阅读说明：本技术 一种莲藕切片的保存方法 (preservation method of lotus root slices ) 是由 黄升谋 于 2018-06-06 设计创作，主要内容包括：本发明公开了一种莲藕切片的保存方法,包括以下步骤：(1)前处理；(2)保存液浸泡：将步骤(1)中处理的莲藕切片放入复合保存液中进行浸泡处理,浸泡过程为在温度1-4℃下,浸泡10-20min；所述的复合保存液为每一升纯净水中含有人参提取物1-3克,益母草提取物1-2克,菊花提取物3-5克；(3)真空预包装；(4)电子束辐照处理：将步骤(3)真空预包装后的莲藕切片进行电子束辐照处理,辐照剂量为10kGy-20kGy；(5)贮藏：将步骤(4)中辐照处理后的莲藕切片进行贮藏,贮藏温度为0-4℃。经过此方法保存的莲藕切片贮藏期可以达到80-100天,同时减少褐变现象和变质现象发生。(the invention discloses a preservation method of lotus root slices, which comprises the following steps: (1) pre-treating; (2) soaking in a preservation solution: soaking the lotus root slices treated in the step (1) in a compound preservation solution for 10-20min at the temperature of 1-4 ℃; the compound preservation solution contains 1-3 g of ginseng extract, 1-2 g of motherwort extract and 3-5 g of chrysanthemum extract in each liter of purified water; (3) pre-packaging in vacuum; (4) electron beam irradiation treatment: carrying out electron beam irradiation treatment on the lotus root slices subjected to vacuum pre-packaging in the step (3), wherein the irradiation dose is 10-20 kGy; (5) and (3) storage: and (4) storing the lotus root slices subjected to the irradiation treatment in the step (4), wherein the storage temperature is 0-4 ℃. The storage period of the lotus root slices preserved by the method can reach 80-100 days, and meanwhile, the browning phenomenon and the deterioration phenomenon are reduced.)

1. A preservation method of lotus root slices is characterized in that: the method comprises the following specific steps:

(1) pretreatment: cleaning fresh lotus roots, peeling and cutting into a sheet-shaped structure;

(2) soaking in a preservation solution: soaking the lotus root slices treated in the step (1) in a compound preservation solution for 10-20min at the temperature of 1-4 ℃; the compound preservation solution contains 1-3 g of ginseng extract, 1-2 g of motherwort extract and 3-5 g of chrysanthemum extract in each liter of purified water;

(3) Vacuum pre-packaging: carrying out vacuum pre-packaging on the lotus root slices in the step (2);

(4) Electron beam irradiation treatment: carrying out electron beam irradiation treatment on the lotus root slices subjected to vacuum pre-packaging in the step (3), wherein the irradiation dose is 10-20 kGy;

(5) and (3) storage: and (4) storing the lotus root slices subjected to the irradiation treatment in the step (4), wherein the storage temperature is 0-4 ℃.

2. the preservation method of sliced lotus root according to claim 1, wherein the preservation method comprises the following steps: and (3) the vacuum pre-packaging step is to put the lotus root slices obtained in the step (2) into a high-barrier packaging bag for vacuum packaging, and the packaging material is PE.

3. the preservation method of sliced lotus root according to claim 1, wherein the preservation method comprises the following steps: the ginseng extract is prepared by the following method:

a. drying and pulverizing Ginseng radix, adding 30-50% ethanol water solution 4-5 times of dried and pulverized Ginseng radix, extracting under reflux at 50-60 deg.C for 40-60 min, and filtering to obtain extractive solution;

b. extracting the leaching liquor with diethyl ether to obtain extract liquor;

c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5-10% ethanol water solution to obtain first-stage eluate;

d. performing chromatography on the first-stage eluate with 300 mesh polyamide powder as adsorbent, and eluting with 0.1-0.3% acetic acid water solution to obtain second-stage eluate;

e. recrystallizing the second-stage eluate with ethanol, and drying to obtain Ginseng radix extract;

the motherwort extract is prepared by the following method:

a. drying and pulverizing herba Leonuri, adding 30-50% ethanol water solution 4-5 times of the dried and pulverized herba Leonuri, extracting under reflux at 50-60 deg.C for 40-60 min, and filtering to obtain extractive solution;

b. extracting the leaching liquor with diethyl ether to obtain extract liquor;

c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5-10% ethanol water solution to obtain first-stage eluate;

d. performing chromatography on the first-stage eluate with 300 mesh polyamide powder as adsorbent, and eluting with 0.1-0.3% acetic acid water solution to obtain second-stage eluate;

e. recrystallizing the second-stage eluate with ethanol, and drying to obtain herba Leonuri extract;

the chrysanthemum extract is prepared by the following method:

a. Drying and pulverizing flos Chrysanthemi, adding 30-50% ethanol water solution 4-5 times of dried and pulverized flos Chrysanthemi, extracting at 50-60 deg.C under reflux for 40-60 min, and filtering to obtain extractive solution;

b. extracting the leaching liquor with diethyl ether to obtain extract liquor;

c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5-10% ethanol water solution to obtain first-stage eluate;

d. performing chromatography on the first-stage eluate with 300 mesh polyamide powder as adsorbent, and eluting with 0.1-0.3% acetic acid water solution to obtain second-stage eluate;

e. Recrystallizing the second-stage eluate with ethanol, and drying to obtain flos Chrysanthemi extract.

Technical Field

the invention particularly relates to a preservation method of lotus root slices, and belongs to the technical field of agricultural product processing.

Background

in rhizome foods, the iron content of lotus roots is high, so that the lotus roots are suitable for patients with iron deficiency anemia. The lotus root has low sugar content and contains a large amount of vitamin C and dietary fiber, and is very beneficial to people suffering from weak diseases such as liver disease, constipation, diabetes and the like.

The lotus root also contains rich tannic acid, has the effects of contracting blood vessels and stopping bleeding, and is very suitable for people with blood stasis, hematemesis, hematuria and hematochezia, as well as puerpera and leukemia.

the lotus root also has the functions of relieving summer heat and clearing heat, and is good summer heat-dispelling food. Cooked lotus root is cool in nature, and has effects of nourishing heart, promoting blood production, invigorating spleen, stimulating appetite, nourishing and strengthening body; the decoction has effects of promoting urination, clearing heat and moistening lung. And has the characteristics of activating blood without breaking blood and stopping bleeding without stagnating blood.

at present, the preservation of lotus root agricultural products mainly comprises refrigeration, micro-freezing and chemical preservative preservation technologies. The partial freezing method, however, requires precise temperature control capability of the storage equipment. The safety of chemical preservation has been controversial. The electron beam irradiation is a novel food sterilization technology, the sterilization time is short, and the nutrient components are not damaged.

disclosure of Invention

the invention aims to provide a preservation method of lotus root slices, which can ensure the freshness of the lotus root slices in a longer time.

in order to achieve the purpose, the invention adopts the following technical scheme:

1. a preservation method of lotus root slices comprises the following specific steps:

(1) pretreatment: cleaning fresh lotus roots, peeling and cutting into a sheet-shaped structure;

(2) Soaking in a preservation solution: soaking the lotus root slices treated in the step (1) in a compound preservation solution for 10-20min at the temperature of 1-4 ℃; the compound preservation solution contains 1-3 g of ginseng extract, 1-2 g of motherwort extract and 3-5 g of chrysanthemum extract in each liter of purified water;

(3) Vacuum pre-packaging: carrying out vacuum pre-packaging on the lotus root slices in the step (2);

(4) electron beam irradiation treatment: carrying out electron beam irradiation treatment on the lotus root slices subjected to vacuum pre-packaging in the step (3), wherein the irradiation dose is 10-20 kGy;

(5) and (3) storage: and (4) storing the lotus root slices subjected to the irradiation treatment in the step (4), wherein the storage temperature is 0-4 ℃.

2. The preservation method of the lotus root slices is characterized in that the vacuum pre-packaging is to put the lotus root slices in the step (2) into a high-barrier packaging bag for vacuum packaging, and the packaging material is PE.

3. The preservation method of the lotus root slices is characterized in that the ginseng extract is prepared by the following steps:

a. drying and pulverizing Ginseng radix, adding 30-50% ethanol water solution 4-5 times of dried and pulverized Ginseng radix, extracting under reflux at 50-60 deg.C for 40-60 min, and filtering to obtain extractive solution;

b. extracting the leaching liquor with diethyl ether to obtain extract liquor;

c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5-10% ethanol water solution to obtain first-stage eluate;

d. performing chromatography on the first-stage eluate with 300 mesh polyamide powder as adsorbent, and eluting with 0.1-0.3% acetic acid water solution to obtain second-stage eluate;

e. recrystallizing the second-stage eluate with ethanol, and drying to obtain the Ginseng radix extract.

the motherwort extract is prepared by the following method:

a. Drying and pulverizing herba Leonuri, adding 30-50% ethanol water solution 4-5 times of the dried and pulverized herba Leonuri, extracting under reflux at 50-60 deg.C for 40-60 min, and filtering to obtain extractive solution;

b. extracting the leaching liquor with diethyl ether to obtain extract liquor;

c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5-10% ethanol water solution to obtain first-stage eluate;

d. performing chromatography on the first-stage eluate with 300 mesh polyamide powder as adsorbent, and eluting with 0.1-0.3% acetic acid water solution to obtain second-stage eluate;

e. recrystallizing the second-stage eluate with ethanol, and drying to obtain herba Leonuri extract.

the chrysanthemum extract is prepared by the following method:

a. drying and pulverizing flos Chrysanthemi, adding 30-50% ethanol water solution 4-5 times of dried and pulverized flos Chrysanthemi, extracting at 50-60 deg.C under reflux for 40-60 min, and filtering to obtain extractive solution;

b. Extracting the leaching liquor with diethyl ether to obtain extract liquor;

c. subjecting the extractive solution to column chromatography with polyethylene glycol 5000 column, and eluting with 5-10% ethanol water solution to obtain first-stage eluate;

d. Performing chromatography on the first-stage eluate with 300 mesh polyamide powder as adsorbent, and eluting with 0.1-0.3% acetic acid water solution to obtain second-stage eluate;

e. recrystallizing the second-stage eluate with ethanol, and drying to obtain flos Chrysanthemi extract.

the invention has the beneficial effects that:

the preservation method of the lotus root slices provided by the invention utilizes the natural extracts of the ginseng extract, the motherwort extract and the chrysanthemum extract as the composite preservation solution, has the functions of antioxidation and bacteriostasis, and can slow down the browning of the lotus root slices and prevent the lotus root slices from deteriorating by soaking in the composite preservation solution. And then the propagation of the microorganisms in the lotus root slices can be effectively reduced through vacuum packaging and electron beam irradiation, and the loss of nutrient substances is reduced. The lotus root slices can be preserved by the preservation method, and the original freshness can be kept within 80-100 days.

Detailed Description

The present invention is further illustrated by the following specific examples.