CN115152836A - Pretreatment fresh-keeping method of fresh bamboo shoots - Google Patents
Pretreatment fresh-keeping method of fresh bamboo shoots Download PDFInfo
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- CN115152836A CN115152836A CN202210092480.3A CN202210092480A CN115152836A CN 115152836 A CN115152836 A CN 115152836A CN 202210092480 A CN202210092480 A CN 202210092480A CN 115152836 A CN115152836 A CN 115152836A
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Images
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
- A23B7/157—Inorganic compounds
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Provides a pretreatment fresh-keeping method of fresh bamboo shoots, which comprises the following steps: firstly, filling a preservative into a pretreatment freshness protection package, then putting the fresh bamboo shoots which are just picked into the pretreatment freshness protection package, and finally sealing the freshness protection package to finish the pretreatment freshness protection of the fresh bamboo shoots. The preservative comprises the following components in parts by mass: pre-treating water and 40-60ppm hypochlorous acid. The addition amount of the preservative is 10-15% of the volume of the pretreatment preservative bag. The pretreatment freshness protection package comprises: the insulation bag comprises two bag bodies, wherein the upper end of each bag body is fixed with an insulation clamp chain, and an insulation pull buckle is arranged at the top end of each insulation clamp chain. The lower end of each bag body is fixed with the insulation end seal. The fresh-keeping method is convenient and fast, can finish the fresh-keeping treatment of the bamboo shoots while collecting the bamboo shoots, and effectively reduces the processing difficulty of the fresh-keeping of the bamboo shoots. And the fresh-keeping time of the fresh bamboo shoots can be prolonged from 2-3 days to 5-10 days.
Description
Technical Field
The invention belongs to the technical field of agricultural product processing, and particularly relates to a pretreatment and preservation method of fresh bamboo shoots.
Background
Bamboo shoots are the material of food in south of the Yangtze river, and in the past, the saying that bamboo shoots cannot be eaten in the living environment. Although all bamboo shoots are produced, not all bamboo shoots can be called as culinary products. The vegetable-type bamboo shoot must have a condition that the tissue is soft and has no bitterness or other unpleasant tastes, or has slight bitterness, and can be eaten after being processed and debittered. Bamboo shoots prefer warm and humid climate, and can grow on deep soil layers, slightly acidic or neutral creek banks, beaches and hills and mountains with elevation below 500 m. The average annual temperature is generally required to be more than or equal to 17.5 ℃, the extreme low temperature is-6 ℃, and the annual precipitation is more than 1400 mm. The winter can be overwintering under the conditions of less frost and short low-temperature time in winter.
The existing bamboo shoot preservation technology mainly comprises the following steps: the method mainly comprises the processes of high-temperature steaming, vacuum packaging/preservative packaging and low-temperature preservation, and because the bamboo forest is generally on the mountain, and high-temperature steaming, vacuum packaging and low-temperature preservation equipment is difficult to bring into the bamboo forest for field treatment, the collection of the fresh bamboo shoots to a primary processing factory often needs to be carried out in a mode of manual collection, concentration and transportation. Because the primary processing factory generally all sets up in the industrial area, has certain distance with the bamboo forest, fresh when transporting to the bamboo shoots of primary processing factory in order to ensure, the peasant household of gathering bamboo shoots often need gather a small batch of bamboo shoots and just transport to the primary processing factory, this just leads to the decline of single volume of transportation, the increase of transporting frequency, and then leads to the improvement of cost of transportation.
And if collected fresh bamboo shoots are transported in a centralized manner, farmers need to build a refrigerating chamber, so that the collection cost of the farmers is greatly increased. If the bamboo shoots are stored at room temperature, the fresh bamboo shoots at room temperature lose moisture, and biological fermentation influences cause the bamboo shoots in a primary processing factory to be rotten or become stale to different degrees, so that the processing of bamboo shoot products is not facilitated.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a pretreatment and preservation method of fresh bamboo shoots, which comprises the following steps: firstly, filling a preservative into a pretreatment freshness protection package, then putting the fresh bamboo shoots which are just picked into the pretreatment freshness protection package, and finally sealing the freshness protection package to finish the pretreatment freshness protection of the fresh bamboo shoots.
The preservative comprises the following components in parts by mass: pre-treating water and 40-60ppm hypochlorous acid. The addition amount of the preservative is 10-15% of the volume of the pretreatment preservative bag.
The pretreatment freshness protection package comprises: the insulation bag comprises two bag bodies, wherein the upper end of each bag body is fixed with an insulation clamp chain, and an insulation pull buckle is arranged at the top end of each insulation clamp chain. The lower end of each bag body is fixed with the insulation end seal.
The bag body is equipped with mutually fixed from outside to inside: the plastic film layer and the cotton cloth layer, wherein the thickness of the plastic film layer is 1-5 microns, and the thickness of the cotton cloth layer is 0.2-0.4 mm.
Further, the pretreatment water includes: the pH of the water was adjusted to 6.8 with citric acid.
Further, the pretreatment water is: water with a half-width of 55-70Hz in NMR measurement.
Further, the preservative comprises: 15-20ppm sodium chloride.
Further, the cotton cloth layer includes: cotton cloth and a conductive soft board fixed on one side of the inner wall of the cotton cloth. The conductive soft board is electrically connected through a bag body wire embedded at one side of the outer wall of the cotton cloth.
Two wires are arranged in the insulation end sealing. One end of each of the two wires is electrically connected with one of the two bag bodies, and the other end of each of the two wires is electrically connected with one bag body jack in the socket through an electric wire.
The pretreatment freshness protection package filled with the fresh bamboo shoots is transported in a centralized manner through a transportation frame, and a frame body is arranged in the transportation frame. And a plurality of plug slots corresponding to the sockets are arranged on the inner wall of the frame body. Two transport frame plugs electrically communicated with the positive electrode and the negative electrode of the transport frame power supply are arranged in the plug slot. The transport frame plug is electrically connected with the plug-in type of the jack of the bag body.
Further, the transportation frame power supply includes: and the storage battery slot is arranged on one side of the frame body. Two elastic sheet electrodes which are mutually isolated are arranged in the storage battery slot, and after the storage battery is inserted into the storage battery slot, the positive electrode and the negative electrode of the storage battery are respectively electrically communicated with one elastic sheet electrode. The elastic sheet electrode is electrically connected with the transport frame plug.
Further, the transportation frame power supply includes: two frame sockets arranged at the bottom of one side of the frame body of the transportation frame, and two frame plugs arranged at corresponding positions on the top side of the frame body. The frame socket is electrically connected with the frame plug in a plug-in manner. The frame body socket, the transportation frame plug and the frame body plug are connected in series.
Further, the transport frame plug is in electrical communication with a transport frame power source through a safety device. The safety device comprises a physical switch, an air switch, a direct current voltage stabilizer and a rated resistor which are sequentially connected in series.
Further, the direct current voltage stabilizer and the rated resistance are matched with each other, so that the current value input into the plug of the transport frame is as follows: 0.8-2.0 milliamps.
Further, the direct current voltage stabilizer and the rated resistor are matched with each other, so that the current value input into the plug of the transport frame is as follows: 920-1040 microamperes.
The invention has at least one of the following advantages:
1. the fresh-keeping method is convenient and fast, can finish the fresh-keeping treatment of the bamboo shoots while collecting the bamboo shoots, and effectively reduces the processing difficulty of the fresh-keeping of the bamboo shoots.
2. The invention effectively guarantees the freshness of the bamboo shoots before the bamboo shoots enter the primary processing, can realize the fresh-keeping time of 5-10 days, effectively relieves the transportation pressure between the collection of the bamboo shoots and the primary processing factory, can realize the decentralized collection and centralized transportation, and obviously reduces the transportation cost.
Drawings
Fig. 1 is a schematic structural view of a pretreated freshness protection package of the present invention.
Fig. 2 is a schematic structural view of the cotton cloth layer of the present invention.
Fig. 3 is a schematic structural view of the transportation frame of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below. It should be understood that the specific embodiments described herein are merely illustrative of the invention and do not limit the invention.
In order to more clearly express the technical effects of the invention, the invention adopts the following detection method to carry out detection:
1. the preservation time of the microorganisms is as follows: and (3) sampling and detecting the fresh bamboo shoots packaged in the same batch every day from every other day of picking, and counting the number of days meeting the microbial quantity requirement in the table 1 as the microbial preservation time.
TABLE 1 microbial indicators
2. Acid-forming and fresh-keeping time: taking fresh bamboo shoots packaged in the same batch as 1, respectively adding 10 fresh bamboo shoots into 10 times of water on the day of picking, and crushing in a nitrogen environment to obtain a fresh bamboo shoot crushing liquid No. 1-10. And respectively detecting the pH value of No. 1-10 of the fresh bamboo shoot crushing liquid in a nitrogen environment, and taking the average value as P0. And (3) extracting 10 fresh bamboo shoots packaged in the same batch as 1 every day from every other day, respectively adding 10 times of water by mass, and crushing in a nitrogen environment to obtain No. 1-10 fresh bamboo shoot crushing liquid. And respectively detecting the pH values of No. 1-10 of the fresh bamboo shoot crushing liquid in a nitrogen environment, taking the average value as Pn, and taking n as the detection days. C = P0-Pn is calculated, and when C is more than or equal to 1.2, the corresponding n-1 value is the souring and fresh-keeping time.
3. The preservation time is the smaller value of the preservation time of the microorganisms and the preservation time of the souring.
Example 1
A pretreatment fresh-keeping method of fresh bamboo shoots comprises the following steps: firstly, filling a preservative into a pretreatment freshness protection package, then putting the fresh bamboo shoots which are just picked into the pretreatment freshness protection package, and finally sealing the freshness protection package to finish the pretreatment freshness protection of the fresh bamboo shoots.
The preservative comprises the following components in parts by mass: pretreated water and 50ppm hypochlorous acid. The addition amount of the preservative is 12% of the volume of the pretreatment preservative bag.
As shown in fig. 1, the pre-treatment freshness protection package includes: two bag bodies 1, every 1 upper end of bag body all is fixed with insulating clip chain 2, insulating pull buckle 3 is equipped with on the 2 tops of insulating clip chain. The lower end of each bag body 1 is fixed with an insulating end cap 4.
The bag body 1 is provided with the mutual fixation from outside to inside: plastic film layer 102, cotton layer 101, plastic film layer 102 thickness is 3 microns, and cotton layer 101 thickness is 0.3 millimeter.
Example 2
A pretreatment fresh-keeping method of fresh bamboo shoots comprises the following steps: firstly, filling a preservative into a pretreatment freshness protection package, then putting the fresh bamboo shoots which are just picked into the pretreatment freshness protection package, and finally sealing the freshness protection package to finish the pretreatment freshness protection of the fresh bamboo shoots.
The preservative comprises the following components in parts by mass: pretreated water and 60ppm hypochlorous acid. The addition amount of the preservative is 15% of the volume of the pretreatment freshness protection package.
As shown in fig. 1, the pre-treatment freshness protection package includes: two bag bodies 1, every 1 upper end of bag body all is fixed with insulating clip chain 2, insulating pull buckle 3 is equipped with on the 2 tops of insulating clip chain. The lower end of each bag body 1 is fixed with an insulating end cap 4.
The bag body 1 is provided with the mutual fixation from outside to inside: the plastic film layer 102, cotton layer 101, plastic film layer 102 thickness is 5 microns, and cotton layer 101 thickness is 0.4 millimeter.
Example 3
A pretreatment fresh-keeping method of fresh bamboo shoots comprises the following steps: firstly, filling a preservative into a pretreatment freshness protection package, then putting the fresh bamboo shoots which are just picked into the pretreatment freshness protection package, and finally sealing the freshness protection package to finish the pretreatment freshness protection of the fresh bamboo shoots.
The preservative comprises the following components in parts by mass: pretreated water and 40ppm hypochlorous acid. The addition amount of the preservative is 10% of the volume of the pretreatment preservative bag.
As shown in fig. 1, the pre-treatment freshness protection package includes: two bag bodies 1, every 1 upper end of bag body all is fixed with insulating clip chain 2, insulating pull buckle 3 is equipped with on the 2 tops of insulating clip chain. The lower end of each bag body 1 is fixed with an insulating end cap 4.
The bag body 1 is provided with a fixing part from outside to inside: plastic film layer 102, cotton layer 101, plastic film layer 102 thickness is 1 micron, and cotton layer 101 thickness is 0.2 millimeter.
Prior art example 1
And (4) storing the fresh bamboo shoots which are just picked in a cool and shady warehouse at room temperature.
Prior art example 2
And immersing and soaking fresh bamboo shoots which are just picked in water for storage.
Comparative example 1
The pretreatment preservation method of the fresh bamboo shoots, which is described in the embodiment 1, is characterized in that: the hypochlorous acid concentration is: 100ppm.
Comparative example 2
The pretreatment and preservation method of the fresh bamboo shoots, which is described in the embodiment 1, is characterized in that: the hypochlorous acid concentration is: 20ppm.
Comparative example 3
The pretreatment and preservation method of the fresh bamboo shoots, which is described in the embodiment 1, is characterized in that: the addition amount of the preservative is 20 percent of the volume of the pretreatment preservative bag.
Comparative example 4
The pretreatment preservation method of the fresh bamboo shoots, which is described in the embodiment 1, is characterized in that: the addition amount of the preservative is 5 percent of the volume of the pretreatment freshness protection package.
Comparative example 5
The pretreatment and preservation method of the fresh bamboo shoots, which is described in the embodiment 1, is characterized in that: the bag body 1 has only the plastic film layer 102.
The results of the microbial freshness time, souring freshness time, and freshness time tests of examples 1 to 3, prior art examples 1 to 2, and comparative examples 1 to 5 are shown in table 2.
TABLE 2 detection results of the preservation time, souring preservation time, and preservation time of microorganisms of examples 1 to 3, prior art examples 1 to 2, and comparative examples 1 to 5
| Item | Microbial preservation time | Souring preservation time | Time of freshness preservation |
| Prior art example 1 | 3 | 5 | 3 |
| Prior art example 2 | 6 | 2 | 2 |
| Example 1 | 7 | 5 | 5 |
| Example 2 | 7 | 5 | 5 |
| Example 3 | 7 | 5 | 5 |
| Comparative example 1 | 9 | 5 | 5 |
| Comparative example 2 | 6 | 3 | 3 |
| Comparative example 3 | 6 | 4 | 4 |
| Comparative example 4 | 3 | 3 | 3 |
| Comparative example 5 | 3 | 2 | 2 |
As can be seen from Table 2, when the conventional method is used, the microorganisms contained in the fresh bamboo shoots will be overproof in about 3 days due to the partial mildew of the fresh bamboo shoots caused by the long-term contact of the fresh bamboo shoots with the outside. And the fresh bamboo shoots are stored in a water-sealed manner for about 2 days, on the one hand, the fresh bamboo shoots are softened due to the water absorption and swelling in the bamboo shoots standing outside and are acidified under the promotion of water and oxygen, so that the fresh bamboo shoots are acidified. Therefore, by adopting the conventional technology, the fresh picked bamboo shoots need to be transported to a primary processing factory within 1-2 days, and if not, the fresh bamboo shoots can be deteriorated to different degrees. Although the use of a freezing chain can extend this period to 4-5 days, the storage and transportation costs are very high and are generally not suitable for the transportation of fresh bamboo shoots.
Compared with the prior art, the preservative provided by the invention is matched with the pretreatment preservative bag with a specific structure, so that on one hand, the preservation of the fresh bamboo shoots can be started after the fresh bamboo shoots are picked, on the other hand, the microbial preservation time of the fresh bamboo shoots can be prolonged from 3 days to 7 days in the prior art, the souring preservation time is prolonged from 2-3 days to 5 days in the prior art, and the preservation time is prolonged from 2-3 days to 5 days in the prior art.
The method for realizing the improvement of the preservation time of the microorganisms mainly comprises the following steps: the hypochlorous acid aqueous solution with specific concentration can quickly kill microorganisms in the pretreatment freshness protection package and on the surface of the fresh bamboo shoots, and obviously inhibits the development of the microorganisms in the pretreatment freshness protection package. The reason why the longer-term microbial preservation time is not achieved is that: 1. the pretreatment freshness protection package adopts the sealing form of the clamping chain and the pulling buckle, can realize better water sealing, but cannot realize complete air sealing, so that the outside air can slowly enter the pretreatment freshness protection package at any time, and the microorganisms in the pretreatment freshness protection package slowly develop. 2. The sealing structure of the air sealing device has higher requirement and is difficult to realize secondary utilization, and the pretreatment freshness protection package can be recycled after being cleaned by adopting the sealing structure, so that the use cost is obviously reduced. 3. The technology adopted in the embodiments 1-3 can improve the souring preservation time of the fresh bamboo shoots to 5 days, so that the preservation time is 5 days, and generally, the technology has no great technical value for continuously prolonging the microbial preservation time beyond 5 days.
The main steps for realizing the improvement of the souring and fresh-keeping time are as follows: 1. the hypochlorous acid aqueous solution with specific concentration can quickly kill the microorganisms in the pretreated fresh-keeping bag and on the surface of the fresh bamboo shoots, so that the fresh bamboo shoots can not be acidified and deteriorated by the influence of the microorganisms in a short time. 2. The fresh bamboo shoots themselves undergo a biological reaction by absorbing the hydroxyl radicals, which produces acidic substances, thereby causing the acidification of the fresh bamboo shoots. The invention limits the communication of the internal atmosphere and the external atmosphere of the pretreatment freshness protection package, and ensures that the reserved oxygen in the pretreatment freshness protection package is obviously reduced through the specific addition of the freshness protection agent, thereby creating an environment with low oxygen and little water, limiting the proceeding of free amino acid reaction of the fresh bamboo shoots, and prolonging the acidification time of the fresh bamboo shoots. Meanwhile, the acidic substance generated after the hypochlorous acid reaction can further inhibit the free radical acidification reaction of the fresh bamboo shoots, so that the acidification time of the fresh bamboo shoots is prolonged.
In order to achieve the technical effects of the present invention, the concentration of hypochlorous acid has specific requirements, as shown in comparative example 1, on one hand, the preparation cost of the high-concentration hypochlorous acid aqueous solution is increased, and on the other hand, the preservation time of microorganisms can be continuously increased, but the preservation time of the acid cannot be further improved, so that the use cost is increased and the preservation time is not substantially changed by adopting the high-concentration hypochlorous acid aqueous solution. As shown in comparative example 2, the hypochlorous acid aqueous solution of low concentration does not exert a good bactericidal action and does not effectively inhibit the progress of the free radical acidification reaction of fresh bamboo shoots, resulting in a significant decrease in the effect.
In addition, the cotton cloth layer 101 is fixed in the plastic film layer 102, so that the fresh-keeping effect can be obviously improved. As shown in comparative example 5, when the plastic film layer 102, that is, the existing valve bag, is directly used as the pretreatment freshness protection package, the microbial freshness protection time of the fresh bamboo shoots is reduced from 7 days to 3 days in the present invention and the souring freshness protection time is reduced from 5 days to 2 days in the present invention even if the same freshness protection agent is used. The reason for this is that: the plastic film layer 102 realizes air sealing, and the cotton cloth layer 101 can adsorb and diffuse the preservative, so that the part which is attached to the surface of the fresh bamboo shoots and is not in direct contact with the preservative can be soaked by the preservative, and the preservation effect on the fresh bamboo shoots can be realized. And the self-sealing bag is directly adopted, and the preservative cannot treat the parts of the fresh bamboo shoots which are not contacted with the preservative, so that the parts can rapidly carry out free amino acid reaction in a high-humidity environment and promote the development of microorganisms, and the storage time is obviously reduced.
Example 4
The pretreatment preservation method of fresh bamboo shoots based on the embodiment 1-3, the pretreatment water comprises: the pH of the water was adjusted to 6.8 with citric acid. The slightly acidic environment is adopted, so that the preservation effect of the hypochlorous acid aqueous solution can be remarkably stabilized, and the problem of reduction of accidental microorganism preservation time is solved. And the added citric acid can also react with alkaline substances contained in the cut surfaces of the fresh bamboo shoots, so that the alkaline substances are prevented from reacting with hypochlorous acid, and the effective concentration of the hypochlorous acid is reduced.
Example 5
Based on the pretreatment fresh-keeping method of the fresh bamboo shoots in the embodiments 1 to 3, the pretreatment water is: water having a half-width of 55 to 70Hz, preferably 63Hz, in NMR measurement.
Comparative example 6
Based on the pretreatment fresh-keeping method of the fresh bamboo shoots in the embodiments 1-3, the pretreatment water is: water with a half-width of 110-130Hz in NMR measurement.
Comparative example 7
Based on the pretreatment fresh-keeping method of the fresh bamboo shoots in the embodiments 1-3, the pretreatment water is: the half width in NMR was less than 55Hz for water.
The results of the microbial freshness keeping time, souring freshness keeping time, and freshness keeping time tests of examples 5 and comparative examples 6 to 7 based on the method for pretreating and keeping fresh bamboo shoots described in example 1 are shown in Table 3.
TABLE 3 detection results of the preservation time, souring preservation time, and preservation time of the microorganisms of example 5 and comparative examples 6 to 7
| Item | Microbial preservation time | Souring preservation time | Fresh-keeping time |
| Example 5 | 8 | 7 | 7 |
| Comparative example 6 | 3 | 3 | 3 |
| Comparative example 7 | - | - | - |
The common deionized water with the half-width of 110-130Hz is adopted when the preservative is prepared, and the lower the Hz number of water molecular groups, the smaller the average molecular group is generally represented.
When conventional deionization is adopted, the fresh-keeping effect of the invention is shown in table 1, examples 1-3, the fresh-keeping time of the microorganisms is 7 days, the acid fresh-keeping time is 5 days, and the fresh-keeping time is recorded as 5 days. By adopting the 63Hz water in the embodiment 5, the preservation time of the microorganisms is prolonged to 8 days, the souring preservation time is prolonged to 7 days, and the preservation time is recorded as 7 days, so that the preservation effect is obviously improved. The reason is that the water molecular groups with specific molecular weight can effectively permeate into the inner layer of the fresh bamboo shoots, so that the sterilization and inactivation effects on the inner layer of the fresh bamboo shoots are realized, the slow free amino acid reaction of the inner layer of the fresh bamboo shoots is inhibited, and the microbial preservation time and the souring preservation time during fresh keeping of the fresh bamboo shoots are obviously improved. The water with smaller molecular groups has higher preparation difficulty and short existence time, and is not suitable for the invention on the basis of no related technical breakthrough.
Example 6
The pretreatment preservation method for the fresh bamboo shoots is based on the embodiment 5, and the preservative comprises the following components: 15-20ppm, preferably 18ppm, sodium chloride.
Comparative example 8
Based on the pretreatment preservation method of the fresh bamboo shoots in the embodiment 5, the preservative comprises the following components: 30ppm of sodium chloride.
Comparative example 9
Based on the pretreatment preservation method of the fresh bamboo shoots in the embodiment 5, the preservative comprises the following components: 10ppm of sodium chloride.
The results of the microbial freshness time, souring freshness time, and freshness time tests of example 6 and comparative examples 8 to 9 are shown in table 4.
TABLE 4 detection results of the preservation time, souring preservation time, and preservation time of the microorganisms of example 6 and comparative examples 8 to 9
| Item | Microbial preservation time | Souring preservation time | Fresh-keeping time |
| Example 6 | 9 | 8 | 8 |
| Comparative example 8 | 7 | 5 | 5 |
| Comparative example 9 | 7 | 6 | 6 |
By adding a small amount of sodium chloride into the pretreatment water, the pretreatment water is changed into sodium chloride with the concentration of 5-20ppm, preferably 18ppm, the preservation effect of the preservative can be further improved, and the effect is shown as follows: the microbial preservation time and the souring preservation time are both improved by 1 day. Whereas, the addition of an excessive amount (30 ppm as employed in comparative example 8) or a small amount (10 ppm as employed in comparative example 9) rather causes deterioration to various degrees, particularly, the addition of an excessive amount of sodium chloride deteriorates the freshness-retaining effect to the same degree as that of the conventional water. The possible reasons for this are: the small molecular water with specific Hz range selected by the invention can further prolong the existence time of the small molecular water mass of the small molecular water with the specific Hz range by a proper amount of sodium chloride ions, so that the small molecular water mass containing hypochlorous acid can be deeper into the fresh bamboo shoots to play a role in deep sterilization and inactivation and inhibit the slow free acid-based acidification reaction of the inner layer of the fresh bamboo shoots, thereby further prolonging the fresh-keeping effect. However, a small amount of excessive sodium chloride salt ions destroy the stable structure of the micromolecular water, so that the micromolecular water clusters are agglomerated into conventional macromolecular water clusters, the possibility that the hypochlorous acid micromolecular water clusters penetrate into the fresh bamboo shoots is reduced, particularly, the microstructure of the micromolecular water can be rapidly destroyed by the sodium chloride salt with higher concentration, and the preservation effect is remarkably deteriorated.
Example 7
Based on the pretreatment preservation method of fresh bamboo shoots in examples 1-3, as shown in fig. 2, the cotton layer 101 comprises: cotton 1011 and a conductive soft plate 1012 fixed on one side of the inner wall of the cotton 1011. The conductive flexible board 1012 is electrically connected to the bag body lead 1013 buried in one side of the outer wall of the cotton cloth 1011.
Two wires 7 are arranged in the insulating end sealing 4. One end of each of the two wires 7 is electrically connected with one of the bag body wires 1013 of the two bag bodies 1, and the other end is electrically connected with one of the bag body insertion holes 601 in the socket 6 through the electric wire 5.
The pretreatment freshness protection package filled with fresh bamboo shoots is transported in a centralized manner through a transportation frame 8, as shown in fig. 3, a frame body 801 is arranged in the transportation frame 8. The inner wall of the frame 801 is provided with a plurality of plug slots 802 corresponding to the sockets 6. Two transport frame plugs 808 which are electrically communicated with the positive electrode and the negative electrode of the transport frame power supply are arranged in the plug slot 802. The transport frame plug 808 is electrically connected with the bag body jack 601 in a plugging manner.
As shown in fig. 3, the shipping frame plug 808 is in electrical communication with a shipping frame power source through the security device 803. The safety device 803 comprises a physical switch, an air switch, a direct current voltage regulator and a rated resistor which are connected in series in sequence. This setting plays safety protection's effect, avoids because the circuit short circuit that two electrically conductive soft boards 1012 of preliminary treatment freshness protection package direct contact when receiving the extrusion leads to the potential safety hazard of initiation.
At the moment, after the farmer puts the collected fresh bamboo shoots into the pretreatment freshness protection package of the invention, the seal is brought back, after the standing time is 8-12 hours, the pretreatment freshness protection package with the fresh bamboo shoots is put into the transportation frame 8, the socket 6 is inserted by aiming at a transportation frame plug 808, so that the current can be led into the conductive soft plate 1012 connected with the live wire through the transportation frame 8 and the socket 6, and flows back from the conductive soft plate 1012 connected with the zero line to form an electric path after passing through the freshness protection liquid and the fresh bamboo shoots in the freshness protection package.
Example 8
Based on the pretreatment and preservation method for fresh bamboo shoots in embodiment 10, the dc voltage stabilizer and the rated resistance are matched with each other, so that the current value input into the plug 808 of the transportation frame is as follows: 2.0 ma.
Example 9
Based on the pretreatment and preservation method for fresh bamboo shoots in embodiment 10, the dc voltage stabilizer and the rated resistance are matched with each other, so that the current value input into the plug 808 of the transportation frame is as follows: 0.8 milliamps.
Example 10
Based on the pretreatment and preservation method for fresh bamboo shoots in embodiment 10, the dc voltage stabilizer and the rated resistance are matched with each other, so that the current value input into the plug 808 of the transportation frame is as follows: 1040 microamperes.
Example 11
Based on the pretreatment and preservation method for fresh bamboo shoots in embodiment 10, the dc voltage stabilizer and the rated resistance are matched with each other, so that the current value input into the plug 808 of the transportation frame is as follows: 920 microamperes.
Example 12
Based on the pretreatment fresh-keeping method for fresh bamboo shoots in embodiment 10, the dc voltage stabilizer and the rated resistor are matched with each other, so that the current value input into the plug 808 of the transportation frame is as follows: 984 microamperes.
Comparative example 10
Based on the pretreatment and preservation method for fresh bamboo shoots described in embodiment 10, the dc voltage stabilizer and the rated resistance are matched with each other, so that the current value input to the plug 808 of the transportation frame is 3.0 ma.
Comparative example 11
Based on the pretreatment and preservation method for fresh bamboo shoots described in embodiment 10, the dc voltage stabilizer and the rated resistance are matched with each other, so that the current value input to the plug 808 of the transportation frame is 0.5 ma.
The results of the tests of the microbial freshness keeping time, souring freshness keeping time and freshness keeping time of examples 8 to 12 and comparative examples 10 to 11 are shown in Table 5.
TABLE 5 detection results of the preservation time, souring preservation time, and preservation time of microorganisms of examples 8 to 12 and comparative examples 10 to 11
| Item | Microbial preservation time | Souring preservation time | Fresh-keeping time |
| Example 8 | 7 | 6 | 6 |
| Example 9 | 7 | 6 | 6 |
| Example 10 | 7 | 7 | 7 |
| Example 11 | 7 | 7 | 7 |
| Example 12 | 8 | 8 | 8 |
| Comparative example 10 | 5 | 6 | 5 |
| Comparative example 11 | 7 | 5 | 5 |
Compared with direct sealing storage, the preservation effect can be promoted by introducing specific micro-current into the preservation bag, and as the micro-current adopted in the embodiment 8-9, although the preservation time of the microorganisms is not substantially improved, the acidification preservation time is prolonged by one day, so that the preservation time is prolonged by one day. As with the microcurrents used in examples 10-11, the microbial freshness time was not substantially increased, but the souring freshness time was extended by two days, and thus by two days. As the micro-current adopted in the embodiment 12, the preservation time of the microorganisms is improved by one day, the souring preservation time is improved by three days, and the preservation time is improved by 8 days. On the other hand, if the amount of current is increased, the preservation effect is shortened to 5 days compared with the case of not adding micro-current in example 1, and a relatively obvious degradation effect appears. And by adopting weaker current, the preservation time of the microorganisms is reduced to 6 days, and the acidification preservation time is not optimized.
The reason for this is that: the specific micro-current can inhibit the biological activity of the fresh bamboo shoots and prolong the time of free acid acidification reaction on the basis of less influence on the hypochlorous acid decomposition rate, thereby prolonging the acid refreshing time. Particularly, when the micro-current of 984 microamperes is adopted, the souring preservation time is prolonged to 8 days, and the microbial preservation time is further prolonged to 8 days, probably because the micro-current has the effect of inhibiting the microbial activity of the rotten fresh bamboo shoots, so that the microbial activity entering the pretreatment freshness protection package through atmosphere exchange is inhibited, and the microbial preservation time and the souring preservation time are both prolonged.
Increasing the current amount, such as 3.0 milliamperes in comparative example 10, not only increases the risk, but also excessive current can cause the residual hypochlorous acid to decompose rapidly when the current is switched on, and the subsequent sterilization effect of the hypochlorous acid is lost, so that microorganisms entering the pretreatment freshness protection package through atmosphere exchange later cannot be killed even though the microorganisms are killed, and the freshness protection time of the microorganisms is reduced. At the same time, the higher current may also promote the enhancement of the activity of part of the microorganisms which can develop rapidly without hypochlorous acid killing and lead to the significant reduction of the preservation time of the microorganisms.
The use of a weaker current, such as 0.5 milliamp in comparative example 11, although it had a smaller effect on hypochlorous acid rapidly, did not act to inhibit the bioactivity of fresh bamboo shoots, and therefore the results were similar to those obtained without the application of a micro current.
Example 13
Based on the pretreatment preservation method of fresh bamboo shoots in embodiment 7, as shown in fig. 3, the power supply of the transportation frame comprises: and a battery slot 804 provided on one side of the frame 801. Two elastic sheet electrodes which are mutually isolated are arranged in the storage battery slot 804, and after the storage battery is inserted into the storage battery slot 804, the positive electrode and the negative electrode of the storage battery are respectively electrically communicated with one elastic sheet electrode. The spring plate electrode is electrically connected to the transport frame plug 808.
This setting can be so that when transport frame 8, can stabilize fresh-keeping effect to the power supply of preliminary treatment freshness protection package through the battery.
Example 14
Based on the pretreatment preservation method of fresh bamboo shoots in embodiment 7, as shown in fig. 3, the power supply of the transportation frame comprises: two frame receptacles 805 provided at the bottom of the transport frame 8 on one side of the frame 801, and two frame plugs 806 at corresponding positions on the top side of the frame 801. The frame socket 805 is electrically connected to the frame plug 806 in a pluggable manner. The frame socket 805, the transport frame plug 808, and the frame plug 806 are connected in series.
This setting can be so that transport frame 8 external power source's ability for transport frame 8 can be continuously stable when placing bright bamboo shoots and supply power to the preliminary treatment freshness protection package, stable fresh-keeping effect.
Example 15
A pretreatment fresh-keeping method of fresh bamboo shoots comprises the following steps: firstly, filling a preservative into a pretreatment freshness protection package, then putting the fresh bamboo shoots which are just picked into the pretreatment freshness protection package, and finally sealing the freshness protection package to finish the pretreatment freshness protection of the fresh bamboo shoots.
The preservative comprises the following components in parts by mass: pretreated water and 50ppm hypochlorous acid. The addition amount of the preservative is 12% of the volume of the pretreatment preservative bag.
As shown in fig. 1, the pre-treatment freshness protection package includes: the bag comprises two bag bodies 1, wherein the upper ends of the bag bodies 1 are fixed with insulating clamp chains 2, and insulating pull buckles 3 are arranged at the top ends of the insulating clamp chains 2. The lower end of each bag body 1 is fixed with an insulating end cap 4.
The bag body 1 is provided with a fixing part from outside to inside: plastic film layer 102, cotton layer 101, plastic film layer 102 thickness is 3 microns, and cotton layer 101 thickness is 0.3 millimeter.
The pretreatment water includes: the pH of the water was adjusted to 6.8 with citric acid.
The pretreatment water comprises: water with a half-width of 63Hz in NMR measurement.
The preservative comprises: 18ppm of sodium chloride.
As shown in fig. 1, the cotton layer 101 includes: cotton 1011 and a conductive soft plate 1012 fixed on one side of the inner wall of the cotton 1011. The conductive flexible sheets 1012 are electrically connected by bag body wires 1013 embedded in one side of the outer wall of the cotton cloth 1011.
Two wires 7 are arranged in the insulation end-sealing 4. One end of each of the two wires 7 is electrically connected with one of the bag body wires 1013 of the two bag bodies 1, and the other end is electrically connected with one of the bag body insertion holes 601 in the socket 6 through the electric wire 5.
The pretreatment freshness protection package filled with fresh bamboo shoots is transported in a centralized manner through a transportation frame 8, as shown in fig. 3, a frame body 801 is arranged in the transportation frame 8. The inner wall of the frame 801 is provided with a plurality of plug slots 802 corresponding to the sockets 6. Two transport frame plugs 808 which are electrically communicated with the positive electrode and the negative electrode of the transport frame power supply are arranged in the plug slot 802. The transport frame plug 808 is electrically connected with the bag body jack 601 in a plugging manner. The transport frame plug 808 is in electrical communication with a transport frame power source through the safety device 803; the safety device 803 comprises a physical switch, an air switch, a direct current voltage regulator and a rated resistor which are connected in series in sequence. The direct current voltage stabilizer and the rated resistance are matched with each other, so that the current value of the input transport frame plug 808 is as follows: 984 microamperes.
When farmers pack the collected fresh bamboo shoots into the pretreatment freshness protection package, the seal is brought back, after the storage time is 8-12 hours, the pretreatment freshness protection package with the fresh bamboo shoots is placed inside the transportation frame 8, the socket 6 is inserted by aiming at a transportation frame plug 808, so that current can be introduced into the conductive soft plate 1012 connected with the live wire through the transportation frame 8 and the socket 6, and flows back from the conductive soft plate 1012 connected with the zero line after passing through the freshness protection liquid and the fresh bamboo shoots in the freshness protection package to form an electric path.
The results of the microbial freshness time, souring freshness time, and freshness time measurements of examples 1, 6, 12, and 15 are shown in table 6.
TABLE 6 detection results of fresh-keeping time, souring time, and fresh-keeping time of microorganisms of example 1, example 6, example 12, and example 15
| Item | Microbial preservation time | Souring preservation time | Fresh-keeping time |
| Example 1 | 7 | 5 | 5 |
| Example 6 | 9 | 8 | 8 |
| Example 12 | 8 | 8 | 8 |
| Example 15 | 10 | 11 | 10 |
By using the method for pretreating and preserving fresh bamboo shoots as described in example 15, the surface layer and the deep layer of the fresh bamboo shoots are sterilized and inactivated by the preservative mainly immediately after the fresh bamboo shoots are picked. After the preservation bag to be pretreated is placed in the transportation frame 8 and micro-current is introduced, the micro-current mainly inhibits the microbial activity and the biological activity of the fresh bamboo shoots, and meanwhile, the participating hypochlorous acid continuously kills the microorganisms entering the preservation bag to be pretreated through atmosphere exchange. The combined action of the two can increase the preservation time of the microorganism from 7 days to 10 days by using the conventional aqueous solution of water, the souring preservation time from 5 days to 11 days, and the effect is remarkable.
It is to be noted and understood that various modifications and improvements can be made to the invention described in detail above without departing from the spirit and scope of the invention as claimed. Accordingly, the scope of the claimed subject matter is not limited by any of the specific exemplary teachings provided.
Claims (10)
1. A pretreatment fresh-keeping method of fresh bamboo shoots is characterized by comprising the following steps: firstly, filling a preservative into a pretreatment freshness protection package, then putting fresh bamboo shoots which are just picked into the pretreatment freshness protection package, and finally sealing the freshness protection package to finish the pretreatment freshness protection of the fresh bamboo shoots;
the preservative comprises the following components in parts by mass: pretreating water and 40-60ppm hypochlorous acid; the addition amount of the preservative is 10-15% of the volume of the pretreatment preservative bag;
the pretreatment freshness protection package comprises: the bag comprises two bag bodies (1), wherein the upper end of each bag body (1) is fixed with an insulating clamp chain (2), and an insulating pull buckle (3) is arranged at the top end of each insulating clamp chain (2); the lower end of each bag body (1) is fixed with an insulating end cap (4);
the bag body (1) is internally and externally provided with a fixing part: the plastic film layer (102) and the cotton cloth layer (101), wherein the thickness of the plastic film layer (102) is 1-5 micrometers, and the thickness of the cotton cloth layer (101) is 0.2-0.4 millimeter.
2. The method for pretreating and refreshing fresh bamboo shoots according to claim 1, wherein said pretreatment water comprises: the pH of the water was adjusted to 6.8 with citric acid.
3. The method for pretreating and preserving fresh bamboo shoots as claimed in claim 1, wherein the pretreatment water comprises: water with a half-width of 55-70Hz in NMR measurement.
4. The method for pretreating and preserving fresh bamboo shoots according to claim 3, wherein said preservative comprises: 15-20ppm sodium chloride.
5. The method for pretreating and refreshing fresh bamboo shoots according to claim 1, wherein the cotton layer (101) comprises: a cotton cloth (1011) and a conductive soft plate (1012) fixed on one side of the inner wall of the cotton cloth (1011); the conductive soft board (1012) is electrically connected through a bag body lead (1013) embedded at one side of the outer wall of the cotton cloth (1011);
two conducting wires (7) are arranged in the insulating end sealing (4); one end of each of the two wires (7) is electrically connected with one of the bag body wires (1013) in the two bag bodies (1), and the other end of each of the two wires (7) is electrically connected with one bag body jack (601) in the socket (6) through the wire (5);
the pretreatment freshness protection package filled with the fresh bamboo shoots is transported in a centralized manner through a transport frame (8), wherein a frame body (801) is arranged in the transport frame (8); a plurality of plug slots (802) corresponding to the sockets (6) are arranged on the inner wall of the frame body (801); two transport frame plugs (808) which are electrically communicated with the positive electrode and the negative electrode of the transport frame power supply are arranged in the plug slot (802); the transport frame plug (808) is electrically connected with the bag body jack (601) in a plugging manner.
6. The method for pretreating and refreshing fresh bamboo shoots according to claim 5, wherein the power supply for the transportation frame comprises: a battery slot (804) arranged on one side of the frame body (801); two elastic sheet electrodes which are mutually isolated are arranged in the storage battery slot (804), and after the storage battery is inserted into the storage battery slot (804), the positive electrode and the negative electrode of the storage battery are respectively electrically communicated with one elastic sheet electrode; the spring plate electrode is electrically connected with a transport frame plug (808).
7. The method for pretreating and refreshing fresh bamboo shoots according to claim 5, wherein said transportation frame power source comprises: two frame body sockets (805) arranged at the bottom of the transportation frame (8) at one side of the frame body (801), and two frame body plugs (806) arranged at corresponding positions at the top side of the frame body (801); the frame socket (805) is in plug-in electrical connection with the frame plug (806); the frame socket (805), the transport frame plug (808) and the frame plug (806) are connected in series.
8. The method for pretreating and refreshing fresh bamboo shoots according to any one of claims 6 or 7, wherein the transportation frame plug (808) is electrically communicated with a transportation frame power supply through a safety device (803); the safety device (803) comprises a physical switch, an air switch, a direct current voltage stabilizer and a rated resistor which are sequentially connected in series.
9. The method for pretreating and refreshing fresh bamboo shoots according to claim 8, wherein said DC stabilizer and rated resistance are matched with each other, so that the current value inputted into the plug (808) of the transportation frame is: 0.8-2.0 milliamps.
10. The method for pretreating and refreshing fresh bamboo shoots according to claim 9, wherein said dc voltage stabilizer and rated resistance are matched to each other, so that the value of current inputted into the plug (808) of the transportation frame is: 920-1040 microamperes.
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| CN113854352A (en) * | 2021-10-13 | 2021-12-31 | 贵阳学院 | Method for prolonging preservation period of square bamboo fresh bamboo shoots |
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