CN116349726A - Frozen ice coating liquid for bamboo shoots and frozen storage method for improving quality of bamboo shoots - Google Patents
Frozen ice coating liquid for bamboo shoots and frozen storage method for improving quality of bamboo shoots Download PDFInfo
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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
- 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
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention belongs to the technical field of agricultural product storage, and particularly relates to a bamboo shoot freezing ice coating liquid and a freezing and storing method for improving the quality of bamboo shoots. According to the invention, the quick-frozen bamboo shoots are treated by adopting an ice coating technology, a uniform ice layer barrier is formed on the surfaces of the bamboo shoots, and quality degradation problems such as browning, water loss and the like in the freezing and storing process of the bamboo shoots are effectively prevented. In addition, the natural product chrysanthemum extract is used as an ice coating additive for coating ice coatings, so that the ice coatings coated by the bamboo shoots are more uniform and compact, the falling-off condition of the bamboo shoots and ice coatings in the freezing and storing process is obviously reduced, and the chrysanthemum extract has the functions of bacteriostasis, antioxidation and the like, and the nutrition quality of the frozen and stored bamboo shoots can be improved.
Description
Technical Field
The invention belongs to the technical field of agricultural product storage, and particularly relates to a bamboo shoot freezing ice coating liquid and a freezing and storing method for improving the quality of bamboo shoots.
Background
The bamboo shoots are crisp, tender and tasty, delicious in taste, rich in functional nutrients such as dietary fibers, high-quality proteins, vitamins, bioactive compounds and the like, low in fat and sugar content, and has important nutritive value for human health and is a American term of 'vegetarian first products'. Fresh bamboo shoots are easy to lignify and not resistant to storage, and the shelf life is usually limited to be less than three days. Therefore, proper measures are urgently needed to improve the quality of the bamboo shoots and delay the lignification of the bamboo shoots. The research in recent years shows that the quick-frozen bamboo shoots meet the requirement, have no sour taste of the boiled bamboo shoots, and have natural flavor, fresh, crisp, fragrant and other special flavors of the bamboo shoots, so that the product has wide market, high sales price and good enterprise benefit, and the method greatly shortens the process flow. The method comprises the steps of firstly conveying picked and dehulled bamboo shoots to a treatment point within two hours, then placing the bamboo shoots in a high-pressure enzyme deactivation pot for enzyme deactivation treatment, wherein treatment liquid used for treatment comprises calcium chloride, magnesium sulfate and acetic acid, then carrying out coating removal treatment on the bamboo shoots, cooling the bamboo shoots subjected to coating removal by using a crisp agent solution, putting the cooled bamboo shoots into ice water for precooling treatment, carrying out ultrasonic vibration in the precooling process, finally putting the precooled bamboo shoots into a liquid nitrogen refrigerator, and rapidly cooling to the surface temperature of the bamboo shoots of minus 35 ℃ to minus 40 ℃ to finish preparation of the quick-frozen bamboo shoots. The production process can fully ensure the brittleness of the bamboo shoots and greatly improve the quality of quick-frozen bamboo shoots. Another example is that the patent application with publication number CN107258893a discloses a preparation method of quick-frozen bamboo shoots, comprising the following steps: cleaning the selected fresh bamboo shoots with clear water, and drying the moisture on the surfaces of the cleaned bamboo shoots; soaking fresh bamboo shoots in 3.2% iodine for 30min, and soaking in sodium chloride water solution for 20 min; brushing a layer of chlorophyll on the surface of the bamboo shoots, and then freezing to-10 ℃; taking out the bamboo shoots, thawing to 5-10 ℃, and soaking the bamboo shoots in the preservative solution for 1 hour; then washing the bamboo shoots with distilled water at normal temperature for one time, naturally airing to ensure that the surface has no water drops, then putting the bamboo shoots into a quick freezer for quick freezing to-15 ℃, detecting the bamboo shoots, packaging after the detection is qualified, and storing the finished product in a freezer at-20 ℃. The iodine-containing bamboo shoots soaked in the iodine-containing wine can ensure that the moisture of the bamboo shoots is not lost, the nutrients of the treated bamboo shoots are not lost, the bamboo shoots are brittle, the bamboo shoots are not softened after being thawed, and the bamboo shoot fibers are elastic enough.
However, in the long-term freezing and storing process of the bamboo shoots, the quick-frozen bamboo shoots are easy to lose water, brown stain, lignify and the like, and the quality of products is affected.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a frozen ice coat of bamboo shoots and a freezing and storing method for improving the quality of the bamboo shoots, and aims to solve the technical problems that the quick-frozen bamboo shoots are easy to lose water, brown stain, lignify and the like in the long-term freezing and storing process of the bamboo shoots, and the quality of products is affected.
The first technical scheme provided by the invention is a frozen ice coating liquid for bamboo shoots, and the specific technical scheme is as follows:
the frozen ice coating liquid of the bamboo shoots comprises an aqueous solution of chrysanthemum extract, wherein the concentration of the chrysanthemum extract is 5-25mg/mL.
In certain embodiments, the method of preparing the chrysanthemum extract is as follows: adding water into flos Chrysanthemi, extracting at 100deg.C for 25min, and vacuum filtering to obtain flos Chrysanthemi extract.
The invention provides a second technical scheme for improving the quality of bamboo shoots, which is to utilize the frozen ice coating liquid for bamboo shoots in the first technical scheme to form fully-wrapped ice coating on the surfaces of the bamboo shoots.
In particular, the method comprises the following steps:
s1, preprocessing fresh bamboo shoots to obtain processed bamboo shoots;
s2, pre-cooling the treated bamboo shoots in the step S1 to enable the center temperature of the bamboo shoots to be below 5 ℃ so as to obtain pre-cooled bamboo shoots;
s3, quick-freezing the precooled bamboo shoots obtained in the step S2 to enable the center temperature of the bamboo shoots to be below-18 ℃ so as to obtain quick-frozen bamboo shoots;
s4, immersing the quick-frozen bamboo shoots in the step S4 into the bamboo shoot freezing ice coating liquid according to claim 1 or 2 for ice coating treatment, and storing at a temperature below-18 ℃.
In certain embodiments, in step S1, the pretreatment comprises a washing, precooking, and shaping process.
Further, the cleaning treatment is specifically as follows: rinsing fresh bamboo shoots with clear water, and cleaning sediment and impurities;
the pre-cooking treatment is specifically as follows: the cleaned bamboo shoots are put into boiling water to be blanched for 25 to 30 minutes and then cooled to room temperature; the shaping treatment is specifically as follows: the bamboo shoots after precooking are peeled off the bamboo shoot shells, and the aged part of the stem base fiber and the damaged bamboo shoot shells are removed.
In some embodiments, in step S2, the pre-cooling process is specifically as follows: precooling with running water, cooling with water at 10-15deg.C for 5-10 min, cooling with flowing ice water at 0-4deg.C to cool the central temperature of bamboo shoot below 5deg.C, and removing water on the surface of bamboo shoot. Or pre-cooling with air to cool the bamboo shoot to below 5 deg.C.
In certain embodiments, in step S3, the quick-freezing process is as follows: freezing for 10-30 min at the quick-freezing temperature of minus 35 ℃ to minus 40 ℃ until the central temperature of the bamboo shoots reaches below minus 18 ℃.
In certain embodiments, in step S4, the ice coating process is specifically as follows: the quick-frozen bamboo shoots are immersed into ice coating liquid with the temperature of 0-4 ℃ to shake for 6-8 s, and water drops are extracted and drained.
The invention has the following beneficial effects: according to the invention, the quick-frozen bamboo shoots are treated by adopting an ice coating technology, a uniform ice layer barrier is formed on the surfaces of the bamboo shoots, and quality degradation problems such as browning, water loss and the like in the freezing and storing process of the bamboo shoots are effectively prevented. In addition, the natural product chrysanthemum extract is used as an ice coating additive for coating ice coatings, so that the ice coatings coated by the bamboo shoots are more uniform and compact, the falling-off condition of the bamboo shoots and ice coatings in the freezing and storing process is obviously reduced, and the chrysanthemum extract has the functions of bacteriostasis, antioxidation and the like, and the nutrition quality of the frozen and stored bamboo shoots can be improved.
Drawings
FIG. 1 is a flow chart of the method for enhancing the quality of bamboo shoots in the present invention.
Detailed Description
The present invention will be further described in detail below with reference to specific embodiments and with reference to the accompanying drawings, in order to make the objects, technical solutions and advantages of the present invention more apparent.
Example 1
The embodiment provides a technical scheme of a bamboo shoot freezing ice coating liquid, which comprises the following steps:
1. preparation of chrysanthemum extract
Weighing 5g of chrysanthemum, adding 100mL of water, extracting at 100 ℃ for 25min, carrying out vacuum filtration, and fixing the volume of the filtrate to 100mL to obtain the chrysanthemum extract with the mass concentration of 50 mg/mL. The extract with the test addition concentration can be obtained by stepwise dilution.
2. Preparation of ice coating liquid
Taking a proper amount of chrysanthemum extract, preparing ice coating liquid, wherein the concentration of chrysanthemum extract in the obtained ice coating liquid is 5-25mg/mL, and putting the ice coating liquid into a refrigerator for cooling until the temperature of the ice coating liquid is reduced to 4 ℃ for standby.
Example 2
The invention provides a freezing and storing method for improving the quality of bamboo shoots, which comprises the following specific technical scheme:
1. and (3) raw material treatment: the bamboo shoots are transported back to the laboratory for immediate treatment after being purchased in the market. Selecting fresh bamboo shoots which are free of plant diseases and insect pests, free of mechanical damage, relatively consistent in color, age and size, rinsing with clear water, and cleaning sediment and impurities.
2. Precooking: and (3) putting the cleaned bamboo shoots into boiling water for blanching for 25min, inactivating the activity of bamboo shoot enzymes, sterilizing, and preventing fibrosis, oxidative discoloration and microbial contamination.
3. And (3) cooling: cooling the precooked bamboo shoots by flowing water at normal temperature, so that the temperature of the bamboo shoots is reduced to the room temperature.
4. Shaping: and (5) rapidly peeling off the bamboo shoot shells after cooling, cutting off the aged part of the stem base fiber, and cleaning off damaged bamboo shoot shells.
5. Cutting: and according to the processing requirements, the bamboo shoots are cut into pieces, sliced, shredded or diced, and the whole bamboo shoots are processed without cutting.
6. Precooling: precooling with running water, cooling with water at 10-15deg.C for 5-10 min, cooling with flowing ice water at 0deg.C to cool the bamboo shoot below central temperature of 5deg.C, and removing water on the surface of bamboo shoot by vibration and air blowing.
7. Quick-freezing: and (3) putting the bamboo shoots into quick-freezing equipment, wherein the quick-freezing temperature is-40 ℃ and the freezing time is 10-30 min, and the temperature of the centers of the bamboo shoots reaches-18 ℃ or below.
8. And (3) coating ice: the frozen bamboo shoots are placed in a stainless steel basket, quickly immersed in the ice coating liquid (the concentration of chrysanthemum extract is 5 mg/mL) in the example 1, shaken for a moment (6-8 s), the temperature of the solution is controlled at 0 ℃, lifted and drained, at the moment, a layer of ice coating is formed on the surfaces of the bamboo shoots, the whole bamboo shoots are wrapped, and the thickness is moderate.
9. On-line inspection: removing agglomerated bamboo shoots and unqualified bamboo shoots in a clean environment below-5deg.C, and quantitatively packaging.
10. And (3) packaging: and (5) packaging the quick-frozen bamboo shoots into packaging bags and sealing.
11. And (3) storage: the bamboo shoot product is stored in a low-temperature refrigerator below-18 ℃ and the temperature fluctuation is not more than +/-2 ℃.
Example 3
The invention provides a freezing and storing method for improving the quality of bamboo shoots, which comprises the following specific technical scheme:
1. and (3) raw material treatment: the bamboo shoots are transported back to the laboratory for immediate treatment after being purchased in the market. Selecting fresh bamboo shoots which are free of plant diseases and insect pests, free of mechanical damage, relatively consistent in color, age and size, rinsing with clear water, and cleaning sediment and impurities.
2. Precooking: and (3) putting the cleaned bamboo shoots into boiling water for blanching for 30min, inactivating the activity of bamboo shoot enzymes, sterilizing, and preventing fibrosis, oxidative discoloration and microbial contamination.
3. And (3) cooling: cooling the precooked bamboo shoots by flowing water at normal temperature, so that the temperature of the bamboo shoots is reduced to the room temperature.
4. Shaping: and (5) rapidly peeling off the bamboo shoot shells after cooling, cutting off the aged part of the stem base fiber, and cleaning off damaged bamboo shoot shells.
5. Cutting: and according to the processing requirements, the bamboo shoots are cut into pieces, sliced, shredded or diced, and the whole bamboo shoots are processed without cutting.
6. Precooling: precooling with running water, cooling with water at 10-15deg.C for 5-10 min, cooling with flowing ice water at 4deg.C to cool the bamboo shoot below central temperature of 5deg.C, and removing water on the surface of bamboo shoot by vibration and air blowing.
7. Quick-freezing: and (3) putting the bamboo shoots into quick-freezing equipment, wherein the quick-freezing temperature is minus 35 ℃, and the freezing time is 10-30 min until the central temperature of the bamboo shoots reaches minus 18 ℃ or below.
8. And (3) coating ice: the frozen bamboo shoots were placed in a stainless basket and rapidly immersed in the ice coating solution of example 1 (concentration of chrysanthemum extract 10 mg/mL) and shaken for a moment (6-8 s), the temperature of the solution was controlled at 4 ℃, and the water drops were lifted and drained off to obtain an ice coating with an ice coating amount of about 6% (in dry weight).
9. On-line inspection: removing agglomerated bamboo shoots and unqualified bamboo shoots in a clean environment below-5deg.C, and quantitatively packaging.
10. And (3) packaging: and (5) packaging the quick-frozen bamboo shoots into packaging bags and sealing.
11. And (3) storage: the bamboo shoot product is stored in a low-temperature refrigerator below-18 ℃ and the temperature fluctuation is not more than +/-2 ℃.
Example 4
The invention provides a freezing and storing method for improving the quality of bamboo shoots, which comprises the following specific technical scheme:
1. and (3) raw material treatment: the bamboo shoots are transported back to the laboratory for immediate treatment after being purchased in the market. Selecting fresh bamboo shoots which are free of plant diseases and insect pests, free of mechanical damage, relatively consistent in color, age and size, rinsing with clear water, and cleaning sediment and impurities.
2. Precooking: and (3) putting the cleaned bamboo shoots into boiling water for blanching for 28min, inactivating the activity of bamboo shoot enzymes, sterilizing, and preventing fibrosis, oxidative discoloration and microbial contamination.
3. And (3) cooling: cooling the precooked bamboo shoots by flowing water at normal temperature, so that the temperature of the bamboo shoots is reduced to the room temperature.
4. Shaping: and (5) rapidly peeling off the bamboo shoot shells after cooling, cutting off the aged part of the stem base fiber, and cleaning off damaged bamboo shoot shells.
5. Cutting: and according to the processing requirements, the bamboo shoots are cut into pieces, sliced, shredded or diced, and the whole bamboo shoots are processed without cutting.
6. Precooling: precooling with running water, cooling with water at 10-15deg.C for 5-10 min, cooling with flowing ice water at 2deg.C to cool the bamboo shoot below central temperature of 5deg.C, and removing water on the surface of bamboo shoot by vibration and air blowing.
7. Quick-freezing: and (3) putting the bamboo shoots into quick-freezing equipment, wherein the quick-freezing temperature is minus 37 ℃, and the freezing time is 10-30 min until the central temperature of the bamboo shoots reaches minus 18 ℃ or below.
8. And (3) coating ice: the frozen bamboo shoots were placed in a stainless basket and quickly immersed in the ice coating solution of example 1 (chrysanthemum extract concentration 25 mg/mL) and shaken for a short time (6-8 s), the solution temperature was controlled at 2 ℃, and the water droplets were lifted and drained off.
9. On-line inspection: removing agglomerated bamboo shoots and unqualified bamboo shoots in a clean environment below-5deg.C, and quantitatively packaging.
10. And (3) packaging: and (5) packaging the quick-frozen bamboo shoots into packaging bags and sealing.
11. And (3) storage: the bamboo shoot product is stored in a low-temperature refrigerator below-18 ℃ and the temperature fluctuation is not more than +/-2 ℃.
Comparative example 1
Pretreatment: the bamboo shoots are transported back to the laboratory for immediate treatment after being purchased in the market. Selecting fresh square bamboo shoots which have no mechanical damage, good color and luster and relatively consistent age and size of the bamboo shoots, adding water, boiling for 30min, rapidly cooling in cold water, removing shells, airing, precooling to 4 ℃, quickly freezing in a refrigerator at minus 35 ℃ for 10-30 min until the central temperature of the bamboo shoots reaches minus 18 ℃ or below, packaging in a plastic fresh-keeping bag without ice coating, sealing, and storing in a cold storage at minus 18 ℃.
Comparative example 2
Pretreatment: the bamboo shoots are transported back to the laboratory for immediate treatment after being purchased in the market. Selecting fresh square bamboo shoots which have no mechanical damage, good color and luster and relatively consistent age and size of the bamboo shoots, adding water, boiling for 30min, rapidly cooling in cold water, removing shells, airing, precooling to 4 ℃, placing in a refrigerator at minus 35 ℃ for quick freezing for 10-30 min until the central temperature of the bamboo shoots reaches minus 18 ℃ or below, immersing in ice water at about 4 ℃ for about 6-8 s (without adding), and taking out to obtain a coated ice product with the ice coat content of about 6% (in net weight proportion).
Test case
The frozen bamboo shoots of example 3, comparative example 1 and comparative example 2 were sampled after storage time was 0, 6 and 9 months, respectively, and analysis of the index related to the quality of bamboo shoots was performed.
1. Hardness testing: the hardness of the bamboo shoots was measured with a texture analyzer and the results are shown in Table 1.
TABLE 1 variation of hardness of bamboo shoots during freezing
Unlike most fruits and vegetables, the hardness of bamboo shoots tends to steadily increase after harvesting. As shown in table 1, the hardness of the bamboo shoots gradually increased with the increase of the freezing time, after the freezing for 9 months at-18 ℃, the hardness of the bamboo shoots in comparative example 1 increased by 19.58%, while the hardness of the bamboo shoots in comparative example 2 and example 3 increased by 9.41% and 6.66%, respectively, and the hardness increase of the ice coated bamboo shoots was inhibited, wherein example 3 had good ice coat protection effect due to the addition of the chrysanthemum extract, the hardness change was minimal, and the texture quality of the bamboo shoots was effectively maintained.
2. Weight loss ratio: the results of the analysis and measurement by the weighing method are shown in Table 2.
TABLE 2 variation of weight loss rate of bamboo shoots during frozen storage
Both the loss of moisture and the consumption of nutrients from the bamboo shoots during storage can affect the weight loss rate of the bamboo shoots. As shown in table 2, the weight loss rates of the bamboo shoots of example 3, comparative example 1 and comparative example 2 all showed an upward trend during storage, wherein the rate of rise of the weight loss rates of the bamboo shoots of example 3 and comparative example 2 was significantly lower than that of comparative example 1, and the results showed that the water loss during freezing storage of the bamboo shoots could be significantly improved by the ice coating technique, wherein the ice coating of example 3 was compact and uniform due to the addition of the chrysanthemum extract, and the formed ice coating was not easily cracked and fallen off during storage, and the loss of moisture and nutrients of the bamboo shoots was suppressed, and therefore, the bamboo shoots of example 3 maintained good moisture and nutrients.
3. Vitamin C: the results of the measurement of ascorbic acid in the food of reference GB 5009.86-2016 are shown in Table 3.
TABLE 3 VC Change in the frozen storage of bamboo shoots
The vitamin C content represents the nutrition level of fruits and vegetables, and is an important index for measuring the nutrition value of fruits and vegetables. As shown in table 3, the vitamin C content of each group of bamboo shoots showed a decreasing trend during the freezing storage period, wherein the decreasing rate of the vitamin C content of the bamboo shoots of comparative example 1 was significantly higher than that of comparative example 2 and example 3, and the results show that the loss of vitamin C during the storage process can be effectively suppressed by the ice coating treatment, wherein the chrysanthemum extract containing substances such as polysaccharide, flavone and the like is added, and the chrysanthemum extract has a certain antioxidant activity, can suppress the oxidation degradation of the substances such as the vitamin C of the bamboo shoots, and effectively maintains the nutritional value and quality of the bamboo shoots.
4. Lignin: the results of the measurement by sulfuric acid acidolysis-titration are shown in Table 4.
TABLE 4 lignin changes in bamboo shoots during frozen storage
Lignin is a complex polymer that greatly promotes the rigidity of the cell walls of fruits and vegetables. As shown in table 4, the lignin content of the bamboo shoots of comparative example 1 steadily increased during storage, and the lignin content of comparative example 2 and example 3 increased relatively slowly, wherein the lignin content of example 3 increased most slowly, indicating that the chrysanthemum extract ice coat can effectively inhibit the increase of lignin content during storage of the bamboo shoots, reduce the hardness of the bamboo shoots, and improve the edible quality of the bamboo shoots.
In summary, the method for improving the frozen quality of the bamboo shoots provided by the invention adopts the ice coating technology, and by adding natural substances such as chrysanthemum extract and the like, the cracking and falling of ice coating of quick-frozen bamboo shoots during the frozen storage can be effectively prevented, the quality degradation problems such as water loss, browning, lignification and the like during the frozen storage of the bamboo shoots are solved, the frozen storage time of the bamboo shoots is prolonged, and the nutritional quality and the edible quality of the bamboo shoots during the frozen storage are improved.
The above preferred embodiments of the present invention are not limited to the above examples, and the present invention is not limited to the above examples, but can be modified, added or replaced by those skilled in the art within the spirit and scope of the present invention.
Claims (9)
1. The frozen ice coating liquid for the bamboo shoots is characterized by comprising an aqueous solution of chrysanthemum extract, wherein the concentration of the chrysanthemum extract is 5-25mg/mL.
2. The frozen ice coating liquid for bamboo shoots according to claim 1, wherein the preparation method of the chrysanthemum extract is as follows: extracting flos Chrysanthemi with water at 100deg.C for 25min, and vacuum filtering to obtain flos Chrysanthemi extract.
3. The freezing and storing method for improving the quality of the bamboo shoots is characterized in that the frozen ice coating liquid for the bamboo shoots is used for forming the fully-wrapped ice coating on the surfaces of the bamboo shoots.
4. A method for enhancing the quality of bamboo shoots in frozen state according to claim 3, comprising the steps of:
s1, preprocessing fresh bamboo shoots to obtain processed bamboo shoots;
s2, pre-cooling the treated bamboo shoots in the step S1 to enable the center temperature of the bamboo shoots to be below 5 ℃ so as to obtain pre-cooled bamboo shoots;
s3, quick-freezing the precooled bamboo shoots obtained in the step S2 to enable the center temperature of the bamboo shoots to be below-18 ℃ so as to obtain quick-frozen bamboo shoots;
s4, immersing the quick-frozen bamboo shoots in the step S4 into the bamboo shoot freezing ice coating liquid according to claim 1 or 2 for ice coating treatment, and storing at a temperature below-18 ℃.
5. The method for frozen storage of bamboo shoots according to claim 4, wherein in step S1, the pretreatment comprises washing, precooking and shaping.
6. The method for improving the quality of bamboo shoots according to claim 5, wherein the washing treatment is specifically as follows: rinsing fresh bamboo shoots with clear water, and cleaning sediment and impurities;
the pre-cooking treatment is specifically as follows: the cleaned bamboo shoots are put into boiling water to be blanched for 25 to 30 minutes and then cooled to room temperature;
the shaping treatment is specifically as follows: the bamboo shoots after precooking are peeled off the bamboo shoot shells, and the aged part of the stem base fiber and the damaged bamboo shoot shells are removed.
7. The method for enhancing the quality of bamboo shoots according to claim 4, wherein in step S2, the pre-cooling treatment is specifically as follows: precooling with running water, cooling with water at 10-15deg.C for 5-10 min, cooling with flowing ice water at 0-4deg.C to cool the central temperature of bamboo shoot below 5deg.C, and removing water on the surface of bamboo shoot.
8. The method for enhancing the quality of bamboo shoots according to claim 4, wherein in step S3, the quick freezing treatment is as follows: freezing for 10-30 min at the quick-freezing temperature of minus 35 ℃ to minus 40 ℃ until the central temperature of the bamboo shoots reaches below minus 18 ℃.
9. The method for enhancing the quality of bamboo shoots according to claim 4, wherein in step S4, the ice coating process is specifically as follows: the quick-frozen bamboo shoots are immersed into ice coating liquid with the temperature of 0-4 ℃ to shake for 6-8 s, and water drops are extracted and drained.
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