CN106721949A - It is a kind of to adjust the method that nostoc chill point significantly prolongs storage period - Google Patents
It is a kind of to adjust the method that nostoc chill point significantly prolongs storage period Download PDFInfo
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- CN106721949A CN106721949A CN201611047343.9A CN201611047343A CN106721949A CN 106721949 A CN106721949 A CN 106721949A CN 201611047343 A CN201611047343 A CN 201611047343A CN 106721949 A CN106721949 A CN 106721949A
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- nostoc
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- 241000192656 Nostoc Species 0.000 title claims abstract description 99
- 238000003860 storage Methods 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000011259 mixed solution Substances 0.000 claims abstract description 10
- 238000010612 desalination reaction Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 239000011780 sodium chloride Substances 0.000 claims description 10
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 9
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 9
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 9
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- 238000012545 processing Methods 0.000 claims description 5
- 238000002525 ultrasonication Methods 0.000 claims description 5
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 238000011033 desalting Methods 0.000 claims description 4
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- 238000003780 insertion Methods 0.000 claims 1
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 241000269799 Perca fluviatilis Species 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
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- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
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- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 238000011084 recovery Methods 0.000 description 2
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- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
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- 241000192700 Cyanobacteria Species 0.000 description 1
- 241001464430 Cyanobacterium Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 240000001131 Nostoc commune Species 0.000 description 1
- 235000013817 Nostoc commune Nutrition 0.000 description 1
- 241000192543 Nostocaceae Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 102000008079 Sterol Regulatory Element Binding Protein 2 Human genes 0.000 description 1
- 108010074438 Sterol Regulatory Element Binding Protein 2 Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 210000004700 fetal blood Anatomy 0.000 description 1
- 230000007914 freezing tolerance Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000010442 halite Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The method that nostoc chill point significantly prolongs storage period is adjusted the invention discloses a kind of, belongs to food preservative technology field.Mainly include the following steps that：Raw material sorting, soak prepare, impregnate, draining, ice temperature fresh-keeping, desalination.The present invention, while being subject to ultrasonic assistant promotes nostoc for the absorption of antifreeze, makes the reduction of its chill point using the mixed solution immersion nostoc of salt and carbohydrate, and the fresh-keeping shelf life of nostoc can extend to more than 60 days.The hardness that shelf life terminal surveys nostoc is 500~600g, and elasticity is 0.80~0.95, and Free water proportion is 94~96%.
Description
Technical field
The method that nostoc chill point significantly prolongs storage period is adjusted the present invention relates to a kind of, is mainly used in nostoc
Preservation and freshness, belongs to food preservative technology field.
Background technology
Nostoc belongs to Cyanophyceae, the generally spherical frond of blue-green or black, nostocaceae.It is distributed in all over China,
Happiness is born in the soil of moistening, sandstone and rice field.The nostoc for wherein being produced with Sichuan is the most famous.The suitable growth of nostoc
Temperature between 10 DEG C to 20 DEG C, therefore the harvesting of annual March to April it is the most suitable (Qiu B, Liu J, Liu Z,
et al.Distribution and ecology of the edible cyanobacterium Ge-Xian-Mi
(Nostoc)in rice fields of Hefeng County in China[J].Journal
ofappliedphycology,2002,14(5):423-429.).The name of nostoc originates from Eastern Jin Dynasty period alchemist Ge Hong.
Ge Hong chances on this algae, and is presented to crown prince, physically fit after making it edible, and emperor is the contribution of thanks Ge Hong, in
It is that to be bestowed the name called be " nostoc ".Nostoc has long edible history and medicinal history in China.In last position of the Qin Dynasty
Emperor from crossing, nostoc is as emperor's single disclosed meals of meal.Nostoc is nutritious, containing 18 kinds of amino acid,
Protein content up to dry 50% or so.Its vitamin content is also above general food.During famous Lee physician of the Ming Dynasty
What treasure write《Compendium of Materia Medica》In, nostoc is loaded into wherein as medicine.Nostoc can treat yctalopia, scald, benefit
Gas improving eyesight.Metabolism of the nostoc for adjusting cholesterol also plays an important role, and its fat-extraction thing can suppress sterol regulation unit
The maturation of part Binding Protein 1 and Sterol regulatory element binding protein 2, so as to cause to participate in cholesterol and fatty acid metabolism base
Because of reduction (Rasmussen H E, Blobaum K R, ParkYK, the et al.Lipid extract ofNostoc for expressing
commune var.sphaeroides Kützing,a blue-green alga,inhibits the activation
ofsterol regulatory element binding proteins in HepG2cells[J].The Journal
ofnutrition,2008,138(3):476-481.), the synthesis of cholesterol is reduced.The polysaccharide of nostoc can improve anti-oxidant
Enzymatic activity, reduces the levels of peroxide of lipid.Compared with chitosan and urea polysaccharide, nostoc polysaccharide has stronger
Hygroscopicity moisture holding capacity, can improve water-retaining property (Li H, the Xu J, LiuY, et of small stratum corneum in dry conditions
al.Antioxidant and moisture-retention activities ofthe polysaccharide from
Nostoc commune[J].Carbohydrate Polymers,2011,83(4):1821-1827.).Research table in recent years
Bright, the multiple compounds of being permitted included in nostoc have antimicrobial, antiviral, antitumor and active anticancer, its nutriture value
Value and its pharmaceutical value cause that nostoc turns into important crops (Harun R, Singh M, the Forde G with economic potential
M,et al.Bioprocess engineering ofmicroalgae to produce a variety of consumer
products[J].Renewable and Sustainable Energy Reviews,2010,14(3):1037-1047.)。
With the increase of world population, people are also increasing year by year for fresh, healthy food supply requirement.In order to prolong
The shelf life of food long and its original nutritive value, quality and flavor characteristics, food preservative technology are kept also increasingly to be subject to
The attention of people.In processing, transport and storage in food, control microbial activities is extend Food Shelf-life one
Key factor.And moisture is one of main factor of influence microbial growth.Dry method reduction food is usually taken
Moisture in product extends the purpose of its shelf life to reach.Zheng Dandan has invented a kind of microwave combined arteries and veins of utilization height frequency
Rush spouted method (Chinese invention patent, the patent No. for drying efficient uniform dehydrating and conditioning carrot：201410526718.4), make
Carrot block dry basis moisture content must be nursed one's health and be down to below 0.15g/g.Zhang Min have invented a kind of utilization frozen fish and have made long shelf life local flavor
Method (Chinese invention patent, the patent No. of halogen fish：201110373509.7) after, frozen fish is thawed, carry out it is low-salt pickled then
Air-dry, then will be dried after dried fish stew in soy sauce, pack sterilized, make shelf life extension 50 days or so.But be there is also in food drying
Some problems：As thermal sensitivity nutritional ingredient is lost in drying process in food, a large amount of energy consumptions in drying process, product after drying
It is long etc. the time required to the decline of matter and rehydration.
It is of the invention to be a difference in that the method for taking ice temperature to extend nostoc shelf life compared with above-mentioned document, whole
Individual storage period, nostoc keeps fresh state, compared with the nostoc preserved after drying, it is to avoid its egg caused by drying
The denaturation of the nutriments such as white matter, farthest remains the nutritional ingredient of nostoc.Dried nostoc is in food simultaneously
Need the nostoc of the hardness after longer time, and rehydration, elastic all comparatively fresh poor with preceding rehydration, and the present invention takes low temperature
Storage method, it is to avoid the generation of such phenomenon.
Temperature is another principal element for influenceing microorganism in food growth and breeding.The putrid and deteriorated speed of food also depends on
In temperature.In order to slow down the corruption and the biochemical degradation process of itself of food, during food storage, low temperature is mainly taken
Store method.Wherein 0~4 DEG C of deepfreeze and -40~-18 DEG C of cryogenic freezing are two kinds of conventional Cord blood sides
Formula.Although 0~4 DEG C of deepfreeze can delay the putrid and deteriorated of food, with this understanding, the shelf life of food can not be obtained
To enough extensions.Be frozen in during the long-term storage of food played for the quality and security feature of food it is very important
Effect, but freezing there is also some problems.In refrigerating process, the formation of ice crystal can cause cell tissue generation irreversible
Infringement.Such as food cell structure collapse and intracellular osmotic pressure change (Mazur P.Freezing ofliving
cells:mechanisms and implications[J].American Journal of Physiology-Cell
Physiology,1984,247(3):C125-C142.).And after thawing food juice loss it is serious, influence the sense organ of food
Characteristic.Nostoc water content is preserved more than 97% by the way of chilled storage, and catastrophic collapse occurs in nostoc after defrosting,
Volume-diminished rate has had a strong impact on the organoleptic quality of nostoc up to more than 70%.The chill point of food is suitable for determining its
Reserve temperature is most important.That research ice temperature fresh-keeping technology is the Japanese clear beautiful doctor of root earliest.Ice temperature refers to less than 0 DEG C, freezes
The temperature province do not freezed more than junction temperature.In this temperature range, food is cooled down but not freezed enough, can avoid because
Cell juice loss etc. is not no after freezing damage, protein denaturation that the ice crystal of generation produces to the cell tissue of food and thawing
Sharp situation.The input of energy cost can be also reduced simultaneously.
In recent years, ice temperature fresh-keeping technology has been widely used.(Zhou Yongjun, Gao Haiyan, a Min, wait ice to Zhou Yongjun etc.
Influence [J] Chinese food journals that temperature storage is metabolized to persimmon fruit cell wall substance, 2011,11 (4):134-138.) have studied ice
The influence that temperature storage and common refrigeration are metabolized to persimmon fruit cell wall substance, it is found that Icetemperature Storage can significantly inhibit poly galactolipin
The activity of aldehydic acid enzyme and cellulase, delays the softening process of persimmon fruit.Compared with the persimmon fruit hardness of common refrigeration, Icetemperature Storage
Hardness is its 1.66 times.(Song Xiuxiang, Lu Xiaoxiang, Chen Shaohui wait Icetemperature Storages to green asparagus quality and enzymatic activity to Song Xiuxiang etc.
Influence [J] food industry science and technology, 2013,34 (11):Icetemperature Storage 325-329.) be have studied to green asparagus quality and enzyme activity
The influence of property.It was found that compared with 4 DEG C refrigerate, the green asparagus shelf life extension of Icetemperature Storage 14 days, while the hardness of green asparagus
And color and luster has obtained good holding.(Guo Li, Cheng Jianjun, Ma Ying wait research [J] food of Storage of Green Pepper Controlled Freezing-point to Guo Li etc.
Science, 2004,25 (11):323-325.) find through the green pepper after freezing point adjustment agent-lactose treatment, during Icetemperature Storage
Respiration is suppressed significantly, and storage fresh-keeping effect is more preferable.
Conventional freezing point modifier is the materials such as carbohydrate, salt, it is also possible to things such as amino acid, vitamin and calcium chloride
These conditioning agents are typically configured to solution by matter, then will fresh-keeping food be placed in immersion treatment in solution.Fan Sanhong is invented
Minced fillet freezing point modifier and its adjusting method (Chinese invention patent, the patent No.：201010278784.6), when beating routed, toward fish
The minced fillet ice prepared by a certain percentage by glycine, salt, fish-bone enzymolysis polypeptide, sucrose and sorbierite of 4-5% is added in gruel
Point conditioning agent so that minced fillet freeze point depression is to -2.6~-2.4 DEG C.Luo Hongyu has invented a kind of ice for perch ice temperature fresh-keeping
Point conditioning agent and application method (Chinese invention patent, the patent No.：201210536428.9), by lactose, calcium chloride, vitamin C
And ethanol is configured to freezing point modifier solution according to a certain percentage, find perch after being processed through freezing point modifier, freezing point from-
1.2 DEG C can be reduced to -3.6 DEG C, and ice temperate zone scope is also extended to -3.6 DEG C -0 DEG C from -1.2 DEG C -0 DEG C.The expansion in ice temperate zone,
So that the precision reduction that perch is controlled device temperature, has saved cost.In terms of fruits and vegetables, Shandong dawn Xiang has been invented fruits and vegetables freezing point and has been answered
Close conditioning agent and its application method (Chinese invention patent, the patent No.：200810042538.3), by calcium chloride, vitamin C and δ-
Example is configured to composite solution to lipoprotein solution according to a certain volume in glucose saccharic acid, with reference to Vacuum infusion techniques so that the freezing point of fruits and vegetables
Decline 0.5 DEG C~1 DEG C so that the color and luster and nutritional ingredient of fruits and vegetables are preferably preserved.
Compared with above-mentioned document, fresh nostoc impregnated in sodium chloride, trehalose and wheat by of the invention being a difference in that
2h in the mixed solution of bud sugar, while taking ultrasonication 20min, auxiliary promotes nostoc being absorbed into for antifreeze
Journey.
Low temperature can suppress the growth and breeding of microorganism, delay the putrid and deteriorated process of food.Icetemperature Storage condition can make
Food suppresses growth metabolism activity and the food of microorganism to greatest extent in the case where not freezing not destroying its eucaryotic cell structure
Product respiration in itself, prolongs storage period.Cao Binghai has invented a kind of method of storing beef with ultra-ice temperature, and (Chinese invention is special
Profit, the patent No.：200710176350.3), beef be first cooled to 2 DEG C or so, then by continuous cooling program make its be cooled to-
1.0~-3.0 DEG C, under this reserve temperature, beef does not freeze, and storage time was up to 90 days.Thank to trichite and understand that a kind of ice temperature is protected
Method (Chinese invention patent, the patent No. of fresh extension pork shelf life：200810042538.3), gathered by moisture recorder
Temperature variations of the pork in -18 DEG C of refrigerators, the freezing point for measuring pork is -1.0 DEG C~-1.5 DEG C.Then by refrigerator temperature
Be set to -1 DEG C, find compared with 4 DEG C of pork of refrigeration, the pork shelf life extension of Icetemperature Storage 15 days, organoleptic quality compared with
It is good, and juice loss is few.Sun Yuanmin has invented a kind of ice temperature fresh-keeping method of edible mushroom (Chinese invention patent, the patent No.：
200410098984.8) sprayed before, edible mushroom is taken or be stained with not 1% vitamin c solution, ice temperature storehouse ice temperature range model after adopting
Enclose and be set to -1 DEG C~0 DEG C, selection Icetemperature Storage, transport and listing so that the freshness date of edible mushroom is 11-28 days, is extended
Its freshness date, preferably saves nutriment.
It is of the invention to be a difference in that sodium chloride, 3% that fresh nostoc is dipped in 5% compared with above-mentioned document
In trehalose and 2% maltose mixed solution, promote nostoc for the absorption process of antifreeze with ultrasonic assistant, reduce
The chill point of nostoc, significantly extends its freshness date.
To sum up, compared with the method that other are reported, the present invention uses Icetemperature Storage nostoc, it is to avoid because drying process is drawn
The loss of the nutritional ingredient for rising and dried rehydration stage, farthest remain the nutriment in nostoc and its sense
Official's quality；Take ultrasonic assistant to impregnate simultaneously, improve absorption of the nostoc for antifreeze so that the chill point of nostoc
- 3.4 DEG C are reduced to, shelf life extension was to more than 60 days.
The content of the invention
The method that nostoc chill point significantly prolongs storage period is adjusted it is an object of the invention to provide a kind of, leaching is have studied
The influence of bubble treatment and ultrasonic assistant dipping to nostoc chill point, finds the leaching for more effectively reducing nostoc chill point
Stain mode.By the application of halite, trehalose and maltose, the chill point of nostoc can be effectively reduced, while
The putrid and deteriorated of nostoc can be well controlled, the quality of storage period nostoc is improved, helps enterprise to improve its economic benefit.
Technical scheme：
A kind of to adjust the method that nostoc chill point significantly prolongs storage period, step is：
(1) raw material sorting：Selection is ripe, and profile is complete, have no mechanical damage, full, mellow and full nostoc；
(2) soak is prepared：It is configured to containing 5% sodium chloride, 3% marine alga with distilled water, sodium chloride, trehalose and maltose
The mixed solution 100g of sugar and 2% maltose；
(3) impregnate：The qualified nostoc that 100g is sub-elected is weighed, is placed in mixed solution, being first subject to frequency is
45KHz, power are the ultrasonication 20 minutes of 150W, are then soaked 2 hours under normal temperature condition；
(4) drain：The nostoc for finishing will be soaked to pull out, its surface moisture is drained, the electrode of thermocouple is inserted into Ge Xian
The core of rice, is placed in -18 DEG C of refrigerator, and temperature acquisition measures nostoc chill point for -3.4 DEG C at intervals of 5s；
(5) ice temperature fresh-keeping：Nostoc after draining is put into valve bag, and each valve bag stays 1/3 space, be placed in-
Preservation in 2.5 DEG C of refrigerator, carries out texture and low field nmr analysis during preservation to nostoc, it is found that nostoc does not freeze,
And texture characteristic keeps preferable；
(6) desalination：Nostoc after ice temperature fresh-keeping, immersion carries out desalting processing in 2 hours in distilled water.
Beneficial effects of the present invention：
1st, in freezing point modifier of the present invention, sodium chloride, trehalose and maltose are natural materials, with Ge Xian
Macromolecular substances in rice are combined, and improve the freezing tolerance of nostoc, are conducive to the reduction of nostoc freezing point.
2nd, the present invention promotes nostoc for the absorption of freezing point modifier using ultrasonic assistant dipping, effectively shortens leaching
The bubble time.
3rd, the present invention have studied the method for effectively reducing nostoc chill point, while sodium chloride can suppress the growth of microorganism
Breeding so that the nostoc of Icetemperature Storage is extended 40 days or so than the nostoc freshness date of 4 DEG C of refrigerations.
Specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment.
Embodiment 1：Method of the nostoc chill point reduction of a diameter of 4~5mm significantly to prolong storage period
Choose that profile is complete, have no mechanical damage, mellow and full, maturation, the nostoc of a diameter of 4~5mm, be placed in 5% sodium chloride,
In the mixed solution of 3% trehalose and 2% maltose, first it is subject to frequency for 45KHz, power are 20 points of the ultrasonication of 150W
Clock, is then soaked 2 hours under normal temperature condition, drains the moisture on its surface, and the electrode of thermocouple is inserted the center of nostoc
Part, is placed in and its chill point is surveyed in -18 DEG C of refrigerator.It is -3.4 DEG C to measure now its chill point.Remaining nostoc is loaded
In sealed bag, 1/3 space is stayed to be breathed for nostoc.It is subsequently placed in -2.5 DEG C of refrigerator and is preserved.To nostoc
Texture and the detection of low field nuclear-magnetism are carried out, it is found that nostoc does not freeze, and its elasticity and recovery are superior to untreated nostoc.
The hardness that shelf life terminal surveys nostoc is 600g, and elasticity is 0.95, and Free water proportion is 94%.Shelf life extension is extremely
68 days.Before edible, nostoc soaks after carrying out desalting processing within 2 hours in distilled water, and salinity is in tolerance interval.
Embodiment 2：Method of the nostoc chill point reduction of a diameter of 7~8mm significantly to prolong storage period
Choose that profile is complete, have no mechanical damage, mellow and full, maturation, the nostoc of a diameter of 7~8mm, be placed in 5% sodium chloride,
In the mixed solution of 3% trehalose and 2% maltose, first it is subject to frequency for 45KHz, power are 20 points of the ultrasonication of 150W
Clock, is then soaked 2 hours under normal temperature condition, and nostoc is pulled out, drains the moisture on its surface, and the electrode of thermocouple is inserted
The core of nostoc, is placed in and its chill point is surveyed in -18 DEG C of refrigerator.It is -3.2 DEG C to measure now its chill point.By residue
Nostoc be fitted into sealed bag, stay 1/3 space to be breathed for nostoc.It is subsequently placed in -2.5 DEG C of refrigerator and is store
Hide, texture and the detection of low field nuclear-magnetism are carried out to nostoc, it is found that nostoc does not freeze, and its elasticity and recovery are superior to not locate
The nostoc of reason.The hardness that shelf life terminal surveys nostoc is 500g, and elasticity is 0.80, and Free water proportion is 96%.
Shelf life extension was to 61 days.Before edible, nostoc soaks after carrying out desalting processing within 2 hours in distilled water, and salinity is acceptable
In the range of.
Claims (5)
- It is 1. a kind of to adjust the method that nostoc chill point significantly prolongs storage period, it is characterised in that：Mainly include the following steps that：(1) raw material sorting：Selection is ripe, and profile is complete, have no mechanical damage, full, mellow and full nostoc；(2) soak is prepared：Mixed solution 100g is configured to distilled water, sodium chloride, trehalose and maltose；(3) impregnate：The qualified nostoc that 100g is sub-elected is weighed, is placed in mixed solution, be first subject to 20 points of ultrasonication Clock, then soaks 2 hours under normal temperature condition；(4) drain：The nostoc for finishing will be soaked to pull out, its surface moisture is drained, nostoc chill point is measured and be reduced to -3.4 DEG C；(5) ice temperature fresh-keeping：Nostoc after draining is put into valve bag, is placed in preservation in -2.5 DEG C of refrigerator；(6) desalination：Nostoc after ice temperature fresh-keeping soaks 2 hours in distilled water and carries out desalting processing.
- 2. the method that a kind of regulation nostoc chill point according to claim 1 significantly prolongs storage period, its feature exists In：Mixed solution described in step (2) contains 5% sodium chloride, 3% trehalose and 2% maltose.
- 3. the method that a kind of regulation nostoc chill point according to claim 1 significantly prolongs storage period, its feature exists In：The frequency of step (3) described ultrasonic wave is 45KHz, power is 150W.
- 4. the method that a kind of regulation nostoc chill point according to claim 1 significantly prolongs storage period, its feature exists In：The core of the nostoc after surface moisture will be drained the electrode insertion step (4) of thermocouple Suo Shu, be placed in -18 DEG C In refrigerator, temperature acquisition measures nostoc chill point at intervals of 5s.
- 5. the method that regulation nostoc chill point according to claim 1 significantly prolongs storage period, it is characterised in that：Step When nostoc being loaded into valve bag in (5) suddenly, 1/3 space is reserved.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108611304A (en) * | 2018-05-16 | 2018-10-02 | 常德炎帝生物科技有限公司 | A kind of method that nostoc ecological simulation is fresh-keeping |
| CN109757648A (en) * | 2019-01-25 | 2019-05-17 | 常德炎帝生物科技有限公司 | A method of impregnation promotes solid content inside conditioning nostoc |
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|---|---|---|---|---|
| CN102239906A (en) * | 2011-07-18 | 2011-11-16 | 华南农业大学 | Method of reducing freezing point of fresh-cut flesh of leechee |
| CN103053682A (en) * | 2013-01-28 | 2013-04-24 | 天津商业大学 | Fruit/vegetable freezing point composite modifier and using method thereof |
| CN105994620A (en) * | 2016-05-23 | 2016-10-12 | 中南林业科技大学 | Preparation method of nostoc sphaeroides yoghurt |
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2016
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| CN102239906A (en) * | 2011-07-18 | 2011-11-16 | 华南农业大学 | Method of reducing freezing point of fresh-cut flesh of leechee |
| CN103053682A (en) * | 2013-01-28 | 2013-04-24 | 天津商业大学 | Fruit/vegetable freezing point composite modifier and using method thereof |
| CN105994620A (en) * | 2016-05-23 | 2016-10-12 | 中南林业科技大学 | Preparation method of nostoc sphaeroides yoghurt |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108611304A (en) * | 2018-05-16 | 2018-10-02 | 常德炎帝生物科技有限公司 | A kind of method that nostoc ecological simulation is fresh-keeping |
| CN108611304B (en) * | 2018-05-16 | 2020-09-25 | 常德炎帝生物科技有限公司 | Ecological simulation preservation method for nostoc sphaeroides |
| CN109757648A (en) * | 2019-01-25 | 2019-05-17 | 常德炎帝生物科技有限公司 | A method of impregnation promotes solid content inside conditioning nostoc |
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