣ of ﹣；
(4) micro- jelly storage: the bamboo shoots after micro- jelly are transferred under the conditions of 3 DEG C of 1~﹣ of freezer ﹣ and are stored；
The producing process of the bamboo shoot shell extract are as follows: crushed after drying bamboo shoot shell with pulverizer, be sieved to obtain bamboo shoot shell dry-eye disease powder；
Bamboo shoot shell powder is placed in 60~70% ethanol solution, by 2 oscillation extractions 18~for 24 hours, supernatant is extracted in water-bath reflux,
Rotation is evaporated to thick after suction filtration, is finally putting into vacuum oven dry, obtained bamboo shoot shell extract.
2. the light freezing fresh-keeping method of phyllostachys pracecox shoots as described in claim 1, it is characterised in that: before the step (1), band bamboo shoot
Bamboo shoot shell after the bamboo shoots raw material of shell peels off is used to produce the bamboo shoot shell extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610658489.0A CN106259871B (en) | 2016-08-10 | 2016-08-10 | A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610658489.0A CN106259871B (en) | 2016-08-10 | 2016-08-10 | A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106259871A CN106259871A (en) | 2017-01-04 |
| CN106259871B true CN106259871B (en) | 2019-07-16 |
Family
ID=57669568
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610658489.0A Active CN106259871B (en) | 2016-08-10 | 2016-08-10 | A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106259871B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849572A (en) * | 2010-05-26 | 2010-10-06 | 浙江大学 | Method for keeping bamboo shoots fresh |
| CN102630745A (en) * | 2012-05-10 | 2012-08-15 | 健盛食品股份有限公司 | Bamboo shoot film coating agent and method for retaining freshness of bamboo shoots |
| CN103431030A (en) * | 2013-08-23 | 2013-12-11 | 江南大学 | Non-living body preservation method of bamboo shoot |
| CN104106624A (en) * | 2014-06-13 | 2014-10-22 | 江南大学 | Partially-freezing fresh-keeping method for fresh jujubes |
| CN105211271A (en) * | 2015-11-12 | 2016-01-06 | 宁波市农业科学研究院 | The quick-freeze fresh-keeping method of bamboo shoots |
-
2016
- 2016-08-10 CN CN201610658489.0A patent/CN106259871B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101849572A (en) * | 2010-05-26 | 2010-10-06 | 浙江大学 | Method for keeping bamboo shoots fresh |
| CN102630745A (en) * | 2012-05-10 | 2012-08-15 | 健盛食品股份有限公司 | Bamboo shoot film coating agent and method for retaining freshness of bamboo shoots |
| CN103431030A (en) * | 2013-08-23 | 2013-12-11 | 江南大学 | Non-living body preservation method of bamboo shoot |
| CN104106624A (en) * | 2014-06-13 | 2014-10-22 | 江南大学 | Partially-freezing fresh-keeping method for fresh jujubes |
| CN105211271A (en) * | 2015-11-12 | 2016-01-06 | 宁波市农业科学研究院 | The quick-freeze fresh-keeping method of bamboo shoots |
Non-Patent Citations (1)
| Title |
|---|
| "草莓微冻保鲜方法的研究";林向东，等;《冷饮与速冻食品工业》;20040331;第10卷(第1期);11-13,15 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106259871A (en) | 2017-01-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106259861B (en) | A kind of light freezing fresh-keeping method of moso bamboo shoot | |
| CN104522143A (en) | Clam meat preservative and perseveration application thereof | |
| CN106259871B (en) | A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots | |
| CN1331424C (en) | Freeze dried crab grass and method for preparing deli of rest and recreation of crab grass | |
| CN106262084A (en) | A kind of Bamboo shoots and preparation method thereof | |
| CN103300141A (en) | Peach low-temperature storage and fresh keeping method and application of gamma-aminobutyric acid to fresh keeping of peaches | |
| CN102204586B (en) | Quick-freezing, color protecting and refreshing method for green asparagus | |
| CN105325936A (en) | Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring | |
| KR20190084655A (en) | The method of thawing and maturing for frozen tuna | |
| JP7194014B2 (en) | Flavor deterioration inhibitor after cold thawing of crab miso | |
| CN109497130A (en) | A kind of preservation method of fresh wet walnut kernel | |
| CN106360476A (en) | Production method for crisp ganoderma lucidum spore powder-enhanced pitaya pieces | |
| CN114365762A (en) | Spinach preservation and preservation method and preparation method thereof | |
| CN105145798B (en) | Refrigeration preservation method for prolonging shelf life of fresh-cut cress | |
| CN106212630B (en) | Preservation method of drone pupae | |
| CN110024987A (en) | A kind of preparation method of the lotus root with original flavor instant food | |
| CN104472475A (en) | Vacuum freezing process of palm buds | |
| CN103598323A (en) | Preservation method of fresh corn cobs | |
| CN104222902A (en) | Processing technology for leisure non-fried potato food | |
| CN108576191A (en) | A kind of preservation method for blueberry | |
| JP7194013B2 (en) | Suppressant for deteriorating texture and detachment after freezing and thawing crab | |
| CN103340365A (en) | Instant edible compressed water shield and preparation method thereof | |
| CN114128751B (en) | Method for inhibiting browning of stem cuts after picking of baby cabbage | |
| CN108967953A (en) | The preparation method of quick-frozen tomato and its quick-frozen tomato of preparation | |
| CN113100380B (en) | Color protection liquid for fresh lotus seeds and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |