CN105211271A - The quick-freeze fresh-keeping method of bamboo shoots - Google Patents
The quick-freeze fresh-keeping method of bamboo shoots Download PDFInfo
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- CN105211271A CN105211271A CN201510771973.XA CN201510771973A CN105211271A CN 105211271 A CN105211271 A CN 105211271A CN 201510771973 A CN201510771973 A CN 201510771973A CN 105211271 A CN105211271 A CN 105211271A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
The quick-freeze fresh-keeping method of a kind of bamboo shoots, it is characterized in that comprising the steps: 1. selecting full complete, clean, the good colour of bamboo shoot body, without rotting, without going mouldy, free from extraneous odour, fresh bamboo shoots without the edible disease and pest of impact and mechanical damage, adopt rear freezer precooling 10 ~ 24 hours; 2. the fresh bamboo shoots after precooling carries out shelling, clean, stripping and slicing process; 3. add in the compound crispness retaining agent solution of polyphenoils or polymer substance and soak 20 ~ 60 minutes; 4. soak after bamboo shoot drain away the water, pour into liquid nitrogen make bamboo shoot in-40 ~-198 DEG C of environment snap frozen to the central temperature-10 ~-20 DEG C of bamboo shoot.5. the fresh bamboo shoots through snap frozen puts into-10 ~-25 DEG C of freezers preservations, and cold storage 12 ~ 24 months, obtains quick-frozen bamboo shoot.Compared with prior art, the present invention can improve the glass transition temperature of bamboo shoots, improve quick-frozen bamboo shoot quality, quick-frozen process energy conservation is lowered consumption, reduce product cost, increasing the benefit after (2) effectively thaw, juice loss, the deliquescing of bamboo shoot body, brittleness decline, quality is obviously not so good as the problems such as fresh bamboo shoot, make the bamboo shoot after thawing close to fresh bamboo shoot quality.
Description
Technical field
The present invention relates to the processing method of a kind of bamboo shoots.
Background technology
Bamboo shoots, are taken as " in dish treasure " in China from ancient times, are Chinese tradition delicacies, and the fragrant matter of taste is crisp, edible very long with cultivation history.Bamboo shoots all have throughout the year, but only the spring bamboo, the winter bamboo shoot taste that produce of the mao bamboon (PhyllostachyspubescenMaze, originate in Jiangxi, Southern Anhui Province, zhejiang and other places district) of the middle and lower reach of Yangtze River is best.Fresh bamboo shoot contain carbohydrate, fat, protein, activated cellulose, several mineral materials and vitamin etc., also containing the various trace elements of needed by human, its delicious flavour, nutritious, are loved by the people, have the laudatory title of " vegetarian diet first product ".
But fresh bamboo shoots is easy to lignifying after gathering at normal temperatures, namely preserve 24h under normal temperature has the position of 60% that lignifying occurs.At present, bamboo shoot process major product has various traditional converted products such as boiled bamboo shoots, seasoning bamboo shoot, bamboo shoot, salt marsh bamboo shoot, and peasant is ordered about by economic interests, usually processes that water content is high, salt content is high, cause product quality on market very different, have a strong impact on the interests of consumer.And quick-frozen bamboo shoot product had both kept the original natural flavor of bamboo shoots and the peculiar taste such as fresh, crisp, fragrant, did not have again the tart flavour of boiled bamboo shoots, therefore the sell well of product, sale price is high, but this product processing technique technical requirement is high, and investment is large, quality safety has a big risk, and becomes study hotspot.
It is many that quick-frozen bamboo shoot deposit juice loss after thawing, can not keep the problems such as the original outward appearance of fresh bamboo shoot and freshness.
Summary of the invention
Technical problem to be solved by this invention is the quick-freeze fresh-keeping method that can extend the bamboo shoots of refrigeration time provide a kind of prerequisite ensureing product quality for the above-mentioned state of the art under.
The present invention solves the problems of the technologies described above adopted technical scheme: the quick-freeze fresh-keeping method of a kind of bamboo shoots, it is characterized in that comprising the steps:
1. select full complete, clean, the good colour of bamboo shoot bodies, without rotting, without going mouldy, free from extraneous odour, fresh bamboo shoots without the edible disease and pest of impact and mechanical damage, adopt in latter 2 ~ 8 hours and put into 1 ~ 5 DEG C of freezer precooling 10 ~ 24 hours;
2. the fresh bamboo shoots after precooling carries out shelling, clean, stripping and slicing process;
3. add in the compound crispness retaining agent solution of polyphenoils or polymer substance and soak 20 ~ 60 minutes;
4. soak after bamboo shoot drain away the water, pour into liquid nitrogen make bamboo shoot in-40 ~-198 DEG C of environment snap frozen to the central temperature-10 ~-20 DEG C of bamboo shoot.
5. the fresh bamboo shoots through snap frozen puts into-10 ~-25 DEG C of freezers preservations, and cold storage less than 24 months, obtains quick-frozen bamboo shoot.
Measuring bamboo shoot partial glass transition temperature is the key guaranteeing bamboo shoot quality stability, to the rational freeze-drying of formulation or quick-freeze craft, fresh-keeping, reduce to go mouldy to cause damage and thaw and be significant.
Further, also comprise step 6. to thaw.
Step 6. described in thaw and air natural can be adopted to thaw or microwave thawing method or normal temperature 37 DEG C of water-baths are thawed or boiling water 100 DEG C of water-baths are thawed.Wherein, the described preferred power of microwave thawing method is 200W ~ 700W.
As preferably, step is 6. described is end of thawing when to thaw with bamboo shoot body core temperature be about 5 DEG C
As preferably, the 3. described polyphenoils of step be weight percentage 0.5 ~ 1% aqueous ascorbic acid, described polymer substance be weight percentage 3 ~ 5% xanthans or percentage by weight be the sodium carboxymethylcellulose of 3 ~ 5%.The 3. described crispness retaining agent solution of step is the calcium chloride of mass concentration 5 ~ 60g/L and the water mixed solution of trehalose, wherein calcium chloride and trehalose calcium chloride: trehalose weight proportion is 1:2.
Further, the bamboo shoot partial glass transition temperature scope that step is 4. described is at-50 ~-80 DEG C.
As preferably, described glass transition temperature is measured by fast scanning, mensuration program is as follows: sample is at 20 DEG C of constant temperature 1mim,-120 DEG C of constant temperature 1min are down to fast with the rate of temperature fall of 20 DEG C/min, scan with the heating rate of 20 DEG C/min again, record changes of heat flux, obtains glass transition temperature.
The 1. described fresh bamboo shoots of step can be spring shoot of Phyllostachys pubescens or mao bamboon winter bamboo shoot
Compared with prior art, the invention has the advantages that: new fresh bamboo shoots quick-frozen eliminates traditional blanching operation, by adding anti-oxidant or polymer substance and compound crispness retaining agent solution soaks, improve the glass transition temperature of bamboo shoot in this approach, and under glass transition temperature snap frozen, brittleness and the color and luster of bamboo shoot can be kept preferably, effectively extend quick-frozen bamboo shoot product high-quality refrigeration time; By parameter optimization of thawing, after effectively thawing, juice loss, the deliquescing of bamboo shoot body, brittleness decline, quality obviously not as problems such as fresh bamboo shoot, make the bamboo shoot after thawing close to fresh bamboo shoot quality.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1. is the spring shoot of Phyllostachys pubescens that April fine day is gathered for examination material, select full complete, fresh clean, the good colour of bamboo shoot bodies, without rotting, without going mouldy, free from extraneous odour, fresh bamboo shoot without the edible disease and pest of impact and mechanical damage.1 ~ 5 DEG C of freezer precooling 10 ~ 24 hours is put in 2 ~ 8 hours after adopting; Fresh bamboo shoot after precooling carry out shelling, clean, stripping and slicing process; Bamboo shoot after process are at the xanthans that with the addition of 3 ~ 5%, and mass concentration is soak 20 ~ 60 minutes in the calcium chloride of 5 ~ 60g/L, trehalose compound crispness retaining agent solution; Then the bamboo shoot sample fast scanning soaked measures its partial vitrification temperature.Bamboo shoot after immersion drain away the water, and put into-40 ~-198 DEG C of environment snap frozen to glass transition temperature; Fresh bamboo shoot through snap frozen put into-10 ~-25 DEG C of freezers preservations; Take out quick-frozen bamboo shoot after 12 months, adopt microwave thawing method thawed product, when to thaw to central temperature be about 5 DEG C.
Contrast is for adopting the quick-frozen bamboo shoot of conventional method processing.Step is: fresh bamboo shoot are shelled, clean, after stripping and slicing process, blanching 60 ~ 120 minutes in boiling water, cooling, and-30 ~-35 DEG C of quick-frozens be-18 DEG C to central temperature, then put into-10 ~-20 DEG C of freezers preservations; Take out quick-frozen bamboo shoot after 12 months, adopt microwave thawing method thawed product, when to thaw to central temperature be about 5 DEG C.
The quality preservation of table 1 quick forzen processing technology product different from table 2 spring shoot of Phyllostachys pubescens
Table 1
Table 2
Embodiment 2. is the mao bamboon winter bamboo shoot that January fine day is gathered for examination material, select full complete, fresh clean, the good colour of bamboo shoot bodies, without rotting, without going mouldy, free from extraneous odour, fresh bamboo shoot without the edible disease and pest of impact and mechanical damage.1 ~ 5 DEG C of freezer precooling 10 ~ 24 hours is put in 2 ~ 8 hours after adopting; Fresh bamboo shoot after precooling carry out shelling, clean, stripping and slicing process; Bamboo shoot after process are at the sodium carboxymethylcellulose that with the addition of 3 ~ 5%, and mass concentration is soak 20 ~ 60 minutes in the calcium chloride of 5 ~ 60g/L, trehalose compound crispness retaining agent solution; Then the bamboo shoot sample fast scanning soaked measures its vitrification point.Bamboo shoot after immersion drain away the water, and put into-40 ~-198 DEG C of environment snap frozen to glass transition temperature; Fresh bamboo shoot through snap frozen put into-10 ~-25 DEG C of freezers preservations; Take out quick-frozen bamboo shoot after 12 months, adopt microwave thawing method thawed product, when to thaw to central temperature be about 5 DEG C.
Contrast is for adopting the quick-frozen bamboo shoot of conventional method processing.Step is: fresh bamboo shoot are shelled, clean, after stripping and slicing process, blanching 60 ~ 120 minutes in boiling water, cooling, and-30 ~-35 DEG C of quick-frozens be-18 DEG C to central temperature, then put into-10 ~-20 DEG C of freezers preservations; Take out quick-frozen bamboo shoot after 12 months, adopt microwave thawing method thawed product, when to thaw to central temperature be about 5 DEG C.
The quality preservation of table 3 quick forzen processing technology product different from table 4 mao bamboon winter bamboo shoot
Table 3
Table 4
Claims (10)
1. a quick-freeze fresh-keeping method for bamboo shoots, is characterized in that comprising the steps:
1. select full complete, clean, the good colour of bamboo shoot bodies, without rotting, without going mouldy, free from extraneous odour, fresh bamboo shoots without the edible disease and pest of impact and mechanical damage, adopt in latter 2 ~ 8 hours and put into 1 ~ 5 DEG C of freezer precooling 10 ~ 24 hours;
2. the fresh bamboo shoots after precooling carries out shelling, clean, stripping and slicing process;
3. add in the compound crispness retaining agent solution of polyphenoils or polymer substance and soak 20 ~ 60 minutes, protect fragility to improve sparkling transition temperature and to increase;
4. soak after bamboo shoot drain away the water, pour into liquid nitrogen make bamboo shoot in-40 ~-198 DEG C of environment snap frozen to the central temperature-10 ~-20 DEG C of bamboo shoot.
5. the fresh bamboo shoots through snap frozen puts into-10 ~-25 DEG C of freezers preservations, and cold storage less than 24 months, obtains quick-frozen bamboo shoot.
2. the quick-freeze fresh-keeping method of bamboo shoots according to claim 1, characterized by further comprising step and 6. thaws.
3. the quick-freeze fresh-keeping method of bamboo shoots according to claim 2, is characterized in that thawing described in step 6. adopts air natural to thaw or microwave thawing method or normal temperature 37 DEG C of water-baths are thawed or boiling water 100 DEG C of water-baths are thawed.
4. the quick-freeze fresh-keeping method of bamboo shoots according to claim 3, is characterized in that described microwave thawing method power is 200W ~ 700W.
5. the quick-freeze fresh-keeping method of bamboo shoots according to claim 3, it is characterized in that step 6. described be end of thawing when to thaw with bamboo shoot body core temperature be about 5 DEG C.
6. the quick-freeze fresh-keeping method of bamboo shoots according to claim 1, it is characterized in that the 3. described polyphenoils of step be weight percentage 0.5 ~ 1% aqueous ascorbic acid, described polymer substance be weight percentage 3 ~ 5% xanthans or percentage by weight be the sodium carboxymethylcellulose of 3 ~ 5%.
7. the quick-freeze fresh-keeping method of bamboo shoots according to claim 1, it is characterized in that the crispness retaining agent solution described in step is 3. the calcium chloride of mass concentration 5 ~ 60g/L and the water mixed solution of trehalose, wherein calcium chloride and trehalose calcium chloride: trehalose weight proportion is 1:2.
8. the quick-freeze fresh-keeping method of bamboo shoots according to claim 1, is characterized in that the 4. described bamboo shoot partial glass transition temperature scope of step is at-50 ~-80 DEG C.
9. the quick-freeze fresh-keeping method of bamboo shoots according to claim 8, it is characterized in that described glass transition temperature is measured by fast scanning, mensuration program is as follows: sample is at 20 DEG C of constant temperature 1mim,-120 DEG C of constant temperature 1min are down to fast with the rate of temperature fall of 20 DEG C/min, scan with the heating rate of 20 DEG C/min again, record changes of heat flux, obtains glass transition temperature.
10. the quick-freeze fresh-keeping method of bamboo shoots according to claim 1, is characterized in that the fresh bamboo shoots described in step is 1. spring shoot of Phyllostachys pubescens or mao bamboon winter bamboo shoot.
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767141A (en) * | 2016-04-06 | 2016-07-20 | 厦门联华食品有限公司 | Processing method of preserved quick-frozen bamboo shoots |
| CN106259871A (en) * | 2016-08-10 | 2017-01-04 | 浙江省林业科学研究院 | A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots |
| CN106539010A (en) * | 2016-12-30 | 2017-03-29 | 三只松鼠股份有限公司 | A kind of vinegar-pepper cooking shredded potato and preparation method thereof |
| CN106769281A (en) * | 2016-11-25 | 2017-05-31 | 国家***竹子研究开发中心 | A kind of bamboo shoots bamboo shoot meat analyzes the method for making sample of sample |
| CN107258893A (en) * | 2017-07-13 | 2017-10-20 | 安徽红云食品有限公司 | Quick-frozen bamboo shoot preparation method |
| CN108323566A (en) * | 2017-12-28 | 2018-07-27 | 重庆特珍食品有限公司 | A kind of side's fresh bamboo shoots preservation processing method |
| CN109717355A (en) * | 2019-03-08 | 2019-05-07 | 中国科学院西北高原生物研究所 | A kind of preservation method of fresh cordyceps sinensis |
| CN110074176A (en) * | 2019-05-30 | 2019-08-02 | 乐山师范学院 | A kind of quick-frozen bamboo shoot and its production technology |
| CN110269201A (en) * | 2019-06-18 | 2019-09-24 | 龙岩市小南牛食品有限公司 | A kind of preparation method of the crisp ball of bamboo shoot |
| CN110537568A (en) * | 2019-07-17 | 2019-12-06 | 四川省雅士科技有限公司 | Frozen fresh sulfur-free bamboo shoot and preparation method thereof |
| CN112690417A (en) * | 2019-10-22 | 2021-04-23 | 井冈山惊石农业科技有限公司 | Preparation method of ice fresh bamboo shoots |
| CN113331251A (en) * | 2021-06-18 | 2021-09-03 | 国家林业和草原局竹子研究开发中心 | Liquid nitrogen quick-freezing preservation method for fresh bamboo shoots |
| CN114041498A (en) * | 2021-12-10 | 2022-02-15 | 安徽省农业科学院农产品加工研究所 | Quick-freezing method for keeping original quality of bamboo shoots |
| CN114794229A (en) * | 2022-04-29 | 2022-07-29 | 成都吉食道食品有限公司 | Quick-frozen bamboo shoot and preparation method thereof |
| CN115088760A (en) * | 2022-06-29 | 2022-09-23 | 成都吉食道食品有限公司 | Quick-frozen bamboo shoot slices and preparation method thereof |
| CN116195622A (en) * | 2022-08-16 | 2023-06-02 | 侯恩盼 | Fruit quick-freezing and storage fresh-keeping technology based on liquid nitrogen |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767141A (en) * | 2016-04-06 | 2016-07-20 | 厦门联华食品有限公司 | Processing method of preserved quick-frozen bamboo shoots |
| CN106259871A (en) * | 2016-08-10 | 2017-01-04 | 浙江省林业科学研究院 | A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots |
| CN106259871B (en) * | 2016-08-10 | 2019-07-16 | 浙江省林业科学研究院 | A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots |
| CN113702134A (en) * | 2016-11-25 | 2021-11-26 | 国家林业和草原局竹子研究开发中心 | Sample preparation method of bamboo shoot meat analysis sample and application of sample |
| CN106769281A (en) * | 2016-11-25 | 2017-05-31 | 国家***竹子研究开发中心 | A kind of bamboo shoots bamboo shoot meat analyzes the method for making sample of sample |
| CN106539010A (en) * | 2016-12-30 | 2017-03-29 | 三只松鼠股份有限公司 | A kind of vinegar-pepper cooking shredded potato and preparation method thereof |
| CN107258893A (en) * | 2017-07-13 | 2017-10-20 | 安徽红云食品有限公司 | Quick-frozen bamboo shoot preparation method |
| CN108323566A (en) * | 2017-12-28 | 2018-07-27 | 重庆特珍食品有限公司 | A kind of side's fresh bamboo shoots preservation processing method |
| CN109717355B (en) * | 2019-03-08 | 2022-04-08 | 中国科学院西北高原生物研究所 | Fresh preservation method of fresh cordyceps sinensis |
| CN109717355A (en) * | 2019-03-08 | 2019-05-07 | 中国科学院西北高原生物研究所 | A kind of preservation method of fresh cordyceps sinensis |
| CN110074176A (en) * | 2019-05-30 | 2019-08-02 | 乐山师范学院 | A kind of quick-frozen bamboo shoot and its production technology |
| CN110269201A (en) * | 2019-06-18 | 2019-09-24 | 龙岩市小南牛食品有限公司 | A kind of preparation method of the crisp ball of bamboo shoot |
| CN110537568A (en) * | 2019-07-17 | 2019-12-06 | 四川省雅士科技有限公司 | Frozen fresh sulfur-free bamboo shoot and preparation method thereof |
| CN112690417A (en) * | 2019-10-22 | 2021-04-23 | 井冈山惊石农业科技有限公司 | Preparation method of ice fresh bamboo shoots |
| CN113331251A (en) * | 2021-06-18 | 2021-09-03 | 国家林业和草原局竹子研究开发中心 | Liquid nitrogen quick-freezing preservation method for fresh bamboo shoots |
| CN113331251B (en) * | 2021-06-18 | 2022-09-20 | 国家林业和草原局竹子研究开发中心 | Liquid nitrogen quick-freezing preservation method for fresh bamboo shoots |
| CN114041498A (en) * | 2021-12-10 | 2022-02-15 | 安徽省农业科学院农产品加工研究所 | Quick-freezing method for keeping original quality of bamboo shoots |
| CN114041498B (en) * | 2021-12-10 | 2024-01-19 | 安徽省农业科学院农产品加工研究所 | Quick-freezing method for maintaining original quality of bamboo shoots |
| CN114794229A (en) * | 2022-04-29 | 2022-07-29 | 成都吉食道食品有限公司 | Quick-frozen bamboo shoot and preparation method thereof |
| CN115088760A (en) * | 2022-06-29 | 2022-09-23 | 成都吉食道食品有限公司 | Quick-frozen bamboo shoot slices and preparation method thereof |
| CN116195622A (en) * | 2022-08-16 | 2023-06-02 | 侯恩盼 | Fruit quick-freezing and storage fresh-keeping technology based on liquid nitrogen |
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