Fresh bamboo shoot fresh keeping agent and preparation method and application

A preservative, fresh bamboo shoot technology, applied in the application, fruit and vegetable preservation, food preservation and other directions, to achieve the effect of improving stability, increasing viscosity and avoiding the loss of nutrients

Active Publication Date: 2019-09-17
CHONGQING ACADEMY OF FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The method of using oligosaccharides as the main raw material to preserve fresh bamboo shoots is rarely reported at present. How to reasonably use oligosaccharides to preserve fresh bamboo shoots is a problem that needs to be solved for bamboo shoots preservation

Method used

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  • Fresh bamboo shoot fresh keeping agent and preparation method and application
  • Fresh bamboo shoot fresh keeping agent and preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: fresh bamboo shoot preservative preparation one:

[0036] Take by weighing raw materials according to the proportioning of Example 1 in table 1, wherein oligosaccharide selects low xylitol for use, selects the rice milk that concentration is 25%, 0.1g vitamin B, 0.325g vitamin C, 0.075g vitamin E in the multivitamin.

[0037] Add low xylitol and sodium chloride into the rice milk at room temperature, use mechanical stirring to mix evenly, stop stirring when low xylitol and sodium chloride are completely dissolved in water, then heat to 30°C, then add aloe extract, glycerin, Chuanqiong rhizome extract and serine were stirred, stirred evenly, placed in an ultrasonic mixer with a frequency of 25kHz, and stirred for 10 minutes. After taking it out, added citric acid, gallic acid, multivitamins, trace elements, and modified xanthan gum. Stir for 30 minutes, then stand still for 5 hours, add distilled water after standing, until the concentration of the fresh-ke...

Embodiment 2

[0038] Embodiment 2: fresh bamboo shoot preservative preparation two:

[0039] Raw materials are taken according to the proportioning of Example 2 in Table 1, wherein the oligosaccharide is selected from raffinose, rice milk with a concentration of 30%, 0.12g vitamin B, 0.39g vitamin C, and 0.09g vitamin E in the multivitamin.

[0040] Add raffinose and sodium chloride into the rice milk at room temperature, and use mechanical stirring to mix evenly. When the low xylitol and sodium chloride are completely dissolved in water, stop stirring, then heat to 30°C, and then add aloe extract, glycerin, Chuanqiong rhizome extract and serine were stirred, stirred evenly and then placed in an ultrasonic mixer with a frequency of 30kHz to stir for 15min. After taking it out, add citric acid, gallic acid, multivitamins, trace elements and modified xanthan gum, and put it at room temperature Stir for 35 minutes, then stand still for 6 hours. After standing, add distilled water until the con...

Embodiment 3

[0041] Embodiment 3: fresh bamboo shoot preservative preparation three:

[0042] Take raw materials according to the proportioning of embodiment 3 in table 1, wherein oligosaccharide selects fructooligosaccharide for use, selects the rice milk that concentration is 35%, 0.16g vitamin B, 0.52g vitamin C, 0.12g vitamin E in the multivitamin.

[0043] Add fructo-oligosaccharides and sodium chloride into the rice milk at room temperature, use mechanical stirring to mix evenly, stop stirring when the low xylitol and sodium chloride are completely dissolved in water, then heat to 30°C, then add aloe extract, glycerin , Chuanqiong rhizome extract, and serine were stirred, stirred evenly, placed in an ultrasonic mixer with a frequency of 35kHz, and stirred for 18 minutes. After taking it out, added citric acid, gallic acid, multivitamins, trace elements, and modified xanthan gum. Stir for 40 minutes, then stand still for 4 hours, add distilled water after standing, until the concentra...

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Abstract

The invention discloses a fresh bamboo shoot fresh keeping agent and a preparation method and application, and belongs to the field of fresh keeping of bamboo shoots. The raw materials of the fresh bamboo shoot fresh keeping agent comprise oligosaccharide, citric acid, gallic acid, a sichuan lovage rhizome extract, sodium chloride, rice pulp, an aloe extract, complex vitamins, trace elements, glycerine, modified xanthan gum and serine, wherein the modified xanthan gum is prepared by modifying the xanthan gum with peanut tetraenoic acid, and after being diluted for 10-25 times, the fresh bamboo shoot fresh keeping agent is uniformly sprayed to the surfaces of fresh bamboo shoots. Then the fresh bamboo shoots are preserved under the condition that the temperature is 0-10 DEG C and the relative humidity is 80-90%. The prepared fresh bamboo shoot fresh keeping agent can realize fresh keeping on the fresh bamboo shoots, can prevent the nutrients of the bamboo shoots in the fresh keeping process from running off, and cannot cause mouth feel of the bamboo shoots to be reduced.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping bamboo shoots, in particular to a fresh-keeping agent for fresh bamboo shoots, a preparation method and application thereof. Background technique [0002] Bamboo shoots are deeply loved by the people because of their high yield, large food portion, thick meat and delicious taste. Bamboo shoots, as a typical representative of low-sugar, low-fat, high-protein, high-fiber health food, have attracted widespread attention and love from people, and at the same time, the demand for the quality of bamboo shoots has gradually increased. Fresh bamboo shoots are vegetables that people like to eat. Their tender texture, crisp taste and rich nutrition are the key to attracting consumers. However, bamboo shoots, as vigorously growing buds of bamboo, undergo normal growth and development and lignification along with the growth and development like the buds of other plants under normal growth conditions. ...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/157
CPCA23B7/154A23B7/157
Inventor 童龙陈丽洁李彬耿养会张磊陈桂兰
Owner CHONGQING ACADEMY OF FORESTRY SCI
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