CN102630743A - Technology for producing dried bamboo shoots with high rehydration capability - Google Patents
Technology for producing dried bamboo shoots with high rehydration capability Download PDFInfo
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Abstract
The invention discloses a technology for producing dried bamboo shoots with high rehydration capability. The technology comprises the following steps of: 1) peeling, cleaning, trimming and slicing a raw material; 2) precooking; 3) compressing and freezing; 4) unfreezing; 5) drying with hot air; and 6) vacuumizing and packing. Compressing and freezing pretreatment is performed by adopting nitrogen, so that the quality of the product dried by the hot air is improved. The rehydration capability of the dried bamboo shoots is improved by adopting a two-stage drying process. The prepared dried bamboo shoots have the advantages of special aroma and toughness, long quality guarantee period, good mouthfeel quality and the like.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of production technology of high rehydration dried bamboo shoots.
Background technology
Bamboo shoots have the title of " dry frozen ground mountain delicacy ", are the young shoot of grass mao bamboon, are the pollution-free natural pollution-free foods in forest zone.Bamboo shoots contain multiple nutrients materials such as high protein, low fat, carbohydrate and calcium, phosphorus, iron, carrotene, VC, VB; Have and to promote digestion; Prevent the generation of constipation and colon cancer; Reduce cholesterol and prevent effects such as hypertension, diabetes, obesity, for hypertension, coronary heart disease, arterial sclerosis, diabetes have certain dietary function.
Drying bamboo shoots are claimed dried bamboo shoots again, are a kind of products that is convenient for carrying and preserves, and looked at by the consumer parent.Mostly the drying technics that adopts at present is to dry naturally or heated-air drying.Heated-air drying is simple, a most most economical a kind of drying process, by most fruits and dewatering vegetable are adopted.But traditional heated-air drying is because fire damage causes the variation of fruits and vegetables interior tissue, and rehydration is poor.Therefore, pre-treatment is extremely important for the dried bamboo shoots production technology, after certain density syrup or salt solution permeating and dewatering are adopted in exhausted big logarithm dried bamboo shoots pre-treatment; Carry out hot-air seasoning again; This causes the bamboo shoots cell to be damaged, and can't restore to the original state after the cell serious dehydration, and rehydration is poor; It is poor that the product toughness is chewed strength, and taste is also bad.Traditional heated air drying, baking temperature is high, and drying time is long, has destroyed cell tissue and nutritional labeling greatly, further causes the decline of dried bamboo shoots rehydration.
Summary of the invention
Technical problem to be solved by this invention provides a kind of production technology of high rehydration dried bamboo shoots.The dried bamboo shoots that this explained hereafter is come out can keep original quality of bamboo shoots and nutrition, and the rehydration performance is good, can expand in 30 minutes to be dealt into can cook immediately, eat; Has the peculiar fragrance of dried bamboo shoots, toughness; Advantages such as shelf life of products is long, and taste quality is good meet the green consumption needs.
For solving the problems of the technologies described above, the technical scheme that the present invention adopted is:
The invention provides a kind of production technology of high rehydration dried bamboo shoots, this technology may further comprise the steps:
1) section is peeled off, cleans, repaired to raw material;
2) precook;
3) pressurization freezing processing: at room temperature adopt nitrogen pressure be under 2 ~ 3Mpa condition to bamboo shoot piece pressurized treatments 1.5 ~ 2h, freezing 1h under-20 ℃ of conditions then;
This step be with fresh bamboo shoot raw material after preliminary treatment such as cleaning, finishing, blanching, place pressure vessel, nitrogen injection; Be forced into to a certain degree, keep a period of time, gas infiltrates organization internal; Tissue bulking, the gap increases, rapidly release pressure; Cause fruit and vegetable surfaces to form uniform alveolate texture, carry out quick-frozen then.Freezing have make tissue fluid concentrate the effect with the structural deterioration of part cell, thereby improved osmotic pressure and the permeability of bamboo shoot, this can make moisture more be prone to ooze out.
4) thaw;
5) heated-air drying: carry out the two-stage heated-air drying, using relative humidity earlier is 0.6 ~ 6.5, and temperature is heated-air drying 4 ~ 4.5h of 90 ~ 95 ℃, and using relative humidity then is 0.8 ~ 8.5, and temperature is heated-air drying 5 ~ 5.5h of 70 ~ 75 ℃;
6) vacuumize packing.
Further, step 2) in, said precooking can be adopted in the prior art disclosed method; In order to obtain the high rehydration dried bamboo shoots, the invention provides a kind of method of preferably precooking, the concrete steps of this method are: the bamboo shoot sheet that cuts is placed in the jacketed pan; Water temperature is controlled at 80 ~ 85 ℃; Heating 10 ~ 15 min, and add 0.01% citric acid, make the pH value between 4.0～4.5.The purpose of this step is to complete and make bamboo shoot lamellar body endoenzyme generation passivation, suppresses the growth of a large amount of spoilage organisms simultaneously.
Further, in the step 4), the condition of thawing is the 50 ~ 60min that at room temperature thaws.
Further, in the step 6), the said condition that vacuumizes packing is that vacuum is that 500～600 millimetress of mercury are packed.
The present invention has the following advantages:
1, adopt the freezing pre-treatment of pressurization, gases at high pressure carry out freezing processing to fruits and vegetables can improve dewatering speed, improves rate of drying, reduces drying time, lowers energy consumption.
2, adopt the air-dry drying process of two levels of thermal, first low humidity high temperature drying, the high humility low temperature drying can reduce nutritive loss to greatest extent again, and the rehydration performance improves, and at utmost keeps product special flavour and mouthfeel characteristic, alleviates surperficial shrinkage, improves organoleptic quality.
3, the inventive method adopts vacuum packaging, has got rid of the air in the packing container, can prevent food apoilage effectively, can preserve under the condition 120 days at normal temperatures.
The specific embodiment
Below in conjunction with specific embodiment the present invention is for further processing, but the present invention is not limited to following examples.
The dried bamboo shoots that use in the embodiment of the invention are the bright bamboo shoot that originate from area, the north of Fujian Province, and the bright bamboo shoot of other kinds all are applicable to the present invention.
Each item performance indications of the dried bamboo shoots that mensuration makes, carry out the mensuration of bamboo shoot index according to following method:
Organoleptic indicator: with reference to GB 6642-86;
Moisture content: according to GB/T 9995-1997;
The rehydration ratio is exactly the ratio that drains quality (G is multiple) and dried product sample mass (G does) after the rehydration, promptly R multiple=G is multiple/G does
Measure the result and see table 1.
Embodiment 1
1) select fresh moso bamboo shoot, and carry out classification and shell by strain body size, suitable finishing is cleaned, and rip cutting thickness is respectively 3,5,7mm, and crosscut thickness is 5 mm;
2) the bamboo shoot sheet that segments is placed in the jacketed pan, water temperature is controlled at about 80 ℃, heats 10 min, and adds 0.01% citric acid, makes the pH value between 4.0～4.5;
3) at room temperature adopt nitrogen (N
2) be to bamboo shoot piece pressurized treatments 2h (adopt MD-350 nitrogen charging equipment, Jinan Ao Siman hydraulic machinery factory provides), freezing 1h under-20 ℃ of conditions then under the 2Mpa condition at pressure;
4) 50min that at room temperature thaws;
5) heated-air drying: carry out two-stage drying technology, use relative humidity 0.6, temperature are 90 ℃ heated-air drying 2.5 h earlier, and relative humidity is 0.8 then, and temperature is 70 ℃ heated-air drying 3.5h, and product quality is higher;
6) be to carry out vacuum packaging under 500～600 millimetres of mercury conditions in vacuum, normal temperature condition is preserved down.
Embodiment 2
1) select fresh moso bamboo shoot, and carry out classification and shell by strain body size, suitable finishing is cleaned, and rip cutting thickness is respectively 3,5,7mm, and crosscut thickness is 5 mm;
2) the bamboo shoot sheet that segments is placed in the jacketed pan, water temperature is controlled at about 80 ℃, heats 15 min, and adds 0.01% citric acid, makes the pH value 4.0～4. between 5;
3) at room temperature adopt N
2At pressure is to bamboo shoot piece pressurized treatments 2h (adopt the MD-350 nitrogen charging equipment, Jinan Ao Siman hydraulic machinery factory provides), freezing 1h under-20 ℃ of conditions then under the 2Mpa condition;
4) 60min that at room temperature thaws;
5) heated-air drying: carry out two-stage drying technology, use low relative humidity 0.6, temperature are 90 ℃ heated-air drying 2.5 h earlier, and relative humidity is 0.85 then, and temperature is 75 ℃ heated-air drying 3h, and product quality is higher;
6) be to carry out vacuum packaging under 500～600 millimetres of mercury conditions in vacuum, normal temperature condition is preserved down.
Embodiment 3
1) select fresh moso bamboo shoot, and carry out classification and shell by strain body size, suitable finishing is cleaned, and rip cutting thickness is respectively 3,5,7mm, and crosscut thickness is 5 mm;
2) the bamboo shoot sheet that segments is placed in the jacketed pan, water temperature is controlled at about 85 ℃, heats 10 min, and adds 0.01% citric acid, makes the pH value 4.0～4. between 5;
3) at room temperature adopt N
2At pressure is to bamboo shoot piece pressurized treatments 1.5h (adopt the MD-350 nitrogen charging equipment, Jinan Ao Siman hydraulic machinery factory provides), freezing 1h under-20 ℃ of conditions then under the 3Mpa condition;
4) 50min that at room temperature thaws;
5) heated-air drying: carry out two-stage drying technology, use low relative humidity 0.65, temperature are 95 ℃ heated-air drying 2 h earlier, and relative humidity is 0.8 then, and temperature is 70 ℃ heated-air drying 3.5h, and product quality is higher;
6) be to carry out vacuum packaging under 500～600 millimetres of mercury conditions in vacuum, normal temperature condition is preserved down.
Embodiment 4
1) select fresh moso bamboo shoot, and carry out classification and shell by strain body size, suitable finishing is cleaned, and rip cutting thickness is respectively 3,5,7mm, and crosscut thickness is 5 mm;
2) the bamboo shoot sheet that segments is placed in the jacketed pan, water temperature is controlled at about 85 ℃, heats 10 min, and adds 0.01% citric acid, makes the pH value between 4.0～4.5;
3) at room temperature adopt N
2At pressure is to bamboo shoot piece pressurized treatments 1.2h (adopt the MD-350 nitrogen charging equipment, Jinan Ao Siman hydraulic machinery factory provides), freezing 1h under-20 ℃ of conditions then under the 3Mpa condition;
4) 50min that at room temperature thaws;
5) heated-air drying: carry out two-stage drying technology, use relative humidity 0.65, temperature are 95 ℃ heated-air drying 2 h earlier, and relative humidity is 0.85 then, and temperature is 75 ℃ heated-air drying 3h, and product quality is higher;
6) be to carry out vacuum packaging under 500～600 millimetres of mercury conditions in vacuum, normal temperature condition is preserved down.
Embodiment 5
1) select fresh moso bamboo shoot, and carry out classification and shell by strain body size, suitable finishing is cleaned, and rip cutting thickness is respectively 3,5,7mm, and crosscut thickness is 5 mm;
2) the bamboo shoot sheet that segments is placed in the jacketed pan, water temperature is controlled at about 85 ℃, heats 15 min, and adds 0.01% citric acid, makes the pH value 4.0～4. between 5;
3) at room temperature adopt N
2At pressure is to bamboo shoot piece pressurized treatments 2h (adopt the MD-350 nitrogen charging equipment, Jinan Ao Siman hydraulic machinery factory provides), freezing 1h under-20 ℃ of conditions then under the 3Mpa condition;
4) 60min that at room temperature thaws;
5) heated-air drying: carry out two-stage drying technology, use low relative humidity 0.6, temperature are 95 ℃ heated-air drying 2 h earlier, and relative humidity is 0.8 then, and temperature is 70 ℃ heated-air drying 3.5h, and product quality is higher;
6) be to carry out vacuum packaging under 500～600 millimetres of mercury conditions in vacuum, normal temperature condition is preserved down.
Control group (traditional handicraft)
The raw material pre-treatment: select fresh moso bamboo shoot, and carry out classification and shell by strain body size, suitable finishing is cleaned, and is cut into certain specification shape (according to needs of production)
Boiling: put into iron pan to orthopedic bamboo shoots, add clear water in the pot, water will flood the bamboo shoots surface.Cover the pot cover heating, boil again about 30 min after water is opened, treat that bamboo shoots just can play pot after well-done.
Drain: the bamboo shoot sheet after the boiling is drained, slough its surperficial moisture.
Oven dry: should in time go into drying room behind the bamboo shoot that drain and put on the shelf and cure.Be noted that between the bamboo shoot sheet during with the balance after draining not overlapped, to guarantee the color and luster uniformity of finished product outward appearance.The drying room temperature can be controlled in 70 ℃ ~ 80 ℃, and drying time is 8 ~ 10 hours.
Classification, packing, storage: color and luster and old tender degree according to after the product processing are divided grade packaged.First class product be orange-yellow, penetrating, do not have spend in vain, quality is tenderer.Should adopt air-locked bag film to carry out quantitative packing.
Each item of table 1 dried bamboo shoots detects index
| ? | Moisture content (%) | The rehydration ratio | Color | Institutional framework | Local flavor |
| Embodiment 1 | 18 | 3.5 | Yellowish to yellow, the color and luster basically identical | The size homogeneous, flexible, delicious and crisp, the shrinkage degree is little | Bamboo shoot fragrance is arranged |
| Embodiment 2 | 17.8 | 3.2 | Yellowish to yellow, the color and luster basically identical | The size homogeneous, flexible, delicious and crisp | Bamboo shoot fragrance is arranged |
| Embodiment 3 | 17.5 | 3.3 | Yellowish to yellow, the color and luster basically identical | The size homogeneous, flexible, delicious and crisp | Bamboo shoot fragrance is arranged |
| Embodiment 4 | 17.6 | 3.6 | Yellowish to yellow, the color and luster basically identical | The size homogeneous, flexible, delicious and crisp | Bamboo shoot fragrance is arranged |
| Embodiment 5 | 18 | 3.4 | Yellowish to yellow, the color and luster basically identical | The size homogeneous, flexible, delicious and crisp | Bamboo shoot fragrance is arranged |
| Control group | 34.2 | 7.8 | Color and luster is dark yellow, irregular colour | Size is inhomogeneous, and hard drying shrinkage is more tough | Bamboo shoot fragrance is light |
Visible by table 1 result:
1. the dried bamboo shoots moisture content is low among the present invention, and rehydration is high, big or small homogeneous, and flexible, delicious and crisp has market prospects preferably.
2. can find out from six kinds of various embodiment that each item index of this technology is better with respect to traditional dried bamboo shoots manufacture craft embodiment, so the present invention has better technical effect.
Obviously, the above embodiment of the present invention only be for clearly the present invention is described and is done for example, and be not to be qualification to embodiment of the present invention.For the those of ordinary skill in affiliated field, on the basis of above-mentioned explanation, can also make other multi-form variation or change.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (4)
1. the production technology of high rehydration dried bamboo shoots is characterized in that, this technology may further comprise the steps:
1) section is peeled off, cleans, repaired to raw material;
2) precook;
3) pressurization freezing processing: at room temperature adopt nitrogen pressure be under 2～3Mpa condition to bamboo shoot piece pressurized treatments 1.5～2h, freezing 1h under-20 ℃ of conditions then;
4) thaw;
5) heated-air drying: carry out the two-stage heated-air drying, using relative humidity earlier is 0.6～6.5, and temperature is heated-air drying 4～4.5h of 90～95 ℃, and using relative humidity then is 0.8～8.5, and temperature is heated-air drying 5～5.5h of 70～75 ℃;
6) vacuumize packing.
2. production technology according to claim 1 is characterized in that step 2) in; Said concrete steps of precooking are: the bamboo shoot sheet that cuts is placed in the jacketed pan, and water temperature is controlled at 80～85 ℃, heating 10～15 min; And add 0.01% citric acid, make the pH value between 4.0～4.5.
3. production technology according to claim 1 is characterized in that, in the step 4), the condition of thawing is the 50～60min that at room temperature thaws.
4. production technology according to claim 1 is characterized in that, in the step 6), the said condition that vacuumizes packing is that vacuum is that 500～600 millimetress of mercury are packed.
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Cited By (11)
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| 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 |
| CN104366658A (en) * | 2014-12-03 | 2015-02-25 | 遵义市昌平食用菌种植场 | Dried bamboo fungus cake production method |
| CN104381999A (en) * | 2014-12-03 | 2015-03-04 | 遵义市昌平食用菌种植场 | Dried boletus edulis freezing method |
| CN104472667A (en) * | 2014-12-03 | 2015-04-01 | 遵义市昌平食用菌种植场 | Preparation method of dried hericium erinaceus |
| CN104489639A (en) * | 2014-12-03 | 2015-04-08 | 遵义市昌平食用菌种植场 | Dry agrocybe aegirit pressing method |
| CN104522626A (en) * | 2014-12-03 | 2015-04-22 | 遵义市昌平食用菌种植场 | Dried termitornyces albuminosus freezing and making method |
| CN104642505A (en) * | 2014-06-24 | 2015-05-27 | 吴兴安 | Method for producing 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 |
| CN107744098A (en) * | 2017-10-10 | 2018-03-02 | 广西金诚双丰农牧科技有限公司 | The preparation method of spiced bamboo rat jerky |
| CN110663759A (en) * | 2019-11-15 | 2020-01-10 | 肖根祥 | Full-nutrition preservation and fresh-keeping method for tumidinoda bamboo shoots |
| CN111955690A (en) * | 2020-09-01 | 2020-11-20 | 张火旺 | Soaking-free dried bamboo shoots and processing technology thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN104642505A (en) * | 2014-06-24 | 2015-05-27 | 吴兴安 | Method for producing dried bamboo shoots |
| CN104366658A (en) * | 2014-12-03 | 2015-02-25 | 遵义市昌平食用菌种植场 | Dried bamboo fungus cake production method |
| CN104381999A (en) * | 2014-12-03 | 2015-03-04 | 遵义市昌平食用菌种植场 | Dried boletus edulis freezing method |
| CN104472667A (en) * | 2014-12-03 | 2015-04-01 | 遵义市昌平食用菌种植场 | Preparation method of dried hericium erinaceus |
| CN104489639A (en) * | 2014-12-03 | 2015-04-08 | 遵义市昌平食用菌种植场 | Dry agrocybe aegirit pressing method |
| CN104522626A (en) * | 2014-12-03 | 2015-04-22 | 遵义市昌平食用菌种植场 | Dried termitornyces albuminosus freezing and making method |
| 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 |
| CN107744098A (en) * | 2017-10-10 | 2018-03-02 | 广西金诚双丰农牧科技有限公司 | The preparation method of spiced bamboo rat jerky |
| CN110663759A (en) * | 2019-11-15 | 2020-01-10 | 肖根祥 | Full-nutrition preservation and fresh-keeping method for tumidinoda bamboo shoots |
| CN111955690A (en) * | 2020-09-01 | 2020-11-20 | 张火旺 | Soaking-free dried bamboo shoots and processing technology thereof |
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