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Quick-freezing method for keeping original quality of bamboo shoots

A technology of bamboo shoots and quality, applied in the field of quick freezing to maintain the original quality of bamboo shoots, can solve the problems of declining edible quality and damage to bamboo shoot fibers, etc., and achieve the effects of mature equipment, good economic value and huge commercial potential.

Pending Publication Date: 2022-02-15
INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve a series of problems such as the destruction of the fiber of the bamboo shoot cell wall due to the action of ice crystals after the quick-freezing of bamboo shoots, resulting in a decline in edible quality, the present invention provides a quick-freezing method that maintains the original quality of bamboo shoots, which can solve the damage to the cell wall of the traditional quick-freezing method , and can retain the original flavor, increase the storage time, the quick-freezing method comprises the following steps:

Method used

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  • Quick-freezing method for keeping original quality of bamboo shoots
  • Quick-freezing method for keeping original quality of bamboo shoots
  • Quick-freezing method for keeping original quality of bamboo shoots

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Effect test

Embodiment 1

[0024] Because the traditional quick-freezing method seriously damages the bamboo shoot fiber and tissue structure, and the water loss rate of nutrients is large, in order to reduce the freezing damage of bamboo shoots and improve the quality of quick-frozen bamboo shoots, this embodiment provides a quick-freezing method that maintains the original quality of bamboo shoots. Proceed as follows:

[0025] ①Choose fresh bamboo shoots free from diseases and insect pests, clean them and put them in boiling water for 10 minutes to inactivate the activity of bamboo shoot enzymes and sterilize them to prevent fibrosis, oxidative discoloration and microbial contamination.

[0026] ② Peel off the shells of the blanched bamboo shoots, remove the skin of the bamboo shoots, and cut off the fibrous part of the base of the bamboo shoots to obtain edible bamboo shoots.

[0027] ③Soak edible bamboo shoots in the freezing pretreatment solution at 42±2°C for 15 minutes. The freezing pretreatment ...

Embodiment 2

[0032] Because the traditional quick-freezing method seriously damages the bamboo shoot fiber and tissue structure, and the water loss rate of nutrients is large, in order to reduce the freezing damage of bamboo shoots and improve the quality of quick-frozen bamboo shoots, this embodiment provides a quick-freezing method that maintains the original quality of bamboo shoots. Proceed as follows:

[0033] ①Choose fresh bamboo shoots free from diseases and insect pests, clean them and put them in boiling water for 10 minutes to inactivate the activity of bamboo shoot enzymes and sterilize them to prevent fibrosis, oxidative discoloration and microbial contamination.

[0034] ② Peel off the shells of the blanched bamboo shoots, remove the skin of the bamboo shoots, and cut off the fibrous part of the base of the bamboo shoots to obtain edible bamboo shoots.

[0035] ③Soak edible bamboo shoots in the freezing pretreatment solution at 42±2°C for 15 minutes. The freezing pretreatment ...

Embodiment 3

[0040]Because the traditional quick-freezing method seriously damages the bamboo shoot fiber and tissue structure, and the water loss rate of nutrients is large, in order to reduce the freezing damage of bamboo shoots and improve the quality of quick-frozen bamboo shoots, this embodiment provides a quick-freezing method that maintains the original quality of bamboo shoots. Proceed as follows:

[0041] ①Choose fresh bamboo shoots free from diseases and insect pests, clean them and put them in boiling water for 10 minutes to inactivate the activity of bamboo shoot enzymes and sterilize them to prevent fibrosis, oxidative discoloration and microbial contamination.

[0042] ② Peel off the shells of the blanched bamboo shoots, remove the skin of the bamboo shoots, and cut off the fibrous part of the base of the bamboo shoots to obtain edible bamboo shoots.

[0043] ③Soak edible bamboo shoots in the freezing pretreatment solution at 42±2°C for 15 minutes. The freezing pretreatment s...

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Abstract

The invention provides a quick-freezing method for keeping the original quality of bamboo shoots, and belongs to the technical field of vegetable freezing. Edible bamboo shoots are placed in a mixed aqueous solution of glucose, trehalose, glycyrrhizic acid and sodium D-erythorbate to be soaked and air-dried, and then in an electrostatic field generation device, the edible bamboo shoots are placed at the position 10-40 cm away from an electrostatic field generation plate, wherein the quick-freezing temperature ranges from -55 DEG C to -30 DEG C, and the electrostatic field assists in quick-freezing for 20-80 min. Quick-frozen bamboo shoots are obtained and then soaked in a sodium D-erythorbate solution and taken out, and a layer of ice glaze with a stable structure is adopted for coating, so that the bamboo shoots can be stored for a long time, and the original quality of the bamboo shoots can be kept. The interior quality and flavor of the quick-frozen bamboo shoots are close to those of fresh bamboo shoots, meanwhile, the treatment method is conventional, equipment is mature, and the commercial potential is huge.

Description

technical field [0001] The invention relates to the technical field of frozen vegetables, in particular to a quick-freezing method for maintaining the original quality of bamboo shoots. Background technique [0002] Bamboo shoots are the tender shoots of bamboo that first grow from the soil. They are delicious and can be used for cooking. Bamboo is a qualitative plant, and the edible parts are primary, tender and fat, short and strong buds or whips. Bamboo shoots are rich in protein, amino acid, fat, sugar, calcium, phosphorus, iron, carotene, vitamin B1, B2, C. Every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrates, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, and 0.1mg of iron. The content of multivitamins and carotene is higher than that of Chinese cabbage more than double; and the protein of bamboo shoots is superior, lysine, tryptophan, threonine, phenylalanine necessary for the human body, and...

Claims

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Application Information

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IPC IPC(8): A23B7/154A23B7/04A23B7/015A23B7/005
CPCA23B7/154A23B7/04A23B7/015A23B7/0053A23V2002/00A23V2300/20A23V2300/24A23V2250/61A23V2250/636A23V2300/12
Inventor 郭家刚杨松江舰伍玉菡朱倩杜京京
Owner INST AGRO PROD PROCESSING ANHUI ACADEMY AGRI SCI
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