Fresh-keeping method for eolocasia esculenta or water-chestnut

A fresh-keeping method, horseshoe technology, applied in the field of food processing, can solve problems such as difficult storage, impact on family hygiene, loss of food value, etc., and achieve the effects of slowing down water loss, reducing breathing intensity, and avoiding spoilage

Inactive Publication Date: 2015-04-15
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After cleaning, water chestnuts are more difficult to store. Cleaned water chestnuts are packed in cartons (or cartons), or plastic baskets, or plastic bags. Rotten and lose edible value
Therefore, the storage and transportation of water chestnuts as clean vegetables still cannot be supplied to supermarkets over long distances, and it is difficult for mass consumers in cities to buy washed water chestnuts (unless i

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: the preservation of Lechang fragrant taro

[0025] Preparation of white tea extract: add 1 kg of white tea (young leaves, or buds, or a mixture of young leaves and buds) of white tea (raw material: water) at a weight ratio of 1:10, and heat Bring to a boil, heat-preserve and extract for 40 minutes, filter while hot or centrifuge, collect the extract; add water again at a weight ratio of 1:5 (raw material: water), heat to boil, heat-preserve and extract for 20 minutes, filter while hot or centrifuge , combined to collect the extract; concentrate the extract to 20% of the original volume, add edible alcohol until the ethanol concentration is 50%, heat it to boiling and let it stand for 1 day, filter or centrifuge to remove the precipitate, recycle the ethanol or directly cool the filtrate to stand After 1-2 days, collect the precipitate and dry the precipitate to obtain the white tea extract.

[0026] Raw materials: Lechang taro is purchased from the farmer...

Embodiment 2

[0036] Example 2: Preservation of Lipu Sweet Taro

[0037] Preparation of dihydromyricetin: 10 kg of young leaves, or shoots, or a mixture of young leaves and shoots of the big-leaf snake grape, adding water at a weight ratio of 1:15, heating to boiling, and extracting with heat preservation for 60 minutes, Filtrate while hot or centrifuge, collect the extract; add water again according to the weight ratio of 1:8, heat to boiling, keep it for extraction for 30 minutes, filter while hot or centrifuge, combine and collect the extract; concentrate the extract to the original volume 20% to 50%, add edible alcohol until the ethanol concentration is 45%, heat to boiling and then stand for 6 hours, filter or centrifuge to remove the precipitate, recover ethanol or directly cool the filtrate for 1 day, collect the precipitate, dry the precipitate, That is white tea extract. The extract is heated and dissolved in water at a weight ratio of 1:10-20, cooled and allowed to stand for 1 da...

Embodiment 3

[0045] Embodiment 3: water chestnut preservation

[0046] Horseshoes were purchased from Lechang Beixiang, Shaoguan.

[0047] Preservative solution preparation: in terms of mass percentage, add 0.2% of white tea extract and 2.0% of β-cyclodextrin, add water to 100%, and mix evenly.

[0048] Pre-treatment: Select intact Lechang horseshoes, wash them with water, and drain; soak the horseshoes in preservative solution for 2 minutes, pick up and drain, and pack the horseshoes in turnover boxes, or in plastic boxes, 1000 ~3000g / box; store in a room at room temperature, or in a freezer at 1-6°C.

[0049] Control group: take the control group without fresh-keeping treatment, and store them in a room at room temperature, or in a freezer at 1-6°C.

[0050] After testing, the horseshoe treated with the fresh-keeping solution of this embodiment did not rot after being stored at room temperature for 30 days, and maintained the unique appearance of the horseshoe. After 2 months of stora...

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PUM

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Abstract

The invention discloses a fresh-keeping method for eolocasia esculenta or water-chestnut. The method includes: firstly washing eolocasia esculenta or water-chestnut clean with water and conducting draining; in terms of weight part, fully mixing 0.02-1 part of a white tea extract or dihydromyricetin, 0.1-3 parts of beta-cyclodextrin and 96.0-99.89 parts of water evenly to obtain a fresh-keeping liquid; soaking the eolocasia esculenta or water-chestnut in the fresh-keeping liquid for 0.2-3min, then picking up the eolocasia esculenta or water-chestnut and performing draining; then conducting subpackaging and carrying out preservation at room temperature or in cold storage. After indoor placement at room temperature for 50 days, the eolocasia esculenta treated by the method provided by the invention has the appearance of fresh eolocasia esculenta and average weight loss of about 15%. After room temperature preservation for 30 days, the water-chestnut treated by the method does not rot, and maintains the appearance peculiar to waste-chestnut, and test meal proves that the water-chestnut is sweet and refreshing and has no peculiar smell. After preservation of the water-chestnut subjected to fresh-keeping treatment for 2 months in a 1-6DEG C refrigerator, the appearance is normal, and test meal proves that the water-chestnut is sweet and refreshing and has no peculiar smell.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping method for taro or water chestnut. Background technique [0002] Sweet taro (Eolocasia esculenta) is a perennial monadic perennial herb and one of the important tuber crops in the tropical Asia-Pacific region. Taro is widely cultivated in the south, southwest and southeast of my country. Due to the cultivation method and regional climate, local specialties have been formed in different regions, such as Lipu taro in Guilin, Guangxi, and Zhangxi taro in Shaoguan, Guangdong. Taroes cultivated at high density are mostly about 0.75-2.0 kg, those cultivated at low density are mostly about 2.0-5.0 kg, and the large ones are more than 6 kg. [0003] Currently, in the sale of fresh taro products, generally speaking, the larger the individual taro, the higher the price. After the taro is harvested, due to its vigorous physiological metabolism, it will cause water ...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 张晓元吴晖张猛猛童晶晶赖富饶
Owner SOUTH CHINA UNIV OF TECH
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