CN110679650A - Bamboo shoot preservation method - Google Patents
Bamboo shoot preservation method Download PDFInfo
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- CN110679650A CN110679650A CN201911021505.5A CN201911021505A CN110679650A CN 110679650 A CN110679650 A CN 110679650A CN 201911021505 A CN201911021505 A CN 201911021505A CN 110679650 A CN110679650 A CN 110679650A
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- bamboo shoots
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- 239000011425 bamboo Substances 0.000 title claims abstract description 170
- 238000000034 method Methods 0.000 title claims abstract description 32
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Images
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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a bamboo shoot fresh-keeping method. According to the invention, bacteria or plant diseases and insect pests on the fresh bamboo shoots are eliminated by soaking in the acidic ice water mixed solution, so that the whole bodies of the bamboo shoots are cooled, the physiological activity of the bamboo shoots is reduced, and the deterioration rate of the bamboo shoots is further reduced; under the coating action of the preservative, the bamboo shoots are prevented from being invaded by external pathogens from the root cuts, the volatilization of water in the bamboo shoots is limited, the freshness is further ensured, and the quality guarantee period is prolonged; then, under the protection of the fresh-keeping liquid, the bamboo shoot shells and the whole bodies of the bamboo shoot meat are ensured to have continuous nutrition supply, and the bamboo shoots are ensured to be fresh and tender at any time; and finally, vertically placing the processed bamboo shoots in the notches of the foam box, so that the bamboo shoots are not contacted with each other, preventing the rotten bamboo shoots from infecting other bamboo shoots, and enabling the bamboo shoots to be in a vertical state to accord with the growth state of the bamboo shoots in soil, so that the absorption rate of the bamboo shoots to a fresh-keeping solution is improved, and the freshness and the vitality of the bamboo shoots are ensured.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a bamboo shoot fresh-keeping method.
Background
Bamboo shoots are nutritious and popular with consumers. But the bamboo shoots are easy to rot due to high water content, rapid metabolism and warm and humid in harvest season. The technology for preserving the bamboo shoots disclosed or granted at present mostly adopts the treatment of the whole bamboo shoots, and for example, the application number CN201710493932.8 discloses a preservation method similar to that of canned food by precooking, packaging and sterilizing the bamboo shoots; the application number CN201610442326.9 adopts a preservation method of soaking in preservation solution, ultraviolet irradiation, heat shock treatment, heat dissipation and refrigeration; the application number CN201511014871.X adopts a fresh-keeping method combining white spirit and low-temperature treatment; the application number CN201510855799.7 adopts a method of soaking whole bamboo shoots by using various preservatives such as chitin, konjac glucomannan, salicylic acid, tea polyphenol and the like and placing a solid preservative. According to our research, bamboo shoots directly contact with soil, and huge cut wounds are caused during harvesting and are easily infected by germs, so the cuts are very important factors causing the decay and loss of the bamboo shoots. Therefore, the method has very important significance for protecting the cut of the bamboo shoots and preventing rotten lesions.
At present, the conventional bamboo shoot cut protection means mainly comprise a coating technology, a bactericide treatment and the like. The patent technology disclosed in application No. CN201310360705.X is characterized in that bamboo shoot cuts are soaked in a chitosan film coating agent with the concentration of 0.5-2.0% for 2-5 min and then are dried by cold air, then fresh bamboo shoot cuts are upwards inclined at the refrigeration temperature of 2-6 ℃, 1-methylcyclopropene fumigant with the concentration of 0.5-2.0 mu L/L is used for fumigating for 30-40 h, and the refrigeration temperature is maintained at 2-6 ℃ for storage for 15-45 days after fumigating is finished. Generally, the materials such as chitosan and plant polysaccharide used in the traditional film coating technology have high cost, are organic matters, can be a part of fungal growth media, and have limited protection effect because the film forming effect is seriously influenced by the humidity of the storage environment. As for the treatment of other bactericides, the residual bactericides easily exceed the standard, and potential safety hazards exist; other chemical additive coatings also cause additive residue problems; therefore, the protection method of the bamboo shoot cut further improves the space.
Disclosure of Invention
In order to solve the problems, prolong the shelf life of the bamboo shoots, ensure the bamboo shoots to be fresh, alive, fresh and tender and prevent the bamboo shoots from being rotten in the storage period, the invention provides a bamboo shoot preservation method.
The invention is realized by the following technical scheme:
a bamboo shoot preservation method comprises the following steps:
a. taking fresh bamboo shoots, reserving shells, cleaning, cutting the shells to avoid damaging the shells, performing ultraviolet sterilization for 35-40 min, and then continuously soaking and stirring the bamboo shoots in an ice water mixed solution until the internal temperature of the bamboo shoots is the same as the temperature of the ice water mixed solution;
b. taking out the bamboo shoots, draining water in an inverted state, then selecting filter paper to suck water at cuts of the roots of the bamboo shoots, repeatedly coating the fresh-keeping agent, and airing until the cuts are coated with a layer of fresh-keeping agent with the thickness of 1-2 mm;
finally, completely wrapping the cut by using a film and tightening;
or completely wrapping the cut with a balloon, and tightening the balloon opening at the root of the bamboo shoot;
c. filling a preservative solution into the bamboo shoot shells coated with the preservative solution, filling 5-7 ml of the preservative solution into each shell, tightening the tops of the bamboo shoots by using a string, tightening a string at the middle part of the bamboo shoots, and controlling the bamboo shoot shells filled with the preservative solution not to fall dispersedly;
d. and vertically placing the bamboo shoots completely filled with the fresh-keeping solution in a foam box, controlling the roots of the bamboo shoots not to contact with the bottom of the foam box, spraying the diluent of the fresh-keeping solution until the surfaces of the bamboo shoots are completely wet without dripping, sending the bamboo shoots to a cool and ventilated place with the temperature of less than or equal to 8 ℃ for storage in a dark place, and timely selecting the diluent of the fresh-keeping solution for spraying after the water on the shells of the bamboo shoots is drained.
Preferably, the ice-water mixed solution is prepared by uniformly mixing citric acid, alginic acid, moringa essential oil and jasmine essential oil according to a ratio of 10:1:5:2, and then adding clear water to dilute to 700-1000 times of the original volume. The jasmine essential oil component can play a role in insect elimination and sterilization, the moringa essential oil can play a role in mosquito dispelling, and the citric acid and the alginic acid are mixed for use, so that an acidic soaking environment is prepared for the bamboo shoots, and meanwhile, the sterilization effect of the jasmine essential oil is improved.
Preferably, the pH value of the ice-water mixed liquid is 4.2-5.6.
Preferably, the preservative is prepared by processing the following raw materials in parts by weight:
20-30 parts of food-grade calcium hydroxide powder, 50-70 parts of food-grade calcium carbonate powder, 0.8-1.2 parts of nano silicon dioxide powder, 3-5 parts of moringa dry powder, 1-2 parts of tea polyphenol, 8-12 parts of quick lime, 1-2 parts of dipotassium hydrogen phosphate, 0.3-0.6 part of boric acid and 50-55 parts of mixed fruit juice;
the mixed juice is prepared by mixing radish pure juice, kiwi fruit pure juice and garlic juice according to the ratio of 5:1: 1.
Further, the preservative is a sticky substance with the pH value of 4.2-5.6 and the consistency of 0.5-0.7.
Preferably, the pH value of the fresh-keeping liquid is 5.6-6.3, and the fresh-keeping liquid is prepared by the following method:
taking jasmine pure juice and bitter bamboo pure juice, uniformly mixing, pouring into 10-15 times volume of absolute ethyl alcohol, uniformly mixing, and then vibrating and dissolving for 5-8 min in an ultrasonic cleaning machine; adding tannin accounting for 1-2% of the total weight of the ethanol, tea polyphenol accounting for 3-5% of the total weight of the ethanol, aluminum sulfate accounting for 2-4% of the total weight of the ethanol, plant acid accounting for 0.5-0.8% of the total weight of the ethanol and garlic pure juice accounting for 4-7% of the total weight of the ethanol, and uniformly mixing to prepare a primary product preservative solution;
heating the primary product fresh-keeping liquid to 65-70 ℃, keeping the temperature constant, stirring at a high speed of 3200-3500 r/min for 30-35 min, and standing for 20-24 h; after standing, centrifuging for 10-15 min in a centrifugal machine at the speed of 5000-5500 r/min, and collecting supernatant and middle-layer liquid to obtain finished product preservative liquid;
the plant acid comprises one or more of citric acid, alginic acid and lactic acid.
Preferably, the diluent of the fresh-keeping solution is 1000-1200 times of the diluent of the fresh-keeping solution, and the diluent is sterile clear water.
Preferably, in the step b, when the bamboo shoot cut is completely wrapped by the balloon, 30-35 ml of the fresh-keeping liquid or 30-35 ml of inert gas can be filled into the balloon, and the fresh-keeping liquid in the balloon is controlled to be in contact with the cut;
the inert gas is formed by mixing nitrogen and carbon dioxide according to the volume ratio of 98: 2.
Preferably, the foam box comprises a box body 1 and a notch 2 for containing bamboo shoots; the diameter of the notch 2 is the same as the size of the bamboo shoots, or when the bamboo shoots are vertically placed into the notch 2, broken foam is selected for clamping, and the balloons at the cut of the bamboo shoot root are controlled not to contact the bottom of the foam box.
In the technical scheme provided by the invention, when the foam box is used for containing the bamboo shoots, the root of the bamboo shoots coated with the preservative can be directly placed into the notch 2 upright without binding a preservative film or a balloon, the bamboo shoots coated with the preservative are filled with the preservative solution into the notch 2 until the notch at the root of the bamboo shoots is completely soaked by the preservative solution, and the preservative solution in the notch 2 is controlled to always completely immerse the notch at the root of the bamboo shoots in the storage process of the bamboo shoots.
In the technical scheme provided by the invention, the bamboo shoots are fresh bamboo shoots with the mass of more than or equal to 200 g.
The invention has the beneficial effects that:
compared with the prior art, the method eliminates bacteria or plant diseases and insect pests on the fresh bamboo shoots by soaking in the acidic ice water mixed solution, so that the whole bodies of the bamboo shoots are ice-cold, the physiological activity of the bamboo shoots is reduced, and the deterioration rate of the bamboo shoots is further reduced; under the coating action of the preservative, the bamboo shoots are prevented from being invaded by external pathogens from the root cuts, the volatilization of water in the bamboo shoots is limited, the freshness is further ensured, and the quality guarantee period is prolonged; then, under the protection of the fresh-keeping liquid, the bamboo shoot shells and the whole bodies of the bamboo shoot meat are ensured to have continuous nutrition supply, and the bamboo shoots are ensured to be fresh and tender at any time; and finally, vertically placing the processed bamboo shoots in the notches of the foam box, so that the bamboo shoots are not contacted with each other, preventing the rotten bamboo shoots from infecting other bamboo shoots, and enabling the bamboo shoots to be in a vertical state to accord with the growth state of the bamboo shoots in soil, so that the absorption rate of the bamboo shoots to a fresh-keeping solution is improved, and the freshness and the vitality of the bamboo shoots are ensured.
Drawings
FIG. 1 is a schematic view of a partial structure of the foam tank;
wherein, 1-box body and 2-notch for containing bamboo shoots.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, but the technical solutions provided by the present invention include not only the contents shown in the examples.
Example 1
The embodiment provides a bamboo shoot preservation method, which comprises the following specific steps:
a. taking fresh bamboo shoots, keeping shells, cleaning, cutting the shells to prevent the shells from being damaged, performing ultraviolet sterilization for 35min, and then continuously soaking and stirring the bamboo shoots in an ice water mixed solution until the internal temperature of the bamboo shoots is the same as the temperature of the ice water mixed solution; the pH value of the ice-water mixed liquid is 5.6, and the ice-water mixed liquid is prepared by uniformly mixing citric acid, alginic acid, moringa essential oil and jasmine essential oil according to the ratio of 10:1:5:2, and then adding clear water to dilute the mixture to 700 times of the original volume; the jasmine essential oil component can play a role in killing insects and bacteria, the moringa essential oil can play a role in dispelling mosquitoes, and the citric acid and the alginic acid are mixed for use, so that an acidic soaking environment is prepared for the bamboo shoots, and meanwhile, the sterilization effect of the jasmine essential oil is improved;
b. taking out the bamboo shoots, standing upside down, draining, sucking water at the cuts of the roots of the bamboo shoots by using filter paper, repeatedly coating the fresh-keeping agent, and airing until the cuts are coated with a layer of fresh-keeping agent with the thickness of 1 mm;
finally, completely wrapping the cut by using a film and tightening;
c. filling a preservative solution into the bamboo shoot shells coated with the preservative solution, filling 5ml of the preservative solution into each shell, tightening the tops of the bamboo shoots by using a string, tightening a string at the middle part of the bamboo shoots, and controlling the bamboo shoot shells filled with the preservative solution not to fall dispersedly;
d. the bamboo shoots fully filled with the fresh-keeping liquid are vertically placed in the notch 2 of the foam box, if the bamboo shoots are smaller, broken foam is selected for clamping, the roots of the bamboo shoots are controlled not to contact with the bottom of the foam box, 1000 times of the diluent of the fresh-keeping liquid is sprayed until the surfaces of the bamboo shoots are completely wet but do not drip, the bamboo shoots are sent to a cool and ventilated place with the temperature of 8 ℃ to be stored in a dark place, and after the water on the shells of the bamboo shoots is drained, 1000 times of the diluent of the fresh-keeping liquid is selected for spraying in time.
In this embodiment, the preservative is a sticky substance with a pH value of 5.6 and a consistency of 0.5, and is specifically prepared from the following raw materials in parts by weight:
20 parts of food-grade calcium hydroxide powder, 70 parts of food-grade calcium carbonate powder, 0.8 part of nano silicon dioxide powder, 5 parts of moringa dry powder, 1 part of tea polyphenol, 12 parts of quicklime, 1 part of dipotassium hydrogen phosphate, 0.6 part of boric acid and 50 parts of mixed fruit juice;
the mixed juice is prepared by mixing radish pure juice, kiwi fruit pure juice and garlic juice according to the ratio of 5:1: 1.
In this embodiment, the pH of the preservative solution is 5.6, and the preservative solution is prepared by the following method:
taking jasmine pure juice and bitter bamboo pure juice, uniformly mixing, pouring into 10 times of volume of absolute ethyl alcohol, uniformly mixing, and then vibrating and dissolving in an ultrasonic cleaning machine for 8 min; adding tannin accounting for 1 percent of the total weight of the ethanol, tea polyphenol accounting for 5 percent of the total weight of the ethanol, aluminum sulfate accounting for 2 percent of the total weight of the ethanol, alginic acid accounting for 0.8 percent of the total weight of the ethanol and garlic pure juice accounting for 4 percent of the total weight of the ethanol, and uniformly mixing to prepare a primary fresh-keeping liquid;
heating the primary fresh-keeping liquid to 70 ℃, keeping the temperature constant, stirring at a high speed of 3200r/min for 35min, and standing for 20 h; centrifuging in a centrifuge at 5500r/min for 10min after standing, and collecting supernatant and middle layer liquid to obtain finished product fresh-keeping liquid;
example 2
The embodiment provides a bamboo shoot preservation method, which comprises the following specific steps:
a. taking fresh bamboo shoots with the mass of about 250g, keeping shells, cleaning, cutting the shells to avoid damaging the shells, performing ultraviolet sterilization for 40min, and continuously soaking and stirring the fresh bamboo shoots in an ice water mixed solution until the internal temperature of the bamboo shoots is the same as the temperature of the ice water mixed solution; the pH value of the ice-water mixed liquid is 4.2, and the ice-water mixed liquid is prepared by uniformly mixing citric acid, alginic acid, moringa essential oil and jasmine essential oil according to the ratio of 10:1:5:2, and then adding clear water to dilute the mixture to 100 times of the original volume; the jasmine essential oil component can play a role in killing insects and bacteria, the moringa essential oil can play a role in dispelling mosquitoes, and the citric acid and the alginic acid are mixed for use, so that an acidic soaking environment is prepared for the bamboo shoots, and meanwhile, the sterilization effect of the jasmine essential oil is improved;
b. taking out the bamboo shoots, standing upside down, draining, sucking water at the cuts of the roots of the bamboo shoots by using filter paper, repeatedly coating the fresh-keeping agent, and airing until the cuts are coated with a layer of fresh-keeping agent with the thickness of 2 mm; completely wrapping the cut with a balloon, and tightening the balloon opening at the root of the bamboo shoot;
c. filling a preservative solution into the bamboo shoot shells coated with the preservative solution, filling 7ml of the preservative solution into each shell, tightening the tops of the bamboo shoots by using a string, tightening a string at the middle part of the bamboo shoots, and controlling the bamboo shoot shells filled with the preservative solution not to fall dispersedly;
d. the bamboo shoots completely filled with the fresh-keeping liquid are vertically placed in the notch 2 of the foam box, if the bamboo shoots are too small, broken foam is selected for clamping, the roots of the bamboo shoots are controlled not to contact with the bottom of the foam box, 1200 times of the dilution liquid of the fresh-keeping liquid is sprayed until the surfaces of the bamboo shoots are completely wet but do not drip, the bamboo shoots are sent to a shady and cool ventilation place with the temperature of 5 ℃ for storage in a dark place, and after the water on the shells of the bamboo shoots is drained, the 1200 times of the dilution liquid of the fresh-keeping liquid is selected for spraying in time.
In this embodiment, the preservative is a sticky substance with a pH of 4.2 and a consistency of 0.7, and is specifically prepared from the following raw materials in parts by weight:
30 parts of food-grade calcium hydroxide powder, 50 parts of food-grade calcium carbonate powder, 1.2 parts of nano silicon dioxide powder, 3 parts of moringa dry powder, 2 parts of tea polyphenol, 8 parts of quicklime, 2 parts of dipotassium hydrogen phosphate, 0.3 part of boric acid and 55 parts of mixed fruit juice;
the mixed juice is prepared by mixing radish pure juice, kiwi fruit pure juice and garlic juice according to the ratio of 5:1: 1.
In this embodiment, the pH of the preservative solution is 6.3, and the preservative solution is prepared by the following method:
taking jasmine pure juice and bitter bamboo pure juice, mixing and stirring uniformly, pouring into absolute ethyl alcohol with the volume of 15 times, mixing and stirring uniformly, and then vibrating and dissolving for 5min in an ultrasonic cleaning machine; adding tannin 2% of the total weight of ethanol, tea polyphenol 3% of the total weight of ethanol, aluminum sulfate 4% of the total weight of ethanol, plant acid 0.5% of the total weight of ethanol and garlic pure juice 7% of the total weight of ethanol, and uniformly mixing to obtain a primary fresh-keeping liquid;
heating the primary fresh-keeping liquid to 65 ℃, keeping the temperature constant, stirring at a high speed of 3500r/min for 30min, and standing for 24 h; centrifuging for 15min in a centrifugal machine with the speed of 5000r/min after standing is finished, and collecting supernatant and middle-layer liquid to obtain finished product fresh-keeping liquid;
the plant acid comprises 1:1 mixture of alginic acid as citric acid.
Preferably, the diluent of the fresh-keeping solution is 1000-1200 times of the diluent of the fresh-keeping solution, and the diluent is sterile clear water.
Example 3
The embodiment provides a bamboo shoot preservation method, which comprises the following specific steps:
a. taking fresh bamboo shoots, keeping shells, cleaning, cutting the shells to prevent the shells from being damaged, performing ultraviolet sterilization for 40min, and then continuously soaking and stirring the bamboo shoots in an ice water mixed solution until the internal temperature of the bamboo shoots is the same as the temperature of the ice water mixed solution;
b. taking out the bamboo shoots, standing upside down, draining, sucking water at the cuts of the roots of the bamboo shoots by using filter paper, repeatedly coating the fresh-keeping agent, and airing until the cuts are coated with a layer of fresh-keeping agent with the thickness of 1 mm; completely wrapping the cut with a balloon, tightening the opening of the balloon at the root of the bamboo shoot, filling 35ml of preservation solution into the balloon and controlling the preservation solution in the balloon to be in contact with the cut;
c. filling a preservative solution into the bamboo shoot shells coated with the preservative solution, filling 6ml of the preservative solution into each shell, tightening the tops of the bamboo shoots by using a string, tightening a string at the middle part of the bamboo shoots, and controlling the bamboo shoot shells filled with the preservative solution not to fall dispersedly;
d. vertically placing the bamboo shoots completely filled with the fresh-keeping solution in the notch 2 of the foam box, controlling the roots of the bamboo shoots not to contact with the bottom of the foam box, spraying 1100 times of the dilution solution of the fresh-keeping solution until the surfaces of the bamboo shoots are completely wet but do not drip, sending the bamboo shoots to a shady and cool ventilation place at the temperature of 3 ℃ for storage in a dark place, and timely selecting the 1100 times of the dilution solution of the fresh-keeping solution for spraying after the water on the shells of the bamboo shoots is drained.
In this embodiment, the pH value of the ice-water mixed liquid is 5.0, and specifically, the ice-water mixed liquid is prepared by uniformly mixing citric acid, alginic acid, moringa essential oil and jasmine essential oil according to a ratio of 10:1:5:2, and then adding clear water to dilute the mixture to 900 times of the original volume. The jasmine essential oil component can play a role in insect elimination and sterilization, the moringa essential oil can play a role in mosquito dispelling, and the citric acid and the alginic acid are mixed for use, so that an acidic soaking environment is prepared for the bamboo shoots, and meanwhile, the sterilization effect of the jasmine essential oil is improved.
In this embodiment, the preservative is a viscous substance with a pH value of 5.0 and a consistency of 0.6, and is specifically prepared from the following raw materials in parts by weight:
25 parts of food-grade calcium hydroxide powder, 60 parts of food-grade calcium carbonate powder, 1.0 part of nano silicon dioxide powder, 4 parts of moringa dry powder, 1 part of tea polyphenol, 10 parts of quicklime, 1 part of dipotassium hydrogen phosphate, 0.5 part of boric acid and 50 parts of mixed fruit juice;
the mixed juice is prepared by mixing radish pure juice, kiwi fruit pure juice and garlic juice according to the ratio of 5:1: 1.
In this embodiment, the pH of the preservative solution is 6.0, and the preservative solution is prepared by the following method:
taking jasmine pure juice and bitter bamboo pure juice, uniformly mixing, pouring into 12 times of volume of absolute ethyl alcohol, uniformly mixing, and then vibrating and dissolving for 7min in an ultrasonic cleaning machine; adding tannin 2% of the total weight of ethanol, tea polyphenol 4% of the total weight of ethanol, aluminum sulfate 3% of the total weight of ethanol, plant acid 0.7% of the total weight of ethanol and garlic pure juice 5% of the total weight of ethanol, and uniformly mixing to obtain a primary fresh-keeping liquid;
heating the primary fresh-keeping liquid to 65 ℃, keeping the temperature constant, stirring at a high speed of 3400r/min for 32min, and standing for 22 h; centrifuging in a centrifugal machine with the speed of 5000r/min for 12min after standing is finished, and collecting supernatant and middle-layer liquid to obtain finished product fresh-keeping liquid;
the plant acid comprises a 10:1 mixture of citric acid and lactic acid.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any modifications, equivalent variations and modifications made to the above embodiments according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (10)
1. A bamboo shoot preservation method is characterized by comprising the following steps:
a. taking fresh bamboo shoots, reserving shells, cleaning, cutting the shells to avoid damaging the shells, performing ultraviolet sterilization for 35-40 min, and then continuously soaking and stirring the bamboo shoots in an ice water mixed solution until the internal temperature of the bamboo shoots is the same as the temperature of the ice water mixed solution;
b. taking out the bamboo shoots, draining water in an inverted state, then selecting filter paper to suck water at cuts of the roots of the bamboo shoots, repeatedly coating the fresh-keeping agent, and airing until the cuts are coated with a layer of fresh-keeping agent with the thickness of 1-2 mm;
finally, completely wrapping the cut by using a film and tightening;
or completely wrapping the cut with a balloon, and tightening the balloon opening at the root of the bamboo shoot;
c. filling a preservative solution into the bamboo shoot shells coated with the preservative solution, filling 5-7 ml of the preservative solution into each shell, tightening the tops of the bamboo shoots by using a string, tightening a string at the middle part of the bamboo shoots, and controlling the bamboo shoot shells filled with the preservative solution not to fall dispersedly;
d. and vertically placing the bamboo shoots completely filled with the fresh-keeping solution in a foam box, controlling the roots of the bamboo shoots not to contact with the bottom of the foam box, spraying the diluent of the fresh-keeping solution until the surfaces of the bamboo shoots are completely wet without dripping, sending the bamboo shoots to a cool and ventilated place with the temperature of less than or equal to 8 ℃ for storage in a dark place, and timely selecting the diluent of the fresh-keeping solution for spraying after the water on the shells of the bamboo shoots is drained.
2. The bamboo shoot preservation method according to claim 1, wherein the ice-water mixed solution is prepared by uniformly mixing citric acid, alginic acid, moringa essential oil and jasmine essential oil in a ratio of 10:1:5:2, and then adding clear water to dilute the mixture to 700-1000 times of the original volume.
3. The method for keeping bamboo shoots fresh as claimed in claim 1, wherein the pH value of said ice-water mixed solution is 4.2-5.6.
4. The bamboo shoot preservation method according to claim 1, wherein the preservative is prepared by processing the following raw materials in parts by weight:
20-30 parts of food-grade calcium hydroxide powder, 50-70 parts of food-grade calcium carbonate powder, 0.8-1.2 parts of nano silicon dioxide powder, 3-5 parts of moringa dry powder, 1-2 parts of tea polyphenol, 8-12 parts of quick lime, 1-2 parts of dipotassium hydrogen phosphate, 0.3-0.6 part of boric acid and 50-55 parts of mixed fruit juice.
5. The method for keeping bamboo shoots fresh as claimed in claim 4, wherein said antistaling agent is a viscous substance having a pH value of 4.2-5.6 and a consistency of 0.5-0.7.
6. The bamboo shoot preservation method according to claim 1, wherein the pH value of the preservation solution is 5.6-6.3, and the method comprises the following steps:
taking jasmine pure juice and bitter bamboo pure juice, uniformly mixing, pouring into 10-15 times volume of absolute ethyl alcohol, uniformly mixing, and then vibrating and dissolving for 5-8 min in an ultrasonic cleaning machine; adding tannin accounting for 1-2% of the total weight of the ethanol, tea polyphenol accounting for 3-5% of the total weight of the ethanol, aluminum sulfate accounting for 2-4% of the total weight of the ethanol, plant acid accounting for 0.5-0.8% of the total weight of the ethanol and garlic pure juice accounting for 4-7% of the total weight of the ethanol, and uniformly mixing to prepare a primary product preservative solution;
heating the primary product fresh-keeping liquid to 65-70 ℃, keeping the temperature constant, stirring at a high speed of 3200-3500 r/min for 30-35 min, and standing for 20-24 h; and (4) after standing, centrifuging for 10-15 min in a centrifugal machine at the speed of 5000-5500 r/min, and collecting supernatant and middle-layer liquid to obtain the finished product preservative solution.
7. The method for keeping bamboo shoots fresh as claimed in claim 6, wherein said vegetable acid comprises one or more of citric acid, alginic acid and lactic acid.
8. The method for keeping bamboo shoots fresh as claimed in claim 1, wherein the diluent of the fresh-keeping solution is 1000-1200 times of the fresh-keeping solution, and the diluent is sterile clear water.
9. The bamboo shoot fresh-keeping method according to claim 1, wherein in the step (b), when the balloon is selected to completely wrap the cut of the bamboo shoot, 30-35 ml of fresh-keeping liquid or 30-35 ml of inert gas can be filled into the balloon, and the fresh-keeping liquid in the balloon is controlled to be in contact with the cut;
the inert gas is formed by mixing nitrogen and carbon dioxide according to the volume ratio of 98: 2.
10. The method for keeping bamboo shoots fresh as claimed in claim 1, wherein said foam box comprises a box body 1 and a notch 2 for containing bamboo shoots.
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| CN113397085A (en) * | 2021-06-30 | 2021-09-17 | 中国大熊猫保护研究中心 | Method for transporting giant pandas to eat bamboo shoots in long distance |
| CN113854352A (en) * | 2021-10-13 | 2021-12-31 | 贵阳学院 | Method for prolonging preservation period of square bamboo fresh bamboo shoots |
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Application publication date: 20200114 |