阅读说明：本技术 一种防止毛笋褐变发白的方法 (Method for preventing brown stain and white bloom of moso bamboo shoots ) 是由 何雨婷 于 2021-07-30 设计创作，主要内容包括：本发明公开了一种防止毛笋褐变发白的方法,包括下述步骤：(1)将新鲜采摘的毛笋去壳,然后将得到的去壳毛笋用纤维素酶、半纤维素酶、果胶酶中的一种或多种进行酶解处理；(2)将步骤(1)酶解处理后的毛笋浸泡在处理液中,向处理液中加入漆酶,在pH为5-6、温度为20-25℃的条件下处理1.5-3h；所述处理液包括下述成分：多酚类抗褐变剂、乙二胺四乙酸二钠、D-异抗坏血酸、水。本发明的毛笋处理方法,既可以有效缓解毛笋在常规冷藏贮存过程中的褐变现象,同时又能避免毛笋蒸煮加工发白的问题,具有很高的应用意义。(The invention discloses a method for preventing brown stain and whitening of moso bamboo shoots, which comprises the following steps: (1) removing shells of freshly picked moso bamboo shoots, and performing enzymolysis treatment on the obtained shelled moso bamboo shoots by using one or more of cellulase, hemicellulase and pectinase; (2) soaking the moso bamboo shoots subjected to the enzymolysis treatment in the step (1) in a treatment solution, adding laccase into the treatment solution, and treating for 1.5-3h under the conditions that the pH value is 5-6 and the temperature is 20-25 ℃; the treatment liquid comprises the following components: polyphenol anti-browning agent, disodium edetate, D-isoascorbic acid and water. The method for processing the moso bamboo shoots can effectively relieve browning phenomena of the moso bamboo shoots in the conventional refrigeration and storage process, can avoid the problem that the moso bamboo shoots are whitened during cooking, and has high application significance.)

1. A method for preventing brown stain and white bloom of moso bamboo shoots is characterized by comprising the following steps:

(1) removing shells of freshly picked moso bamboo shoots, and performing enzymolysis treatment on the obtained shelled moso bamboo shoots by using one or more of cellulase, hemicellulase and pectinase;

(2) soaking the moso bamboo shoots subjected to the enzymolysis treatment in the step (1) in a treatment solution, adding laccase into the treatment solution, and treating for 1.5-3h under the conditions that the pH value is 5-6 and the temperature is 20-25 ℃;

the treatment liquid comprises the following components: polyphenol anti-browning agent, disodium edetate, D-isoascorbic acid and water.

2. The method for preventing browning and whitening of the moso bamboo shoots as claimed in claim 1, wherein the polyphenol-based anti-browning agent is tea polyphenol, oxidized resveratrol or a combination thereof.

3. The method for preventing the browning and the whitening of the moso bamboo shoots as claimed in claim 1, wherein the treatment fluid comprises the following components in percentage by weight: 0.1-0.2% of polyphenol anti-browning agent, 0.2-0.4% of disodium ethylenediamine tetraacetic acid, 0.03-0.05% of D-isoascorbic acid and the balance of water.

4. The method for preventing the browning and the whitening of the moso bamboo shoots as claimed in claim 1, wherein the amount of the treatment solution is 10-20 times of the weight of the peeled moso bamboo shoots.

5. The method for preventing the browning and the whitening of the moso bamboo shoots as claimed in claim 1, wherein the activity of the laccase is 200-2000U/g, and the amount of the laccase is 0.5-1% of the weight of the peeled moso bamboo shoots.

6. The method for preventing browning and whitening of bamboo shoots as claimed in claim 1, wherein the activities of said cellulase, hemicellulase and pectinase are 10000-50000U/g.

7. The method for preventing browning and whitening of the moso bamboo shoots as claimed in claim 1, wherein in the step (1), the specific steps of the enzymatic treatment comprise: soaking the peeled moso bamboo shoot in the enzymolysis solution, and keeping the temperature for 0.5-1h under the conditions that the pH is 5-7 and the temperature is 40-50 ℃.

8. The method for preventing the browning and whitening of the moso bamboo shoots as claimed in claim 7, wherein the mass fraction of the enzymolysis solution is 0.05-0.1%, and the amount is 10-15 times of the weight of the shelled moso bamboo shoots.

Technical Field

The invention relates to the technical field of food processing, in particular to a method for preventing brown stain and whitening of moso bamboo shoots.

Background

The moso bamboo shoots are tender seedlings of moso bamboo, a gramineous plant, and widely distributed in mountainous areas of Yangtze river drainage areas in China. The moso bamboo shoots contain rich dietary fibers, vitamins, mineral substances and other nutritional ingredients, have extremely low contents of sugar and fat, can promote digestion and reduce blood fat, are large and delicious, have fresh and tender meat quality, are well received by consumers, and are common fresh food and processed bamboo shoots. However, after the fresh bamboo shoots are picked, oxidation browning is easy to occur during conventional cold storage, the freshness and the quality of the bamboo shoots are affected, the storage period is short, and although the storage period of the bamboo shoots can be prolonged by dry storage, the nutritional ingredients and the texture of the bamboo shoots are greatly damaged; in addition, because the bamboo shoots contain rich amino acids, when the bamboo shoots are cooked, the rich amino acids in the bamboo shoots overflow, so that the phenomenon of oxidation and whitening is caused, and the appearance quality of the bamboo shoot products obtained by cooking is influenced. Therefore, there is a need to develop a method for processing moso bamboo shoots, which can effectively alleviate the browning phenomenon of the moso bamboo shoots in the conventional storage process and can avoid the problem of whitening of the moso bamboo shoots during cooking.

Disclosure of Invention

The invention aims to make up for the defects of the prior art, and provides a method for preventing the brown stain and the white stain of the moso bamboo shoots, which can effectively relieve the brown stain phenomenon of the moso bamboo shoots in the conventional storage process and can avoid the problem of the white stain of the moso bamboo shoots in the cooking process.

The invention is realized by the following technical scheme:

a method for preventing brown stain and white bloom of moso bamboo shoots is characterized by comprising the following steps:

(1) removing shells of freshly picked moso bamboo shoots, and performing enzymolysis treatment on the obtained shelled moso bamboo shoots by using one or more of cellulase, hemicellulase and pectinase;

(2) soaking the moso bamboo shoots subjected to the enzymolysis treatment in the step (1) in a treatment solution, adding laccase into the treatment solution, and treating for 1.5-3h under the conditions that the pH value is 5-6 and the temperature is 20-25 ℃;

the treatment liquid comprises the following components: polyphenol anti-browning agent, disodium edetate, D-isoascorbic acid and water.

Preferably, the polyphenol anti-browning agent is tea polyphenol, oxyresveratrol or a combination thereof.

Preferably, the treatment fluid comprises the following components in percentage by weight: 0.1-0.2% of polyphenol anti-browning agent, 0.2-0.4% of disodium ethylenediamine tetraacetic acid, 0.03-0.05% of D-isoascorbic acid and the balance of water.

Preferably, the dosage of the treatment liquid is 10-20 times of the weight of the peeled moso bamboo shoots.

Preferably, the activity of the laccase is 200-2000U/g, and the dosage of the laccase is 0.5-1% of the weight of the peeled bamboo shoots.

Preferably, the activities of the cellulase, the hemicellulase and the pectinase are 10000-50000U/g.

Preferably, in the step (1), the specific steps of the enzymatic hydrolysis treatment include: soaking the peeled moso bamboo shoot in the enzymolysis solution, and keeping the temperature for 0.5-1h under the conditions that the pH is 5-7 and the temperature is 40-50 ℃.

Preferably, the mass fraction of the enzymolysis liquid is 0.05-0.1%, and the dosage is 10-15 times of the weight of the peeled moso bamboo shoots.

The invention has the advantages that:

the method for treating the moso bamboo shoots comprises the steps of firstly carrying out enzymolysis treatment on the shelled moso bamboo shoots by using one or more of cellulase, hemicellulase and pectinase, and then carrying out soaking treatment on a treatment solution obtained by compounding a polyphenol anti-browning agent, disodium ethylene diamine tetraacetate and D-isoascorbic acid and laccase together under the conditions of proper temperature and pH. On one hand, the treatment solution contains a polyphenol anti-browning agent, disodium ethylene diamine tetraacetate and D-isoascorbic acid for compounding, and a good anti-browning effect is achieved through a synergistic effect, and on the other hand, the polyphenol anti-browning agent in the treatment solution and the protein in the bamboo shoots are crosslinked to form a protein-polyphenol compound under the action of laccase, so that the anti-browning stability can be improved, the loss of anti-browning effective components in the bamboo shoots is reduced, the anti-browning performance of the bamboo shoots in conventional cold storage is remarkably improved, the amino acid fixing effect can be achieved, the migration of amino acids to the surfaces of the bamboo shoots in the cooking process is relieved, and the whitening of the bamboo shoots in the cooking process is avoided. In conclusion, the method can effectively relieve the browning phenomenon of the moso bamboo shoots in the conventional storage process, and can also avoid the problem that the moso bamboo shoots are whitened during cooking and processing.

Detailed Description

Example 1

A method for preventing the brown stain and the white bloom of the moso bamboo shoots comprises the following steps:

(1) removing shells of freshly picked moso bamboo shoots, soaking the obtained shelled moso bamboo shoots in cellulase enzymatic hydrolysate which is 10 times of the weight of the shelled moso bamboo shoots (the mass fraction of the cellulase enzymatic hydrolysate is 0.05 percent, and the activity of cellulase is 10000U/g), carrying out heat preservation treatment for 1h under the conditions of pH of 5 and temperature of 40 ℃, and then washing the moso bamboo shoots clean by using clear water;

(2) soaking the moso bamboo shoots subjected to the enzymolysis treatment in the step (1) in a treatment solution which is 10 times of the weight of the shelled moso bamboo shoots (the treatment solution comprises, by weight, 0.1% of oxyresveratrol, 0.2% of disodium ethylene diamine tetraacetate, 0.03% of D-isoascorbic acid and the balance of water), adding laccase (the activity of the laccase is 200U/g) which is 0.5% of the weight of the shelled moso bamboo shoots into the treatment solution, treating the mixture for 3 hours under the conditions that the pH value is 5 and the temperature is 20 ℃, washing the treated mixture by clear water, and drying the treated mixture by cold air.

Example 2

A method for preventing the brown stain and the white bloom of the moso bamboo shoots comprises the following steps:

(1) removing shells of fresh picked moso bamboo shoots, soaking the obtained shelled moso bamboo shoots in a complex enzyme enzymolysis liquid which is 12 times of the weight of the shelled moso bamboo shoots (the mass fraction of the complex enzyme enzymolysis liquid is 0.07%, the complex enzyme consists of cellulase and hemicellulase according to the weight ratio of 2:1, wherein the activity of the cellulase is 30000U/g, and the activity of the hemicellulase is 30000U/g), carrying out heat preservation treatment for 45min under the conditions of pH 6 and temperature of 45 ℃, and then washing the moso bamboo shoots clean by using clear water;

(2) soaking the moso bamboo shoots subjected to the enzymolysis treatment in the step (1) in a treatment solution which is 15 times of the weight of the shelled moso bamboo shoots (the treatment solution comprises, by weight, 0.15% of tea polyphenol, 0.3% of disodium ethylene diamine tetraacetate, 0.04% of D-isoascorbic acid and the balance of water), adding laccase (the activity of the laccase is 1000U/g) which is 0.8% of the weight of the shelled moso bamboo shoots into the treatment solution, treating for 2 hours under the conditions that the pH is 5.5 and the temperature is 22 ℃, washing with clear water, and drying with cold air.

Example 3

A method for preventing the brown stain and the white bloom of the moso bamboo shoots comprises the following steps:

(1) removing shells of freshly picked moso bamboo shoots, soaking the obtained peeled moso bamboo shoots in pectinase enzymolysis liquid which is 15 times of the weight of the peeled moso bamboo shoots (the mass fraction of the pectinase enzymolysis liquid is 0.1 percent, and the activity of the pectinase is 50000U/g), preserving heat for 0.5h under the conditions that the pH is 7 and the temperature is 50 ℃, and then washing the moso bamboo shoots by using clear water;

(2) soaking the moso bamboo shoots subjected to the enzymolysis treatment in the step (1) in a treatment solution which is 20 times of the weight of the shelled moso bamboo shoots (the treatment solution comprises, by weight, 0.2% of tea polyphenol, 0.4% of disodium ethylene diamine tetraacetate, 0.05% of D-isoascorbic acid and the balance of water), adding laccase (the activity of the laccase is 2000U/g) which is 1% of the weight of the shelled moso bamboo shoots into the treatment solution, treating the processed moso bamboo shoots for 1.5h under the conditions that the pH value is 6 and the temperature is 25 ℃, washing the processed moso bamboo shoots with clear water, and drying the processed moso bamboo shoots with cold air.

Comparative example 1

The conventional bamboo shoot treatment method comprises the following steps:

removing shell of fresh bamboo shoot, washing with clear water, and blow-drying with cold air.

Comparative example 2

A moso bamboo shoot processing method comprises the following steps:

removing shells of freshly picked moso bamboo shoots, washing the fresh moso bamboo shoots by using clear water, soaking the fresh moso bamboo shoots in a treatment solution which is 15 times of the weight of the shelled moso bamboo shoots (the treatment solution comprises, by weight, 0.15% of tea polyphenol, 0.3% of disodium ethylene diamine tetraacetate, 0.04% of D-isoascorbic acid and the balance of water), adding laccase (the activity of the laccase is 1000U/g) which is 0.8% of the weight of the shelled moso bamboo shoots into the treatment solution, treating the treated moso bamboo shoots for 2 hours under the conditions of pH (5.5) and temperature of 22 ℃, washing the moso bamboo shoots by using the clear water, and drying the moso bamboo shoots by using cold air.

Comparative example 3

A moso bamboo shoot processing method comprises the following steps:

(1) removing shells of fresh picked moso bamboo shoots, soaking the obtained shelled moso bamboo shoots in a complex enzyme enzymolysis liquid which is 12 times of the weight of the shelled moso bamboo shoots (the mass fraction of the complex enzyme enzymolysis liquid is 0.07%, the complex enzyme consists of cellulase and hemicellulase according to the weight ratio of 2:1, wherein the activity of the cellulase is 30000U/g, and the activity of the hemicellulase is 30000U/g), carrying out heat preservation treatment for 45min under the conditions of pH 6 and temperature of 45 ℃, and then washing the moso bamboo shoots clean by using clear water;

(2) soaking the moso bamboo shoots subjected to the enzymolysis treatment in the step (1) in a treatment solution which is 15 times of the weight of the peeled moso bamboo shoots (the treatment solution comprises, by weight, 0.15% of tea polyphenol, 0.3% of disodium ethylene diamine tetraacetate, 0.04% of D-isoascorbic acid and the balance of water), treating for 2 hours under the conditions that the pH value is 5.5 and the temperature is 22 ℃, washing with clear water, and drying by cold air.

Test examples

(1) Test for browning prevention

The moso bamboo shoots were treated in the same manner as in examples 1 to 3 and comparative examples 1 to 3, respectively, and then refrigerated at a temperature of 4. + -. 1 ℃ and a humidity of 90 to 95%. After being refrigerated for 7d, a sample is taken for browning index determination. The browning index was determined as follows: according to the size of the browning area on the surface of the bamboo shoot blocks, the browning grade is divided into 5 grades: the grade 0 is free of browning, the grade 1 browning area is less than 20%, the grade 2 browning area is 20-35%, the grade 3 browning area is 35-50%, and the grade 4 browning area is more than 50%.

The browning index calculation formula is as follows: browning index ∑ (browning level × number of levels)/total number examined.

The results of the browning index test are shown in table 1:

TABLE 1 Moso bamboo shoot browning index

Comparing examples 1-3 in table 1 with comparative examples 1-3, it can be seen that the present invention, through the synergistic anti-browning effect of the polyphenol anti-browning agent, disodium ethylenediamine tetraacetate, and D-isoascorbic acid, and under the action of laccase, makes the polyphenol anti-browning agent cross-link with the protein in the young bamboo shoots to form a protein-polyphenol compound, thereby improving the anti-browning stability, reducing the loss of anti-browning active ingredients in the young bamboo shoots, and thus significantly improving the anti-browning performance of the young bamboo shoots in conventional refrigeration storage; the comparative example 2 does not adopt cellulase to carry out enzymolysis treatment on the shelled moso bamboo shoots, the protein on the surfaces of the moso bamboo shoots is exposed less, the crosslinking degree of the protein and the polyphenol anti-browning agent is lower, the anti-browning active ingredients in the moso bamboo shoots are easy to migrate and lose, and the anti-browning effect is poor; comparative example 3 is not treated by laccase, the surfaces of the moso bamboo shoots cannot form effective crosslinking with the polyphenol anti-browning agent, and the anti-browning effective components in the moso bamboo shoots are easy to migrate and lose, so that the anti-browning effect is poor.

(2) Boil blushing prevention performance test

The moso bamboo shoots were treated according to the methods of examples 1 to 3 and comparative examples 1 to 3, respectively, and then cooked for 10min, and whether the surface of the moso bamboo shoots became white or not was observed. The test results are shown in table 2:

TABLE 2 appearance of boiled moso bamboo shoots

As can be seen from Table 2, the present invention can avoid the whitening problem of the bamboo shoots during the cooking process and improve the appearance of the bamboo shoot products.

Comparing examples 1-3 in table 2 with comparative examples 1-3, it can be seen that the polyphenol anti-browning agent can be crosslinked with protein in the bamboo shoots to form a protein-polyphenol compound under the action of laccase, so that the fixation effect is achieved, the migration of amino acids to the surfaces of the bamboo shoots in the cooking process can be relieved, the whitening problem of the bamboo shoots in the cooking process can be avoided, and the appearance of the bamboo shoot product can be improved; while comparative examples 2 and 3 cannot fix amino acids or have a limited fixing effect, and cannot achieve the effect of avoiding blanching by cooking.