CN104982852A - Chocolate-flavored dried bamboo shoots and preparation method thereof - Google Patents
Chocolate-flavored dried bamboo shoots and preparation method thereof Download PDFInfo
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- CN104982852A CN104982852A CN201510318355.XA CN201510318355A CN104982852A CN 104982852 A CN104982852 A CN 104982852A CN 201510318355 A CN201510318355 A CN 201510318355A CN 104982852 A CN104982852 A CN 104982852A
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- bamboo shoots
- chocolate
- vitamin
- water
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 51
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 51
- 241001330002 Bambuseae Species 0.000 title claims abstract description 51
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 51
- 239000011425 bamboo Substances 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 32
- 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
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 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
- 235000019219 chocolate Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 11
- 241000234435 Lilium Species 0.000 claims abstract description 10
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 8
- 235000021279 black bean Nutrition 0.000 claims abstract description 8
- 235000007297 Gaultheria procumbens Nutrition 0.000 claims abstract description 7
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims abstract description 4
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims abstract description 4
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims abstract description 4
- 240000001238 Gaultheria procumbens Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 244000080767 Areca catechu Species 0.000 claims description 6
- 235000006226 Areca catechu Nutrition 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 244000058281 Ulmus pumila Species 0.000 claims description 6
- 235000001547 Ulmus pumila Nutrition 0.000 claims description 6
- 235000014651 chocolate spreads Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000012047 saturated solution Substances 0.000 claims description 6
- BDOYKFSQFYNPKF-UHFFFAOYSA-N 2-[2-[bis(carboxymethyl)amino]ethyl-(carboxymethyl)amino]acetic acid;sodium Chemical compound [Na].[Na].OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O BDOYKFSQFYNPKF-UHFFFAOYSA-N 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241000729251 Euroleon Species 0.000 abstract 1
- 241001106462 Ulmus Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 241000736246 Pyrola Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Confectionery (AREA)
Abstract
Chocolate-flavored dried bamboo shoots are prepared by the following raw materials including, by weight, 200-220 parts of bamboo shoots, 0.5-0.7 part of pericarpium arecae, 0.6-0.8 part of Chinese euroleon, 0.5-0.6 part of wintergreen, 0.8-1 part of elm leaves, 10-13 parts of greenish lily seeds, 15-18 parts of black bean sprouts, 4-5 parts of brown powdered sugar, 20-25 parts of chocolate, 10-12 parts of fishskin, vitamin C, 0.15% citric acid and 0.02% disodium ethylenediamine tetraacetate. The chocolate-flavored dried bamboo shoots give off intermittent hidden aroma of the chocolate, and are delicious in taste, fragrant crisp and tasty and refreshing; the color changing phenomenon of the bamboo shoots in the preparing process can be prevented through the special processing process, the losses of nutritional ingredients and flavor substances of the bamboo shoots are less, and the original nutrition, taste and aroma of fresh bamboo shoots can be retained to the maximum limit; meanwhile, the energy consumption is low by using microwave spouting, and therefore the quality of the prepared dried bamboo shoots is the best; the vitamin C is specially added to make up the losses of the vitamin C in the microwave spouting process to achieve the high quality and high nutrition of the bamboo shoots.
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 chocolate flavouring dried bamboo shoot 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 chocolate flavouring dried bamboo shoot and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of chocolate flavouring dried bamboo shoot, be made up of the raw material of following weight portion:
Bamboo shoots 200-220, shell of areca nut 0.5-0.7, myrmeleontid larva 0.6-0.8, wintergreen 0.5-0.6, Siberian elm leaf 0.8-1, greenish lily seed 10-13, black bean sprout 15-18, brown powdered sugar 4-5, chocolate 20-25, fish-skin 10-12, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;
The preparation method of a kind of chocolate flavouring dried bamboo shoot 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) shell of areca nut, myrmeleontid larva, wintergreen, Siberian elm leaf are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid, dried bamboo shoots are immersed in herb liquid soak 1-2 hour for subsequent use;
(4) by fish skin powder of pulverizing to obtain after fish-skin freeze-drying, black bean sprout adds 2-3 times of water making beating filter residue and obtains bean sprout juice; Blend after greenish lily seed is cooked, gram force of resorting to trickery to serve oneself stew softening after admix broken greenish lily seed, brown powdered sugar and fish skin powder, add the 1-2 times of little fiery infusion of water to water dry become sauce shape reduce internal heat chocolate cream is for subsequent use;
(5) take out dried bamboo shoots closely to come and water bean sprout juice afterwards together, send into drying in oven, after taking-up, dip in full chocolate cream, In Shade air-dry and get final product.
Beneficial effect of the present invention is:
Dried bamboo shoot of the present invention, give out chocolate a burst of delicate fragrance, food flavor is delicious, crisp-fried is tasty and refreshing, 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 add vitamin C to make up ascorbic loss in the spouted process of microwave, reach the high-quality of bamboo shoots, high nutrition; The black bean sprout that the present invention adds is rich in mineral matter and the multivitamins such as calcium, phosphorus, iron, potassium, make dried bamboo shoot more Ensure Liquid, leukin-leucine in fish-skin has antitumaous effect, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, there is reducing fever and causing diuresis, calm the nerves, expelling phlegm and arresting coughing, lower gas wide in, effect of line water detumescence.
Detailed description of the invention
A kind of chocolate flavouring dried bamboo shoot, be made up of the raw material of following weight portion (kilogram):
Bamboo shoots 200, the shell of areca nut 0.5, myrmeleontid larva 0.6, wintergreen 0.5, Siberian elm leaf 0.8, greenish lily seed 10, black bean sprout 15, brown powdered sugar 4, chocolate 20, fish-skin 10, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate;
The preparation method of a kind of chocolate flavouring dried bamboo shoot 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) shell of areca nut, myrmeleontid larva, wintergreen, Siberian elm leaf are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid, dried bamboo shoots are immersed in herb liquid soak 1 hour for subsequent use;
(4) by fish skin powder of pulverizing to obtain after fish-skin freeze-drying, black bean sprout adds 2 times of water making beating filter residues and obtains bean sprout juice; Blend after greenish lily seed is cooked, gram force of resorting to trickery to serve oneself stew softening after admix broken greenish lily seed, brown powdered sugar and fish skin powder, add 1 times of little fiery infusion of water to water dry become sauce shape reduce internal heat chocolate cream is for subsequent use;
(5) take out dried bamboo shoots closely to come and water bean sprout juice afterwards together, send into drying in oven, after taking-up, dip in full chocolate cream, In Shade air-dry and get final product.
Claims (2)
1. a chocolate flavouring dried bamboo shoot, is characterized in that being made up of the raw material of following weight portion:
Bamboo shoots 200-220, shell of areca nut 0.5-0.7, myrmeleontid larva 0.6-0.8, wintergreen 0.5-0.6, Siberian elm leaf 0.8-1, greenish lily seed 10-13, black bean sprout 15-18, brown powdered sugar 4-5, chocolate 20-25, fish-skin 10-12, vitamin C, 0.15% citric acid, 0.02% disodium ethylene diamine tetraacetate.
2. the preparation method of a kind of chocolate flavouring dried bamboo shoot 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) shell of areca nut, myrmeleontid larva, wintergreen, Siberian elm leaf are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid, dried bamboo shoots are immersed in herb liquid soak 1-2 hour for subsequent use;
(4) by fish skin powder of pulverizing to obtain after fish-skin freeze-drying, black bean sprout adds 2-3 times of water making beating filter residue and obtains bean sprout juice; Blend after greenish lily seed is cooked, gram force of resorting to trickery to serve oneself stew softening after admix broken greenish lily seed, brown powdered sugar and fish skin powder, add the 1-2 times of little fiery infusion of water to water dry become sauce shape reduce internal heat chocolate cream is for subsequent use;
(5) take out dried bamboo shoots closely to come and water bean sprout juice afterwards together, send into drying in oven, after taking-up, dip in full chocolate cream, In Shade air-dry and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510318355.XA CN104982852A (en) | 2015-06-11 | 2015-06-11 | Chocolate-flavored dried bamboo shoots and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510318355.XA CN104982852A (en) | 2015-06-11 | 2015-06-11 | Chocolate-flavored dried bamboo shoots and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982852A true CN104982852A (en) | 2015-10-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510318355.XA Pending CN104982852A (en) | 2015-06-11 | 2015-06-11 | Chocolate-flavored dried bamboo shoots and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104982852A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 CN201510318355.XA patent/CN104982852A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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》 * |
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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: 20151021 |