Fresh bamboo shoot coating preservative prepared by edible material

A film-coated preservative and food-friendly technology, which is applied in the direction of protecting fruits/vegetables with a coating protective layer, can solve the problems of non-conforming to green, organic food development trends, residues, and high raw material costs, and achieve flexible and easy application methods. Effect of reducing weight loss and maintaining color

Inactive Publication Date: 2010-06-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage is that if chemical additives are used to coat the film, it is easy to cause residue, which does not conform to the development trend of green and organic food; and the cost of some raw materials is relatively high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The fresh square bamboo shoots are processed according to the following preservation method steps:

[0042] Material selection—cleaning, finishing—coating natural edible preservative—drying—coating—storage.

[0043] The specific steps are as follows:

[0044] (1) Material selection: select normal fresh square bamboo shoots that are fresh, free from insect spots, and uniform in size and thickness;

[0045] (2) Cleaning and finishing: wash off the earth and sundries on the surface of bamboo shoot shells with clear water, cut off the aging part of wound fibers, and peel off the aged and dry sheath leaves;

[0046] (3) Coated with natural edible preservative: soak the base of fresh square bamboo shoots in the preservative for 2-5 minutes, and apply the preservative evenly on the shoot body with a fine brush.

[0047] Preparation of edible coating preservative: 0.6% carrageenan, 0.3% konjac flour, add purified water, heat at 65-80°C, and add 0.04% food additives, if the ra...

Embodiment 2

[0054] The fresh square bamboo shoots are processed according to the following preservation method steps:

[0055] Material selection—cleaning, finishing—coating natural edible preservative—drying—coating—storage.

[0056] The specific steps are as follows:

[0057] (1) Material selection: select normal fresh square bamboo shoots that are fresh, free from insect spots, and uniform in size and thickness;

[0058] (2) Cleaning and finishing: wash off the earth and sundries on the surface of bamboo shoot shells with clear water, cut off the aging part of wound fibers, and peel off the aged and dry sheath leaves;

[0059] (3) Coated with natural edible preservative: soak the base of fresh square bamboo shoots in the preservative for 2-5 minutes, and apply the preservative evenly on the shoot body with a fine brush.

[0060] Preparation of edible coating preservative: 1.5% CMC, 0.3% konjac flour, add purified water, heat at 65-80°C, and add 0.04% food additives, if the raw materi...

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PUM

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Abstract

The invention relates to fresh bamboo shoot coating preservative prepared by edible materials, belonging to the technical field of fruit and vegetable freshness preservation. The preservative mainly comprises one kind or more of substances such as natural plant gum, polysaccharose, natural macromolecular substances, stabilizing agent, bacteriostatic agent and the like. In the process of preparation, components are dissolved in certain proportion, the obtain solution is agitated and heated to accelerate dissolution, and the obtained solution is prepared into water solution or colloidal solution after being cooled. The preservative can be used under atmospheric temperature. The coating preservative prepared through the invention belongs to natural preservative and has the advantages that the cost is low, the effectiveness is high, the environment is protected, the activity of the cellulose synthase and other enzymes is effectively inhibited, the weight loss of bamboo shoots is reduced, the low-temperature damage is avoided and the quality guarantee period of the fresh bamboo shoots is greatly improved.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a film-coated fresh-keeping agent for fresh bamboo shoots prepared entirely from edible materials. Background technique [0002] Bamboo shoots are edible tender, fat, short and strong bamboo shoots of perennial evergreen woody plants. They are native to China, have strong adaptability, and are cultivated in many types. At present, the annual output of bamboo shoots in my country is about 1.6 million tons. Nutritional value, its unique crude fiber, rich trace elements, multivitamins and amino acids, and its green and pollution-free growth environment make it one of the best green foods. However, due to the relatively concentrated season of fresh bamboo shoots, the faster aging of bamboo shoot fibers, and a shorter shelf life, it is not conducive to the transportation, storage and marketing of fresh bamboo shoots in different places. [00...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/16
Inventor 王洪新杨乐娄忠
Owner JIANGNAN UNIV
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