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Natural fresh-keeping solution for boiled bamboo shoots as well as preparation and use method thereof

A fresh-keeping liquid and boiling technology, which is applied in the preservation, application, and food preservation of fruits and vegetables, can solve the problems of high pH value, unfavorable digestion and absorption, and difficulty in ensuring product acceptability, and achieves a small loss rate of nutrients and strong Antioxidative effect, slow quality deterioration effect

Active Publication Date: 2013-05-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Some invention patents disclose the formula of fresh-keeping liquid for processed bamboo shoot products. The fresh-keeping liquid has a good quality preservation effect on the products, but there are some deficiencies. , ascorbic acid, potassium sorbate and corn polysaccharide preservatives, soak and clean the water chestnut shoots in this preservative and then pack them softly. Although this preservative can extend the shelf life of soft-packed water chestnut shoots stored at 0~4°C to 12 However, the potassium sorbate in it is a food-grade chemical additive, an organic acid preservative, and has a slight odor, which not only fails to meet the requirements of a completely natural and harmless preservative, but also affects the flavor of the product
[0005] The patent with publication number CN 101507448A introduces a biological preservative for boiled bamboo shoots, including lysozyme, chitosan, ethanol, phytic acid and nisin. It has good antibacterial and antiseptic effects, but fails to fully control the overall quality of boiled bamboo shoots, lacks strong antioxidants, and has a high pH value, which cannot effectively inhibit the generation of white sediment in bamboo shoots
[0006] The patent with the publication number CN 101731312A invented a fresh-keeping liquid for bamboo shoots, which is used as a filling liquid for flexible packaging bags of bamboo shoots. The formula contains citric acid, phytic acid and calcium chloride, and calcium chloride is not a natural additive, although it has good Crisp function, but not conducive to human digestion and absorption, it is difficult to ensure the acceptability of the product

Method used

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  • Natural fresh-keeping solution for boiled bamboo shoots as well as preparation and use method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Bamboo shoot acceptance, shelling, and bamboo shoot removal: select freshly harvested, insect-free, and non-rotten fresh bamboo shoots, remove the bamboo shoot shell, peel off the bamboo shoot skin, cut off the aging and lignified parts, and pay attention to protecting the bamboo shoots sharp, the cut bamboo shoots are soaked in clean water immediately to avoid water loss from the bamboo shoots;

[0019] (2) Pre-cooking: put the bamboo shoots in a sterile water bath for steaming, set the temperature at 100°C, and cook for 1 hour. After cooking, take out the boiled bamboo shoots and immediately cool them with running water until the center of the bamboo shoots The temperature drops below 30°C;

[0020] (3) Slicing: Use a sterile stainless steel knife to cut the boiled bamboo shoots into slices of the same size and thickness;

[0021] (4) Measuring and bagging: Weigh 250~300g bamboo shoots and put them into high temperature resistant composite film retort bags KPA / PE...

Embodiment 2

[0027] (1) Harvesting of bamboo shoots: select fresh, moth-free and non-rotten moso bamboo shoots harvested on the same day;

[0028] (2) Shelling and removing the bamboo shoots: manually peel the shells, remove the bamboo shoots, cut off the aged and lignified parts, and soak the cut bamboo shoots in clean water immediately to avoid water loss from the bamboo shoots;

[0029] (3) Pre-cooking: Add appropriate amount of water in a sterile cooking pot, set the temperature to 100°C, put the moso bamboo shoots in it, and cook for 1 hour. After cooking, take out the boiled bamboo shoots, and immediately cool them with running water until The temperature of the center of the bamboo shoots is lowered to below 30°C;

[0030] (4) Slicing: Use a sterile stainless steel knife to slice the boiled bamboo shoots manually or mechanically, and cut them into bamboo shoots of the same size and thickness;

[0031] (5) Measuring bagging: Weigh 300~400g bamboo shoots and put them into high temper...

Embodiment 3

[0037] (1) Acceptance, selection and sorting of bamboo shoots: select freshly harvested spring bamboo shoots without storage diseases, and select bamboo shoots of a certain size and specification after cleaning;

[0038] (2) Shelling and removing the bamboo shoots: Peel off the shells and skins on the surface of the moso bamboo shoots, cut off the aged parts, pay attention to avoid scratching the flesh and tips of the bamboo shoots, and ensure that the bamboo shoots are smooth and beautiful. Soak in clean water to prevent dehydration;

[0039] (3) Cooking and cooling: Put the moso bamboo shoots in a sterile water bath for steaming, set the temperature at 100°C, and cook for 1 hour. After cooking, take out the boiled bamboo shoots and immediately cool them with running water until the bamboo shoots The temperature of the meat center is lowered to below 30°C;

[0040] (4) Slicing: Use a sterile stainless steel knife to cut the boiled bamboo shoots into slices of the same size a...

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PUM

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Abstract

The invention discloses a natural fresh-keeping solution for boiled bamboo shoots. The fresh-keeping solution comprises the following raw materials: 0.02-0.08 g of sodium isoascorbate, 0.01-0.06 mL of phytic acid, 0.05-0.15 g of ascorbic acid and 2-3 g of glycine which are dissolved in every 100 mL of de-ionized water. The pH value of the prepared fresh-keeping solution is 4-4.4 at room temperature. The raw materials of the prepared fresh-keeping solution are all pure natural animal and plant extracts which are environment-friendly and safe; the preparation method of the fresh-keeping solution is simple and easy to implement; and the fresh-keeping solution has an outstanding fresh-keeping effect on a product.

Description

technical field [0001] The invention relates to the technical field of agricultural by-product processing, in particular to a fresh-keeping technology for boiled bamboo shoots. Background technique [0002] Bamboo shoots have a relatively concentrated shoot period and a short harvest period. Fresh bamboo shoots are still carrying out physiological activities after harvesting, and are prone to browning, aging, dehydration, and storage diseases, which seriously limit the supply period and market sales scope of the products. Processing fresh bamboo shoots into bamboo shoot products is an effective means to solve the problems of storage, transportation and sales of bamboo shoots. This method not only improves the sales volume of edible bamboo shoots, but also reduces the waste of fresh bamboo shoots. As a big bamboo shoot country in the world, my country produces about 40% of fresh bamboo shoots for fresh food and sales, and about 60% for the production and processing of bamboo...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 卢立新潘梦垚蔡莹
Owner JIANGNAN UNIV
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