CN112293480A - Preparation method of green nutritional bamboo shoot can - Google Patents
Preparation method of green nutritional bamboo shoot can Download PDFInfo
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- CN112293480A CN112293480A CN202011145487.4A CN202011145487A CN112293480A CN 112293480 A CN112293480 A CN 112293480A CN 202011145487 A CN202011145487 A CN 202011145487A CN 112293480 A CN112293480 A CN 112293480A
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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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- 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
- A23B7/157—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention aims to provide a preparation method of a green nutritional bamboo shoot can, which comprises the following steps: selecting healthy and fresh bamboo shoots; fine screening: cleaning and peeling the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots; pre-cooking: the bamboo shoots after being screened are placed in calcium chloride solution with the mass percent of 0.2-0.5% for pre-boiling, and the like, and the canned bamboo shoots obtained by the method have the advantages of flavor, good taste, bright color and long shelf life.
Description
Technical Field
The invention relates to the field of bamboo shoot processing, in particular to a preparation method of a green nutritional bamboo shoot can and a preparation method of soup thereof.
Background
Bamboo shoots are the buds of bamboo, also known as bamboo shoots. The bamboo is perennial evergreen herbaceous plant, is common food on a dining table, is fragrant and crisp in taste and is deeply loved by consumers; however, the harvesting period of bamboo shoots is mostly in summer and autumn, and the bamboo shoots are easy to age, rot and deteriorate due to high environmental temperature and humidity, so that the method for prolonging the sale time and improving the economic benefit generally comprises the step of preparing the bamboo shoots into the bamboo shoot can.
The inventor finds that the color of the bamboo shoots is easy to change after the bamboo shoots are made into the canned bamboo shoots, even if the quality is not problematic, consumers can prefer the canned bamboo shoots with bright color, and in the existing production, the main method for relieving the color change of the bamboo shoots is to add enough acid during soup preparation, but the canned bamboo shoots which are basically made into the acidic clear water are lost due to excessive acid addition, and the flavor of the bamboo shoots is greatly reduced due to the fact that the canned bamboo shoots need to be cleaned before being eaten.
Chinese patent application No. CN201910047271.5, which was filed in 2019, discloses a processing method of bamboo shoots, which comprises the steps of carrying out vacuum low-temperature double-cooking in a weak acid environment, retaining most of the nutritional value of the bamboo shoots, avoiding loss of beneficial ingredients to a greater extent, simultaneously keeping more complete tissue morphology, extending the time of precooking and re-cooking, further greatly reducing the occurrence of white precipitates, and further removing the bitterness of the bamboo shoots more efficiently; the canned bamboo shoots directly obtained by the processing method have enough flavor, but the bamboo shoots are often not sold well due to discoloration, and the discoloration of the bamboo shoots is caused by cell aging of the bamboo shoots.
Disclosure of Invention
In view of the problems in the prior art, the invention aims to provide a preparation method of a green nutritional bamboo shoot can, which is used for solving at least one of the technical problems.
In a first aspect, the invention provides a method for preparing a green nutritional bamboo shoot can, which comprises the following steps: coarse screening: selecting healthy and fresh bamboo shoots; fine screening: cleaning and peeling the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots; pre-cooking: placing the bamboo shoots which are sieved in a calcium chloride solution with the mass percent of 0.2-0.5% for precooking; filling: putting the pre-cooked bamboo shoots into a can, filling the soup provided in the first aspect into the can until the can is full, exhausting air and sealing to obtain a can primary product, wherein the method also comprises the following steps; preparing soup: adding bacteriostatic agent, sodium erythorbate 0.1-0.4mg/L, EDTA disodium 0.1mg/L, polyphosphate 0.6mg/L, and potato extract 0.1-0.3mg/L into water to obtain decoction, heating the decoction to boil, adding phytic acid to adjust pH to 4.5-4.8, and maintaining at 80 deg.C to obtain decoction.
Between the fine screening and precooking, the method further comprises; classifying the bamboo shoots: classifying the bamboo shoots according to complete bamboo shoots, broken bamboo shoots, bald bamboo shoots, section bamboo shoots, jawboy bamboo shoots, special-shaped bamboo shoots and thick bamboo shoots;
preferably, precooking: selecting complete bamboo shoots, broken pointed bamboo shoots and bald bamboo shoots, and placing the complete bamboo shoots, the broken pointed bamboo shoots and the bald bamboo shoots in a calcium chloride solution with the mass percent of 0.3-0.4% for precooking.
Between the bamboo shoot classification and the precooking, the method further comprises: trimming: selecting complete bamboo shoots, cut-pointed bamboo shoots and bald bamboo shoots, trimming, cutting off old roots, trimming bamboo shoot skins and mechanical wounds, and cutting and slicing section bamboo shoots, slit bamboo shoots and special-shaped bamboo shoots; pre-cooking: selecting and placing the trimmed complete bamboo shoots, the broken pointed bamboo shoots and the bald bamboo shoots in 0.3-0.4 mass percent of calcium chloride solution for pre-cooking, and selecting and placing the trimmed section bamboo shoots, the slit bamboo shoots and the special-shaped bamboo shoots in 0.2 mass percent of calcium chloride solution for pre-cooking.
After fine screening; the method further comprises the following steps: pre-cooking: placing the bamboo shoots which are sieved in a calcium chloride solution with the mass percent of 0.2-0.5%, and slowly boiling in vacuum at low temperature of 20-30 ℃ for 40-50 min.
After canning, the method further comprises the steps of: sterilization and cooling: placing canned can primary product into a sterilizing pot, exhausting for 8 min, heating to 115 deg.C, maintaining for 35min, cooling to 38 deg.C, draining, and sterilizing to obtain can product; warehousing: registering and warehousing sterilized and cooled can finished products, and accurately marking corresponding sterilization time, pot times and number by the stacking card of each stack; and (4) inspecting a finished product: regularly inspecting the appearance, flavor, net weight, solid content, p H value and vacuum degree of the canned food according to the requirements of the canned food put in storage; packaging: and packaging the finished can products passing the finished product inspection.
After the temperature is raised to 115 ℃ after exhausting and is maintained for 35min, the method further comprises the following steps: back pressure cooling: increasing air pressure in the sterilizer to 0.13-0.15Mpa, cooling, gradually reducing the temperature to 37 deg.C, maintaining the air pressure in the sterilizer at 0.12Mpa during cooling, and draining water to sterilize to obtain the final product.
In a second aspect, the present invention uses a cooking liquor that is prepared by first preparing a potato extract: the preparation method of the potato extract comprises the following steps: (1) extracting a crude extract: vacuum drying potato, pulverizing, mixing with water, extracting at 60 deg.C for 30-40min, ultrasonic extracting, centrifuging, rotary evaporating the supernatant, adding ethanol solution, stirring, standing for 10min, filtering to obtain precipitate, and freeze drying the precipitate to obtain crude extract; (2) and (3) extraction: according to the material ratio of 1 g: adding the crude extract into chloroform-n-butanol mixed solution 10mL, repeatedly extracting for 5 times, mixing water phases obtained by 5 times of extraction, then adding ethanol solution into the water phases until the mass concentration of ethanol is 90%, standing for 18-24h, filtering to obtain solid, washing the obtained solid, drying, and obtaining the potato extract; 2) preparing soup: adding bacteriostatic agent, sodium erythorbate 0.1-0.4mg/L, EDTA disodium 0.1mg/L, polyphosphate 0.6mg/L, and potato extract 0.1-0.3mg/L into water to obtain decoction, heating the decoction to boil, adding phytic acid to adjust pH to 4.5-4.8, and maintaining at 80 deg.C to obtain decoction.
After preparing the potato extract, the method further comprises, 2) preparing a soup: adding R-polysaccharide 0.2g/L, tea polyphenols 0.35g/L, epsilon-polylysine 0.5g/L, sodium erythorbate 0.2mg/L, EDTA disodium 0.1mg/L, polyphosphate 0.6mg/L, and potato extract 0.1-0.3mg/L into water to obtain decoction, heating the decoction to boil, adding phytic acid to adjust pH to 4.5-4.8, and maintaining at 80 deg.C to obtain decoction.
After the soup is heated to boil, the method further comprises adding 0.2mg/L kiwi fruit pectin methylesterase inhibitor, then adding phytic acid to adjust the pH to 4.5-4.8, and maintaining at 80 deg.C for use.
The broken pointed bamboo shoot mentioned above: the diameter of the cross section of the bamboo shoot is less than 35% of the diameter of the base of the bamboo shoot body, and the shape of the bamboo shoot is basically intact.
Bamboo shoots with a small head: the diameter of the section of the bamboo shoot accounts for 35 to 60 percent of the diameter of the base part of the bamboo shoot body, and the shape of the bamboo shoot is in a pagoda shape.
And (3) cutting bamboo shoots: the diameter of the section of the bamboo shoot body is more than 60 percent of the diameter of the base part of the bamboo shoot body, and the diameter of the upper part and the lower part of the bamboo shoot body are similar to the diameter of the bamboo shoot body.
Forking bamboo shoots: obvious branches and buds are among bamboo shoot nodes or obvious traces are left after the branches and buds are broken, and the bamboo shoot body loses the bamboo shoot with perfect shape.
Special-shaped bamboo shoots: irregular bamboo shoots.
Coarse fiber bamboo shoot: the bamboo shoot body is too old and the bamboo shoot can feel dregs when being eaten.
Kiwi fruit pectin methylesterase inhibitor: the kiwi fruit pectin methylesterase inhibitor is prepared by a method (CN201610140721.1) for efficiently expressing kiwi fruit pectin methylesterase inhibitor by using an inorganic culture medium in Chinese patent.
Has the advantages that: according to the preparation method of the soup, the color change of the bamboo shoot can is relieved through the matching of the bacteriostatic agent, the sodium erythorbate, the EDTA disodium, the polyphosphate and the potato extract, the crisp and tasty of the bamboo shoots can be kept under the low-acid condition, and the shelf life of the can is prolonged.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on the drawings without creative efforts.
Fig. 1 is a flow chart of a method for preparing a green nutritional canned bamboo shoot according to an embodiment of the present invention;
FIG. 2 is a flow chart of a method for preparing a green nutritious canned bamboo shoot in accordance with another embodiment of the present invention;
fig. 3 is a flowchart of a method for preparing a soup for a canned bamboo shoot according to an embodiment of the present invention;
fig. 4 is a flowchart of a method for preparing a soup for a canned bamboo shoot according to another embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a flow chart of a method for preparing a green nutritional canned bamboo shoots according to the present application is shown, and the preparation method of the present embodiment is suitable for preparing canned bamboo shoots from bamboo shoots.
As shown in fig. 1, in step 101, healthy and fresh bamboo shoots are selected;
in step 102, the bamboo shoots after primary screening are cleaned and peeled, and healthy and disease-free bamboo shoots are selected;
in step 103, the bamboo shoots which are sieved are placed in calcium chloride solution with the mass percent of 0.2-0.5% for precooking;
in step 104, the pre-cooked bamboo shoots are placed into a can, the soup prepared is filled into the can until the can is full, and the can is sealed after exhausting to obtain a can primary product.
In the process, healthy and fresh bamboo shoots are selected and then pre-boiled in 0.2-0.5% by mass of calcium chloride solution, so that the bamboo shoots obtained by the process are ensured to be sufficiently crisp and tasty.
Referring to fig. 2, another flow chart of the method for preparing a green nutritional canned bamboo shoots of the present application is shown, and the method of the present embodiment is applied to preparing canned bamboo shoots from bamboo shoots.
in step 202, the bamboo shoots after primary screening are cleaned and peeled, and healthy and disease-free bamboo shoots are selected;
in step 203, the bamboo shoots are classified according to the intact bamboo shoots, the cut bamboo shoots, the bald bamboo shoots, the segmented bamboo shoots, the jawboy bamboo shoots, the abnormal bamboo shoots and the thick bamboo shoots;
in step 204, selecting complete bamboo shoots, cut-tip bamboo shoots and bald bamboo shoots as required, trimming, cutting off old roots, trimming bamboo shoot skins and mechanical wounds, and cutting section bamboo shoots, slit bamboo shoots and special-shaped bamboo shoots into slices;
in step 205, precooking: selecting and placing the trimmed complete bamboo shoots, the broken pointed bamboo shoots and the bald bamboo shoots in 0.4 mass percent of calcium chloride solution for precooking, selecting and placing the trimmed section bamboo shoots, the slit bamboo shoots and the special-shaped bamboo shoots in 0.2 mass percent of calcium chloride solution for precooking, wherein the precooking is vacuum low-temperature slow cooking, the temperature is 20-30 ℃, and the slow cooking is 40-50 min;
in step 206, sterilization and cooling: placing canned can primary product into a sterilizing pot, exhausting for 8 min, heating to 115 deg.C, and maintaining for 35 min;
in step 207, increasing the air pressure in the sterilization pot to 1.3-1.5Mpa, starting cooling, gradually reducing the temperature to 37 ℃, maintaining the air pressure in the sterilization pot at 0.12Mpa during the cooling period, and after cooling, draining water and sterilizing to obtain a finished can product;
in step 208, the sterilized and cooled can finished products are registered and put in storage, and the stacking cards of each stack accurately indicate the corresponding sterilization time, the number of the pots and the number of the pots;
in step 209, the canned product put in storage is inspected in terms of appearance, flavor, net weight, solid content, pH value and vacuum degree of the canned product according to requirements;
in step 210, packaging: and packaging the finished can products passing the finished product inspection.
In step 203, the bamboo shoots are classified finely according to the shapes of the bamboo shoots, the bamboo shoots in different shapes are adapted to different types of bamboo shoot cans, such as complete bamboo shoots, cut pointed bamboo shoots and bald bamboo shoots, and are more suitable for integrally packaging the bamboo shoot cans and split bamboo shoot cans, and the section bamboo shoots, the split bamboo shoots and the special-shaped bamboo shoots are more suitable for mixing the bamboo shoot cans or the diced bamboo shoot cans;
in step 204, the bamboo shoots are processed in shape according to the requirements, so that the subsequent production is more convenient;
in the step 205, air is used for slow boiling at low temperature, the temperature is 20-30 ℃, slow boiling is carried out for 40-50min, and calcium chloride solutions with different solubilities are used for different bamboo shoots, so that the crisp taste of the bamboo shoots is greatly improved;
in step 206, the canned can primary product is sterilized, and in step 207, a counter-pressure cooling method is adopted, so that the production quality of the bamboo shoot can is greatly improved;
the preparation method of the bamboo shoot can is more scientific and reasonable, the pre-cooking step is finished, and the crisp taste of the bamboo shoots is ensured.
Referring to fig. 3, a flow chart of a method for preparing a soup for a canned bamboo shoot according to the present application is shown, and the preparation method of the present embodiment is applicable to various soups for cans.
In step 301, potato is dried in vacuum, crushed, mixed with water, extracted at 60 ℃ for 30min, subjected to ultrasonic extraction and centrifugation, centrifuged supernatant is subjected to rotary evaporation, then added into ethanol solution and stirred, kept stand for 10min, filtered to obtain precipitate, and the filtered precipitate is subjected to freeze drying to obtain crude extract;
in step 302, according to a material ratio of 1 g: adding the crude extract into chloroform-n-butanol mixed solution for 10mL, repeatedly extracting for 5 times, mixing water phases obtained by 5 times of extraction, then adding ethanol solution into the water phases until the mass concentration of ethanol is 90%, standing for 24h, filtering to obtain solid, washing the obtained solid, drying and drying to obtain a potato extract;
in step 303, adding bacteriostatic agent, iso-VC sodium 0.1-0.4mg/L, EDTA disodium 0.1mg/L, polyphosphate 0.6mg/L, and potato extract 0.1-0.3mg/L into water to obtain soup, heating the soup to boiling, adding phytic acid to adjust pH to 4.5-4.8, and maintaining at 80 deg.C to obtain soup;
in the process, the soup for greatly slowing down the aging of the bamboo shoots is prepared, the extract with the effect similar to a pectinase inhibitor is prepared in the steps 301 and 302, and a common bacteriostatic agent such as potassium sorbate is matched with quantitative sodium erythorbate, EDTA disodium and polyphosphate, so that the hydrolysis of the pectin of the bamboo shoots can be well controlled, the color of the bamboo shoots is controlled, and the selling phase of the bamboo shoots can be guaranteed even in a low-acid environment (the soup is prepared by adjusting the pH to 4.5-4.8 and increasing the pH to above 5.0 after canning so as to meet the standard of the low-acid bamboo shoots can).
Referring to fig. 4, a flow chart of another method for preparing soup for canned bamboo shoots according to the present application is shown, and the preparation method of the present embodiment is applicable to various soup for canned bamboo shoots, and the flow is further defined as soup preparation.
In step 401, adding 0.2g/L of R-polysaccharide, 0.35g/L of tea polyphenol, 0.5g/L of epsilon-polylysine, 0.2mg/L, EDTA dina of sodium erythorbate, 0.1mg/L of polyphosphate and 0.1-0.3mg/L of potato extract into water to obtain soup, and heating the soup to boiling;
in step 402, 0.2mg/L kiwi fruit pectin methylesterase inhibitor is added, and then phytic acid is added to adjust the pH to 4.5-4.8, and the pH is maintained at 80 ℃ for later use.
The bacteriostatic agent is further limited in step 401, 0.2g/L of R-polysaccharide, 0.35g/L of tea polyphenol and 0.5g/L of epsilon-polylysine are used, and by limiting the bacteriostatic agent, the crisp taste and flavor of the canned bamboo shoots are further improved under the condition of ensuring that the canned bamboo shoots meet the production standard, and the kiwi fruit pectin methylesterase is added in step 402, so that the inhibition on pectinase is further improved, and the aging of the bamboo shoots is delayed.
The present application is further illustrated by the following examples
Example 1
A method for preparing green nutritional canned bamboo shoot comprises:
coarse screening: selecting healthy and fresh bamboo shoots;
fine screening: cleaning and peeling the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
pre-cooking: placing the bamboo shoots which are sieved in a calcium chloride solution with the mass percent of 0.3% for precooking;
preparing soup: adding potassium sorbate, sodium erythorbate 0.1mg/L, EDTA disodium 0.1mg/L, polyphosphate 0.6mg/L, and potato extract 0.1mg/L into water to obtain decoction, heating the decoction to boil, adding phytic acid to adjust pH to 4.5-4.8, and maintaining at 80 deg.C;
filling: placing pre-cooked bamboo shoot into a can, filling the soup after the soup preparation into the can until the can is full, exhausting air and sealing to obtain a can primary product;
sterilizing and cooling the can primary product to obtain the can finished product.
The preparation method of the potato extract comprises the following steps:
(1) extracting a crude extract: vacuum drying potato, pulverizing, mixing with water, extracting at 60 deg.C for 30-40min, ultrasonic extracting, centrifuging, rotary evaporating the supernatant, adding ethanol solution, stirring, standing for 10min, filtering to obtain precipitate, and freeze drying the precipitate to obtain crude extract; (2) and (3) extraction: according to the material ratio of 1 g: adding 10mL of the crude extract into a chloroform-n-butanol mixed solution, repeatedly extracting for 5 times, combining water phases obtained by 5 times of extraction, then adding an ethanol solution into the water phases until the mass concentration of ethanol is 90%, standing for 18-24h, filtering to obtain a solid, washing the obtained solid, drying, and obtaining the potato extract.
Example 2
A method for preparing green nutritional canned bamboo shoot comprises:
coarse screening: selecting healthy and fresh bamboo shoots;
fine screening: cleaning and peeling the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
classifying the bamboo shoots: classifying the bamboo shoots according to complete bamboo shoots, broken bamboo shoots, bald bamboo shoots, section bamboo shoots, jawboy bamboo shoots, special-shaped bamboo shoots and thick bamboo shoots;
pre-cooking: selecting complete bamboo shoots, broken pointed bamboo shoots and bald bamboo shoots, and placing the complete bamboo shoots, the broken pointed bamboo shoots and the bald bamboo shoots in a calcium chloride solution with the mass percent of 0.3-0.4% for precooking;
preparing soup: adding bacteriostatic agent, sodium erythorbate 0.2-0.4mg/L, EDTA disodium 0.1mg/L, polyphosphate 0.6mg/L, and potato extract 0.1-0.2mg/L into water to obtain decoction, heating the decoction to boil, adding phytic acid to adjust pH to 4.5-4.8, and maintaining at 80 deg.C;
filling: placing pre-cooked bamboo shoot into a can, filling the soup after the soup preparation into the can until the can is full, exhausting air and sealing to obtain a can primary product;
sterilizing and cooling the can primary product to obtain the can finished product.
The preparation method of the potato extract was the same as in example 1.
Example 3
A method for preparing green nutritional canned bamboo shoot comprises:
coarse screening: selecting healthy and fresh bamboo shoots;
fine screening: cleaning and peeling the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
pre-cooking: placing the bamboo shoots which are sieved in a calcium chloride solution with the mass percent of 0.3% for precooking;
preparing soup: adding 0.2g/L of R-polysaccharide, 0.35g/L of tea polyphenol, 0.5g/L of epsilon-polylysine, 0.2mg/L of iso-VC sodium, 0.1mg/L, EDTA dina, 0.6mg/L of polyphosphate and 0.1mg/L of potato extract into water to obtain a soup, heating the soup to boil, adding phytic acid to adjust the pH to 4.5-4.8, and maintaining the temperature at 80 ℃ for later use;
filling: placing pre-cooked bamboo shoot into a can, filling the soup after the soup preparation into the can until the can is full, exhausting air and sealing to obtain a can primary product;
sterilizing and cooling the can primary product to obtain the can finished product.
The preparation method of the potato extract was the same as in example 1.
Example 4
A method for preparing green nutritional canned bamboo shoot comprises:
coarse screening: selecting healthy and fresh bamboo shoots;
fine screening: cleaning and peeling the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
pre-cooking: placing the bamboo shoots after being sieved in a citric acid solution containing 0.2-0.5% by mass of calcium chloride and 0.05-0.1% by mass of citric acid, and slowly boiling in vacuum at low temperature of 20-30 ℃ for 40-50 min;
preparing soup: adding 0.2g/L of R-polysaccharide, 0.35g/L of tea polyphenol, 0.5g/L of epsilon-polylysine, 0.2mg/L of iso-VC sodium, 0.1mg/L, EDTA dina, 0.6mg/L of polyphosphate and 0.1mg/L of potato extract into water to obtain a soup, heating the soup to boil, adding phytic acid to adjust the pH to 4.5-4.8, and maintaining the temperature at 80 ℃ for later use;
filling: placing pre-cooked bamboo shoot into a can, filling the soup after the soup preparation into the can until the can is full, exhausting air and sealing to obtain a can primary product;
sterilizing and cooling the can primary product to obtain the can finished product.
Example 5
A method for preparing green nutritional canned bamboo shoot comprises:
coarse screening: selecting healthy and fresh bamboo shoots;
fine screening: cleaning and peeling the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
pre-cooking: placing the bamboo shoots which are sieved in a calcium chloride solution with the mass percent of 0.3% for precooking;
preparing soup: adding 0.2g/L of R-polysaccharide, 0.35g/L of tea polyphenol, 0.5g/L of epsilon-polylysine, 0.2mg/L of iso-VC sodium, 0.1mg/L, EDTA dina, 0.6mg/L of polyphosphate and 0.1mg/L of potato extract into water to obtain a soup, heating the soup to boil, adding 0.2mg/L of kiwi fruit pectin methylesterase inhibitor, then adding phytic acid to adjust the pH to 4.5-4.8, and maintaining the temperature at 80 ℃ for later use;
filling: placing pre-cooked bamboo shoot into a can, filling the soup after the soup preparation into the can until the can is full, exhausting air and sealing to obtain a can primary product;
sterilizing and cooling the can primary product to obtain the can finished product.
The preparation method of the potato extract was the same as in example 1.
Comparative example 1:
comparative example 1 is different from example 1 only in that no potato extract was added, and other preparation methods and preparation conditions were identical to example 1.
Comparative example 2:
comparative example 2 differs from example 1 only in that no sodium erythorbate is added and the other preparation methods and conditions are the same as those of example 1.
Comparative example 3:
comparative example 3 differs from example 1 only in that disodium EDTA was not added and the other preparation methods and conditions were consistent with example 1.
Comparative example 4:
comparative example 4 differs from example 5 only in that the R-polysaccharide was not added and the other preparation methods and conditions were identical to those of example 5.
Comparative example 5:
comparative example 5 is different from example 5 only in that tea polyphenol is not added, and other preparation methods and conditions are identical to those of example 5.
Comparative example 6:
comparative example 6 differs from example 5 only in that epsilon-polylysine was not added and the other preparation methods and conditions were identical to those of example 5.
Comparative example 7:
comparative example 7 is a commercially available canned clear water bamboo shoots.
Comparative example 8:
comparative example 8 is a commercially available canned acidified bamboo shoot.
And (3) soluble pectin determination:
the canned bamboo shoots obtained in examples 1 to 5 and the canned bamboo shoots provided in comparative examples 1 to 8 were opened every 20 days for 120 days, and the cans were stored at a low temperature (4 ℃) after opening, 10g of the can samples were weighed, 95 mL of ethanol was added thereto, and homogenized, and the pulper was washed with the same volume of ethanol, and the mixture was boiled in a water bath for 20min at a water temperature of 100 ℃. Cooling to room temperature, filtering, placing the obtained precipitate into original triangular flask, adding 50mL of water, and heating in 50 deg.C water bath for 50min to dissolve soluble pectin. And (3) washing filter paper and sediment by using a small amount of water after filtering, transferring the filtrate into a 50mL volumetric flask for constant volume, measuring the pectin content by carbazole colorimetry, and calculating the content of water-soluble pectin in the sample by taking galacturonic acid as a standard curve.
Table 1 and table 2 show the results of the tests
TABLE 1
Table 2:
as can be seen from tables 1 and 2, the loss rate of soluble pectin content of the canned bamboo shoots obtained in example 5 is the least, the loss rate is 20.40%, and is much lower than 46.19% of example 1, which indicates that the pectin content of the bamboo shoots can be maintained as much as possible by matching the kiwi fruit pectin methylesterase inhibitor, the potato extract, the bacteriostatic agent and the like added in the application with corresponding preparation conditions, thereby prolonging the shelf life; as can be seen from the comparison between the example 1 and the comparative example 7, the loss rate of the soluble pectin of the canned bamboo shoots prepared by the method is far lower than that of canned bamboo shoots sold in the market in clear water, and as can be seen from the comparison between the comparative examples 1 to 3 and the example 1, the loss rate of the content of any soluble pectin lacking in potato extract, sodium erythorbate and disodium EDTA is greatly improved, and as can be seen from the comparison between the comparative examples 4 to 6 and the example 5, the bacteriostatic agent is also an important factor influencing the loss of the content of the soluble pectin, and the loss rate of any one lacking in R-polysaccharide, tea polyphenol and epsilon-polylysine is improved; whereas the acidified canned bamboo shoots on the market have a lower content of soluble pectin and a faster loss rate after opening as seen by comparative example 8, and then precooking with a calcium chloride solution is better than using a mixed solution of calcium chloride and citric acid in retarding aging of bamboo shoots as seen by comparing example 3 with example 4.
In conclusion, the content loss of the soluble pectin of the bamboo shoot can prepared by the method is low, namely the aging process of the bamboo shoots is delayed; in addition, the potato extract, the sodium erythorbate, the EDTA, the R-polysaccharide, the tea polyphenol and the epsilon-polylysine are synergistic, so that the process of delaying the aging of the bamboo shoots is achieved;
in contrast to example 1, the loss rate of 21.86% in example 4 is shown to be similar to that of pectinase inhibitor, which delays the decomposition of pectin, and in contrast to example 5 and example 4, which show that the effect of only using potato extract is very good.
The color measuring method comprises the following steps:
the canned bamboo shoots obtained in examples 1 to 5 and the canned bamboo shoots obtained in comparative examples 1 to 8 were each opened every 20 days for 120 days, and the cans after opening were stored at a low temperature (4 ℃ C.), and the can samples were cut into pieces having a length of about 2cm, a width of about 2cm and a thickness of about 0.5cm, and color measurement was carried out using a color measuring instrument under room temperature conditions in a specular reflection removal mode. The color parameters are measured as brightness value L, red and green value a and yellow and blue value b. L represents the comprehensive value of whiteness and brightness, and the higher L represents the brighter the measured object; the total color difference Δ E ═ can be calculated from the values of L, a, b ═ LO*)+(a*-ao*)+(b*-bo*)2)1/2。
The results of the measurements are shown in tables 3 to 4 below
TABLE 3
TABLE 4
As can be seen from tables 3-4, the color maintenance of the canned bamboo shoots prepared in example 5 is best, the color difference of 120 days is only 1.35, and the color difference of the canned bamboo shoots prepared in example 1 after 120 days is only 1.69, the color maintenance of the canned bamboo shoots prepared in the present application is ensured by the preparation method of the present application in combination with the pre-cooking method and the soup configuration thereof even though the canned low-acid bamboo shoots are prepared, as can be seen from the comparison of examples 1-5 with comparative example 8, the color maintenance of the canned bamboo shoots prepared in the present application is better than that of the canned acidic bamboo shoots sold in the market, and as can be seen from the comparison of examples 1-5 with comparative example 7, the color maintenance of the canned bamboo shoots prepared in the present application is obviously better than that of the canned bamboo shoots sold in clear water; comparing comparative examples 1-3 with example 1, it can be seen that the potato extract, sodium erythorbate and disodium EDTA all have an effect on color difference, and any one of the compositions is not good in color protection effect, and comparing comparative examples 4-6 with example 5, the bacteriostasis consisting of R-polysaccharide, tea polyphenol and epsilon-polylysine has a good effect on color protection of the bamboo shoot can, whereas comparing example 3, pre-boiling with calcium chloride solution has an effect on keeping brittleness of the bamboo shoots, and has a significant effect on color protection of the can, and the color difference after 120 days is only 1.51, which is far better than 1.75 of the acid bamboo shoot can sold in the market.
In conclusion, the color maintenance effect of the canned bamboo shoots prepared by the method is obviously better than that of canned bamboo shoots sold in the market, and the color maintenance of the canned bamboo shoots is ensured by the combined action of the potato extract, the sodium erythorbate and the disodium EDTA, so that a good color protection effect is achieved.
The hardness measuring method comprises the following steps:
the canned bamboo shoots obtained in examples 1 to 5 were each opened every 20 days for 120 days, and the opened canned bamboo shoots were stored at a low temperature (4 ℃ C.), cut into pieces having a length of about 2cm, a width of about 2cm and a thickness of about 0.5cm, and tested for hardness (N) under a probe P5 of a texture analyzer. The hardness measurement parameters are as follows: and (3) testing rate: 1 mm/s; degree of compression: 70 percent; the pause time is as follows: 5 s; data acquisition rate: 400 pps; trigger value: 5g of the total weight. Each sample was repeated 12 times.
The results of the measurements are shown in Table 5 below
TABLE 5
It can be seen from table 5 that the canned bamboo shoots prepared in examples 1 to 5 all maintained excellent crispness, and as can be seen from comparison of example 1 with comparative example 7 and comparative example 8, it was significantly better than the existing canned plain bamboo shoots and the canned acidified bamboo shoots on the market, whereas as can be seen from comparison of example 4 with example 3, only the calcium chloride solution was used during the blanching process, and the crispness was not greatly different from the mixed solution of calcium chloride and citric acid.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A preparation method of a green nutritional bamboo shoot can is characterized by comprising the following steps:
coarse screening: selecting healthy and fresh bamboo shoots;
fine screening: cleaning and peeling the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
pre-cooking: placing the bamboo shoots which are sieved in a calcium chloride solution with the mass percent of 0.2-0.5% for precooking;
filling: putting the pre-cooked bamboo shoots into a can, filling the soup into the can until the can is full, exhausting air and sealing to obtain a can primary product;
the soup is obtained by the following method: adding bacteriostatic agent, sodium erythorbate 0.1-0.4mg/L, EDTA disodium 0.1mg/L, polyphosphate 0.6mg/L, and potato extract 0.1-0.3mg/L into water to obtain decoction, heating the decoction to boil, adding phytic acid to adjust pH to 4.5-4.8, and maintaining at 80 deg.C to obtain decoction.
2. The method of claim 1, wherein:
the potato extract is obtained by the following method: vacuum drying potato, pulverizing, mixing with water, extracting at 60 deg.C for 30-40min, ultrasonic extracting, centrifuging, rotary evaporating the supernatant, adding ethanol solution, stirring, standing for 10min, filtering to obtain precipitate, and freeze drying the precipitate to obtain crude extract; (2) and (3) extraction: according to the material ratio of 1 g: adding 10mL of the crude extract into a chloroform-n-butanol mixed solution, repeatedly extracting for 5 times, combining water phases obtained by 5 times of extraction, then adding an ethanol solution into the water phases until the mass concentration of ethanol is 90%, standing for 18-24h, filtering to obtain a solid, washing the obtained solid, drying, and obtaining the potato extract.
3. The method of claim 1, wherein:
the bacteriostatic agent comprises 0.2g/L of R-polysaccharide, 0.35g/L of tea polyphenol and 0.5g/L of epsilon-polylysine.
4. The method of claim 1, wherein:
after the soup is heated to boil, the method further comprises adding 0.2mg/L kiwi fruit pectin methylesterase inhibitor, then adding phytic acid to adjust the pH to 4.5-4.8, and maintaining at 80 deg.C for use.
5. The method of claim 1, wherein between the fine screening and precooking, the method further comprises;
classifying the bamboo shoots: the bamboo shoots are classified into whole bamboo shoots, cut bamboo shoots, bald bamboo shoots, segmented bamboo shoots, split bamboo shoots, irregular bamboo shoots and thick bamboo shoots.
6. The method of manufacturing according to claim 5, further comprising;
pre-cooking: selecting complete bamboo shoots, broken pointed bamboo shoots and bald bamboo shoots, and placing the complete bamboo shoots, the broken pointed bamboo shoots and the bald bamboo shoots in a calcium chloride solution with the mass percent of 0.3-0.4% for precooking.
7. The method for preparing according to claim 5, wherein after the bamboo shoots are classified, the method further comprises:
trimming: selecting complete bamboo shoot, broken pointed bamboo shoot, and bald bamboo shoot, trimming, cutting off old root, trimming bamboo shoot skin and mechanical injury, cutting into slices
Pre-cooking: selecting and placing the trimmed complete bamboo shoots, the broken pointed bamboo shoots and the bald bamboo shoots in 0.3-0.4 mass percent of calcium chloride solution for pre-cooking, and selecting and placing the trimmed section bamboo shoots, the slit bamboo shoots and the special-shaped bamboo shoots in 0.2 mass percent of calcium chloride solution for pre-cooking.
8. The method according to claim 1, wherein the preliminarily screened bamboo shoots are washed and peeled, and healthy and disease-free bamboo shoots are selected; the method further comprises the following steps:
pre-cooking: placing the bamboo shoots which are sieved in a calcium chloride solution with the mass percent of 0.2-0.5%, and slowly boiling in vacuum at low temperature of 20-30 ℃ for 40-50 min.
9. The method of manufacturing of claim 1, wherein after canning, the method further comprises the steps of:
sterilization and cooling: placing canned can primary product into a sterilizing pot, exhausting for 8 min, heating to 115 deg.C, maintaining for 35min, cooling to 38 deg.C, draining, and sterilizing to obtain can product;
warehousing: registering and warehousing sterilized and cooled can finished products, and accurately marking corresponding sterilization time, pot times and number by the stacking card of each stack;
and (4) inspecting a finished product: regularly inspecting the appearance, flavor, net weight, solid content, p H value and vacuum degree of the canned food according to the requirements of the canned food put in storage;
packaging: and packaging the finished can products passing the finished product inspection.
10. The method of claim 9, wherein after the temperature is raised to 115 ℃ after the degassing and is maintained for 35min, the method further comprises the steps of:
back pressure cooling: increasing air pressure in the sterilizer to 0.13-0.15Mpa, cooling, gradually reducing the temperature to 37 deg.C, maintaining the air pressure in the sterilizer at 0.12Mpa during cooling, and draining water to sterilize to obtain the final product.
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