CN115868533A - Freezing and refrigerating preservation method for chestnut kernels - Google Patents
Freezing and refrigerating preservation method for chestnut kernels Download PDFInfo
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Abstract
The invention relates to a chestnut kernel freezing and refrigerating preservation method, which comprises the following specific steps: after pretreatment of the chestnut kernels, sterilizing the chestnut kernels by using a composite specific bactericide and slightly acidic electrolyzed water, performing color protection treatment on the chestnut kernels by using L-cysteine and cold shock treatment, and performing slightly frozen modified atmosphere preservation after coating treatment on the chestnut kernels by using chitosan. The invention uses the synergistic effect of the specific bactericide needle and the subacid electrolyzed water to completely kill pathogenic bacteria of the Chinese chestnut in the storage process; by means of L-cys changesThe molecular space structure of PPO causing browning in the storage process of the chestnut kernels achieves the aim of inhibiting the PPO activity; high CO is formed on the surface of the fruit by adopting a chitosan coating treatment method 2 Low O 2 The microenvironment combined with cold shock treatment can reduce respiratory intensity, inhibit activities of PPO polyphenol oxidase and POD peroxidase, inhibit activity of PAL phenylalanine ammonia lyase and reduce synthesis of phenolic substances.
Description
Technical Field
The invention belongs to the field of agricultural product processing, relates to an agricultural product preservation technology, and particularly relates to a chestnut kernel freezing and refrigerating preservation method.
Background
The picked Chinese chestnut kernels carry worm eggs, and are easy to get ill and senium to cause mildew and rot if sterilization treatment is not carried out before preservation, and the Chinese chestnut kernels are rich in starch and other polysaccharide components, a large amount of starch is hydrolyzed into sugars in the storage process, so that the Chinese chestnuts are easy to brown in the preservation process, and the Chinese chestnut kernels have vigorous respiratory action, strong enzyme activity and easy water loss and air drying in the storage process. Namely, the microbial infection, browning and water loss are key technical problems influencing the preservation of the chestnut kernels.
In the prior art, the chestnut kernels are usually subjected to fresh-keeping treatment by using vacuum modified atmosphere packaging combined with a fresh-keeping agent, and the following published patent documents are found through the search of the published patent documents:
1. a plastic packaging preservation method (CN 107455461A) for prolonging the preservation period of fresh chestnut kernels adopts the technology of combining film coating preservation with silicon window modified atmosphere packaging for fresh chestnut kernels, the technology does not sterilize the chestnut kernels before storage, the chestnut kernels are easy to damage by microorganisms in the storage process to cause diseases, the technology does not perform anti-browning treatment, and the chestnut kernels are easy to brown in the storage process.
2. A method for prolonging the preservation period of shelled fresh chestnut kernels (CN 105532868A) adopts the disclosed technology to perform shelling on chestnut kernels, natural preservative nisin treatment and spontaneous modified atmosphere treatment by combining a special packaging bag, and the technology does not use a color fixative or a color fixative to perform color protection treatment on the chestnut kernels and does not solve the technical problem that the chestnut kernels are easy to brown in the storage process.
3. A safe fresh-keeping storage method of Chinese chestnut (CN 1561765A), this open technology through the Chinese chestnut shell that will go bad or be infected by worm's ovum is rejected before the Chinese chestnut is stored, and it is easy to protect the surface of color liquid and Chinese chestnut kernel to contact, achieve the goal of protecting color and sterilizing; meanwhile, the Chinese chestnut kernels are refrigerated and preserved by ultraviolet sterilization and filling of inert gas, so that the preservation of the Chinese chestnut kernels is realized. However, the technology ignores the hidden pathogenic bacteria infection of the chestnut kernels, and is easy to be invaded by microorganisms to cause diseases in the storage process; the technical problem of browning of the chestnut kernels is also not effectively solved.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, and provides three effects of sterilization by the cooperation of subacid electrolyzed water and a bactericide, color protection treatment by the cooperation of L-cysteine and cold shock treatment and color protection treatment by the cooperation of chitosan coating and slight freezing modified atmosphere preservation for chestnut kernels, so that the technical problems of microbial infection, water loss and browning in the preservation of the chestnut kernels are effectively solved, the preservation and preservation time of the chestnut kernels is effectively prolonged, and the preservation quality of the chestnut kernels is improved.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a freezing and cold storage preservation method for Chinese chestnut kernels comprises the steps of sterilizing the Chinese chestnut kernels by using a composite specific bactericide and slightly acidic electrolyzed water after the Chinese chestnut kernels are pretreated, performing color protection treatment on the Chinese chestnut kernels by using L-cysteine and quenching treatment, and performing slightly frozen modified atmosphere preservation after the Chinese chestnut kernels are coated with chitosan. The whole process flow comprises the following steps: harvesting → selecting fruit → shelling → sterilizing → anti-browning processing → coating chitosan → modified atmosphere storage. The method comprises the following specific steps:
(1) Removing shells of picked Chinese chestnut to obtain Chinese chestnut kernels, classifying according to color and size, picking out the Chinese chestnut kernels with spots out of specification, cleaning the screened qualified Chinese chestnut kernels in flowing clear water in batches, and selecting and removing impurities in the cleaning process.
(2) Selecting shelled Chinese chestnut kernels with uniform size and no diseases, soaking the shelled Chinese chestnut kernels with composite specific bactericides for 5min to perform specific sterilization on main pathogenic bacteria, and then soaking the shelled Chinese chestnut kernels in slightly acidic electrolyzed water for 3 min to perform sterilization treatment.
The compound specific bactericide comprises beta aminobutyric acid, benzyl isothiocyanate BITC and surfactant mannitol erythritol ester, wherein the weight ratio of the beta aminobutyric acid in each mL of the compound specific bactericide is as follows: benzyl isothiocyanate BITC: surfactant mannoerythritol lipid =0.125g:0.75 μ L: 0.5. Mu.L.
The preparation method of the composite specific bactericide comprises the following steps: the method comprises the steps of taking water as a solvent, adding mannitol erythritol lipid serving as a surfactant to improve the sterilization effect, after full dissolution, respectively and slowly adding beta-aminobutyric acid and Benzyl Isothiocyanate (BITC) in the stirring process, and continuously stirring until complete dissolution.
The subacid electrolyzed water has the effective chlorine content of 85-90mg/L and the PH value of 5-6.5.
(3) Mixing the chestnut kernels obtained in the step (2) in a ratio of 1.5: kg of L-cys solution was soaked for 100s.
(4) And (4) performing cold shock treatment on the chestnut kernels obtained in the step (3) for 30-40min, and controlling the temperature to be 0-1 ℃.
(5) And (4) soaking the chestnut kernels obtained in the step (4) in the chitosan composite solution for 5min, and then taking out to finish the film coating treatment.
The preparation method of the chitosan composite solution comprises the following steps: taking acetic acid with the mass fraction of 1% as a solvent, stirring the chitosan until the chitosan is dissolved, cooling to room temperature, continuing stirring, slowly adding sodium alginate and rhizoma polygonati total saponin with the mass ratio of 1.
(6) Putting the chestnut kernels obtained in the step (5) into a refrigeration house with the temperature of-2.5-0 ℃ and the relative humidity of RH93% -97% for micro-freezing storage in batches, preserving the chestnut kernels by adjusting the gas components of the refrigeration house, and accurately maintaining the O in the gas of the refrigeration house 2 2-5% by volume of CO 2 The volume percentage of the nitrogen-containing organic silicon compound is 2 to 4 percent, and the rest is nitrogen.
The preservation process of the chestnut kernels adopts the steps of primary selection, classification, shelling, fine selection, sterilization, anti-browning treatment, chitosan coating controlled atmosphere refrigeration and the like, can obviously prolong the preservation time of the chestnut kernels, adopts a plurality of procedures during dipping, and has the functions of sterilization, color protection and cell respiration inhibition respectively. The chestnut kernels stored by the process have no obvious difference in color, taste and nutrition from fresh chestnuts, the original color and taste of the chestnut kernels are kept, and the process is widely applicable to the chestnut processing industry.
The invention has the advantages and positive effects that:
1. the effective chlorine component in the slightly acidic electrolyzed water can destroy the cell membrane structure of bacteria, so that a large amount of intracellular substances overflow and deoxyribonucleic acid is denatured. The active oxygen accumulation of cells is caused by inhibiting the action of partial oxidase, the substances such as intracellular nucleic acid, protein, lipid and the like are damaged, the cell death is promoted, and the effect of killing microorganisms is achieved. The composite specific bactericide is used for specifically sterilizing anthracnose bacteria and penicillium bacteria which cause diseases of Chinese chestnut in a storage period. In the compound specific bactericide, the beta-aminobutyric acid bacteriostatic agent can obviously inhibit the growth of the mycelium of the penicillium under the synergistic action of a slightly acidic environment, the spore germination and the elongation of a germ tube, the relative conductivity of the mycelium and the leakage of protein and sugar are increased, and the penicillium which is a main pathogenic bacterium of Chinese chestnut can be effectively killed under the synergistic action of slightly acidic electrolyzed water; the BITC can change the integrity of a bacterial biological oxidation system of the anthrax, influence the generation of ATP, prevent a series of important chemical reactions of coenzyme participating in hydrogen ion transfer in a respiratory chain, and can effectively kill the anthrax hidden in the chestnut kernels by matching with the sterilization effect of the acidic electrolyzed water.
2. The L-cys can change the spatial structure of PPO molecules, thereby achieving the purpose of inhibiting the PPO activity. PPO is an oligomeric enzyme with a complete quaternary structure, and the PPO can show the strongest catalytic action when the structure is complete. When its molecular structure is disrupted (loss of hydrophobic interactions, salt bonds, hydrogen bonds, etc.), subunits separate and even the structure of the active center changes, leading to a change in the activity of the enzyme. The cold shock treatment can reduce respiratory intensity, inhibit PPO (polyphenol oxidase) and POD (peroxidase) activities, inhibit PAL (phenylalanine ammonia lyase) activities, and reduce synthesis of phenolic substances. The L-cys pretreatment is combined with the cold shock treatment, so that the influence of high enzyme activity on the quality of the chestnut kernels can be effectively reduced, and the browning condition in the subsequent milling process is greatly reduced.
3. Aiming at the problem that the chestnut kernels have strong self-respiration during storage, the invention adopts a chitosan coating treatment method. The chitosan film can make the fruit surface form high CO 2 Low O 2 The microenvironment can inhibit the release of ethylene gas, obviously reduce the respiratory intensity and the rotting rate of the Chinese chestnut, and aiming at the problem of high alpha-amylase activity, the sealwort total saponin is added to inhibit the activity of amylase in the Chinese chestnut, reduce the degradation of starch and keep the quality of the Chinese chestnut kernel. Meanwhile, aiming at the defects of high brittleness and easy cracking of the chitosan, the mechanical property of the chitosan composite membrane is improved by adding sodium alginate. The micro-freezing can inhibit the degradation reaction such as biochemical degradation and the like in biological tissues and the growth and the propagation of microorganisms, and prolong the storage period. The modified atmosphere can maintain the stability of gas components in a refrigeration house, reduce the breathing of the Chinese chestnut kernels in the storage process, reduce the mass loss and the like, play a remarkable synergistic and complementary effect, enhance the storage effect of the Chinese chestnut kernels and improve the quality of the Chinese chestnut kernels.
4. The invention has scientific and reasonable design and provides a compound preservation method for prolonging the preservation period of fresh chestnut kernels. The specific bactericide is used for killing pathogenic bacteria of anthracnose bacteria and penicillium bacteria causing diseases of Chinese chestnuts in the storage period in a physiological process by combining the destructive effect of subacid electrolyzed water and completely killing the pathogenic bacteria of the Chinese chestnuts in the storage process, so that the problems that the Chinese chestnuts are picked and live with worm eggs and are easy to rot and deteriorate caused by worms and other microorganisms can be effectively solved. High CO is formed on the surface of the fruit by adopting a chitosan coating treatment method 2 Low O 2 The microenvironment can inhibit the release of ethylene gas, obviously reduce the breath intensity and the rotting rate of the Chinese chestnut, and the rhizoma polygonati total saponin is added into the chitosan coating film to inhibit the activity of amylase in the Chinese chestnut, reduce the degradation of starch and keep the quality of the Chinese chestnut kernel. Meanwhile, the defects of high brittleness and easy cracking of chitosan are overcome. The L-cys is utilized to change the molecular spatial structure of PPO causing browning in the storage process of the chestnut kernels, so as to achieve the purpose of inhibiting the PPO activity. Combined with cold shock treatment to reduce breathingThe absorption strength inhibits the activities of PPO polyphenol oxidase and POD peroxidase, and also inhibits the activity of PAL phenylalanine ammonia lyase, thereby reducing the synthesis of phenolic substances. Effectively inhibit the browning of the Chinese chestnut kernels in the storage process. The original color of the Chinese chestnut kernels is kept, the quality of the Chinese chestnut kernels is improved, and the nutritional value and the economic value of the Chinese chestnuts are kept.
Drawings
FIG. 1 is a graph showing the comparison of PPO activity of chestnut kernels stored by the method of the present invention and PPD activity of CK control group;
FIG. 2 is a graph showing the comparison result of PPO activity of chestnut kernels stored by the method of the present invention and PPO activity of a CK control group;
FIG. 3 is a graph showing the comparison of PPO activity of stored chestnut kernels and the content of starch in CK control group.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
Example 1
The method for freezing, refrigerating and refreshing the chestnut kernels comprises the following specific steps:
(1) Removing shells of picked Chinese chestnut to obtain Chinese chestnut kernels, classifying according to color and size, picking out the Chinese chestnut kernels with spots out of specification, cleaning the screened qualified Chinese chestnut kernels in flowing clear water in batches, and selecting and removing impurities in the cleaning process.
(2) Selecting shelled Chinese chestnut kernels with uniform size and no diseases, soaking the shelled Chinese chestnut kernels with composite specific bactericides for 5min to perform specific sterilization on main pathogenic bacteria, and then soaking the shelled Chinese chestnut kernels in slightly acidic electrolyzed water for 3 min to perform sterilization treatment.
The compound specific bactericide comprises beta-aminobutyric acid: benzyl isothiocyanate BITC: surfactant mannoerythritol lipids =0.25g: 0.15. Mu.L: 0.1. Mu.L.
The preparation method of the composite specific bactericide comprises the following steps: the method comprises the steps of taking water as a solvent, adding mannitol erythritol lipid serving as a surfactant to improve the sterilization effect, after full dissolution, respectively and slowly adding beta-aminobutyric acid and Benzyl Isothiocyanate (BITC) in the stirring process, and continuously stirring until complete dissolution.
The slightly acidic electrolyzed water has the effective chlorine content of 85mg/L and the PH value of 5.
(3) And (3) mixing the chestnut kernels obtained in the step (2) in a ratio of 0.3: kg of L-cys solution were soaked for 100s.
(4) And (4) performing cold shock treatment on the chestnut kernels obtained in the step (3) for 30min, and controlling the temperature to be 0-1 ℃.
(5) And (4) soaking the chestnut kernels obtained in the step (4) in the chitosan composite solution for 5min, and then taking out to finish the film coating treatment.
Example 2
The method for freezing, refrigerating and refreshing the chestnut kernels comprises the following specific steps:
(1) Removing shells of picked Chinese chestnut to obtain Chinese chestnut kernels, classifying according to color and size, picking out the Chinese chestnut kernels with spots out of specification, cleaning the screened qualified Chinese chestnut kernels in flowing clear water in batches, and selecting and removing impurities in the cleaning process.
(2) Selecting shelled Chinese chestnut kernels with uniform size and no diseases, soaking the shelled Chinese chestnut kernels with the composite specific bactericide for 5min to perform specific sterilization of main pathogenic bacteria, and then soaking the shelled Chinese chestnut kernels in slightly acidic electrolyzed water for 3 min to perform sterilization treatment.
The compound specific bactericide comprises beta-aminobutyric acid: benzyl isothiocyanate BITC: surfactant mannoerythritol lipids =0.125g:0.75 μ L: 0.5. Mu.L.
The preparation method of the composite specific bactericide comprises the following steps: the method comprises the steps of taking water as a solvent, adding mannitol erythritol ester serving as a surfactant to improve the sterilization effect, after full dissolution, slowly adding beta-aminobutyric acid and benzyl isothiocyanate BITC in the stirring process respectively, and continuing stirring until complete dissolution.
The slightly acidic electrolyzed water has an effective chlorine content of 87mg/L and a pH value of 5.5.
(3) Mixing the chestnut kernels obtained in the step (2) in a ratio of 1.5: kg of L-cys solution was soaked for 100s.
(4) And (4) performing cold shock treatment on the chestnut kernels obtained in the step (3) for 35min, and controlling the temperature to be 0-1 ℃.
(5) And (4) soaking the chestnut kernels obtained in the step (4) in the chitosan composite solution for 5min, and then taking out to finish the film coating treatment.
Example 3
The method for freezing, refrigerating and refreshing the chestnut kernels comprises the following specific steps:
(1) Removing shells of picked Chinese chestnut to obtain Chinese chestnut kernels, classifying according to color and size, picking out the Chinese chestnut kernels with spots out of specification, cleaning the screened qualified Chinese chestnut kernels in flowing clear water in batches, and selecting and removing impurities in the cleaning process.
(2) Selecting shelled Chinese chestnut kernels with uniform size and no diseases, soaking the shelled Chinese chestnut kernels with composite specific bactericides for 5min to perform specific sterilization on main pathogenic bacteria, and then soaking the shelled Chinese chestnut kernels in slightly acidic electrolyzed water for 3 min to perform sterilization treatment.
The compound specific bactericide comprises beta-aminobutyric acid: benzyl isothiocyanate BITC: surfactant mannoerythritol lipid =0.625g:0.75 μ L: 0.5. Mu.L.
The preparation method of the composite specific bactericide comprises the following steps: the method comprises the steps of taking water as a solvent, adding mannitol erythritol ester serving as a surfactant to improve the sterilization effect, after full dissolution, slowly adding beta-aminobutyric acid and benzyl isothiocyanate BITC in the stirring process respectively, and continuing stirring until complete dissolution.
The subacid electrolyzed water has the effective chlorine content of 90mg/L and the PH value of 6.5.
(3) Mixing the chestnut kernels obtained in the step (2) in a ratio of 7.5 = g: kg of L-cys solution were soaked for 100s.
(4) And (4) performing cold shock treatment on the chestnut kernels obtained in the step (3) for 30min, and controlling the temperature to be 0-1 ℃.
(5) And (4) soaking the chestnut kernels obtained in the step (4) in the chitosan composite solution for 5min, and then taking out to finish the film coating treatment.
Experimental results and discussion
Fig. 1 is a graph showing the result of comparing the PPO activity of the chestnut kernels stored by the method of the present invention with the PPD activity of a CK control group, and as shown in the figure, POD activity at the later period of storage of the chestnut kernels subjected to the experimental treatment is significantly lower than that of the CK control group, which indicates that POD activity of the chestnut kernels subjected to the treatment is low and preservation effect is better.
FIG. 2 is a comparison result graph of PPO activity of the chestnut kernels stored by the method of the invention and PPO activity of a CK control group, and as shown in the figure, the activity of polyphenol oxidase of the chestnut kernels subjected to experimental treatment is obviously lower than that of the CK control group, and the peak value of the activity of the polyphenol oxidase of the chestnut kernels is later, which shows that the treated chestnut kernels have strong anti-browning capability, higher nutritional value and better preservation effect.
FIG. 3 is a graph showing the comparison result of PPO activity of the stored Chinese chestnut kernels and the starch content of the CK control group, and as shown in the graph, the starch content of the Chinese chestnut kernels subjected to experimental treatment in the later storage period is obviously higher than that of the CK control group, which indicates that the starch degradation rate of the treated Chinese chestnut kernels is low and the preservation effect is better.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (10)
1. The chestnut kernel freezing and refrigerating preservation method is characterized by comprising the following steps: after pretreatment of the chestnut kernels, sterilizing the chestnut kernels by using a composite specific bactericide and slightly acidic electrolyzed water, performing color protection treatment on the chestnut kernels by using L-cysteine and cold shock treatment, and performing slightly frozen modified atmosphere preservation after coating treatment on the chestnut kernels by using chitosan.
2. The method for refrigerating and refreshing chestnut kernels according to claim 1, which is characterized in that: the method for sterilizing chestnut kernels by using the composite specific bactericide and the slightly acidic electrolyzed water comprises the following steps: soaking the screened qualified Chinese chestnut kernels in the composite specific bactericide for 5min, and then soaking in slightly acidic electrolyzed water for 3 min for sterilization treatment.
3. The chestnut kernel freezing, refrigerating and fresh-keeping method according to claim 2, characterized in that: the composite specific bactericide comprises beta-aminobutyric acid, benzyl isothiocyanate BITC and a surfactant of mannitol erythritol lipid.
4. The method for refrigerating and preserving chestnut kernels according to claim 3, which is characterized in that: beta-aminobutyric acid in each mL of the composite specific bactericide: benzyl isothiocyanate BITC: surfactant mannoerythritol lipid =0.125g:0.75 μ L: 0.5. Mu.L.
5. The method for freezing, refrigerating and refreshing chestnut kernels according to any one of claims 1 to 4, wherein the method comprises the following steps: the preparation method of the composite specific bactericide comprises the following steps: the method comprises the steps of taking water as a solvent, adding mannitol erythritol ester serving as a surfactant to improve the sterilization effect, after full dissolution, slowly adding beta-aminobutyric acid and benzyl isothiocyanate BITC in the stirring process respectively, and continuing stirring until complete dissolution.
6. The method for refrigerating and refreshing chestnut kernels according to claim 1, which is characterized in that: the subacid electrolyzed water has the effective chlorine content of 85-90mg/L and the PH value of 5-6.5.
7. The chestnut kernel freezing, refrigerating and fresh-keeping method according to claim 1, characterized in that: the color protection treatment method of chestnut kernels by matching L-cysteine with cold shock treatment comprises the following steps: the Chinese chestnut kernels subjected to sterilization treatment by the composite specific bactericide and the subacid electrolyzed water are mixed in a ratio of 1.5: soaking in kg L-cys solution for 100s, and performing cold shock treatment for 30-40min at the temperature of 0-1 ℃.
8. The method for refrigerating and refreshing chestnut kernels according to claim 1, which is characterized in that: the method for performing micro-freezing modified atmosphere preservation after coating treatment of the chestnut kernels by the chitosan comprises the following steps: after color protection is carried out on the chestnut kernels by matching L-cysteine with cold shock treatment, the chestnut kernels are soaked in the chitosan composite solution for 5min and then taken out to complete coating treatment, the coated chestnut kernels are put into a refrigeration house with the temperature of-2.5-0 ℃ and the relative humidity RH of 93% -97% in batches for micro-freezing storage, and the chestnut kernels are subjected to modified atmosphere preservation by adjusting the gas components of the refrigeration house.
9. The method for refrigerating and preserving chestnut kernels according to claim 8, wherein the method comprises the following steps: the preparation method of the chitosan composite solution comprises the following steps: taking acetic acid with the mass fraction of 1% as a solvent, stirring the chitosan until the chitosan is dissolved, cooling to room temperature, continuing stirring, slowly adding sodium alginate and rhizoma polygonati total saponin with the mass ratio of 1.
10. The method for refrigerating and preserving chestnut kernels according to claim 8, wherein the method comprises the following steps: the preparation method of the chitosan composite solution comprises the following steps: the condition of modified atmosphere preservation is O in the gas of a refrigeration house 2 2-5% by volume of CO 2 The volume percentage of the nitrogen-containing organic silicon compound is 2 to 4 percent, and the rest is nitrogen.
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