CN101869135A - Bamboo shoot sulfur-free drying process - Google Patents
Bamboo shoot sulfur-free drying process Download PDFInfo
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- CN101869135A CN101869135A CN 201010205747 CN201010205747A CN101869135A CN 101869135 A CN101869135 A CN 101869135A CN 201010205747 CN201010205747 CN 201010205747 CN 201010205747 A CN201010205747 A CN 201010205747A CN 101869135 A CN101869135 A CN 101869135A
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Abstract
The invention relates to a bamboo shoot sulfur-free drying process, which is characterized by comprising the following steps: (1) raw material preparation, during which fresh phyllostachys praecox shoots with a base part of which the diameter is greater than 3 centimeters, washing the fresh phyllostachys praecox shoots to remove impurities, removing sheaths, cutting off aged parts, and cutting the shoots along longitudinal axes to obtain bamboo shoot blocks; (2) soaking the bamboo shoot blocks in color protecting solution for 20 to 90 minutes, wherein the ratio of the bamboo shoot blocks to the color protecting solution is 1g:3-4ml; (3) blanching color protection treatment, during which blanching the bamboo shoot blocks, which are soaked in the color protecting solution, in the color protecting solution at 80 to 100 DEG C for 2 to 10 minutes, and immediately washing the bamboo shoot blocks with water after the blanching; (4) permo-treatment, during which the bamboo shoot blocks, which are blanched for color protection, are soaked in osmotic solution for 20 to 40 minutes, and the ratio of the bamboo shoot blocks to the osmotic solution is 1g:3-4ml; (5) drying; and (6) packaging to obtain dry bamboo shoot products. The dry shoots prepared by the invention is short in rehydration time, convenient, sanitary and long in storage life and provides good raw material guarantee for the subsequent bamboo shoot deep processing.
Description
Technical field
The present invention relates to a kind of bamboo shoot sulfur-free drying, belong to bamboo shoot based food processing technique field.
Background technology
Bamboo shoots are the tender fertile short strong bamboo buds of the edible of perennial evergreen xylophyta, originate in China, adaptability is strong, and cultivated form is numerous, at present, about 1,600,000 tons of China's bamboo shoots annual productions, distributed pole is wide, contains quite abundant nutritive value, its distinctive crude fibre, abundant trace element and multivitamin and amino acid, and the growing environment of green non-pollution, make it become one of best pollution-free food.
Traditional dried bamboo shoot is that charcoal fire is dried and natural air drying mostly, and product quality and security can not get guaranteeing, and environmental pollution is serious, is unfavorable for large-scale industrial production; And in process, bamboo shoots have been adsorbed a large amount of sulfur dioxide, BaP etc. have big toxic action to human body material.The method of heated-air drying is adopted in industrial large-scale production more, though can significantly improve productive rate and efficient, because temperature is higher, brown stain, red stain often take place dried bamboo shoot, and inferior quality after the product rehydration that obtains.Chinese patent literature discloses " dried bamboo shoots manufacture craft " (publication number: CN 1565244A), having adopted calcium chloride solution to protect crisp, sodium pyrosulfite protects look and sugaring and handles and improve rehydration, shortened the rehydration time to 2 hour of dried bamboo shoots, guaranteed the quality of dried bamboo shoots, color and luster and brittleness are all good.But it is owing to adopted sodium pyrosulfite to protect look, and misoperation slightly in the production then can cause sulfur dioxide residue, thus harmful to human and environment; Adopt sugaring to handle and improve rehydration, taste is sweeter and single, incompatible popular taste.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of processing high security bamboo shoot sulfur-free drying is provided.
According to technical scheme provided by the invention, a kind of bamboo shoot sulfur-free drying, feature is: comprise following processing step:
1, the preparation of colour protecting liquid: its formula rate is counted by weight:
Getting the L-cysteine and be 0.05～0.2 part, phytic acid and be 0.05～0.2 part, citric acid and be 0.05～0.25 part, calcium chloride and be 0.1～0.4 part, water is 99～100 parts; Above-mentioned component mixed at normal temperatures be finished product, stand-by.
2, the preparation of penetrating fluid: getting sodium chloride is 3～10 parts, and glucose or sucrose are 5～20 parts, and water is 70～92 parts, above-mentioned component is mixed at normal temperatures be finished product, stand-by.
3, the drying step of no sulphur of bamboo shoots:
(1) raw material is prepared: select the fresh thunder bamboo shoots of base diameter greater than 3cm, after the cleaning impurity elimination, peel off the sheaths of bamboo shoots leaf, the aging part of excision obtains the bamboo shoots piece along longitudinal axis cutting;
(2) the bamboo shoots piece is immersed in the colour protecting liquid, soak time 20～90min, the ratio of bamboo shoots piece and colour protecting liquid is 1g: 3～4ml;
(3) the look processing is protected in blanching: the bamboo shoots piece after colour protecting liquid soaks is carried out blanching again handle in colour protecting liquid, be cooled to normal temperature with clear water immediately after the blanching; Described heat iron temperature is 80～100 ℃, and blanching treatment time is 2～10min;
(4) infiltration is handled: will soak 20～40min in penetrating fluid through the bamboo shoots piece that blanching is protected after look is handled, the ratio of bamboo shoots piece and penetrating fluid is 1g: 3～4ml;
(5) drying: will be through the surface of the bamboo shoots piece elimination after infiltration is handled moisture content, drying is 6～10 hours in 50～70 ℃ drying box;
(6) packing obtains the dried bamboo shoot finished product.
Described colour protecting liquid is one or more the mixed solution in L-cysteine, phytic acid, citric acid or the calcium chloride.
The present invention has carried out comparatively comprehensively research to blanching color preservation technology, osmosis process, drying process and the dried bamboo shoots subsequent product of bamboo shoots non-sulphur drying technics, poisonous and hazardous conventional machining process such as sulfur fumigation, charcoal fire baking have been abandoned, natural look prescription and the penetrating fluid prescription of protecting organically combined, thereby the final products that obtain, the color and luster excellent flavor, rehydration speed is fast, rehydration is high, has high security and high rehydration.Compare with existing dried bamboo shoots process technology, made dried bamboo shoots of the present invention have following characteristics and advantage: 1, rehydration time (foamed time) has shortened nearly about 1 hour than traditional dried bamboo shoots rehydration time.According to test, substantially return to drying preceding state about little bamboo shoot dried bamboo shoots 90min with the present technique making, water-soaked bamboo slices also only need about 60min, and traditional dried bamboo shoots need nearly 3,4h rehydration time, and " dried bamboo shoots manufacture craft " (publication number: the product rehydration time that obtains CN 1565244A) also needs about 2h; 2, excellent quality.Both kept the original brittleness of bamboo shoots, and adopted natural color stabilizer to handle, guaranteed the color and luster of dried bamboo shoots again, cut after the product rehydration color and luster basic with smoke before identical: it is light yellow glossy that little bamboo shoot are put in order bamboo shoot, and water-soaked bamboo slices are pure white glossy; The nutritional labeling retention rate is good, adopts lower temperature to handle, and has preserved the original nutritional labeling of bamboo shoots preferably.3, instant health, long shelf-life guarantees for the follow-up deep processing of bamboo shoots provides fine raw material.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
1 one kinds of bamboo shoot sulfur-free drying of embodiment comprise following processing step: its formula rate is counted by weight:
(1) raw material is prepared: select the fresh thunder bamboo shoots 100g of base diameter greater than 3cm, after the cleaning impurity elimination, peel off the sheaths of bamboo shoots leaf, the aging part of excision obtains the bamboo shoots piece along longitudinal axis cutting;
(2) the bamboo shoots piece is immersed in the colour protecting liquid of 300ml soak time 20min; Described colour protecting liquid mixes the solution that obtains for the calcium chloride that adds 0.05 part of phytic acid, 0.15 part of citric acid and 0.2 part in 99 parts of water;
(3) the look processing is protected in blanching: the bamboo shoots piece after colour protecting liquid soaks is carried out blanching in colour protecting liquid, cool off with clear water immediately after the blanching; Described heat iron temperature is 80 ℃, and blanching treatment time is 10min;
(4) infiltration is handled: will soak 20min in the penetrating fluid of bamboo shoots piece at 400ml after the look processing is protected in blanching; Described penetrating fluid is to add the mixed solution that the glucose of 5 parts sodium chloride and 10 parts forms in 85 parts the water;
(5) drying: will suitably push through permeating the bamboo shoots piece elimination surface moisture content after handling, drying is 10 hours in 50 ℃ drying box;
(6) packing obtains the bamboo shoots finished product.
The water content of the dried bamboo shoot finished product that the present invention obtains is 5%.
The bamboo shoots finished product that the present invention obtains, it is yellow partially to be white in color, and local flavor is good, reconstitution rate is high, rehydration speed is fast.Embodiment one prepared bamboo shoots finished product and conventional method (protecting behind the look drying and get with sodium sulfite) and the dried bamboo shoot of control group (carrying out drying without any processing) are carried out quality relatively.Table 1 is every index of quality: can find out that from table 1 dried bamboo shoot finished product 3 qualities that embodiment one obtains are better than other two groups, rehydration ratio and rehydration speed are improved greatly.
Table 1
| Product | The rehydration ratio | Rehydration speed g/min | The bright bamboo shoot of dried bamboo shoot weight g/100g | |
| ??1 | Control group | ??3.147 | ??0.052 | ??10.4 |
| ??2 | Conventional method | ??3.892 | ??0.065 | ??10.5 |
| ??3 | Embodiment one | ??4.430 | ??0.074 | ??10.6 |
The notion of rehydration ratio: get the bamboo shoots dry sample, accurately weigh, be designated as G and do, add 90 ℃ of water 300ml, constant temperature soaks 1h, and weighing behind the taking-up draining 10min, it is multiple to be designated as G.R is multiple=and G is multiple/and G does
Rehydration speed=suction weight/rehydration time=(G multiple-G do)/rehydration time
2 one kinds of bamboo shoot sulfur-free drying of embodiment comprise following processing step: its formula rate is counted by weight:
(1) raw material is prepared: select the fresh thunder bamboo shoots 100g of base diameter greater than 3cm, after the cleaning impurity elimination, peel off the sheaths of bamboo shoots leaf, the aging part of excision obtains the bamboo shoots piece along longitudinal axis cutting;
(2) the bamboo shoots piece is immersed in the colour protecting liquid of 350ml soak time 50min; Described colour protecting liquid is to add the solution that the calcium chloride of 0.05 part of L-cysteine, 0.05 part of phytic acid, 0.05 part of citric acid and 0.1 part forms in 100 parts water;
(3) the look processing is protected in blanching: the bamboo shoots piece after colour protecting liquid soaks is carried out blanching in colour protecting liquid, cool off with clear water immediately after the blanching; Described heat iron temperature is 80 ℃, and blanching treatment time is 10min;
(4) infiltration is handled: will soak 40min in the penetrating fluid of bamboo shoots piece at 350ml after the look processing is protected in blanching; Described penetrating fluid be add in 87 parts of water that the sucrose of 3 parts sodium chloride and 10 parts forms mixed solution;
(5) drying: will suitably push through permeating the bamboo shoots piece elimination surface moisture content after handling, drying is 6 hours in 70 ℃ drying box;
(6) packing obtains the bamboo shoots finished product.The water content of the dried bamboo shoot finished product that the present invention obtains is 8%.The dried bamboo shoot finished product that makes is ivory buff, and local flavor is good, reconstitution rate is high, rehydration speed is fast.
3 one kinds of bamboo shoot sulfur-free drying of embodiment comprise following processing step: its formula rate is counted by weight:
(1) raw material is prepared: select the fresh thunder bamboo shoots 100g of base diameter greater than 3cm, after the cleaning impurity elimination, peel off the sheaths of bamboo shoots leaf, the aging part of excision obtains the bamboo shoots piece along longitudinal axis cutting;
(2) the bamboo shoots piece is immersed in the colour protecting liquid of 350ml soak time 50min; Described colour protecting liquid is to add the solution that the calcium chloride of 0.05 part of phytic acid, 0.15 part of citric acid and 0.2 part forms in 99 parts water;
(3) the look processing is protected in blanching: the bamboo shoots piece after colour protecting liquid soaks is carried out blanching in colour protecting liquid, cool off with clear water immediately after the blanching; Described heat iron temperature is 90 ℃, and blanching treatment time is 6min;
(4) infiltration is handled: will soak 30min in the penetrating fluid of bamboo shoots piece at 400ml after the look processing is protected in blanching; Described penetrating fluid is to add the mixed solution that the glucose of 5 parts sodium chloride and 20 parts forms in 75 parts of water;
(5) drying: will suitably push through permeating the bamboo shoots piece elimination surface moisture content after handling, drying is 8 hours in 60 ℃ drying box;
(6) packing obtains the bamboo shoots finished product.The water content of the bamboo shoots finished product that the present invention obtains is 7%.
The bamboo shoots finished product that obtains, it is yellow partially to be white in color, and local flavor is good, reconstitution rate is high, rehydration speed is fast.Embodiment three prepared bamboo shoots finished products and conventional method (protecting behind the look drying and get with sodium sulfite) and the dried bamboo shoot of control group (carrying out drying without any processing) are carried out quality relatively.Table 2 is every index of quality: can find out that from table 1 dried bamboo shoot finished product 3 qualities that embodiment three obtains are better than other two groups, rehydration ratio and rehydration speed are improved greatly.
Table 2
| Product | The rehydration ratio | Rehydration speed g/min | The bright bamboo shoot of dried bamboo shoot weight g/100g | |
| ??1 | Control group | ??3.2 | ??0.05 | ??25.06 |
| ??2 | Conventional method | ??3.9 | ??0.07 | ??27.14 |
| ??3 | Embodiment three | ??4.7 | ??0.08 | ??29.27 |
Claims (3)
1. bamboo shoot sulfur-free drying is characterized in that: comprise following processing step:
(1), the preparation of colour protecting liquid: its formula rate is counted by weight:
Getting the L-cysteine and be 0.05～0.2 part, phytic acid and be 0.05～0.2 part, citric acid and be 0.05～0.25 part, calcium chloride and be 0.1～0.4 part, water is 99～100 parts; Above-mentioned component mixed at normal temperatures be finished product, stand-by;
(2), the preparation of penetrating fluid: getting sodium chloride is 3～10 parts, and glucose or sucrose are 5～20 parts, and water is 70～92 parts, above-mentioned component is mixed at normal temperatures be finished product, stand-by;
(3), the drying step of no sulphur of bamboo shoots:
(a) raw material is prepared: select the fresh thunder bamboo shoots of base diameter greater than 3cm, after the cleaning impurity elimination, peel off the sheaths of bamboo shoots leaf, the aging part of excision obtains the bamboo shoots piece along longitudinal axis cutting;
(b) the bamboo shoots piece is immersed in the colour protecting liquid, soak time 20～90min, the ratio of bamboo shoots piece and colour protecting liquid is 1g: 3～4ml;
(c) the look processing is protected in blanching: the bamboo shoots piece after colour protecting liquid soaks is carried out blanching again handle in colour protecting liquid, be cooled to normal temperature with clear water immediately after the blanching; Described heat iron temperature is 80～100 ℃, and blanching treatment time is 2～10min;
(d) infiltration is handled: will soak 20～40min in penetrating fluid through the bamboo shoots piece that blanching is protected after look is handled, the ratio of bamboo shoots piece and penetrating fluid is 1g: 3～4ml;
(e) drying: will be through the surface of the bamboo shoots piece elimination after infiltration is handled moisture content, drying is 6～10 hours in 50～70 ℃ drying box;
(f) packing obtains the dried bamboo shoot finished product.
2. bamboo shoot sulfur-free drying as claimed in claim 1 is characterized in that: described colour protecting liquid is one or more the mixed solution in L-cysteine, phytic acid, citric acid or the calcium chloride.
3. bamboo shoot sulfur-free drying as claimed in claim 1 is characterized in that: the water content of described dried bamboo shoot finished product is 5%～8%.
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551039A (en) * | 2011-12-28 | 2012-07-11 | 北京市农林科学院蔬菜研究中心 | Carrot color-protecting liquid and preparation method thereof |
| CN102640916A (en) * | 2012-05-17 | 2012-08-22 | 福建省闽中有机食品有限公司 | Color-protecting processing method of freeze drying onion |
| CN103355616A (en) * | 2013-06-26 | 2013-10-23 | 湖南省林业科学院 | Processing method of health-care dried sinocalamus affinis bamboo shoot |
| CN103416691A (en) * | 2013-07-24 | 2013-12-04 | 浙江大学 | Preparing method for preparing mulberry leaf dry powder |
| CN103651752A (en) * | 2013-11-30 | 2014-03-26 | 周瑞保 | Preparation method of dehydrated sweet potatoes |
| CN103783420A (en) * | 2014-01-17 | 2014-05-14 | 丽水市咏林食品有限公司 | Processing method for small-diameter bamboo shoots |
| CN104095032A (en) * | 2014-06-30 | 2014-10-15 | 尹大建 | Processing method of dry bamboo shoot slices |
| CN105029273A (en) * | 2015-07-31 | 2015-11-11 | 桐城市兴新食品有限公司 | Processing method for dried CV.Ventricousinternode shoots |
| CN105851946A (en) * | 2016-04-12 | 2016-08-17 | 青岛华红食品有限公司 | Production method of vacuum browning-resistant quick-frozen fruit dices |
| CN105875818A (en) * | 2016-05-03 | 2016-08-24 | 唐洪权 | Color fixing and freshness keeping agent for bamboo shoots and color fixing and freshness keeping method for bamboo shoots |
| CN106360456A (en) * | 2016-08-27 | 2017-02-01 | 四川长宁县蜀山食品有限公司 | Rehydration and desulfurization technology of dried bamboo shoots |
| CN107647347A (en) * | 2017-09-07 | 2018-02-02 | 重庆珍真脆食品有限公司 | A kind of preparation for making flavor instant type side dried bamboo shoot and preparation method thereof |
| CN107660616A (en) * | 2017-10-23 | 2018-02-06 | 巫溪县汇域农产品有限公司 | A kind of hickory chick dehydrating processing method |
| CN110506927A (en) * | 2019-09-25 | 2019-11-29 | 贵州山环菌草科技有限公司 | A kind of preparation method of straw mushroom sauce |
| CN112400985A (en) * | 2020-11-25 | 2021-02-26 | 宜宾市珍乐食品有限责任公司 | Pre-packaged clean water bamboo shoot corrosion prevention method |
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| CN101156622A (en) * | 2007-07-19 | 2008-04-09 | 宜宾学院 | High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551039B (en) * | 2011-12-28 | 2013-09-18 | 北京市农林科学院蔬菜研究中心 | Carrot color-protecting liquid and preparation method thereof |
| CN102551039A (en) * | 2011-12-28 | 2012-07-11 | 北京市农林科学院蔬菜研究中心 | Carrot color-protecting liquid and preparation method thereof |
| CN102640916A (en) * | 2012-05-17 | 2012-08-22 | 福建省闽中有机食品有限公司 | Color-protecting processing method of freeze drying onion |
| CN103355616A (en) * | 2013-06-26 | 2013-10-23 | 湖南省林业科学院 | Processing method of health-care dried sinocalamus affinis bamboo shoot |
| CN103416691A (en) * | 2013-07-24 | 2013-12-04 | 浙江大学 | Preparing method for preparing mulberry leaf dry powder |
| CN103651752A (en) * | 2013-11-30 | 2014-03-26 | 周瑞保 | Preparation method of dehydrated sweet potatoes |
| CN103783420A (en) * | 2014-01-17 | 2014-05-14 | 丽水市咏林食品有限公司 | Processing method for small-diameter bamboo shoots |
| CN103783420B (en) * | 2014-01-17 | 2016-03-16 | 丽水市咏林食品有限公司 | The processing method of a kind of path bamboo shoots |
| CN104095032B (en) * | 2014-06-30 | 2016-06-08 | 尹大建 | The working method of dry bamboo shoots sheet |
| CN104095032A (en) * | 2014-06-30 | 2014-10-15 | 尹大建 | Processing method of dry bamboo shoot slices |
| CN105029273A (en) * | 2015-07-31 | 2015-11-11 | 桐城市兴新食品有限公司 | Processing method for dried CV.Ventricousinternode shoots |
| CN105851946A (en) * | 2016-04-12 | 2016-08-17 | 青岛华红食品有限公司 | Production method of vacuum browning-resistant quick-frozen fruit dices |
| CN105875818A (en) * | 2016-05-03 | 2016-08-24 | 唐洪权 | Color fixing and freshness keeping agent for bamboo shoots and color fixing and freshness keeping method for bamboo shoots |
| CN106360456A (en) * | 2016-08-27 | 2017-02-01 | 四川长宁县蜀山食品有限公司 | Rehydration and desulfurization technology of dried bamboo shoots |
| CN107647347A (en) * | 2017-09-07 | 2018-02-02 | 重庆珍真脆食品有限公司 | A kind of preparation for making flavor instant type side dried bamboo shoot and preparation method thereof |
| CN107660616A (en) * | 2017-10-23 | 2018-02-06 | 巫溪县汇域农产品有限公司 | A kind of hickory chick dehydrating processing method |
| CN110506927A (en) * | 2019-09-25 | 2019-11-29 | 贵州山环菌草科技有限公司 | A kind of preparation method of straw mushroom sauce |
| CN112400985A (en) * | 2020-11-25 | 2021-02-26 | 宜宾市珍乐食品有限责任公司 | Pre-packaged clean water bamboo shoot corrosion prevention method |
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Application publication date: 20101027 |