CN104957556A - Fragrant and sweet fruity bamboo shoot strip and preparation method thereof - Google Patents
Fragrant and sweet fruity bamboo shoot strip and preparation method thereof Download PDFInfo
- Publication number
- CN104957556A CN104957556A CN201510318345.6A CN201510318345A CN104957556A CN 104957556 A CN104957556 A CN 104957556A CN 201510318345 A CN201510318345 A CN 201510318345A CN 104957556 A CN104957556 A CN 104957556A
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- China
- Prior art keywords
- bamboo shoots
- parts
- vitamin
- fragrant
- buckwheat
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Links
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 49
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 49
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 49
- 239000011425 bamboo Substances 0.000 title claims abstract description 49
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000003917 Bambusa tulda Species 0.000 title 1
- 241001330002 Bambuseae Species 0.000 claims abstract description 48
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 16
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 16
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 16
- 239000011718 vitamin C Substances 0.000 claims abstract description 16
- 150000003700 vitamin C derivatives Chemical class 0.000 claims abstract description 16
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 14
- 241000219357 Cactaceae Species 0.000 claims abstract description 14
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 9
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 8
- 235000019674 grape juice Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241001412225 Firmiana simplex Species 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 7
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 6
- 235000004310 Cinnamomum zeylanicum Nutrition 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000017803 cinnamon Nutrition 0.000 claims description 6
- KCXVZYZYPLLWCC-UHFFFAOYSA-N edta Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000012047 saturated solution Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 235000006085 Vigna mungo var mungo Nutrition 0.000 claims description 3
- 240000005616 Vigna mungo var. mungo Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 230000001954 sterilising Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000005507 spraying Methods 0.000 abstract 2
- 240000005636 Dryobalanops aromatica Species 0.000 abstract 1
- 241000755540 Indocalamus Species 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- ZGTMUACCHSMWAC-UHFFFAOYSA-L disodium;2-[2-[carboxylatomethyl(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetate Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 1
- 210000004072 Lung Anatomy 0.000 description 1
- 206010072736 Rheumatic disease Diseases 0.000 description 1
- 210000003491 Skin Anatomy 0.000 description 1
- 210000002784 Stomach Anatomy 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000000740 bleeding Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000001077 hypotensive Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000717 retained Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a fragrant and sweet fruity bamboo shoot strip. The fragment and sweet fruity bamboo shoot strip is prepared from the following raw materials in parts by weight: 200-220 parts of bamboo shoots, 0.8-1.1 parts of cinnamomum camphora leaves, 1.1-1.3 parts of phoenix tree leaves, 0.9-1.2 parts of indocalamus leaves, 1-1.2 parts of radix puerariae, 4-5 parts of buckwheat, 5-6 parts of cactuses, 8-9 parts of lotus seed powder, 15-20 parts of grape juice, 20-22 parts of honey peaches, vitamin C, citric acid of 0.15%, and ethylenediamine tetraacetic acid disodium salt of 0.02%. The bamboo shoots prepared by the preparation method disclosed by the invention are fragrant, sweet and delicious, are fresh and tender in mouth feel and are quite crisp and refreshing; a special treatment process is adopted, so that the bamboo shoots can be prevented from generating the phenomenon of change color during making; besides, few nutrient components and few flavored substances run off, and the original nutrition, the original taste and the original fragrance of fresh bamboo shoots can be reserved to the largest extent; besides, microwave spraying is used, so that energy consumption is low, and the quality of the prepared dry bamboo shoots is the best; vitamin C is specially added so as to make up the vitamin C run off in the microwave spraying process, and the bamboo shoots have high quality and high nutrition.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of bamboo shoot process, particularly relate to a kind of fragrant and sweet fruity bamboo shoots bar and preparation method thereof.
Background technology
The whole world has more than 1 200 kind of bamboo shoots, and just there is kind more than 500 in China, and wherein edible have kind more than 200, and colory is kind more than 30.In recent years, China's Bamboo Industry was rapid, and a large amount of fresh bamboo shoot raw materials comes into the market.Along with the raising of people's life, the eating method about bamboo shoots is also more and more exquisite, eats bamboo shoots and eats health and be rooted in the hearts of the people gradually.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of fragrant and sweet fruity bamboo shoots bar and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of fragrant and sweet fruity bamboo shoots bar, be made up of the raw material of following weight portion:
Bamboo shoots 200-220, yellow cinnamon leaf 0.8-1.1, phoenix tree leaf 1.1-1.3, indicalamus leaf 0.9-1.2, root of kudzu vine 1-1.2, buckwheat 4-5, cactus 5-6, lotus nut starch 8-9, grape juice 15-20, honey peach 20-22, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;
The preparation method of a kind of fragrant and sweet fruity bamboo shoots bar according to claim 1, comprises the following steps:
(1) bamboo shoots are cut into inch strips in blanching 7min in boiling water, then through 0.15% citric acid add 0.02% disodium ethylene diamine tetra-acetic acid solution solution soak 3min take out for subsequent use;
(2) temperature be 65 DEG C, microwave frequency carries out the spouted dry 70min of microwave to step (1) gained bamboo shoots under being the condition of 800W, get vitamin C water-soluble obtained saturated solution at normal temperatures, bamboo shoots after vitamin C and process are evenly sprayed vitamin C saturated solution according to the consumption of 0.1g/kg, more air-dry that dried bamboo shoots are for subsequent use;
(3) yellow cinnamon leaf, phoenix tree leaf, indicalamus leaf, the root of kudzu vine are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(4) get and to mash after cactus removes top layer burr and to add grape juice and lotus nut starch, stir to obtain cactus jam; Buckwheat being entered pot fries fragrant, and water intaking honey peach is exposed to the sun to moisture and dices after 30%, and to be mixed in buckwheat to obtain buckwheat honey peach fourth;
(5) by dried bamboo shoots, herb liquid, cactus jam, buckwheat honey peach fourth and remain each raw material and fully mix rear pack and boil 15 minutes again, vacuumize under vacuum 0.08 MPa ~ 0.09 MPa, 100 DEG C of sterilizations 90 minutes, to obtain final product.
Beneficial effect of the present invention is:
Bamboo shoots of the present invention fragrant and sweet good to eat, mouthfeel is fresh and tender, crisp and refreshing pure, its special processing procedure can prevent the metachromatism of bamboo shoots in manufacturing process, and its nutritional labeling and flavor substance run off seldom, the original nutrition of new fresh bamboo shoots, taste and fragrance can be retained to greatest extent, and use the spouted energy consumption of microwave low, obtained dried bamboo shoot quality is best, specially adds vitamin C to make up ascorbic loss in the spouted process of microwave, reaches the high-quality of bamboo shoots, high nutrition; The grape juice that the present invention adds, honey peach, cactus etc. for the present invention increase taste while enriched the nutrition of bamboo shoots, bamboo shoots are made to have the function of skin makeup, clearing stomach, moistening lung, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, have dispel rheumatism, removing toxicity for detumescence, hypotensive, clearing away heat to stop bleeding effect.
Detailed description of the invention
A kind of fragrant and sweet fruity bamboo shoots bar, be made up of the raw material of following weight portion (kilogram):
Bamboo shoots 200, yellow cinnamon leaf 0.8, phoenix tree leaf 1.1, indicalamus leaf 0.9, the root of kudzu vine 1, buckwheat 4, cactus 5, lotus nut starch 8, grape juice 15, honey peach 20, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;
The preparation method of a kind of fragrant and sweet fruity bamboo shoots bar according to claim 1, comprises the following steps:
(1) bamboo shoots are cut into inch strips in blanching 7min in boiling water, then through 0.15% citric acid add 0.02% disodium ethylene diamine tetra-acetic acid solution solution soak 3min take out for subsequent use;
(2) temperature be 65 DEG C, microwave frequency carries out the spouted dry 70min of microwave to step (1) gained bamboo shoots under being the condition of 800W, get vitamin C water-soluble obtained saturated solution at normal temperatures, bamboo shoots after vitamin C and process are evenly sprayed vitamin C saturated solution according to the consumption of 0.1g/kg, more air-dry that dried bamboo shoots are for subsequent use;
(3) yellow cinnamon leaf, phoenix tree leaf, indicalamus leaf, the root of kudzu vine are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(4) get and to mash after cactus removes top layer burr and to add grape juice and lotus nut starch, stir to obtain cactus jam; Buckwheat being entered pot fries fragrant, and water intaking honey peach is exposed to the sun to moisture and dices after 30%, and to be mixed in buckwheat to obtain buckwheat honey peach fourth;
(5) by dried bamboo shoots, herb liquid, cactus jam, buckwheat honey peach fourth and remain each raw material and fully mix rear pack and boil 15 minutes again, vacuumize under vacuum 0.08 MPa ~ 0.09 MPa, 100 DEG C of sterilizations 90 minutes, to obtain final product.
Claims (2)
1. a fragrant and sweet fruity bamboo shoots bar, is characterized in that being made up of the raw material of following weight portion:
Bamboo shoots 200-220, yellow cinnamon leaf 0.8-1.1, phoenix tree leaf 1.1-1.3, indicalamus leaf 0.9-1.2, root of kudzu vine 1-1.2, buckwheat 4-5, cactus 5-6, lotus nut starch 8-9, grape juice 15-20, honey peach 20-22, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate.
2. the preparation method of a kind of fragrant and sweet fruity bamboo shoots bar according to claim 1, is characterized in that comprising the following steps:
(1) bamboo shoots are cut into inch strips in blanching 7min in boiling water, then through 0.15% citric acid add 0.02% disodium ethylene diamine tetra-acetic acid solution solution soak 3min take out for subsequent use;
(2) temperature be 65 DEG C, microwave frequency carries out the spouted dry 70min of microwave to step (1) gained bamboo shoots under being the condition of 800W, get vitamin C water-soluble obtained saturated solution at normal temperatures, bamboo shoots after vitamin C and process are evenly sprayed vitamin C saturated solution according to the consumption of 0.1g/kg, more air-dry that dried bamboo shoots are for subsequent use;
(3) yellow cinnamon leaf, phoenix tree leaf, indicalamus leaf, the root of kudzu vine are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(4) get and to mash after cactus removes top layer burr and to add grape juice and lotus nut starch, stir to obtain cactus jam; Buckwheat being entered pot fries fragrant, and water intaking honey peach is exposed to the sun to moisture and dices after 30%, and to be mixed in buckwheat to obtain buckwheat honey peach fourth;
(5) by dried bamboo shoots, herb liquid, cactus jam, buckwheat honey peach fourth and remain each raw material and fully mix rear pack and boil 15 minutes again, vacuumize under vacuum 0.08 MPa ~ 0.09 MPa, 100 DEG C of sterilizations 90 minutes, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510318345.6A CN104957556A (en) | 2015-06-11 | 2015-06-11 | Fragrant and sweet fruity bamboo shoot strip and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510318345.6A CN104957556A (en) | 2015-06-11 | 2015-06-11 | Fragrant and sweet fruity bamboo shoot strip and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957556A true CN104957556A (en) | 2015-10-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510318345.6A Pending CN104957556A (en) | 2015-06-11 | 2015-06-11 | Fragrant and sweet fruity bamboo shoot strip and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104957556A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279833A (en) * | 2017-05-09 | 2017-10-24 | 安徽禾泉农庄生态农业有限公司 | A kind of processing method of instant bamboo shoots |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349233A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Flavor moso bamboo shoot pickle and manufacturing method thereof |
| CN103349235A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Blood-activating and blood stasis-dispersing spicy convenient bamboo shoots and making method thereof |
| CN103431026A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Canned duck soup and bamboo shoot, and preparation method thereof |
-
2015
- 2015-06-11 CN CN201510318345.6A patent/CN104957556A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349233A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Flavor moso bamboo shoot pickle and manufacturing method thereof |
| CN103349235A (en) * | 2013-06-08 | 2013-10-16 | 安徽天赋生物科技有限公司 | Blood-activating and blood stasis-dispersing spicy convenient bamboo shoots and making method thereof |
| CN103431026A (en) * | 2013-07-25 | 2013-12-11 | 柳培健 | Canned duck soup and bamboo shoot, and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张伟光等: "绿竹笋干制工艺的研究", 《福建农业学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279833A (en) * | 2017-05-09 | 2017-10-24 | 安徽禾泉农庄生态农业有限公司 | A kind of processing method of instant bamboo shoots |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151007 |