CN112535204A - Method for whole-process multi-section synergistic sterilization and freshness preservation of qiongzhuensis bamboo shoot shreds - Google Patents
Method for whole-process multi-section synergistic sterilization and freshness preservation of qiongzhuensis bamboo shoot shreds Download PDFInfo
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- CN112535204A CN112535204A CN202011395412.1A CN202011395412A CN112535204A CN 112535204 A CN112535204 A CN 112535204A CN 202011395412 A CN202011395412 A CN 202011395412A CN 112535204 A CN112535204 A CN 112535204A
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- parts
- tumidinoda
- bamboo shoot
- filament
- bamboo
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Classifications
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- 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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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
The invention discloses a method for whole-process multi-section synergistic sterilization and fresh-keeping of qiongzhu bamboo shoot strips, which comprises the steps of carrying out blanching on qiongzhu bamboo shoots with shells, then removing the shells, putting the qiongzhu bamboo shoots into a blanching and enzyme deactivating machine for cooking and enzyme deactivating, carrying out color protection and brittleness protection after whole grains or half cutting, wherein a compound color protection liquid is prepared by dissolving vitamin C, D-isoascorbic acid, sodium chloride and citric acid in water according to a certain proportion, and a brittleness protection agent is prepared by dissolving calcium chloride, sodium alginate and pectin in water according to a certain proportion; then shredding, pickling to remove bitter taste, mixing materials, vacuum packaging, performing ultrahigh pressure treatment, precooling and liquid nitrogen quick freezing treatment, and freezing at low temperature to realize long-term storage. The method can prolong the storage time of the qiongzhuea tumidinodae strip to 2 years, improve the fresh-keeping effect, well preserve the original functional components of the raw materials, ensure that the color and the hardness of the qiongzhuea tumidinodae strip are close to those of fresh bamboo shoots, and have the advantages of good taste, safe product and no sulfur residue.
Description
Technical Field
The invention relates to a whole-process multi-section synergistic sterilization and fresh-keeping method for a tumidinoda bamboo shoot strip, in particular to a whole-process multi-section synergistic sterilization and fresh-keeping technology and a processing method for a special pretreatment raw material for long-term storage of a tumidinoda bamboo shoot strip szechuan pickle.
Background
Qiongzhuea, a mixed bamboo used as both medium and small bamboo material, is one of two rare bamboo species listed in the first catalog of protected plants rare or endangered in China, and the national three-stage protection bamboo species. The qiongqiongzhuea tumidinoda is a natural vegetable, is rich in nutrition, has the nutritional characteristics of high protein, high dietary fiber, low fat and low calorie, and is also rich in minerals, amino acids, various vitamins, trace elements and the like. Qiongtumidinoda tumidinoda is sweet in property, treats diabetes, induces urination, clears the lung and eliminates phlegm, has certain curative effects on edema, ascites acute nephritis, cough and asthma and the like, and also has health care functions of resisting cancer, preventing cancer and resisting aging, so that qionguetuoda is frequently used as a raw material of Sichuan vegetable and is deeply loved by people. The harvesting period of qionguea tumidinoda bamboo shoots is mostly concentrated in high temperature and high humidity in spring and summer, the vitality of the picked bamboo shoots is vigorous, the lignification process of qionguea tumidinoda bamboo shoots can be accelerated due to the change of the physiological environment, in addition, phenolic substances (tannin, tyrosine and the like) in qionguea bamboo shoots can be oxidized into quinone substances to cause browning of bamboo shoots, and the commodity value and the edible value are lost after 2-3 days at normal temperature. And the sensory quality of the fresh-cut qiongzhuea tumidinodae strip is rapidly reduced due to mechanical damage, so that the browning is faster and the storage time is shorter. At present, the commonly used bamboo shoot preservation technologies comprise quick-freezing preservation, modified atmosphere preservation, irradiation preservation, chemical preservative preservation and the like, but most of the bamboo shoot shreds are preserved and processed by using a single preservation technology in the market, so that the problems of short preservation time, low product safety, loss of nutrient components, reduced edible mouthfeel and the like exist. In addition, in recent years, the demand of people for natural foods is continuously increased, the food safety awareness is continuously enhanced, and at present, the high commodity value of the tumidinoda bamboo shoots in domestic and foreign markets provides higher requirements for the quality of related products, so that the development of an effective storing and fresh-keeping technology for the tumidinoda bamboo shoots is urgently needed to solve the defects, and a high-quality pretreatment raw material is provided for the research and development of the ligusticum wallichii.
Disclosure of Invention
The invention overcomes the defects of the prior art, provides a method for whole-process multi-section synergistic sterilization and freshness preservation of qiongzhuea tumidinodae bamboo shoot filament, and aims to provide a freshness preservation processing technology capable of effectively maintaining the original quality of qiongzhuea tumidinodae bamboo shoot filament for a long time.
In order to achieve the above object, one embodiment of the present invention adopts the following technical solutions:
a method for whole-process multi-section synergistic sterilization and freshness preservation of qiongzhuea tumidinoda bamboo shoot shreds comprises the following steps:
(1) blanching tumidinoda with a shell;
(2) peeling off bamboo shoot shell and bamboo shoot skin, steaming at high temperature for 25-35min at 95-100 deg.C, and cooling; soaking the whole or half-cut tumidinoda bamboo shoots in the composite color protection solution for 30-40min, then soaking in the composite crisp-protecting agent for 25-35min for crisp protection, and draining;
(3) cutting qiongzhuea tumidinoda into shreds, pickling in 5% edible crude salt solution for 2-3h to remove bitter taste, washing with clear water, soaking in clear water for 10-12h, and changing water every 3-4 h;
(4) adding seasonings into the qiongzhuea tumidinoda filament, uniformly stirring, and carrying out vacuum packaging; carrying out ultrahigh pressure treatment on the packaged qiongzhu bamboo shoot filaments, namely increasing the pressure to 300-400MPa and maintaining the pressure for 10-15min, wherein the pressure increasing rate is 100 MPa/min;
(5) and (2) putting the qiongqiongzhuea tumidinoda filament into a 0-4 ℃ refrigeration house for precooling so as to reduce the temperature of the qiongzhuea filament to be less than 10 ℃, then quickly freezing by using liquid nitrogen at the temperature of-90 ℃ to-120 ℃ for 5-15min, and storing in a warehouse at the temperature of-18 ℃ after the qiongzhuea filament is quickly frozen to be packaged.
The tumidinoda bamboo shoots used in the invention are dug fresh tumidinoda bamboo shoots, and the dug fresh tumidinoda bamboo shoots are cleaned by a full-automatic spray cleaning machine and then blanched with shells. The method for blanching qiongena tumidinoda bamboo shoots with shells is to blanch the qiongena bamboo shoots with hot water at the temperature of 98-100 ℃ for 3-5min, and the blanching water is replaced every two minutes; spraying flowing water to cool the tumidinoda bamboo shoots to room temperature, and draining water through a vibrating screen assembly line.
The invention carries out blanching with a shell, and then the shell is removed, and the water is cooked and removed after blanching. The qionguea tumidinoda bamboo shoots with shells are blanched and boiled and de-shelled to deactivate enzymes in qionguea tissue, so that the activity of enzymes in qionguea tumidinoda bamboo shoot tissues is passivated, most of microorganisms attached to the surfaces of bamboo shoots are killed, the lignification and browning process of bamboo shoot meat is inhibited, the microbial pollution and the reduction of freshness thereof are prevented, and the later further fresh-keeping processing treatment is facilitated.
The qiongqiongzhuea tumidinoda is dug and can have old roots and cannot be eaten, so that bamboo shells are peeled off by using a peeling machine, after bamboo shoot coats are manually removed, the old roots are cut off, impurity foreign bodies such as bamboo shoot scraps are cleaned and removed by flowing water on a bubble cleaning machine, and then steaming and enzyme deactivation are carried out. The cooking and de-enzyming are finished in a blanching and de-enzyming machine, and the cooling after the cooking and de-enzyming is natural cooling in flowing water at normal temperature.
According to the invention, after cooking and de-enzyming, the bamboo shoot slices are not cut immediately, but the whole or half-cut tumidinoda bamboo shoots are firstly subjected to color protection and brittleness protection, so that the serious browning and the reduction of water loss brittleness of the tumidinoda bamboo shoot slices caused by mechanical damage in the slicing process are prevented, and the bamboo shoot slices are cut after the brittleness protection. The composite color protection liquid is measured according to the mass percentage and comprises the following components: 0.15 to 0.18 percent of vitamin C, 0.13 to 0.15 percent of D-isoascorbic acid, 0.65 to 0.70 percent of sodium chloride and 0.40 to 0.45 percent of citric acid. The composite crisp-protecting agent is measured according to the mass percentage and comprises the following components: 2-3% of calcium chloride, 2-3% of sodium alginate and 4-5% of pectin. The composite color protecting liquid and the composite crisp protecting agent are prepared by the components and water according to a proportion. The sulfur-free color protection liquid and the crisp protection liquid are adopted for soaking treatment, which is beneficial to color protection and crisp protection during subsequent treatment and storage period, and replaces the traditional sulfur-containing color protection agent for color protection and fresh keeping, thereby improving the safety of the product and having better fresh keeping effect.
The qiongqiongwu bamboo shoot silk has certain bitter taste, should use crude salt to pickle and remove the bitter taste, washes with the clear water after pickling, washes away the water that falls to take the bitter taste on the one hand, washes away unnecessary salt on the other hand, prevents qiongqiongwu bamboo shoot silk salt overweight. After washing, the qiongzhu bamboo shoot is required to be soaked in water for 10-12h, and water is changed for multiple times during the washing, so that bitter substances and salt inside qiongzhu bamboo shoot filaments are released into the water, and the multiple water changing is beneficial to removing more bitter substances and salt. The method is characterized in that an edible crude salt solution with the concentration of 5% is used for pickling the qiongzhu bamboo shoot filament, not only can substances with bitter taste such as tyrosine, alkaloid and tannin in the bamboo shoot filament be dissolved out, the bitter taste of the qiongzhu bamboo filament is removed, but also salt can be eluted after subsequent washing and soaking with clear water, and the consistency of the salt inside and outside the qiongzhu bamboo filament is kept.
The tumidinoda bamboo shoot strips with the bitter taste removed are seasoned by a seasoning, and the weight ratio of the tumidinoda bamboo shoot strips to the seasoning is 200: 15-18. The seasoning comprises the following components in parts by weight: 10-12 parts of chili oil, 2-3 parts of vinegar, 2-3 parts of soy sauce, 0.5-0.8 part of garlic, 0.5-0.8 part of ginger, 0.2-0.3 part of salt and 0.1-0.2 part of essence. The chili oil is prepared from the following raw materials in parts by weight: 500 parts of rapeseed oil 450-containing material, 250 parts of thick broad-bean sauce 200-containing material, 90-100 parts of dried pepper, 90-100 parts of ground peanut, 25-30 parts of sesame, 15-18 parts of ginger, 10-15 parts of fresh shallot, 10-12 parts of star anise, 8-10 parts of tsaoko cardamon, 8-10 parts of fennel, 8-10 parts of rhizoma kaempferiae, 3-5 parts of cassia bark, 3-5 parts of fructus amomi, 2-3 parts of dried orange peel, 2-3 parts of bay leaf, 2-3 parts of white cardamom, 2-3 parts of long pepper, 5-6 parts of green zanthoxylum bungeanum, 10-15 parts of salt and 3-8 parts of monosodium glutamate. The chili oil is prepared by a conventional preparation method.
The qiongzhu bamboo shoot strip is pickled by edible crude salt, the bitter taste of the bamboo shoots is thoroughly removed, and then the qiongzhu bamboo shoot strip is seasoned by chili oil and the like, so that the overall flavor and the edible quality of the qiongzhu bamboo shoot strip are improved, and convenience is brought to the later period of directly using the qiongzhu bamboo shoot strip for processing Sichuan vegetables.
The seasoned tumidinoda bamboo shoot shreds are subjected to vacuum packaging by a vacuum/inflation packaging machine, and in order to ensure complete vacuum sealing, the vacuum/inflation packaging machine has the following process parameters: air extraction time is 20s, heating time is 2s, time function regulation is 5s, heating temperature is high, internal time is 5s, and pressure reducing valve is 0.1 mp.
The packaged qiongzhu bamboo shoot filaments are subjected to ultrahigh pressure treatment, and can be finished by adopting ultrahigh pressure food treatment equipment, parameters are set for the equipment, the pressure increasing speed is controlled to be 100MPa/min, the final pressure is 300-400MPa, the pressure maintaining time is 10-15min, the temperature in a pressure box is 20-25 ℃, and the pressure medium is water. The temperature of the qiongzhu bamboo shoot filament subjected to ultrahigh pressure treatment is generally 20-25 ℃, the qiongzhu bamboo shoot filament is not immediately placed into a low-temperature storage, but is placed into a refrigeration house at 0-4 ℃ for precooling, the temperature of the qiongzhu bamboo shoot filament is firstly reduced to below 10 ℃, and then the qiongzhu bamboo shoot filament is quickly frozen by a liquid nitrogen quick freezer. And (3) cooling the temperature of the instant freezer to the quick freezing temperature, starting sample injection, quickly freezing until the central temperature of the material is less than or equal to-18 ℃, and storing the finished product in a refrigeration house at-18 ℃.
The ultra-high pressure technology is adopted to treat the vacuum-packaged bamboo shoot shreds firstly, so that most of microorganisms can be inactivated basically, the activity of enzymes related to the lignification process of the qionga bamboo shoot is passivated, the enzymatic browning is effectively prevented, the covalent bond cannot be destroyed at low temperature, the influence on small molecular substances is small, and the color and the nutrient substances of the qionga bamboo shoot shreds are reserved to the maximum extent. On the other hand, the ultrahigh pressure can also activate or reduce the activity of certain enzymes related to the flavor, so that the types and the content of the whole aroma substances are changed, thereby improving the flavor, which is close to the fresh tumidinoda bamboo shoots.
Precooling is carried out before quick-freezing treatment, so that the temperature of the materials is close to a freezing point, and the freezing speed is accelerated. The quick freezing is carried out in a short time by adopting the liquid nitrogen quick freezing, the phenomenon of redistribution of the moisture in the bamboo shoot body is obviously inhibited, the ice crystal forming speed is high, the crystal is small, the damage to cell tissues is small, the moisture loss is less during the thawing, and the reversibility and the original quality of the quick-frozen shredded bamboo shoot are ensured to the greatest extent in the long-term storage process.
The pretreatment raw material special for qiongqiongsiqiongsijiuli szechuan pickle adopts a whole-process multi-section synergistic sterilization and preservation technology, and the key steps are as follows: blanching and shelling the fresh tumidinoda bamboo shoots, putting the tumidinoda bamboo shoots into a blanching and water-removing machine for cooking and water-removing, protecting color and crispness after whole or half cutting, then shredding, pickling to remove bitter taste, mixing materials, carrying out ultrahigh pressure and liquid nitrogen quick-freezing treatment after vacuum packaging, and realizing long-term storage by low-temperature frozen storage.
The novel preservation technology can prolong the storage time of the qiongzhu bamboo shoot strip to 2 years, improve the preservation effect, better preserve the original functional components of the raw materials, preserve the color and taste of the product, promote the expansion development of the qiongzhu bamboo shoot industry technology, and provide a large batch of high-quality pretreatment raw materials for the processing of the szechuan pickle. More importantly, the novel preservation processing technology avoids the standard exceeding of the residue of the traditional sulfur treatment and the environmental pollution technology, the product is safe, the sulfur residue is avoided, no additive is added, the eating is safe and convenient, the nutrition is rich, different requirements of the great tumidinoda bamboo shoot deep-finishing process on the premise of meeting the nutrition are met more effectively, and the trend of the development of the modern food industry is met.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
And (3) cleaning the dug fresh tumidinoda bamboo shoots by using a full-automatic spray cleaning machine, blanching the cleaned tumidinoda bamboo shoots for 4min by using hot water at the temperature of 98-100 ℃, and replacing the blanching water every two minutes. And (3) spraying and cooling the blanched tumidinoda bamboo shoots to room temperature by using flowing water, and draining water by using a vibrating screen assembly line.
Peeling off bamboo shoot shells by using a husking machine, manually removing bamboo shoot coats, cutting off old roots, cleaning impurities such as bamboo shoot scraps and the like on a bubble cleaning machine by using flowing water, putting the cleaned tumidinoda bamboo shoots into a blanching and water-removing machine for steaming and water-removing treatment at a high temperature (the temperature is within a range of 95-100 ℃) for 30min, and naturally cooling the tumidinoda tumoda tumidinoda bamboo shoots in flowing water at normal temperature after water-removing is finished.
After cooling, soaking the whole or half-cut tumidinoda bamboo shoots in the composite color protection liquid for 35min, wherein the formula of the composite color protection liquid is as follows: the concentration of vitamin C is 0.16%, the concentration of D-isoascorbic acid is 0.14%, the concentration of sodium chloride is 0.68%, and the concentration of citric acid is 0.43%. And then putting the mixture into a composite crisp-protecting agent for soaking for 30min for keeping crisp and draining, wherein the formula of the composite crisp-protecting agent is as follows: the concentration of calcium chloride is 2.5%, the concentration of sodium alginate is 2.5%, and the concentration of pectin is 4.5%.
The method is to put the qiongzhuea tumidinoda silk into edible crude salt solution with the concentration of 5% to pickle for 2.5h, wash with clear water, soak for 11h with clear water, and change water every 3.5 h. Adding seasoning into the debittered qiongzhu silk and stirring and mixing for 25 min. The weight ratio of the qiongzhuea tumidinoda bamboo shoot shreds to the seasoning is 200: 16. the seasoning is prepared from the following raw materials in parts by weight: 11 parts of chili oil, 2.5 parts of vinegar, 2.5 parts of soy sauce, 0.6 part of garlic, 0.6 part of ginger, 0.2 part of salt and 0.2 part of essence. The chili oil is prepared from the following raw materials in parts by weight: 475 parts of rapeseed oil, 225 parts of thick broad-bean sauce, 95 parts of dried hot pepper, 95 parts of chopped peanuts, 28 parts of sesame, 16 parts of ginger, 13 parts of fresh scallion, 11 parts of star anise, 9 parts of tsaoko amomum fruit, 9 parts of fennel, 9 parts of rhizoma kaempferiae, 4 parts of cassia bark, 4 parts of fructus amomi, 2.5 parts of dried orange peel, 2.5 parts of myrcia, 2.5 parts of white cardamom, 2.5 parts of long pepper, 5.5 parts of green pepper, 13 parts of salt and 4 parts of monosodium glutamate.
And (3) carrying out vacuum packaging on the seasoned tumidinoda bamboo shoot shreds by using a vacuum/inflation packaging machine, wherein the vacuum/inflation packaging machine has the following process parameters: air extraction time is 20s, heating time is 2s, time function regulation is 5s, heating temperature is high, internal time is 5s, and pressure reducing valve is 0.1 mp. The vacuum-packed bamboo shoots are placed in ultrahigh pressure food processing equipment, the pressure increasing rate is controlled to be 100MPa/min, the final pressure is controlled to be 350MPa, the pressure maintaining time is 12min, the temperature in a pressure box is 22 ℃, and the pressure medium is water. And (3) pre-cooling the qiongzhu bamboo shoot filaments subjected to the ultrahigh pressure treatment in a refrigeration house at the temperature of 0-4 ℃, wherein the temperature of the cooled material is 8 ℃. And (3) quickly freezing the pre-cooled product in a liquid nitrogen quick freezer, setting the quick freezing temperature of the liquid nitrogen quick freezer to be-90 ℃, setting the quick freezing time to be 15min, starting to sample when the temperature of the quick freezer is reduced to be-90 ℃, quickly freezing for 15min, setting the center temperature of the material to be-18 ℃, and storing the finished product in a freezer at-18 ℃.
Example 2
And (3) cleaning the dug fresh tumidinoda bamboo shoots by using a full-automatic spray cleaning machine, blanching the cleaned tumidinoda bamboo shoots by using hot water at the temperature of 98-100 ℃ for 5min, and replacing the blanching water every two minutes. And (3) spraying and cooling the blanched tumidinoda bamboo shoots to room temperature by using flowing water, and draining water by using a vibrating screen assembly line.
Peeling off bamboo shoot shells by a husking machine, manually removing bamboo shoot coats, cutting off old roots, cleaning by flowing water on a bubble cleaning machine to remove impurity foreign matters such as bamboo shoot scraps, putting the cleaned tumidinoda bamboo shoots into a blanching fixation machine for steaming and fixation treatment at high temperature for 30min (95-100 ℃), and naturally cooling in flowing water at normal temperature after fixation is finished.
After cooling, soaking the whole or half-cut tumidinoda bamboo shoots in the composite color protection liquid for 30min, wherein the formula of the composite color protection liquid is as follows: the concentration of vitamin C is 0.18%, the concentration of D-isoascorbic acid is 0.15%, the concentration of sodium chloride is 0.70%, and the concentration of citric acid is 0.45%. And then putting the mixture into a composite crisp-protecting agent for soaking for 25min for keeping crisp and draining, wherein the formula of the composite crisp-protecting agent is as follows: the calcium chloride concentration is 3%, the sodium alginate concentration is 3% and the pectin concentration is 5%.
The method is to put the qiongzhuea tumidinoda shoot shreds into edible crude salt solution with the concentration of 5 percent to be pickled for 2 hours, wash the qiongzhuea tumidinoda shoots with clear water, soak the qiongzhuea shoot shreds with the clear water for 10 hours, and change the water every 3 hours. Adding seasoning into the debittered qiongzhu silk and stirring and mixing for 20 min. The weight ratio of the qiongzhuea tumidinoda bamboo shoot shreds to the seasoning is 200: 15. the seasoning is prepared from the following raw materials in parts by weight: 12 parts of chili oil, 3 parts of vinegar, 3 parts of soy sauce, 0.8 part of garlic, 0.5 part of ginger, 0.2 part of salt and 0.1 part of essence. The chili oil is prepared from the following raw materials in parts by weight: 480 parts of rapeseed oil, 240 parts of thick broad-bean sauce, 100 parts of dried hot pepper, 90 parts of chopped peanuts, 30 parts of sesame, 17 parts of ginger, 12 parts of fresh scallion, 10 parts of star anise, 10 parts of tsaoko amomum fruit, 10 parts of fennel, 10 parts of rhizoma kaempferiae, 5 parts of cassia bark, 5 parts of fructus amomi, 3 parts of dried orange peel, 3 parts of bay leaves, 3 parts of white cardamom, 3 parts of long pepper, 6 parts of green pepper, 14 parts of salt and 7 parts of monosodium glutamate.
And (3) carrying out vacuum packaging on the seasoned tumidinoda bamboo shoot shreds by using a vacuum/inflation packaging machine, wherein the vacuum/inflation packaging machine has the following process parameters: air extraction time is 20s, heating time is 2s, time function regulation is 5s, heating temperature is high, internal time is 5s, and pressure reducing valve is 0.1 mp. Placing the vacuum packaged bamboo shoot in ultrahigh pressure food processing equipment, controlling the pressure increasing speed to be 100MPa/min, controlling the final pressure to be 400MPa, maintaining the pressure for 10min, keeping the temperature in a pressure box to be 25 ℃, and using water as a pressurizing medium. And (3) pre-cooling the qiongzhu bamboo shoot filaments subjected to the ultrahigh pressure treatment in a refrigeration house at the temperature of 0-4 ℃, wherein the temperature of the cooled material is 9 ℃. And (3) quickly freezing the pre-cooled product in a liquid nitrogen quick freezer at the quick freezing temperature of-120 ℃ for 5min, cooling the temperature of the quick freezer to the quick freezing temperature, starting sample injection, cooling the center temperature of the material to-18 ℃ after the quick freezing is finished, and storing the finished product in a refrigerator at the temperature of-18 ℃.
Example 3
Soaking the bamboo shoots subjected to the enzyme deactivation treatment in the example 1 in different color protection solutions for 30min, draining, carrying out ultra-high pressure treatment after vacuum packaging, placing the finished products at room temperature for 15 days, taking out, measuring the color of the same position of the bamboo shoots by using a precision color difference meter under the dark condition, repeating the measurement for three times for each group, taking an average value, and obtaining the result shown in the table 1 in the comparison group which is the product without soaking for color protection.
TABLE 1 influence of different color fixative on the color of qiongzhu
As is clear from Table 1, the bamboo shoots (control group) which had not been subjected to color protection were allowed to stand for 15 days and then were severely browned; the single color protection liquid is used for color protection, the color protection effect is not obvious, the browning degree of the bamboo shoots is serious, and the L value is between 60 and 70; the L value of the bamboo shoots subjected to color protection by the composite color protection liquid is 87.15, and the color of the bamboo shoots is close to that of fresh bamboo shoots, which shows that the color protection effect is the best by the composite color protection liquid.
Example 1 the de-enzymed bamboo shoots were soaked in different crisping solutions for 30 minutes (the concentrations of the crisping solutions of calcium chloride group, sodium alginate group and pectin group were the same as the composite crisping agent of example 1), drained, vacuum-packed, ultra-high pressure treated, and the finished product was left at room temperature for 15 days and then taken out to measure its hardness. The hardness was measured as follows: the bamboo shoots at the same position were cut into pieces having a length of 2cm, a width of 2cm and a height of 5mm, and placed under a probe P36R of a texture analyzer for texture analysis. The texture instrument parameters were as follows: speed before measurement: 2mm/s, test rate: 1 mm/s; return speed: 2 mm/s; trigger force: 5g of the total weight of the mixture; degree of compression: 70 percent; data acquisition rate: 400 pps. Each sample test was repeated 5 times and averaged, the results are shown in table 2, and the control group was an un-soaked crisped product.
TABLE 2 influence of different embrittling agents on hardness of qionga tumidinoda
| Group of | Calcium chloride | Sodium alginate | Pectin | Composite crisp-protecting agent | Control | Fresh bamboo shoots |
| hardness/N | 4.71 | 4.98 | 4.86 | 4.35 | 5.59 | 4.18 |
As can be seen from table 2, the bamboo shoots which are not protected from being crisp are seriously lignified after being placed for 15 days, and the hardness value is obviously increased; the single crisp-protecting liquid is used for protecting the crisp, so that the increase of the hardness value of the bamboo shoots is inhibited to a certain extent, and the obvious crisp-protecting effect is achieved; the hardness value of the bamboo shoots subjected to crispness protection by adopting the composite crispness protection liquid is 4.35, the hardness value difference with that of fresh bamboo shoots is small, and the crispness protection effect is optimal.
The qiongzhuea tumidinoda bamboo shoot shreds subjected to vacuum packaging in example 1 are directly subjected to liquid nitrogen quick-freezing treatment to-18 ℃ without ultrahigh pressure treatment and then stored at the temperature to serve as a control group. The finished qiongzhu filament produced in example 1 was taken as a treatment group, both groups were stored at-18 ℃ for 24 months, and then the treatment group and the control group were taken out and thawed by microwave thawing method until the central temperature was about 4 ℃ for quality measurement, and the results are shown in table 3.
The quality index measuring method comprises the following steps:
(1) the L-value and hardness values were determined in the same manner as in reference example 3.
(2) Soluble protein content
Bovine serum albumin is used as a standard substance, and the measurement is carried out by adopting a Coomassie brilliant blue method. And (3) standard curve preparation: 0, 0.03, 0.06, 0.12, 0.24, 0.48, 0.72, 0.84 and 0.96mL of the protein standard solution are respectively absorbed into a 10mL colorimetric tube, 1.00, 0.97, 0.94, 0.88, 0.76, 0.52, 0.28, 0.16 and 0.04mL of distilled water are respectively added, 5mL of Coomassie brilliant blue G-250 solution is respectively added, the mixture is uniformly shaken and mixed, the mixture is kept stand for 2min, and the absorbance is measured at 595 nm. The absorbance was plotted on the ordinate and the standard protein concentration (mg/mL) on the abscissa, and a standard curve y was plotted as 7.628x +0.4931 (R)20.992). And (3) soluble protein content determination: weighing 1g of the bamboo shoot silk sample after crushing, washing the bamboo shoot silk sample into a 100mL volumetric flask by using 85mL of distilled water, carrying out ultrasonic extraction for 15min, and fixing the volume to the scale by using the distilled water. 10mL of the solution is taken out of a centrifugal tube and centrifuged for 15min at 4000r/min, and the supernatant is the liquid to be detected of the sample. Suction 0Placing 5mL of sample solution to be detected in a 10mL colorimetric tube, adding 0.5mL of distilled water, adding 5mL of Coomassie brilliant blue G-250 solution, uniformly mixing by oscillation, standing for 5min, measuring absorbance at 595nm, and calculating the content of soluble protein according to a formula:
in the formula: w is soluble protein content, mg/g; c is the mass concentration of soluble protein, mg/mL; v is the volume of the soluble protein extracting solution, mL; and m is the mass of the dried bamboo shoot sample, g.
(3) Content of vitamin C
Measuring by high performance liquid chromatography. Dissolving 5g of bamboo shoot shreds in 20mL of 20g/L metaphosphoric acid solution, performing ultrasonic extraction for 5min, centrifuging at 4000r/min for 5min, and filtering the supernatant with a 0.45-micron water-phase filter membrane to be detected. Chromatographic conditions are as follows: c18 column (250 mm. times.4.6 mm, 5 μm); mobile phase A: 0.01mol/L potassium dihydrogen phosphate buffer (pH value is adjusted to 2.55 by phosphoric acid); mobile phase B: anhydrous methanol; elution conditions: 97% mobile phase a, isocratic elution; column temperature: 30 ℃; flow rate: 0.6 mL/min; the detection wavelength is 210 nm; the amount of the sample was 10. mu.L.
(4) Polyphenol oxidase, catalase and peroxidase contents
Preparing enzyme solution: 10g of bamboo shoot meat is taken, immediately put into 20mL of sodium phosphate buffer solution (0.1mol/L, pH7.0 and containing 2.5% of polyvinylpyrrolidone) in ice-water bath, and beaten into homogenate by a beater, the homogenate is centrifuged (4000r, 15min), and the supernatant is taken as enzyme solution to be tested and stored at 4 ℃.
Measurement of Polyphenol oxidase Activity: and measuring the PPO activity of the bamboo shoots by a catechol method. The reaction system contains 0.1mL of crude enzyme extract, 2mL0.05mol/L of catechol and 0.01 mL0.15% of H2O2Adding H2O2Then starting the reaction, replacing the blank liquid with distilled water for the original enzyme liquid, measuring the change of the absorbance value at 470nm within 1min, and finally calculating the enzyme activity. The absorbance increase of 0.001 per minute per ml of enzyme solution was 1 enzyme activity unit (U). Repeat 3 times and average the results.
Determination of catalase activity: the reaction system contained 0.1mL of the enzyme solution, 0.1mol/L of lmL0.1mol/L of hydrogen peroxide and 2.5mL of a buffer solution (pH7.0), and the reaction was started after adding hydrogen peroxide. The change in absorbance at 240nm within 2min was measured. The absorbance increase of 0.001 per minute per ml of enzyme solution was 1 enzyme activity unit (U). Repeat 3 times and average the results.
Determination of peroxidase Activity: POD activity was measured by the extinction method. The preparation of the enzyme solution is carried out according to the method, a reaction system contains 2mL of buffer solution, 1mL of 0.05mol/L guaiacol and 0.2mL of enzyme solution, the blank solution replaces the original enzyme solution with distilled water, the change of 1min light absorption value is detected at 420nm, and finally the enzyme activity is calculated. The absorbance increase of 0.001 per minute per ml of enzyme solution was 1 enzyme activity unit (U). Repeat 3 times and average the results.
(5) Malondialdehyde content
The determination is carried out by adopting a thiobarbituric acid (TBA) method, 5g of sample is accurately weighed and ground by 50mL of trichloroacetic acid with the concentration of 10% in an ice bath, then the sample is centrifuged for 15min at 4000r/min at 4 ℃, 2mL of supernatant and 2mL of TBA solution with the concentration of 0.6% are taken, after the mixture is uniformly mixed, the mixture is subjected to boiling water bath for 15min, the temperature of the solution is rapidly reduced to the room temperature by cold water, and then the mixture is centrifuged for 10min at 5000r/min at 4 ℃. The absorbance of the supernatant was measured at 532nm and 600nm, respectively. Repeat 3 times and average the results.
In the formula, A532And A600Absorbance at 532nm and 600nm, respectively. V1The total volume of the solution after the reaction, V is the total volume of the extract, V2W is the volume of the extract and the weight of the sample.
(6) Crude fiber content
Weighing about 5g (M)1) Sample, dried and ground and transferred to a glass crucible (M)2) The sample was placed on a coarse fibre tester. First, a boiling 0.640mol/L sulfuric acid solution was added to a scale of 150mL, and the mixture was boiled slightly and maintained for 10min, and then washed thoroughly 3 times with boiling water. Subsequently 150mL of boiled 0.556mol are addedL potassium hydroxide solution, heating to slightly boil, maintaining for 10min, washing with boiling water for 3 times, washing with cold water for 1 time, and washing with acetone for 3 times, respectively. Oven drying at 105 deg.C, cooling to room temperature in a desiccator, and weighing (M)3). Each group was averaged over 3 replicates.
(7) Lignin content
Randomly weighing 5g of bamboo shoot meat (containing inedible parts), homogenizing, and drying to constant weight. Adding 50mL of hot water into a dry sample, cooling, adding 75mL of 86% sulfuric acid, stirring at room temperature for 4-5h, adding 500mL of distilled water, boiling for 1h, filtering by using a pre-weighed sand-core funnel, repeatedly washing by using distilled water until the washing solution and 10% barium chloride are not generated white precipitate, and drying to constant weight. Each group was averaged over 3 replicates.
TABLE 3 quality comparison of different quick-frozen products of qiongzhuea tumidinoda filament
As can be seen from table 3, compared with fresh bamboo shoots, the activity of enzyme of the product directly subjected to quick-freezing treatment is increased, lignification is accelerated, the contents of lignin and cellulose are increased, hardness values are increased, the contents of soluble protein and vitamin C are reduced, and the taste is poor; the enzymatic activity of the product subjected to ultrahigh pressure combined quick-freezing treatment is reduced, the L value, the hardness, the contents of lignin and crude fiber are not obviously different from those of fresh bamboo shoots, the contents of soluble protein and vitamin C are slightly reduced, and the overall preservation effect of the product is better. The ultrahigh pressure is combined with the quick-freezing treatment, so that the activity of enzyme related to the lignification process can be effectively inhibited, the loss of nutrient substances is reduced, the sensory quality of the product is maintained, and the long-term storage is realized.
Although the invention has been described herein with reference to illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure.
Claims (9)
1. A method for whole-process multi-section synergistic sterilization and freshness preservation of qiongzhuea tumidinoda bamboo shoot shreds is characterized by comprising the following steps:
(1) blanching tumidinoda with a shell;
(2) peeling off bamboo shoot shell and bamboo shoot skin, steaming at high temperature for 25-35min at 95-100 deg.C, and cooling; soaking the whole or half-cut tumidinoda bamboo shoots in the composite color protection solution for 30-40min, then soaking in the composite crisp-protecting agent for 25-35min for crisp protection, and draining;
(3) cutting qiongzhuea tumidinoda into shreds, pickling in 5% edible crude salt solution for 2-3h to remove bitter taste, washing with clear water, soaking in clear water for 10-12h, and changing water every 3-4 h;
(4) adding seasonings into the qiongzhuea tumidinoda filament, uniformly stirring, and carrying out vacuum packaging; carrying out ultrahigh pressure treatment on the packaged qiongzhu bamboo shoot filaments, namely increasing the pressure to 300-400MPa and maintaining the pressure for 10-15min, wherein the pressure increasing rate is 100 MPa/min;
(5) and (2) putting the qiongqiongzhuea tumidinoda filament into a 0-4 ℃ refrigeration house for precooling so as to reduce the temperature of the qiongzhuea filament to be less than 10 ℃, then quickly freezing by using liquid nitrogen at the temperature of-90 ℃ to-120 ℃ for 5-15min, and storing in a warehouse at the temperature of-18 ℃ after the qiongzhuea filament is quickly frozen to be packaged.
2. The method for whole course multi-segment synergistic sterilization and freshness retaining tumidinoda bamboo shoot filament according to claim 1, characterized in that the method for blanching the tumidinoda bamboo shoot with a shell is to blanch the tumidinoda bamboo shoot with hot water at 98-100 ℃ for 3-5min, and the blanching water is replaced every two minutes; spraying flowing water to cool the tumidinoda bamboo shoots and draining.
3. The method for whole course multi-section synergistic sterilization and freshness retaining tumidinoda bamboo shoot filament, according to claim 1, characterized in that the compound color protection liquid measured by mass percentage comprises: 0.15 to 0.18 percent of vitamin C, 0.13 to 0.15 percent of D-isoascorbic acid, 0.65 to 0.70 percent of sodium chloride and 0.40 to 0.45 percent of citric acid.
4. The method for whole course multi-section synergistic sterilization and freshness retaining tumidinoda bamboo shoot filament, according to claim 1, characterized in that the composite crispness protecting agent, measured by mass percentage, comprises: 2-3% of calcium chloride, 2-3% of sodium alginate and 4-5% of pectin.
5. The method for whole course multi-section synergistic sterilization and freshness retaining tumidinoda bamboo shoot shreds as claimed in claim 1, characterized in that the seasoning comprises, by weight: 10-12 parts of chili oil, 2-3 parts of vinegar, 2-3 parts of soy sauce, 0.5-0.8 part of garlic, 0.5-0.8 part of ginger, 0.2-0.3 part of salt and 0.1-0.2 part of essence.
6. The method for whole course multi-section synergistic sterilization and freshness retaining tumidinoda bamboo shoot filament, according to claim 5, characterized in that the capsicol is prepared from the following raw materials in parts by weight: 500 parts of rapeseed oil 450-containing material, 250 parts of thick broad-bean sauce 200-containing material, 90-100 parts of dried pepper, 90-100 parts of ground peanut, 25-30 parts of sesame, 15-18 parts of ginger, 10-15 parts of fresh shallot, 10-12 parts of star anise, 8-10 parts of tsaoko cardamon, 8-10 parts of fennel, 8-10 parts of rhizoma kaempferiae, 3-5 parts of cassia bark, 3-5 parts of fructus amomi, 2-3 parts of dried orange peel, 2-3 parts of bay leaf, 2-3 parts of white cardamom, 2-3 parts of long pepper, 5-6 parts of green zanthoxylum bungeanum, 10-15 parts of salt and 3-8 parts of monosodium glutamate.
7. The method for whole course multi-section synergistic sterilization and freshness retaining tumidinoda bamboo shoot filament according to claim 1, characterized in that the technological parameters of the vacuum packaging machine are as follows: air extraction time is 20s, heating time is 2s, time function regulation is 5s, heating temperature is high, internal time is 5s, and pressure reducing valve is 0.1 mp.
8. The method for whole course multi-section synergistic sterilization and freshness retaining tumidinoda bamboo shoot filament, according to claim 1, characterized in that the cooking and de-enzyming is completed in a blanching and de-enzyming machine, and the cooling after the cooking and de-enzyming is natural cooling in normal temperature flowing water.
9. The method for whole course multi-segment synergistic sterilization and freshness retaining tumidinoda bamboo shoot filament according to claim 6, characterized in that the weight ratio of the tumidinoda bamboo shoot filament to the seasoning is 200: 15-18.
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