CN112772713B - Method for preserving and protecting color of common cattail - Google Patents
Method for preserving and protecting color of common cattail Download PDFInfo
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- CN112772713B CN112772713B CN202110123506.1A CN202110123506A CN112772713B CN 112772713 B CN112772713 B CN 112772713B CN 202110123506 A CN202110123506 A CN 202110123506A CN 112772713 B CN112772713 B CN 112772713B
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- calcium chloride
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- 240000000260 Typha latifolia Species 0.000 title claims abstract description 132
- 235000005324 Typha latifolia Nutrition 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 37
- 239000001110 calcium chloride Substances 0.000 claims abstract description 37
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 37
- 239000012266 salt solution Substances 0.000 claims abstract description 37
- 238000002791 soaking Methods 0.000 claims abstract description 31
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000011259 mixed solution Substances 0.000 claims abstract description 20
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000012545 processing Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 241000233948 Typha Species 0.000 claims abstract 19
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 claims description 21
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 claims description 21
- 229940114124 ferulic acid Drugs 0.000 claims description 21
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 claims description 21
- 235000001785 ferulic acid Nutrition 0.000 claims description 21
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 claims description 21
- 238000007654 immersion Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 2
- 239000013078 crystal Substances 0.000 abstract description 8
- 235000013311 vegetables Nutrition 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 6
- 238000010257 thawing Methods 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 5
- 230000008859 change Effects 0.000 abstract description 4
- 210000002421 cell wall Anatomy 0.000 abstract description 3
- 238000010612 desalination reaction Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 20
- 239000000047 product Substances 0.000 description 14
- 238000012360 testing method Methods 0.000 description 10
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 9
- 239000001963 growth medium Substances 0.000 description 8
- 239000000243 solution Substances 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 5
- 230000003385 bacteriostatic effect Effects 0.000 description 5
- 230000018044 dehydration Effects 0.000 description 5
- 238000006297 dehydration reaction Methods 0.000 description 5
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 239000002893 slag Substances 0.000 description 5
- 230000004580 weight loss Effects 0.000 description 5
- CCBICDLNWJRFPO-UHFFFAOYSA-N 2,6-dichloroindophenol Chemical compound C1=CC(O)=CC=C1N=C1C=C(Cl)C(=O)C(Cl)=C1 CCBICDLNWJRFPO-UHFFFAOYSA-N 0.000 description 4
- 241000191967 Staphylococcus aureus Species 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 4
- 238000009630 liquid culture Methods 0.000 description 4
- 230000005855 radiation Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000004448 titration Methods 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000006408 oxalic acid Nutrition 0.000 description 3
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- 230000002195 synergetic effect Effects 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 230000009471 action Effects 0.000 description 2
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- 244000005700 microbiome Species 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
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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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0441—Treatment other than blanching preparatory to freezing
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for keeping cattail fresh and protecting color. The method specifically comprises the following steps: (1) soaking fresh Typha latifolia in low temperature ozone water for a period of time; (2) fishing out the cattail obtained in the step, putting the cattail into a mixed solution of edible salt solution and edible calcium chloride at a certain temperature, soaking for a period of time, taking out the cattail, and draining in a sterile environment; (3) processing the cattail drained in the step (2) by using short-wave ultraviolet rays, and sealing and packaging; (4) and (4) storing the cattail obtained in the step (3) in a low-temperature environment. The crispness-keeping and freshness-keeping method does not form a frozen body, generate ice crystals and damage cell walls when the aquatic vegetables are frozen and preserved; therefore, the juice is not lost and is recovered after rehydration; the color of the cattail can not change after being frozen and stored for 12 months, and the cattail is cooked after thawing and desalination, has crisp and fresh taste; simple process, safe components, low economic cost, contribution to large-scale fresh-keeping production of the cattail and high practical value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for keeping freshness and protecting color of cattail.
Background
The Typha latifolia is the most distinctive aquatic vegetable in Huaian, is white, fresh, fragrant, crisp, tender and unique, and is one of important food materials of Huaiyang. Due to the season, cattail which is fresh like the cattail, good in color, fragrance and crispness and proper in price cannot be used in winter, and regret is brought to the dining table. The previous refrigeration, freezing and quick freezing can not solve the special problem of long time 15 days to 9 months or more. Fresh refrigeration is carried out for no more than 10 days at 0-5 ℃, and terminal browning can also occur in the period. After direct freezing and thawing, the product cannot be rehydrated, the quality is obviously reduced, and the product is cooked and eaten like grass without crisp feeling. Although quick freezing can be preserved for a long time, the problem of juice loss during thawing cannot be solved, and the taste after cooking is almost the same as that of freezing.
Disclosure of Invention
The invention aims to provide a method for keeping the freshness and color of cattail, which aims to solve the problems in the background technology.
A method for keeping cattail fresh and protecting color comprises the following steps:
(1) soaking fresh Typha latifolia in low temperature ozone water for a period of time;
(2) fishing out the cattail obtained in the step (1), putting the cattail into a mixed solution of edible salt solution, edible calcium chloride and ferulic acid at a certain temperature, soaking for a period of time, taking out, and draining in a sterile environment;
(3) processing the cattail drained in the step (2) by using short-wave ultraviolet rays, and sealing and packaging;
(4) and (4) storing the cattail obtained in the step (3) in a low-temperature environment.
Further, the temperature of the ozone water in the step (1) is 0-5 ℃; the immersion time of the ozone water is 1-5 min.
The low-temperature condition of the ozone water can prevent the problem of quality reduction caused by physical or chemical changes of the cattail, and the ozone water can effectively kill bacteria and microorganisms on the cattail and prevent the cattail from deteriorating due to physiological activities of the cattail.
Further, the edible salt solution accounts for 12-16% by mass; the edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%.
According to the invention, the edible salt solution and the edible calcium chloride can reduce the breeding of bacteria, prevent the formation of ice crystals and keep the fresh, crisp and tasty mouthfeel of the cattail.
Further, the low-temperature preservation temperature in the step (4) is-16 to-12 ℃.
Further, the short wave ultraviolet treatment conditions are as follows: the irradiation dose is 3.3kJ/m 2; the irradiation time was 8 s. The short wave irradiation can inhibit the activity of polyphenol oxidase, relieve the enzymatic browning phenomenon of the great cattail, and effectively maintain the nutrient components and the glossiness of the great cattail.
Further, the dipping time in the step (2) is 3-8 min; the temperature of the edible salt solution and the edible calcium chloride mixed solution is 0-5 ℃. Because the high-temperature environment can affect the quality of the cattail, the temperature of the edible salt solution and the edible calcium chloride mixed solution also needs to be kept within the range of 0-5 ℃; meanwhile, the soaking time of the cattail in the edible salt solution and the edible calcium chloride mixed solution is not too long, so that the problem that the taste is influenced by the dehydration of the cattail is avoided.
Furthermore, the cattail prepared in the steps (1) to (4) needs to be placed in an environment with the temperature of 0 ℃ before being eaten, and the cattail can be eaten after being desalted according to the proportion of 1: 10. At the temperature, the vegetable bodies are not frozen, no ice crystal is formed, and the temperature can prevent the problem of the reduction of the quality of the cattail caused by physical or chemical changes due to overhigh temperature.
The cattail is prepared by the method for keeping freshness and protecting color of the cattail.
Compared with the prior art, the invention has the following beneficial effects:
1. the crispness-keeping and freshness-keeping method does not form a frozen body, generate ice crystals and damage cell walls when the aquatic vegetables are frozen and preserved; therefore, the juice is not lost and is recovered after rehydration; the color of the cattail can not change after being frozen and stored for 12 months, and the cattail is cooked after thawing and desalination, has crisp and fresh taste.
2. The frozen common cattail can be continuously used after being desalted and the desalted water is collected and dried, and the method has no waste discharge, and is safe and environment-friendly.
3. The short wave irradiation can inhibit the activity of polyphenol oxidase, relieve the enzymatic browning phenomenon of the great cattail, and effectively maintain the nutrient components and the glossiness of the great cattail. Ferulic acid has certain bactericidal action and anti-oxidation action, and through the synergistic effect of ferulic acid and short-wave radiation treatment, the ultraviolet short-wave radiation intensity and time are reasonably controlled, so that the enzymatic browning problem of the cattail is greatly improved, and the prepared cattail has high nutrition preservation rate and good glossiness.
4. The fresh-keeping and crisp-keeping method has the advantages of simple process, safe use components, low economic cost, contribution to large-scale fresh-keeping production of the cattail and high practical value.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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.
Example 1
(1) Soaking fresh herba Typhae in 0 deg.C ozone water for 1 min;
(2) fishing out the cattail obtained in the step (1), putting the cattail into a mixed solution of edible salt solution, edible calcium chloride and ferulic acid at the temperature of 0 ℃, soaking for 3min, taking out, and draining in a sterile environment;
(3) carrying out short-wave ultraviolet irradiation treatment on the cattail drained in the step (2); the irradiation dose is 3.3kJ/m2(ii) a The irradiation time is 8s, and the product is sealed and packaged;
(4) and (4) storing the great cattail obtained in the step (3) in a low-temperature environment of-16 ℃.
The edible salt solution accounts for 12% by mass; the edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%.
Before eating, the cattail prepared in the steps (1) to (4) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be edible.
Example 2
(1) Soaking fresh herba Typhae in 0.8 deg.C ozone water for 1.5 min;
(2) fishing out the cattail obtained in the step (1), putting the cattail into a mixed solution of edible salt solution and edible calcium chloride at the temperature of 0.8 ℃, soaking for 3.8min, taking out and then placing in a sterile environment for draining;
(3) carrying out short-wave ultraviolet irradiation treatment on the cattail drained in the step (2); the irradiation dose is 3.3kJ/m 2; the irradiation time is 8s, and the product is sealed and packaged;
(4) and (4) storing the great cattail obtained in the step (3) in a low-temperature environment of-15.5 ℃.
The edible salt solution accounts for 12.5 percent by mass; the edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%.
Before eating, the cattail prepared in the steps (1) to (4) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be edible.
Example 3
(1) Soaking fresh herba Typhae in 1.6 deg.C ozone water for 1.6 min;
(2) fishing out the cattail obtained in the step (1), putting the cattail into a mixed solution of edible salt solution and edible calcium chloride at the temperature of 1.6 ℃, soaking for 4.6min, taking out and then placing in a sterile environment for draining;
(3) carrying out short-wave ultraviolet irradiation treatment on the cattail drained in the step (2); the irradiation dose is 3.3kJ/m2(ii) a The irradiation time is 8s, and the product is sealed and packaged;
(4) and (4) storing the great cattail obtained in the step (3) in a low-temperature environment of-15 ℃.
The edible salt solution accounts for 13.5 percent by mass; the edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%.
Before eating, the cattail prepared in the steps (1) to (4) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be edible.
Example 4
(1) Soaking fresh herba Typhae in 2.5 deg.C ozone water for 2.5 min;
(2) fishing out the cattail obtained in the step (1), putting the cattail into a mixed solution of edible salt solution and edible calcium chloride at the temperature of 2.5 ℃, soaking for 5.5min, taking out and then placing in a sterile environment for draining;
(3) carrying out short-wave ultraviolet irradiation treatment on the cattail drained in the step (2); the irradiation dose is 3.3kJ/m 2; the irradiation time is 8s, and the product is sealed and packaged;
(4) and (4) storing the great cattail obtained in the step (3) in a low-temperature environment of 14 ℃ below zero.
The edible salt solution accounts for 14% by mass; the edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%.
Before eating, the cattail prepared in the steps (1) to (4) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be edible.
Example 5
(1) Soaking fresh herba Typhae in 3.2 deg.C ozone water for 3.2 min;
(2) fishing out the cattail obtained in the step (1), putting the cattail into a mixed solution of edible salt solution and edible calcium chloride at the temperature of 3.2 ℃, soaking for 6.3min, taking out and then placing in a sterile environment for draining;
(3) carrying out short-wave ultraviolet irradiation treatment on the cattail drained in the step (2); the irradiation dose is 3.3kJ/m 2; the irradiation time is 8s, and the product is sealed and packaged;
(4) and (4) storing the great cattail obtained in the step (3) in a low-temperature environment of-13.5 ℃.
The edible salt solution accounts for 14.5 percent by mass; the edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%.
Before eating, the cattail prepared in the steps (1) to (4) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be edible.
Example 6
(1) Soaking fresh herba Typhae in 3.8 deg.C ozone water for 3.8 min;
(2) fishing out the cattail obtained in the step (1), putting the cattail into a mixed solution of edible salt solution and edible calcium chloride at the temperature of 3.8 ℃, soaking for 6.8min, taking out and then placing in a sterile environment for draining;
(3) carrying out short-wave ultraviolet irradiation treatment on the cattail drained in the step (2); the irradiation dose is 3.3kJ/m 2; the irradiation time is 8s, and the product is sealed and packaged;
(4) and (4) storing the great cattail obtained in the step (3) in a low-temperature environment of-13 ℃.
The edible salt solution accounts for 15% by mass; the edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%.
Before eating, the cattail prepared in the steps (1) to (3) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be edible.
Example 7
(1) Soaking fresh herba Typhae in 4.4 deg.C ozone water for 4.4 min;
(2) fishing out the cattail obtained in the step (1), putting the cattail into a mixed solution of edible salt solution and edible calcium chloride at the temperature of 4.4 ℃, soaking for 7.4min, taking out and then placing in a sterile environment for draining;
(3) carrying out short-wave ultraviolet irradiation treatment on the cattail drained in the step (2); the irradiation dose is 3.3kJ/m 2; the irradiation time is 8s, and the product is sealed and packaged;
(4) and (4) storing the great cattail obtained in the step (3) in a low-temperature environment of-12.5 ℃.
The edible salt solution accounts for 15.5 percent by mass; the edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%.
Before eating, the cattail prepared in the steps (1) to (4) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be edible.
Example 8
(1) Soaking fresh herba Typhae in 5 deg.C ozone water for 5 min;
(2) fishing out the cattail obtained in the step (1), putting the cattail into a mixed solution of edible salt solution and edible calcium chloride at the temperature of 5 ℃ for soaking for 8min, taking out the cattail, and draining the cattail in a sterile environment;
(3) carrying out short-wave ultraviolet irradiation treatment on the cattail drained in the step (2); the irradiation dose is 3.3kJ/m 2; the irradiation time is 8s, and the product is sealed and packaged;
(4) and (4) storing the great cattail obtained in the step (3) in a low-temperature environment of-12 ℃.
The edible salt solution accounts for 16% by mass; the edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%.
Before eating, the cattail prepared in the steps (1) to (3) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be edible.
Comparative example 1:
(1) soaking fresh herba Typhae in 25 deg.C ozone water for 1 min;
(2) fishing out the cattail obtained in the step (1), putting the cattail into a mixed solution of edible salt solution and edible calcium chloride at the temperature of 0 ℃, soaking for 3min, taking out, and draining in a sterile environment;
(3) carrying out short-wave ultraviolet irradiation treatment on the cattail drained in the step (2); the irradiation dose is 3.3kJ/m 2; the irradiation time is 8s, and the product is sealed and packaged;
(4) and (4) storing the great cattail obtained in the step (3) in a low-temperature environment of-16 ℃.
The edible salt solution accounts for 12% by mass; the edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%.
Before eating, the cattail prepared in the steps (1) to (4) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be edible.
The comparative example is different from example 1 in that the ozone water temperature in the present comparative example is the room temperature.
Comparative example 2:
(1) soaking fresh herba Typhae in 0 deg.C ozone water for 1 min;
(2) fishing out the cattail obtained in the step (1), putting the cattail into an edible salt solution at the temperature of 0 ℃, soaking for 3min, taking out the cattail, and draining in a sterile environment;
(3) carrying out short-wave ultraviolet irradiation treatment on the cattail drained in the step (2); the irradiation dose is 3.3kJ/m 2; the irradiation time is 8s, and the product is sealed and packaged;
(4) and (4) storing the great cattail obtained in the step (3) in a low-temperature environment of-16 ℃.
The edible salt solution accounts for 12 percent by mass.
Before eating, the cattail prepared in the steps (1) to (4) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be edible.
Comparative example 2 differs from example 1 in that no edible calcium chloride was added to this comparative example.
Comparative example 3:
(1) soaking fresh herba Typhae in 0 deg.C ozone water for 1 min;
(2) fishing out the cattail obtained in the step (1), putting the cattail into an edible calcium chloride mixed solution at the temperature of 0 ℃, soaking for 3min, taking out the cattail, and draining in a sterile environment;
(3) carrying out short-wave ultraviolet irradiation treatment on the cattail drained in the step (2); the irradiation dose is 3.3kJ/m 2; the irradiation time is 8s, and the product is sealed and packaged;
(4) and (4) storing the great cattail obtained in the step (3) in a low-temperature environment of-16 ℃.
The edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%.
Before eating, the cattail prepared in the steps (1) to (4) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be edible.
Comparative example 3 differs from example 1 in that no edible salt solution was added. Comparative example 4:
(1) soaking fresh herba Typhae in 0 deg.C ozone water for 1 min;
(2) fishing out the cattail obtained in the step (1), putting the cattail into a mixed solution of edible salt solution and edible calcium chloride at the temperature of 0 ℃, soaking for 40min, taking out, and draining in a sterile environment;
(3) carrying out short-wave ultraviolet irradiation treatment on the cattail drained in the step (2); the irradiation dose is 3.3kJ/m 2; the irradiation time is 8s, and the product is sealed and packaged;
(4) and (4) storing the great cattail obtained in the step (3) in a low-temperature environment of-16 ℃.
The edible salt solution accounts for 12% by mass; the edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%.
Before eating, the cattail prepared in the steps (1) to (4) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be edible.
The difference between the comparative example 4 and the example 1 is that the cattail prepared in the step (1) is soaked in the edible salt solution and the edible calcium chloride mixed solution for 40 min.
Comparative example 5:
(1) cleaning fresh herba Typhae, draining in sterile environment, sealing, and packaging;
(2) and (2) storing the great cattail obtained in the step (1) in a low-temperature environment of-16 ℃.
Test 1:
and (3) testing the bacteriostatic activity: the experimental index is staphylococcus aureus.
The cattail specimens prepared in examples 1-8 and comparative examples 1-5, which were frozen for 15 days, 1 month, 6 months and 12 months, were allowed to act on a predetermined amount of bacterial suspension for a period of time, and then the colonies were counted.
Preparing a culture medium: dissolving peptone in distilled water, heating and stirring for dissolving to obtain liquid culture medium, adding a certain amount of agar into the liquid culture medium, heating and stirring to obtain solid culture medium, wherein the peptone and the used distilled water are subjected to high-temperature steam sterilization treatment at 120 ℃.
The operation process is as follows: taking a certain amount of fresh staphylococcus aureus from a solid culture medium by using an inoculating loop, adding the fresh staphylococcus aureus into a liquid culture medium, and diluting the liquid culture medium by 10 times by using distilled water, wherein the dilution concentration of the staphylococcus aureus is 8.9 multiplied by 106cfu/mL; respectively dripping 1mL of the above bacterial liquid on the surface of the Typha latifolia samples prepared in examples and comparative examples 1-5, covering with a sterile covering membrane, culturing at 37 deg.C and humidity of more than 90% for 24h, repeatedly washing the covering membrane and the Typha latifolia samples with 24mL of eluent, dripping 0.2mL of the eluent on a solid agar culture medium, culturing at 37 deg.C for 48h, counting viable bacteria, and determining the number of viable bacteria. The antibacterial ratio was calculated and the results are shown in Table 1.
Continuing with Table 1:
as can be seen from the data in the table 1, the refrigerated cattail prepared by the embodiments 1-8 of the invention has the bacteriostatic rate of over 95 percent and has obvious bacteriostatic effect; and the bacteriostatic effect is not obviously reduced along with the prolonging of the storage time, which shows that the bacterial microorganisms cannot perform normal physiological metabolism on the cattail samples and have small influence on the cattail quality.
Test 2: sensory evaluation test: the cattail prepared in examples 1 to 8 were refrigerated for 15 days, 1 month, 6 months and 12 months, respectively, and then cooked after surface observation, and evaluated in terms of appearance and taste, and sensory test results are shown in table 2:
(1) appearance grade:
grade 1, 10-8 minutes of freshness, full shape, no dehydration, no water immersion, white surface and two ends, crisp and tender tissue, special fresh scent and no peculiar smell;
grade 2, 7-6, fresh, full in shape, crisp and tender in tissue, slightly chewed with slag texture, no water immersion, top dehydration, slightly yellow surface, white two ends and no browning;
the 3-grade 5-4 fractal state is full, the tissue is aged, obvious slag texture is formed by chewing, dehydration and water immersion phenomena are generated, and the surface and two ends are yellowish;
the 4-level 1-3 tissue has dehydration or water immersion of above 1/3, coarse tissue, strong texture of chewing residue, yellow surface and two ends, and peculiar smell;
(2) and (3) evaluating the mouthfeel:
grade I, refreshing, crisp and tender; grade II slight slag feel; grade III obvious slag feel; the IV grade slag has strong texture.
Table 2:
continuing with Table 2:
the data in Table 2 show that the refrigerated cattail samples prepared in examples 1-8 are all in 1-grade appearance grade, fresh, crisp and tender in mouthfeel, and have no obvious browning phenomenon in appearance along with the change of time, and the mouthfeel is crisp and tender as before.
Test 3: weight loss rate test
The weight loss rate changes of the cattail prepared in the examples 1-8 and the comparative examples 1-5 after being refrigerated for 15 days, 1 month, 6 months and 12 months are respectively measured by a weighing method; the weight loss test results are shown in table 3. Weight loss (%) - (mass before storage-mass after storage)/mass before storage ] × 100%;
TABLE 3
The data in Table 3 show that the weight loss rate of the refrigerated cattail samples prepared in examples 1-8 is controlled within 2.0%, no ice crystal is generated, the juice loss after thawing is small, and the taste is good.
Test 4: and (3) VC content determination:
the cattail samples prepared in examples 1-8 and comparative examples 1-5 were refrigerated for 15 days, 1 month, 6 months, and 12 months, desalted, washed, drained and wiped with gauze to remove surface moisture, 20g was weighed accurately, cut into pieces and placed in a homogenizer, about 60mL of 2% oxalic acid solution was added, and stirred to form a homogenate. The homogenate was poured into a 100mL volumetric flask, the homogenizer was washed several times with 2% oxalic acid solution, the washes were transferred to the volumetric flask and finally diluted to the scale. After mixing, the mixture was filtered through quick filter paper, and the initially filtered filtrate was discarded. 5-10mL of the filtrate was aspirated into a conical flask and immediately subjected to a rapid titration with a calibrated 2, 6-dichlorophenol indophenol. The whole titration process must not exceed 2 min. Meanwhile, 2% oxalic acid solution is used as blank control, and the volume (mL) of the dye solution consumed by each titration is recorded; the results of the VC content test are shown in table 4.
Calculating the formula: VC mg/100 g sample [ [ (V)A-VB)×C×T×100]/(D×W)
Wherein:
VAthe average number of milliliters of 2, 6-dichlorophenol indophenol consumed to titrate a sample;
VBthe average number of milliliters of 2, 6-dichlorophenol indophenol consumed to titrate the blank;
c is the total milliliters of the sample; d is the number of milliliters of the sample taken during titration;
w is the mass of the detected sample;
t is 1mL of standard 2, 6-dichlorophenol indophenol solution equivalent to mg of vitamin C, and the specific amount of T is mg/mL.
Table 4.
Table 4 follows.
In the comparative example 1, due to the fact that the ozone temperature is high, physical and chemical reactions of the cattail in the vegetable body are active in a high-temperature environment, loss of the nutritional ingredients represented by VC occurs, the cattail is easy to deteriorate, and the ozone solution is easy to decompose in the high-temperature environment, so that the bacteriostatic effect of the cattail is reduced. Comparative example 2 due to the lack of calcium chloride, ice crystals are generated in the prepared refrigerated cattail body, and the mouthfeel becomes worse after rehydration. In the comparative example 3, because no edible salt solution is added, the prepared refrigerated cattail sample is easy to breed bacteria in the long-term storage process to cause the cattail to deteriorate, and on the other hand, the cold crystal is easy to generate in the vegetable body to reduce the taste of the cattail. Comparative example 4 because the cattail samples are soaked in the edible salt solution and the edible calcium chloride mixed solution for too long time, the prepared refrigerated cattail has loss of water and nutrient components in the body and poor taste. The refrigerated great cattail sample prepared in comparative example 5 was the least effective.
According to the experiments and the detection data, the long-time preservation and crisp and tender taste effects of the cattail are finally realized by controlling a certain parameter range under the synergistic effect of the edible salt solution, the calcium chloride and the low-temperature ozone.
From the above data and experiments, we can conclude that: 1. the crispness-keeping and freshness-keeping method does not form a frozen body, generate ice crystals and damage cell walls when the aquatic vegetables are frozen and preserved; therefore, the juice is not lost and is recovered after rehydration; the color of the cattail can not change after being frozen and stored for 12 months, and the cattail is cooked after thawing and desalination, has crisp and fresh taste.
2. The frozen common cattail can be continuously used after being desalted and the desalted water is collected and dried, and the method has no waste discharge, and is safe and environment-friendly.
3. Ferulic acid has certain bactericidal action and anti-oxidation action, and through the synergistic effect of ferulic acid and short-wave radiation treatment, the ultraviolet short-wave radiation intensity and time are reasonably controlled, so that the enzymatic browning problem of the cattail is greatly improved, and the prepared cattail has high nutrition preservation rate and good glossiness.
4. The fresh-keeping and crisp-keeping method has the advantages of simple process, safe use components, low economic cost, contribution to large-scale fresh-keeping production of the cattail and high practical value.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. A method for keeping cattail fresh and protecting color is characterized by comprising the following steps: the method comprises the following steps:
(1) soaking fresh Typha latifolia in low temperature ozone water for a period of time;
(2) fishing out the cattail obtained in the step (1), putting the cattail into a mixed solution of edible salt solution, edible calcium chloride and ferulic acid at a certain temperature, soaking for a period of time, taking out, and draining in a sterile environment;
(3) processing the cattail drained in the step (2) by using short-wave ultraviolet rays, and sealing and packaging;
(4) preserving the cattail obtained in the step (3) in a low-temperature environment;
the edible salt solution accounts for 12-16% by mass; the edible calcium chloride accounts for 0.1 percent by mass; the mass percent of the ferulic acid is 0.05%;
before eating, the cattail prepared in the steps (1) to (3) needs to be placed in an environment with the temperature of 0 ℃ and desalted according to the proportion of 1:10 so as to be eaten;
the temperature of ozone water in the step (1) is 0-5 ℃; the immersion time of the ozone water is 1-5 min;
the dipping time in the step (2) is 3-8 min; the temperature of the edible salt solution, the edible calcium chloride and the ferulic acid mixed solution is 0-5 ℃.
2. The method for preserving and protecting the color of the cattail according to claim 1, which is characterized in that: the low-temperature preservation temperature in the step (4) is-16 to-12 ℃.
3. The method for refreshing and protecting the color of the cattail according to claim 1, wherein the short wave ultraviolet treatment conditions are as follows: the irradiation dose is 3.3kJ/m2(ii) a The irradiation time was 8 s.
4. The cattail prepared by the method for keeping freshness and color of the cattail according to any one of claims 1 to 3.
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