CN110537568A - Frozen fresh sulfur-free bamboo shoot and preparation method thereof - Google Patents
Frozen fresh sulfur-free bamboo shoot and preparation method thereof Download PDFInfo
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- CN110537568A CN110537568A CN201910645545.0A CN201910645545A CN110537568A CN 110537568 A CN110537568 A CN 110537568A CN 201910645545 A CN201910645545 A CN 201910645545A CN 110537568 A CN110537568 A CN 110537568A
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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
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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
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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Abstract
the invention discloses a frozen fresh sulfur-free bamboo shoot and a preparation method thereof, wherein the frozen fresh sulfur-free bamboo shoot is prepared by removing the bamboo shoot skin from fresh bamboo shoots, sequentially rinsing the fresh bamboo shoots with 0.1% saline water, soaking the fresh bamboo shoots in clear water, then cutting the fresh bamboo shoots, soaking the fresh bamboo shoots in the clear water, fishing out, pre-boiling, cooling, quickly freezing by liquid nitrogen for three times, finally coating ice, vacuum packaging and refrigerating. The invention removes the bitterness of the bamboo shoots by adopting a salt washing and pre-boiling process, passivates enzyme activity, does not adopt any sulfur preparation for color protection treatment, adopts a liquid nitrogen quick-freezing process, maintains the color and texture of the product to the maximum extent, and the color and the texture of the ice fresh bamboo shoots are close to those of the fresh bamboo shoots, thereby having good quality. And a three-stage liquid nitrogen quick-freezing technology is applied at the later stage, so that the crisp and tender taste and light yellow color of the bamboo shoots can be kept to the maximum extent while the refrigeration energy consumption is reduced. The process of coating ice on the bamboo shoot shell can slow down the color change and the texture damage of the bamboo shoots, improve the product quality, and ensure that the boiled bamboo shoots are more crisp and tender than the boiled bamboo shoots, and have wider application range.
Description
Technical Field
the invention relates to the field of food processing, in particular to a preparation method of a frozen fresh sulfur-free bamboo shoot and the frozen fresh sulfur-free bamboo shoot prepared by the method.
background
Bamboo shoots are the buds of bamboo, also known as bamboo shoots. The bamboo is perennial evergreen herbaceous plant, and the edible part is primary, tender and fat, short and strong bud or penis. The bamboo is native to China, and has various types, strong adaptability and wide distribution. Bamboo shoots are sweet and slightly cold in nature and have the effects of clearing heat and dissolving phlegm, benefiting diaphragm and cooling stomach, quenching thirst and tonifying qi and the like. Bamboo shoots also contain a large amount of cellulose, and not only can promote intestinal peristalsis, remove food retention and prevent constipation, but also are good food for fat people to lose weight.
in recent years, with the popularization of high-yield technology of bamboo shoot forests and bamboo shoot and bamboo dual-purpose forests, the yield of fresh bamboo shoots in China is gradually increased year by year. The bamboo shoots are strong in seasonality and not storage-resistant, and the pulp fibers are easy to age and rot and are not beneficial to long-distance transportation, so that the rest of the bamboo shoots are all used for processing canned bamboo shoots and dried bamboo shoots (including various fresh-keeping bamboo shoots such as boiled bamboo shoots, seasoned bamboo shoots, sheep tail bamboo shoots and salted bamboo shoots, and special dried bamboo shoots such as green dried bamboo shoots, dried Tianmu bamboo shoots, fermented dried bamboo shoots, magnolia slices and dried salted bamboo shoots) except 40% of fresh bamboo shoots.
at present, the most utilized bamboo shoots are clear water bamboo shoots, the processing technology is mature, and the production equipment is complete. Most bamboo shoot processing enterprises in China adopt normal-pressure direct heating sterilization to process bamboo shoots, which easily causes the phenomena of nonuniform heating of products, microbial hazards such as rancidity, soft rot and bag expansion and the like, and influences the quality of the products. In order to guarantee the shelf life of the product, most of the commercially available clear water bamboo shoot cans are added with chemical preservatives such as sodium benzoate and potassium sorbate to prolong the shelf life of the product. However, recent food safety studies have shown that excessive addition and abuse of chemical preservatives present a greater potential health hazard to consumers. Meanwhile, in order to ensure that bamboo shoot raw materials are not rotten or deteriorated, a large amount of sodium sulfite is used for corrosion prevention and decolorization in the pretreatment of the raw materials in the conventional processing technology, and long-time desulfurization is forced in the later stage of production, so that the mode not only causes pollution to the environment, but also increases the production period and the cost; if the desulfurization is not thorough, the sulfur content in the product can exceed the standard, and the health of consumers is harmed.
Application number 201010579476.7 discloses a processing method for fresh-keeping bamboo shoots, which comprises the following specific steps: (1) and de-enzyming: placing the collected fresh bamboo shoots for 2-4 hours, boiling the fresh bamboo shoots with water for 15-20 minutes, taking out and draining the water; (2) and pickling: adding salt and sodium pyrosulfite into the de-enzymed bamboo shoots, uniformly stirring for 3-4 times, storing the bamboo shoots in a shady and cool place in a dark place, and pickling for 5-8 days; by mass: 15% of salt and 0.5% of sodium metabisulfite; (3) rinsing and removing impurities; (4) and (3) sterilization: soaking the bamboo shoots in 0.04-0.06% (mass percentage concentration) of chlorine dioxide disinfectant for 8-12 minutes; (5) preparing fresh-keeping liquid according to 100 kg of water, 6-8 kg of salt, 40-50 g of sodium benzoate and 80-100 g of edible alcohol with the purity of 95%; (6) and vacuum packaging: packaging the bamboo shoots with a packaging bag, adding 40 percent (mass percent) of fresh-keeping liquid, and packaging with a vacuum packaging machine to obtain the finished product. The main disadvantages of the method are that the used sodium metabisulfite has sulfur dioxide smell, acid and salt, the applied sodium benzoate is used as a chemical preservative, a series of carcinogenic hidden dangers exist, the salt content is high, the sodium metabisulfite has certain alcohol smell, and the vacuum packaging is complex.
application No. 200910264845.0 discloses a fresh bamboo shoot coating preservative prepared from an edible material, and particularly discloses a fresh bamboo shoot coating preservative prepared from all edible materials. The main components of the antibacterial agent comprise one or more of natural plant gum, polysaccharides, natural high molecular substances, stabilizing agents, bacteriostatic agents and the like. The preparation method comprises dissolving the above materials at a certain ratio, stirring, heating to accelerate dissolution, cooling, and making into aqueous solution or colloidal solution. The preservative has certain potential safety hazard because of the existence of substances such as stabilizers, bacteriostats and the like with unknown components, and meanwhile, the bacteriostats also influence the microbial population in the gastrointestinal tract to a greater or lesser extent or have residues.
Application No. 201110414487.4 discloses a bamboo shoot preservative and application thereof, and discloses a coating preservation method of fresh dendrocalamus latiflorus, namely soaking cleaned bamboo shoots in the bamboo shoot preservative, and drying the soaked bamboo shoots, and specifically discloses that the formula of the bamboo shoot preservative is as follows: 0.05 to 0.1 mass percent of salicylic acid aqueous solution and 1.0 to 1.5 mass percent of chitosan coating liquid. The disadvantages of this method are: the long-term eating of the health food can cause the poisoning of salicylic acid and salts thereof, the toxicological action of the health food is mainly shown as direct stimulation to the central nervous system and the digestive tract, and the like, and potential safety hazards exist.
In view of the analysis, the chilled sulfur-free bamboo shoots which can maintain the color and texture of the product to the maximum extent without any sulfur preparation, have crisp and tender mouthfeel and light yellow color, are more crisp and tender in mouthfeel than the fresh bamboo shoots after being directly cooked and have wide application range are urgently needed in the industry at present.
Disclosure of Invention
in view of the defects, the invention provides the frozen and fresh sulfur-free bamboo shoots which can maintain the color and texture of the product to the maximum extent without adopting any sulfur preparation for color protection treatment, have crisp and tender mouthfeel and light yellow color, are more crisp and tender in mouthfeel than the fresh water bamboo shoots after being directly cooked, and have wide application range. The invention is realized by the following means:
A preparation method of frozen fresh sulfur-free bamboo shoots comprises the following steps:
(1) Cleaning: rinsing the fresh bamboo shoots without the bamboo shoot skins for 2-3 times with saline water to remove surface impurities, soaking for 3-5min with clear water, and changing water for 1-2 times to obtain fresh bamboo shoots for later use;
(2) finishing and slitting: removing old root of fresh bamboo shoot, cutting into 10-15cm long pieces, cutting into two halves, soaking in clear water, and collecting cut bamboo shoot;
(3) Pre-cooking: adding water into the interlayer pot, boiling, pre-boiling the cut bamboo shoots in the interlayer pot, and taking out to obtain pre-boiled bamboo shoots for later use;
(4) And (3) cooling: soaking the pre-cooked bamboo shoots in clear water, repeatedly changing water for 3-4 times, cooling to normal temperature, and draining for later use;
(5) Liquid nitrogen quick freezing: placing the cooled pre-cooked bamboo shoots on a mesh belt of a liquid nitrogen instant freezer to carry out three-stage sectional type liquid nitrogen instant freezing;
(6) Ice coating: soaking the quick-frozen bamboo shoots in a cold water tank through a mesh belt, taking out the quick-frozen bamboo shoots along with the mesh belt, draining, and repeatedly soaking for 3-4 times;
(7) And (3) vacuum packaging: carrying out vacuum packaging on the ice fresh bamboo shoots individually;
(8) and (3) refrigerating: and (4) refrigerating and storing the packaged fresh frozen bamboo shoots at the temperature of 18 ℃ below zero.
Further, the concentration of the saline water in the step (1) is 0.1%, and each rinsing time is 3-5 min.
Further, the mass ratio of the water to the cut bamboo shoots in the step (3) is 3: 1.
Further, the precooking time in the step (3) is 20 min.
Further, the temperature of the clean water in the step (4) is 20-25 ℃, and the soaking time is 5-10min each time.
Further, the three-stage sectional type liquid nitrogen quick freezing in the step (5) is as follows: the temperature of the first stage is-40 deg.C for 5min, the temperature of the second stage is-90 deg.C for 10min, and the temperature of the third stage is-50 deg.C for 5 min.
Further, the temperature of the cold water pool in the step (6) is 0-4 ℃, and the soaking time is 70-90s each time.
further, the time interval of the repeated soaking in the step (6) is 100-120 s.
further, the air temperature of the ice coating in the step (6) is less than or equal to-8 ℃, and the thickness of the ice shell is 0.3-0.5 cm.
the invention also discloses the frozen fresh sulfur-free bamboo shoot prepared by any preparation method.
the method adopts liquid nitrogen quick-freezing three-stage temperature regulation to treat the bamboo shoots, aims to reduce energy consumption, simultaneously furthest retains the crisp and tender taste and the yellowish color thereof, has low damage degree on cells and protoplasm, and has small damage to the texture of the bamboo shoots during thawing. Therefore, a thermometer is adopted to measure the central temperature of the bamboo shoots, the central temperature of the bamboo shoots is recorded to be reduced by 0 ℃, 0-5 ℃ and-5 ℃ to-18 ℃, and the specific operation process is as follows:
Group 1 is subjected to quick-freezing treatment at-30 ℃;
2 groups adopt quick-freezing treatment at-50 ℃;
quick-freezing at-90 deg.C in group 3;
The 4 groups adopt a first stage with the temperature set at-30 ℃ for 5min, a second stage with the temperature set at-90 ℃ for 10min, and a third stage with the temperature set at-50 ℃ for 5 min.
the center fall time of bamboo shoots for each group of samples is shown in table 1.
TABLE 1 center falling time of bamboo shoot at different quick-freezing temperatures
。
as can be seen from Table 1, the single liquid nitrogen quick freezing temperature treatment is adopted, 17.7min is required for quick freezing treatment at the set temperature of minus 18 ℃, 23.3min is required for quick freezing treatment at the set temperature of minus 30 ℃, the longer the quick freezing time is, the greater the damage to the texture of bamboo shoots is, the freezing requirement can be met at 18.1min through three-stage temperature adjustment treatment, the energy consumption is lower, and the reasonable mode is that in order to set the liquid nitrogen quick freezing machine, according to different temperature conditions, the section from room temperature to 0 ℃ is set as the processing time of minus 30 ℃ for 5min, the section from 0 ℃ to minus 5 ℃ is set as the processing time of minus 90 ℃ for 10min, and the section from minus 5 ℃ to minus 18 ℃ is set as the processing time of minus 50 ℃ for 5 min.
The invention has the beneficial effects that:
(1) The invention removes the bitterness of the bamboo shoots by adopting a salt washing and pre-boiling process, passivates enzyme activity, does not adopt any sulfur preparation for color protection treatment, adopts a liquid nitrogen quick-freezing process, maintains the color and texture of the product to the maximum extent, and the color and the texture of the ice fresh bamboo shoots are close to those of the fresh bamboo shoots, thereby having good quality.
(2) The three-stage liquid nitrogen quick freezing technology and the sectional facility temperature can achieve the same quick freezing effect and reduce the refrigeration energy consumption. After quick freezing by liquid nitrogen, the bamboo shoots retain the crisp and tender mouthfeel and the light yellow color thereof to the maximum extent, have low damage degree on cells and protoplasm and have small damage to the texture of the bamboo shoots during thawing.
(3) The invention adopts the process of coating ice on the bamboo shoot shell, forms a layer of transparent ice shell outside the bamboo shoot to increase the added value of the appearance of the product, isolates air, reduces drying loss, slows down the color change and the texture damage of the bamboo shoot, improves the product quality, and has more crisp and tender mouthfeel after being boiled than the fresh water bamboo shoot, and has wider application range.
drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
Example 1
preparation method of frozen fresh sulfur-free bamboo shoots
(1) Cleaning: rinsing the fresh bamboo shoots without the bamboo shoot skins for 2 times with 0.1% saline water, rinsing for 4min each time, removing surface impurities, soaking for 4min with clear water, and changing water for 1 time to obtain fresh bamboo shoots for later use;
(2) Finishing and slitting: removing old roots of the fresh bamboo shoots, cutting the fresh bamboo shoots into 12cm long, cutting the fresh bamboo shoots into two halves, and soaking the two halves in clear water to obtain cut bamboo shoots for later use;
(3) Pre-cooking: adding water into the interlayer pot, putting the cut bamboo shoots into the interlayer pot for precooking after the water is boiled, and fishing out the bamboo shoots to obtain precooked bamboo shoots for later use, wherein the mass ratio of the water to the cut bamboo shoots is 3: 1;
(4) And (3) cooling: soaking the pre-cooked bamboo shoots in clear water at 22 ℃ for 7.5min, repeatedly changing water for 3 times, cooling to normal temperature, and draining for later use;
(5) Liquid nitrogen quick freezing: placing the cooled pre-cooked bamboo shoots on a mesh belt of a liquid nitrogen instant freezer to carry out three-stage sectional type liquid nitrogen quick freezing, wherein the temperature of the first stage is-40 ℃ for 5min, the temperature of the second stage is-90 ℃ for 10min, and the temperature of the third stage is-50 ℃ for 5 min;
(6) ice coating: soaking the quick-frozen bamboo shoots in a 2 ℃ cold water pool for 80s through a mesh belt, taking out the quick-frozen bamboo shoots along with the mesh belt, draining, repeatedly soaking for 3 times, wherein the soaking time interval is 110s each time, the air temperature for coating ice is less than or equal to-8 ℃, and the thickness of an ice shell is 0.4 cm;
(7) And (3) vacuum packaging: carrying out vacuum packaging on the ice fresh bamboo shoots individually;
(8) And (3) refrigerating: and (4) refrigerating and storing the packaged fresh frozen bamboo shoots at the temperature of 18 ℃ below zero.
Example 2
preparation method of frozen fresh sulfur-free bamboo shoots
(1) Cleaning: rinsing the fresh bamboo shoots without the bamboo shoot skins for 2 times with 0.1% saline water, rinsing for 3min each time, removing surface impurities, soaking for 3min with clear water, and changing water for 1 time to obtain fresh bamboo shoots for later use;
(2) Finishing and slitting: removing old roots of the fresh bamboo shoots, cutting the fresh bamboo shoots into 10cm long, cutting the fresh bamboo shoots into two halves, and soaking the two halves in clear water to obtain cut bamboo shoots for later use;
(3) Pre-cooking: adding water into the interlayer pot, putting the cut bamboo shoots into the interlayer pot for precooking after the water is boiled, and fishing out the bamboo shoots to obtain precooked bamboo shoots for later use, wherein the mass ratio of the water to the cut bamboo shoots is 3: 1;
(4) And (3) cooling: soaking the pre-cooked bamboo shoots in clear water at 20 ℃ for 5min, repeatedly changing water for 3 times, cooling to normal temperature, and draining for later use;
(5) Liquid nitrogen quick freezing: placing the cooled pre-cooked bamboo shoots on a mesh belt of a liquid nitrogen instant freezer to carry out three-stage sectional type liquid nitrogen quick freezing, wherein the temperature of the first stage is-40 ℃ for 5min, the temperature of the second stage is-90 ℃ for 10min, and the temperature of the third stage is-50 ℃ for 5 min;
(6) Ice coating: soaking the quick-frozen bamboo shoots in a 0 ℃ cold water pool for 70s through a mesh belt, fishing up the quick-frozen bamboo shoots along with the mesh belt, draining, repeatedly soaking for 3 times, wherein the soaking time interval is 100s each time, the air temperature for coating ice is less than or equal to-8 ℃, and the thickness of an ice shell is 0.3 cm;
(7) and (3) vacuum packaging: carrying out vacuum packaging on the ice fresh bamboo shoots individually;
(8) and (3) refrigerating: and (4) refrigerating and storing the packaged fresh frozen bamboo shoots at the temperature of 18 ℃ below zero.
Example 3
preparation method of frozen fresh sulfur-free bamboo shoots
(1) Cleaning: rinsing the fresh bamboo shoots without the bamboo shoot skins for 3 times with 0.1% saline water, rinsing for 5min each time, removing surface impurities, soaking for 5min with clear water, and changing water for 2 times to obtain fresh bamboo shoots for later use;
(2) Finishing and slitting: removing old roots of the fresh bamboo shoots, cutting the fresh bamboo shoots into 15cm long, cutting the fresh bamboo shoots into two halves, and soaking the two halves in clear water to obtain cut bamboo shoots for later use;
(3) pre-cooking: adding water into the interlayer pot, putting the cut bamboo shoots into the interlayer pot for precooking after the water is boiled, and fishing out the bamboo shoots to obtain precooked bamboo shoots for later use, wherein the mass ratio of the water to the cut bamboo shoots is 3: 1;
(4) And (3) cooling: soaking the pre-cooked bamboo shoots in clear water at 25 ℃ for 10min, repeatedly changing water for 4 times, cooling to normal temperature, and draining for later use;
(5) Liquid nitrogen quick freezing: placing the cooled pre-cooked bamboo shoots on a mesh belt of a liquid nitrogen instant freezer to carry out three-stage sectional type liquid nitrogen quick freezing, wherein the temperature of the first stage is-40 ℃ for 5min, the temperature of the second stage is-90 ℃ for 10min, and the temperature of the third stage is-50 ℃ for 5 min;
(6) Ice coating: soaking the quick-frozen bamboo shoots in a 4 ℃ cold water tank for 90s through a mesh belt, fishing up the quick-frozen bamboo shoots along with the mesh belt, draining, repeatedly soaking for 4 times, wherein the soaking time interval is 120s each time, the air temperature of ice coating is less than or equal to-8 ℃, and the thickness of an ice shell is 0.5 cm;
(7) And (3) vacuum packaging: carrying out vacuum packaging on the ice fresh bamboo shoots individually;
(8) and (3) refrigerating: and (4) refrigerating and storing the packaged fresh frozen bamboo shoots at the temperature of 18 ℃ below zero.
comparative example 1
bamboo shoot fresh water method
(1) cleaning: fishing up the qualified fresh bamboo shoots, rinsing the bitter bamboo shoots with 0.1% saline water for 3-5min and 2-3 times, and removing impurities such as redundant bamboo shoot coats on the surfaces;
(2) Finishing and slitting: arranging fresh bamboo shoots into 10-15cm long, removing the older parts at the bottoms of the bamboo shoots, cutting the bamboo shoots into two halves by a knife pair, and soaking in clear water;
(3) pre-cooking: fishing out the bitter bamboo shoots cut in pairs according to the following water: pre-boiling bamboo shoots in a boiling jacketed kettle at a ratio of bamboo shoot =3:1 for 20min, and taking out;
(4) And (3) cooling: placing the pre-cooked bitter bamboo shoots in clear water of 5-10 ℃, soaking for 5-10min, repeatedly changing water for 3-4 times, cooling the bamboo shoots to normal temperature, and draining;
(5) preparing a fresh-keeping solution: mixing water with 0.1% citric acid, and stirring for several times to fully dissolve the citric acid;
(6) packaging: bagging the fresh-keeping solution and the bamboo shoots according to the ratio of 2:1, and packaging by using a heat sealing machine;
(7) And (3) sterilization: placing the packaged bitter bamboo shoots in a single layer, sterilizing by adopting a sterilization pot, and setting conditions: the temperature is 90-100 ℃, the time is 30-40 min, and the pressure is 0.1-0.2 MPa;
(8) and (3) cooling: and (4) pouring cold water into the sterilization pot, cooling to the normal temperature, taking out, and removing impurities on the surface of the packaging bag by using the cold water to obtain a finished product.
Comparative example 2
Preparation method of quick-frozen bamboo shoots
(1) cleaning: rinsing the fresh bamboo shoots without the bamboo shoot skins with 0.1% saline water for 3-5min for 2-3 times, removing surface impurities, soaking in clean water for 3-5min after the saline water rinsing is finished, and repeating for 1-2 times after water is changed;
(2) finishing and slitting: arranging the fresh bamboo shoots into 10-15cm long, removing the older parts at the bottoms of the bamboo shoots, cutting the bamboo shoots into two halves by a knife, and soaking the bamboo shoots in clear water;
(3) pre-cooking: fishing out the cut bamboo shoots according to the following water: the ratio of the bamboo shoots to the bamboo shoots is =3:1, after the water is boiled, the bamboo shoots are put into a jacketed kettle to be precooked for 20min and then fished out;
(4) and (3) cooling: placing the pre-cooked bamboo shoot blocks in clear water of 20-25 ℃, soaking for 5-10min, repeatedly changing water for 3-4 times, cooling the bamboo shoots to normal temperature, and draining;
(5) Quick-freezing: freezing fresh bamboo shoot at-18 deg.C for 5-8 hr;
(6) ice coating: soaking the quick-frozen bamboo shoots in a 0-4 ℃ cold water pool through a mesh belt for 70-90s, fishing up along with the mesh belt, draining, repeatedly soaking for 3-4 times at an interval of 100-120s, wherein the air temperature is required to be less than or equal to-8 ℃, and the thickness of an ice shell is 0.3-0.5 cm;
(7) and (3) vacuum packaging: carrying out vacuum packaging on the ice fresh bamboo shoots individually;
(8) and (3) refrigerating: and (4) refrigerating and storing the packaged fresh frozen bamboo shoots at the temperature of 18 ℃ below zero.
Test example 1
Texture evaluation of samples obtained in examples and comparative examples
1. hardness of
hardness was measured using a texture analyzer. The samples of examples 1-3 and comparative example 2 were thawed at room temperature for 2-3h, boiled in boiling water for 3-5min, and the sample of comparative example 1 was directly treated. Taking a bamboo shoot part sample 5-8cm away from the shoot tip, cutting into 1cm by 1cm slices, and placing under a probe P36R of a texture analyzer for TPA test. The texture instrument parameters were as follows: the speed before measurement is 2mm/s, and the test speed is 1 mm/s; the measured rate is consistent with the measured rate; degree of compression 70%; the pause time is 5 s; data acquisition rate: 400 pps; trigger value 5 g. The test was repeated no less than 10 times per sample. The specific results are shown in table 2:
Table 2 examples comparative example hardness measurements
。
As can be seen from Table 2, the hardness of the example 1-3 is significantly higher than that of the comparative example 1-2, which shows that the fresh ice bamboo shoots can better maintain the taste of the fresh water bamboo shoots and do not have a softer phenomenon compared with the fresh water bamboo shoots; compared with the common quick-frozen bamboo shoots, the quick-frozen bamboo shoots with liquid nitrogen have less damage to textures and better quality.
2. color and luster
the bamboo shoot samples of the examples and the comparative examples are cut into 2cm by 2cm sheets, a colorimetric plate with a 3mm aperture is selected by a full-automatic color difference meter, the culture dish is used for containing the samples to detect L, a and b values, and each sample is tested repeatedly for not less than 5 times.
l × indicates blackness in brightness, L × =0 indicates black, L × =100 indicates white, and various grays-whites are between 0 and 100; a represents the degree of red compared to green, from green to red, the value of a varies from-80 to 100; b represents the degree of comparison of yellow to blue, from blue to yellow, and b varies from-80 to 70. Larger L indicates more white and smaller L indicates more black, larger a indicates more red and smaller b indicates more yellow and smaller b indicates more blue. Specific results are shown in table 3:
Table 3 examples comparative example color difference measurement
。
As can be seen from Table 3, the L values of the examples 1 to 3 are obviously higher than those of the comparative examples 1 to 2, which shows that the fresh-frozen bamboo shoots have better color brightness maintenance and better and brighter color compared with the fresh-water bamboo shoots and the common quick-frozen bamboo shoots; the values of the examples 1 to 3 a are higher than those of the comparative examples 1 to 2, which shows that the fresh bamboo shoots are greener, closer to the color of the fresh bamboo shoots and better in quality compared with the fresh bamboo shoots and the common quick-frozen bamboo shoots; the values of examples 1 to 3 b are higher than those of comparative examples 1 to 2, which shows that the fresh bamboo shoots are lighter in yellow and in a light yellow state than the common quick-frozen bamboo shoots, and the yellow of the fresh bamboo shoots and the common quick-frozen bamboo shoots is deepened, so that the product quality is influenced.
3. Sensory evaluation
the examples 1 to 3 and the comparative example 2 are unfrozen at room temperature for 2 to 3 hours; after completion of thawing, examples 1-3 and comparative examples 1-2 were boiled in boiling water for 3-5min for sensory evaluation.
the evaluation method comprises the following steps: firstly, a proper amount of sample is put in a white vessel, the appearance of the bamboo shoot sample is observed, the smell of the bamboo shoot sample is smelled, the color and the tissue form of the bamboo shoot sample are observed, and the taste of the bamboo shoot sample is evaluated by chewing and tasting. The evaluation items and evaluation criteria are shown in Table 4, and the sensory evaluation results are shown in Table 5.
TABLE 4 sensory evaluation Table
。
TABLE 5 sensory evaluation results
。
As can be seen from Table 5, the sensory evaluation scores of the examples 1 to 3 are higher than those of the comparative examples 1 to 2, which shows that the fresh ice bamboo shoots are superior to the fresh water bamboo shoots and the common quick-frozen bamboo shoots in color, smell, taste and tissue state, the color is better and brighter, the taste is closer to the texture of the fresh bamboo shoots, the phenomena of deformation, softening, peculiar smell and the like are avoided, and the quality of the fresh ice bamboo shoots is better.
Claims (10)
1. a preparation method of frozen fresh sulfur-free bamboo shoots is characterized by comprising the following steps:
(1) Cleaning: rinsing the fresh bamboo shoots without the bamboo shoot skins for 2-3 times with saline water to remove surface impurities, soaking for 3-5min with clear water, and changing water for 1-2 times to obtain fresh bamboo shoots for later use;
(2) Finishing and slitting: removing old root of fresh bamboo shoot, cutting into 10-15cm long pieces, cutting into two halves, soaking in clear water, and collecting cut bamboo shoot;
(3) Pre-cooking: adding water into the interlayer pot, boiling, pre-boiling the cut bamboo shoots in the interlayer pot, and taking out to obtain pre-boiled bamboo shoots for later use;
(4) And (3) cooling: soaking the pre-cooked bamboo shoots in clear water, repeatedly changing water for 3-4 times, cooling to normal temperature, and draining for later use;
(5) Liquid nitrogen quick freezing: placing the cooled pre-cooked bamboo shoots on a mesh belt of a liquid nitrogen instant freezer to carry out three-stage sectional type liquid nitrogen instant freezing;
(6) Ice coating: soaking the quick-frozen bamboo shoots in a cold water tank through a mesh belt, taking out the quick-frozen bamboo shoots along with the mesh belt, draining, and repeatedly soaking for 3-4 times;
(7) and (3) vacuum packaging: carrying out vacuum packaging on the ice fresh bamboo shoots individually;
(8) And (3) refrigerating: and (4) refrigerating and storing the packaged fresh frozen bamboo shoots at the temperature of 18 ℃ below zero.
2. The method as claimed in claim 1, wherein the brine concentration in the step (1) is 0.1%, and the rinsing time is 3-5min per time.
3. the preparation method of claim 1, wherein the mass ratio of the water to the cut bamboo shoots in the step (3) is 3: 1.
4. The method of claim 1, wherein the precooking time of step (3) is 20 min.
5. the preparation method according to claim 1, wherein the temperature of the clean water in the step (4) is 20-25 ℃, and the soaking time is 5-10min each time.
6. The method for preparing the compound of claim 1, wherein the three-stage sectional type liquid nitrogen quick freezing in the step (5) is as follows: the temperature of the first stage is-40 deg.C for 5min, the temperature of the second stage is-90 deg.C for 10min, and the temperature of the third stage is-50 deg.C for 5 min.
7. The preparation method according to claim 1, wherein the temperature of the cold water pool in the step (6) is 0-4 ℃, and the soaking time is 70-90s each time.
8. the method as claimed in claim 1, wherein the time interval between the repeated soaking in step (6) is 100-120 s.
9. The method for preparing the ice coating of claim 1, wherein the air temperature of the ice coating in the step (6) is less than or equal to-8 ℃, and the thickness of the ice shell is 0.3-0.5 cm.
10. a frozen fresh sulphur-free bamboo shoot obtainable by the method of any one of claims 1 to 9.
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