CN106720231A - A kind of preservation method of bamboo shoots - Google Patents
A kind of preservation method of bamboo shoots Download PDFInfo
- Publication number
- CN106720231A CN106720231A CN201611073003.3A CN201611073003A CN106720231A CN 106720231 A CN106720231 A CN 106720231A CN 201611073003 A CN201611073003 A CN 201611073003A CN 106720231 A CN106720231 A CN 106720231A
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- Prior art keywords
- bamboo shoots
- fresh
- ginkgo leaf
- keeping
- bamboo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of preservation method of bamboo shoots, concretely comprise the following steps：Step one, shelling cleaning：Bamboo shoots are peelled off into the cleaning of bamboo shoot clothing；Step 2, refrigeration：Store stand-by at a temperature of bamboo shoots are placed on into 2 ~ 5 DEG C；Step 3, making ginkgo leaf powder：Fresh ginkgo leaf is cleaned, is dried, placement is dried in an oven, then obtain ginkgo leaf powder with crushing 60 mesh sieves；Step 4, making fresh-keeping liquid：By ginkgo leaf powder and white wine together ultrasonic wave extraction, then enter vacuum filtration, filtrate is ginkgo leaf fresh-keeping liquid；Step 5, immersion are fresh-keeping：Bamboo shoots are taken out, immersion in fresh-keeping liquid is put into；Step 6, spray vinegar：Vinegar is sprayed on bamboo shoots surface；Step 7, packaging sterilizing.The present invention, as fresh-keeping raw material, coordinates the extraction process of designed, designed using pure natural ginkgo leaf, and the active ingredient in ginkgo leaf is fully extracted, then soaks bamboo shoots with fresh-keeping liquid, can effectively prevent bamboo shoots from aoxidizing and breed bacteria, reaches the effect of fresh-keeping bacteriostatic.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preservation method of bamboo shoots.
Background technology
Bamboo shoots are fresh and live agricultural products, the harvesting same day must carry out corresponding treatment carry out it is fresh-keeping, then storage transport to plus
Factory carries out the processing and production of product.If not processed, bamboo shoots can go rotten quickly, dehydration, rotten.In recent years from
The case that various regions are investigated and prosecuted is visible, and it is to extend winter bamboo shoot or the conventional gimmick of spring bamboo freshness date to be smoked with sulphur.This year also it has been reported that, one
The winter bamboo shoot stall owner of a little market of farm produces covers under winter bamboo shoot are placed on plastic sheeting or oilcloth, is then smoked more than half an hour with sulphur.It is smoked
Winter bamboo shoot afterwards are wax yellow, fresh and tender, and the original blackspot mildew of the mildew and rot winter bamboo shoot having also disappears, and substantially prolongs the fresh-keeping of winter bamboo shoot
Phase.Its principle is：Sulfur burning produces sulfur dioxide, meets water and forms sulfurous acid, and sulfurous acid is stronger reducing agent, is being oxidized
When can by coloring material reducing decoloration, make food keep fresh colour, may also suppress the oxidizing ferment in food, prevent brown stain.Its
Reduction can also block the normal physiological oxidizing process of microorganism, suppress microbial reproduction, so as to play antisepsis.Cause
This, sulfur dioxide material is the bleaching agent and preservative commonly used in food processing process.But, national food safety standard《Food
Product additive uses standard》Middle regulation, sulphur is only used for fruit Ganlei, preserved fruit, fruit jelly, dry-made vegetable, surface treated
Fresh edible mushroom and algae, bean vermicelli, vermicelli and sugar, and be only limited to fumigate.Fresh winter bamboo shoot and spring bamboo and not in this range, can
See with sulfur fumigation winter bamboo shoot be violation behavior.
For above-mentioned situation, there is enterprise to begin to use the antistaling agent to carry out fresh bamboo shoots preservation, such as Application No. at present
The Chinese invention patent of CN02129613.8 discloses antistaling agent for cooked bamboo shoot and application method, the composition and content of the antistaling agent
For：D-araboascorbic acid sodium 76wt%-89wt%, potassium sorbate or citric acid 10wt%-20wt%, sodium pyrophosphate
1wt%-4wt%.All it is chemical synthesis material due to its composition, therefore chemical residual can be brought in bamboo shoots unavoidably, influences people
Health.
The content of the invention
The invention is intended to provide a kind of preservation method of bamboo shoots, chemical reagent is with the bamboo shoot preservative for solving current,
The problem of chemical residual can be brought in bamboo shoots.
A kind of preservation method of the bamboo shoots in this programme, comprises the following steps：
Step one, shelling cleaning：The new fresh bamboo shoots plucked is peelled off into bamboo shoot clothing, is then cleaned with water；
Step 2, refrigeration：Store stand-by at a temperature of bamboo shoots are placed on into 2 ~ 5 DEG C；
Step 3, making ginkgo leaf powder：Fresh ginkgo leaf is cleaned, is dried, be placed in 65 ~ 70 DEG C of baking oven and dry to aqueous
It is 10% ~ 13% to measure, and is then crushed with pulverizer, crosses 60 mesh sieves and obtains ginkgo leaf powder；
Step 4, making fresh-keeping liquid：Ginkgo leaf powder and more than 60 degree of white wine are carried out into ultrasonic wave extraction at 60 DEG C together, silver
The mass ratio of apricot leaf powder and white wine is 1：20, the time of ultrasonic wave extraction is 40min, and vacuum filtration is finally carried out again, and filtrate is
It is ginkgo leaf fresh-keeping liquid；
Step 5, immersion are fresh-keeping：Bamboo shoots are taken out, 10 ~ 12min of immersion in fresh-keeping liquid is put into；
Step 6, spray vinegar：Pull bamboo shoots out and hang up, vinegar is sprayed at bamboo shoots surface with atomizer, dry in the air 30min；
Step 7, packaging sterilizing：Bamboo shoots after immersion are vacuum-packed, then are sterilized with 100 ~ 110 DEG C of water vapour.
Principle of the invention：Due to the present invention be for long-period freshness preserving, after bamboo shoot clothing is divested, just beneficial to processing below,
Fresh-keeping liquid energy is allowed to be attached to bamboo shoots surface, rather than on bamboo shoot clothing.Therefore need that bamboo shoots are shelled and cleaned, the bamboo shoots after cleaning exist
After carrying out Preservation Treatment, long-time storage can also keep tender and crisp mouthfeel.Refrigeration is maximally effective bacteriostasis method, moreover it is possible to reduce bamboo
The respiration of bamboo shoot, prevents its oxidation stain.Conventional selection is all that bamboo shoots are quick-frozen now, and in fact, bamboo shoots are unsuitable for
It is quick-frozen, because quick-frozen can allow bamboo shoots moisture in itself to freeze, as frozen water flows away after defrosting, influence very much the mouthfeel of bamboo shoots.
The present invention innovation use natural biological it is fresh-keeping, the ginkgo leaf of selection as Perserving materials because ginkgo
Being rich in leaf has flavone compound, and flavone compound is natural powerful antioxidant, and its oxidation mechanism is mainly reflected in：
1st, free radical and active oxygen are removed；2nd, chelated metal ions；3rd, the antioxidant in protection and reduction bamboo shoots.GINKGO BILOBA EXTRACT can be with
Combined with metal ion such as copper ion etc., be catalyzed the decomposition reaction of lipid hydroperoxide, cause the reduction of free radical.In oxidation
In reduction system, metal ion be promote oxygen agent, flavones by with metal complex, prevent the generation of oxidation reaction.And polyphenol oxygen
It is a kind of metalloenzyme of copper ions to change enzyme, and it can be catalyzed single phenol, dihydric phenol and polyhydric phenols to the hydroxylating and hydroxyl of xenol
To the dehydrogenation reaction of quinone, and quinone can occur self-polymerization to phenol in plant or occur with intracellular amino acid and protein anti-
Should, the polymer of black or brown is produced, this brown polymer is the master that fruits and vegetables etc. produce enzymatic browning in process
Want reason.Copper ion complexing in flavone compound and polyphenol oxidase in ginkgo leaf fresh-keeping liquid, prevents redox anti-
Should, so as to suppress enzymatic browning, reach fresh-keeping effect.This is that flavone compound all has to many many pathogenic microorganisms
There is broad-spectrum antiseptic characteristic, can effectively suppress microbial growth of the bamboo shoots during storage, so as to play antibacterial effect.This
Invention has not only been beneficial to the such biological preservation antagonistic property of ginkgo leaf, and designed, designed unique extraction process, first with roasting
Case is baked to, and crushing obtains ginkgo leaf powder, then obtains ginkgo leaf powder and white wine together ultrasonic wave extraction, then vacuum filtration
Fresh-keeping liquid, this technique can ensure that the flavonoids effective constituent in ginkgo leaf is fully dissolved into white wine, maximize and reduce loss,
So that the flavonoid content in fresh-keeping liquid is higher, extraordinary fresh-keeping bacteriostatic effect is played.And the ethanol in white wine
It is edible, immersion bamboo shoots will not have any chemical residual to bamboo shoots, very safety.Bamboo shoots are soaked in fresh-keeping liquid
In, the flavone compound allowed in fresh-keeping liquid is attached to bamboo shoots surface, and the growth for suppressing bacterium has already prevented from its oxidation, reaches good
Good fresh-keeping effect.After immersion, bamboo shoots are hung up, the vinegar liquid in the sprinkling of bamboo shoots surface is fresh-keeping under the acid condition of vinegar
Flavone compound in liquid can be decomposed largely, and layer protecting film is formed on bamboo shoots surface, prevent oxygen from entering, and vinegar also has
Sterilized effect, and fresh-keeping liquid plays complementary effect.Finally packed again and sterilization treatment.
Beneficial effects of the present invention：Present invention employs pure natural ginkgo leaf as fresh-keeping raw material, then coordinate and voluntarily set
The extraction process of meter, the active ingredient in ginkgo leaf is fully extracted, then with fresh-keeping liquid soak bamboo shoots, can prevent bamboo shoots aoxidize and
Breed bacteria, then sprays vinegar liquid again, promotes the flavone compound in fresh-keeping liquid to decompose, and is formed on bamboo shoots surface and protected
Film.And certain sterilization functions are provided so that the fresh-keeping bacteriostatic effect of bamboo shoots becomes apparent from, and after tested, is protected by this method
The bamboo shoots of fresh treatment, the term of validity was up to 100 ~ 110 days, and mouthfeel and new fresh bamboo shoots do not have any chemistry without significant difference
Material is remained, very safe.
Further, the cleaning bamboo shoots more than three times, so just can guarantee that the clean thorough of cleaning.
Further, the white wine is 65 degree, and at this concentration, the active ingredient in ginkgo leaf can fully incorporate white wine, and
White wine will not destroy the mouthfeel of bamboo shoots.
Further, the soak time is 12min, and this is the optimal immersion treatment time, maximizing extension bamboo shoots
Shelf-life.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment 1
The invention provides a kind of preservation method of bamboo shoots, comprise the following steps：
Step one, shelling cleaning：The new fresh bamboo shoots plucked is peelled off into bamboo shoot clothing, is then cleaned with water four times；
Step 2, refrigeration：Store stand-by at a temperature of bamboo shoots are placed on into 2 DEG C；
Step 3, making ginkgo leaf powder：Fresh ginkgo leaf is cleaned, is dried, be placed in 65 DEG C of baking oven and dry to water content
It is 10%%, is then crushed with pulverizer, crosses 60 mesh sieves and obtain ginkgo leaf powder；
Step 4, making fresh-keeping liquid：Ginkgo leaf powder and 65 degree of white wine are carried out into ultrasonic wave extraction, ginkgo leaf at 60 DEG C together
The mass ratio of powder and white wine is 1：20, the time of ultrasonic wave extraction is 40min, and vacuum filtration is finally carried out again, and filtrate is silver
Apricot leaf fresh-keeping liquid；
Step 5, immersion are fresh-keeping：Bamboo shoots are taken out, is put into fresh-keeping liquid and is soaked 10min；
Step 6, spray vinegar：Pull bamboo shoots out and hang up, vinegar is sprayed at bamboo shoots surface with atomizer, dry in the air 30min；
Step 7, packaging sterilizing：Bamboo shoots after immersion are vacuum-packed, then are sterilized with 100 ~ 110 DEG C of water vapour.
Embodiment 2
The invention provides a kind of preservation method of bamboo shoots, comprise the following steps：
Step one, shelling cleaning：The new fresh bamboo shoots plucked is peelled off into bamboo shoot clothing, is then cleaned with water four times；
Step 2, refrigeration：Store stand-by at a temperature of bamboo shoots are placed on into 5 DEG C；
Step 3, making ginkgo leaf powder：Fresh ginkgo leaf is cleaned, is dried, be placed in 70 DEG C of baking oven and dry to water content
It is 13%, is then crushed with pulverizer, crosses 60 mesh sieves and obtain ginkgo leaf powder；
Step 4, making fresh-keeping liquid：Ginkgo leaf powder and 65 degree of white wine are carried out into ultrasonic wave extraction, ginkgo leaf at 60 DEG C together
The mass ratio of powder and white wine is 1：20, the time of ultrasonic wave extraction is 40min, and vacuum filtration is finally carried out again, and filtrate is silver
Apricot leaf fresh-keeping liquid；
Step 5, immersion are fresh-keeping：Bamboo shoots are taken out, is put into fresh-keeping liquid and is soaked 12min；
Step 6, spray vinegar：Pull bamboo shoots out and hang up, vinegar is sprayed at bamboo shoots surface with atomizer, dry in the air 30min；
Step 7, packaging sterilizing：Bamboo shoots after immersion are vacuum-packed, then are sterilized with 100 ~ 110 DEG C of water vapour.
Comparative example
Preservation Treatment is carried out to bamboo shoots using conventional antistaling agent processing method, the composition and content of the antistaling agent are：D- is different
Sodium ascorbate 76wt%-89wt%, potassium sorbate or citric acid 10wt%-20wt%, sodium pyrophosphate 1wt%-4wt%.
When using antistaling agent, every barrel of ripe bamboo shoots separately with salt, and submerge ripe bamboo shoots in addition to antistaling agent with clear water, be then vented-
Sealing-preserve, wherein ripe bamboo shoots: antistaling agent: the weight ratio of salt is 97-99: 0.3-0.4: 1.07-2.5.
Experiment：The method that embodiment 1, embodiment 2 and comparative example is respectively adopted carries out Preservation Treatment to bamboo shoots, then tests
Mouthfeel of the bamboo shoots after 100 days, color and luster and chemical residual, and test the respective shelf-life, obtain data as follows：
Table 1
Be can be seen that from the data in table 1, embodiments of the invention 1 and embodiment 2 relative to comparative example, on mouthfeel, color and luster all
Have a clear superiority, and without any chemical residual, therefore edible meeting is safer.Although the shelf-life is not so good as comparative example, point
Analysis reason is probably that the present invention uses pure-natural biological antioxidant, and concentration affirmative is high not as chemical synthesis reagent, therefore
Shelf-life is shorter, but it is of the invention focus on safer, and the shelf-life of more than 100 days is enough.Implementing
Understood in the comparing of example 1 and embodiment 2, the shelf-life of embodiment 2 is slightly long.
Claims (4)
1. a kind of preservation method of bamboo shoots, it is characterised in that comprise the following steps：
Step one, shelling cleaning：The new fresh bamboo shoots plucked is peelled off into bamboo shoot clothing, is then cleaned with water；
Step 2, refrigeration：Store stand-by at a temperature of bamboo shoots are placed on into 2 ~ 5 DEG C；
Step 3, making ginkgo leaf powder：Fresh ginkgo leaf is cleaned, is dried, be placed in 65 ~ 70 DEG C of baking oven and dry to aqueous
It is 10% ~ 13% to measure, and is then crushed with pulverizer, crosses 60 mesh sieves and obtains ginkgo leaf powder；
Step 4, making fresh-keeping liquid：Ginkgo leaf powder and more than 60 degree of white wine are carried out into ultrasonic wave extraction at 60 DEG C together, silver
The mass ratio of apricot leaf powder and white wine is 1：20, the time of ultrasonic wave extraction is 40min, and vacuum filtration is finally carried out again, and filtrate is
It is ginkgo leaf fresh-keeping liquid；
Step 5, immersion are fresh-keeping：Bamboo shoots are taken out, 10 ~ 12min of immersion in fresh-keeping liquid is put into；
Step 6, spray vinegar：Pull bamboo shoots out and hang up, vinegar is sprayed at bamboo shoots surface with atomizer, dry in the air 30min；
Step 7, packaging sterilizing：Bamboo shoots after immersion are vacuum-packed, then are sterilized with 100 ~ 110 DEG C of water vapour.
2. the preservation method of a kind of bamboo shoots according to claim 1, it is characterised in that：Bamboo shoots are cleaned in the step one
Number of times is more than three times.
3. the preservation method of a kind of bamboo shoots according to claim 2, it is characterised in that：The white wine is 65 degree.
4. the preservation method of a kind of bamboo shoots according to claim 3, it is characterised in that：The soak time is 12min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611073003.3A CN106720231A (en) | 2016-11-29 | 2016-11-29 | A kind of preservation method of bamboo shoots |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611073003.3A CN106720231A (en) | 2016-11-29 | 2016-11-29 | A kind of preservation method of bamboo shoots |
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| CN106720231A true CN106720231A (en) | 2017-05-31 |
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| CN201611073003.3A Pending CN106720231A (en) | 2016-11-29 | 2016-11-29 | A kind of preservation method of bamboo shoots |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107890044A (en) * | 2017-11-27 | 2018-04-10 | 广西驰胜农业科技有限公司 | A kind of processing method of bambusa textile bamboo shoot |
| 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 |
| CN108419832A (en) * | 2018-03-30 | 2018-08-21 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of refreshing bamboo shoots and products thereof |
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| CN1416711A (en) * | 2002-10-31 | 2003-05-14 | 鲁静波 | Vinegar soaking and quick freezing method for preserving fresh bamboo shoots |
| CN101884408A (en) * | 2010-06-24 | 2010-11-17 | 重庆市武隆县海景中药研究所 | Ginkgo leaf leaching liquor and preparation method thereof |
| CN103202332A (en) * | 2012-01-17 | 2013-07-17 | 朱卫国 | Vinegar-boiled bamboo shoots |
| CN105767157A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Vinegar boiled bamboo shoot preservation method |
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2016
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|---|---|---|---|---|
| CN1416711A (en) * | 2002-10-31 | 2003-05-14 | 鲁静波 | Vinegar soaking and quick freezing method for preserving fresh bamboo shoots |
| CN101884408A (en) * | 2010-06-24 | 2010-11-17 | 重庆市武隆县海景中药研究所 | Ginkgo leaf leaching liquor and preparation method thereof |
| CN103202332A (en) * | 2012-01-17 | 2013-07-17 | 朱卫国 | Vinegar-boiled bamboo shoots |
| CN105767157A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Vinegar boiled bamboo shoot preservation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107890044A (en) * | 2017-11-27 | 2018-04-10 | 广西驰胜农业科技有限公司 | A kind of processing method of bambusa textile bamboo shoot |
| 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 |
| CN108419832A (en) * | 2018-03-30 | 2018-08-21 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of refreshing bamboo shoots and products thereof |
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