Bamboo shoot fresh-keeping method for inhibiting postharvest active oxygen damage

A fresh-keeping method and active oxygen technology, which is applied in the field of agricultural product storage, can solve the problems of quality reduction, low bamboo shoots, and no comprehensive consideration of the particularity of bamboo shoot preservation, so as to reduce quality deterioration, reduce bamboo shoot quality deterioration, and reduce microbial The effect of growth

Pending Publication Date: 2020-04-24
国家林业和草原局竹子研究开发中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The main problem existing in the prior art is: at present the newest fresh-keeping technology of fresh bamboo shoots is also only placed on suppressing the lignification of post-harvest bamboo shoots, and still adopts the low-temperature environment to reduce the respiration intensity of bamboo shoots and the activity of microorganisms, and does not comprehensively consider the fresh-keeping of bamboo shoots Particularity, especially not related to the fresh-keeping technology that controls the quality deterioration of bamboo shoots by suppressing the large amount of active oxygen damage generated in an emergency
[0010] The problems in the above-mentioned prior art are: on the one hand, the main purpose of the fresh-keeping method is to sterilize and inhibit bacteria, and the effect of inhibiting enzymes reduces the impact of postharvest physiological and biochemical changes on quality, resulting in a reduction in the quality of bamboo shoots.
On the other hand, the stored bamboo shoots have actually become cooked bamboo shoots. The bamboo shoots have been boiled for a long time or sterilized at a high temperature for a long time. The quality of the bamboo shoots is obviously lower than that of fresh bamboo shoots.

Method used

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  • Bamboo shoot fresh-keeping method for inhibiting postharvest active oxygen damage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Implementation 1: Preservation of bamboo shoots

[0039] 1) Selection of raw materials: From July to August, freshly harvested horseshoe shoots are purchased at the Pingyang Bamboo Shoot Base in Wenzhou. Fresh bamboo shoots with no pests and diseases on the shoots, no mechanical damage on the shoots, and neat and light yellow shells are selected. site.

[0040]2) Cleaning and shaping: put the selected bamboo shoots in a pool with a mesh screen at the bottom and rinse them with tap water, and the sediment will flow out through the screen; remove the aging and uneven parts of the base of the bamboo shoots, and peel off the loose shells of the bamboo shoots; Rinse with clean water, control the temperature of the cleaning water at 10°C-30°C by adding ice cubes, and control the entire cleaning time within 10 minutes.

[0041] 3) Preparation of hydrogen water and immersion: Use 99.99% filled hydrogen to connect a hose with an inner diameter of 3 mm to the bottom of the conta...

Embodiment 2

[0046] Implementation 2: Preservation of bamboo shoots in spring and winter

[0047] 1) Selection of raw materials: On March 15th, the spring and winter bamboo shoots of moso bamboo harvested on the same day were purchased in Xiaozhong Village, Suichang. Fresh bamboo shoots with no spots on the shoots, no mechanical damage, and bright shells were selected, and transported to the bamboo shoot processing plant.

[0048] 2) Cleaning and shaping: put the selected spring bamboo shoots in a sink with a mesh screen. The sink has a certain slope, and the running water washes the base and the sediment on the surface of the bamboo shoot shell; Bamboo shoot shells that are not tightly wrapped; then rinse with clean water and tap water. At that time, the temperature of the tap water is between 12°C and 18°C, and the entire cleaning time is 8 minutes.

[0049] 3) Preparation of hydrogen water and soaking: Use a hydrogen generator to make saturated hydrogen water, the water is pure water in...

Embodiment 3

[0056] Implementation 3: Preservation of winter bamboo shoots

[0057] 1) Selection of raw materials: The initial raw materials are winter bamboo shoots excavated from Baofu Town, Anji County, Zhejiang Province at the end of November. Bamboo shoots with no erosion spots on the shoots and bright shells are selected, and they are transported to the test site 3 hours after harvesting to start subsequent processing .

[0058] 2) Cleaning and shaping: Wash the selected bamboo shoots in the sink of the washing machine to wash off the surface sediment; artificially trim the base of the bamboo shoots to make them smooth, and peel off the outer shells that are not tight; then rinse with clean water and use for cleaning. The tap water temperature is about 10°C, and the entire cleaning time is 10 minutes.

[0059] 3) Preparation of hydrogen water and immersion: Use 99.99% filled hydrogen to connect a hose with an inner diameter of 3mm to the bottom of the container filled with tap water...

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Abstract

A bamboo shoot fresh-keeping method for inhibiting postharvest active oxygen damage comprises the following steps: (1) raw material selection, (2) cleaning and shaping, (3) hydrogen water preparationand soaking, (4) air drying, (5) basketing and film covering, (6) shelf manufacturing, racking, and fixing, and (7) cold storage. The method which utilizes hydrogen water in the technical field of agricultural product storage for the first time is a breakthrough of the storage technology.

Description

technical field [0001] The invention relates to the technical field of agricultural product storage, in particular to a fresh-keeping method for bamboo shoots that suppresses post-harvest active oxygen damage. Background technique [0002] Bamboo shoots are a nutritionally complete food, containing carbohydrates, proteins, lipids, minerals, dietary fiber and vitamins needed by the human body. In general fresh bamboo shoots, the water content is 88-93%, protein 1.5-4%, lipid 0.25-0.95%, total sugar 0.78-5.86%, soluble sugar 0.44-2.95%, cellulose 0.60-1.34%, ash 0.66-1.21%, phosphorus 37-92ppm, iron 4-9ppm, calcium 42-300ppm. The vitamin C and carotene contained in bamboo shoots are more than 1 times that of mushrooms, and contain 18 kinds of amino acids, of which the content of essential amino acids (EAA) accounts for more than 30% of the total amino acids, which is close to the EAA ratio of fish, and the EAA pattern of adults very close. [0003] The spring bamboo shoots ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/04A23B7/157
CPCA23B7/0205A23B7/04A23B7/157A23V2002/00A23V2250/12A23V2300/20
Inventor 白瑞华伊奎鑫邱娇木荣荣邱若风
Owner 国家林业和草原局竹子研究开发中心
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