CN112293480B - Preparation method of green nutritional canned bamboo shoots - Google Patents
Preparation method of green nutritional canned bamboo shoots Download PDFInfo
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- CN112293480B CN112293480B CN202011145487.4A CN202011145487A CN112293480B CN 112293480 B CN112293480 B CN 112293480B CN 202011145487 A CN202011145487 A CN 202011145487A CN 112293480 B CN112293480 B CN 112293480B
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 13
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- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 claims description 6
- 238000009966 trimming Methods 0.000 claims description 6
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- 239000011734 sodium Substances 0.000 description 14
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
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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
- A23B7/14—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
- A23B7/14—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
-
- 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
Abstract
The invention aims to provide a preparation method of a green nutritional canned bamboo shoot, which comprises the following steps of: healthy and fresh bamboo shoots are selected; fine screening: cleaning and husking the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots; precooking: the method provided by the invention has the advantages that the bamboo shoots obtained by the method have good 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 canned bamboo shoot and a preparation method of soup thereof.
Background
Bamboo shoots are shoots of bamboo, also known as shoots. Bamboo is perennial evergreen herbaceous plant, is common food on dining tables, is fragrant and crisp in taste, and is deeply favored by consumers; however, most of the harvesting period of the bamboo shoots is in summer and autumn, and the environment is high in temperature and humidity, so that the bamboo shoots are easy to age, rot and deteriorate, and in order to improve economic benefits, the method for prolonging sales time is generally to make the bamboo shoots into canned bamboo shoots.
The inventor finds that the bamboo shoots are easy to change color after being made into cans, even if the quality is free from problems, consumers can choose the cans 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 when preparing soup, but the cans are basically acidic clear water cans, the cans are lost in active ingredients of the bamboo shoots due to excessive acid addition, and the cans need to be cleaned before eating, so that the flavor of the bamboo shoots is greatly reduced.
The Chinese patent (CN 201910047271.5) filed in 2019 discloses a processing method of bamboo shoots, which can retain most of the nutritive value of the bamboo shoots by performing a vacuum low-temperature double-boiling process in a weak acid environment, avoid the loss of beneficial components to a great extent, maintain more complete tissue morphology, extend the pre-boiling and re-boiling time, greatly reduce the occurrence of white sediment, and remove the bitter taste of the bamboo shoots more efficiently; the canned bamboo shoots prepared from the bamboo shoots directly by the processing method have sufficient flavor, but the sales condition is poor due to the color change of the bamboo shoots, and the reason of the color change of the bamboo shoots is due to the cell aging of the bamboo shoots.
Disclosure of Invention
In view of the problems existing in the prior art, the invention aims to provide a preparation method of a green nutritional canned bamboo shoot, which is used for at least solving one of the technical problems.
In a first aspect, the invention provides a method for preparing a green nutritional canned bamboo shoot, which comprises the following steps: coarse screening: healthy and fresh bamboo shoots are selected; fine screening: cleaning and husking the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots; precooking: pre-boiling the bamboo shoots subjected to the fine screening in a calcium chloride solution with the mass percentage of 0.2% -0.5%; and (3) filling: placing the precooked bamboo shoots into a tank, filling the soup provided in the first aspect into the tank until the soup is full, exhausting and sealing to obtain a can primary product, and the method further comprises; preparing soup: adding bacteriostat, 0.1-0.4mg/L, EDTA sodium iso-VC 0.1mg/L, 0.6mg/L polyphosphate and 0.1-0.3mg/L potato extract into water to obtain soup, heating the soup to boil, adding phytic acid to adjust pH to 4.5-4.8, and maintaining at 80deg.C to obtain soup.
Between the fine screening and precooking, the method further comprises; classifying the bamboo shoots: classifying the bamboo shoots according to the whole bamboo shoots, the broken-tip bamboo shoots, the bald bamboo shoots, the Duan Tiao bamboo shoots, the split bamboo shoots, the special-shaped bamboo shoots and the crude fiber bamboo shoots;
preferably, precooking: the method comprises the steps of selecting complete bamboo shoots, broken-tip bamboo shoots and bald bamboo shoots, and placing the complete bamboo shoots and the broken-tip bamboo shoots into a calcium chloride solution with the mass percent of 0.3% -0.4% for precooking.
Between the sorting and precooking of the bamboo shoots, the method further comprises: and (3) finishing: trimming the selected complete bamboo shoots, broken-tip bamboo shoots and bald bamboo shoots according to requirements, cutting off overold root parts, trimming bamboo shoot coats and mechanical injuries, and slicing the cut bamboo shoots, the split bamboo shoots and the special-shaped bamboo shoots; precooking: the method comprises the steps of selecting and pre-boiling the trimmed complete bamboo shoots, the trimmed broken bamboo shoots and the trimmed bald bamboo shoots in a calcium chloride solution with the mass percentage of 0.3% -0.4%, and selecting and pre-boiling the trimmed sectional bamboo shoots, the trimmed split bamboo shoots and the trimmed special-shaped bamboo shoots in the calcium chloride solution with the mass percentage of 0.2%.
After fine screening; the method further comprises the steps of: precooking: placing the bamboo shoots subjected to fine screening in 0.2% -0.5% calcium chloride solution, and slowly boiling at 20-30deg.C under vacuum for 40-50min.
After canning, the method further comprises the steps of: sterilizing and cooling: placing the canned can primary product into a sterilizing pot, exhausting air from the sterilizing pot for 8 minutes, heating to 115 ℃ after exhausting air, maintaining for 35 minutes, cooling to below 38 ℃ and draining water to finish sterilization to obtain a can finished product; and (5) warehousing: registering the sterilized and cooled can finished products into a warehouse, and accurately marking corresponding sterilization time, pot number and quantity by the stacking card of each stack; and (3) checking a finished product: inspecting the appearance, flavor, net weight, solid matter, p H value and vacuum degree of the canned food according to the requirements; and (3) packaging: packaging the finished product of the can passing the finished product inspection.
After a period of 35 minutes after the exhaust gas had warmed to 115 ℃, the method further comprises the steps of: back pressure cooling: increasing the air pressure in the sterilizing pot to 0.13-0.15Mpa, starting cooling, gradually reducing the temperature to 37 ℃, maintaining the air pressure in the sterilizing pot at 0.12Mpa during the cooling period, and draining water after cooling is finished, and sterilizing to obtain the finished product of the can.
In a second aspect, the present invention uses a soup that first prepares a potato extract: the preparation method of the potato extract comprises the following steps: (1) extracting the crude extract: vacuum drying potato, pulverizing, mixing with water, extracting at 60deg.C for 30-40min, ultrasonic extracting, centrifuging, rotary evaporating supernatant, adding ethanol solution, stirring, standing for 10min, filtering to obtain precipitate, and lyophilizing the filtered precipitate to obtain crude extract; (2) extraction: according to the material ratio of 1g: adding 10mL of the crude extract into chloroform-n-butanol mixed solution, repeatedly extracting for 5 times, combining water phases obtained by 5 times of extraction, 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, and drying to obtain potato extract; 2) Preparing soup: adding bacteriostat, 0.1-0.4mg/L, EDTA sodium iso-VC 0.1mg/L, 0.6mg/L polyphosphate and 0.1-0.3mg/L potato extract into water to obtain soup, heating the soup to boil, adding phytic acid to adjust pH to 4.5-4.8, and maintaining at 80deg.C to obtain soup.
After preparing the potato extract, the method further comprises, 2) preparing a soup: adding 0.2g/L of R-polysaccharide, 0.35g/L of tea polyphenol, 0.5g/L of epsilon-polylysine, 0.2mg/L, EDTA disodium iso-VC, 0.1mg/L of polyphosphate, 0.6mg/L of polyphosphate and 0.1-0.3mg/L of potato extract into water to obtain soup, heating the soup to boil, then adding phytic acid to adjust the pH to 4.5-4.8, and maintaining at 80 ℃ to obtain the soup.
After heating the broth to boiling, the method further comprises 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 at 80deg.C for use.
The broken-tip bamboo shoots mentioned above: the diameter of the section is less than 35% of the diameter of the basal part of the bamboo shoot body, and the shape of the bamboo shoot is basically intact.
Bald bamboo shoots: the diameter of the section is 35% -60% of the diameter of the basal part of the bamboo shoot body, and the shape of the bamboo shoot is in a pagoda shape.
Segment bamboo shoots: the diameter of the section is more than 60% of the diameter of the base part of the bamboo shoot body, and the diameters of the bamboo shoots are approximately the same.
Bamboo shoots split: obvious branches and buds among bamboo shoot internodes or obvious marks are left after the branches and buds are broken, and the bamboo shoots lose perfect shapes.
Abnormal bamboo shoots: bamboo shoots with irregular morphology.
Coarse fiber bamboo shoots: the bamboo shoots are overold and have a feeling of slag.
Kiwi fruit pectin methylesterase inhibitor: the kiwi fruit pectin methylesterase inhibitor is prepared by a method (CN 201610140721.1) for efficiently expressing the kiwi fruit pectin methylesterase inhibitor by an inorganic culture medium in China patent.
The beneficial effects are that: according to the preparation method of the soup bamboo shoot can, the color change process of the bamboo shoot can is relieved through the cooperation of the bacteriostatic agent, the sodium iso-VC, the EDTA disodium, the polyphosphate and the potato extract, the crisp taste 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 required for the description of the embodiments will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a flow chart of a method for preparing a green nutritional canned bamboo shoot according to an embodiment of the invention;
FIG. 2 is a flow chart of a method for preparing a green nutritional canned bamboo shoot according to another embodiment of the present invention;
fig. 3 is a flowchart of a preparation method of a soup for canned bamboo shoots according to an embodiment of the present invention;
fig. 4 is a flowchart of a preparation method of a soup for canned bamboo shoots according to another embodiment of the invention.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Referring to fig. 1, a flowchart of a method for preparing a green nutritional canned bamboo shoot according to the present application is shown, and the preparation method of the present embodiment is applicable to preparing canned bamboo shoots from bamboo shoots.
As depicted in fig. 1, in step 101 healthy fresh bamboo shoots are selected;
in step 102, cleaning and husking the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
in step 103, placing the bamboo shoots subjected to fine screening into a calcium chloride solution with the mass percent of 0.2% -0.5% for precooking;
in step 104, the precooked bamboo shoots are placed in a pot, the soup after soup preparation is filled in the can until the can is full, and the can primary product is obtained by exhausting and sealing.
In the process, healthy and fresh bamboo shoots are selected, and the bamboo shoots obtained by the process are kept crisp enough by precooking in 0.2-0.5% of calcium chloride solution.
Referring to fig. 2, another flowchart of a preparation method of the green nutritional canned bamboo shoots of the present application is shown, and the preparation method of the present embodiment is applicable to preparing canned bamboo shoots from bamboo shoots.
Step 201, selecting healthy and fresh bamboo shoots;
in step 202, cleaning and decorticating the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
in step 203, classifying the bamboo shoots according to the complete bamboo shoots, the broken-tip bamboo shoots, the bald bamboo shoots, the Duan Tiao bamboo shoots, the split bamboo shoots, the special-shaped bamboo shoots and the crude fiber bamboo shoots;
in step 204, trimming the selected complete bamboo shoots, broken-tip bamboo shoots and bald bamboo shoots according to requirements, cutting off overold root parts, trimming bamboo shoot coats and mechanical injuries, and slicing the cut bamboo shoots, the split bamboo shoots and the special-shaped bamboo shoots;
in step 205, precooking: the method comprises the steps of selecting and placing the trimmed complete bamboo shoots, broken-tip bamboo shoots and bald bamboo shoots into 0.4% calcium chloride solution by mass percent for precooking, selecting and placing the trimmed sectional bamboo shoots, split bamboo shoots and special-shaped bamboo shoots into 0.2% calcium chloride solution by mass percent for precooking, wherein the precooking is vacuum low-temperature slow-boiling, and the temperature is 20-30 ℃ for slow-boiling for 40-50min;
in step 206, sterilizing and cooling: placing the canned can primary product into a sterilizing pot, exhausting for 8 minutes, heating to 115 ℃ after exhausting, and maintaining for 35 minutes;
in step 207, the air pressure in the sterilizing pot is increased to 1.3-1.5Mpa, cooling is started, the temperature is gradually reduced to 37 ℃, the air pressure in the sterilizing pot is maintained at 0.12Mpa during the cooling period, and after cooling is finished, water drainage is finished, and sterilization is finished to obtain a can finished product;
in step 208, registering the sterilized and cooled can finished products into a warehouse, and accurately marking corresponding sterilization time, pot number and quantity by the stacking card of each stack;
in step 209, inspecting the appearance, flavor, net weight, solids, pH and vacuum of the can according to the requirements of the finished product of the can in storage at regular time;
in step 210, packaging: packaging the finished product of the can passing the finished product inspection.
In step 203, the method classifies the bamboo shoots carefully according to the forms of the bamboo shoots, and the bamboo shoots with different forms are suitable for being used as canned bamboo shoots, such as complete bamboo shoots, broken-tip bamboo shoots and bald bamboo shoots, and are more suitable for being used as canned bamboo shoots and split bamboo shoots, and the sectional bamboo shoots, split bamboo shoots and special-shaped bamboo shoots are more suitable for being used as canned bamboo shoots or canned bamboo shoots;
in step 204, physical processing is performed on the bamboo shoots as required, which is more convenient for subsequent production;
in step 205, the bamboo shoots are slowly boiled at 20-30 ℃ 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, sterilizing the canned primary product, and in step 207, adopting a back pressure cooling method, thereby greatly improving the production quality of the canned bamboo shoots;
the preparation method of the process canned bamboo shoots is more scientific and reasonable, the precooking link is finished, and the crisp taste of the bamboo shoots is ensured.
Referring to fig. 3, a flowchart of a preparation method of a canned bamboo shoot soup according to the present application is shown, and the preparation method of the present embodiment is applicable to various canned soup.
In step 301, the potato is dried in vacuum, crushed, mixed with water, leached at 60 ℃ for 30min, subjected to ultrasonic extraction and centrifugation, the supernatant obtained by centrifugation is rotationally evaporated, then added into ethanol solution to be stirred, and stood for 10min, the precipitate is obtained by filtration, and the precipitate obtained by filtration is freeze-dried to obtain a crude extract;
in step 302, according to a material ratio of 1g: adding 10mL of the crude extract into chloroform-n-butanol mixed solution, repeatedly extracting for 5 times, combining water phases obtained by 5 times of extraction, adding ethanol solution into the water phases until the mass concentration of ethanol is 90%, standing for 24 hours, filtering to obtain solid, washing the obtained solid, and drying to obtain potato extract;
in step 303, adding bacteriostat, 0.1-0.4mg/L, EDTA dinir 0.1mg/L of iso-VC sodium, 0.6mg/L of polyphosphate and 0.1-0.3mg/L of potato extract into water to obtain soup, heating the soup to boil, then adding phytic acid to adjust the pH to 4.5-4.8, and maintaining at 80 ℃ 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 that of the pectase inhibitor is prepared in the steps 301 and 302, and is matched with common bacteriostats such as potassium sorbate and the like, and is matched with quantitative sodium iso-VC, EDTA disodium and polyphosphate, so that the pH value of the canned bamboo shoots can be raised to be more than 5.0 after canning even in a low-acid environment (the pH value of the soup is adjusted to be 4.5-4.8), the pectin hydrolysis of the bamboo shoots can be well controlled, the color of the bamboo shoots can be controlled, and the selling phase of the bamboo shoots can be ensured.
Referring to fig. 4, a flowchart of another preparation method of canned bamboo shoots according to the present application is shown, and the preparation method of the present embodiment is applicable to various canned soup, and the preparation method is further limited.
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 disodium iso-VC sodium 0.1mg/L, 0.6mg/L of polyphosphate and 0.1-0.3mg/L of potato extract into water to obtain soup, and heating the soup to boil;
in step 402, 0.2mg/L of kiwi fruit pectin methylesterase inhibitor is added, and then phytic acid is added to adjust the pH to 4.5-4.8, and the temperature is maintained at 80 ℃ for standby.
The process further limits the bacteriostat in step 401, uses R-polysaccharide 0.2g/L, tea polyphenol 0.35g/L and epsilon-polylysine 0.5g/L, and further improves the crisp taste and flavor of the canned bamboo shoots by limiting the bacteriostat under the condition of ensuring to meet production standards, and then adds kiwi fruit pectin methylesterase in step 402 to further improve the inhibition of pectinase and delay the ageing of the bamboo shoots.
The application will be further elucidated with reference to the following examples
Example 1
A method for preparing green nutritional canned bamboo shoots comprises:
coarse screening: healthy and fresh bamboo shoots are selected;
fine screening: cleaning and husking the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
precooking: placing the bamboo shoots subjected to fine screening into a calcium chloride solution with the mass percentage of 0.3% for precooking;
preparing soup: adding potassium sorbate, sodium iso-VC 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 80deg.C for use;
and (3) filling: placing the precooked bamboo shoots into a tank, filling the soup after soup preparation into a can until the can is full, exhausting and sealing to obtain a can primary product;
sterilizing and cooling the can primary product to obtain a can finished product.
The preparation method of the potato extract comprises the following steps:
(1) Extracting the crude extract: vacuum drying potato, pulverizing, mixing with water, extracting at 60deg.C for 30-40min, ultrasonic extracting, centrifuging, rotary evaporating supernatant, adding ethanol solution, stirring, standing for 10min, filtering to obtain precipitate, and lyophilizing the filtered precipitate to obtain crude extract; (2) extraction: according to the material ratio of 1g: adding 10mL of the crude extract into chloroform-n-butanol mixed solution, repeatedly extracting for 5 times, combining water phases obtained by 5 times of extraction, 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, and drying to obtain the potato extract.
Example 2
A method for preparing green nutritional canned bamboo shoots comprises:
coarse screening: healthy and fresh bamboo shoots are selected;
fine screening: cleaning and husking the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
classifying the bamboo shoots: classifying the bamboo shoots according to the whole bamboo shoots, the broken-tip bamboo shoots, the bald bamboo shoots, the Duan Tiao bamboo shoots, the split bamboo shoots, the special-shaped bamboo shoots and the crude fiber bamboo shoots;
precooking: selecting complete bamboo shoots, broken-tip bamboo shoots and bald bamboo shoots, and placing the complete bamboo shoots and the broken-tip bamboo shoots into a calcium chloride solution with the mass percent of 0.3% -0.4% for precooking;
preparing soup: adding bacteriostat, 0.2-0.4mg/L, EDTA sodium iso-VC 0.1mg/L, 0.6mg/L polyphosphate and 0.1-0.2mg/L potato extract into water to obtain soup, heating the soup to boil, adding phytic acid to adjust pH to 4.5-4.8, and maintaining at 80deg.C for use;
and (3) filling: placing the precooked bamboo shoots into a tank, filling the soup after soup preparation into a can until the can is full, exhausting and sealing to obtain a can primary product;
sterilizing and cooling the can primary product to obtain a can finished product.
The potato extract was prepared in the same manner as in example 1.
Example 3
A method for preparing green nutritional canned bamboo shoots comprises:
coarse screening: healthy and fresh bamboo shoots are selected;
fine screening: cleaning and husking the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
precooking: placing the bamboo shoots subjected to fine screening into a calcium chloride solution with the mass percentage 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 sodium iso-VC, 0.1mg/L, EDTA sodium iso-VC, 0.6mg/L of polyphosphate and 0.1mg/L of potato extract into water to obtain soup, heating the soup to boil, then adding phytic acid to adjust the pH to 4.5-4.8, and maintaining at 80 ℃ for standby;
and (3) filling: placing the precooked bamboo shoots into a tank, filling the soup after soup preparation into a can until the can is full, exhausting and sealing to obtain a can primary product;
sterilizing and cooling the can primary product to obtain a can finished product.
The potato extract was prepared in the same manner as in example 1.
Example 4
A method for preparing green nutritional canned bamboo shoots comprises:
coarse screening: healthy and fresh bamboo shoots are selected;
fine screening: cleaning and husking the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
precooking: placing the fine-sieved bamboo shoots in a citric acid solution containing 0.2-0.5% of calcium chloride and 0.05-0.1% of citric acid, and slowly boiling at 20-30deg.C under vacuum for 40-50min;
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 sodium iso-VC, 0.1mg/L, EDTA sodium iso-VC, 0.6mg/L of polyphosphate and 0.1mg/L of potato extract into water to obtain soup, heating the soup to boil, then adding phytic acid to adjust the pH to 4.5-4.8, and maintaining at 80 ℃ for standby;
and (3) filling: placing the precooked bamboo shoots into a tank, filling the soup after soup preparation into a can until the can is full, exhausting and sealing to obtain a can primary product;
sterilizing and cooling the can primary product to obtain a can finished product.
Example 5
A method for preparing green nutritional canned bamboo shoots comprises:
coarse screening: healthy and fresh bamboo shoots are selected;
fine screening: cleaning and husking the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
precooking: placing the bamboo shoots subjected to fine screening into a calcium chloride solution with the mass percentage 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 disodium iso-VC sodium, 0.6mg/L of polyphosphate and 0.1mg/L of potato extract into water to obtain soup, heating the soup to boil, adding 0.2mg/L of kiwi fruit pectin methylesterase inhibitor, adding phytic acid to regulate pH to 4.5-4.8, and maintaining at 80 ℃ for standby;
and (3) filling: placing the precooked bamboo shoots into a tank, filling the soup after soup preparation into a can until the can is full, exhausting and sealing to obtain a can primary product;
sterilizing and cooling the can primary product to obtain a can finished product.
The potato extract was prepared in the same manner as in example 1.
Comparative example 1:
comparative example 1 was 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 sodium iso-VC was not added, and other preparation methods and conditions were identical to example 1.
Comparative example 3:
comparative example 3 differs from example 1 only in that disodium EDTA was not added, and other preparation methods and conditions were identical to example 1.
Comparative example 4:
comparative example 4 differs from example 5 only in that no R-polysaccharide was added and other preparation methods and conditions were identical to example 5.
Comparative example 5:
comparative example 5 differs from example 5 only in that no tea polyphenol was added, and other preparation methods and conditions were the same as in example 5.
Comparative example 6:
comparative example 6 differs from example 5 only in that epsilon-polylysine was not added, and other preparation methods and conditions were identical to example 5.
Comparative example 7:
comparative example 7 is a commercially available canned food of clear water bamboo shoots.
Comparative example 8:
comparative example 8 is a commercially available acidified canned bamboo shoot.
Determination of soluble pectin:
the canned bamboo shoots obtained in examples 1 to 5 and the canned bamboo shoots provided 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 ℃) by taking 10g of the can samples, adding 95 ethanol 30mL, homogenizing, washing the pulper with the same volume of ethanol, putting the mixture into a water bath, boiling for 20 minutes, and water temperature 100 ℃. Cooling to room temperature, filtering, placing the obtained precipitate into original triangular flask, adding 50mL of water, and heating in water bath at 50deg.C for 50min to dissolve the soluble pectin. Filtering, washing the filter paper and the precipitate with a small amount of water, transferring the filtrate into a 50mL volumetric flask for constant volume, measuring the pectin content by carbazole colorimetric hair, and calculating the water-soluble pectin content in the sample by taking galacturonic acid as a standard curve.
The results of the tests are shown in Table 1 and Table 2 below
TABLE 1
Table 2:
as can be seen from tables 1 and 2, the soluble pectin content loss rate of the canned bamboo shoots obtained in example 5 is minimum, the loss rate is 20.40% and is far 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 corresponding preparation conditions with the kiwi fruit pectin methylesterase inhibitor, the potato extract, the bacteriostat and the like added in the application, thereby prolonging the shelf life; as can be seen from comparison of example 1 and comparative example 7, the soluble pectin loss rate of the canned bamboo shoots prepared by the method is far lower than that of the canned bamboo shoots sold in the market, the loss rate of any one of the potato extract, the sodium iso-VC and the disodium EDTA is greatly improved by comparison of comparative examples 1-3 and example 1, the loss rate of any one of the R-polysaccharide, the tea polyphenol and the epsilon-polylysine is improved by comparison of comparative examples 4-6 and example 5; whereas it can be seen from comparative example 8 that the commercially available acidified canned bamboo shoots had a lower content of soluble pectin and lost very fast after opening the can, and then it can be seen from a comparison of example 3 with example 4 that the precooking with a calcium chloride solution was better in terms of delaying the ageing of the bamboo shoots than with a mixed solution of calcium chloride and citric acid.
In conclusion, the canned bamboo shoots prepared by the method have low soluble pectin content loss, namely the ageing process of the bamboo shoots is delayed; in addition, the potato extract, the sodium iso-VC, the EDTA, the R-polysaccharide, the tea polyphenol and the epsilon-polylysine are synergistic, so that the aging process of the bamboo shoots is delayed together;
in contrast, the potato extract of example 4 showed similar effect as the pectase inhibitor, and delayed the decomposition of pectin, as compared with example 1, and the potato extract of example 5 showed good effect.
The color measurement 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 subjected to canning for 120 days every 20 days, and the cans after canning were stored at a low temperature (4 ℃) and cut into pieces having a length of about 2cm, a width of about 2cm and a thickness of about 0.5cm, and the color was measured by using a colorimeter under room temperature conditions using a specular reflection removal mode. The measured color parameters are respectively brightness value L, red-green value a and yellow Lan Zhi b. L represents the combined value of whiteness and brightness, with higher L representing brighter measured objects; the total color difference delta E= ((L-L) can be calculated by the values of L, a and b O *)+(a*-a o *)+(b*-b o *) 2 ) 1/2 。
The results of the measurements are shown in tables 3-4 below
TABLE 3 Table 3
TABLE 4 Table 4
As can be seen from tables 3 to 4, the color of the canned bamboo shoots prepared in example 5 is maintained at best, the color difference is only 1.35 in 120 days, and the color difference of the canned bamboo shoots prepared in example 1 after 120 days is only 1.69, by the preparation method of the application, the preparation method of the application is matched with the preparation of the canned bamboo shoots with low acid, the color can be maintained even if the canned bamboo shoots with low acid are prepared, the comparison of examples 1 to 5 and comparative example 8 shows that the color of the canned bamboo shoots prepared in the application is maintained better than that of the canned bamboo shoots with acid sold in the market, and the comparison of examples 1 to 5 and comparative example 7 shows that the color of the canned bamboo shoots prepared in the application is maintained obviously better than that of the canned bamboo shoots with clear water sold in the market; as can be seen by comparing comparative examples 1-3 with example 1, potato extract, sodium iso-VC and disodium EDTA all have an effect on color difference, none of which has a good color protection effect, while the antibacterial effect of R-polysaccharide, tea polyphenol and epsilon-polylysine, which are formed by comparative examples 4-6 and example 5, has a good effect on color protection of canned bamboo shoots, while the precooking with calcium chloride solution has a remarkable effect on color protection of canned bamboo shoots, and the color difference after 120 days is only 1.51, which is far better than 1.75 of the canned acidic bamboo shoots sold in the market, as can be seen by example 3.
In conclusion, the canned bamboo shoots prepared by the method are obviously better than the canned bamboo shoots sold in the market in the effect of maintaining the color, and the combined action of the potato extract, the iso-VC sodium and the EDTA can ensure that the color of the canned bamboo shoots is maintained, so that the good color protection effect is achieved.
The hardness measurement method comprises the following steps:
the canned bamboo shoots obtained in examples 1 to 5 were each subjected to canning for 120 days every 20 days, and the cans after canning were stored at a low temperature (4 ℃) and cut into pieces having a length of about 2cm, a width of about 2cm and a thickness of about 0.5cm, and the pieces were subjected to hardness (N) detection under a texture analyzer P5 probe. The hardness measurement parameters are: test rate: 1mm/s; compression degree: 70% of the total weight of the steel sheet; dwell time: 5s; data acquisition rate: 400pps; trigger value: 5g. Each sample was repeated 12 times.
The measurement results are shown in Table 5 below
TABLE 5
It can be seen from Table 5 that the cans of examples 1-5 maintained very good crispness, and that the cans of example 1 and comparative example 7 and comparative example 8 were significantly better than the cans of fresh and acidified bamboo shoots currently on the market, while the cans of example 4 and example 3 were compared, and that only calcium chloride solution was used during the precooking process, and that the mixed solution of calcium chloride and citric acid was not significantly different in crispness.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the 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 scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (8)
1. A preparation method of a green nutritional canned bamboo shoot is characterized by comprising the following steps:
coarse screening: healthy and fresh bamboo shoots are selected;
fine screening: cleaning and husking the primarily screened bamboo shoots, and selecting healthy and disease-free bamboo shoots;
precooking: pre-boiling the bamboo shoots subjected to the fine screening in a calcium chloride solution with the mass percentage of 0.2% -0.5%;
and (3) filling: placing the precooked bamboo shoots into a tank, filling the soup into the tank until the soup is full, exhausting and sealing to obtain a can primary product;
the soup is obtained by the following method: adding bacteriostat, 0.1-0.4mg/L, EDTA sodium iso-VC 0.1mg/L, 0.6mg/L polyphosphate and 0.1-0.3mg/L potato extract into water to obtain decoction, heating the decoction to boil, adding phytic acid to adjust pH to 4.5-4.8, and maintaining at 80deg.C to obtain decoction;
the bacteriostat comprises 0.2g/L of R-polysaccharide, 0.35g/L of tea polyphenol and 0.5g/L of epsilon-polylysine;
the potato extract is obtained by the following method: vacuum drying potato, pulverizing, mixing with water, extracting at 60deg.C for 30-40min, ultrasonic extracting, centrifuging, rotary evaporating supernatant, adding ethanol solution, stirring, standing for 10min, filtering to obtain precipitate, and lyophilizing the filtered precipitate to obtain crude extract; (2) extraction: according to the material ratio of 1g: adding 10mL of the crude extract into chloroform-n-butanol mixed solution, repeatedly extracting for 5 times, combining water phases obtained by 5 times of extraction, 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, and drying to obtain the potato extract.
2. The method of manufacturing according to claim 1, characterized in that:
after heating the broth to boiling, the method further comprises 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 at 80deg.C for use.
3. The method of preparing according to claim 1, wherein between fine screening and precooking, the method further comprises;
classifying the bamboo shoots: the bamboo shoots are classified according to the complete bamboo shoots, the broken-tip bamboo shoots, the bald bamboo shoots, the Duan Tiao bamboo shoots, the split bamboo shoots, the special-shaped bamboo shoots and the crude fiber bamboo shoots.
4. The method of manufacturing according to claim 3, further comprising;
precooking: the method comprises the steps of selecting complete bamboo shoots, broken-tip bamboo shoots and bald bamboo shoots, and placing the complete bamboo shoots and the broken-tip bamboo shoots into a calcium chloride solution with the mass percent of 0.3% -0.4% for precooking.
5. A method of preparing according to claim 3, wherein after sorting the bamboo shoots, the method further comprises:
and (3) finishing: trimming complete bamboo shoot, broken bamboo shoot, bald bamboo shoot, removing overold root, trimming bamboo shoot coat and mechanical injury, slicing sectional bamboo shoot, split bamboo shoot, and special bamboo shoot
Precooking: the method comprises the steps of selecting and pre-boiling the trimmed complete bamboo shoots, the trimmed broken bamboo shoots and the trimmed bald bamboo shoots in a calcium chloride solution with the mass percentage of 0.3% -0.4%, and selecting and pre-boiling the trimmed sectional bamboo shoots, the trimmed split bamboo shoots and the trimmed special-shaped bamboo shoots in the calcium chloride solution with the mass percentage of 0.2%.
6. The preparation method according to claim 1, wherein after washing and husking the preliminarily screened bamboo shoots, healthy and disease-free bamboo shoots are selected; the method further comprises the steps of:
precooking: placing the bamboo shoots subjected to fine screening in 0.2% -0.5% calcium chloride solution, and slowly boiling at 20-30deg.C under vacuum for 40-50min.
7. The method of manufacturing according to claim 1, wherein after canning, the method further comprises the steps of:
sterilizing and cooling: placing the canned can primary product into a sterilizing pot, exhausting air from the sterilizing pot for 8 minutes, heating to 115 ℃ after exhausting air, maintaining for 35 minutes, cooling to below 38 ℃ and draining water to finish sterilization to obtain a can finished product;
and (5) warehousing: registering the sterilized and cooled can finished products into a warehouse, and accurately marking corresponding sterilization time, pot number and quantity by the stacking card of each stack;
and (3) checking a finished product: inspecting the appearance, flavor, net weight, solid matter, p H value and vacuum degree of the canned food according to the requirements;
and (3) packaging: packaging the finished product of the can passing the finished product inspection.
8. The method according to claim 7, wherein after maintaining for 35min after the temperature is raised to 115 ℃ after the exhaustion, the method further comprises the steps of:
back pressure cooling: increasing the air pressure in the sterilizing pot to 0.13-0.15Mpa, starting cooling, gradually reducing the temperature to 37 ℃, maintaining the air pressure in the sterilizing pot at 0.12Mpa during the cooling period, and draining water after cooling is finished, and sterilizing to obtain the finished product of the can.
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| CN112293480A (en) | 2021-02-02 |
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