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Whole-course multi-section synergetic sterilization and fresh-keeping method for shredded Qiongzhuea tumidinoda Hsueh bamboo shoots

A whole-process technology of shredded bamboo shoots, which is applied in the field of multi-stage collaborative sterilization and fresh-keeping technology and processing of special raw materials for pretreatment of shredded bamboo shoots in Sichuan cuisine. Safe to eat and rich in nutrition

Pending Publication Date: 2021-03-23
宜宾西华大学研究院 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the commonly used fresh-keeping technologies for bamboo shoots include quick-freezing, modified atmosphere, irradiation and chemical preservatives. Low safety, loss of nutrients and decreased taste
In addition, in recent years, people's demand for natural food has been increasing, and food safety awareness has been continuously enhanced. In addition, bamboo shoots are currently of high commodity value in domestic and foreign markets, and higher requirements are placed on the quality of related products. Therefore, there is an urgent need for Develop an effective storage and preservation technology for bamboo shoots to solve the above disadvantages, and provide better pretreatment raw materials for the research and development of Sichuan cuisine

Method used

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  • Whole-course multi-section synergetic sterilization and fresh-keeping method for shredded Qiongzhuea tumidinoda Hsueh bamboo shoots
  • Whole-course multi-section synergetic sterilization and fresh-keeping method for shredded Qiongzhuea tumidinoda Hsueh bamboo shoots
  • Whole-course multi-section synergetic sterilization and fresh-keeping method for shredded Qiongzhuea tumidinoda Hsueh bamboo shoots

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Clean the excavated fresh Qiong bamboo shoots with a fully automatic spray cleaning machine. After cleaning, the cleaned Qiong bamboo shoots are blanched with hot water at 98-100°C for 4 minutes, and the blanching water is replaced every two minutes. The blanched bamboo shoots are cooled to room temperature by spraying with running water, and the water is drained through the vibrating screen assembly line.

[0027] Use a sheller to peel off the shells of the bamboo shoots, manually remove the bamboo shoots, cut off the old roots, wash them with running water on a bubble cleaner to remove impurities such as bamboo shoots, and put the washed bamboo shoots into a blanching and killing machine for 30 minutes of high-temperature cooking Finishing treatment (temperature in the range of 95-100°C), naturally cooling in normal temperature flowing water after finishing.

[0028]After cooling, soak the whole or half-cut bamboo shoots in the compound color protection solution for 3...

Embodiment 2

[0032] Clean the excavated fresh Qiong bamboo shoots with a fully automatic spray cleaning machine. After cleaning, the cleaned Qiong bamboo shoots are blanched with hot water at 98-100°C for 5 minutes, and the blanching water is replaced every two minutes. The blanched bamboo shoots are cooled to room temperature by spraying with running water, and the water is drained through the vibrating screen assembly line.

[0033] Use a sheller to peel off the shells of the bamboo shoots, manually remove the bamboo shoots, cut off the old roots, wash them with running water on a bubble cleaner to remove impurities such as bamboo shoots, and put the washed bamboo shoots into a blanching and killing machine for 30 minutes of high-temperature cooking Finishing treatment (95-100 ℃), naturally cool in normal temperature flowing water after finishing.

[0034] After cooling, soak the whole or half-cut bamboo shoots in the compound color protection solution for 30 minutes. The formula of the ...

Embodiment 3

[0038] Get the bamboo shoots after the enzymatic treatment in Example 1 and place them in different color-protecting solutions to soak for 30 minutes, drain, carry out ultra-high pressure treatment after vacuum packaging, and take out the finished product after placing it at room temperature for 15 days, and use a precision colorimeter to test the bamboo shoots under dark conditions. The color of the same position was measured, and the measurement was repeated three times for each group, and the average value was taken. The results are shown in Table 1. The control group is a product that has not been soaked to protect the color.

[0039] Table 1 Effect of different color-protecting agents on the color of bamboo shoots

[0040]

[0041]

[0042] As can be seen from Table 1, the bamboo shoots without color protection (control group) were severely browned after being placed for 15 days; the color protection effect was not significant with a single color protection solution,...

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Abstract

The invention discloses a whole-course multi-section synergistic sterilization and fresh-keeping method of shredded Qiongzhuea tumidinoda Hsueh bamboo shoots, which comprises the following steps: blanching the Qiongzhuea tumidinoda Hsueh bamboo shoots with shells, removing the shells, putting the blanched Qiongzhuea tumidinoda Hsueh bamboo shoots into a blanching fixation machine, carrying out steaming fixation, carrying out color protection and brittleness protection on the whole or half cut Qiongzhuea tumidinoda Hsueh bamboo shoots, wherein the composite color protection agent is prepared bydissolving vitamin C, D-isoascorbic acid, sodium chloride and citric acid in water according to a certain proportion,the crispness-keeping agent is prepared by dissolving calcium chloride, sodium alginate and pectin in water according to a certain proportion; and then shredding, pickling to remove bitter taste, mixing, packaging in vacuum, then carrying out ultrahigh pressure treatment, precooling and liquid nitrogen quick-freezing treatment, and carrying out low-temperature freezing storage to realize long-term storage. According to the method, the storage time of the shredded Qiongzhuea tumidinoda Hsueh bamboo shoots can be prolonged to 2 years, the fresh-keeping effect is improved, original functional components of the raw materials are well preserved, the color and hardness are closeto those of fresh bamboo shoots, the taste is good, the product is safe, and no sulfur is left.

Description

technical field [0001] The invention relates to a method for whole-process multi-stage synergistic sterilization and fresh-keeping of shredded bamboo shoots, more specifically, the invention relates to a whole-process multi-stage synergetic sterilization and fresh-keeping technology and processing method for long-term storage of shredded bamboo shoots for Sichuan cuisine special pretreatment raw materials. Background technique [0002] It is one of the two rare bamboo species included in the first batch of "Catalogue of Rare and Endangered Plants in China", and it is a national third-level protection bamboo species. As a natural vegetable, bamboo shoots are rich in nutrients, with the nutritional characteristics of high protein, high dietary fiber, low fat and low calories, and are also rich in minerals, amino acids, vitamins and trace elements. Bamboo shoots are sweet in nature, can cure thirst, diuresis, clear lung and reduce phlegm. It is used as a raw material for Sich...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/055A23B7/00A23L3/015A23L5/20A23L5/41A23L29/00A23L29/30
CPCA23B7/055A23B7/00A23L3/0155A23L5/21A23L5/41A23L5/276A23L29/015A23L29/30A23V2002/00A23V2300/46A23V2300/24A23V2200/14A23V2200/048A23V2300/20A23V2250/1578A23V2250/1582A23V2250/5026A23V2250/5072A23V2250/708A23V2250/1614A23V2250/032
Inventor 邢亚阁李宣林许青莲李明元税玉儒易如梦吴林毕秀芳刘晓翠徐琳
Owner 宜宾西华大学研究院
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