阅读说明：本技术 一种竹笋保鲜方法 (Bamboo shoot preservation method ) 是由 柏孝辉 杨帆 伍光粉 卢开孝 于 2019-10-25 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体涉及一种竹笋保鲜方法。本发明通过酸性冰水混合液的浸泡,消除鲜竹笋上的细菌或病虫害,让竹笋通体冰凉,降低其本身的生理活性,进而缓减其变质速率；并在保鲜剂的涂抹作用下,保证竹笋不在从根部切口处遭受外界病原体的侵袭,限制了竹笋内部水分的挥发,进而保证其鲜活度,延长其保质期；接着在保鲜液的保护下,保证竹笋壳和竹笋肉通体都具有持续的营养供应,保障竹笋时刻鲜嫩；最后将处理后竹笋正立放置于泡沫箱的槽口中,让各个竹笋间不相互接触,防止腐坏的竹笋侵染其他竹笋,并让竹笋处于正立状态下,符合其在土壤中的生长状态,提高其对保鲜液的吸收率,保证竹笋鲜活。(The invention relates to the technical field of food processing, in particular to a bamboo shoot fresh-keeping method. According to the invention, bacteria or plant diseases and insect pests on the fresh bamboo shoots are eliminated by soaking in the acidic ice water mixed solution, so that the whole bodies of the bamboo shoots are cooled, the physiological activity of the bamboo shoots is reduced, and the deterioration rate of the bamboo shoots is further reduced; under the coating action of the preservative, the bamboo shoots are prevented from being invaded by external pathogens from the root cuts, the volatilization of water in the bamboo shoots is limited, the freshness is further ensured, and the quality guarantee period is prolonged; then, under the protection of the fresh-keeping liquid, the bamboo shoot shells and the whole bodies of the bamboo shoot meat are ensured to have continuous nutrition supply, and the bamboo shoots are ensured to be fresh and tender at any time; and finally, vertically placing the processed bamboo shoots in the notches of the foam box, so that the bamboo shoots are not contacted with each other, preventing the rotten bamboo shoots from infecting other bamboo shoots, and enabling the bamboo shoots to be in a vertical state to accord with the growth state of the bamboo shoots in soil, so that the absorption rate of the bamboo shoots to a fresh-keeping solution is improved, and the freshness and the vitality of the bamboo shoots are ensured.)

1. A bamboo shoot preservation method is characterized by comprising the following steps:

a. taking fresh bamboo shoots, reserving shells, cleaning, cutting the shells to avoid damaging the shells, performing ultraviolet sterilization for 35-40 min, and then continuously soaking and stirring the bamboo shoots in an ice water mixed solution until the internal temperature of the bamboo shoots is the same as the temperature of the ice water mixed solution;

b. taking out the bamboo shoots, draining water in an inverted state, then selecting filter paper to suck water at cuts of the roots of the bamboo shoots, repeatedly coating the fresh-keeping agent, and airing until the cuts are coated with a layer of fresh-keeping agent with the thickness of 1-2 mm;

finally, completely wrapping the cut by using a film and tightening;

or completely wrapping the cut with a balloon, and tightening the balloon opening at the root of the bamboo shoot;

c. filling a preservative solution into the bamboo shoot shells coated with the preservative solution, filling 5-7 ml of the preservative solution into each shell, tightening the tops of the bamboo shoots by using a string, tightening a string at the middle part of the bamboo shoots, and controlling the bamboo shoot shells filled with the preservative solution not to fall dispersedly;

d. and vertically placing the bamboo shoots completely filled with the fresh-keeping solution in a foam box, controlling the roots of the bamboo shoots not to contact with the bottom of the foam box, spraying the diluent of the fresh-keeping solution until the surfaces of the bamboo shoots are completely wet without dripping, sending the bamboo shoots to a cool and ventilated place with the temperature of less than or equal to 8 ℃ for storage in a dark place, and timely selecting the diluent of the fresh-keeping solution for spraying after the water on the shells of the bamboo shoots is drained.

2. The bamboo shoot preservation method according to claim 1, wherein the ice-water mixed solution is prepared by uniformly mixing citric acid, alginic acid, moringa essential oil and jasmine essential oil in a ratio of 10:1:5:2, and then adding clear water to dilute the mixture to 700-1000 times of the original volume.

3. The method for keeping bamboo shoots fresh as claimed in claim 1, wherein the pH value of said ice-water mixed solution is 4.2-5.6.

4. The bamboo shoot preservation method according to claim 1, wherein the preservative is prepared by processing the following raw materials in parts by weight:

20-30 parts of food-grade calcium hydroxide powder, 50-70 parts of food-grade calcium carbonate powder, 0.8-1.2 parts of nano silicon dioxide powder, 3-5 parts of moringa dry powder, 1-2 parts of tea polyphenol, 8-12 parts of quick lime, 1-2 parts of dipotassium hydrogen phosphate, 0.3-0.6 part of boric acid and 50-55 parts of mixed fruit juice.

5. The method for keeping bamboo shoots fresh as claimed in claim 4, wherein said antistaling agent is a viscous substance having a pH value of 4.2-5.6 and a consistency of 0.5-0.7.

6. The bamboo shoot preservation method according to claim 1, wherein the pH value of the preservation solution is 5.6-6.3, and the method comprises the following steps:

taking jasmine pure juice and bitter bamboo pure juice, uniformly mixing, pouring into 10-15 times volume of absolute ethyl alcohol, uniformly mixing, and then vibrating and dissolving for 5-8 min in an ultrasonic cleaning machine; adding tannin accounting for 1-2% of the total weight of the ethanol, tea polyphenol accounting for 3-5% of the total weight of the ethanol, aluminum sulfate accounting for 2-4% of the total weight of the ethanol, plant acid accounting for 0.5-0.8% of the total weight of the ethanol and garlic pure juice accounting for 4-7% of the total weight of the ethanol, and uniformly mixing to prepare a primary product preservative solution;

heating the primary product fresh-keeping liquid to 65-70 ℃, keeping the temperature constant, stirring at a high speed of 3200-3500 r/min for 30-35 min, and standing for 20-24 h; and (4) after standing, centrifuging for 10-15 min in a centrifugal machine at the speed of 5000-5500 r/min, and collecting supernatant and middle-layer liquid to obtain the finished product preservative solution.

7. The method for keeping bamboo shoots fresh as claimed in claim 6, wherein said vegetable acid comprises one or more of citric acid, alginic acid and lactic acid.

8. The method for keeping bamboo shoots fresh as claimed in claim 1, wherein the diluent of the fresh-keeping solution is 1000-1200 times of the fresh-keeping solution, and the diluent is sterile clear water.

9. The bamboo shoot fresh-keeping method according to claim 1, wherein in the step (b), when the balloon is selected to completely wrap the cut of the bamboo shoot, 30-35 ml of fresh-keeping liquid or 30-35 ml of inert gas can be filled into the balloon, and the fresh-keeping liquid in the balloon is controlled to be in contact with the cut;

the inert gas is formed by mixing nitrogen and carbon dioxide according to the volume ratio of 98: 2.

10. The method for keeping bamboo shoots fresh as claimed in claim 1, wherein said foam box comprises a box body 1 and a notch 2 for containing bamboo shoots.

Technical Field

The invention relates to the technical field of food processing, in particular to a bamboo shoot fresh-keeping method.

Background

Bamboo shoots are nutritious and popular with consumers. But the bamboo shoots are easy to rot due to high water content, rapid metabolism and warm and humid in harvest season. The technology for preserving the bamboo shoots disclosed or granted at present mostly adopts the treatment of the whole bamboo shoots, and for example, the application number CN201710493932.8 discloses a preservation method similar to that of canned food by precooking, packaging and sterilizing the bamboo shoots; the application number CN201610442326.9 adopts a preservation method of soaking in preservation solution, ultraviolet irradiation, heat shock treatment, heat dissipation and refrigeration; the application number CN201511014871.X adopts a fresh-keeping method combining white spirit and low-temperature treatment; the application number CN201510855799.7 adopts a method of soaking whole bamboo shoots by using various preservatives such as chitin, konjac glucomannan, salicylic acid, tea polyphenol and the like and placing a solid preservative. According to our research, bamboo shoots directly contact with soil, and huge cut wounds are caused during harvesting and are easily infected by germs, so the cuts are very important factors causing the decay and loss of the bamboo shoots. Therefore, the method has very important significance for protecting the cut of the bamboo shoots and preventing rotten lesions.

At present, the conventional bamboo shoot cut protection means mainly comprise a coating technology, a bactericide treatment and the like. The patent technology disclosed in application No. CN201310360705.X is characterized in that bamboo shoot cuts are soaked in a chitosan film coating agent with the concentration of 0.5-2.0% for 2-5 min and then are dried by cold air, then fresh bamboo shoot cuts are upwards inclined at the refrigeration temperature of 2-6 ℃, 1-methylcyclopropene fumigant with the concentration of 0.5-2.0 mu L/L is used for fumigating for 30-40 h, and the refrigeration temperature is maintained at 2-6 ℃ for storage for 15-45 days after fumigating is finished. Generally, the materials such as chitosan and plant polysaccharide used in the traditional film coating technology have high cost, are organic matters, can be a part of fungal growth media, and have limited protection effect because the film forming effect is seriously influenced by the humidity of the storage environment. As for the treatment of other bactericides, the residual bactericides easily exceed the standard, and potential safety hazards exist; other chemical additive coatings also cause additive residue problems; therefore, the protection method of the bamboo shoot cut further improves the space.

Disclosure of Invention

In order to solve the problems, prolong the shelf life of the bamboo shoots, ensure the bamboo shoots to be fresh, alive, fresh and tender and prevent the bamboo shoots from being rotten in the storage period, the invention provides a bamboo shoot preservation method.

The invention is realized by the following technical scheme:

a bamboo shoot preservation method comprises the following steps:

a. taking fresh bamboo shoots, reserving shells, cleaning, cutting the shells to avoid damaging the shells, performing ultraviolet sterilization for 35-40 min, and then continuously soaking and stirring the bamboo shoots in an ice water mixed solution until the internal temperature of the bamboo shoots is the same as the temperature of the ice water mixed solution;

b. taking out the bamboo shoots, draining water in an inverted state, then selecting filter paper to suck water at cuts of the roots of the bamboo shoots, repeatedly coating the fresh-keeping agent, and airing until the cuts are coated with a layer of fresh-keeping agent with the thickness of 1-2 mm;

finally, completely wrapping the cut by using a film and tightening;

or completely wrapping the cut with a balloon, and tightening the balloon opening at the root of the bamboo shoot;

c. filling a preservative solution into the bamboo shoot shells coated with the preservative solution, filling 5-7 ml of the preservative solution into each shell, tightening the tops of the bamboo shoots by using a string, tightening a string at the middle part of the bamboo shoots, and controlling the bamboo shoot shells filled with the preservative solution not to fall dispersedly;

d. and vertically placing the bamboo shoots completely filled with the fresh-keeping solution in a foam box, controlling the roots of the bamboo shoots not to contact with the bottom of the foam box, spraying the diluent of the fresh-keeping solution until the surfaces of the bamboo shoots are completely wet without dripping, sending the bamboo shoots to a cool and ventilated place with the temperature of less than or equal to 8 ℃ for storage in a dark place, and timely selecting the diluent of the fresh-keeping solution for spraying after the water on the shells of the bamboo shoots is drained.

Preferably, the ice-water mixed solution is prepared by uniformly mixing citric acid, alginic acid, moringa essential oil and jasmine essential oil according to a ratio of 10:1:5:2, and then adding clear water to dilute to 700-1000 times of the original volume. The jasmine essential oil component can play a role in insect elimination and sterilization, the moringa essential oil can play a role in mosquito dispelling, and the citric acid and the alginic acid are mixed for use, so that an acidic soaking environment is prepared for the bamboo shoots, and meanwhile, the sterilization effect of the jasmine essential oil is improved.

Preferably, the pH value of the ice-water mixed liquid is 4.2-5.6.

Preferably, the preservative is prepared by processing the following raw materials in parts by weight:

20-30 parts of food-grade calcium hydroxide powder, 50-70 parts of food-grade calcium carbonate powder, 0.8-1.2 parts of nano silicon dioxide powder, 3-5 parts of moringa dry powder, 1-2 parts of tea polyphenol, 8-12 parts of quick lime, 1-2 parts of dipotassium hydrogen phosphate, 0.3-0.6 part of boric acid and 50-55 parts of mixed fruit juice;

the mixed juice is prepared by mixing radish pure juice, kiwi fruit pure juice and garlic juice according to the ratio of 5:1: 1.

Further, the preservative is a sticky substance with the pH value of 4.2-5.6 and the consistency of 0.5-0.7.

Preferably, the pH value of the fresh-keeping liquid is 5.6-6.3, and the fresh-keeping liquid is prepared by the following method:

taking jasmine pure juice and bitter bamboo pure juice, uniformly mixing, pouring into 10-15 times volume of absolute ethyl alcohol, uniformly mixing, and then vibrating and dissolving for 5-8 min in an ultrasonic cleaning machine; adding tannin accounting for 1-2% of the total weight of the ethanol, tea polyphenol accounting for 3-5% of the total weight of the ethanol, aluminum sulfate accounting for 2-4% of the total weight of the ethanol, plant acid accounting for 0.5-0.8% of the total weight of the ethanol and garlic pure juice accounting for 4-7% of the total weight of the ethanol, and uniformly mixing to prepare a primary product preservative solution;

heating the primary product fresh-keeping liquid to 65-70 ℃, keeping the temperature constant, stirring at a high speed of 3200-3500 r/min for 30-35 min, and standing for 20-24 h; after standing, centrifuging for 10-15 min in a centrifugal machine at the speed of 5000-5500 r/min, and collecting supernatant and middle-layer liquid to obtain finished product preservative liquid;

the plant acid comprises one or more of citric acid, alginic acid and lactic acid.

Preferably, the diluent of the fresh-keeping solution is 1000-1200 times of the diluent of the fresh-keeping solution, and the diluent is sterile clear water.

Preferably, in the step b, when the bamboo shoot cut is completely wrapped by the balloon, 30-35 ml of the fresh-keeping liquid or 30-35 ml of inert gas can be filled into the balloon, and the fresh-keeping liquid in the balloon is controlled to be in contact with the cut;

the inert gas is formed by mixing nitrogen and carbon dioxide according to the volume ratio of 98: 2.

Preferably, the foam box comprises a box body 1 and a notch 2 for containing bamboo shoots; the diameter of the notch 2 is the same as the size of the bamboo shoots, or when the bamboo shoots are vertically placed into the notch 2, broken foam is selected for clamping, and the balloons at the cut of the bamboo shoot root are controlled not to contact the bottom of the foam box.

In the technical scheme provided by the invention, when the foam box is used for containing the bamboo shoots, the root of the bamboo shoots coated with the preservative can be directly placed into the notch 2 upright without binding a preservative film or a balloon, the bamboo shoots coated with the preservative are filled with the preservative solution into the notch 2 until the notch at the root of the bamboo shoots is completely soaked by the preservative solution, and the preservative solution in the notch 2 is controlled to always completely immerse the notch at the root of the bamboo shoots in the storage process of the bamboo shoots.

In the technical scheme provided by the invention, the bamboo shoots are fresh bamboo shoots with the mass of more than or equal to 200 g.

The invention has the beneficial effects that:

compared with the prior art, the method eliminates bacteria or plant diseases and insect pests on the fresh bamboo shoots by soaking in the acidic ice water mixed solution, so that the whole bodies of the bamboo shoots are ice-cold, the physiological activity of the bamboo shoots is reduced, and the deterioration rate of the bamboo shoots is further reduced; under the coating action of the preservative, the bamboo shoots are prevented from being invaded by external pathogens from the root cuts, the volatilization of water in the bamboo shoots is limited, the freshness is further ensured, and the quality guarantee period is prolonged; then, under the protection of the fresh-keeping liquid, the bamboo shoot shells and the whole bodies of the bamboo shoot meat are ensured to have continuous nutrition supply, and the bamboo shoots are ensured to be fresh and tender at any time; and finally, vertically placing the processed bamboo shoots in the notches of the foam box, so that the bamboo shoots are not contacted with each other, preventing the rotten bamboo shoots from infecting other bamboo shoots, and enabling the bamboo shoots to be in a vertical state to accord with the growth state of the bamboo shoots in soil, so that the absorption rate of the bamboo shoots to a fresh-keeping solution is improved, and the freshness and the vitality of the bamboo shoots are ensured.

Drawings

FIG. 1 is a schematic view of a partial structure of the foam tank;

wherein, 1-box body and 2-notch for containing bamboo shoots.

Detailed Description

The present invention will be described in further detail with reference to specific embodiments, but the technical solutions provided by the present invention include not only the contents shown in the examples.