A cold storage and freshness preservation method of treating green bamboo shoots covered with bamboo sheath with the combination of salicylic acid and ozone

A technology of ozone treatment and fresh-keeping method, which is applied to the fresh-keeping of fruits and vegetables, preservation of fruits/vegetables through freezing/refrigeration, food preservation, etc., which can solve the problems of changing bamboo shoots and heating, so as to prolong the fresh-keeping period and prevent dehydration and lignification , Guarantee quality and quality effect

Inactive Publication Date: 2015-09-09
ZHEJIANG GONGSHANG UNIVERSITY +1
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  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

The edible quality of green bamboo shoots after microwave treatment is still good when stored at low temperature (2-3 ℃) for 8 days, but the green bamboo shoots are prone to heating and cooking sympt

Method used

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  • A cold storage and freshness preservation method of treating green bamboo shoots covered with bamboo sheath with the combination of salicylic acid and ozone
  • A cold storage and freshness preservation method of treating green bamboo shoots covered with bamboo sheath with the combination of salicylic acid and ozone
  • A cold storage and freshness preservation method of treating green bamboo shoots covered with bamboo sheath with the combination of salicylic acid and ozone

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Embodiment Construction

[0015] The present invention will be further described below in conjunction with accompanying drawing.

[0016] Salicylic acid of the present invention is combined with the ozone treatment cold storage and fresh-keeping method of green bamboo shoots with bamboo shoots, comprising the following steps:

[0017] 1. Harvesting of green bamboo shoots

[0018] Pick bamboo shoots from 5:30 to 8:30 in the morning on a sunny day. Choose fresh and tender bamboo shoots that are fresh and tender without any pests and diseases and no green shoots at the tips of the shoots. Choose a size of 350 5g of green bamboo shoots, the shoot length and base diameter are basically the same.

[0019] 2. Gradient precooling after harvest

[0020] 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 freshne...

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Abstract

The present invention relates to a freshness preservation method of green bamboo shoots, which belongs to the technical field of vegetable freshness preservation and aims to provide a cold storage and freshness preservation method of soaking green bamboo shoots covered with bamboo sheath with the combination of salicylic acid and ozone. The technological process of the green bamboo shoot freshness preservation is as follows: picking and gradient pre-cooling, washing and trimming, soaking, cold air drying, and refrigerating at constant temperatures. The soaking treatment of green bamboo shoots covered with bamboo sheath with the combination of salicylic acid and ozone slows down the increasing rate of lignin in green bamboo shoots, reduces the water loss of green bamboo shoots, decreases the consumption of nutritional quality, and maintains a higher edible rate of the green bamboo shoots subjected to long-time cold storage. Besides, the cold storage and freshness preservation method for green bamboo shoots is simple to operate, safe and environmentally friendly, low in investment, and very practical.

Description

technical field [0001] The invention belongs to the technical field of vegetable preservation, and relates to a method for preserving and preserving vegetables (bamboo shoots). Background technique [0002] Green Bamboo Shoots ( Dendrocalamopsis oldhami ) belongs to the Gramineae family ( Gramineae ) Green Bamboo ( Dendrocalamopsis ), its bamboo shoots are shaped like horseshoes, also known as "horseshoe bamboo shoots". Green bamboo is mainly distributed in Zhejiang, Fujian, Taiwan and other provinces and autonomous regions in China. The bamboo shoots are concentrated from June to September, which is different from the bamboo shoot period of thunder bamboo and moso bamboo. The market has unique advantages. However, green bamboo shoots have a large cut surface, and are prone to lignification, browning, rot and bitterness after harvesting. Usually, the flavor begins to change after 4-5 hours at room temperature, and the fresh-keeping period is only 1 day; the fresh-keepin...

Claims

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Application Information

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IPC IPC(8): A23B7/04A23B7/148A23B7/154
Inventor 郑小林赵宇瑛杨莹白瑞华
Owner ZHEJIANG GONGSHANG UNIVERSITY
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