CN115088760A - Quick-frozen bamboo shoot slices and preparation method thereof - Google Patents
Quick-frozen bamboo shoot slices and preparation method thereof Download PDFInfo
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- CN115088760A CN115088760A CN202210748499.9A CN202210748499A CN115088760A CN 115088760 A CN115088760 A CN 115088760A CN 202210748499 A CN202210748499 A CN 202210748499A CN 115088760 A CN115088760 A CN 115088760A
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- bamboo shoot
- shoot slices
- quick
- slices
- blanching
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 100
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 100
- 241001330002 Bambuseae Species 0.000 title claims abstract description 100
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 100
- 239000011425 bamboo Substances 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title claims description 20
- 206010033546 Pallor Diseases 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 23
- 238000007710 freezing Methods 0.000 claims abstract description 17
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 13
- 239000011575 calcium Substances 0.000 claims abstract description 13
- 238000003860 storage Methods 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 230000029058 respiratory gaseous exchange Effects 0.000 abstract description 16
- 230000008014 freezing Effects 0.000 abstract description 11
- 238000005057 refrigeration Methods 0.000 abstract description 10
- 241001391944 Commicarpus scandens Species 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 11
- 238000012360 testing method Methods 0.000 description 5
- 235000012055 fruits and vegetables Nutrition 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Aiming at the problem that the respiration of the bamboo shoots in the storage process cannot be completely inhibited by the method for storing the bamboo shoots by combining instant blanching with freezing in the prior art, the method adopts the method of calcium solution soaking, instant blanching, quick freezing and low-temperature storage to inhibit the respiration in the storage process of the bamboo shoots; compared with the prior art, the bamboo shoot slices processed by the method not only can inhibit the respiration of the bamboo shoot slices under the refrigeration condition, but also can improve the hardness of the bamboo shoot slices, so that the bamboo shoot slices are not easy to break in the transportation process.
Description
Technical Field
The invention relates to the field of food, and particularly relates to quick-frozen bamboo shoots and a preparation method thereof.
Background
The bamboo shoot slices are one of common food materials on the dining table of consumers at present, are sweet and slightly cold in nature, have the functions of clearing heat and dissolving phlegm, setting diaphragm and cooling stomach, quenching thirst and tonifying qi, and are crisp and refreshing in taste and deeply popular with people. Modern catering also mostly uses bamboo shoot slices as main raw materials to be applied to the production of prefabricated vegetables. However, bamboo shoots are seasonal foodstuffs, which requires effective preservation of bamboo shoot slices. The current preservation mode is generally freezing treatment after instantaneous blanching.
However, researches show that instant blanching cannot completely inhibit the respiration of the bamboo shoot slices, the quality of the bamboo shoot slices is reduced due to slow respiration of the bamboo shoot slices in the freezing and preserving process, and the taste and flavor of the bamboo shoot slices are affected by long-time blanching.
Disclosure of Invention
Based on the problems, the invention aims to provide the quick-frozen bamboo shoot slices and the preparation method thereof, and the respiration of the bamboo shoot slices in the storage process is inhibited by adopting a mode of combining calcium treatment with instantaneous blanching and ultralow temperature quick-freezing refrigeration, so that the effect of maintaining the quality of the quick-frozen bamboo shoot slices is achieved.
The technical scheme of the invention is as follows:
a preparation method of quick-frozen bamboo shoot slices comprises the following steps:
slicing fresh bamboo shoots to obtain bamboo shoot slices;
soaking the bamboo shoot slices in a calcium solution to obtain calcium-soaked bamboo shoot slices;
blanching the calcium-soaked bamboo shoot slices to obtain blanched bamboo shoot slices;
quickly freezing the bleached and scalded bamboo shoot slices to obtain quick-frozen bamboo shoot slices;
and (5) refrigerating and preserving the quick-frozen bamboo shoot slices.
Further, the fresh bamboo shoots are washed and then sliced into bamboo shoot slices with the thickness of 2-3 mm.
Further, the calcium solution is CaCl 2 And (3) solution.
Further, the CaCl 2 The solution concentration of the solution is 0.5-1.5%.
Further, the soaking time is 2-3 d.
Further, the blanching temperature of blanching is 92-98 ℃.
Further, the blanching time of blanching is 60-90 s.
Further, the quick freezing is to place the blanching bamboo shoot slices in a freezer at the temperature of-40 ℃ and quickly freeze the blanching bamboo shoot slices to the central temperature of-20 to-18 ℃.
Further, the refrigerating preservation temperature is-20 to-18 ℃.
The application also discloses the quick-frozen bamboo shoot slices prepared by the preparation method.
The invention has the following beneficial effects:
aiming at the problem that the respiration of the bamboo shoots in the storage process cannot be completely inhibited by the method for storing the bamboo shoots by combining instant blanching with freezing in the prior art, the method adopts the method of calcium solution soaking, instant blanching, quick freezing and low-temperature storage to inhibit the respiration in the storage process of the bamboo shoots; compared with the prior art, the bamboo shoot slices processed by the method not only can inhibit the respiration of the bamboo shoot slices under the refrigeration condition, but also can improve the hardness of the bamboo shoot slices, so that the bamboo shoot slices are not easy to break in the transportation process.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present disclosure more apparent, the technical solutions of the embodiments of the present disclosure are described below clearly and completely. It is to be understood that the described embodiments are only a few embodiments of the present disclosure, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the disclosure without any inventive step, are within the scope of protection of the disclosure.
The preparation method of the quick-frozen bamboo shoot slices of the present application will be disclosed by the following specific examples, and it is obvious that the described examples are a part of the present disclosure, but not all examples. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the disclosure without any inventive step, are within the scope of protection of the disclosure.
Example 1 preparation of quick-frozen bamboo shoot slices
(1) Slicing: cleaning fresh bamboo shoots, and cutting the fresh bamboo shoots into slices with the thickness of 2mm to obtain bamboo shoot slices;
(2) calcium leaching: placing bamboo shoot slices in CaCl with the solution concentration of 1.0% 2 Soaking in the solution for 2d to obtain calcium-soaked bamboo shoot slices;
(3) blanching: blanching the calcium-soaked bamboo shoot slices at 95 ℃ for 80s to obtain blanched bamboo shoot slices;
(4) quick-freezing: placing the blanching bamboo shoot slices in a freezer at the temperature of-40 ℃ for quick freezing until the central temperature is-19 ℃;
(5) and (3) refrigerating: and (4) placing the quick-frozen bamboo shoot slices at-19 ℃ for cold storage.
Example 2 preparation of quick-frozen bamboo shoot slices
(1) Slicing: cleaning fresh bamboo shoots, and cutting the fresh bamboo shoots into slices with the thickness of 3mm to obtain bamboo shoot slices;
(2) calcium leaching: placing bamboo shoot slices in CaCl with solution concentration of 0.5% 2 Soaking in the solution for 2d to obtain calcium-soaked bamboo shoot slices;
(3) blanching: blanching the calcium-soaked bamboo shoot slices at the temperature of 92 ℃ for 60s to obtain blanched bamboo shoot slices;
(4) quick-freezing: placing the blanching bamboo shoot slices in a freezer with the temperature of-40 ℃ for quick freezing until the central temperature is-18 ℃;
(5) and (3) refrigerating: and (4) refrigerating and preserving the quick-frozen bamboo shoot slices at the temperature of 18 ℃ below zero.
Example 3 preparation of quick-frozen bamboo shoot slices
(1) Slicing: cleaning fresh bamboo shoots, and cutting the fresh bamboo shoots into 2mm slices to obtain bamboo shoot slices;
(2) calcium leaching: placing bamboo shoot slices in CaCl with the solution concentration of 1.5% 2 Soaking in the solution for 3d to obtain calcium-soaked bamboo shoot slices;
(3) blanching: blanching the calcium-soaked bamboo shoot slices at 98 ℃ for 90s to obtain blanched bamboo shoot slices;
(4) quick-freezing: placing the blanching bamboo shoot slices in a freezer at the temperature of-40 ℃ for quick freezing until the central temperature is-20 ℃;
(5) and (3) refrigerating: and (4) placing the quick-frozen bamboo shoot slices at-20 ℃ for refrigeration and preservation.
Comparative example 1 preparation of quick-frozen bamboo shoot slices
The preparation method was the same as example 1 except that comparative example 1 did not employ the calcium leaching treatment.
Comparative example 2 preparation of quick-frozen bamboo shoot slices
The preparation method was the same as example 1 except that comparative example 2 did not employ blanching treatment.
Comparative example 3 preparation of quick-frozen bamboo shoot slices
The preparation method is the same as example 1, except that comparative example 3 employs a conventional cold storage treatment (-5 ℃ C.) during cold storage.
Test example 1 breath intensity test
The quick-frozen fruits and vegetables can slightly breathe even under the refrigeration condition, and the breathing intensity of the quick-frozen bamboo shoot slices under the refrigeration condition is often not easy to operate when being directly measured, so that the test can be carried out by storing the quick-frozen bamboo shoot slices prepared in the examples 1-3 and the comparative examples 1-3 for 3 days, taking out the quick-frozen bamboo shoot slices, unfreezing the quick-frozen bamboo shoot slices, and testing the breathing intensity of each bamboo shoot slice after unfreezing, so that the breathing intensity of the bamboo shoot slices in the refrigeration period can be reflected from the side surface.
The test method comprises the following steps: and (3) measuring by adopting a standing method: the samples of examples 1-3 and comparative examples 1-3 were placed in a vacuum drier, the bottom of the drier was placed with an alkali solution, and the CO released by respiration of fruits and vegetables 2 Naturally sinks to be absorbed by alkali liquor, stands for 1.5h, takes out the alkali liquor, titrates by oxalic acid, and calculates the breath intensity of the sampleThe specific experimental method refers to the compilation of a garden system fruit and vegetable storage and processing teaching and research group of Beijing university of agriculture and the instruction book of fruit and vegetable storage and engineering experiment.
The experimental results are as follows: see table 1.
And (4) analyzing results: as can be seen from Table 1, the average respiration intensity of the bamboo shoot slices of examples 1-3 after being refrigerated for 3 days is about 2.50 mg/kg.h, and the respiration intensity of the bamboo shoot slices of example 1 is improved to different degrees compared with that of comparative example 1 (without calcium soaking treatment), comparative example 2 (without blanching treatment) and comparative example 3 (with conventional refrigeration treatment (-5 ℃)) during refrigeration, which proves that the respiration intensity of the bamboo shoot slices is reduced to the minimum only under the conditions of calcium soaking, blanching treatment and ultralow temperature refrigeration.
TABLE 1 breath Strength test results
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, those skilled in the art will appreciate that; the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The preparation method of the quick-frozen bamboo shoot slices is characterized by comprising the following steps:
slicing fresh bamboo shoots to obtain bamboo shoot slices;
soaking the bamboo shoot slices in a calcium solution to obtain calcium-soaked bamboo shoot slices;
blanching the calcium-soaked bamboo shoot slices to obtain blanched bamboo shoot slices;
blanching and quick-freezing the bamboo shoot slices to obtain quick-frozen bamboo shoot slices;
and (5) refrigerating and preserving the quick-frozen bamboo shoot slices.
2. The preparation method of claim 1, wherein the fresh bamboo shoots are washed and sliced into bamboo shoot slices having a thickness of 2-3 mm.
3. The method of claim 1, wherein the calcium solution is CaCl 2 And (3) solution.
4. The method according to claim 3, characterized in that the CaCl is prepared 2 The solution concentration of the solution is 0.5-1.5%.
5. The method of claim 4, wherein the soaking time is 2-3 days.
6. The method of claim 1, wherein the blanching temperature is from 92 ℃ to 98 ℃.
7. The method of claim 6, wherein the blanching time is 60-90 s.
8. The preparation method according to claim 1, wherein the quick-freezing is to quickly freeze the blanched bamboo shoot slices in a freezer at-40 ℃ to a central temperature of-20 to-18 ℃.
9. The method of claim 1, wherein the refrigerated storage temperature is from-20 to-18 ℃.
10. Quick-frozen bamboo shoot slices prepared by the preparation method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210748499.9A CN115088760A (en) | 2022-06-29 | 2022-06-29 | Quick-frozen bamboo shoot slices and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210748499.9A CN115088760A (en) | 2022-06-29 | 2022-06-29 | Quick-frozen bamboo shoot slices and preparation method thereof |
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| CN115088760A true CN115088760A (en) | 2022-09-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210748499.9A Pending CN115088760A (en) | 2022-06-29 | 2022-06-29 | Quick-frozen bamboo shoot slices and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653218A (en) * | 2008-08-24 | 2010-02-24 | 王辉 | quick-frozen asparagus production method |
| CN105211271A (en) * | 2015-11-12 | 2016-01-06 | 宁波市农业科学研究院 | The quick-freeze fresh-keeping method of bamboo shoots |
| CN108719447A (en) * | 2018-04-17 | 2018-11-02 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of freeze-drying bamboo shoot |
| CN113841856A (en) * | 2021-09-18 | 2021-12-28 | 福建明良食品有限公司 | Production process of quick-frozen fresh green-stem small bamboo shoots |
-
2022
- 2022-06-29 CN CN202210748499.9A patent/CN115088760A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653218A (en) * | 2008-08-24 | 2010-02-24 | 王辉 | quick-frozen asparagus production method |
| CN105211271A (en) * | 2015-11-12 | 2016-01-06 | 宁波市农业科学研究院 | The quick-freeze fresh-keeping method of bamboo shoots |
| CN108719447A (en) * | 2018-04-17 | 2018-11-02 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of freeze-drying bamboo shoot |
| CN113841856A (en) * | 2021-09-18 | 2021-12-28 | 福建明良食品有限公司 | Production process of quick-frozen fresh green-stem small bamboo shoots |
Non-Patent Citations (3)
| Title |
|---|
| 庞凌云;李瑜;詹丽娟;祝美云;郭小丽;: "钙和热处理对青椒贮藏品质的影响", 中国食品学报, no. 01, pages 112 * |
| 张懋平: "速冻蔬菜的加工技术", 食品工业科技, no. 06, pages 56 * |
| 覃海元, 陈怀庆: "速冻竹笋加工技术", 保鲜与加工, no. 05, pages 27 - 28 * |
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Application publication date: 20220923 |