CN114946942A - Coating liquid for bamboo shoot preservation and bamboo shoot preservation method - Google Patents

Coating liquid for bamboo shoot preservation and bamboo shoot preservation method Download PDF

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Publication number
CN114946942A
CN114946942A CN202210700662.4A CN202210700662A CN114946942A CN 114946942 A CN114946942 A CN 114946942A CN 202210700662 A CN202210700662 A CN 202210700662A CN 114946942 A CN114946942 A CN 114946942A
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China
Prior art keywords
bamboo shoots
parts
coating liquid
fruit
coating
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CN202210700662.4A
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Chinese (zh)
Inventor
杨逢春
何琼
先元华
陈其敏
寇芯
赵军
袁小琴
阳晓倩
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Yibin Vocational and Technical College
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Yibin Vocational and Technical College
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Priority to CN202210700662.4A priority Critical patent/CN114946942A/en
Publication of CN114946942A publication Critical patent/CN114946942A/en
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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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • 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
    • 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
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

Abstract

The invention belongs to the technical field of bamboo food preservation, and discloses a coating liquid for bamboo shoot preservation and a bamboo shoot preservation method, wherein the coating liquid comprises a first coating liquid and a second coating liquid, and the volume ratio of the first coating liquid to the second coating liquid is 1: 1-2; preparation raw materials of a first membrane coating liquid: 1-5 parts of propolis, 5-10 parts of konjac glucomannan, 1-5 parts of fruit and vegetable residue extract, 2-5 parts of vitamin C and 40-60 parts of sterile water; preparing raw materials of a second coating solution: 2-10 parts of chitosan, 5-15 parts of sodium alginate, 1-5 parts of tea polyphenol, 5-10 parts of carboxymethyl cellulose and 50-80 parts of sterile water. The preparation raw materials adopted by the invention are mainly plant natural components, so that the food safety of the preservation treatment of the invention is improved, the invention realizes the recycling of the fruit and vegetable residue waste, and improves the effective utilization of resources, and the preservation method of the invention is simple to operate and is suitable for popularization and use.

Description

Coating liquid for bamboo shoot preservation and bamboo shoot preservation method
Technical Field
The invention relates to the technical field of bamboo food preservation, in particular to a coating liquid for bamboo shoot preservation and a bamboo shoot preservation method.
Background
The fact that bamboo shoots cannot be found in the house and bamboo shoots cannot be found in the food is said to be enough to indicate the degree of preference of bamboo shoots. The bamboo shoots not only have unique fresh, tender and sweet taste, but also contain various amino acids necessary for human bodies, various trace elements necessary for human bodies, such as Se, Ge and the like, and high protein, low fat and rich edible fibers, and the cellulose contained in the bamboo shoots can promote intestinal wall peristalsis, promote secretion of digestive glands, facilitate digestion and excretion, reduce harmful substances from stagnating in intestinal tracts, and play a role in preventing and treating intestinal cancer, so that the bamboo shoots are delicious and have very high nutritional value.
However, bamboo shoots often grow in mountains where transportation is inconvenient, so that the bamboo shoots are easy to lignify due to water loss caused by improper storage in the transportation process; moreover, the bamboo shoots are in contact with soil, so that the bamboo shoots are at risk of being infected by microorganisms, and the picked bamboo shoots are stacked in the transportation process, so that the risk of being infected by the microorganisms is increased, and the deterioration of the bamboo shoots caused by the microorganism infection is accelerated, so that the edible value of the bamboo shoots is greatly reduced.
In order to solve the above problems, in the prior art, the preservation methods generally used by those skilled in the art mainly include: 1) the preservation time of the bamboo shoots is prolonged by adding the chemical preservative agent into the bamboo shoots, and although the chemical preservative agent can delay the putrefaction and deterioration of the bamboo shoots, the added chemical preservative agent not only can destroy the original fresh and unique flavor and taste of the bamboo shoots, but also can cause the problem of eating safety of the bamboo shoots due to improper addition amount. 2) The dried bamboo shoots are prepared from the bamboo shoots, so that the contact of organic substances in the bamboo shoots with oxygen and microorganisms in the air is reduced, the storage time is prolonged, the original flavor and taste of the bamboo shoots are lost, and the eating experience is greatly reduced.
Therefore, the invention provides a coating liquid for keeping bamboo shoots fresh and a bamboo shoot fresh-keeping method.
Disclosure of Invention
In order to solve the defects in the prior art, the invention provides a coating liquid for keeping bamboo shoots fresh and a bamboo shoot fresh-keeping method.
The invention relates to a coating liquid for keeping bamboo shoots fresh and a method for keeping bamboo shoots fresh, which are realized by the following technical scheme:
the first purpose of the invention is to provide a coating liquid for keeping bamboo shoots fresh, which comprises a first coating liquid and a second coating liquid, wherein the volume ratio of the first coating liquid to the second coating liquid is 1: 1-2;
the preparation raw materials of the first membrane coating liquid comprise the following components in parts by weight: 1-5 parts of propolis, 5-10 parts of konjac glucomannan, 1-5 parts of fruit and vegetable residue extract, 2-5 parts of vitamin C and 40-60 parts of sterile water;
the preparation raw materials of the second membrane coating liquid comprise the following components in parts by weight: 2-10 parts of chitosan, 5-15 parts of sodium alginate, 1-5 parts of tea polyphenol, 5-10 parts of carboxymethyl cellulose and 50-80 parts of sterile water.
Further, the first coating liquid is prepared by the following steps:
taking 15-30 parts of sterile water according to the proportion of the preparation raw materials, adding propolis and konjac glucomannan, and uniformly mixing at the temperature of 60-80 ℃ to form a sticky liquid to obtain a component A;
heating the residual sterile water to 30-40 ℃, and then adding the fruit and vegetable residue extract and vitamin C to be uniformly mixed to obtain a component B;
and adding the component B into the component A, and uniformly mixing under the action of ultrasound to obtain a first membrane coating liquid.
Further, the second coating solution is prepared by the following steps:
taking 20-50 parts of sterile water according to the proportion of the preparation raw materials, adding carboxymethyl cellulose and chitosan, and uniformly mixing until a viscous liquid is formed to obtain a component C;
uniformly dispersing sodium alginate and tea polyphenol in the rest sterile water to obtain a component D;
and adding the component D into the component C, and uniformly mixing under the ultrasonic action to obtain a second membrane coating solution.
Further, the fruit and vegetable residue extract is prepared by the following steps:
treating the fruit and vegetable residues in steam at 100-120 ℃ for 10-60 min, drying, crushing, and sieving with a 200-mesh sieve to obtain the fruit and vegetable residue extract.
Further, when the fruit and vegetable residues are colored fruit and vegetable residues, the following treatment is required before the treatment in steam:
uniformly dispersing fruit and vegetable residues in a cleaning solvent, then adding activated carbon, carrying out ultrasonic treatment, filtering out the fruit and vegetable residues to obtain decolorized fruit and vegetable residues, and then treating the decolorized fruit and vegetable residues in steam.
Furthermore, in the fruit and vegetable residue extract, the fruit and vegetable residue is one or more of carrot residue, celery residue and bagasse.
The second purpose of the invention is to provide a bamboo shoot fresh-keeping method, which comprises the following steps:
s1, soaking the cleaned bamboo shoots in an organic acid-containing aqueous solvent for ultrasonic treatment to obtain ultrasonic bamboo shoots; removing moisture on the surface of the bamboo shoots subjected to ultrasonic treatment to obtain the bamboo shoots with dry surfaces;
s2, applying the first coating solution on the surface of bamboo shoot, and curing to form a first coating layer on the surface of bamboo shoot; then, coating the second coating solution on the first coating layer, and curing to form a second coating layer on the first coating layer to obtain bamboo shoots coated with a composite coating layer on the surface;
s3, placing the bamboo shoots with the coating layer on the surface into a fresh-keeping bag, vacuumizing, sealing and storing at low temperature.
Further, in S1, the organic acid is any one of bamboo vinegar, citric acid, lactic acid, and sorbic acid.
Further, in S1, the dosage ratio of the organic acid to the aqueous solvent is 3-8 mg:1 mL.
Further, the low-temperature storage is performed at 5-10 ℃.
Compared with the prior art, the invention has the following beneficial effects:
the film coating liquid for keeping bamboo shoots fresh consists of a first film coating liquid and a second film coating liquid, wherein the first film coating liquid forms a first film coating layer on the surface of the bamboo shoots to realize the water retention and fresh keeping effects on the bamboo shoots, and a second film coating layer formed by the second film coating liquid on the first film coating layer and the first film coating layer form a composite layer together to realize the antibacterial and antiseptic effects on the bamboo shoots.
The propolis and the konjac glucomannan in the first coating solution have good gelling property after being dissolved in water, and can play a role in binding together, and meanwhile, the konjac glucomannan has good film forming property, so that the first coating solution can be quickly formed into a film after being tightly adhered to the surface of bamboo shoots, and further, the water loss in the bamboo shoots is effectively avoided. The fruit and vegetable residue extract disclosed by the invention is rich in plant cellulose, so that the toughness of the first coating layer can be enhanced, the density of a formed film can be improved by selecting the powdery fruit and vegetable residue extract, the shielding effect on external oxidizing substances is further enhanced, further, the propolis disclosed by the invention is rich in antioxidant components such as flavone and polyphenol, the respiration effect of bamboo shoot cells is reduced, the deposition of lignin is further reduced, the lignification of bamboo shoots is delayed, and the freshness preservation of the bamboo shoots is realized.
The chitosan and the carboxymethyl cellulose in the second coating liquid have good adhesion after being dissolved in water, and are jointly used as a substrate for adhering the second coating liquid to the first coating layer and forming a film, and the chitosan and the konjac glucomannan in the first coating liquid have good biocompatibility, so that the first coating layer and the second coating layer can be tightly combined to form a composite coating layer, and the fresh-keeping effect on the bamboo shoots is enhanced. The tea polyphenol and the fruit and vegetable residue extract in the first coating layer can synergistically realize an anti-oxidation effect, and the sodium alginate can further reduce the consumption of nutrient substances of the bamboo shoots, reduce the formation of active oxygen in the bamboo shoots, further avoid the invasion of external microorganisms to the bamboo shoots, and further realize the bacteriostatic and fresh-keeping effects on the bamboo shoots.
According to the invention, the fresh picked bamboo shoots are washed by clean water to remove surface impurities, and then are soaked in the ultrasonic solvent medium for ultrasonic treatment to remove impurities in the bamboo shoots and residual microorganisms or pests in the bamboo shoots, and meanwhile, the organic acid can also inhibit the propagation of the microorganisms, so that in the cleaning stage, the putrefaction and deterioration of the bamboo shoots caused by means of microbial infection in the later storage process are effectively prevented through the synergistic effect of the ultrasonic and the organic acid; then, under the condition of irradiation of an ultraviolet lamp, removing the moisture on the surface of the bamboo shoots, thereby avoiding the influence of redundant moisture on the later storage on the surface of the bamboo shoots, facilitating the adhesion of the film coating liquid on the dried surface of the bamboo shoots, and improving the coating effect of the film coating liquid; in addition, the ultraviolet lamp can ensure that the bamboo shoots are not polluted by microorganisms in the air in the process of draining water, and further the condition that the bamboo shoots are polluted by the microorganisms is avoided.
The preparation raw materials adopted by the invention are mainly plant natural components, so that the food safety of the preservation treatment of the invention is improved, the recycling of the fruit and vegetable residue waste is realized, the effective utilization of resources is improved, and the preservation method of the invention is simple to operate and is suitable for popularization and use.
Drawings
FIG. 1 is a graph showing the results of lignin content testing of bamboo shoots treated by the preservation method of the present invention;
FIG. 2 is a graph showing the results of weight loss rate tests of bamboo shoots treated by the preservation method of the present invention.
Detailed Description
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.
Example 1
The embodiment provides a coating solution for keeping bamboo shoots fresh, which comprises a first coating solution and a second coating solution, wherein the volume ratio of the first coating solution to the second coating solution is 1: 1.5.
The first coating solution of this example was prepared by the following steps:
step 1), taking 25 parts of sterile water, sequentially adding 3 parts of propolis and 7 parts of konjac glucomannan, uniformly mixing, heating to 70 ℃, and continuously uniformly mixing to form a viscous liquid to obtain a component A;
in this example, the specific mixing method is not limited, as long as the respective preparation raw materials of component a are mixed to form a viscous transparent liquid. In this embodiment, mixing may be performed by optionally using an electromagnetic stirring manner, where the stirring speed is 100r/min and the stirring time is 30 min.
Step 2), heating the remaining 25 parts of sterile water to 35 ℃, and then adding 3 parts of fruit and vegetable residue extract and 3 parts of vitamin C and uniformly mixing to obtain a component B;
in this example, the specific mixing method is not limited as long as each raw material for the preparation of component B can be sufficiently dissolved in sterile water. In this embodiment, mixing may be performed by optionally using an electromagnetic stirring manner, where the stirring speed is 150r/min and the stirring time is 15 min. In this embodiment, the fruit and vegetable pomace extract is a carrot pomace extract.
And 3), cooling the component A and the component B to room temperature, then slowly adding the component B into the component A under the stirring action, and after the component B is added, stirring and ultrasonically treating the mixed component to discharge redundant bubbles in the component, thereby obtaining the first membrane coating liquid.
It should be noted that in this example, the stirring rate in step 3) was always 50 r/min. And the present embodiment does not limit the specific conditions of the ultrasonic treatment as long as it can achieve the discharge of the excessive bubbles in the mixed components. In this embodiment, the selectable ultrasonic frequency is 25KHz, and the ultrasonic time is 10 min.
The second coating solution of the present example was prepared by the following steps:
step 1), heating 35 parts of sterile water to 70 ℃, and then adding 7 parts of carboxymethyl cellulose and 6 parts of chitosan to mix uniformly to form a viscous liquid to obtain a component C;
in this example, the specific mixing method is not limited as long as the respective preparation raw materials of component C can be mixed to form a viscous liquid. In this embodiment, mixing may be performed by optionally using an electromagnetic stirring manner, where the stirring speed is 100r/min and the stirring time is 25 min.
Step 2), heating the remaining 30 parts of sterile water to 30 ℃, and then adding 10 parts of sodium alginate and 3 parts of tea polyphenol for uniformly mixing to obtain a component D;
in this example, the specific mixing method is not limited as long as each raw material for the preparation of component D can be sufficiently dissolved in sterile water. In this embodiment, an electromagnetic stirring mode can be optionally adopted for mixing, the stirring speed is 120r/min, and the stirring time is 20 min.
And 3), cooling the component C and the component D to room temperature, then slowly adding the component D into the component C under the stirring action, and after the component D is added, stirring and carrying out ultrasonic treatment on the mixed component to discharge redundant bubbles in the component, thus obtaining a second membrane coating liquid.
In this example, the stirring rate in step 3) was always 70 r/min. And the present embodiment does not limit the specific conditions of the ultrasonic treatment as long as it can achieve the discharge of the excessive bubbles in the mixed components. In this embodiment, the selectable ultrasonic frequency is 25KHz, and the ultrasonic time is 15 min.
Example 2
The embodiment provides a coating solution for keeping bamboo shoots fresh, which comprises a first coating solution and a second coating solution, wherein the volume ratio of the first coating solution to the second coating solution is 1:1.
The first coating solution of this example was prepared by the following steps:
step 1), taking 15 parts of sterile water, sequentially adding 1 part of propolis and 5 parts of konjac glucomannan, uniformly mixing, heating to 60 ℃, and continuously uniformly mixing to form a viscous liquid to obtain a component A;
in this example, the specific mixing method is not limited, as long as the respective preparation raw materials of component a are mixed to form a viscous transparent liquid. In this embodiment, mixing may be performed by optionally using an electromagnetic stirring manner, where the stirring speed is 50r/min and the stirring time is 60 min.
Step 2), heating the remaining 25 parts of sterile water to 30 ℃, and then adding 1 part of fruit and vegetable residue extract and 1 part of vitamin C and uniformly mixing to obtain a component B;
in this example, the specific mixing method is not limited as long as each raw material for the preparation of component B can be sufficiently dissolved in sterile water. In this embodiment, mixing may be performed by optionally using an electromagnetic stirring manner, where the stirring speed is 100r/min and the stirring time is 30 min. In this embodiment, the fruit and vegetable residue extract is a bagasse extract.
And 3), cooling the component A and the component B to room temperature, then slowly adding the component B into the component A under the stirring action, and after the component B is added, stirring and ultrasonically treating the mixed component to discharge redundant bubbles in the component, thereby obtaining the first membrane coating liquid.
In this example, the stirring rate in step 3) was always 30 r/min. And the present embodiment does not limit the specific conditions of the ultrasonic treatment as long as it can achieve the discharge of the excessive bubbles in the mixed components. In this embodiment, the selectable ultrasonic frequency is 25KHz, and the ultrasonic time is 15 min.
The second coating solution of this example was prepared by the following steps:
step 1), heating 20 parts of sterile water to 60 ℃, and then adding 5 parts of carboxymethyl cellulose and 2 parts of chitosan to mix uniformly to form a viscous liquid to obtain a component C;
in this example, the specific mixing method is not limited, and the respective preparation raw materials of component C may be mixed to form a viscous liquid. In this embodiment, mixing may be performed by optionally using an electromagnetic stirring manner, where the stirring speed is 70r/min and the stirring time is 40 min.
Step 2), heating the remaining 30 parts of sterile water to 30 ℃, and then adding 5 parts of sodium alginate and 1 part of tea polyphenol for uniformly mixing to obtain a component D;
in this example, the specific mixing method is not limited as long as each raw material for the preparation of component D can be sufficiently dissolved in sterile water. In this embodiment, mixing may be performed by optionally using an electromagnetic stirring manner, where the stirring speed is 100r/min and the stirring time is 30 min.
And 3), cooling the component C and the component D to room temperature, then slowly adding the component D into the component C under the stirring action, and after the component D is added, stirring and carrying out ultrasonic treatment on the mixed component to discharge redundant bubbles in the component, thus obtaining a second membrane coating liquid.
It should be noted that in this example, the stirring rate in step 3) was always 50 r/min. And the present embodiment does not limit the specific conditions of the ultrasonic treatment as long as it can achieve the discharge of the excessive bubbles in the mixed components. In this embodiment, the selectable ultrasonic frequency is 25KHz, and the ultrasonic time is 30 min.
Example 3
The embodiment provides a coating solution for keeping bamboo shoots fresh, which comprises a first coating solution and a second coating solution, wherein the volume ratio of the first coating solution to the second coating solution is 1: 2.
The first coating solution of this example was prepared by the following steps:
step 1), taking 30 parts of sterile water, sequentially adding 5 parts of propolis and 10 parts of konjac glucomannan, uniformly mixing, heating to 80 ℃, and continuously uniformly mixing to form a viscous liquid to obtain a component A;
in this example, the specific mixing method is not limited, as long as the respective preparation raw materials of component a are mixed to form a viscous transparent liquid. In this embodiment, mixing may be performed by optionally using an electromagnetic stirring manner, where the stirring speed is 150r/min and the stirring time is 10 min.
Step 2), heating the remaining 30 parts of sterile water to 40 ℃, and then adding 5 parts of fruit and vegetable residue extract and 5 parts of vitamin C to uniformly mix to obtain a component B;
in this example, the specific mixing method is not limited as long as each raw material for the preparation of component B can be sufficiently dissolved in sterile water. In this embodiment, mixing may be performed by optionally using an electromagnetic stirring manner, where the stirring speed is 200r/min and the stirring time is 6 min. In this example, the fruit and vegetable pomace extract is celery pomace extract.
And 3), cooling the component A and the component B to room temperature, then slowly adding the component B into the component A under the stirring action, and after the component B is added, stirring and ultrasonically treating the mixed component to discharge redundant bubbles in the component, thereby obtaining the first membrane coating liquid.
In this example, the stirring rate in step 3) was always 100 r/min. And the present embodiment does not limit the concrete conditions of the ultrasonic treatment as long as it can achieve the discharge of unnecessary bubbles in the mixed components. In this embodiment, the selectable ultrasonic frequency is 25KHz, and the ultrasonic time is 6 min.
The second coating solution of this example was prepared by the following steps:
step 1), heating 50 parts of sterile water to 75 ℃, and then adding 10 parts of carboxymethyl cellulose and 10 parts of chitosan to mix uniformly to form a viscous liquid to obtain a component C;
in this example, the specific mixing method is not limited, and the respective preparation raw materials of component C may be mixed to form a viscous liquid. In this embodiment, mixing may be performed by optionally using an electromagnetic stirring manner, where the stirring speed is 150r/min and the stirring time is 10 min.
Step 2), heating the remaining 30 parts of sterile water to 35 ℃, and then adding 15 parts of sodium alginate and 5 parts of tea polyphenol for uniformly mixing to obtain a component D;
in this example, the specific mixing method is not limited as long as each raw material for the preparation of component D can be sufficiently dissolved in sterile water. In this embodiment, mixing may be performed by optionally using an electromagnetic stirring manner, where the stirring speed is 150r/min and the stirring time is 30 min.
And 3), cooling the component C and the component D to room temperature, then slowly adding the component D into the component C under the stirring action, and after the component D is added, stirring and carrying out ultrasonic treatment on the mixed component to discharge redundant bubbles in the component, thus obtaining a second membrane coating liquid.
In this example, the stirring rate in step 3) was always 100 r/min. And the present embodiment does not limit the specific conditions of the ultrasonic treatment as long as it can achieve the discharge of the excessive bubbles in the mixed components. In this embodiment, the selectable ultrasonic frequency is 25KHz, and the ultrasonic time is 20 min.
Example 4
The embodiment provides a bamboo shoot fresh-keeping method, which comprises the following steps:
s1, washing the mud on the surface of the fresh bamboo shoots with clear water, and then soaking the washed bamboo shoots in an organic acid-containing aqueous solvent for ultrasonic treatment to obtain the ultrasonic bamboo shoots; removing moisture on the surface of the bamboo shoots subjected to ultrasonic treatment to obtain the bamboo shoots with dry surfaces;
in this embodiment, the organic acid is bamboo vinegar, and the dosage ratio of the bamboo vinegar to the deionized water is 6mg:1 mL. In this example, the specific amount ratio of the organic acid-containing aqueous solvent to the bamboo shoot is not limited, and it is sufficient to allow the surface of the solvent to be submerged in the surface of the bamboo shoot. In this example, the solid-to-liquid ratio of the bamboo shoot to the aqueous solvent containing bamboo vinegar was 1mg:3 mL.
In this embodiment, the content of bamboo vinegar in deionized water is not limited, and the propagation of microorganisms can be inhibited to a certain extent.
The specific conditions of the ultrasound are not limited in this embodiment, as long as impurities in bamboo shoots and microorganisms or pests remaining in bamboo shoots can be removed to some extent. In the embodiment, the ultrasonic frequency is 30KHz and the ultrasonic time is 20 min.
The present embodiment is not limited to a specific manner of removing moisture on the surface of a bamboo shoot, as long as the surface of a bamboo shoot can be made to assume a dry state. In the embodiment, the moisture on the surface of the bamboo shoots can be naturally drained under the irradiation of an ultraviolet lamp at the temperature of 16 ℃, so that the influence of redundant moisture on the surface of the bamboo shoots on later-stage storage is avoided, meanwhile, the dried surface of the bamboo shoots is favorable for the adhesion of the film coating liquid, and the coating effect of the film coating liquid is improved; in addition, the ultraviolet lamp can ensure that the bamboo shoots are not polluted by microorganisms in the air in the moisture draining process, and the condition that the bamboo shoots are polluted by the microorganisms is further avoided.
S2, applying the first coating solution prepared in example 1 to the surface of bamboo shoot, and curing to form a first coating layer on the surface of bamboo shoot; subsequently, the second coating solution prepared in example 1 was applied to the first coating layer, and cured to form a second coating layer on the first coating layer, thereby obtaining a bamboo shoot coated with a composite coating layer on the surface;
in this embodiment, the specific application manner of the first coating solution and the second coating solution is not limited, as long as the first coating solution can be coated on the surface of the bamboo shoot, and the second coating solution can be coated on the first coating layer formed by the first coating solution. In the embodiment, a dip coating mode can be optionally adopted for coating, namely the bamboo shoots are immersed in the first coating liquid for 5-7 s and then taken out, and the bamboo shoots with the first coating layer are immersed in the second coating liquid for 8-10 s and then taken out, so that coating is realized.
In this embodiment, the specific operations of the two curing processes are not limited, as long as the moisture of the first film-covering liquid and the second film-covering liquid can be dried to form the first film-covering layer and the second film-covering layer, respectively. In this embodiment, an air dryer with an air temperature of 15 ℃ is optionally used to blow dry the surface moisture of the first coating solution and the second coating solution.
S3, placing the bamboo shoots with the surface coating layer into a freshness protection bag, vacuumizing, sealing and storing at low temperature;
the embodiment does not limit the specific vacuum-pumping condition as long as the vacuum condition can be realized in the freshness protection package.
The storage conditions in this example are not limited to specific ones, as long as the temperature in the range of 5 to 10 ℃ can be satisfied.
Example 5
The present example provides a method for keeping bamboo shoots fresh, the present invention adopts the coating solution for keeping bamboo shoots fresh prepared in example 2 to perform coating and film formation, and the specific operation of the present example is different from that of example 4 in that:
in this example, the organic acid is citric acid, and the amount ratio of citric acid to deionized water is 3mg:1 mL.
In this example, the solid-to-liquid ratio of the bamboo shoot to the aqueous solvent containing bamboo vinegar was 1mg:2mL
In the embodiment, the ultrasonic frequency is 30KHz and the ultrasonic time is 15 min.
In this embodiment, the moisture on the surface of the bamboo shoot can be naturally drained at 15 ℃ under the irradiation of an ultraviolet lamp.
In the embodiment, a dip coating mode can be optionally adopted for coating, that is, the bamboo shoots are immersed in the first coating liquid for 5 to 7 seconds and then taken out, and the bamboo shoots with the first coating layer are immersed in the second coating liquid for 5 to 7 seconds and then taken out, so that coating is realized.
In this embodiment, an air dryer with an air temperature of 10 ℃ is optionally used to blow dry the surface moisture of the first coating solution and the second coating solution.
Example 6
The present example provides a method for keeping bamboo shoots fresh, the present invention adopts the coating solution for keeping bamboo shoots fresh prepared in example 3 to perform coating and film formation, and the specific operation of the present example is different from that of example 4 in that:
in this example, the organic acid is citric acid, and the amount ratio of citric acid to deionized water is 8mg:1 mL.
In this example, the solid-to-liquid ratio of the bamboo shoot to the aqueous solvent containing bamboo vinegar was 1mg:4 mL.
In the embodiment, the ultrasonic frequency is 25KHz and the ultrasonic time is 30 min.
In this embodiment, the moisture on the surface of the bamboo shoot can be naturally drained at a temperature of 17 ℃ under the irradiation of an ultraviolet lamp.
In the embodiment, a dip coating mode can be optionally adopted for coating, namely the bamboo shoots are immersed in the first film coating liquid for 5-7 s and then taken out, and the bamboo shoots with the first film coating layer are immersed in the second film coating liquid for 11-13 s and then taken out, so that coating is realized.
In this embodiment, an air dryer with an air temperature of 15 ℃ is optionally used to blow dry the surface moisture of the first coating solution and the second coating solution.
In the above embodiments of the present invention, the fruit and vegetable pomace extract is prepared by the following steps:
treating the fruit and vegetable residues in steam at 100-120 ℃ for 10-60 min to activate fibers in the fruit and vegetable residues, drying and crushing the steam-treated fruit and vegetable residues, and sieving the dried fruit and vegetable residues with a 200-mesh sieve to obtain the fruit and vegetable residue extract.
The invention does not limit the concrete operation of drying the fruit and vegetable residues, as long as the water content in the fruit and vegetable residues can be reduced to below 16%. According to the invention, the fruit and vegetable residues are optionally dried at the temperature of 70 ℃ for 4 hours and then crushed. The invention is not limited to a specific crushing mode, as long as the dried fruit and vegetable residues can be crushed to pass through a 200-mesh sieve.
When the adopted fruit and vegetable residues are carrot residues or celery residues, the following treatment is required: uniformly dispersing fruit and vegetable residues in a cleaning solvent, then adding activated carbon, carrying out ultrasonic treatment, filtering out the fruit and vegetable residues to obtain decolorized fruit and vegetable residues, and then treating the decolorized fruit and vegetable residues in steam.
The present invention is not limited to the specific components of the cleaning solvent, and any solvent commonly used in the art may be used. The cleaning solvent can be selected from a solvent formed by mixing ethanol and deionized water in equal volumes, and the dosage ratio of the fruit and vegetable residues to the cleaning solvent can be selected from 5-10 mg:1 mL.
In order to avoid the influence of the activated carbon on the purity of the fruit and vegetable residues, the activated carbon is wrapped by the filter screen, the aperture of the filter holes of the used filter screen is smaller than the particle size of the activated carbon, so that the activated carbon cannot be mixed with the fruit and vegetable residues, but pigment molecules can enter the filter screen through the filter holes on the filter screen and are adsorbed by the activated carbon.
The invention is not limited to specific ultrasonic conditions, as long as the fruit and vegetable residue cells can be broken through ultrasonic waves, so that pigment molecules flow out, and the pigment molecules are adsorbed by the activated carbon.
Comparative example 1
This example differs from example 4 only in that:
only one layer of the first coating liquid is coated.
Comparative example 2
This example differs from example 4 only in that:
only one layer of second coating liquid is coated.
Comparative example 3
This example differs from example 4 only in that:
organic acid is not added when the bamboo shoots are cleaned.
Test section
Selecting fresh bamboo shoots which are produced in Sichuan Yibin and have picking time not more than 4h, manually selecting 36 bamboo shoots with the same size, randomly and averagely dividing the bamboo shoots into six groups, and respectively treating the bamboo shoots by adopting the fresh-keeping methods of example 4-example 6 and comparative example 1-comparative example 3.
(I) measurement of Lignin content
According to the invention, the lignin content (mg/g) is taken as an evaluation index of the preservation effect of the preservation method, and the lower the increase rate of the lignin content is, the better the preservation effect is. The invention tests the lignin content (mg/g) of the middle part of the bamboo shoot stored for 1 hour, 1 day, 5 days, 10 days, 20 days and 40 days in six groups for three times, and the average value is the lignin content of the group, and the result is shown in figure 1.
As can be seen from FIG. 1, the lignin content of the bamboo shoots treated by the treatment methods of examples 1 to 3 of the present invention is less than that of the bamboo shoots treated by the treatment methods of comparative examples 1 to 3, which shows that the organic acid sterilization treatment of the bamboo shoots before the coating of the coating solution and the first coating solution of the present invention has a great effect on the fresh-keeping effect of the bamboo shoots. The content of the components of the coating liquid in example 6 is greater than that in example 4, while the content of the lignin in the bamboo shoots treated by the treatment method in example 6 is greater than that in example 4, which shows that the fresh-keeping effect of example 6 is rather worse than that of example 4, and also shows that the fresh-keeping effect of the invention is not realized by a single component but is realized by the synergistic effect of the components.
(II) weight loss ratio test
The invention takes the weight loss rate of the bamboo shoots as the evaluation index of the preservation method for the water retention performance, the weight loss rate is relative to the mass before storage, and the smaller the weight loss rate (%) is, the better the water retention effect is. The weight loss ratios (%) of bamboo shoots stored for 1 hour, 1 day, 5 days, 10 days, 20 days, and 40 days in six groups were measured three times, and the average value was the weight loss ratio (%) of the group, and the results are shown in fig. 1.
As can be seen from FIG. 2, the weight loss ratios of the bamboo shoots treated by the treatment methods of examples 1 to 3 of the present invention were all lower than the lignin content of the bamboo shoots treated by the treatment methods of comparative examples 1 to 3, which shows that the organic acid sterilization treatment of the bamboo shoots before the coating of the coating solution and the first coating solution in the present invention has a great influence on the water retention effect of the bamboo shoots. The weight loss of the bamboo shoots treated by the treatment method of example 6 > example 4 > example 5, and the weight loss of the bamboo shoots treated by the treatment method of example 5 > example 6 > example 4, increasing the content of the coating liquid component to a certain extent will improve the water retention effect on the bamboo shoots, but if the increased amount affects the synergistic balance relationship among the components, the water retention effect on the bamboo shoots will be reduced, which also shows that the fresh-keeping effect of the invention is not realized by a single component, but is realized by the synergistic effect among the components.
It is to be understood that the above-described embodiments are only a few 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.

Claims (10)

1. The coating liquid for keeping bamboo shoots fresh is characterized by comprising a first coating liquid and a second coating liquid, wherein the volume ratio of the first coating liquid to the second coating liquid is 1: 1-2;
the preparation raw materials of the first membrane coating liquid comprise the following components in parts by weight: 1-5 parts of propolis, 5-10 parts of konjac glucomannan, 1-5 parts of fruit and vegetable residue extract and 40-60 parts of sterile water;
the preparation raw materials of the second membrane coating liquid comprise the following components in parts by weight: 2-10 parts of chitosan, 5-15 parts of sodium alginate, 1-5 parts of tea polyphenol, 5-10 parts of carboxymethyl cellulose and 50-80 parts of sterile water.
2. The coating solution for keeping bamboo shoots fresh according to claim 1, wherein the first coating solution is prepared by the following steps:
taking 15-30 parts of sterile water according to the proportion of the preparation raw materials, adding propolis and konjac glucomannan, and uniformly mixing at the temperature of 60-80 ℃ to form a sticky liquid to obtain a component A; heating the rest sterile water to 30-40 ℃, and then adding the fruit and vegetable residue extract to be uniformly mixed to obtain a component B; and adding the component B into the component A, and uniformly mixing under the action of ultrasound to obtain a first membrane coating liquid.
3. The coating solution for keeping bamboo shoots fresh according to claim 1, wherein the second coating solution is prepared by the following steps:
taking 20-50 parts of sterile water according to the proportion of the preparation raw materials, adding carboxymethyl cellulose and chitosan, and uniformly mixing until a viscous liquid is formed to obtain a component C; uniformly dispersing sodium alginate and tea polyphenol in the rest sterile water to obtain a component D; and adding the component D into the component C, and uniformly mixing under the ultrasonic action to obtain a second membrane coating solution.
4. The coating liquid for keeping bamboo shoots fresh according to claim 1, wherein in the fruit and vegetable residue extract, the fruit and vegetable residues are one or more of carrot residues, celery residues and bagasse.
5. The coating liquid for keeping bamboo shoots fresh according to claim 1, wherein the fruit and vegetable residue extract is prepared by the following steps:
treating the fruit and vegetable residues in steam at 100-120 ℃ for 10-60 min, drying, crushing, and sieving with a 200-mesh sieve to obtain the fruit and vegetable residue extract.
6. The coating liquid for keeping bamboo shoots fresh according to claim 5, wherein when the fruit and vegetable residues are colored fruit and vegetable residues, the following treatments are required before the treatment in steam:
uniformly dispersing fruit and vegetable residues in a cleaning solvent, then adding activated carbon, carrying out ultrasonic treatment, filtering out the fruit and vegetable residues to obtain decolorized fruit and vegetable residues, and then treating the decolorized fruit and vegetable residues in steam.
7. A bamboo shoot preservation method is characterized by comprising the following steps:
s1, soaking the cleaned bamboo shoots in an organic acid-containing aqueous solvent for ultrasonic treatment to obtain ultrasonic bamboo shoots; removing moisture on the surface of the bamboo shoots subjected to ultrasonic treatment to obtain the bamboo shoots with dry surfaces;
s2, coating the first coating liquid in the coating liquid for keeping bamboo shoots fresh according to any one of claims 1 to 6 on the surface of the bamboo shoots, and curing to form a first coating layer on the surface of the bamboo shoots; subsequently, coating the first coating layer with a second coating solution in the coating solution for keeping bamboo shoots fresh according to any one of claims 1 to 6, and curing to form a second coating layer on the first coating layer, thereby obtaining bamboo shoots coated with a composite coating layer on the surface;
s3, placing the bamboo shoots with the coating layer on the surface into a fresh-keeping bag, vacuumizing, sealing and storing at low temperature.
8. A method for keeping bamboo shoots fresh as claimed in claim 7, wherein in S1, said organic acid is any one of bamboo vinegar, citric acid, lactic acid and sorbic acid.
9. A method for keeping bamboo shoots fresh as claimed in claim 7, wherein the amount ratio of said organic acid to said aqueous solvent in S1 is 3-8 mg:1 mL.
10. A method for keeping bamboo shoots fresh as claimed in claim 7, wherein in S1, the moisture on the surface of bamboo shoots is removed under the irradiation of an ultraviolet lamp at a temperature of 15 to 20 ℃.
CN202210700662.4A 2022-06-21 2022-06-21 Coating liquid for bamboo shoot preservation and bamboo shoot preservation method Pending CN114946942A (en)

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CN105394170A (en) * 2015-11-30 2016-03-16 全椒县香妃农业专业合作社 Bamboo shoot preservative and application thereof
CN108514026A (en) * 2018-04-16 2018-09-11 齐鲁工业大学 A kind of fresh-cut fruit and vegetable composite preservative and its application method
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CN108514026A (en) * 2018-04-16 2018-09-11 齐鲁工业大学 A kind of fresh-cut fruit and vegetable composite preservative and its application method
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