CN104920922A - New phyllostachys praecox bamboo shoot debittering and production method with combined-enzyme method - Google Patents

Abstract

The invention aims to provide a new production method for removing bitter in phyllostachys praecox bamboo shoots; the method comprises the following steps: 1) raw material acceptance inspection, head cutting and husking (bamboo shoot skin removal), classification, pre-cooking, and condensation of hot water; 2) cooling, combined enzyme obtaining, and rinsing; 3) finishing, inspection and reviewing, and addition of clear water, citric acid and isoVc acid; 4) heating and soup injection, and canning (bagging); 5) degassing, can sealing (bag sealing); and 6) storage, labelling, can wiping, cooling, sterilization, and condensation of hot water. The method can moderately decompose cellulose of the phyllostachys praecox bamboo shoots, makes a calcium substance dissolved out, has a better effect, not only can better remove the bitter and dry taste and a white precipitate, but also unexpectedly discovers that cellulase has a role in tenderization of the phyllostachys praecox bamboo shoots; and the produced phyllostachys praecox bamboo shoot product is crisp and tender in mouthfeel and has less crude fiber feeling.

Description

The combined-enzyme method debitterize of a kind of thunder bamboo shoots and new process for producing

Technical field

The present invention relates to the processing technology of a kind of thunder bamboo shoots, particularly the combined-enzyme method debitterize of a kind of thunder bamboo shoots and new process for producing.

Background technology

Containing bitter substance and calcium carbonate in thunder bamboo shoots, these materials are not removed, the boiled product made, and taste is pained, also can with white precipitate.In company's tradition thunder bamboo bamboo shoot process process, debitterize and removing white precipitate, mainly after thunder bamboo bamboo shoots are precooked, use clear water rinsing, rinsing time needs 5-7 days, changes water every day once, in order to avoid growth of microorganism can produce peculiar smell; Water consumption is large, needs many rinsing baths, and not easily arrange in the production busy season, output does not catch up with yet, and product also there will be a small amount of precipitation and micro-hardship.

Summary of the invention

The object of this invention is to provide a kind of new process for producing removing bitter taste in thunder bamboo shoots.

Technical scheme of the present invention is combined-enzyme method debitterize and the new process for producing of a kind of thunder bamboo shoots, and its step is as follows:

1) raw material examination → crop is peeled off (removing bamboo shoot clothing) → classification → 2. precook → condensation hot water

2) 1. cooling → complex enzyme → rinsing

3) finishing → inspection, check → clear water, citric acid, different Vc acid

4) 2. soup → 3. dress (bag) tank is noted in heating

5) be 3. vented and 3. seal (bag) tank

6) warehouse-in → 3. labeling → wiping tank → 1. cooling → 2. sterilization → condensation hot water

Beneficial effect of the present invention: the present invention appropriateness can decompose thunder bamboo bamboo shoots cellulose, make calcareous material stripping, effect is better, not only can remove bitter taste and white precipitate preferably, but also unexpected discovery cellulase also has the effect of tenderization thunder bamboo bamboo shoots, the thunder bamboo bamboo shoot products mouthfeel of producing is tender and crisp, and crude fibre sense is few.

Detailed description of the invention

Embodiment

The present invention is combined-enzyme method debitterize and the new process for producing of a kind of thunder bamboo shoots, and its step is as follows:

1) raw material examination → crop is peeled off (removing bamboo shoot clothing) → classification → 2. precook → condensation hot water

2) 1. cooling → complex enzyme → rinsing

3) finishing → inspection, check → clear water, citric acid, different Vc acid

4) 2. soup → 3. dress (bag) tank is noted in heating

5) be 3. vented and 3. seal (bag) tank

6) warehouse-in → 3. labeling → wiping tank → 1. cooling → 2. sterilization → condensation hot water.

Technology, the process innovation point of this project are mainly manifested in: (1) technological innovation, and (2) production technology is innovated, and (3) raw material is innovated.

Calcareous material is present in the allo fiber of thunder bamboo bamboo shoots, under lower water temperature (room temperature, 3-5 month), is difficult to stripping, the easier stripping when water temperature is high.Therefore, seminar repeatedly adopts hot-water soak rinse test, although can shorten rinsing time, also has a small amount of white precipitate.Met again a difficult problem at this, relevant expert has consulted again in seminar, has consulted related data, recognizes the appropriate hydrocellulose of cellulase, naringinase, zytase energy, debittering.100,000 U/g that the Gou Liao U.S. of company produces test, have passed through tens tests, find cellulase, naringinase, zytase, water temperature 45-55 DEG C of rinsing, appropriateness can decompose thunder bamboo bamboo shoots cellulose, make calcareous material stripping, effect is better, not only can remove bitter taste and white precipitate preferably, but also unexpected discovery cellulase also has the effect of tenderization thunder bamboo bamboo shoots, the thunder bamboo bamboo shoot products mouthfeel of producing is tender and crisp, and crude fibre sense is few.

Adopt enzyme process, hot water rinsing tenderization thunder bamboo bamboo shoots, slough bitter taste in thunder bamboo bamboo shoots and the heavy earnest of white, although can reduce water consumption and shorten rinsing time, as needed heating water to increase product cost, improve energy consumption, this is disadvantageous to production.Investigate through production line, seminar finds, in can is produced, precook and can produce a large amount of condensed water in sterilization process, water temperature is at 50-70 DEG C, and these condensed waters are many through being discharged into circulating water pool, thermal waste is fallen, just right for rinsing, and such hot water problem just solves.

Through repeatedly studying, finally successfully have developed with cellulase, naringinase, zytase hot water rinsing tenderization thunder bamboo bamboo shoots, sloughing bitter taste in thunder bamboo bamboo shoots and the heavy earnest technology of white.This technology appropriateness can be hydrolyzed the cellulose of thunder bamboo bamboo shoots, effective calcium carbonate removed in thunder bamboo bamboo shoots, and minimizing white precipitate and bitter taste material produce and make the tenderization of thunder bamboo bamboo shoots, improve mouthfeel.

Tradition Edible mushroom processing adopts the techniques such as high temperature sterilization canning, and production stage is loaded down with trivial details, and nutritive value is not high, and flavor taste is not good, destroys the original quality of thunder bamboo bamboo shoots and crisp mouthfeel.

Clear water green thunder bamboo bamboo shoots, for ensureing its commercial sterilization, must adopt high-temperature sterilization, and high-temperature sterilization can make that product quality is softening, crisp mouthfeel is poor, and color and luster grows on product appearance.For this problem, problem finds through connecting test of many times research: add pollution-free food and allow the citric acid used, different Vc, Tea Polyphenols regulate acidity and protect look, can reduce sterilising temp; In conjunction with cellulase, naringinase, zytase hot water rinsing tenderization thunder bamboo bamboo shoots, slough the green thunder bamboo bamboo shoots that bitter taste in thunder bamboo bamboo shoots and the heavy earnest technology of white produce outlet, compared with traditional handicraft, new technological flow is simple, quick, the construction that decreases rinsing bath, saved a large amount of rinsing water.Production of adopting new technology not only increases the quality of thunder bamboo bamboo shoot products, and the thunder bamboo bamboo shoots series products making it produce adapts to international new trend, and economic environmental protection, can be enterprise's Kaiyuan throttling.

This project raw materials used for the distinctive wild thunder bamboo bamboo shoots in Wannian County be raw material, these bamboo shoots sprout after thundering, and belong to organic food, export to the U.S. and Southeast Asian countries, are subject to eyeball and look at.

Claims (1)

1. the combined-enzyme method debitterize of thunder bamboo shoots and a new process for producing, its step is as follows:

1) raw material examination → crop is peeled off (removing bamboo shoot clothing) → classification → 2. precook → condensation hot water

2) 1. cooling → complex enzyme → rinsing

3) finishing → inspection, check → clear water, citric acid, different Vc acid

4) 2. soup → 3. dress (bag) tank is noted in heating

5) be 3. vented and 3. seal (bag) tank

6) warehouse-in → 3. labeling → wiping tank → 1. cooling → 2. sterilization → condensation hot water.