CN106135389A - A kind of processing method of bamboo sprout - Google Patents
A kind of processing method of bamboo sprout Download PDFInfo
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- CN106135389A CN106135389A CN201610490554.3A CN201610490554A CN106135389A CN 106135389 A CN106135389 A CN 106135389A CN 201610490554 A CN201610490554 A CN 201610490554A CN 106135389 A CN106135389 A CN 106135389A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 216
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 216
- 241001330002 Bambuseae Species 0.000 title claims abstract description 216
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 216
- 239000011425 bamboo Substances 0.000 title claims abstract description 216
- 238000003672 processing method Methods 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 62
- 230000008569 process Effects 0.000 claims abstract description 56
- 238000001291 vacuum drying Methods 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 150000001875 compounds Chemical class 0.000 claims abstract description 22
- 241000447437 Gerreidae Species 0.000 claims abstract description 16
- 239000012535 impurity Substances 0.000 claims abstract description 14
- 230000008595 infiltration Effects 0.000 claims abstract description 11
- 238000001764 infiltration Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 9
- 238000002386 leaching Methods 0.000 claims abstract description 8
- 206010053615 Thermal burn Diseases 0.000 claims abstract description 7
- 238000004500 asepsis Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract 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 description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 229960005070 ascorbic acid Drugs 0.000 claims description 8
- 235000010323 ascorbic acid Nutrition 0.000 claims description 8
- 239000011668 ascorbic acid Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000012530 fluid Substances 0.000 claims description 5
- 230000000149 penetrating effect Effects 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 14
- 230000006378 damage Effects 0.000 abstract description 11
- 239000002932 luster Substances 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 238000011010 flushing procedure Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 10
- 239000000126 substance Substances 0.000 description 10
- 210000004027 cell Anatomy 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 230000001629 suppression Effects 0.000 description 6
- 230000032683 aging Effects 0.000 description 5
- 239000013078 crystal Substances 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 229920005610 lignin Polymers 0.000 description 5
- 244000005700 microbiome Species 0.000 description 5
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002161 passivation Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 208000005156 Dehydration Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 210000003701 histiocyte Anatomy 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
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- 239000007787 solid Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 238000005987 sulfurization reaction Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
Abstract
The processing method that the invention discloses a kind of bamboo sprout, comprises the steps: that (1) gets the raw materials ready, and chooses new fresh bamboo shoots, cleans remove impurity；(2) bamboo sprout after remove impurity are placed in 85 100 DEG C of water leaching and scald 12 20min by blanch；(3) drain, bamboo sprout are cooled down, then remove bamboo shell and Radix Crotalariae szemoensis base portion, clean, drain；(4) infiltration processes, and is put into by the bamboo sprout after step (3) processes and carries out permeating and dewatering process in compound osmsticum, then takes out flushing and drain；(5) bamboo sprout after step (4) processes are vacuum dried, obtain the bamboo shoot products that water content is 10 20% by vacuum drying；(6) packaging, uses asepsis vacuum packing.The present invention utilizes permeating and dewatering predrying combination vacuum drying technique processing bamboo shoot, can effectively reduce bamboo sprout destruction of organizational structure in the course of processing, so that farthest keeping the qualities such as the original color and luster of bamboo sprout, local flavor, quality, nutrition after dried bamboo shoot rehydration.
Description
Technical field
The invention belongs to food processing technology field, the processing method particularly relating to a kind of bamboo sprout.
Background technology
Dried bamboo shoot, is with new fresh bamboo shoots as raw material, a kind of dried bamboo shoot goods made through dehydrate technique.At present,
The drying mode of bamboo sprout mainly has a following two:
One is Vacuum Freezing & Drying Technology, as in " Food Science ", " Vacuum Freeze-drying Technology of Green Asparagus research " discloses bamboo
The Vacuum Freezing & Drying Technology of Radix Crotalariae szemoensis, technological process: raw material → cleaning → cutting → blanching → cool down → protect green lands → protect hard → pre-freeze
→ vacuum lyophilization → ease back → pack → finished product；And for example " an ancient plucked stringed instrument bamboo sprout vacuum freeze-drying in " food research and development "
Skill research " also disclose that the Vacuum Freezing & Drying Technology of bamboo sprout, technological process: fresh an ancient plucked stringed instrument bamboo sprout → material choice → pretreatment →
Pre-freeze → vacuum lyophilization → vacuum packaging → finished product.The advantage of this technology is can to retain the color of bamboo sprout to greatest extent
And nutrient substance, and surface is without hardening.But there is also two major defects:Processing is the longest, energy consumption is high, equipment investment is big；After this product rehydration, mouthfeel is poor, soft shortage fragility.This ice crystal formed in freeze-drying process mainly due to bamboo sprout, causes
Cell and structural damage: a, mechanical injuries.Intracellular moisture moves to intercellular substance, is constantly attached to intercellular substance
Ice crystal nucleus up, the ice crystal that intercellular substance is formed is increasing, produces mechanicalness extruding, and make originally to be combined with each other is thin
Born of the same parents cause separation.B, the routed solution of cell.The cell wall that the cell of plant tissue has is than zooblast thickness and lacks flexibility,
Thus easily punctured by big ice crystal or burst, i.e. cell is by fracture damage.C, gas expansion.Histiocyte is dissolved in liquid
In minimum gas, occur when liquid freezes free and make volume increase hundreds times, so can damage cell and tissue.
Another kind is Hot Air Drying, if the prior art that Chinese patent notification number is " CN104095032A " is 2014
The processing method on October 15, disclosing a kind of dry sliced bamboo shoot, its technical scheme includes cleaning, section, color fixative, dries, packs
And sterilization process, it is characterised in that: select new fresh bamboo shoots and peel off sheaths of bamboo shoots leaf, be cut into sliced bamboo shoot after cleaning again, be immediately placed in colour-keeping liquid
In, then carry out three hot air circulation and dry airing, obtain dry sliced bamboo shoot, after vacuum packaging, carry out sterilization treatment.Use hot blast
It is dried processing small investment, low cost, easily operates, therefore widely used by bamboo shoot process enterprise.But bamboo sprout in dry run
Product temperature is higher, drying time is long so that the color and luster of dried dried bamboo shoot is dark yellow brown and mattness, knot of tissue
Structure is hard, mouthfeel is poor, lack the original delicate fragrance of bamboo sprout, nutrient substance loses many after rehydration and rehydration.
Summary of the invention
It is an object of the invention to overcome the above-mentioned problems in the prior art, it is provided that the processing side of a kind of bamboo sprout
Method, the present invention utilizes permeating and dewatering predrying combination vacuum drying technique processing bamboo shoot, mainly solves the following aspects and asks
Topic: one is that after solving current dried bamboo shoot product rehydration, mouthfeel is poor, the problem of soft shortage fragility；Two is to solve current bamboo sprout
Dryed product mattness, color and luster is dark yellow brown, the problem lacking appearance；Three be solve current dried bamboo shoot product rehydration after
Lack the original delicate fragrance of bamboo sprout, nutrient substance loses many problems；Four is the destruction that can reduce non-refractory nutrient substance, can be
Big degree ground keeps the qualities such as the original color and luster of bamboo sprout, local flavor, quality, nutrition.It addition, time-consuming shorter, the energy of the processing of the present invention
Consume relatively low, equipment investment is less, the sustainable automated production of vacuum drying step；And belong to without sulfuration production technology, product is
Pollution-free food, it is ensured that the safety of bamboo sprout food.
For achieving the above object, the technical solution used in the present invention is as follows:
The processing method of a kind of bamboo sprout, it is characterised in that comprise the steps:
(1) get the raw materials ready, choose new fresh bamboo shoots, clean remove impurity；
(2) bamboo sprout after remove impurity are placed in 85 100 DEG C of water leaching and scald 12 20min by blanch；
(3) drain, the bamboo sprout after blanch are cooled down, then remove bamboo shell and Radix Crotalariae szemoensis base portion, clean, drain；
(4) infiltration processes, and is put into by the bamboo sprout after step (3) processes and carries out permeating and dewatering process in compound osmsticum, then
Take out and rinse and drain；
(5) bamboo sprout after step (4) processes are carried out vacuum under conditions of vacuum is 1000 1500pa by vacuum drying
It is dried, obtains the bamboo shoot products that water content is 10 20%；
(6) packaging, uses asepsis vacuum packing.
Described bamboo sprout are dried bamboo shoot or sliced bamboo shoot, and during for dried bamboo shoot, bamboo sprout are carried out cutting place after cleaning in step (3)
Reason, during for sliced bamboo shoot, bamboo sprout carry out slicing treatment after cleaning in step (3), and slice thickness is 0.3 0.6cm.
In described step (4), bamboo sprout are 1:2 1:8 with the solid-liquid ratio of compound osmsticum.
Compound osmsticum in described step (4) includes the component of following mass concentration: the sucrose of 30 50%, 1 5%
Sodium chloride, the CaCl of 0.1 0.5%2With 0.2% ascorbic acid.
In described step (4), the bamboo sprout time that permeating and dewatering processes in compound osmsticum is 3 4h.
In two stages, during beginning, shelf heating-up temperature is 100 DEG C in vacuum drying in described step (5), keeps 4h,
Then shelf heating-up temperature is 50 DEG C, keeps 3 4h, and in whole process of vacuum drying, bamboo sprout temperature keeps≤50 DEG C, bamboo sprout temperature
When degree is close to temperature of heating plate, terminate vacuum drying.
Described step (3) is removed Radix Crotalariae szemoensis base portion 2 3cm.
Employing it is an advantage of the current invention that:
One, the present invention includes procedure for preparation, blanch operation, drains operation, infiltration treatment process, Vacuum Drying Step and sacker
Sequence, wherein, main improvement is infiltration treatment process and the technology that combines of Vacuum Drying Step, in infiltration treatment process, profit
Make water transport in bamboo sprout in solution by the semi-permeable performance of cell membrane in compound osmsticum, reach to remove bamboo sprout group in advance
Knit the purpose of middle portion of water, also make the part solute in compound osmsticum transfer in bamboo sprout tissue and cell simultaneously, can
Reduce the organizational structure destruction that bamboo sprout are caused because of a large amount of dehydrations in Vacuum Drying Step, solve mouthfeel after dried bamboo shoot rehydration
Difference, the problem of soft shortage fragility；Combine with Vacuum Drying Step again, it is possible to quickly remove moisture in bamboo sprout, can reduce again
The loss of non-refractory nutrient substance, farthest keep after making dried bamboo shoot rehydration the original color and luster of bamboo sprout, local flavor, quality,
The qualities such as nutrition, the bamboo shoot products that this processes goes out is for without sulfur, pure pollution-free food.It addition, in blanch operation, bamboo sprout are put
In 85 100 DEG C of water, 12 20min are scalded in leaching, its objective is inactive enzyme activity, softening fibre tissue, suppression harmful microorganism,
Thus effectively suppression bamboo sprout brown stain and lignin are aging.Shell and Radix Crotalariae szemoensis base portion is removed rather than in procedure for preparation in draining operation,
Its objective is farthest to keep the original local flavor of bamboo sprout, prevent the loss of flavor substance in bamboo sprout in blanch operation.?
In Vacuum Drying Step, vacuum is 1000 1500pa, and suitable vacuum affects product processing time and moisture.As
Vacuum is too low, the ice crystal that product can be formed in process of vacuum drying, causes cell and structural damage；As vacuum is spent
Height, can increase product processing time and moisture.
Two, in the present invention, bamboo shoot process is dried bamboo shoot product or sliced bamboo shoot product, carry out the most in step (3) cutting or
Slicing treatment, processing method is simple, it is easy to accomplish.Meanwhile, dried bamboo shoot product or sliced bamboo shoot product disclosure satisfy that people's
Different taste.
Three, in the present invention, step (4) use sucrose add the sodium chloride material as penetrating fluid, bamboo sprout and compound osmsticum
Liquor ratio is 1:2 1:8, and the time that permeating and dewatering processes is 3 4h.Sucrose in appropriate proportions and chlorine before vacuum drying step
Change sodium carries out permeating and dewatering pre-dried and can reduce the destruction of the original organizational structure of bamboo sprout in process of vacuum drying, improves bamboo sprout
Dry matter structure, improves the mouthfeel after the rehydration of dried bamboo shoot.Solid-liquid ratio and permeating and dewatering process time and penetrating fluid solute infiltration bamboo
Content in Radix Crotalariae szemoensis is relevant, as excessive in solid-liquid ratio or time of penetration is too short, then can not reduce bamboo sprout in process of vacuum drying former
The purpose of structural damage in a organized way；As excessive in solid-liquid ratio or time of penetration is long, bamboo sprout solid gain also with becoming big,
Therefore penetrating fluid concentration and time of penetration can not be improved simply.
Four, in the present invention, the compound osmsticum in step (4) includes the component of following mass concentration: the sucrose of 30 50%
Syrup, the sodium chloride of 1 5%, the CaCl of 0.1 0.5%2With 0.2% ascorbic acid.Before vacuum drying step with suitably than
The permeating and dewatering pre-dried that carries out the sucrose of example and sodium chloride can reduce the original organizational structure of bamboo sprout in process of vacuum drying
Destroy, improve the matter structure of dried bamboo shoot, improve the mouthfeel after the rehydration of dried bamboo shoot；The CaCl of debita spissitudo2Dried bamboo shoot can be increased multiple
Fragility after water and hardness；The ascorbic acid of debita spissitudo can play color-protecting function, keeps the original color and luster of dried bamboo shoot.
Five, in the present invention, vacuum drying purpose in two stages: the first stage, shelf heating-up temperature is 100 DEG C, protect
Hold 4h.The shelf heating-up temperature starting to maintain higher can make moisture in bamboo sprout quickly remove, and reduces process time, and this stage
Product temperature records≤50 DEG C by temperature sensor；Second stage, shelf heating-up temperature is 50 DEG C, keeps 3 4h, and vacuum is done
During dry, along with product moisture reduces, product temperature slowly rises, for making bamboo sprout temperature in whole process of vacuum drying keep
≤ 50 DEG C, thus reducing shelf heating-up temperature is 50 DEG C.In whole process of vacuum drying, bamboo sprout temperature keeps≤50 DEG C, can subtract
The damage of few non-refractory nutrient substance, can farthest keep the qualities such as the original color and luster of bamboo sprout, local flavor, quality, nutrition.
Six, in the present invention, step (3) is removed Radix Crotalariae szemoensis base portion 2 3cm, it is possible to remove the old hard portion of bamboo sprout base portion, keep
The taste of bamboo shoot products is more preferable.
Seven, production technology of the present invention is simple, and energy consumption is low, low cost, and process time is short, within about 12 hours, can machine.
Detailed description of the invention
Embodiment 1
The processing method of a kind of bamboo sprout, comprises the steps:
(1) get the raw materials ready, choose new fresh bamboo shoots, and carry out classification by size, clean bamboo sprout (band shell) surface, remove the impurity such as earth.
(2) bamboo sprout after remove impurity are placed in 85 100 DEG C of water leaching and scald 12 20min by blanch, and the enzyme of passivation bamboo sprout is lived
Property, softening fibre tissue, suppression harmful microorganism, prevent bamboo sprout brown stain and lignin aging.
(3) drain, the bamboo sprout after blanch are put in cold water rapidly and cools down, then remove bamboo shell and Radix Crotalariae szemoensis base portion 2
The old hard portion of 3cm, then clean, drain.
In this step, described bamboo sprout are dried bamboo shoot or sliced bamboo shoot, and during for dried bamboo shoot, bamboo sprout are carried out after cleaning to cutting place
Reason, during for sliced bamboo shoot, bamboo sprout carry out slicing treatment after cleaning, and slice thickness is 0.3 0.6cm.
(4) infiltration processes, and is put into by the bamboo sprout after step (3) processes and carries out permeating and dewatering process in compound osmsticum,
Bamboo sprout are 1:2 1:8 with the solid-liquid ratio of compound osmsticum, and permeating and dewatering takes out after processing 3 4h and rinses bamboo sprout surface and drain.
In this step, compound osmsticum includes the component of following mass concentration: the sucrose of 30 50%, the chlorination of 1 5%
Sodium, the CaCl of 0.1 0.5%2With the ascorbic acid of 0.2%, its preparation method is for dissolve above-mentioned raw materials blending water.
(5) bamboo sprout after step (4) processes are carried out under conditions of vacuum is 1000 1500pa by vacuum drying
Vacuum drying, in two stages, during beginning, shelf heating-up temperature is 100 DEG C in vacuum drying, keeps 4h, then shelf heating temperature
Degree is 50 DEG C, keeps 3 4h, and in whole process of vacuum drying, bamboo sprout temperature keeps≤50 DEG C, when bamboo sprout temperature is close to heating plate
During temperature, terminate vacuum drying, obtain the bamboo shoot products that water content is 10 20%.
(6) packaging, uses asepsis vacuum packing.
Embodiment 2
The processing method of a kind of bamboo sprout, comprises the steps:
(1) get the raw materials ready, choose new fresh bamboo shoots, and carry out classification by size, clean bamboo sprout (band shell) surface, remove the impurity such as earth.
(2) bamboo sprout after remove impurity are placed in 85 DEG C of water leaching and scald 12min, are passivated the enzymatic activity of bamboo sprout, softening fibre by blanch
Tissue, suppression harmful microorganism, prevent bamboo sprout brown stain and lignin aging.
(3) drain, the bamboo sprout after blanch are put in cold water rapidly and cools down, then remove bamboo shell and Radix Crotalariae szemoensis base portion 2
The old hard portion of 3cm, then clean, drain.
In this step, described bamboo sprout are dried bamboo shoot or sliced bamboo shoot, and during for dried bamboo shoot, bamboo sprout are carried out after cleaning to cutting place
Reason, during for sliced bamboo shoot, bamboo sprout carry out slicing treatment after cleaning, and slice thickness is 0.6cm.
(4) infiltration processes, and is put into by the bamboo sprout after step (3) processes and carries out permeating and dewatering process in compound osmsticum,
Bamboo sprout are 1:8 with the solid-liquid ratio of compound osmsticum, and permeating and dewatering takes out after processing 3h and rinses bamboo sprout surface and drain.
In this step, compound osmsticum includes the component of following mass concentration: the sucrose of 30%, the sodium chloride of 1%, 0.1%
CaCl2With 0.2% ascorbic acid.
(5) bamboo sprout after step (4) processes are carried out vacuum under conditions of vacuum is 1500pa and do by vacuum drying
Dry, in two stages, during beginning, shelf heating-up temperature is 100 DEG C in vacuum drying, keeps 4h, and then shelf heating-up temperature is 50
DEG C, keeping 3h, in whole process of vacuum drying, bamboo sprout temperature keeps≤50 DEG C, when bamboo sprout temperature is close to temperature of heating plate, knot
Bundle vacuum drying, obtains the bamboo shoot products that water content is 18%.
(6) packaging, uses asepsis vacuum packing.
Through experimental results demonstrate, after the present embodiment uses above-mentioned processing method, it is possible to prepare color and luster, local flavor, quality, nutrition
The bamboo shoot products all good etc. quality, following table is the Q factor of the bamboo shoot products using processing method described in the present embodiment to prepare:
Embodiment 3
The processing method of a kind of bamboo sprout, comprises the steps:
(1) get the raw materials ready, choose new fresh bamboo shoots, and carry out classification by size, clean bamboo sprout (band shell) surface, remove the impurity such as earth.
(2) bamboo sprout after remove impurity are placed in 100 DEG C of water leaching and scald 20min, the enzymatic activity of passivation bamboo sprout, softening fibre by blanch
Dimensional tissue, suppression harmful microorganism, prevent bamboo sprout brown stain and lignin aging.
(3) drain, the bamboo sprout after blanch are put in cold water rapidly and cools down, then remove bamboo shell and Radix Crotalariae szemoensis base portion 2
The old hard portion of 3cm, cleans, drains.
In this step, described bamboo sprout are dried bamboo shoot or sliced bamboo shoot, and during for dried bamboo shoot, bamboo sprout are carried out after cleaning to cutting place
Reason, during for sliced bamboo shoot, bamboo sprout carry out slicing treatment after cleaning, and slice thickness is 0.3cm.
(4) infiltration processes, and is put into by the bamboo sprout after step (3) processes and carries out permeating and dewatering process in compound osmsticum,
Bamboo sprout are 1:2 with the solid-liquid ratio of compound osmsticum, and permeating and dewatering takes out after processing 4h and rinses bamboo sprout surface and drain.
In this step, compound osmsticum includes the component of following mass concentration: the sucrose of 50%, the sodium chloride of 5%, 0.5%
CaCl2With 0.2% ascorbic acid.
(5) bamboo sprout after step (4) processes are carried out vacuum under conditions of vacuum is 1500pa and do by vacuum drying
Dry, in two stages, during beginning, shelf heating-up temperature is 100 DEG C in vacuum drying, keeps 4h, and then shelf heating-up temperature is 50
DEG C, keeping 4h, in whole process of vacuum drying, bamboo sprout temperature keeps≤50 DEG C, when bamboo sprout temperature is close to temperature of heating plate, knot
Bundle vacuum drying, obtains the bamboo shoot products that water content is 11%.
(6) packaging, uses asepsis vacuum packing.
Through experimental results demonstrate, after the present embodiment uses above-mentioned processing method, it is possible to prepare color and luster, local flavor, quality, nutrition
The bamboo shoot products all good etc. quality, following table is the Q factor of the bamboo shoot products using processing method described in the present embodiment to prepare:
Embodiment 4
The processing method of a kind of bamboo sprout, comprises the steps:
(1) get the raw materials ready, choose new fresh bamboo shoots, and carry out classification by size, clean bamboo sprout (band shell) surface, remove the impurity such as earth.
(2) bamboo sprout after remove impurity are placed in 95 DEG C of water leaching and scald 16min, are passivated the enzymatic activity of bamboo sprout, softening fibre by blanch
Tissue, suppression harmful microorganism, prevent bamboo sprout brown stain and lignin aging.
(3) drain, the bamboo sprout after blanch are put in cold water rapidly and cools down, then remove bamboo shell and Radix Crotalariae szemoensis base portion 2
The old hard portion of 3cm, cleans, drains.
In this step, described bamboo sprout are dried bamboo shoot or sliced bamboo shoot, and during for dried bamboo shoot, bamboo sprout are carried out after cleaning to cutting place
Reason, during for sliced bamboo shoot, bamboo sprout carry out slicing treatment after cleaning, and slice thickness is 0.5cm.
(4) infiltration processes, and is put into by the bamboo sprout after step (3) processes and carries out permeating and dewatering process in compound osmsticum,
Bamboo sprout are 1:5 with the solid-liquid ratio of compound osmsticum, and permeating and dewatering takes out after processing 3.5h and rinses bamboo sprout surface and drain.
In this step, compound osmsticum includes the component of following mass concentration: the sucrose of 40%, the sodium chloride of 3%, 0.3%
CaCl2With 0.2% ascorbic acid.
(5) bamboo sprout after step (4) processes are carried out vacuum under conditions of vacuum is 1200pa and do by vacuum drying
Dry, in two stages, during beginning, shelf heating-up temperature is 100 DEG C in vacuum drying, keeps 4h, and then shelf heating-up temperature is 50
DEG C, keeping 3.5h, in whole process of vacuum drying, bamboo sprout temperature keeps≤50 DEG C, when bamboo sprout temperature is close to temperature of heating plate,
Terminate vacuum drying, obtain the bamboo shoot products that water content is 15%.
(6) packaging, uses asepsis vacuum packing.
Through experimental results demonstrate, after the present embodiment uses above-mentioned processing method, it is possible to prepare color and luster, local flavor, quality, nutrition
The bamboo shoot products all good etc. quality, following table is the Q factor of the bamboo shoot products using processing method described in the present embodiment to prepare:
Claims (7)
1. the processing method of bamboo sprout, it is characterised in that comprise the steps:
(1) get the raw materials ready, choose new fresh bamboo shoots, clean remove impurity；
(2) bamboo sprout after remove impurity are placed in 85 100 DEG C of water leaching and scald 12 20min by blanch；
(3) drain, the bamboo sprout after blanch are cooled down, then remove bamboo shell and Radix Crotalariae szemoensis base portion, clean, drain；
(4) infiltration processes, and is put into by the bamboo sprout after step (3) processes and carries out permeating and dewatering process in compound osmsticum, then
Take out and rinse and drain；
(5) bamboo sprout after step (4) processes are carried out vacuum under conditions of vacuum is 1000 1500pa by vacuum drying
It is dried, obtains the bamboo shoot products that water content is 10 20%；
(6) packaging, uses asepsis vacuum packing.
The processing method of a kind of bamboo sprout the most as claimed in claim 1, it is characterised in that: described bamboo sprout are dried bamboo shoot or bamboo sprout
Sheet, during for dried bamboo shoot, bamboo sprout carry out cutting process after cleaning in step (3), and during for sliced bamboo shoot, bamboo sprout are the most clear
Carrying out slicing treatment after washing, slice thickness is 0.3 0.6cm.
The processing method of a kind of bamboo sprout the most as claimed in claim 1 or 2, it is characterised in that: in described step (4), bamboo sprout are with multiple
The solid-liquid ratio closing penetrating fluid is 1:2 1:8.
The processing method of a kind of bamboo sprout the most as claimed in claim 1 or 2, it is characterised in that: the composite cementation in described step (4)
Transparent liquid includes the component of following mass concentration: the sucrose of 30 50%, the sodium chloride of 1 5%, the CaCl of 0.1 0.5%2With 0.2%
Ascorbic acid.
The processing method of a kind of bamboo sprout the most as claimed in claim 1 or 2, it is characterised in that: in described step (4), bamboo sprout are multiple
The time of permeating and dewatering process in penetrating fluid of closing is 3 4h.
The processing method of a kind of bamboo sprout the most as claimed in claim 1 or 2, it is characterised in that: the vacuum in described step (5) is done
Dry during beginning, shelf heating-up temperature is 100 DEG C in two stages, keeps 4h, and then shelf heating-up temperature is 50 DEG C, keeps 3
4h, in whole process of vacuum drying, bamboo sprout temperature keeps≤50 DEG C, when bamboo sprout temperature is close to temperature of heating plate, terminates vacuum and does
Dry.
The processing method of a kind of bamboo sprout the most as claimed in claim 1 or 2, it is characterised in that: described step (3) is removed Radix Crotalariae szemoensis base
Portion 2 3cm.
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| CN107647340A (en) * | 2017-10-11 | 2018-02-02 | 重庆市町邦农业开发有限公司 | A kind of straight feeding habits side bamboo shoots bar processing technology |
| CN108719447A (en) * | 2018-04-17 | 2018-11-02 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of freeze-drying bamboo shoot |
| CN109892593A (en) * | 2019-03-04 | 2019-06-18 | 瞿菊香 | A kind of dumpling of fresh bamboo clothing preparation |
| CN112335727A (en) * | 2020-10-10 | 2021-02-09 | 赵立松 | Vegetable drying, fresh-keeping and restoring method |
| CN113973908A (en) * | 2021-11-10 | 2022-01-28 | 湖南农业大学 | Freeze-dried triarrhena sacchariflora shoot and preparation method thereof |
| CN115088824A (en) * | 2022-07-04 | 2022-09-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Instant bamboo shoot rich in soluble dietary fiber and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647340A (en) * | 2017-10-11 | 2018-02-02 | 重庆市町邦农业开发有限公司 | A kind of straight feeding habits side bamboo shoots bar processing technology |
| CN108719447A (en) * | 2018-04-17 | 2018-11-02 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of freeze-drying bamboo shoot |
| CN109892593A (en) * | 2019-03-04 | 2019-06-18 | 瞿菊香 | A kind of dumpling of fresh bamboo clothing preparation |
| CN112335727A (en) * | 2020-10-10 | 2021-02-09 | 赵立松 | Vegetable drying, fresh-keeping and restoring method |
| CN113973908A (en) * | 2021-11-10 | 2022-01-28 | 湖南农业大学 | Freeze-dried triarrhena sacchariflora shoot and preparation method thereof |
| CN115088824A (en) * | 2022-07-04 | 2022-09-23 | 湖北省农业科学院农产品加工与核农技术研究所 | Instant bamboo shoot rich in soluble dietary fiber and preparation method thereof |
| CN115088824B (en) * | 2022-07-04 | 2023-08-08 | 湖北省农业科学院农产品加工与核农技术研究所 | Instant water bamboo shoots rich in soluble dietary fibers and preparation method thereof |
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