CN104170946A - Process for desulfurating and preserving square dried bamboo shoots - Google Patents
Process for desulfurating and preserving square dried bamboo shoots Download PDFInfo
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- CN104170946A CN104170946A CN201410343539.7A CN201410343539A CN104170946A CN 104170946 A CN104170946 A CN 104170946A CN 201410343539 A CN201410343539 A CN 201410343539A CN 104170946 A CN104170946 A CN 104170946A
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- bamboo shoots
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- dried bamboo
- clear water
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention belongs to the field of processing and preservation of fruits or vegetables, and particularly relates to a process for desulfurating and preserving square dried bamboo shoots. The process mainly comprises the steps of material immersing, sulfur dioxide detection and sterilization, namely, immersing the square dried bamboo shoots in clear water for at least 24 hours; detecting the concentration of sulfur dioxide and putting the square dried bamboo shoots into a reservoir vessel when the concentration of sulfur dioxide is lower than 50 PPM; adding a solution with the pH value of 3.8-4.5 in the reservoir vessel and sterilizing in the reservoir vessel with steam of 120-150 DEG C for 120-150 minutes; and sealing the reservoir vessel after sterilization. The sulfur-containing dried bamboo shoots are sterilized and preserved after desulfurating, so that the preservation time is long. Besides, the edible dried bamboo shoots are low in sulfur content and are prevented from harming the health of eaters.
Description
Technical field
The invention belongs to processing and the preservation field of fruit or vegetables, be specifically related to a kind of desulfurization processing and antistaling technology of side bamboo shoots dried bamboo shoots.
Background technology
Fang Zhusun has fabulous crisp mouthfeel and abundant nutritive value, is called as " vegetarian diet the first product ", " treasure in dish ".Fang Zhusun is not only vegetables, and is good medicine, and the traditional Chinese medical science is recorded, and bamboo shoots taste is sweet cold in nature, has functions such as " birth of reducing phlegm, help digestion swollen for the sharp seven apertures, promoting blood circulation ", and modern medicine thinks, bamboo shoots have liposuction fat, promotes food fermentation, aid digestion and promote the effects such as excretion.The traditional Chinese medical science thinks that bamboo shoots taste is sweet, is slightly cold, nontoxic, pharmaceutically there is heat-clearing, reduce phlegm, beneficial gas and stomach, control quench one's thirst, dredging water passages, the effects such as the refreshing stomach of profit diaphragm, be applicable to that edema, ascites, beriberi foot are swollen, acute nephritis edema, breath with cough, diabetes, quench one's thirst, heat radiation etc., also because thering is the feature of low fat, low sugar, multifilament.
Fang Zhusun contains rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, B1, B2, C, and the protein of square bamboo shoots is more special, lysine, tryptophan, threonine, the phenylalanine of needed by human and have the glutamic acid of critical role and have the cystine of Protein requirement configuration interaction in protein metabolism process, having certain content, is good health-care vegetable.Wherein cystine: be (a) that premature is essential; (b) protein configuration is play a part simultaneously certain.8 kinds, the amino acid (amino acid that human body can not be synthetic) of needed by human: lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, valine.
Square bamboo shoots are made into dried bamboo shoots can extend the holding time greatly, square dried bamboo shoot by fresh bamboo shoot by shelling, the technique such as boiling, compressing tablet, oven dry, shaping produces, and in dried bamboo shoots, can retain the most nutrition in fresh bamboo shoot.But in the dried bamboo shoots of making through baking, sulfur content is higher.Sulphur is combined with oxygen and is generated sulfur dioxide, after chance water, can become sulfurous acid, and sulfurous acid enters food, not only destroys the vitamin B1 in food, can also make calcium form insoluble substance, affects the absorption of human body to calcium.Free sulfurous acid also has spread effect to people's stomach and intestine.If stifling food uses is industrial sulphur, after people is edible, also can occur more serious poisoning.
Before edible dried bamboo shoots, only dried bamboo shoots are soaked with clear water at present, but the dried bamboo shoots sulfur content of processing through this mode is still higher, about 100～200ppm, eater's health is had to larger harm, research shows, when in food, sulfur content is less than 50PPM, almost harmless to human body.
Summary of the invention
The defect existing for above-mentioned prior art, the object of the present invention is to provide the sulfur content in a kind of effectively side of reduction dried bamboo shoot, and can extend the desulfurization processing and antistaling technology of holding time.
For achieving the above object, technical scheme of the present invention is: the desulfurization processing and antistaling technology of square bamboo shoots dried bamboo shoots, wherein, comprises the following steps:
(1) with clear water, square dried bamboo shoot is soaked, soak at least 24 hours;
(2) after the square bamboo shoots that cleaning and dipping is crossed, add in addition just submergence side bamboo shoots of clear water, and soak 2 hours, and detect the sulfur dioxide concentration in water, after concentration is lower than 50PPM, the side of taking-up bamboo shoots also pack in reservoir vessel;
(3) in reservoir vessel, adding PH is 3.8～4.5 solution, and blasts sterilization in reservoir vessel with the steam that temperature is 120～150 DEG C, and sterilizing time is 140～160 minutes;
(4) after sterilization, reservoir vessel sealing is preserved;
Wherein, the solution in step (3) is prepared by clear water and citric acid, and the weight ratio of described clear water and citric acid is 1000:1～1000:1.2.
Adopt when technique scheme, in clear water, soak after at least 24 hours, most sulphur enters in clear water, changes clear water and detects the content of sulfur dioxide in water, when sulfur content is during lower than 50PPM, just can meet edible requirement.But square bamboo shoots are now apt to deteriorate, and square bamboo shoots are put into reservoir vessel, the acid solution that is 3.8～4.5 through PH and wet sterilization, after sterilization, sealing is preserved, and the so effectively holding time of the side of prolongation bamboo shoots, more than the holding time can reach June.Take out and rinse and can cook through the square bamboo shoots of this technical process.
Further, described in step (3), solution PH is 4, and wet sterilization temperature is 139 DEG C, and sterilizing time is 150 minutes.
Further, steam is prepared in steam boiler in step (3), and controlled pressure is 0.6～0.8Mpa, and steam boiler can conveniently be controlled the temperature and pressure of steam.
Detailed description of the invention
Embodiment 1
The desulfurization processing and antistaling technology of Fang Zhusun dried bamboo shoots, wherein, comprises the following steps:
(1) with clear water, square dried bamboo shoot is soaked, soak 24 hours;
(2) after the square bamboo shoots that cleaning and dipping is crossed, add in addition just submergence side bamboo shoots of clear water, and soak 2 hours, and detect the sulfur dioxide concentration in water, sulfur dioxide concentration is as shown in table 1, and the side of taking-up bamboo shoots also pack in reservoir vessel;
(3) in reservoir vessel, adding PH is 3.8 solution, and blasts sterilization in reservoir vessel with the steam that temperature is 120 DEG C, and sterilizing time is 140 minutes;
(4) after sterilization, reservoir vessel sealing is preserved;
Wherein, the solution in step (3) is prepared in proportion by clear water and citric acid.
Embodiment 2
The desulfurization processing and antistaling technology of Fang Zhusun dried bamboo shoots, wherein, comprises the following steps:
(1) with clear water, square dried bamboo shoot is soaked, soak 30 hours;
(2) after the square bamboo shoots that cleaning and dipping is crossed, add in addition just submergence side bamboo shoots of clear water, and soak 2 hours, and detect the sulfur dioxide concentration in water, sulfur dioxide concentration is as shown in table 1, and the side of taking-up bamboo shoots also pack in reservoir vessel;
(3) in reservoir vessel, adding PH is 4.5 solution, and blasts sterilization in reservoir vessel with the steam that temperature is 139 DEG C, and sterilizing time is 150 minutes;
(4) after sterilization, reservoir vessel sealing is preserved;
Wherein, the solution in step (3) is prepared in proportion by clear water and citric acid.
Embodiment 3
The desulfurization processing and antistaling technology of Fang Zhusun dried bamboo shoots, wherein, comprises the following steps:
(1) with clear water, square dried bamboo shoot is soaked, soak 35 hours;
(2) after the square bamboo shoots that cleaning and dipping is crossed, add in addition just submergence side bamboo shoots of clear water, and soak 2 hours, and detect the sulfur dioxide concentration in water, sulfur dioxide concentration is as shown in table 1, and the side of taking-up bamboo shoots also pack in reservoir vessel;
(3) in reservoir vessel, adding PH is 4.5 solution, and blasts sterilization in reservoir vessel with the steam that temperature is 150 DEG C, and sterilizing time is 160 minutes;
(4) after sterilization, reservoir vessel sealing is preserved;
Wherein, the solution in step (3) is prepared in proportion by clear water and citric acid.
Above-described is only the preferred embodiment of the present invention; should be understood that; for a person skilled in the art; do not departing under the prerequisite of structure of the present invention; can also make some distortion and improvement; these also should be considered as protection scope of the present invention, and these can not affect effect of the invention process and practical applicability.
Table 1
| Embodiment sequence number | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Sulfur content | 10PPM | 6PPM | 4PPM |
Claims (3)
1. the desulfurization processing and antistaling technology of side bamboo shoots dried bamboo shoots, is characterized in that, comprises the following steps:
(1) with clear water, square dried bamboo shoot is soaked, soak at least 24 hours;
(2) after the square bamboo shoots that cleaning and dipping is crossed, add in addition just submergence side bamboo shoots of clear water, and soak 2 hours, and detect the sulfur dioxide concentration in water, after concentration is lower than 50PPM, the side of taking-up bamboo shoots also pack in reservoir vessel;
(3) in reservoir vessel, adding PH is 3.8～4.5 solution, and blasts sterilization in reservoir vessel with the steam that temperature is 120～150 DEG C, and sterilizing time is 120～150 minutes;
(4) after sterilization, reservoir vessel sealing is preserved;
Wherein, the solution in step (3) is prepared by clear water and citric acid, and the weight ratio of described clear water and citric acid is 1000:1～1000:1.2.
2. the desulfurization processing and antistaling technology of side bamboo shoots dried bamboo shoots according to claim 1, is characterized in that, described in step (3), solution PH is 4, and wet sterilization temperature is 139 DEG C, and sterilizing time is 150 minutes.
3. the desulfurization processing and antistaling technology of side bamboo shoots dried bamboo shoots according to claim 1 and 2, is characterized in that, in step (3), steam is prepared in steam boiler, and controlled pressure is 0.6～0.8Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410343539.7A CN104170946A (en) | 2014-07-18 | 2014-07-18 | Process for desulfurating and preserving square dried bamboo shoots |
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| CN201410343539.7A CN104170946A (en) | 2014-07-18 | 2014-07-18 | Process for desulfurating and preserving square dried bamboo shoots |
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| CN104170946A true CN104170946A (en) | 2014-12-03 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495445A (en) * | 2015-12-25 | 2016-04-20 | 重庆创生生物科技集团有限公司 | Stewed Chimonobambusa utilis bamboo shoot food |
| CN105533398A (en) * | 2015-12-10 | 2016-05-04 | 重庆勤发食品有限公司 | Processing method for desulphurization of bamboo shoots |
| CN105981799A (en) * | 2015-02-04 | 2016-10-05 | 重庆市广兰竹笋种植专业合作社 | Sulfur-free fresh-keeping processing and producing technology of bamboo shoots |
| CN106136028A (en) * | 2016-07-19 | 2016-11-23 | 贵州省桐梓县康利绿色食品有限公司 | A kind of bamboo shoots sulfur removal technology |
| 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 |
| CN107536041A (en) * | 2017-09-21 | 2018-01-05 | 宿松县大地宏远农业发展有限公司 | A kind of processing method of green and healthy instant side bamboo shoots |
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| CN101411354A (en) * | 2008-11-27 | 2009-04-22 | 赵兴凤 | Method for storing bamboo shoots |
| CN103461460A (en) * | 2013-09-06 | 2013-12-25 | 正安县顶箐方竹笋有限公司 | Preservation method of square bamboo shoots |
| CN103766466A (en) * | 2012-10-17 | 2014-05-07 | 周天芳 | Household square bamboo shoot fresh-keeping method |
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2014
- 2014-07-18 CN CN201410343539.7A patent/CN104170946A/en active Pending
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| CN101411354A (en) * | 2008-11-27 | 2009-04-22 | 赵兴凤 | Method for storing bamboo shoots |
| CN103766466A (en) * | 2012-10-17 | 2014-05-07 | 周天芳 | Household square bamboo shoot fresh-keeping method |
| CN103461460A (en) * | 2013-09-06 | 2013-12-25 | 正安县顶箐方竹笋有限公司 | Preservation method of square bamboo shoots |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105981799A (en) * | 2015-02-04 | 2016-10-05 | 重庆市广兰竹笋种植专业合作社 | Sulfur-free fresh-keeping processing and producing technology of bamboo shoots |
| CN105533398A (en) * | 2015-12-10 | 2016-05-04 | 重庆勤发食品有限公司 | Processing method for desulphurization of bamboo shoots |
| CN105495445A (en) * | 2015-12-25 | 2016-04-20 | 重庆创生生物科技集团有限公司 | Stewed Chimonobambusa utilis bamboo shoot food |
| CN106136028A (en) * | 2016-07-19 | 2016-11-23 | 贵州省桐梓县康利绿色食品有限公司 | A kind of bamboo shoots sulfur removal technology |
| 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 |
| CN107536041A (en) * | 2017-09-21 | 2018-01-05 | 宿松县大地宏远农业发展有限公司 | A kind of processing method of green and healthy instant side bamboo shoots |
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Application publication date: 20141203 |