Effect of Final Freezing Temperature on Moisture Crystallization and Texture of Thorn Shoots
The thorn shoot is also known as the thorn dragon bud, belonging to the deciduous small tree of the genus Araliaceae. The thorn sprout is a kind of wild vegetable with unique flavor, rich nutrition and delicious flavor. It has rich medicinal value and contains a variety of biological active substances. The root skin can be used as medicine, which can strengthen the stomach, promote blood circulation and relieve pain, and treat chronic gastritis. The thorn shoots have strong regional and seasonal restrictions. The production areas are mainly concentrated in the three northeastern provinces, and the picking period is concentrated in June-July. In recent years, due to the research on the nutritional and medicinal value of spiny buds, the demand for spiny buds has increased sharply in foreign markets, but its annual output is low and the post-harvest yellowing and wilting is difficult to store and keep fresh. use.
Quick-frozen processing technology is widely used in food preservation, especially in the field of vegetable food preservation. In the process of quick freezing, the freezing temperature is lower, the freezing rate is faster, and the large variation of intracellular and extra-osseous pressure is minimized, and smaller ice crystals are formed. Damage to the tissue structure of food cells is small. When the quick-freezing conditions are more suitable, even after the food is thawed, the moisture of most quick-frozen foods will remain in the position before the quick-freezing, so that the distribution of moisture inside and outside the cells before and after the quick-freezing, combined with the small flowers, can be quickly frozen. The original flavor and quality of the food are largely preserved.
At present, the research on spiny buds in foreign countries mainly focuses on the extraction of active ingredients and the research on the efficacy. There are few reports on the research of storage and preservation. This experiment is applied to the rapid frozen processing technology in the field of quick-freezing of fruits and vegetables. Study on the storage and preservation of thorn shoots, determine the ice crystal state and texture index of the surface of thorn shoots treated at different freezing temperatures of -20, -30, -40 °C, and determine the best quick freezing end in the selected temperature range. Wen provides a new theoretical basis and technical guidance for quick-frozen processing, storage and preservation of thorn shoots.
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