Coating agent for refreshing bamboo shoots and method for refreshing bamboo shoots with shells

Abstract

The invention discloses a coating agent for refreshing bamboo shoots and a method for refreshing the bamboo shoots with shells. The coating agent for refreshing the bamboo shoots comprises chitosan, konjac glucomannan and iso-vitamin C. The method for refreshing the bamboo shoots with the shells comprises the steps of coating, cooling and refrigerating the bamboo shoots with the shells sequentially. The preservative bamboo shoots prepared by the method has the advantages of high whiteness and moisture content, little increment of crude fiber content, little reduction in the content of total sugar and vitamin C and little loss of nutrient substances in the bamboo shoots. The method effectively retards the ageing speed of the bamboo shoots and obviously prevents brown stain, dehydration, ageing and mildew.

Description

Technical field [0001] The invention relates to a fresh-keeping agent and a fresh-keeping method for the preservation and preservation of vegetables, in particular to a bamboo shoot fresh-keeping film agent and a bamboo shoot fresh-keeping method. Background technique [0002] Bamboo shoots are a traditional food in my country, with high protein, low fat, Se and other trace elements and rich dietary fiber, and are known as "health food". Bamboo shoots contain 18 kinds of amino acids, some of which are necessary for the human body. The total amount of amino acids in 100g of fresh bamboo shoots is about 2g. Bamboo shoots also contain many trace elements necessary for the human body, such as Se and Ge. Bamboo shoots are sweet, slightly cold, non-toxic, and have the effects of quenching thirst, diuresis, clearing lungs, and reducing phlegm. The cellulose contained in bamboo shoots can promote the peristalsis of the intestinal wall, increase the secretion of the digestive glands, fac...

AI Technical Summary

Problems solved by technology

[0006] (5) Preservation of cooked bamboo shoots in clear water: After fresh bamboo shoots are cooked at high temperature, the microorganisms on the bamboo shoots are killed, and the enzyme activity is terminated, and then they are stored in flowing stream water; (6) Preservation of cooked bamboo shoots with salt: Pickling cooked bamboo shoots with salt creates a high osmotic pressure environment around the bamboo shoots, thereby inhibiting microbial activity and terminating enzyme activity. declined

[0007] Although there are many studies on the preservation of shelled bamboo shoots, and the fresh-keeping methods of shelled bamboo shoots can more or less prolong the fresh-keeping period of bamboo shoots, there are not many studies on the preservation of shelled bamboo shoots, because the shells of shelled bamboo shoots are tight. Tightly wrapped on the surface of the bamboo shoots, the breathing intensity is high, and it is easy to lose water and age rapidly. Therefore, the fresh-keeping treatment of bamboo shoots with shells is mainly on the premise of keeping fresh, and at the same time, the lignification and mildew of the bamboo shoots must be controlled. Since the 1980s, the state has organized scientific research departments to study the fresh-keeping methods of bamboo shoots with shells, but the technical problems of fresh-keeping bamboo shoots with shells have not yet been solved.

[0008] In China and Japan, cold storage is used to store and preserve Moso bamboo shoots. The temperature of the cold storage is controlled at about 5°C and the relative humidity is about 85%. , and the cost of preservation is high, and the economic benefits of bamboo farmers are poor, so it is difficult to popularize and apply

[0009] The invention patent with authorized notification number CN1195417C discloses a fresh-keeping method for raw bamboo shoots with sheaths. The fresh-keeping method uses a plasma sterilizer to generate negative ion mist and ozone to sterilize the bamboo shoots in the container after power-on, and spray with sterile water to keep them moisturized. 1. Use natural preservatives and sugar water solutions to preserve nutrition, preserve color, and refrigerate to reduce breathing intensity, etc., for refrigerated preservation. The temperature of the refrigerator is 1-5°C, preferably 1-2°C, and it can be kept fresh for 2 months ( Special cold storage can keep fresh for 3 months), can achieve the purpose of water retention, color preservation, edible safety, can make bamboo shoots increase in value more than 3 times and adjust the supply season of bamboo shoot market, but this fresh-keeping method process is complex, product cost is high, cooling speed Slow, the temperature of the cold storage changes greatly