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Preparation method of preservative for fresh bamboo shoots

A technology of preservative and fresh bamboo shoots, which is applied in the direction of fruit and vegetable preservation, food preservation, and protection of fruits/vegetables with a protective coating.

Inactive Publication Date: 2014-04-23
SUZHOU WANTAI VACUUM FIRING FURNACE RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this kind of treatment can easily lead to the anaerobic respiration of bamboo shoots, thereby deteriorating the quality of bamboo shoots

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The first step, take by weighing ethanol 8g, distilled water 80.4g by formula, mix, form mixed solution; Second step, with 2.5g citric acid, 0.3g natamycin, dissolve in the mixed solution of the first step, respectively Weigh 3g of pectin, 0.8g of sodium erythorbate, and 5g of chitosan, and add them into the above solution in sequence, fully stir, and dissolve to obtain an antiseptic and preservative.

Embodiment 2

[0024] The first step, weigh 8g of ethanol and 80.2g of distilled water according to the formula, and mix them to form a mixed solution; in the second step, dissolve 2.5g of citric acid and 0.3g of natamycin in the mixed solution of the first step, respectively Weigh 4g of pectin, 1.0g of sodium erythorbate, and 4g of chitosan, and add them into the above solution in turn, fully stir, and dissolve to obtain an antiseptic and preservative.

Embodiment 3

[0026] The first step, take by weighing ethanol 8g, distilled water 80.4g by formula, mix, form mixed solution; Second step, with 2.5g citric acid, 0.3g natamycin, dissolve in the mixed solution of the first step, respectively Weigh 5g of pectin, 0.8g of sodium erythorbate, and 3g of chitosan, and add them into the above solution in sequence, fully stir, and dissolve to obtain an antiseptic and preservative.

[0027] Soak the peeled and fresh bamboo shoots in the above-mentioned preservative for 30 minutes to 1 hour, pick them up, drain them, seal them in a fresh-keeping bag, and store them at 4°C for 6-7 months. The rot rate of fresh bamboo shoots is less than 2 %, the water loss rate is less than 2.5%. Stored at 25°C for 30 days, no discoloration, no aging, fresh as ever.

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PUM

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Abstract

The invention discloses a preparation method of a preservative for fresh bamboo shoots. The preservative for fresh bamboo shoots is prepared by the following steps: respectively weighing 3-6% of pectin, 0.5-2% of sodium erythorbate, 2-5% of chitosan, 0.1-1% of natamycin, 1-3% of citric acid, 5-10% of ethyl alcohol and the balance being water according to the formula, and then mixing. The product is safe and free of toxicity, good in cooperativity with components, and good in broad-spectrum bactericidal performance. The preservative can form a film to well prevent moisture from giving off, and the fresh bamboo shoots are effectively prevented from being lignified, discolored, decayed and withered.

Description

Technical field [0001] This hair is a preparation method in the field of vegetable preservation agent, which specializes in a preparation method for fresh bamboo shoots. Background technique [0002] The water content of fresh bamboo shoots is high, and the water -spring content is 90%of the spring bamboo shoots, and the winter bamboo shoots are 85%. It is fresh and tender food. It is not resistant to storage and long -distance transportation.As a vegetable, it has always been loved by people, and its flavor is delicious, and it is regarded as a treasure in the vegetables.Bamboo shoots cannot be eaten raw. When cooking alone, it has a bitter taste and tastes bad, but the bamboo shoots and meat are very delicious.Bamboo shoots can be made of soup or cooking, and can make many delicious dishes.Such as bamboo shoots, catfish soup, bamboo shoots to boil pork, bamboo shoots to cook white porridge, and now make bamboo shoots into dried bamboo shoots, magnolia slices and cans.Fresh bamb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154A23B7/16
Inventor 李荣华
Owner SUZHOU WANTAI VACUUM FIRING FURNACE RES INST
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