CN104365833A - Method for manufacturing canned bamboo shoots - Google Patents

Abstract

The invention discloses a method for making canned bamboo shoots. The method selects fresh and non-rotten bamboo shoots and cuts them into bamboo shoot slices; soaks the bamboo shoot slices in the soaking liquid for 10 to 30 minutes, rinses the soaked bamboo shoots with water, removes the soaking liquid, and drains; the soaking liquid passes through The preparation method is as follows: NaCl, ascorbic acid and citric acid are added to tap water to prepare a soaking solution. In terms of mass percentage in the soaking solution, NaCl is 0.1% to 0.5%, ascorbic acid is 0.05% to 0.2%, citric acid 0.1% to 0.2%; then precook the soaked bamboo shoot slices and the precooking solution according to the precooking; canning, exhausting, sealing and sterilizing to obtain the product. The bamboo shoot slices produced by the present invention are milky white, the bamboo shoots are crisp and tender, have no bitterness, no rancidity, the soup is clear, and the nutritional components are well preserved. months.

Description

A kind of preparation method of canned bamboo shoots

technical field

The invention relates to canned bamboo shoots, in particular to a method for making canned bamboo shoots.

Background technique

Bamboo shoots, also known as bamboo buds and whip shoots, are the young shoots of the evergreen plant bamboo of the Gramineae family. According to the unearthed season, there are spring bamboo shoots, summer bamboo shoots, and winter bamboo shoots. The bamboo shoots eaten by Chinese people are mostly moso bamboo, hemp bamboo, water bamboo, Ci bamboo, light bamboo and so on. Bamboo shoots are rich in nutrients, and have many active ingredients such as high protein, low fat, low sugar, multi-fiber and polysaccharide substances. According to the research results, every 100g of fresh bamboo shoots contains 9.79g of dry matter, 3.28g of protein, 4.47g of carbohydrate, 0.9g of cellulose, 0.13g of fat, 22mg of calcium, 56mg of phosphorus, 0.1mg of iron, multivitamins, carotene and Amino acids, etc. Bamboo shoots not only have good nutritional value, but also have certain medicinal value. According to "Compendium of Materia Medica", bamboo shoots have health effects such as sweet in nature and flavor, slightly cold, long-term food, beneficial to qi, heat-reducing, quenching thirst, and refreshing stomach. Modern medicine has confirmed that the combination of cellulose rich in bamboo shoots and fatty acids can prevent the formation of cholesterol in plasma; the tyrosine contained in bamboo shoots can inhibit the proliferation of cancer cells. Long-term consumption of bamboo shoots can promote intestinal peristalsis, help digestion, and prevent intestinal cancer and cardiovascular diseases.

Because the bamboo shoots are fresh and tender, they are not resistant to storage and are inconvenient for long-distance transportation, and the bamboo shoots are mostly produced in mountainous areas or hills with inconvenient transportation. The circulation process from the picking area to the sales area has aggravated the rot and lignification of the bamboo shoots, and the sales are greatly restricted. Therefore, the processing of bamboo shoots is particularly important, and about 60% of the fresh bamboo shoots are currently used as raw materials for processing.

At present, the main problems of bamboo shoot processing in our country are as follows: First, the processing season is very short, only 2-3 months per year. There is no raw material processing in the off-season, and there is no time for processing in the peak season, resulting in low benefits for bamboo shoot processing enterprises; second, the processing level is still in the rough processing of traditional products. Sheeptail bamboo shoots, salted bamboo shoots and other fresh bamboo shoots; dried green bamboo shoots, dried Tianmu bamboo shoots, fermented dried bamboo shoots, magnolia slices, salted dried bamboo shoots and other special dried bamboo shoots. Among these bamboo shoot processed products, boiled canned food is currently the main processed product.

Because bamboo shoots are rich in phenolic substances and highly active polyphenol oxidase, peroxidase, etc., bamboo shoots are easy to oxidize and change color when exposed to air; moreover, because bamboo shoots contain bitter substances, bamboo shoots should be debittered during processing , and the release from suffering must be sufficient. If the bitterness is not completely removed, the product is prone to produce a white precipitate with a bitter taste. Therefore, the color protection and debittering treatment should be carried out immediately after the fresh bamboo shoots are peeled and cut into sections. Existing bamboo shoot products often adopt clear water soaking to debitterize and preboil to kill green and protect color.

The soaking time, the frequency of water changes, and the interval of water changes will affect the debitterness effect. Due to the problem of production cost, prolonging the soaking time is often used in production to remove the bitter substances in the bamboo shoots. Due to the long-term soaking for debittering, the bamboo shoots will undergo natural lactic acid fermentation and become sour, the soaking water will become turbid, the surface of the bamboo shoots will be sticky, and the texture will become soft. The color becomes darker, even if the subsequent pre-cooking is completed, the product will still have browning and soft rot (without swelling bag) during the shelf life, and some products have even become mushy, and the canned soup is cloudy, which seriously affects the quality of the product , The shelf life of the finished product is generally short.

Contents of the invention

The purpose of the present invention is to overcome the defect that the prior art of canned bamboo shoots exists, and provide a kind of canned bamboo shoots that has delicate fragrance of bamboo shoots, soup juice is limpid, and nutritional labeling is preserved better, and the shelf-life at room temperature is 1～2 months, and refrigerated (0 ℃) shelf-life is 2 months. The method for making canned bamboo shoots of 6-12 months.

The present invention prepares appropriate soaking liquid and pre-cooking liquid, carries out color protection, debitterness, crispness preservation, and anti-acidification treatment on bamboo shoots, and takes the bitterness, browning degree, hardness, soluble solids, soluble protein and soup juice of bamboo shoots into consideration. pH value, turbidity, etc. are used as evaluation indicators. The finished product can better maintain the milky white color of the raw material. The bamboo shoots are crisp and tender, without bitterness and rancidity. The finished product has a faint fragrance of bamboo shoots, the soup is clear, and the nutrients are well preserved. The shelf life at room temperature is 1 to 2 months, and the shelf life at refrigerated (0°C) is 6 to 12 months.

The object of the present invention is achieved through the following solutions:

A preparation method of canned bamboo shoots, comprising the steps of:

1) Bamboo shoot pretreatment: select fresh and non-rotten bamboo shoots, cut into bamboo shoot slices; soak the bamboo shoot slices in the soaking liquid, control the soaking time for 10-30 minutes, rinse the soaked bamboo shoot slices with water, remove the soaking liquid, and drain ;

The soaking solution is prepared by the following method: NaCl, ascorbic acid and citric acid are added to tap water to configure the soaking solution. In terms of mass percentage, the content of NaCl in the soaking solution is 0.1% to 0.5%; the content of ascorbic acid in the soaking solution is 0.05% to 0.2%; the content of citric acid in the soaking solution is 0.1% to 0.2%; the rest is water;

2) Precooking: mix the soaked bamboo shoot slices with the precooking liquid according to the mass ratio of 1:3 to 1:6, and precook for 10 to 30 minutes;

The pre-cooking liquid is prepared by the following method: _CaCl2 and citric acid are added to tap water to configure the pre-cooking liquid. In terms of mass percentage, the content of _CaCl2 in the pre-cooking liquid is 0.1% to 0.2%; The content in the pre-cooking liquid is 0.1% to 0.2%; the rest is water;

3) Canning: the bamboo shoot slices are evenly packed into an empty can, and then injected with a citric acid aqueous solution with a mass content of 0.1% to 0.2%, leaving a headspace of 8 to 10 mm;

4) Exhaust and seal: heat the canned bamboo shoots injected with citric acid aqueous solution to exhaust for 10-15 minutes, and seal while hot;

5) Sterilization: sterilize the sealed canned bamboo shoots in boiling water for 35-45 minutes, and cool to room temperature after sterilization.

To further realize the purpose of the present invention, preferably, the mass ratio of the bamboo shoot slices to the soaking liquid is 1:3-1:6.

The length, width, and thickness of the bamboo shoot slices are 3-6 cm x 2-3 cm x 1-3 mm.

The mass ratio of the bamboo shoot slices to the precooking liquid is 1:3˜1:6.

The precooking time is 10-30 minutes.

The empty jars are glass jars. Before filling, the glass jars and lids are rinsed with clear water, boiled in boiling water for 5-10 minutes, and drained upside down.

The vacuum degree of the sealing is 50-60kPa.

The sterilization time is 35-45 minutes.

The present invention has following advantage and beneficial effect:

(1) The present invention proposes to adopt NaCl, ascorbic acid, citric acid to prepare soaking solution to process bamboo shoots, suppress the activity of oxidases such as polyphenol oxidase, peroxidase by the synergistic effect of NaCl, ascorbic acid, citric acid, reduce soaking solution The oxygen capacity in the bamboo shoots prevents the enzymatic browning of bamboo shoots; and it also inhibits the lactic acid fermentation of bamboo shoots and reduces the degree of acidification; moreover, the use of NaCl can promote the dissolution of bitter substances in bamboo shoots, achieve the purpose of debittering, and shorten the soaking time;

(2) The present invention proposes to adopt CaCl ₂ and the precooking liquid of citric acid preparation to process bamboo shoots _, CaCl ₂ not only play hardening effect to bamboo shoots, obviously improve the brittle hardness of bamboo shoot products; Citric acid promotes the dissolution of casein in the bamboo shoot meat, and the joint action of CaCl ₂ and citric acid reduces the precipitation of white crystals and the turbidity of the soup in canned bamboo shoots.

(3) The method of the present invention is simple to operate, has low requirements on instruments and equipment, reduces costs and improves benefits.

Detailed ways

The present invention will be further described below in conjunction with the examples, but the protection scope of the present invention is not limited to the scope expressed in the examples.

In the following examples, the canned products of bamboo shoots take the bitterness of bamboo shoots, degree of browning, hardness, soluble solids, soluble protein and pH value, turbidity of soup as evaluation indicators, and adopt the following assay method:

(1) The storage period evaluation index is in accordance with the requirements of the Light Industry Standard of the People's Republic of China "Canned Bamboo Shoots" (QB/T 1406-2014);

(2) Bitterness: determined by sensory evaluation. Take the bitterness of fresh bamboo shoot slices as 100%, distilled water is 0, and the bamboo shoot slices after all the other soaks compare with it;

(3) Browning degree: test according to the method specified in GB/T 10786-2006. The statistics of the degree of browning of bamboo shoots adopt the method of Cao Jiankang with slight changes. The most serious browning of bamboo shoots is 100%, fresh bamboo shoots is 0, and the rest of canned bamboo shoots are compared with it; for specific methods, see: Cao Jiankang. SA, ASM, INA and citric acid on postharvest disease resistance and quality of pear fruit The impact of [D].2005:19.

(4) Hardness: test according to the method specified in NY/T 2009-2011. Measured with GY-1 fruit hardness tester.

(5) Soluble solids: test according to the method specified in GB/T 10786-2006. Determination of soluble solid content of bamboo shoot slices with Abbe refractometer;

(6) Soluble protein: Bradford's method was adopted. Using bovine serum albumin (BSA) as the standard protein, the standard curve was used to calculate the soluble protein content of bamboo shoot slices. For specific methods, see Bradford M M. A rapid and sensitive method for quantitation of protein utilizing the principle of protein-dye binding. Analytical Biochemistry, 1976, 72, 248.

(7) pH value: test according to the method specified in GB/T 10786-2006; use a pH measuring instrument (Testo 205) to directly measure the pH value of the soup.

(8) Turbidity: measured by colorimetry. The soup with the worst turbidity is 100%, the distilled water is 0, and the rest of the soup is compared with it.

Example 1

Preparation of soaking solution: NaCl, ascorbic acid and citric acid are added to tap water to configure a soaking solution. In terms of mass percentage, the content of NaCl in the soaking solution is 0.1%, the content of ascorbic acid in the soaking solution is 0.05%, and the content of citric acid in the soaking solution The liquid content is 0.1%.

Preparation of pre-cooking liquid: citric acid and _CaCl are added to tap water to form a pre-cooking liquid. In terms of mass percentage, the content of citric acid in the pre-cooking liquid is 0.1%, and _CaCl in the pre-cooking liquid is 0.1%.

Select fresh and non-rotten bamboo shoots, cut into length×width×thickness 3cm×2cm×1.5mm pieces; mix the bamboo shoot slices with the soaking liquid in a mass ratio of 1:3, soak for 20min, rinse the soaked bamboo shoot slices with water Clean, remove the soaking liquid, and drain; mix the soaked bamboo shoots with the pre-cooking liquid in a mass ratio of 1:3, and pre-cook for 15 minutes; before filling the glass jar and the lid (250mL glass jar) through clear water After rinsing, boil in boiling water for 5 minutes, invert and drain the water for later use. Each can contains 125g of bamboo shoot slices. Leave a head gap of 8mm; the canned bamboo shoots injected with citric acid aqueous solution should be heated and exhausted by boiling water for 10 minutes immediately, and sealed while it is hot, with a vacuum of 50kPa; boil the sealed canned bamboo shoots in boiling water for 40 minutes to sterilize, and cool immediately after sterilization After reaching room temperature, quickly wipe off the moisture on the surface of the tank to obtain the finished product.

According to the product requirements of the light industry standard of the People's Republic of China "Canned Bamboo Shoots" (QB/T 1406-2014), after testing, the product has a shelf life of 1.5 months at room temperature and 7 months at refrigerated storage (0°C).

Compared with the contrast in which both the soaking liquid and the pre-cooking liquid are tap water and the soaking time is 20 min, the bitterness of the bamboo shoot slices of the product prepared in this embodiment is reduced by 50%, the browning is light, and the milky white color of the raw material can be better maintained, and the hardness is high , The bamboo shoots are crisp and tender, without bitterness and rancidity. The finished product has a faint fragrance of bamboo shoots. The soluble solids and soluble protein of the bamboo shoot slices are high. The turbidity of the product soup is low and the pH value is high. If the bitterness of the bamboo shoot slices of the contrast is reduced to be equivalent to the finished product, it needs to be soaked for 50 minutes, but this embodiment only needs to soak for 20 minutes.

In this embodiment, bamboo shoots are treated with soaking liquid prepared by NaCl, ascorbic acid, and citric acid, and the synergistic effect of NaCl, ascorbic acid, and citric acid inhibits the activity of oxidases such as polyphenol oxidase and peroxidase, and reduces the oxygen capacity in the soaking liquid Prevent and control the enzymatic browning of bamboo shoots; and inhibit the lactic acid fermentation of bamboo shoots and reduce the degree of acidification; moreover, the use of NaCl can promote the dissolution of bitter substances in bamboo shoots, achieve the purpose of debittering, and shorten the soaking time; especially the use of CaCl ₂ Precooking liquid prepared with citric acid to treat bamboo shoots, CaCl ₂ not only hardens bamboo shoots, but also significantly improves the brittleness of bamboo shoot products; more importantly, CaCl ₂ complexes with alkaloids, tannins and other substances in bamboo shoots, lemon The acid promotes the dissolution of casein in bamboo shoots, further promotes the dissolution of bitter substances in bamboo shoots, and reduces the soaking time. The combined effect of CaCl ₂ and citric acid also reduces the precipitation of white crystals and cloudy soup in canned bamboo shoots. It should be emphasized that soaking for a long time to remove bitterness will cause the bamboo shoots to undergo natural lactic acid fermentation and become sour, the soaking water will become turbid, the surface of the bamboo shoots will be sticky, the texture will become soft, and the color will become dark. Intensified browning, tissue soft rot (no swelling bag), and even some products have become mushy, and canned soup is cloudy, which seriously affects the quality of the product.

Example 2

Prepare the soaking solution, add NaCl, ascorbic acid and citric acid to tap water, configure the soaking solution, in terms of mass percentage, the content of NaCl in the soaking solution is 0.4%, the content of ascorbic acid in the soaking solution is 0.15%, and the citric acid in the soaking solution The liquid content is 0.15%.

To prepare the pre-cooking liquid, citric acid and CaCl ₂ are added to tap water. In terms of mass percentage, the content of citric acid in the pre-cooking liquid is 0.15%, and the content of _CaCl in the pre-cooking liquid is 0.15%.

Select fresh non-rotten green bamboo shoots, cut into length×width×thickness 4cm×2.5cm×2mm pieces; mix the bamboo shoot slices with the soaking liquid according to the mass ratio of 1:5, soak for 20min, rinse the soaked bamboo shoot slices with water Clean, remove the soaking liquid, and drain; mix the soaked bamboo shoot slices with the pre-cooking liquid in a mass ratio of 1:4, and pre-cook for 15 minutes; rinse the empty can (250mL glass jar) with clean water before filling, Boil in boiling water for 5 minutes for later use, each canned bamboo shoot slices 130g, when charging, pay attention to evenly pack the bamboo shoot slices into the empty tank, and then fill it with 0.15% citric acid aqueous solution; the bamboo shoot cans injected with citric acid aqueous solution should be Immediately heat and exhaust in boiling water for 10 minutes, seal while it is hot, and the sealing vacuum is 55kPa; boil the sealed canned bamboo shoots in boiling water for 40 minutes to sterilize, cool to room temperature immediately after sterilization, and quickly dry the surface of the can to obtain the finished product.

According to the product requirements of the People's Republic of China light industry standard "Canned Bamboo Shoots" (QB/T 1406-2014), after testing, the product has a shelf life of 1.5 months at room temperature and 9 months in refrigeration (0°C).

Compared with the control whose soaking liquid and pre-cooking liquid both adopt tap water and the soaking time is 20min, the bitterness of the bamboo shoot slices of the product prepared by this method is reduced by 50%, the browning is light, the hardness is high, and the soluble solids and soluble protein of the bamboo shoot slices Higher, the turbidity of the product soup is low, and the pH value is high. If the bitterness of the contrast bamboo shoot slices is reduced to be equivalent to that of the finished product, it needs to be soaked for 50 minutes.

Example 3

Prepare the soaking solution, add NaCl, ascorbic acid and citric acid to tap water, configure the soaking solution, in terms of mass percentage, the content of NaCl in the soaking solution is 0.5%, the content of ascorbic acid in the soaking solution is 0.15%, and the citric acid in the soaking solution The liquid content is 0.15%.

To prepare the pre-cooking liquid, citric acid and CaCl ₂ are added to tap water. In terms of mass percentage, the content of citric acid in the pre-cooking liquid is 0.15%, and the content of _CaCl in the pre-cooking liquid is 0.2%.

Select fresh non-rotten bamboo shoots, cut into length×width×thickness 5cm×3cm×3mm pieces; mix the bamboo shoot slices with the soaking liquid in a mass ratio of 1:6, soak for 25 minutes, rinse the soaked bamboo shoot slices with water , remove the soaking solution, drain; mix the soaked bamboo shoots with the pre-cooking solution in a mass ratio of 1:6, and pre-cook for 25 minutes; rinse the glass jar and jar lid (250mL glass jar) with clean water before filling Finally, cook in boiling water for 5 minutes, invert and drain the water for later use. Each can of bamboo shoots is 140g. The head gap is 10mm; the canned bamboo shoots injected with citric acid aqueous solution should be heated and exhausted by boiling water for 10 minutes immediately, and sealed while it is hot, with a vacuum degree of 50kPa.

According to the product requirements of the light industry standard of the People's Republic of China "Canned Bamboo Shoots" (QB/T 1406-2014), after testing, the product has a shelf life of 2 months at room temperature and 11 months at refrigerated (0°C).

Compared with the contrast that the soaking liquid and the precooking liquid all adopt tap water and the soaking time is 20min, the bitterness of the bamboo shoot slices of the product prepared in this embodiment is reduced by 60%, the browning is light, and the hardness is high. The protein is higher, the turbidity of the product soup is low, and the pH value is high. If the bitterness of the contrast bamboo shoot slices is reduced to be equivalent to that of the finished product, it needs to be soaked for 60 minutes.

Claims (8)

1. a preparation method of canned bamboo shoots is characterized in that comprising the steps: 1) Bamboo shoot pretreatment: select fresh and non-rotten bamboo shoots, cut into bamboo shoot slices; soak the bamboo shoot slices in the soaking liquid, control the soaking time for 10-30 minutes, rinse the soaked bamboo shoot slices with water, remove the soaking liquid, and drain ; The soaking solution is prepared by the following method: NaCl, ascorbic acid and citric acid are added to tap water to configure the soaking solution. In terms of mass percentage, the content of NaCl in the soaking solution is 0.1% to 0.5%; the content of ascorbic acid in the soaking solution is 0.05% to 0.2%; the content of citric acid in the soaking solution is 0.1% to 0.2%; the rest is water; 2) Precooking: mix the soaked bamboo shoot slices with the precooking liquid according to the mass ratio of 1:3 to 1:6, and precook for 10 to 30 minutes; The pre-cooking liquid is prepared by the following method: _CaCl2 and citric acid are added to tap water to configure the pre-cooking liquid. In terms of mass percentage, the content of _CaCl2 in the pre-cooking liquid is 0.1% to 0.2%; The content in the pre-cooking liquid is 0.1% to 0.2%; the rest is water; 3) Canning: the bamboo shoot slices are evenly packed into an empty can, and then injected with a citric acid aqueous solution with a mass content of 0.1% to 0.2%, leaving a headspace of 8 to 10 mm; 4) Exhaust and seal: heat the canned bamboo shoots injected with citric acid aqueous solution to exhaust for 10-15 minutes, and seal while hot; 5) Sterilization: sterilize the sealed canned bamboo shoots in boiling water for 35-45 minutes, and cool to room temperature after sterilization. 2. The method for making canned bamboo shoots according to claim 1, wherein the bamboo shoot slices and soaking liquid are in a mass ratio of 1:3 to 1:6. 3. The method for making canned bamboo shoots according to claim 1, characterized in that the length, width, and thickness of the bamboo shoot slices are 3-6 cm x 2-3 cm x 1-3 mm. 4. The preparation method of canned bamboo shoots according to claim 1, characterized in that the mass ratio of the bamboo shoot slices to the pre-cooking liquid is 1:3 to 1:6. 5. The preparation method of canned bamboo shoots according to claim 1, characterized in that, the precooking time is 10 to 30 minutes. 6. the preparation method of canned bamboo shoots according to claim 1 is characterized in that, described empty jar adopts glass jar, after glass jar and can lid are rinsed with clear water earlier before canning, boil 5～10min in boiling water, Invert to drain. 7. The preparation method of canned bamboo shoots according to claim 1, characterized in that, the vacuum degree of the sealing is 50-60kPa. 8. The preparation method of canned bamboo shoots according to claim 1, characterized in that, the sterilization time is 35 to 45 minutes.