CN103859010A - Moso bamboo shoot drying method - Google Patents
Moso bamboo shoot drying method Download PDFInfo
- Publication number
- CN103859010A CN103859010A CN201210544353.9A CN201210544353A CN103859010A CN 103859010 A CN103859010 A CN 103859010A CN 201210544353 A CN201210544353 A CN 201210544353A CN 103859010 A CN103859010 A CN 103859010A
- Authority
- CN
- China
- Prior art keywords
- bamboo shoot
- moso bamboo
- temperature
- moso
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a moso bamboo shoot drying method, and belongs to the field of food processing. The method comprises the following steps: sequentially drying moso bamboo shoot in two environments with different temperatures, wherein the primary drying temperature is high, and the secondary drying temperature is low; and allowing the dried moso bamboo shoot to stand in environment with specific temperature and humidity. The temperature and the time of double drying are different, so the destroy of effective components in the moso bamboo shoot is avoided, and the water content of dried moso bamboo shoot can quickly reach a required standard. The drying method can significantly improve the eating taste of moso bamboo shoot, and can effectively save the fragrance of moso bamboo shoot, and the obtained dried moso bamboo shoot has the characteristics of good appearance, uniform color, no rotting or deterioration, simple making technology and low cost.
Description
Technical field
The present invention relates to the drying processing method of a kind of moso bamboo shoot, particularly the drying processing method of a kind of moso bamboo shoot.
Background technology
Moso bamboo shoot is the nutritious edible good merchantable brand simultaneously with certain health-care efficacy, and its color, smell and taste is all good, fresh refreshing good to eat, well received.Be described as " poor scholar's mountain delicacy ", have saying of " not becoming seat without bamboo shoot ".The nutritional labeling of moso bamboo shoot mainly comprises protein, amino acid, fat, carbohydrate, inorganic salts etc.Constantly attract proteins from food of human body, can remain healthy, and in bamboo shoots, protein is abundanter, and in the fresh bamboo shoot of every 100g, containing 1.49～4.04g, average about 2.05g, is one of vegetables that protein content is the highest.Protein in food need be decomposed into amino acid and be absorbed by the body, and what these amino acid had can synthesize in vivo, wherein has 9 kinds can not synthesize or synthetic deficiency, must from food, supply with, and is called essential amino acid.Therefore the most important factor that determines protein nutritive value is wherein must amino acid whose content and their ratio.In moso bamboo shoot, contain 18 seed amino acids, must amino acid accounting for total amino acid ratio is that 32% (scattered bamboo) is to 37.22% (Cluster Bamboo).Food fat, except supplying with human body constituent, is the main source of human body heat energy.
The nitrogen substance that moso bamboo shoot contains a kind of white, has formed the exclusive delicate fragrance of moso bamboo shoot, has appetizing, promotes digestion, the effect of whetting the appetite, and can be used for treating indigestion, the illness that gastral cavity ruffian is indigestion and loss of appetite; 1. wide chest profit diaphragm, logical intestines defecation: the sweet cold tonneau of moso bamboo shoot, its contained string can increase the amount of storing of enteron aisle moisture, promotes gastrointestinal peristalsis, reduce intestines internal pressure, reduce ight soil viscosity, ight soil deliquescing profit is discharged, be used for the treatment of constipation, prevention intestinal cancer; 2. open diaphragm dissolving phlegm: moso bamboo shoot has the feature of low sugar, low fat, is rich in string, can reduce superabundant fats in body, dissolving phlegm stagnation resolvation is stagnant, treatment hypertension, high fat of blood, hyperglycemia, and Alimentary Tract Cancer and breast cancer are had to certain prevention effect; 3. strengthen immunity of organisms: in moso bamboo shoot, the content of vegetable protein, electrolytes and minerals is all very high, contributes to strengthen the immunologic function of body
In moso bamboo shoot, contain a large amount of solable matters, after gathering, very easily rot and the phenomenon such as running pulp, need to be with adopting with processing, so that its preservation and deep processing.Existing moso bamboo shoot processing mode be generally dry, fire burn dry etc., long processing time, complex operation, is not only difficult to guarantee outward appearance and the quality of summer bamboo shoots, and greatly reduces the edibility of moso bamboo shoot.
Prior art also provides a kind of bamboo shoots processing method of freeze-drying, although the method can make the contained heat-sensitive materials of moso bamboo shoot effectively retain, but desivac rate of drying is low, the time is long, energy consumption in process is high, freeze-drier investment is huge, be difficult to adapt to produce in enormous quantities, and in freeze-drying process, due to freezing method difference, the form of the ice crystal producing and size also can be different, easily affect follow-up rate of drying and freeze-drying article quality.
Therefore, need the method for the drying processing of a kind of moso bamboo shoot, can overcome the deficiency of said method, realize the rapid draing of moso bamboo shoot, and adopt this method to process bamboo shoots, the edible taste of moso bamboo shoot should be able to be significantly improved, not only bamboo shoot products outward appearance can be more effectively preserved, color and luster is even, without putrefaction is rotten, long shelf-life, pure green food, edibility is high, manufacture craft is simple, cost but also low feature.
Summary of the invention
In view of this, the object of this invention is to provide the drying processing method of a kind of moso bamboo shoot, can realize the rapid draing of moso bamboo shoot, and adopt this method to process moso bamboo shoot, should be able to significantly improve the edible taste of moso bamboo shoot, can more effectively preserve again that bamboo shoot products outward appearance is good, color and luster is even, without putrefaction is rotten, long shelf-life, pure green food, edibility be high.
1. the drying processing method of moso bamboo shoot, is characterized in that: comprise the steps:
A. by first preliminarily dried 80-120min under the condition of 120-130 ℃ of clean moso bamboo shoot, then under the condition of 50-80 ℃, be again dried 30-60min;
B. by step a gained be to place after 90-150min under 38-45 ℃, the humidity condition that is 18-23% through twice dry moso bamboo shoot in temperature, obtain required summer bamboo shoot products.
2. the drying processing method of moso bamboo shoot according to claim 1, is characterized in that: the temperature of described preliminarily dried is 130 ℃.
3. the drying processing method of moso bamboo shoot according to claim 1 and 2, is characterized in that: described dry temperature is again 60-70 ℃.
4. the drying processing method of moso bamboo shoot according to claim 3, is characterized in that: temperature described in step b is 60 ℃.
the invention has the beneficial effects as follows:
The drying processing method of moso bamboo shoot of the present invention, to have changed traditional method for production, first the environment that bamboo shoots is placed in successively to two kinds of different temperature is dried, preliminarily dried temperature is higher, baking temperature is lower again, by the setting of baking temperature and time, when bamboo shoots composition is not destroyed, water content can reach required standard fast, because of drying time short, moso bamboo shoot epidermis gauffer produces few, and leave standstill through the environment that twice dry bamboo shoots are placed in specified temp and humidity again, moso bamboo shoot is affected by humidity and temperature, the moisture that it is contained and surface texture can be adjusted once again voluntarily, make the color and luster of final products even, of good quality, moisture is consistent, method of the present invention can realize the rapid draing of moso bamboo shoot, and ensure the inside and outside quality of moso bamboo shoot, in the whole process of this method, do not adopt any assistant chemical medicament, to human-body safety, environmentally friendly, after adopting this method to process moso bamboo shoot, the water content of every 500g moso bamboo shoot product is not higher than 0.38g.
Other advantages of the present invention, target and feature will be set forth to a certain extent in the following description, and to a certain extent, based on will be apparent to those skilled in the art to investigating below, or can be instructed from the practice of the present invention.
The specific embodiment
Below will be described in detail the preferred embodiments of the present invention.Should be appreciated that preferred embodiment is only for the present invention is described, rather than in order to limit the scope of the invention.
embodiment 1
The drying processing method of moso bamboo shoot of the present embodiment, comprises the steps:
A. by first preliminarily dried 80-120min under the condition of 120-130 ℃ of clean bamboo shoots, then under the condition of 50-80 ℃, be again dried 30-60min;
B. by step a gained be to place after 90-150min under 38-45 ℃, the humidity condition that is 18-23% through twice dry moso bamboo shoot in temperature, obtain required bamboo shoot products.
It should be noted that; in this step; be between 90-110min, all to realize object of the present invention the standing time of moso bamboo shoot; the standing time of this step can also be more than 150min; but standing time is after extending process time for a long time; be unfavorable for enhancing productivity, so not within protection scope of the present invention.The spring bamboo shoot products that the present embodiment makes, the water content of every 500g moso bamboo shoot is 0.68g.
embodiment 2
The drying processing method of moso bamboo shoot of the present embodiment, comprises the steps:
A. by first preliminarily dried 80-120min under the condition of 90-110 ℃ of clean bamboo shoots, then under the condition of 60 ℃, be again dried 80min;
B. by step a gained be to place after 130min under 45 ℃, the humidity condition that is 18% through twice dry moso bamboo shoot in temperature, obtain required moso bamboo shoot product.
It should be noted that; in this step; be between 90-110min, all to realize object of the present invention the standing time of moso bamboo shoot; the standing time of this step can also be more than 150min; but standing time is after extending process time for a long time; be unfavorable for enhancing productivity, so not within protection scope of the present invention.The bamboo shoot products that the present embodiment makes, the water content of every 500g bamboo shoots is 0.50g.
embodiment 3
The drying processing method of moso bamboo shoot of the present embodiment, comprises the steps:
A. by first preliminarily dried 80min under the condition of 70-80 ℃ of scoured wool bamboo shoots, then under the condition of 80 ℃, be again dried 30min;
B. by step a gained be to place after 120min under 40 ℃, the humidity condition that is 18% through twice dry moso bamboo shoot in temperature, obtain required moso bamboo shoot product.
The bamboo shoot products that the present embodiment makes, the water content of every 500g moso bamboo shoot is 0.45g.
embodiment 4
The drying processing method of moso bamboo shoot of the present embodiment, comprises the steps:
A. by first preliminarily dried 80min under the condition of 70 ℃ of clean moso bamboo shoot, then under the condition of 80 ℃, be again dried 60min;
B. by step a gained be to place after 600min under 40 ℃, the humidity condition that is 23% through twice dry moso bamboo shoot in temperature, obtain required bamboo shoot products.
The moso bamboo shoot product that the present embodiment makes, the water content of every 500g moso bamboo shoot is 0.38g.
Finally explanation is, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can modify or be equal to replacement technical scheme of the present invention, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of claim scope of the present invention.
Claims (1)
- The present invention the drying processing method of a kind of moso bamboo shoot, the particularly drying processing method of a kind of moso bamboo shoot, belong to food processing field, first the environment that bamboo shoots is placed in successively to two kinds of different temperature is dried, preliminarily dried temperature is higher, baking temperature is lower again, and then by dried summer moso bamboo shoot be placed in again specified temp and humidity environment leave standstill, it is different that twice dry temperature and time is set, and avoids in moso bamboo shoot active ingredient destroyed and make its moisture can reach fast required standard; Adopt this method to the drying processing of moso bamboo shoot, should be able to significantly improve the edible taste of moso bamboo shoot, can more effectively preserve again moso bamboo shoot fragrance, and have that product appearance is good, color and luster is even, without putrefaction is rotten, manufacture craft simply, cost low feature again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210544353.9A CN103859010A (en) | 2012-12-17 | 2012-12-17 | Moso bamboo shoot drying method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210544353.9A CN103859010A (en) | 2012-12-17 | 2012-12-17 | Moso bamboo shoot drying method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103859010A true CN103859010A (en) | 2014-06-18 |
Family
ID=50898472
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210544353.9A Pending CN103859010A (en) | 2012-12-17 | 2012-12-17 | Moso bamboo shoot drying method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859010A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430814A (en) * | 2014-11-18 | 2015-03-25 | 谢燕萍 | Dried dendrocalamus brandisii shoots and preparation method thereof |
-
2012
- 2012-12-17 CN CN201210544353.9A patent/CN103859010A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430814A (en) * | 2014-11-18 | 2015-03-25 | 谢燕萍 | Dried dendrocalamus brandisii shoots and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104522551B (en) | A preparation method for high-fiber recombinant asparagus chips | |
| CN103082273B (en) | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof | |
| CN104095029A (en) | Vacuum frozen and dried mulberry product and preparation technology thereof | |
| CN104082400A (en) | Novel preservation process of square bamboo shoots | |
| CN104351695A (en) | Processing method of selenium and zinc enriched non-fried potato chips | |
| CN106923259A (en) | A kind of production method of refreshing bamboo shoots product | |
| CN102177953B (en) | Method for processing lotus seed products | |
| CN102972700A (en) | Method for manufacturing leisure body-beneficial bacterial dry tempeh | |
| CN104012903A (en) | Processing process of dried sweet potatoes | |
| CN111084363A (en) | Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying | |
| CN105361027A (en) | Kiwi berry leisure food preparation method | |
| CN104585652B (en) | A kind of method that low temperature preparation is rich in resistant starch banana chip | |
| CN100435658C (en) | Process of producing soft semi-wet seasoning vegetable with dry vegetable | |
| CN103355466A (en) | Method for making preserved potatoes | |
| CN103859010A (en) | Moso bamboo shoot drying method | |
| CN103859009A (en) | Drying method of Dendrocalamus latiflorus in spring | |
| CN103859011A (en) | Dry-cure processing method of dendrocalamus latiflorus | |
| CN104187455A (en) | Gypsophila paniculata stem leaf paper vegetable and preparation technology thereof | |
| CN102742638A (en) | Drying processing method of bamboo shoot | |
| CN104770554B (en) | A kind of more taste sweets with centres and preparation method thereof | |
| CN102742641A (en) | Drying processing method of Dendrocalamus latiflorus shoots | |
| CN103859008A (en) | Drying method of moso bamboo shoot in summer | |
| CN103859001A (en) | Redrying method of moso bamboo shoot in spring | |
| CN102742637A (en) | Processing method of dried bamboo shoots | |
| CN105053165A (en) | Preparation method of quick-frozen Hibiscus esculentus |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140618 |