CN111602815A - Method for processing walnut male inflorescence - Google Patents

Method for processing walnut male inflorescence Download PDF

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Publication number
CN111602815A
CN111602815A CN202010605530.4A CN202010605530A CN111602815A CN 111602815 A CN111602815 A CN 111602815A CN 202010605530 A CN202010605530 A CN 202010605530A CN 111602815 A CN111602815 A CN 111602815A
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walnut
male
color
inflorescence
electric field
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CN111602815B (en
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赵之峰
白瑞亮
孙锐
孟晓烨
谭淑玲
于婷娟
黄景云
赵春磊
王刚毅
陈宁
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Shandong Forestry Protection And Development Service Center
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Shandong Economic Forest Management Station
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    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
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    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
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    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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Abstract

The invention relates to a processing method of a walnut male inflorescence, which comprises the following steps: a) optionally, washing the male inflorescences of the walnuts; b) soaking the male inflorescence of the walnut in color protection extract liquor for color protection extraction pretreatment; c) sterilizing and enzyme-inactivating the walnut male inflorescence soaked in the color-protecting extraction liquid by adopting a high-voltage pulse electric field technology; d) dehydrating the walnut male inflorescences treated in the step c); e) and d), filling nitrogen into the walnut male inflorescences treated in the step d) for packaging. The processing method can keep the natural and fresh color of the walnut male inflorescence, and has good appearance and shape; the walnut cake has good mouthfeel, no bitter taste, no astringent taste, no sour taste, no grass leaf taste and light walnut flower fragrance; high safety and no residual pesticide. The shelf life of the vegetables stored at normal temperature is longer, and the cost of the vegetables stored at normal temperature in the storage and transportation process is reduced.

Description

Method for processing walnut male inflorescence
Technical Field
The invention relates to a processing method of a walnut male inflorescence.
Background
The information in this background section is only for enhancement of some understanding of the general background of the invention and is not necessarily to be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.
Walnut is a famous dried fruit in the world and is widely distributed all over the country. The same male and female walnut flowers usually bloom from 3 to 4 months in spring, the male flowers bloom first, namely the inflorescence of the tender magnolia, the diameter is about 1cm, and the longest length can reach 20 cm. The male flower of walnut contains a large amount of protein, vitamins, amino acids, carbohydrates, carotene, cellulose, various minerals and the like, and is a good product with the effects of cooling, clearing heat, diminishing inflammation, moistening lung, invigorating stomach and health care.
For eating of the walnut male inflorescences, the 'beard flowers' are generally removed in the prior art, only tender stems are used as raw materials, and the walnut male inflorescences are directly eaten fresh or dried after being processed by some traditional processing methods (such as water blanching or airing), so that the application range is greatly limited.
Disclosure of Invention
In the method for processing the male inflorescences of the walnuts, beard flowers (namely flowers) on the stems of the inflorescences are reserved, the flowers contain unopened pollen sacs, the nutritive value is higher, and in addition, the male flowers of the walnuts have walnut fragrance similar to the existence of the flowers, are just matched with the stems and have tender or tough mouthfeel. However, one of the worries is that the walnut flower has a complex composition, has a certain toxicity, and has a complex taste, a slightly sour, astringent and bitter taste, and a green grass leaf taste. In addition, in order to better prevent diseases and pests, people often spray pesticides before pollination, so that the time for collecting walnut male inflorescences is short, and the pesticide residue is high.
In order to solve the problems, the invention provides the following processing method of the walnut male inflorescence and a corresponding vegetable product.
In a first aspect of the invention, a method for processing a walnut male inflorescence is provided, which comprises the following steps:
a) optionally, washing the male inflorescences of the walnuts;
b) soaking the male inflorescence of the walnut in color protection extract liquor for carrying out color protection extraction pretreatment for 5-10 min;
wherein the color protection extract is an aqueous solution containing effective amounts of zinc ions, ethanol and acetic acid;
c) sterilizing and enzyme-inactivating the walnut male inflorescence soaked in the color-protecting extraction liquid by adopting a high-voltage pulse electric field technology;
d) dehydrating the walnut male inflorescences treated in the step c);
e) and d), filling nitrogen into the walnut male inflorescences treated in the step d) for packaging.
In a second aspect of the invention, a walnut male inflorescence vegetable product processed by the method is provided.
Compared with the related technology known by the inventor, one technical scheme of the invention has the following beneficial effects:
the processing method of the walnut male inflorescence provided by the invention reserves the beard flowers (i.e. flowers) on the inflorescence stem, and is rich in nutrition.
The processing method can keep the natural and fresh color of the walnut male inflorescence, and has good appearance and shape; the walnut cake has good mouthfeel, no bitter taste, no astringent taste, no sour taste, no grass leaf taste and light walnut flower fragrance; high safety and no residual pesticide.
The method of the invention ensures that the shelf life of the walnut male inflorescence stored at normal temperature is longer, and the vegetables stored at normal temperature are beneficial to reducing the cost of the vegetables in the processes of storage and transportation.
The processing method of the invention is simple, easy to operate, short in time, high in efficiency and less in nutrient loss.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate an embodiment of the invention and, together with the description, serve to explain the invention and not to limit the invention.
FIG. 1 is a graph showing the effect of different treatments and different storage times on chlorophyll content.
FIG. 2 shows the effect of different treatments and different storage times on the microorganisms.
FIG. 3 is a gas chromatogram of the Dimethoate extract of sample 1-1.
FIG. 4 is a gas chromatogram of the Dimethoate extract of samples 1 to 2.
FIG. 5 is a gas chromatogram of the Dimethoate extract of samples 1 to 3.
FIG. 6 is the effect of different electric field strengths measured over 8h on chlorophyll.
FIG. 7 shows the effect of different electric field strengths on chlorophyll after 35 days of storage at room temperature.
Detailed Description
It is to be understood that the following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of the stated features, steps, operations, and/or combinations thereof, unless the context clearly indicates otherwise.
In order to solve the technical problems mentioned in the background and the summary of the invention, in a first exemplary embodiment of the invention, a method for processing a walnut male inflorescence is provided, which comprises:
a) optionally, washing the male inflorescences of the walnuts;
b) soaking the male inflorescence of the walnut in color protection extract liquor for carrying out color protection extraction pretreatment for 5-10 min;
wherein the color protection extract is an aqueous solution containing effective amounts of zinc ions, ethanol and acetic acid;
c) sterilizing and enzyme-inactivating the walnut male inflorescence soaked in the color-protecting extraction liquid by adopting a high-voltage pulse electric field technology;
d) dehydrating the walnut male inflorescences treated in the step c);
e) and d), filling nitrogen into the walnut male inflorescences treated in the step d) for packaging.
Some technical features may be described as optional, which means that the technical features may or may not be included in the method. For example, step a), fresh walnut male inflorescences may be washed to remove dust, impurities or part of the pesticide.
In some embodiments of the invention, preferably, the raw material walnut male inflorescence is fresh, and the walnut male inflorescence with the length of 8-12 cm is selected or collected, and the reason for selecting the walnut male inflorescence with the length in the range is as follows: when the flower and stem combined type inflorescence is eaten, the mouth feel of the flower and stem combined type inflorescence is good, the flower and stem combined type inflorescence is chewy to a certain extent, and too tender or too long inflorescence is not suitable to be selected, so that the mouth feel and the taste are greatly influenced, the taste of too tender inflorescence is rich, and the mouth feel of too long inflorescence is rough; secondly, the pollen sac cells of the male inflorescence of the walnut at the stage are in the differentiation or completion stage, the nutrition is rich, and the pollen sac cells are reasonably utilized.
In the invention, the adopted male inflorescence carries the flowers, and although the flowers are not suitable for eating in the traditional sense, the taste of the flowers is improved by the processing method of the invention.
In some embodiments of the invention, before the high-voltage pulse electric field technology treatment, an ethanol and acetic acid solution containing zinc ions is adopted for color-protecting extraction pretreatment, the color-protecting extraction treatment time is not too long, otherwise the nutritional value of the walnut male inflorescence is reduced and the damage to chloroplasts is large, and the treatment time is set to be 5-10 min.
The walnut male inflorescence is contacted with the ethanol water solution, so that the pesticide on the surface of the inflorescence can be effectively removed, and toxic and bitter substances including but not limited to quinone compounds and some alkaloids can be extracted, and the safety and the taste of the walnut male inflorescence can be greatly improved after the toxic and bitter substances are removed. The concentration of the ethanol aqueous solution can influence the extraction effect and the taste of the walnut male inflorescence, aiming at the problem, the invention selects the more proper ethanol concentration which is set to be 65-75 vol%, and the ethanol with the volume concentration can effectively extract pesticides and toxic or bitter substances, can reduce the pesticide residue, can also ensure that the walnut male inflorescence has good taste, and has obviously reduced bitter taste and astringent taste, thereby meeting the taste requirement of people. In addition, the ethanol solution with a certain concentration can activate cells of the male inflorescence of the walnut, and the cells are matched with zinc ions and acetic acid, so that the color protection effect is more excellent.
In order to improve the color protection effect of zinc ions and acetic acid, the concentration of the zinc ions is set to be 15-25 mg/L, and the volume concentration of the acetic acid is set to be 2-5%. The research of the invention finds that the color protection effect of the acetic acid is better than that of other organic acids, for example, citric acid is used as a regulator in the test, although the color of the male inflorescence of the walnut can be stabilized, the color after treatment is darker, and the product is not favorable for sale.
The concentration of zinc ions in the invention is 15-25 mg/L, and compared with the prior art, the concentration of zinc ions is lower, so that the cooperation of the zinc ions and ethanol and acetic acid and the subsequent use of a high-voltage pulse electric field technology are benefited.
From the viewpoint of obtaining a better color protection effect, zinc acetate, ethanol and acetic acid are combined. The walnut male inflorescence processed by the color protection extract liquid has no bad flavor.
The color-protecting extraction pretreatment can be performed at room temperature, preferably at 25-37 ℃.
In some embodiments of the present invention, the color protection extract is used as the liquid medium of the high-voltage pulse electric field, so that on one hand, color protection and substance extraction can be continued, and on the other hand, the liquid medium has more excellent effects of sterilization and enzyme inactivation. Although color protection and extraction may be somewhat contradictory in the conventional sense, surprisingly, color protection extraction pretreatment and high-voltage pulse electric field treatment are carried out, and other steps in the method are combined, so that the quality and the fresh-keeping effect of the walnut male inflorescences are improved.
In order to obtain better fresh-keeping and green-protecting technical effects, in some embodiments of the present invention, parameters of the high-voltage pulsed electric field technology are selected: the waveform of the pulse generator is square wave, the electric field intensity is 25-50 kV/cm, the pulse width is 1-10 mus, the pulse frequency is 200-500 Hz, and the action time is 2-8 s.
Preferably, the electric field strength is 30kV/cm, the pulse width is 2 mus, the pulse frequency is 300Hz, and the action time is 5 s.
The treatment temperature of the high-voltage pulse electric field is 25-37 ℃.
Experiments prove that the working parameters of the high-voltage pulse electric field have important influence on the aspects of fresh keeping, sterilization, enzyme inactivation and the like of the walnut male inflorescence, for example, the cell structure in the walnut male inflorescence can be seriously damaged due to overhigh electric field intensity or longer treatment time, the fresh keeping effect and the green protection effect are influenced, and the sterilization and enzyme inactivation effect is poor due to lower electric field intensity or shorter treatment time.
In some embodiments of the present invention, the purpose of the dehydration treatment is to remove water from the surface of the male inflorescences of the walnuts, and the dehydration can be performed by natural draining or low-temperature drying or a dehydrator, preferably by first dehydrating by the dehydrator and then performing low-temperature drying.
In a second exemplary embodiment of the present invention, a walnut male inflorescence vegetable product processed by the above method is provided.
In order to make the technical solutions of the present invention more clearly understood by those skilled in the art, the technical solutions of the present invention will be described in detail below with reference to specific embodiments.
Example 1
A processing method of walnut male inflorescences comprises the following steps:
a) collecting fresh walnut male inflorescences which are free of mechanical damage, uniform in color and luster and about 8-12 cm in length, and cleaning the walnut male inflorescences; draining water after cleaning;
b) soaking the washed male inflorescence of the walnut in color protection extract liquor for 8min at room temperature, wherein the dosage of the color protection extract liquor is based on that the male inflorescence of the walnut is just immersed, and the color protection extract liquor is aqueous solution containing zinc acetate, ethanol and acetic acid, wherein the mass concentration of the zinc acetate is 42.3mg/L (the concentration of zinc ions is about 15mg/L), the volume concentration of the ethanol is 65%, and the volume concentration of the acetic acid is 2% (the mixed solution consists of 65mL of ethanol, 2mL of acetic acid, 33mL of water and 42.3mg of zinc acetate);
c) sterilizing and enzyme-inactivating the walnut male inflorescence soaked in the color-protecting extraction liquid by adopting a high-voltage pulse electric field technology;
the technical parameters of the high-voltage pulse electric field comprise: the electric field intensity is 30kV/cm, the pulse width is 2 mus, the pulse frequency is 300Hz, and the action time is 5 s; the treatment temperature is 37 ℃;
d) washing the walnut male inflorescences treated in the step c) with sterile water to remove color-protecting extract on the surfaces of the walnut male inflorescences, and then dehydrating, wherein a low-rotation-speed dehydrator is preferably adopted to prevent mechanical damage, the rotation speed of the dehydrator is 550 revolutions per minute, and the time is 5 minutes; drying at low temperature for 3h after dehydration treatment;
the dehydrated solution can be used for recovering ethanol by a distillation method;
e) packaging the walnut male inflorescences treated in the step d), filling nitrogen and sealing. Denoted sample 1-1.
In the test process, the inventor carries out other comparison treatment on the walnut male inflorescences collected in the step a), and the treatment comprises the following steps: draining after the washing of step a), and blanching in hot water at 90 ℃ and a pH of 5.5 for 60 s; carrying out color protection treatment for 30min after blanching, wherein the color protection temperature is 50 ℃, and the color protection liquid is an aqueous solution consisting of zinc chloride and citric acid, wherein the concentration of the zinc chloride is 300mg/L, and the concentration of the citric acid is 400 mg/L; then carrying out ultrahigh pressure sterilization treatment, wherein the ultrahigh pressure is 450MPa, the treatment time is 30min, and the treatment temperature is 35 ℃; packaging the walnut male inflorescences subjected to the ultrahigh pressure treatment, filling nitrogen and sealing. Denoted as sample 1-2.
And (3) treatment 2: the same processing method as that of sample 1-1 was used, except that the color protecting extract was composed of an aqueous solution of zinc acetate and citric acid, wherein the concentration of zinc acetate was 300mg/L and the concentration of citric acid was 400 mg/L.
Samples 1-1, 1-2, 1-3 were stored at 37 ℃ and the chlorophyll content of each sample was determined at 0, 7d, 14d, 21d, 28d, 35d, 42d, respectively. The measuring method adopts an ultraviolet spectrophotometer method.
As shown in fig. 1, the chlorophyll content of each sample decreased with increasing storage time at room temperature. Compared with samples 1-2 and 1-3, the chlorophyll content of sample 1-1 is lower just after storage, because the green protection extract contains ethanol which can extract part of chlorophyll, but a proper time is selected for color protection extraction, the color protection effect is more obvious in practice, and because the pulse high-voltage electric field technology is adopted, the whole green protection effect is more excellent, and the chlorophyll has a slower descending trend. The sample 1-2 has a high chlorophyll content in a certain storage time by using a combination of ultra-high pressure and heat treatment, but the chlorophyll content decreases faster with time. The difference between the treatment methods of the samples 1-3 and the samples 1-1 is that the color protection solution does not contain ethanol, and accordingly, the extraction effect is obviously reduced, which is shown in that the chlorophyll content is higher in the initial storage stage, but the chlorophyll stability degree is reduced along with the disappearance of the ethanol, which shows that the ethanol has the function of assisting zinc ions to replace magnesium ions in chlorophyll, so that the inflorescence contains more phedrin which is more stable than chlorophyll.
The microbial numbers of samples 1-1, 1-2 and 1-3 were determined at 0, 7d, 14d, 21d, 28d, 35d, 42d, respectively. The determination method adopts a plate counting method, and the total number of bacterial colonies which can grow on a common nutrient agar plate after being cultured for 48 hours at 37 ℃ under an aerobic condition.
As shown in FIG. 2, the content of microorganisms in the three samples showed a tendency of rising with the increase of the storage time, but the rising tendency was relatively slow and did not show exponential increase, and the three samples met the international general standard (less than or equal to 10)4cfu/g), while as a blank control, the microbes in the male inflorescences of the walnuts subjected to cleaning and color protection only exceed the standard.
Detecting the residual quantity of dimethoate: samples 1-1, 1-2 and 1-3 stored at normal temperature (37 ℃) for 35 days are respectively cut into pieces by scissors, 10g of samples are weighed and placed in a tissue triturator to triturate the samples. Taking out, pouring into a 250mL triangular flask with a plug, adding 40g of anhydrous sodium sulfate for dehydration, stirring while adding to prevent agglomeration, and adding 0.5g of activated carbon for decolorization. Adding 50mL of acetone into the triangular flask; rinsing the tissue triturator with 25mL of acetone, and pouring the rinsed liquid into a triangular flask together; shaking the triangular flask on an oscillator for 0.5h, filtering by filter paper, and washing residues for multiple times with a small amount of acetone; the filtrate was collected and concentrated to 2mL in a 60 ℃ water bath for GC analysis to determine the Dimethoate content.
Wherein, the chromatographic column: DB-5MS quartz capillary chromatographic column (30.0m x 0.25mm x 0.25 um). Temperature-raising program, column temperature: keeping at 50 deg.C for 5min, heating to 200 deg.C at 10 deg.C/min, and keeping for 8 min; then the temperature rise rate is 20 ℃/min, the stop temperature is 280 ℃, the temperature is kept for 10min, the temperature of a sample inlet is 280 ℃, and the sample injection amount is as follows: l μ L, flow rate: 1.0 mL/min; the carrier gas is high-purity nitrogen (the purity is more than or equal to 99.999%); and (3) sample introduction mode: no flow split.
Mass spectrum conditions: EI ion source, electron energy 70eV, ion source temperature: 250 ℃, gas interface temperature: 280 ℃, purge flow: 3.0 mL/min.
The chromatograms are shown in fig. 3-5 and the dimethoate residue is shown in table 1.
TABLE 1 residual amount of dimethoate (unit: mg/kg)
Serial number Content (wt.)
Sample 1-1 Not detected out
Samples 1 to 2 0.35
Samples 1 to 3 0.28
As can be seen from Table 1, no dimethoate was detected in sample 1-1, whereas the residual amount of dimethoate was higher in samples 1-2 and 1-3. It can be seen that sample 1-1 after ethanol extraction is more safe.
Shelf life: the shelf life of the mushrooms is considered to have expired when about 2% or more of the walnut inflorescence surface of the evaluated samples has discolored. The shelf life of each sample was measured at ambient (37 ℃) and low (4 ℃) temperatures.
TABLE 2 shelf life of samples (Unit: day)
Storage temperature Sample 1-1 Samples 1 to 2 Sample (I)1-3
37℃ 45 35 42
4℃ 65 58 62
As can be seen from Table 2, sample 1-1 provides a longer shelf life than samples 1-2 and 1-3, regardless of whether stored at ambient or low temperatures.
Sensory evaluation:
sensory evaluation 7 persons scored on samples 1-1, 1-2 and 1-3 stored at room temperature (37 ℃) for 35d, respectively, and the evaluation criteria and the scoring results are shown in Table 3.
TABLE 3 evaluation criteria and scores
Figure BDA0002560972850000101
As can be seen from table 3, the long-time high pressure of samples 1-2 softened the tissue of the walnut male inflorescence to be in a "scaly" shape, making the tissue morphology poor, especially flowers, and further affecting the color of the product, with a darker color-brownish green; with respect to the taste, sample 1-1 had no bitter taste, while samples 1-2 and 1-3 had a slightly bitter taste, indicating that the processing method of the present invention was effective in removing bitter substances.
Example 2
A processing method of walnut male inflorescences comprises the following steps:
a) collecting fresh walnut male inflorescences which are free of mechanical damage, uniform in color and luster and about 8-12 cm in length, and cleaning the walnut male inflorescences; draining water after cleaning;
b) soaking the washed male inflorescence of the walnut in color protection extract liquor for 5min at room temperature, wherein the dosage of the color protection extract liquor is based on that the male inflorescence of the walnut is just immersed, and the color protection extract liquor is aqueous solution containing zinc acetate, ethanol and acetic acid, wherein the mass concentration of the zinc acetate is 42.3mg/L (the concentration of zinc ions is about 15mg/L), the volume concentration of the ethanol is 70%, and the volume concentration of the acetic acid is 3% (the mixed solution consists of 70mL of ethanol, 3mL of acetic acid, 27mL of water and 42.3mg of zinc acetate);
c) sterilizing and enzyme-inactivating the walnut male inflorescence soaked in the color-protecting extraction liquid by adopting a high-voltage pulse electric field technology;
the technical parameters of the high-voltage pulse electric field comprise: the electric field intensity is 35kV/cm, the pulse width is 2 mus, the pulse frequency is 200Hz, and the action time is 8 s; the treatment temperature is 37 ℃;
d) aseptically cleaning the walnut male inflorescences treated in the step c), removing color protection extract on the surfaces of the walnut male inflorescences, and then dehydrating, wherein a low-rotation-speed dehydrator is preferably adopted to prevent mechanical damage, the rotation speed of the dehydrator is 600 revolutions per minute, and the time is 5 minutes; drying at low temperature for 3h after dehydration treatment;
the dehydrated solution can be used for recovering ethanol by a distillation method;
e) packaging the walnut male inflorescences treated in the step d), filling nitrogen and sealing.
Example 3
A processing method of walnut male inflorescences comprises the following steps:
a) collecting fresh walnut male inflorescences which are free of mechanical damage, uniform in color and luster and about 8-12 cm in length, and cleaning the walnut male inflorescences; draining water after cleaning;
b) soaking the washed male inflorescence of the walnut in color protection extract liquor for 10min at room temperature, wherein the dosage of the color protection extract liquor is based on that the male inflorescence of the walnut is just immersed, and the color protection extract liquor is aqueous solution containing zinc acetate, ethanol and acetic acid, wherein the mass concentration of the zinc acetate is 42.3mg/L (the concentration of zinc ions is about 15mg/L), the volume concentration of the ethanol is 75%, and the volume concentration of the acetic acid is 4% (the mixed solution consists of 75mL of ethanol, 4mL of acetic acid, 21mL of water and 42.3mg of zinc acetate);
c) sterilizing and enzyme-inactivating the walnut male inflorescence soaked in the color-protecting extraction liquid by adopting a high-voltage pulse electric field technology;
the technical parameters of the high-voltage pulse electric field comprise: the electric field intensity is 30kV/cm, the pulse width is 2 mus, the pulse frequency is 400Hz, and the action time is 4 s; the treatment temperature is 37 ℃;
d) washing the walnut male inflorescences treated in the step c) with sterile water to remove color-protecting extract on the surfaces of the walnut male inflorescences, and then dehydrating, wherein a low-rotation-speed dehydrator is preferably adopted to prevent mechanical damage, the rotation speed of the dehydrator is 600 revolutions per minute, and the time is 5 minutes; drying at low temperature for 3h after dehydration treatment;
the dehydrated solution can be used for recovering ethanol by a distillation method;
e) packaging the walnut male inflorescences treated in the step d), filling nitrogen and sealing.
Example 4
A processing method of walnut male inflorescences comprises the following steps:
a) collecting fresh walnut male inflorescences which are free of mechanical damage, uniform in color and luster and about 8-12 cm in length, and cleaning the walnut male inflorescences; draining water after cleaning;
b) soaking the washed male inflorescence of the walnut in color protection extract liquor for 10min at room temperature, wherein the dosage of the color protection extract liquor is based on that the male inflorescence of the walnut is just immersed, and the color protection extract liquor is aqueous solution containing zinc acetate, ethanol and acetic acid, wherein the mass concentration of the zinc acetate is 56.4mg/L (the concentration of zinc ions is about 20mg/L), the volume concentration of the ethanol is 75%, and the volume concentration of the acetic acid is 4% (the mixed solution consists of 75mL of ethanol, 4mL of acetic acid, 21mL of water and 42.3mg of zinc acetate);
c) sterilizing and enzyme-inactivating the walnut male inflorescence soaked in the color-protecting extraction liquid by adopting a high-voltage pulse electric field technology;
the technical parameters of the high-voltage pulse electric field comprise: the electric field intensity is 40kV/cm, the pulse width is 4 mus, the pulse frequency is 300Hz, and the action time is 8 s; the treatment temperature is 37 ℃;
d) washing the walnut male inflorescences treated in the step c) with sterile water to remove color-protecting extract on the surfaces of the walnut male inflorescences, and then dehydrating, wherein a low-rotation-speed dehydrator is preferably adopted to prevent mechanical damage, the rotation speed of the dehydrator is 550 revolutions per minute, and the time is 8 minutes; drying at low temperature for 3h after dehydration treatment;
the dehydrated solution can be used for recovering ethanol by a distillation method;
e) packaging the walnut male inflorescences treated in the step d), filling nitrogen and sealing.
Experimental example Effect of different electric field intensities on chlorophyll
The test procedure was the same as in example 1 except that the electric field strengths were 20kV/cm, 30kV/cm, 40kV/cm, 50kV/cm and 60kV/cm, respectively. And after the treatment is finished, measuring the chlorophyll content in the sample within 8h and after the sample is stored for 35 days at normal temperature.
The test results measured over 8h are shown in FIG. 6. With the increase of the electric field intensity, the chlorophyll content in the walnut male inflorescence is reduced, because the damage of higher electric field intensity to the tissue structure is larger, the chlorophyll is lost from the tissue structure, and when the electric field intensity is 60kV/cm, the chlorophyll content is greatly reduced, which indicates that the electric field intensity is too high, and the damage to the tissue structure is more serious.
The test results measured after storage at ordinary temperature (37 ℃) for 35 days are shown in FIG. 7. The chlorophyll content was the lowest at an electric field strength of 20kV/cm, since enzymatic browning in the sample body could not be inhibited at a low electric field strength, resulting in decomposition of chlorophyll. And when the electric field intensity is 30-60 kV/cm, the activity of the enzyme in the sample body can be effectively inhibited.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims (10)

1. A processing method of walnut male inflorescences is characterized by comprising the following steps:
a) optionally, washing the male inflorescences of the walnuts;
b) soaking the male inflorescence of the walnut in color protection extract liquor for carrying out color protection extraction pretreatment for 5-10 min;
wherein the color protection extract is an aqueous solution containing effective amounts of zinc ions, ethanol and acetic acid;
c) sterilizing and enzyme-inactivating the walnut male inflorescence soaked in the color-protecting extraction liquid by adopting a high-voltage pulse electric field technology;
d) dehydrating the walnut male inflorescences treated in the step c);
e) and d), filling nitrogen into the walnut male inflorescences treated in the step d) for packaging.
2. The processing method as claimed in claim 1, wherein in step a), the walnut male inflorescence is fresh, and the walnut male inflorescence with the length of 8-12 cm is selected or collected.
3. The process according to claim 1, wherein in step b), the concentration of zinc ions is 15 to 25mg/L, the concentration of ethanol is 65 to 75 vol%, and the concentration of acetic acid is 2 to 5 vol%.
4. The process of claim 1 wherein in step b) the color-protecting extraction pretreatment is optionally carried out at room temperature.
5. The process according to claim 4, wherein the color-protecting extraction is carried out at 25-37 ℃.
6. The process according to claim 1, wherein in step c) the parameters of the high-voltage pulsed electric field are: the waveform of the pulse generator is square wave, the electric field intensity is 25-50 kV/cm, the pulse width is 1-10 mus, the pulse frequency is 200-500 Hz, and the action time is 2-8 s.
7. The process according to claim 6, wherein the electric field strength is 30kV/cm, the pulse width is 2. mu.s, the pulse frequency is 300Hz, and the action time is 5 s.
8. The method as claimed in claim 6, wherein the treatment temperature of the high-voltage pulsed electric field is selected to be 25 to 37 ℃.
9. The process of claim 1 wherein in step d) the dehydration is carried out by natural draining or low temperature drying or by a dehydrator.
10. A walnut male inflorescence vegetable product obtained by processing according to the method of any one of claims 1-9.
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