CN106615066A - Preserving method for processing unsheathed phyllostachys heterocycla var. pubescens by utilizing fence technology - Google Patents

Preserving method for processing unsheathed phyllostachys heterocycla var. pubescens by utilizing fence technology Download PDF

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Publication number
CN106615066A
CN106615066A CN201611010747.0A CN201611010747A CN106615066A CN 106615066 A CN106615066 A CN 106615066A CN 201611010747 A CN201611010747 A CN 201611010747A CN 106615066 A CN106615066 A CN 106615066A
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bamboo shoot
bamboo
shoot
moso
sheaths
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赵宇瑛
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Zhejiang Agricultural Business College
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Zhejiang Agricultural Business College
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/04Freezing; Subsequent thawing; Cooling
    • A23B7/05Freezing; 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154Organic compounds; Microorganisms; Enzymes

Abstract

The invention discloses a preserving method for processing unsheathed phyllostachys heterocycla var. pubescens by utilizing a fence technology. The method comprises the following process flow: harvesting phyllostachys heterocycla var. pubescens, precooling in a gradient manner after harvesting, downwardly putting tips of the phyllostachys heterocycla var. pubescens, rinsing soil on the surfaces of fresh sheaths with clear water, removing the sheaths, cutting inedible parts of the bases of the phyllostachys heterocycla var. pubescens, uniformly spraying Baijiu (52 degrees) onto the surfaces of the phyllostachys heterocycla var. pubescens, immersing incisions of the phyllostachys heterocycla var. pubescens into the Baijiu for 5min, drying by cold air blowing, immersing the phyllostachys heterocycla var. pubescens into a 1.5% chitosan solution respectively, fishing out, drying by cold air blowing, putting into a plastic basket, performing cold storage at the temperature of 2 plus or minus 1 DEG C, raising the temperature in a gradient manner, and leaving from a warehouse. With the method, the phyllostachys heterocycla var. pubescens can be treated through organic combination of fence factors, so that the increase in cellulose and lignin of the phyllostachys heterocycla var. pubescens can be significantly reduced, the loss of water and the consumption of nutritional quality of the phyllostachys heterocycla var. pubescens are reduced, and various quality requirements after storage of the phyllostachys heterocycla var. pubescens are met; the method provided by the invention is easy to master and implement and good in preservative effect.

Description

A kind of utilization hurdle technology processes the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot
Art
The invention belongs to vegetable fresh-keeping processing technology field, is related to a kind of method for storing and refreshing of moso bamboo shoot.
Background technology
Moso bamboo shoot(Phyllostachys heterocyclaVar. Pubescens)It is a kind of high microsteping, high nitrogen, height The very low pollution-free food of mineral nutrient element and carbohydrate and crude fat content, with delicious flavour, it is nutritious the characteristics of, have Phencyclidine and middle ease constipation, clearing heat and eliminating phlegm, relieving restlessness of quenching one's thirst, heat-clearing beneficial gas, profit are every refreshing stomach, diuresis defaecation, removing toxic substances promoting eruption, nourishing the liver Improving eyesight, the effect for helping digestion, can also Appetizing spleen-tonifying, wide intestines profit diaphragm leads to intestines defecation, opens diaphragm slit phlegm, disappear greasy, deinebriating effect. Moso bamboo shoot is processed to various dried products favored by consumers and canned pack in addition to eating raw as vegetables, also(Lv Wen Virtue and Liao Guohua, 1996).Moso bamboo shoot is distributed very extensively in Zhejiang, wherein 98.3 ten thousand mu of the existing bamboo grove area in Shaoxin City, accounts for the whole province bamboo Woods area 8.2%.Wherein 86.5 ten thousand mu of mao bamboon, bamboo, bamboo shoots become the largest industrial sector in Shaoxin City mountain area.It is also local farmers weight The income crop wanted.But bamboo shoot peak season is produced, Habitat producing is limited in one's ability, and drug on the market for fresh bamboo shoot, causes bamboo shoot valency low, sternly Bamboo shoot agriculture enthusiasm is damaged again;Meanwhile, the shoot of mao bamboo place of production is mainly in mountain area, and the facility condition for adopting rear treatment in situ is poor, and fresh bamboo shoot are processed not Immediately, bamboo shoot meat is aging fast, and loss wastes big, increases processing cost.Therefore, fresh bamboo shoots preservation technology is still the urgent of industry development Demand.Thus, based on easier, economic and practical, safely and effectively principle is operated, continue research and development and be available for selecting moso bamboo shoot fresh-keeping New and practical method/new technology still has important practical significance and using value.
It is existing that correlation adopts reporting for work for rear fresh bamboo shoots preservation technology.Research shows that hypobaric and refrigerated preservation can suppress the shoot of mao bamboo to preserve The Tissue Browning of period and the generation gone mouldy, reduce the accumulation of MDA in tissue, reduce the activity of PAL, POD and PPO, Delay the increase of lignin synthesis and tissue hardness(Chen Huiyun etc., 2011).Microwave treatment technology combines cryopreservation to horseshoe Bamboo shoot are fresh-keeping also to have certain effect.The fresh bambusa lapidea shoots of microwave treatment are for example utilized, and it is cold at 2 ~ 5 DEG C with reference to bio-preservative Hide, outward appearance, smell, color and luster and the mouthfeel for post-processing bamboo shoot in 12-15 days does not have difference with new fresh bamboo shoots(He Xiaorong, 2004);Change Learn the method that material or chemical substance add film, such as bad hematic acid+cysteine+citric acid+carboxymethylcellulose calcium film, sulfurous Sour sodium+konjaku glucomannan and chitosan coating, the film method such as in combination with low temperature, air conditioned storage can suppress bamboo shoot body generation Thank, reduce weight-loss ratio, suppress lignifying process, slow down the oxidizing brown stain of bamboo shoot body, microbial infection, and then extend bamboo shoots storage period (Pan Bin. 2003;Chen Mingmu etc., 2003).Research finds to preserve 8d still under 2-3 DEG C of low temperature after bambusa lapidea shoots are microwaved Have preferable edible quality, but have been surprisingly found that heating easily occur in microwave treatment bambusa lapidea shoots and boil symptom and change the outer of bamboo shoot meat Sight, smell, color and luster and mouthfeel, therefore, select suitable microwave intensity and action time of crucial importance(High honored guest etc., 2008). Liu Fazhong etc.(2008)Research shows, under 2-5 DEG C of holding conditions, bambusa lapidea shoots base portion is dipped in the container containing nutrient solution, often Water 1 time every 1d, bambusa lapidea shoots freshness date can extend about 30 days(High honored guest etc., 2008).However, due to facility requirements and can grasp Property etc. factor restriction, these preservation technique methods in production large-scale application also have very big difficulty.Thus, based on operation Comparison is easy, economic and practical, safely and effectively principle, carries on moso bamboo shoot post-harvest fresh-keeping new method, new technology and still compels The eyebrows and eyelashes.
The content of the invention
The present invention mainly overcomes the shortcomings of above method and provides a kind of mao bamboon keeping method for fresh bamboo shoot, and this method can effectively prevent The only fibrillatable of moso bamboo shoot, lignifying, brown stain, dehydration.The freshness date of moso bamboo shoot can be extended, it is ensured that after moso bamboo shoot storage Every quality requirements, it is ensured that the fresh food quality of moso bamboo shoot.
The particular content of the present invention is as follows:
A kind of utilization hurdle technology processes the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot, and its technological process is:Adopt rear moso bamboo shoot → adopt Afterwards gradient precooling → mao bamboon tender tips of bamboo shoot rinse down the soil on fresh bamboo shoot sheaths of bamboo shoots surface with clear water, peel off bamboo shoot sheaths of bamboo shoots, and excision bamboo shoot base portion is not edible Partly → white wine( 52°)5 min → cold wind is dried up → respectively will in uniform sprinkling moso bamboo shoot surface and shoot of mao bamboo otch white pickling wine Moso bamboo shoot immerses in 1.5% chitosan solution → pulls rear cold wind out and dry up → be put into plastic crate → 2 ± 1 DEG C refrigeration → gradient increased temperature Outbound afterwards.
Further, described rear gradient precooling of adopting is:The moso bamboo shoot harvested in bamboo grove is placed in into 20 ± 1 DEG C, RH 85- 1 h is placed in 90% environment, then reduces the temperature to 15 ± 1 DEG C, RH 85-90% 1 h of placement;10 ± 1 DEG C, RH 85- are down to again 90% places 1 h, then is down to 5 ± 1 DEG C, RH 85-90% 1 h of placement.
Further, the described mao bamboon tender tips of bamboo shoot rinse down the soil on fresh bamboo shoot sheaths of bamboo shoots surface with clear water, peel off bamboo shoot sheaths of bamboo shoots, cut off bamboo shoot Base portion non-edible part is referred to:In the environment of 5 ± 1 DEG C, RH 85-90%, the mao bamboon tender tips of bamboo shoot rinse fresh bamboo shoot sheaths of bamboo shoots table with clear water down The soil in face, peels off bamboo shoot sheaths of bamboo shoots, cuts off bamboo shoot base portion non-edible part, it is to avoid water enters bamboo shoot sheaths of bamboo shoots affects the storage of moso bamboo shoot.
Further, described white wine uniformly sprays 5 min in moso bamboo shoot surface and shoot of mao bamboo otch white pickling wine and refers to:Will The bamboo shoot for peelling off bamboo shoot sheaths of bamboo shoots are placed in a porcelain dish, and the tender tips of bamboo shoot are upwards, plus white wine soaks to bamboo shoot undercut 1cm eminence and pulled out after 5 min The shoot of mao bamboo is placed on a shelf, and white wine is uniformly sprayed at the moso bamboo shoot put on the top of the shelf with watering can;
Further, described cold wind is dried up and referred to:Will be through white wine( 52°)Bamboo shoots on the top of the shelf are put after sprinkling and immersion 2 ± 1 DEG C are transferred to, cold wind are opened in the freezer of RH 85-90% and is dried up.
Further, it is described respectively moso bamboo shoot to be immersed and referred in 1.5% chitosan solution:It is placed on 2 ± 1 DEG C, RH The moso bamboo shoot dried up with cold wind in 85-90% freezers immerses in 1.5% chitosan coating liquid and carries out coating problems.
Further, it is described pull rear cold wind out and dry up refer to:The hair pulled out after immersing in 1.5% chitosan coating liquid Bamboo shoots open cold wind and dry up in 2 ± 1 DEG C, the freezer of RH 85-90%.
Further, the described plastic crate that is put into is referred to:The shoot of mao bamboo that cold wind is dried up is put into clean plastic crate(50 cm ×30 cm×15 cm)In, basket polyethylene plastic bag(Low density polyethylene (LDPE) bag(LDPE), thickness be 0.04 mm, 75 cm × 50 cm)Cover.
Further, 2 ± 1 DEG C of refrigeration is:By through pre-treatment after moso bamboo shoot be stored in 2 ± 1 DEG C, RH 85- Deposit in 90% freezer, Storage Format is placed on shelf for plastic crate, in every layer frame one layer of plastic crate is put.
Further, after moso bamboo shoot refrigeration terminates, storehouse temperature rise is placed 1 h, then is warming up to 5 ± 1 DEG C, RH 85-90% 10 ± 1 DEG C, place 1 h in the environment of RH 85-90%, be finally warming up to 15 ± 1 DEG C, RH 85-90% place 1 h, in this bar Refrigerator car is transported to outbound under part.
To suppress the growth and breeding of microorganism, various processing methods are employed, each method is exactly one fence, is taken Several measures are exactly several fence.Wherein innovation shows 1. several hurdles(Rinse, peel off bamboo shoot sheaths of bamboo shoots, 52 ° of white wine of sprinkling, Apply chitosan film etc.)Combination preservation and freshness is carried out to moso bamboo shoot;2. white wine is used( 52°)Immersion moso bamboo shoot otch and White wine sprays the original creation that the whole shoot of mao bamboo is the present invention.The present invention has one's own knack compared with prior art, by multiple hurdles Combination is preserved to moso bamboo shoot;Furthermore whole moso bamboo shoot is processed using white wine, white wine is to some pathogen tools There is direct bacteriostasis, while according to previous investigation, ethanol(White wine contains 52% ethanol)Process can suppress PPO, POD Activity, so as to reduce the generation of brown stain and the decline of quality.Therefore, can be reached with white wine process moso bamboo shoot antibacterial well With prevent-browning effect.
Another feature of the present invention be gradient to the cold after, using 2 ± 1 DEG C of Cord bloods, limit the basis generation of moso bamboo shoot Thank, reduce the consumption of nutritional quality, be conducive to the holding of moso bamboo shoot quality, and the method for the present invention to be easy to grasp, input is low, It is a kind of very practical mao bamboon keeping method for fresh bamboo shoot.
Description of the drawings
Fig. 1 is that the present invention processes moso bamboo shoot in the change of storage period content of lignin;
Fig. 2 is that the present invention processes moso bamboo shoot in the change of storage period content of cellulose;
Fig. 3 is that the present invention processes moso bamboo shoot in the change of storage period edible rate.
Specific embodiment
Below in conjunction with the accompanying drawings the invention will be further described.
Example performs the time during 2014.04-2016.08, and annual sampling is once done altogether 3 repetitions and tested.
The utilization hurdle technology of the present invention processes the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot, and its technological process is:Adopt rear hair Bamboo shoots → adopt the soil that rear gradient precooling → mao bamboon tender tips of bamboo shoot rinse down fresh bamboo shoot sheaths of bamboo shoots surface with clear water, peel off bamboo shoot sheaths of bamboo shoots, cut off bamboo shoot base Portion's non-edible part → white wine( 52°)5 min → cold wind is dried up in uniform sprinkling moso bamboo shoot surface and shoot of mao bamboo otch white pickling wine → respectively by moso bamboo shoot immerse 1.5% chitosan solution in → pull out rear cold wind dry up → be put into plastic crate → 2 ± 1 DEG C refrigeration → Outbound after gradient increased temperature.
The harvesting of moso bamboo shoot:Select the morning 5 of fine day:30-8:30 adopt bamboo shoot, choose length 25-30 cm, diameter 8-12 Cm, no disease and pests harm, bamboo shoot body is without deformity, not damaged, the tender moso bamboo shoot of fresh children.
Adopt rear gradient precooling:1 is placed during the moso bamboo shoot harvested in bamboo grove is placed in into 20 ± 1 DEG C, the environment of RH 85-90% H, then reduce the temperature to 15 ± 1 DEG C, RH 85-90% 1 h of placement;10 ± 1 DEG C are down to again, RH 85-90% place 1 h, then be down to 5 ± 1 DEG C, RH 85-90% 1 h of placement;
The moso bamboo shoot mao bamboon tender tips of bamboo shoot rinse down the soil on fresh bamboo shoot sheaths of bamboo shoots surface with clear water, peel off bamboo shoot sheaths of bamboo shoots, the not edible portion of excision bamboo shoot base portion Divide and refer to:In the environment of 5 ± 1 DEG C, RH 85-90%, the mao bamboon tender tips of bamboo shoot rinse down the soil on fresh bamboo shoot sheaths of bamboo shoots surface with clear water, peel off Bamboo shoot sheaths of bamboo shoots, cuts off bamboo shoot base portion non-edible part, it is to avoid water enters bamboo shoot sheaths of bamboo shoots affects the storage of moso bamboo shoot, emphasizes that moso bamboo shoot tangent plane will put down It is whole;
White wine( 52°)5 min are referred in uniform sprinkling moso bamboo shoot surface and shoot of mao bamboo otch white pickling wine:The bamboo shoot of bamboo shoot sheaths of bamboo shoots will be peelled off In being placed on a porcelain dish, and the tender tips of bamboo shoot are upwards, plus white wine( 52°)Soak to bamboo shoot undercut 1cm eminence and pull shoot of mao bamboo pendulum after 5 min out It is placed on a shelf, with watering can by white wine( 52°)Uniformly it is sprayed at the moso bamboo shoot put on the top of the shelf;
Cold wind is dried up and referred to:Will be through white wine( 52°)The bamboo shoots put on the top of the shelf after sprinkling and immersion are transferred to 2 ± 1 DEG C, RH Cold wind is opened in the freezer of 85-90% to dry up;
Moso bamboo shoot is immersed respectively is referred in 1.5% chitosan solution:It is placed on 2 ± 1 DEG C, is blown with cold wind in RH 85-90% freezers Dry moso bamboo shoot is immersed in 1.5% chitosan coating liquid carries out coating problems;
Pull rear cold wind out and dry up and refer to:The moso bamboo shoot pulled out after immersing in 1.5% chitosan coating liquid is in 2 ± 1 DEG C, RH 85- Cold wind is opened in 90% freezer to dry up;
It is put into plastic crate to refer to:The shoot of mao bamboo that cold wind is dried up is put into clean plastic crate(50 cm×30 cm×15 cm)In, basket Use polyethylene plastic bag(Low density polyethylene (LDPE) bag(LDPE), thickness is 0.04 mm, 75 cm × 50 cm)Cover, it is to avoid moisture Evaporation, polyethylene plastic bag is not exclusively sealed;
Cold preserving method:Deposit during moso bamboo shoot after the above 8 process is stored in into 2 ± 1 DEG C, the freezer of RH 85-90%, storage Form is placed on shelf for plastic crate, and in every layer frame one layer of plastic crate is put.
Storage period, lignin, cellulose, edible rate changes of contents are determined per 5d, and hurdle technology treatment group compares control group Change is slow, and after 40 d of storage, the edible rate for the treatment of group can keep 83.96%;
As Figure 1-3, lignin and cellulose are the chief components of plant cell wall, support is played to cell and is protected Effect.How many lignin and content of cellulose directly affect the edible quality of fruits and vegetables in fruits and vegetables.Using hurdle technology process for The synthesis for suppressing lignin and cellulose has obvious inhibitory action.The lignin of 40 days post processing group shoots of mao bamboo of storage rises Gesture is slower, stores the content of cellulose for the treatment of group significantly lower than control.
Storage period moso bamboo shoot edible rate is presented downward trend, and compared with control group, treatment group edible rate is significantly lower than Control.
Test examples repeat 3 years, and index of quality rule is basically identical.

Claims (10)

1. a kind of utilization hurdle technology processes the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot, and its technological process is:Adopt rear moso bamboo shoot → The soil that rear gradient precooling → mao bamboon tender tips of bamboo shoot rinse down fresh bamboo shoot sheaths of bamboo shoots surface with clear water is adopted, bamboo shoot sheaths of bamboo shoots is peelled off, excision bamboo shoot base portion can not Food part → white wine uniformly spray 5 min → cold wind in moso bamboo shoot surface and shoot of mao bamboo otch white pickling wine dry up → respectively by mao bamboon In bamboo shoot 1.5% chitosan solution of immersion → pull rear cold wind out and dry up → be put into go out after plastic crate → 2 ± 1 DEG C refrigeration → gradient increased temperature Storehouse.
It is 2. as claimed in claim 1 to utilize hurdle technology to process the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot, it is characterised in that:Institute The rear gradient precooling of adopting stated is:1 h is placed during the moso bamboo shoot harvested in bamboo grove is placed in into 20 ± 1 DEG C, the environment of RH 85-90%, 15 ± 1 DEG C, RH 85-90% 1 h of placement are reduced the temperature to again;Be down to again 10 ± 1 DEG C, RH 85-90% place 1 h, then be down to 5 ± 1 DEG C, RH 85-90% 1 h of placement.
It is 3. as claimed in claim 1 to utilize hurdle technology to process the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot, it is characterised in that:Institute The mao bamboon tender tips of bamboo shoot stated rinse down the soil on fresh bamboo shoot sheaths of bamboo shoots surface with clear water, peel off bamboo shoot sheaths of bamboo shoots, and excision bamboo shoot base portion non-edible part is referred to: In the environment of 5 ± 1 DEG C, RH 85-90%, the mao bamboon tender tips of bamboo shoot rinse down the soil on fresh bamboo shoot sheaths of bamboo shoots surface with clear water, peel off bamboo shoot sheaths of bamboo shoots, cut Except bamboo shoot base portion non-edible part, it is to avoid water enters bamboo shoot sheaths of bamboo shoots affects the storage of moso bamboo shoot.
It is 4. as claimed in claim 1 to utilize hurdle technology to process the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot, it is characterised in that:Institute The white wine stated uniformly sprays 5 min in moso bamboo shoot surface and shoot of mao bamboo otch white pickling wine and refers to:The bamboo shoot for peelling off bamboo shoot sheaths of bamboo shoots are placed on into one In individual porcelain dish, and the tender tips of bamboo shoot are upwards, plus white wine pulls the shoot of mao bamboo out and is placed in a shelf to bamboo shoot undercut 1cm eminence 5 min of immersion On, white wine is uniformly sprayed at the moso bamboo shoot put on the top of the shelf with watering can.
It is 5. as claimed in claim 1 to utilize hurdle technology to process the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot, it is characterised in that:Institute The cold wind stated is dried up and referred to:Will be through white wine( 52°)The bamboo shoots put on the top of the shelf after sprinkling and immersion are transferred to 2 ± 1 DEG C, RH Cold wind is opened in the freezer of 85-90% to dry up.
It is 6. as claimed in claim 1 to utilize hurdle technology to process the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot, it is characterised in that:Institute State respectively immerse moso bamboo shoot is referred in 1.5% chitosan solution:It is placed on 2 ± 1 DEG C, is blown with cold wind in RH 85-90% freezers Dry moso bamboo shoot is immersed in 1.5% chitosan coating liquid carries out coating problems.
It is 7. as claimed in claim 1 to utilize hurdle technology to process the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot, it is characterised in that:Institute The rear cold wind of pulling out stated is dried up and referred to:The moso bamboo shoot pulled out after immersing in 1.5% chitosan coating liquid is in 2 ± 1 DEG C, RH 85- Cold wind is opened in 90% freezer to dry up.
It is 8. as claimed in claim 1 to utilize hurdle technology to process the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot, it is characterised in that:Institute The plastic crate that is put into stated is referred to:The shoot of mao bamboo that cold wind is dried up is put into clean plastic crate(50 cm×30 cm×15 cm)In, basket Use polyethylene plastic bag(Low density polyethylene (LDPE) bag(LDPE), thickness is 0.04 mm, 75 cm × 50 cm)Cover.
It is 9. as claimed in claim 8 to utilize hurdle technology to process the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot, it is characterised in that:Institute Stating 2 ± 1 DEG C of refrigerations is:By through pre-treatment after moso bamboo shoot be stored in 2 ± 1 DEG C, the freezer of RH 85-90% in deposit, deposit Put form and be placed on shelf for plastic crate, in every layer frame one layer of plastic crate is put.
It is 10. as claimed in claim 1 to utilize hurdle technology to process the preservation method without bamboo shoot sheaths of bamboo shoots moso bamboo shoot, it is characterised in that: After moso bamboo shoot refrigeration terminates, storehouse temperature rise is placed 1 h, then be warming up to 10 ± 1 DEG C, RH 85-90% to 5 ± 1 DEG C, RH 85-90% Environment in place 1 h, be finally warming up to 15 ± 1 DEG C, RH 85-90% place 1 h, under these conditions refrigerator car be transported to out Storehouse.
CN201611010747.0A 2016-11-17 2016-11-17 Preserving method for processing unsheathed phyllostachys heterocycla var. pubescens by utilizing fence technology Pending CN106615066A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107197933A (en) * 2017-08-02 2017-09-26 合肥元政农林生态科技有限公司 A kind of processing method for keeping fresh of bamboo shoots
CN108157491A (en) * 2018-01-31 2018-06-15 浙江省亚热带作物研究所 A kind of green bamboo keeping method for fresh bamboo shoot

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101507448A (en) * 2009-03-02 2009-08-19 浙江省安吉嘉翔食品有限公司 Boiled bamboo shoots biological preserving method and biological preservative thereof
CN102415440A (en) * 2011-12-13 2012-04-18 西南大学 Bamboo shoot preservative and application thereof
CN105638864A (en) * 2015-12-31 2016-06-08 浙江农业商贸职业学院 Preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101507448A (en) * 2009-03-02 2009-08-19 浙江省安吉嘉翔食品有限公司 Boiled bamboo shoots biological preserving method and biological preservative thereof
CN102415440A (en) * 2011-12-13 2012-04-18 西南大学 Bamboo shoot preservative and application thereof
CN105638864A (en) * 2015-12-31 2016-06-08 浙江农业商贸职业学院 Preservation method of phyllostachys heterocycla shoots with shells through combination of Chinese liquor treatment and low-temperature treatment

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107197933A (en) * 2017-08-02 2017-09-26 合肥元政农林生态科技有限公司 A kind of processing method for keeping fresh of bamboo shoots
CN108157491A (en) * 2018-01-31 2018-06-15 浙江省亚热带作物研究所 A kind of green bamboo keeping method for fresh bamboo shoot

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