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Preparation method for retaining freshness of fragrant bamboo shoots at super-high pressure

An ultra-high pressure, bamboo shoot technology, applied in the field of food processing, can solve the problems of research reports and no, and achieve the effects of improving quality, improving astringency and good color.

Active Publication Date: 2017-02-22
彝良山益宝生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many researches on domestic direct development of fresh-keeping bamboo shoot food products, such as the CN200510104217.8 invention patent application disclosed on October 10, 2005 "a fresh-keeping method for green asparagus", and as disclosed on October 3, 2006. CN200610032602.0 invention patent application discloses "a kind of biological fresh-keeping method and process of bamboo shoots" and CN201210206397.0 invention patent application disclosed "a kind of biological fresh-keeping processing method of fresh bamboo shoots" on October 20, 2012, but there is no There are research reports on the use of ultra-high pressure fresh-keeping bamboo shoots for food products, especially ultra-high pressure fresh-keeping bamboo shoots

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Weigh the excavated fresh and fragrant bamboo shoots into 10kg temporary plastic bags, fill them with 99.999% nitrogen, and seal them with heat; transport them to a TPQXJ-7000 / 300kg automatic spray cleaning machine, and control the pressure to 2000Pa to spray and clean the fragrant bamboo shoots. Bamboo shoots, use citric acid as a cleaning agent, the quality of citric acid is 0.3% of the mass of fragrant bamboo shoots, the cleaning control temperature is 65 ° C, and the cleaning time is 8 minutes;

[0023] (2) Transport to TKCLJ-7000 / 300kg automatic circulation spraying low-temperature anti-oxidation treatment machine, the circulation spraying pressure is controlled at 2000Pa, the quality of L ascorbic acid is 0.1% of the mass of fragrant bamboo shoots, the temperature is 5°C, and the time is controlled at 8 minutes;

[0024] (3) Transport TWCGJ-2450MHz / 15KW microwave heating food drying machine, microwave input apparent rate control 21KVA, microwave output power co...

Embodiment 2

[0032] (1) Weigh the excavated fresh fragrant bamboo shoots into 10kg temporary plastic bags, fill them with 99.999% nitrogen, and seal them with heat to keep the freshness of the fragrant bamboo shoots;

[0033] (2) Use the TPQXJ-7000 / 300kg automatic spray cleaning machine for the fresh fragrant bamboo shoots, spray and clean the fragrant bamboo shoots with a control pressure of 2000-3000Pa, the quality of citric acid is 0.4% of the quality of the fragrant bamboo shoots, and the cleaning control temperature is 58 ° C. The time is 8 minutes, after cleaning, it is transported to the anti-oxidation process;

[0034] (3) Use the TKCLJ-7000 / 300kg automatic circulation spraying low-temperature anti-oxidation treatment machine for the fragrant bamboo shoots after cleaning, the circulating spray pressure is controlled at 2500Pa, the quality of L ascorbic acid is 0.2% of the mass of fragrant bamboo shoots, the temperature is 6.5°C, and the time is controlled At 6.5 minutes, after anti...

Embodiment 3

[0042] (1) Weigh the excavated fresh fragrant bamboo shoots into 10kg temporary plastic bags, fill them with 99.999% nitrogen, seal them with heat, use TPQXJ-7000 / 300kg automatic spray cleaning machine, and control the pressure to 3000Pa to spray and clean the fragrant bamboo shoots. Bamboo shoots, use citric acid as a cleaning agent, the quality of citric acid is 0.5% of the mass of fragrant bamboo shoots, the cleaning control temperature is 50 ° C, and the cleaning time is 5 minutes;

[0043] (2) After cleaning, use TKCLJ-7000 / 300kg automatic circulation spray low-temperature anti-oxidation treatment machine, the circulation spray pressure is controlled at 3000Pa, the quality of L ascorbic acid is 0.3% of the mass of fragrant bamboo shoots, the temperature is 8 ° C, and the time is controlled at 5 minutes;

[0044] (3) After anti-oxidation treatment, use TWCGJ-2450MHz / 15KW microwave heating food drying machine, microwave input apparent rate 20KVA, microwave output power contr...

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Abstract

The invention discloses a preparation method for retaining the freshness of fragrant bamboo shoots at a super-high pressure. According to the technical scheme of the invention, fresh fragrant bamboo shoots are cleaned by an automatic spray cleaning machine, and then the fresh fragrant bamboo shoots are subjected to anti-oxidation treatment by an automatically cyclic spraying type low-temperature anti-oxidation processor. After that, the bamboo shoots are subjected to heat treatment by a microwave heating type food drying machine and then are packaged by a full-automatic type continuous-drawing vacuum packaging machine. The packaged bamboo shoots are subjected to super-high pressure treatment by a super-high pressure bamboo shoot processor and then are subjected to quality inspection. Finally, the bamboo shoots are packaged as bamboo shoot products, so that super-high-pressure freshness-retaining type fragrant bamboo shoots are obtained. In this way, the freshness-retaining effect of fragrant bamboo shoots is realized through the super-high-pressure treatment, so that the quality of fragrant bamboo shoots within the shelf life is improved. Meanwhile, fragrant bamboo shoots are good in color, brittleness and freshness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of fresh-keeping fragrant bamboo shoots using ultra-high pressure. Background technique [0002] Fragrant bamboo shoots are the young shoots of bamboo, also known as bamboo shoots. Bamboo is a perennial evergreen herbaceous plant, and the edible parts are primary, tender and fat, short and strong buds or whips. Chinese medicine believes that bamboo shoots are sweet, slightly cold, and non-toxic. In medicine, it has the effects of clearing away heat and resolving phlegm, nourishing Qi and harmonizing stomach, curing thirst, benefiting water channels, benefiting diaphragm and refreshing stomach. Bamboo shoots are also low in fat, low in sugar, and rich in fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, remove food accumulation, prevent constipation, and prevent colorectal cancer. Bamboo shoots have been regard...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/148
CPCA23B7/00A23B7/148A23V2002/00A23V2300/46
Inventor 李长青钱武刚李晓龙
Owner 彝良山益宝生物科技有限公司
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