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Partial-freezing fresh-keeping method of moso bamboo shoots

A fresh-keeping method and a technology of moso bamboo shoots, which are applied in the directions of fruit and vegetable preservation, food ingredients as antimicrobial preservation, food preservation, etc., can solve problems such as poor fresh-keeping effect, achieve reduced nutrient consumption, good fresh-keeping effect, and prolong storage period Effect

Active Publication Date: 2017-01-04
ZHEJIANG FORESTRY ACAD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the disadvantages of the poor fresh-keeping effect of the existing moso bamboo shoots processing method, the present invention provides a micro-frozen fresh-keeping method of moso bamboo shoots with good fresh-keeping effect, reduced nutrient consumption and prolonged storage period

Method used

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  • Partial-freezing fresh-keeping method of moso bamboo shoots
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  • Partial-freezing fresh-keeping method of moso bamboo shoots

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of slightly freezing fresh-keeping method of moso bamboo shoots, comprises the following steps:

[0038](1) Cleaning, selecting and draining bamboo shoots: Remove the spotted and damaged bamboo shoots, and clean and drain the selected bamboo shoots with clean water;

[0039] (2) Refrigeration and cooling: put the drained bamboo shoots into the microfreezing solution, soak for 30 minutes to make the central temperature of the bamboo shoots reach 4°C, and then transfer them to a cold storage at 4°C for 10 hours;

[0040] The preparation of the micro-freezing solution: the micro-freezing solution is composed of 12% calcium chloride, 35% ethanol, 0.8% mulberry leaf extract, 0.8% bamboo leaf extract, 6% glycerin, 1.5% soybean protein, 1% sucrose ester, and The amount is prepared from water, stir evenly and reduce the micro-freezing solution to -40°C;

[0041] (3) Micro-freezing and cooling: put the cooled bamboo shoots into the micro-freezing solution again, and soak...

Embodiment 2

[0045] A kind of slightly freezing fresh-keeping method of moso bamboo shoots, comprises the following steps:

[0046] (1) The preparation process of the mulberry leaf extract: dry the mulberry leaves and pulverize them with a pulverizer, and sieve to obtain the dry mulberry leaf sample powder; place the mulberry leaf powder in 60% ethanol solution, and reflux for 3 hours in a water bath twice , extract the supernatant, filter it with suction and then evaporate it to a viscous shape, and finally put it into a vacuum drying oven to dry to obtain the mulberry leaf extract.

[0047] (2) The preparation process of bamboo leaf extract: dry the bamboo leaves and pulverize them with a pulverizer, and sieve to obtain the bamboo leaf dry sample powder; place the bamboo leaf powder in 55% ethanol solution, and reflux for 1 hour in a water bath twice , extract the supernatant, filter it and evaporate it to a viscous shape, and finally put it into a vacuum drying oven to dry to obtain the...

Embodiment 3

[0054] A kind of slightly freezing fresh-keeping method of moso bamboo shoots, comprises the following steps:

[0055] (1) The preparation process of mulberry leaf extract: dry the mulberry leaves and pulverize them with a pulverizer, and sieve to obtain the dry sample powder of mulberry leaves; place the mulberry leaf powder in 70% ethanol solution, and reflux for 6 hours in a water bath twice , extract the supernatant, filter it with suction and then evaporate it to a viscous shape, and finally put it into a vacuum drying oven to dry to obtain the mulberry leaf extract.

[0056] (2) The preparation process of bamboo leaf extract: dry the bamboo leaves and pulverize them with a pulverizer, and sieve to obtain the bamboo leaf dry sample powder; place the bamboo leaf powder in 65% ethanol solution, and reflux for 2 hours in a water bath twice , extract the supernatant, filter it and evaporate it to a viscous shape, and finally put it into a vacuum drying oven to dry to obtain t...

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Abstract

A partial-freezing fresh-keeping method of moso bamboo shoots includes the following steps of firstly, cleaning, selecting and removing and draining bamboo shoots, wherein the bamboo shoots with spots and damages are removed, the selected bamboo shoots are cleaned with clear water, and draining is conducted; secondly, conducting refrigerating cooling, wherein the drained bamboo shoots are placed in partial-freezing liquid at a temperature of -25 DEG C to -40 DEG C and soaked for 30-45 min till the central temperature of bamboo shoot bodies reaches 2 DEG C to 4 DEG C, and then the bamboo shoots are transferred to a refrigerator at corresponding temperature to be stored for 6-10 h; thirdly, conducting partial-freezing cooling, wherein the cooled bamboo shoots are placed in partial-freezing liquid again and soaked for 15-25 min till the central temperature of the bamboo shoot bodies reaches -2 DEG C to -4 DEG C; fourthly, conducting partial-freezing storing, wherein the partially-frozen bamboo shoots are transferred into a refrigeration house to be stored at -2 DEG C to -4 DEG C. The method is good in fresh-keeping effect, reduces the nutritional substance consumption and prolongs the storage period.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a slightly frozen and fresh-keeping method for moso bamboo shoots. Background technique [0002] Moso bamboo (Phyllostachys heterocycla cv.pubescens), also known as "Nanzhu", "Mengzong bamboo" and "Jiangnan bamboo", is an excellent bamboo species for bamboo shoots in my country. It can produce spring bamboo shoots, winter bamboo shoots, and whip shoots in summer and autumn. It has a long shoot period, high yield and wide distribution, and has the largest proportion among all kinds of bamboos used for shooting. Winter bamboo shoots have a short season and are difficult to keep fresh. Their taste, taste, and nutrition are better than spring and summer bamboo shoots, and the market price is relatively high. Traditional Chinese medicine believes that winter bamboo shoots are sweet in taste, slightly cold in nature, and return to the stomach and lung meridian. Health food ...

Claims

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Application Information

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IPC IPC(8): A23B7/055A23B7/154A23B7/157
CPCA23B7/055A23B7/154A23B7/157A23V2002/00A23V2200/10A23V2250/1578A23V2250/1582A23V2250/082A23V2250/21A23V2250/6406A23V2250/5488A23V2250/30
Inventor 贺亮李琴王丹丹汪奎宏张建袁少飞
Owner ZHEJIANG FORESTRY ACAD
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