CN107897349A - A kind of biological fresh-keeping method of fresh bamboo shoots - Google Patents
A kind of biological fresh-keeping method of fresh bamboo shoots Download PDFInfo
- Publication number
- CN107897349A CN107897349A CN201711158320.XA CN201711158320A CN107897349A CN 107897349 A CN107897349 A CN 107897349A CN 201711158320 A CN201711158320 A CN 201711158320A CN 107897349 A CN107897349 A CN 107897349A
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- Prior art keywords
- fresh
- bamboo shoots
- keeping
- bamboo
- water
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Classifications
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to bamboo shoot process field, and in particular to a kind of biological fresh-keeping method of fresh bamboo shoots, comprises the following steps：Feedstock treating：Fresh bamboo shoots is divided into three-level by Individual Size, and bamboo shoot root is shaved, is rinsed with water, drift ice processing is then carried out, to remove the tyrosine in bamboo shoot；Hot-water soak：Bamboo shoots after drift ice are put into the hot water that temperature is 90 100 DEG C and are soaked 35 minutes；Cooling：Bamboo shoots after immersion are subjected to cold wind drying；Soak fresh-keeping：The root of bamboo shoots is immersed in fresh-keeping solution 5 10 minutes, the fresh-keeping solution is the mixed solution of carbendazim and sodium propionate, and the mass percent concentration of carbendazim is 0.45% 0.65% in the fresh-keeping solution, and the mass percent concentration of sodium propionate is 0.1% 0.2%；Packaging sterilizing：Bamboo shoots after immersion are vacuum-packed, then are sterilized with 100 ~ 110 DEG C of water vapour；It is put into freezer and stores after the vacuum packaging cooling equipped with bamboo shoots, reserve temperature is 14 DEG C.
Description
Technical field
The invention belongs to bamboo shoot process field, and in particular to a kind of biological fresh-keeping method of fresh bamboo shoots.
Background technology
Bamboo shoots are one of traditional Forest Vegetables, it is more rich in sugar, protein, cellulose, mineral element and vitamin etc.
Kind nutritional ingredient, delicious flavour is full of nutrition, is always liked by people.Contain 18 kinds of amino acid in bamboo shoots, and be rich in people
Body essential amino acid, contains total amino acid content about 29% in fresh bamboo shoot.Bamboo shoots also contain various trace elements needed by human, such as Se
With Ge etc..Research shows that bamboo shoots are full of nutrition, high protein, low fat, delicious flavour, is a kind of gloomy with health-caring function
Woods vegetables, have weight-reducing, anti-intestinal cancer, reducing blood lipid, anti-ageing plurality of health care functions of waiting for a long time.
But the problem of utilizations of bamboo shoots and processing are faced with preservation, picking time concentrates, and freshness date is shorter, adopt rear bamboo shoots by
Wound and nutrient stress cause breathing, electrical conductivity and content of lignin rise, and soluble protein and other nutrients decompose, and make its content
Decline, aging aggravation.In recent years, in the market is pickled and the form such as drying on the use of bamboo shoots with canning, throughout the year for consumption
Person uses, but converted products loses the original flavor of fresh bamboo shoot and texture.
Bamboo shoots remove the bamboo sheaths of bamboo shoots (bamboo shoot shell and aging base portion) of outer quilt, and edible rate reaches 50-70%.Therefore, by micro Process
Bamboo shoots, it is not only convenient, and reduce processing loss, flavor preserve it is more complete.Currently, fresh-cut bamboo shoots (remove outer quilt
Bamboo sheaths of bamboo shoots) sold in the form of clean vegetables in many big supermarkets, but lignifying and brown stain easily occurs.Therefore, research and development can have
Effect delays fresh-cut lignification of bamboo shoot and the preservation method of brown stain generation to have very important application value.
The content of the invention
It is an object of the invention to provide a kind of soft taste, the biological fresh-keeping method of the fresh bamboo shoots with toughness.
To reach above-mentioned requirements, the present invention adopts the technical scheme that：A kind of biological fresh-keeping method of fresh bamboo shoots is provided, is wrapped
Include following steps：
(1) Feedstock treating：Fresh bamboo shoots is divided into three-level by Individual Size, and bamboo shoot root is shaved, is rinsed with water, then carries out drift ice
Processing, to remove the tyrosine in bamboo shoot；
(2) hot-water soak：Bamboo shoots after drift ice are put into the hot water that temperature is 90-100 DEG C and are soaked 3-5 minutes；
(3) cool down：Bamboo shoots after immersion are subjected to cold wind drying；
(4) soak fresh-keeping：The root of bamboo shoots is immersed in fresh-keeping solution 5-10 minutes, the fresh-keeping solution is carbendazim
With the mixed solution of sodium propionate, the mass percent concentration of carbendazim is 0.45%-0.65% in the fresh-keeping solution, propionic acid
The mass percent concentration of sodium is 0.1%-0.2%；
(5) packaging sterilizing：Bamboo shoots after immersion are vacuum-packed, then are gone out with 100~110 DEG C of water vapour
Bacterium；
(6) it is put into freezer and stores after the vacuum packaging cooling equipped with bamboo shoots, reserve temperature is 1-4 DEG C.
Compared with prior art, the present invention has the following advantages：A kind of broad-spectrum germicide of carbendazim, to various crop by
Disease caused by fungi (such as Fungi Imperfecti, more sac fungus) has prevention effect；Sodium propionate is a plant growth regulators, can be adjusted
The effect such as Morphological Differentiation, increase resistance is saved, both are carried out to compound the guarantor for adjusting and adopting rear new fresh bamboo shoots using can significantly extend
Hide the time limit.
Embodiment
To make the purpose, technical scheme and advantage of the application clearer, specific examples below, makees the application into one
Step ground describes in detail.For the sake of simplicity, some technical features known to those skilled in the art are eliminated in being described below.
The present embodiment provides a kind of biological fresh-keeping method of fresh bamboo shoots, comprise the following steps：
(1) Feedstock treating：Fresh bamboo shoots is divided into three-level by Individual Size, and bamboo shoot root is shaved, is rinsed with water, then carries out drift ice
Processing, to remove the tyrosine in bamboo shoot；
(2) hot-water soak：Bamboo shoots after drift ice are put into the hot water that temperature is 90-100 DEG C and are soaked 3-5 minutes；
(3) cool down：Bamboo shoots after immersion are subjected to cold wind drying；
(4) soak fresh-keeping：The root of bamboo shoots is immersed in fresh-keeping solution 5-10 minutes, the fresh-keeping solution is carbendazim
With the mixed solution of sodium propionate, the mass percent concentration of carbendazim is 0.45%-0.65% in the fresh-keeping solution, propionic acid
The mass percent concentration of sodium is 0.1%-0.2%；
(5) packaging sterilizing：Bamboo shoots after immersion are vacuum-packed, then are gone out with 100~110 DEG C of water vapour
Bacterium；
(6) it is put into freezer and stores after the vacuum packaging cooling equipped with bamboo shoots, reserve temperature is 1-4 DEG C.
Above example only represents the several embodiments of the present invention, its description is more specific and detailed, but can not manage
Solve as limitation of the scope of the invention.It should be pointed out that for those of ordinary skill in the art, this hair is not being departed from
On the premise of bright design, various modifications and improvements can be made, these belong to the scope of the present invention.Therefore the present invention
Protection domain should be subject to claim.
Claims (2)
1. a kind of biological fresh-keeping method of fresh bamboo shoots, it is characterised in that comprise the following steps：
Feedstock treating：Fresh bamboo shoots is divided into three-level by Individual Size, and bamboo shoot root is shaved, is rinsed with water, then carries out drift ice processing, with
Remove the tyrosine in bamboo shoot；
Hot-water soak：Bamboo shoots after drift ice are put into the hot water that temperature is 90-100 DEG C and are soaked 3-5 minutes；
Cooling：Bamboo shoots after immersion are subjected to cold wind drying；
Soak fresh-keeping：The root of bamboo shoots is immersed in fresh-keeping solution 5-10 minutes, the fresh-keeping solution is carbendazim and propionic acid
The mixed solution of sodium, the mass percent concentration of carbendazim is 0.45%-0.65% in the fresh-keeping solution, the quality hundred of sodium propionate
It is 0.1%-0.2% to divide specific concentration；
Packaging sterilizing：Bamboo shoots after immersion are vacuum-packed, then are sterilized with 100 ~ 110 DEG C of water vapour.
2. the biological fresh-keeping method of fresh bamboo shoots according to claim 1, it is characterised in that the step（6）After further include
Following steps：It is put into freezer and stores after the vacuum packaging cooling equipped with bamboo shoots, reserve temperature is 1-4 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711158320.XA CN107897349A (en) | 2017-11-20 | 2017-11-20 | A kind of biological fresh-keeping method of fresh bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711158320.XA CN107897349A (en) | 2017-11-20 | 2017-11-20 | A kind of biological fresh-keeping method of fresh bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897349A true CN107897349A (en) | 2018-04-13 |
Family
ID=61846473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711158320.XA Withdrawn CN107897349A (en) | 2017-11-20 | 2017-11-20 | A kind of biological fresh-keeping method of fresh bamboo shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897349A (en) |
-
2017
- 2017-11-20 CN CN201711158320.XA patent/CN107897349A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180413 |
|
| WW01 | Invention patent application withdrawn after publication |