阅读说明：本技术 一种预包装清水竹笋的护色方法 (Color protection method for pre-packaged clean water bamboo shoots ) 是由 王纯兵 李建春 陈建平 于 2020-11-25 设计创作，主要内容包括：本发明公开了一种预包装清水竹笋的护色方法,解决现有预包装清水竹笋易出现褐变,导致保质期缩短的技术问题。本发明包括竹笋的预处理、蒸煮、护色溶液的配置、护色处理和预包装。本发明使用多种食品添加剂按照一定比例形成的护色剂进行护色处理,可有效减缓褐变问题,延长产品的货架期,提高其安全性,是一种简单有效的护色方法。(The invention discloses a color protection method for pre-packaged clear water bamboo shoots, which solves the technical problem that the quality guarantee period is shortened due to easy browning of the conventional pre-packaged clear water bamboo shoots. The method comprises the steps of pretreatment of the bamboo shoots, cooking, preparation of a color protection solution, color protection treatment and prepackaging. The invention uses the color fixative formed by a plurality of food additives according to a certain proportion to carry out color fixation treatment, can effectively slow down the browning problem, prolong the shelf life of the product and improve the safety, and is a simple and effective color fixation method.)

1. A color protection method for pre-packaged fresh water bamboo shoots is characterized by comprising the following steps:

step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;

and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;

and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;

step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;

step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.

2. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: in the step D, the soaking temperature is 50 ℃, and the soaking time is 1.5 h.

3. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the bamboo shoot is prepared by removing bamboo shoot shell and bamboo shoot skin.

4. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the bamboo shoots cooked are medium-boiled.

5. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the salt used for color protection does not contain iodine.

6. The color protection method of the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the color protection solution can also contain L-cysteine, and the L-cysteine is not more than 0.3 percent.

7. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the color protection solution immerses the bamboo shoots.

8. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the sealing is vacuum sealing, and the vacuum degree of the sealing is 40-50 KPa.

9. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the packaging bag is a nylon food packaging bag.

10. The color protection method for the pre-packaged fresh water bamboo shoots as claimed in claim 1, characterized in that: the water content of the pre-packaged clean water bamboo shoot finished product is not more than 3 percent.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: the color protection method for the pre-packaged clear water bamboo shoots is provided, and the technical problem that the quality guarantee period is shortened due to the fact that the existing pre-packaged clear water bamboo shoots are prone to browning is solved.

A color protection method for pre-packaged fresh water bamboo shoots comprises the following steps:

step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;

and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;

and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;

step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;

step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.

Further, in the step D, the soaking temperature is 50 ℃, and the soaking time is 1.5 h.

Further, the bamboo shoot is obtained by removing the shell and the skin of the bamboo shoot.

Further, the bamboo shoots cooked are medium-boiled.

Furthermore, the salt used for color protection does not contain iodine.

Furthermore, the color protection solution can also contain L-cysteine, and the L-cysteine does not exceed 0.3 percent.

Further, the color protection solution immerses the bamboo shoots.

Furthermore, the sealing is vacuum sealing, and the vacuum degree of the sealing is 40-50 KPa.

Further, the packaging bag is a nylon food packaging bag.

Further, the water content of the pre-packaged clean water bamboo shoot finished product is not more than 3%.

Compared with the prior art, the method has the following beneficial effects:

the invention has simple, scientific and reasonable design and convenient use, solves the technical problem that the quality guarantee period is shortened because the prior pre-packaged clean water bamboo shoots are easy to brown, and can effectively slow down the brown stain problem, prolong the shelf life of the product and improve the safety by using the color fixative formed by a plurality of food additives according to a certain proportion for color fixation treatment.

The method carries out color protection treatment on the cooked bamboo shoots, compounds a plurality of food additives according to a certain proportion to form a color protection agent, fully dissolves the color protection agent to form a color protection solution, and carries out color protection soaking on the bamboo shoots, so that the browning problem of the bamboo shoots can be effectively relieved.

Detailed Description

The present invention is described in further detail in order to make the objects, method aspects and advantages of the invention more apparent. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.

The invention has simple, scientific and reasonable design and convenient use, solves the technical problem that the quality guarantee period is shortened because the prior pre-packaged clean water bamboo shoots are easy to brown, and can effectively slow down the brown stain problem, prolong the shelf life of the product and improve the safety by using the color fixative formed by a plurality of food additives according to a certain proportion for color fixation treatment.

According to the invention, the color protection treatment is carried out on the cooked bamboo shoots, a plurality of food additives are compounded according to a certain proportion to form a color protection agent, the color protection agent is fully dissolved to form a color protection solution, and the bamboo shoots are subjected to color protection soaking, so that the browning problem of the bamboo shoots can be effectively relieved.

In embodiment 1 of the present invention, the color protection method for pre-packaged fresh water bamboo shoots provided by the present invention comprises the following steps:

step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;

and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;

and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;

step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;

step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.

Wherein in the step D, the soaking temperature is 50 ℃, and the soaking time is 1.5 h.

In embodiment 2 of the invention, the color protection method for the pre-packaged fresh water bamboo shoots, provided by the invention, comprises the following steps:

step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;

and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;

and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;

step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;

step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.

Wherein the bamboo shoot is obtained by removing bamboo shoot shell and bamboo shoot skin.

In embodiment 3 of the present invention, the color protection method for pre-packaged fresh water bamboo shoots provided by the present invention comprises the following steps:

step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;

and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;

and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;

step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;

step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.

Wherein the cooked bamboo shoot is medium-boiled.

Embodiment 4 of the present invention provides a color protection method for pre-packaged fresh water bamboo shoots, comprising the steps of:

step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;

and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;

and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;

step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;

step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.

Wherein the salt used for color protection does not contain iodine.

In embodiment 5 of the present invention, the color protection method for pre-packaged fresh water bamboo shoots provided by the present invention comprises the following steps:

step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;

and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;

and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;

step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;

step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.

Wherein the color protection solution also can contain L-cysteine, and the L-cysteine is not more than 0.3%.

Embodiment 6 of the invention provides a color protection method for pre-packaged fresh water bamboo shoots, which comprises the following steps:

step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;

and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;

and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;

step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;

step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.

Wherein the color protection solution immerses the bamboo shoots.

Embodiment 7 of the present invention provides a color protection method for pre-packaged fresh water bamboo shoots, comprising the steps of:

step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;

and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;

and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;

step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;

step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.

Wherein, the sealing adopts vacuum sealing, and the vacuum degree of the sealing is 40-50 KPa.

In embodiment 8 of the present invention, the color protection method for pre-packaged fresh water bamboo shoots provided by the present invention comprises the following steps:

step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;

and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;

and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;

step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;

step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.

Wherein, the packaging bag adopts a nylon food packaging bag.

Embodiment 9 of the present invention provides a color protection method for pre-packaged fresh water bamboo shoots, comprising the steps of:

step A: bamboo shoot pretreatment: screening and shaping bamboo shoot raw materials;

and B: bamboo shoot cooking: steaming and boiling the screened bamboo shoots;

and C: preparing a color protection solution: the color fixative comprises the following components in percentage by weight: 0.2% of citric acid, 0.033% of potassium sorbate, 0.25% of salt, 0.5% of tea polyphenol, 0.1% of calcium chloride and water as a solvent, and fully dissolving to form a color protection solution;

step D: color protection treatment: soaking the bamboo shoots in the color protection solution at the temperature of 30-60 ℃ for 1-3 h;

step E: pre-packaging the bamboo shoots: and bagging and packaging the bamboo shoots subjected to color protection.

Wherein the water content of the pre-packaged clean water bamboo shoot finished product is not more than 3 percent.

In the step A of bamboo shoot pretreatment, the bamboo shoots with complete appearance, undamaged surfaces, freshness and plumpness are selected, the bamboo shoot shells and the bamboo shoot skins on the surfaces of the bamboo shoots are removed at the same time, and the bamboo shoot raw materials are obtained after shaping.

The color protection treatment method adopts the color protection agent formed by a plurality of food additives according to a certain proportion, and uses the color protection solution to protect and soak the bamboo shoots, so that the problem of browning can be effectively relieved, the shelf life of the product is prolonged, and the safety of the product is improved, thus being a simple and effective color protection method.

Finally, it should be noted that: the above examples are only preferred embodiments of the present invention to illustrate the method scheme of the present invention, but not to limit the scope of the present invention; although the invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art will understand that: the method solutions described in the foregoing embodiments may be modified, or some or all of the method features may be equivalently replaced; such modifications or substitutions do not depart from the spirit and scope of the corresponding method solutions of the embodiments of the present invention; that is, the technical problems to be solved by the present invention, which are not substantially changed or supplemented by the spirit and the concept of the main body of the present invention, are still consistent with the present invention and shall be included in the scope of the present invention; in addition, the application of the method scheme of the invention to other related method fields directly or indirectly is included in the protection scope of the patent of the invention.