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Method for freezing and freshening dendrocalamopsis oldhami with bamboo shoot sheath by combination of oxalic acid and controlled atmosphere treatment

A fresh-keeping method and technology of water chestnut bamboo shoots, which are applied in the direction of freezing/refrigerating fruits/vegetables, fruit and vegetable fresh-keeping, food preservation, etc., can solve problems such as difficulties in large-scale application, and achieve good quality, good antibacterial and anti-browning effect of inhibiting decay and browning

Inactive Publication Date: 2014-09-10
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the constraints of facility requirements and operability and other factors, it is still very difficult to apply these fresh-keeping techniques on a large scale in production.

Method used

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  • Method for freezing and freshening dendrocalamopsis oldhami with bamboo shoot sheath by combination of oxalic acid and controlled atmosphere treatment
  • Method for freezing and freshening dendrocalamopsis oldhami with bamboo shoot sheath by combination of oxalic acid and controlled atmosphere treatment
  • Method for freezing and freshening dendrocalamopsis oldhami with bamboo shoot sheath by combination of oxalic acid and controlled atmosphere treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0037] The execution time of the example was during the period of 2011.08-2013.08, and a total of 3 repeated tests were made once a year.

[0038] 1. Harvesting of water chestnut shoots

[0039] Pick bamboo shoots from 5:30 to 8:30 in the morning on a sunny day. Choose fresh and tender bamboo shoots that have just exposed the soil and have no pests and diseases. Choose a size of 350 5g of water chestnut shoots, the shoot length and base diameter are basically the same.

[0040] 2. Gradient precooling after harvest

[0041] Place the harvested bamboo shoots in an environment of 20±1°C and RH 85-90% for 5 hours to achieve the effect of dissipating field heat, and then transfer them to 15±1°C and RH 85-90% for 5 hours. h, to achieve gradient cooling to ensure the preservation effect of water chestnut bamboo shoots.

[0042] 3. Clear trimming of horseshoe shoots

[0043] In an environment of 15±1°C and RH 85-90%, wash the soil on the surface of the water chestnut shoots with 1...

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Abstract

The invention discloses a method for freezing and freshening dendrocalamopsis oldhami with bamboo shoot sheaths by combination of oxalic acid and controlled atmosphere treatment. The method comprises the following process steps: harvesting dendrocalamopsis oldhami, precooling the dendrocalamopsis oldhami in gradients, washing, tidying, treating the wound surfaces of the dendrocalamopsis oldhami by oxalic acid, blowing cool air to dry, packaging in controlled atmosphere, freezing, raising the temperature in gradients, and delivering the processed dendrocalamopsis oldhami out of a warehouse. Compared with the prior art, the method has the advantages that oxalic acid is adopted to treat the wound surfaces of the dendrocalamopsis oldhami, and oxalic acid has a direct antibacterial function for pathogenic bacteria of fruits and vegetables and is a very effective non-biologic resistance inducer which can induce and increase the disease resistance and the brown degeneration resistance of the harvested fruits and vegetables, and the harvested fruits and vegetables are prevented from rot or brown degeneration, so that a very good bacteriostasis and brown degeneration resistance function is achieved after the dendrocalamopsis oldhami is treated by using oxalic acid. Due to the adoption of the method, the dendrocalamopsis oldhami is effectively prevented from brown degeneration, dehydration and fibrosis, the refreshing time of the dendrocalamopsis oldhami is prolonged, and the quality of the dendrocalamopsis oldhami is ensured.

Description

technical field [0001] The invention belongs to the technical field of vegetable preservation, and in particular relates to a method for preserving and preserving vegetables (bamboo shoots). Background technique [0002] Horseshoe shoots ( Dendrocalamopsis oldhami ) or "green bamboo shoots", the bamboo shoots are crispy and tender, sweet and delicious, and rich in nutrition. They are mainly distributed in Zhejiang, Fujian, Taiwan and other provinces and regions, with a total area of ​​300,000 to 400,000 mu nationwide. Horseshoe bamboo shoots are shaped like horseshoes, and the flesh is white, so they have the reputation of "white jade shoots". It is rich in various nutrients, including about 90% water content, about 2.5% total sugar, 0.05%-0.07% fat, 0.6%-1.2% dietary fiber, and contains 3.0% protein and 18 kinds of amino acids needed by the human body. More than 10 kinds of mineral elements such as Zn, Mn, Fe, Mg, Ni, Se, etc. In addition, it also contains trace elements ...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/148A23B7/04
Inventor 郑小林赵宇瑛申德省李佩艳
Owner ZHEJIANG GONGSHANG UNIVERSITY
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