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Method for prolonging fresh-keeping period of fresh square bamboo shoots

A technology for preservation period and fresh bamboo shoots, which is applied in the field of extending the preservation period of square bamboo shoots, and can solve the problems of losing the flavor and texture of square bamboo shoots, increasing electrical conductivity and lignin content, and short preservation period of square bamboo shoots , to achieve the effects of reducing nutrient consumption, inhibiting browning, and reducing weight loss rate

Pending Publication Date: 2021-12-31
GUIYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shoots of square bamboo shoots are the same as most bamboo species, and there are many shoots after the rain. Therefore, the best time to pick bamboo shoots is within 3 to 4 days after the rain. Therefore, the harvesting period of square bamboo shoots is relatively concentrated. Bamboo shoot injury and nutrient stress cause respiration, electrical conductivity and lignin content to increase, and soluble protein and other nutrients to decompose, resulting in a decrease in content and aggravated aging, thus losing the original flavor and texture of square bamboo shoots, resulting in square bamboo freshness. The fresh-keeping period of bamboo shoots is short; the relatively concentrated harvest period and short fresh-keeping period make the utilization and processing of square bamboo shoots face the problem of preservation

Method used

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  • Method for prolonging fresh-keeping period of fresh square bamboo shoots
  • Method for prolonging fresh-keeping period of fresh square bamboo shoots

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Single factor experiment: Take the fresh bamboo shoots with shells and remove the soil, then soak them in 10g / L, 40g / L, 70g / L, 100g / L citric acid aqueous solution (temperature 4℃±1℃) for different time 1min, After 3min and 5min, put them until there is no water dripping, transfer them to self-generating modified atmosphere packaging bags (microporous bags, PE20 bags, PE30 bags, PE40 bags) and seal them, store them at a low temperature of 1°C±0.3°C, and investigate the citric acid concentration and soaking time. Fresh-keeping effect of fresh bamboo shoots.

[0067] The results show that: soaked in 70g / L citric acid for 3 minutes, the packaging effect of PE20 in spontaneous modified atmosphere packaging bags is the best, and the moisture loss rate is 3.15% when stored in a cold storage at 1±0.3°C for 40 days; the loss rate of total sugar is 3.22%; the hardness is determined by The initial 8.5N increased to 12.5N (average value); the cellulose content increased from the in...

Embodiment 2

[0069] Single factor experiment: Take the fresh bamboo shoots with shells and remove the soil, and then soak them in 25mg / L, 50mg / L, 100mg / L, 200mg / L chlorine dioxide aqueous solution (temperature 4℃±1) for different time 1min, After 3min and 5min, place it until there is no water dripping, transfer it to a self-generating modified atmosphere packaging bag (microporous bag, PE20 bag, PE30 bag, PE40 bag) and seal it, store it at a low temperature of 1±0.3°C, and investigate the chlorine dioxide concentration and soaking time. Fresh-keeping effect of fresh bamboo shoots.

[0070] The results showed that: soaked in 100g / L chlorine dioxide for 3 minutes, the packaging effect of PE40 in spontaneous modified atmosphere packaging bags was the best, and the water loss rate was 4.12% when stored in a cold storage at 1±0.3°C for 40 days; the loss rate of total sugar was 3.54%; the hardness From the initial 8.0N to 9.9N (average value); the cellulose content increased from the initial 1....

Embodiment 3

[0072] 200 fresh square bamboo shoots with shells were cut off at 2 cm from the bottom of the bamboo shoots after the soil was removed, soaked in 45-degree white wine for 5 minutes, then dried in an environment of 4°C ± 1, and the surface was sprayed with a slow-release agent (10 parts of chitosan, 3 parts of phytic acid, 3 parts of lychee essential oil, 3 parts of sodium alginate, and 80 parts of water) dried, then transferred to 70g / L citric acid solution (temperature 4°C ± 1) for 3 minutes, then placed until no water dripped, Transfer to PE20 self-generating modified atmosphere packaging bags and seal, and store at a low temperature of 1±0.3°C. The conditions of bamboo shoots were investigated during storage, and the results are shown in Table 1-2.

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Abstract

The invention relates to the technical field of fresh bamboo shoot fresh keeping, and particularly relates to a method for prolonging the fresh-keeping period of fresh square bamboo shoots. The method specifically comprises the steps that the fresh bamboo shoots with shells are placed in a preservative solution to be soaked and then placed till no water drips, the fresh bamboo shoots are transferred into a modified atmosphere packaging bag to be sealed, and low-temperature storage is conducted. According to the fresh-keeping method, the shells do not need to be removed, the weight loss rate of the square bamboo shoots can be effectively decreased through fresh keeping with the shells, nutrient substance consumption is reduced, browning is inhibited, the situation that the surfaces of the square bamboo shoots are dewed, and microbial infection causes rot and deterioration is prevented, tissue damage after the square bamboo shoots are picked is relieved, the activity of phenylalanine ammonia lyase, cellulose synthase and other enzymes is inhibited, wood fibrosis is delayed, the respiration of bamboo shoot bodies is inhibited, and metabolism consumption of nutrient substances is reduced.

Description

technical field [0001] The invention relates to the technical field of preservation of fresh bamboo shoots, in particular to a method for prolonging the preservation period of square bamboo fresh bamboo shoots. Background technique [0002] Bamboo shoots are perennial evergreen plants of the Poaceae Bamboo subfamily. Bamboo shoots contain various nutrients such as sugar, protein, cellulose, mineral elements and vitamins. Statistics show that the total amount of amino acids in fresh shoots is as high as 29%, and it also contains a variety of A variety of trace elements necessary for the human body, such as Se and Ge, are a kind of forest vegetable with health care functions. Among them, the proportion of nutrients in square bamboo shoots is the most appropriate among the main bamboo shoots, especially the moisture content, amino acids and essential amino acids for human body are the highest, the crude fiber content is the average level of bamboo shoots, and the fat content is...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/154A23B7/157A23B7/015A23B7/144
CPCA23B7/16A23B7/154A23B7/157A23B7/015A23B7/144A23V2002/00A23V2200/048A23V2200/10A23V2250/032A23V2250/1582A23V2250/511A23V2250/21A23V2250/5026
Inventor 吉宁王瑞徐锦洋曹森马超巴良杰雷霁卿张妮
Owner GUIYANG UNIV
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