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Liquid nitrogen quick-freezing preservation method of fresh bamboo shoots

A fresh-keeping method and liquid nitrogen quick-freezing technology, which are applied in the directions of fruit and vegetable fresh-keeping, food freezing, food preservation, etc., can solve the problems of reduced bamboo shoot quality, soft bamboo shoot texture, poor taste, etc., and can reduce sponging and browning. , the effect of inhibiting excessive reproduction

Active Publication Date: 2021-09-03
国家林业和草原局竹子研究开发中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to provide a method for maintaining the quality and nutrition of bamboo shoots in order to solve the defects that the existing fresh bamboo shoots are easy to cause the quality decline of bamboo shoots and a large amount of loss of nutrition. , liquid nitrogen quick-freezing preservation method for fresh bamboo shoots with good texture after thawing

Method used

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  • Liquid nitrogen quick-freezing preservation method of fresh bamboo shoots
  • Liquid nitrogen quick-freezing preservation method of fresh bamboo shoots

Examples

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Effect test

Embodiment 1

[0041] see figure 1 , the present embodiment provides a liquid nitrogen quick-freezing fresh-keeping method for fresh bamboo shoots, said fresh-keeping method comprising the following steps:

[0042] 1) Select clean and drained fresh bamboo shoots that have no other mechanical damage to the bamboo shoots except the cut, and immerse the fresh bamboo shoots at 1-2 cm above the cut section in the coating solution; the coating solution contains 10% seaweed sodium carrageenan, 0.3% selenized carrageenan, 1.5% white hair moss extract and 3.2% juniper moss spinosa extract, and the balance is water; here

[0043] 2) Low-temperature microwave treatment: intermittent ultrasonic treatment at 0-4°C; intermittent ultrasonic treatment at 0-4°C with ultrasonic power of 450W for 5s, taking it out and standing for 10min, and then treating it at 550W for 3s as a cycle , repeat 3 cycles;

[0044] 3) The fresh bamboo shoots of step 2) are immersed in the preservative liquid as a whole; 1000g of...

Embodiment 2

[0049] see figure 1 , the present embodiment provides a liquid nitrogen quick-freezing fresh-keeping method for fresh bamboo shoots, said fresh-keeping method comprising the following steps:

[0050] 1) Select clean and drained fresh bamboo shoots that have no other mechanical damage except for the incision, and immerse the fresh bamboo shoots at 1-2 cm above the incision section in the coating solution; the coating solution contains 12% seaweed sodium carrageenan, 0.4% selenized carrageenan, 1.8% white hair moss extract and 3.8% cloverleaf extract, and the balance is water;

[0051] 2) Low-temperature microwave treatment: intermittent ultrasonic treatment at 0-4°C; intermittent ultrasonic treatment at 0-4°C with ultrasonic power of 480W for 7s, taking it out and standing for 12min, and then treating it at 600W for 4s as a cycle , repeat 3 cycles;

[0052] 3) The fresh bamboo shoots of step 2) are immersed in the preservative liquid as a whole; 1000g of fresh bamboo shoots a...

Embodiment 3

[0057] see figure 1 , the present embodiment provides a liquid nitrogen quick-freezing fresh-keeping method for fresh bamboo shoots, said fresh-keeping method comprising the following steps:

[0058] 1) Select clean and drained fresh bamboo shoots that have no other mechanical injuries except the cut, and immerse the fresh bamboo shoots at 1-2 cm above the cut section in the coating solution; the coating solution contains 15% seaweed sodium nitrate, 0.5% selenized carrageenan, 2.5% white hair moss extract and 4.5% cloverleaf extract, and the balance is water;

[0059] 2) Low-temperature microwave treatment: intermittent ultrasonic treatment at 0-4°C; intermittent ultrasonic treatment is 8s at 0-4°C with an ultrasonic power of 500W, take it out and let it stand for 15min, and then treat it at 650W for 5s as a cycle , repeat 3 cycles;

[0060] 3) The fresh bamboo shoots of step 2) are immersed in the preservative liquid as a whole; 1000g of fresh bamboo shoots are immersed in ...

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Abstract

The invention relates to a liquid nitrogen quick-freezing fresh-keeping method for fresh bamboo shoots. The liquid nitrogen quick-freezing fresh-keeping method can maintain the quality and nutrition of the bamboo shoots and enable the unfrozen bamboo shoots to be good in texture; the method comprises the following steps of firstly, performing coating treatment on cuts of the fresh bamboo shoots to inhibit the intensity of main respiration-wound respiration after the bamboo shoots are picked, thereby weakening the metabolic consumption of bamboo shoot somatic cells and reducing the loss of water through the cuts; the lignification degree of the bamboo shoots is slowed down, the color change at the cuts is reduced, the too fast propagation of microorganisms at the cuts is inhibited, and the microorganisms are prevented from invading from the cuts, so that the reduction of the nutritional value is reduced, the deterioration of the appearance quality of the bamboo shoots is reduced, and the nutritional value and the commodity value of the bamboo shoots can be furthest maintained; and intermittent ultrasonic treatment is performed on the fresh bamboo shoots, so that a coating substance can form a film on the surface of the cut more easily, and the fresh bamboo shoots are prevented from being eroded by microorganisms and nutrients are prevented from being decomposed and utilized by the microorganisms.

Description

technical field [0001] The invention belongs to the technical field of preservation of fresh and live agricultural products, relates to post-harvest physiology of bamboo shoots, and particularly relates to a liquid nitrogen quick-freezing preservation method of fresh bamboo shoots. Background technique [0002] Bamboo shoots are a favorite nutritious forest source vegetable that people love. It contains 18 kinds of amino acids, including a variety of amino acids necessary for the human body, and its content is high. The total amount of amino acids in 100g of fresh bamboo shoots is about 2g, and it also contains other kinds of amino acids. Essential trace elements for the human body. Bamboo shoots have nutritional effects such as appetizing and invigorating the spleen, widening the chest and sharpening the diaphragm, clearing the bowel and defecation, opening the diaphragm and eliminating phlegm, and enhancing the body's immunity. It has a certain dietary effect and is widely...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/055
CPCA23B7/055A23V2002/00A23V2300/20A23L3/358A23B7/05A23B7/154A23B7/16A23B7/015A23L3/349A23B7/0425A23B7/08A23L3/30A23L3/3472A23L3/3526A23L3/3562
Inventor 吴良如杨金来杨慧敏
Owner 国家林业和草原局竹子研究开发中心
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