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Bamboo shoot film coating agent and method for retaining freshness of bamboo shoots

A fresh-keeping method and film-coating technology, applied in the direction of protecting fruits/vegetables with a protective layer, can solve the problems of soft bamboo shoots and poor taste, and achieve the effects of increasing tension, increasing flavor and reducing the degree of damage

Inactive Publication Date: 2013-05-08
健盛食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using this method to preserve bamboo shoots tends to soften the bamboo shoots and make the taste worse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Preparation of bamboo juice: pretreatment, pressing, filtering and disinfection of bamboo materials;

[0025] (2) Bamboo shoot cleaning, selection and drying: remove the bamboo shoots with spots and damage, and clean the selected bamboo shoots with clean water and dry them;

[0026] (3) Preparation of film-coating agent: film-coating agent is prepared from 12% bamboo juice, 0.1% sucrose ester and 0.2% phytic acid (the balance is water), and it can be obtained by stirring evenly;

[0027] (4) Film coating: Put the dried bamboo shoots into the film coating agent (the amount of liquid is less than the bamboo shoots), soak for 2~3min;

[0028] (5) drying: drying the bamboo shoots after coating;

[0029] (6) Differential pressure wet cold preservation: JYB-G-5 differential pressure fan is used. When the differential pressure fan is working, the air in the cold storage circulates and the material is in a negative pressure state. The process parameters for controlling fr...

Embodiment 2

[0031] (1) Preparation of bamboo juice: pretreatment, pressing, filtering and disinfection of bamboo materials;

[0032] (2) Bamboo shoot cleaning, selection and drying: remove the bamboo shoots with spots and damage, and clean the selected bamboo shoots with clean water and dry them;

[0033] (3) Preparation of film-coating agent: film-coating agent is prepared from 14% bamboo juice, 0.15% sucrose ester and 0.1% phytic acid (the balance is water), and it can be obtained by stirring evenly;

[0034] (4) Film coating: Put the dried bamboo shoots into the film coating agent (the amount of liquid is less than the bamboo shoots), soak for 2~3min;

[0035] (5) drying: drying the bamboo shoots after coating;

[0036] (6) Differential pressure wet cold preservation: JYB-G-5 differential pressure fan is used. When the differential pressure fan is working, the air in the cold storage circulates and the material is in a negative pressure state. The process parameters for controlling f...

Embodiment 3

[0038] (1) Preparation of bamboo juice: pretreatment, pressing, filtering and disinfection of bamboo materials;

[0039] (2) Bamboo shoot cleaning, selection and drying: remove the bamboo shoots with spots and damage, and clean the selected bamboo shoots with clean water and dry them;

[0040] (3) Preparation of film-coating agent: film-coating agent is prepared from 13% bamboo juice, 0.12% sucrose ester and 0.2% phytic acid (the balance is water), and it can be obtained by stirring evenly;

[0041] (4) Film coating: Put the dried bamboo shoots into the film coating agent (the amount of liquid is less than the bamboo shoots), soak for 2~3min;

[0042] (5) drying: drying the bamboo shoots after coating;

[0043] (6) Differential pressure wet cold preservation: JYB-G-5 differential pressure fan is used. When the differential pressure fan is working, the air in the cold storage circulates and the material is in a negative pressure state. The process parameters for controlling f...

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PUM

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Abstract

The invention discloses a bamboo shoot film coating agent and a method for retaining freshness of bamboo shoots. The film coating agent is a composite safe harmless film coating agent composed of bamboo juice, sucrose ester and phytic acid. The invention also discloses a method for performing freshness retaining treatment on the bamboo shoots in a manner of the film coating agent in combination with a differential pressure wet cold freshness retaining method. With the adoption of the invention, the weight loss ratio of the bamboo shoots is reduced effectively, the consumption of nutritive substances is reduced, the brown stain is prevented, the dehydration and the aging are prevented, the moisture condensation and the rot and deterioration caused by microorganism infection on the surface of the bamboo shoots are prevented, and the damage to tissue of harvested bamboo shoots is reduced, so that the storage period of the bamboo shoots is prolonged.

Description

Technical field [0001] The present invention is a food processing field, which involves a method of preservation of a bamboo shoot film coating agent and bamboo shoots. Background technique [0002] Bamboo shoots contain protein, fat, sugars, organic acids, vitamins, minerals and various trace elements. There are as many as 18 types of nitrogen -based acids, 8 of which are essential amino acids in the human body.However, the bamboo shoots that are rich in the high temperature season in summer are changed. After 4 to 5 hours, the flavor of the flavor begins to change. Generally, it can only be kept fresh for one day at room temperature, which limits the sales radius of bamboo shoots.At present, due to the constraints of fresh bamboo shoots, the sales of bamboo shoots from summer and autumn bamboo shoots are lagging, and the radius of the fresh bamboo shoots is within 50 kilometers.Bamboo bamboo shoots, fresh -keeping and storage technology cannot keep up with the needs of producti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/16
Inventor 颜耀辉
Owner 健盛食品股份有限公司
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