CN106260394A - A kind of processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring - Google Patents
A kind of processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring Download PDFInfo
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- CN106260394A CN106260394A CN201510242028.0A CN201510242028A CN106260394A CN 106260394 A CN106260394 A CN 106260394A CN 201510242028 A CN201510242028 A CN 201510242028A CN 106260394 A CN106260394 A CN 106260394A
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Abstract
The invention belongs to the manufacture method of a kind of leisure food, be specifically related to a kind of processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring.The invention is characterized in that, with spring shoot of Phyllostachys pubescens Radix Crotalariae szemoensis head edible part as raw material, mainly use the operations such as raw material-pretreatment-color fixative-rinse-complete-cool down-seasoning-ooze sugar-be dried-packaging-sterilization-finished product, the processing technique of production low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring.The Radix Crotalariae szemoensis dried meat golden yellow color that the inventive method produces, delicate mouthfeel, there is certain toughness and tack-free.Present invention preserves bamboo sprout peculiar taste, product sugar content 20%～30%, sugar content is low, it is easy to store, the remaining Radix Crotalariae szemoensis head of processing can be made full use of, improve bamboo sprout utilization rate, reducing production cost, improve and produce high-tech content and added value of product, the processing and utilization for bamboo sprout opens new way.
Description
Technical field
The invention belongs to the manufacture method of a kind of leisure food, be specifically related to a kind of processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring.
Background technology
China is the country that bamboo resource is the abundantest in the world, bamboo grove area, accumulation and the hat in the bamboo wood annual production Jun Ju world, is described as " bamboo kingdom ".Bamboo sprout, are taken as " treasure in dish " in China from ancient times, have the title of " dry frozen ground delicacy from mountain ", wherein contain rich in protein, aminoacid, fat, saccharide, calcium, phosphorus, ferrum, carotene, vitamin.Bamboo sprout have the feature of low fat, low sugar, multifilament, and Edible bamboo shoot can not only promote intestinal peristalsis promoting, helps digest, and go food stagnation, anti-constipation, and have effect of prevention colorectal cancer.Nutritionist is thought, how long-lived the people on the ground that bamboo grove grows thickly are, and seldom suffers from hypertension, this with often eat bamboo sprout and have certain relation.Phyllostachys pubescens Mazei ex H.de Lebaie is the main bamboo kind of China, and the yield of annual Caulis Bambusae Germinatus all can account for more than the 1/3 of bamboo sprout total output, spring shoot of Phyllostachys pubescens be usually mid-March to late April list, due to its easy fibrosis, also exist always be difficult to fresh-keeping, the problems such as shelf life is short.At present in addition to marketing fresh, major part is processed into dried bamboo shoots and boiled bamboo shoots.Therefore, how to change the present situation that current bamboo shoot products kind is single, to meet the requirement that product category and quality are improved by consumer day by day, be our critically important problem facing.
China's preserved fruit production history is long, various in style.Wherein being mainly high preserved fruit containing no sugar, sugar content, more than 60%, has the features such as high, full transparent, the long shelf-life of sugariness, enjoys a good market both at home and abroad, such as Pekinese's preserved fruit, the Fructus Jujubae in Lanxi, the good fortune fruit etc. in Fujian.Along with living standards of the people improve constantly, consumer more focuses on nutrition and the health of food, and high sugar food is easily caused the diseases such as diabetes, obesity, malnutrition, dysplasia so that food with low sugar content is gradually looked at by consumer parent.To this end, Development and Production low-sugar preserved fruit becomes inevitable development trend.
Summary of the invention
It is an object of the invention to provide one and utilize fresh spring shoot of Phyllostachys pubescens, use the processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring of novel processing technology, processing technique of the present invention is easy, and equipment needed thereby is simple, and production cost is low.
The present invention includes following steps in sequence: (1) raw material: choose spring shoot of Phyllostachys pubescens；
(2) pretreatment: shelled by spring shoot of Phyllostachys pubescens, chooses Radix Crotalariae szemoensis head edible part, and removes the tender part of mistake of the tender tips of bamboo shoot 10～15cm, is cut into shredded bamboo shoot；
(3) color fixative: soak shredded bamboo shoot 30min with colour-keeping liquid under room temperature；(4) rinsing: the shredded bamboo shoot flowing water through color retention is rinsed；(5) complete: by the shredded bamboo shoot boiling water boiling 45min after rinsing, then cool down；
(6) seasoning: by shredded bamboo shoot refined salt, Fructus Capsici powder and Fructus Piperis seasoning after rinsing cooling；(7) sugar is oozed: seasoned shredded bamboo shoot starch syrup solution is carried out vacuum sugar infiltration；(8) be dried: by previous step gained shredded bamboo shoot dry to moisture content be 15%-20%；(9) packaging: use and dried shredded bamboo shoot is vacuum-packed；(10) sterilization: packaged shredded bamboo shoot is used microwave disinfection (11) finished product: previous step products obtained therefrom is arranged, packs, stored, gets product.
More specifically, step (1) described raw material is that collecting time is less than 24h and without the yellowish spring shoot of Phyllostachys pubescens of insect pest, color and luster.
Step (3) described colour-keeping liquid is the solution of the composition containing following mass percentage concentration with distilled water preparation: the CaCl of 0.2%2, the NaCl of 1%, the VitC of 0.05%, the citric acid of 0.02%.
Each flavoring agent used by step (6) and in the product shared mass percent be respectively: refined salt 1%, Fructus Capsici powder 0.2%, Fructus Piperis 0.1%.
In step (7), starch syrup solution used is: preparing with distilled water, mass percentage concentration is 20%～30%, and syrup dextrin content is more than 25%, and dry substance concentration is more than 85%.
Vacuum sugar infiltration described in step (7) be by vacuum be 0.07MPa, temperature be 50 DEG C under the conditions of evacuation 10min, reinflated 30min, then evacuation 10min, reinflated 30min, so circulation complete vacuum sugar-soaking three times.
The temperature drying employing described in step (8) is 50～60 DEG C, and the time is 9～12h.
Microwave sterilizating described in step (10), is sterilization 1～2min under the conditions of Microwave Power Density is 3.5w/g.The Radix Crotalariae szemoensis dried meat golden yellow color that the inventive method produces, delicate mouthfeel, there is certain toughness and tack-free.Present invention preserves the distinctive local flavor of bamboo sprout, product sugar content is 20%～30%, and sugar content is low, healthy, and is easy to store；The remaining Radix Crotalariae szemoensis head of processing can be made full use of, improve bamboo sprout utilization rate, reduce production cost, improve and produce high-tech content and added value of product.Present invention accomplishes consumer's demand to health food, expanded bamboo shoot process new technology simultaneously, the processing and utilization for bamboo sprout opens new way.
The feature of Radix Crotalariae szemoensis dried meat processing method of the present invention be in particular in following some: (1) have developed the processing technique of a kind of low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring；(2) the material selection method of Caulis Bambusae Germinatus dried meat production and processing is proposed；(3) propose with citric acid, CaCl2, the new method of the preparation colour-keeping liquid such as NaCl and VitC；(4) propose complete after cool down the method that improves Radix Crotalariae szemoensis dried meat quality immediately；(5) propose that to utilize starch syrup be the Radix Crotalariae szemoensis dried meat processing technique oozing sugar liquid；(6) method using vacuum sugar infiltration processes Radix Crotalariae szemoensis dried meat is proposed；(7) the Radix Crotalariae szemoensis dried meat made is characteristic leisure food, has unique flavor, golden yellow color, structure good to eat, the feature of not contraction distortion fine and smooth, soft；(8) equipment investment is few, and technique is simple, and low cost, production process is easily controlled；(9) it is suitable for large-scale production.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1:
(1) raw material: gather mid-March, the time is less than 24h and without the yellowish spring shoot of Phyllostachys pubescens of insect pest, color and luster；(2) pretreatment: Radix Crotalariae szemoensis of being pounded by Phyllostachys pubescens Mazei ex H.de Lebaie are shelled, takes Radix Crotalariae szemoensis head edible part and is cut into the shredded bamboo shoot of about 0.6cm × 5cm；(3) preparation of colour-keeping liquid: contain the solution of the composition of following mass percentage concentration: 0.2%CaCl with distilled water preparation21%NaCl, 0.05%VitC, 0.02% citric acid；
(4) color fixative: the shredded bamboo shoot cut is put into soak at room temperature 30min in colour-keeping liquid；
(5) rinsing: colour-keeping liquid is removed in the flowing water rinsing of soaked bamboo sprout；
(6) complete: by the shredded bamboo shoot boiling water decocting in water 45min through above-mentioned process, cool down immediately after；
(7) vacuum sugar-soaking: with the starch syrup aqueous solution that distilled water preparation mass percentage concentration is 20%, be 0.07MPa by vacuum, temperature be 50 DEG C under the conditions of evacuation 10min-inflation 30min-evacuation 10min-inflation 30min circulation complete shredded bamboo shoot vacuum sugar-soaking three times；
(8) it is dried: the shredded bamboo shoot after vacuum sugar-soaking is at 50 DEG C of dry 12h, and drying to shredded bamboo shoot moisture content is 15%-20%；
(9) packaging: dried shredded bamboo shoot is vacuum-packed；
(10) sterilization: by the shredded bamboo shoot microwave sterilizating 1min under the conditions of Microwave Power Density is 3.5w/g after packaging；
(11) finished product: previous step products obtained therefrom is arranged, packs, stores, gets product.
Embodiment 2:
(1) raw material: gather mid-April, the time is less than 24h and without the yellowish spring shoot of Phyllostachys pubescens of insect pest, color and luster；(2) pretreatment: shelled by spring shoot of Phyllostachys pubescens, takes Radix Crotalariae szemoensis head edible part and is cut into Radix Crotalariae szemoensis fourth；
(3) preparation of colour-keeping liquid: contain the solution of the composition of following mass percentage concentration: 0.2%CaCl with distilled water preparation2, i%NaCl, 0.05%VitC, the solution of 0.02% citric acid；
(4) color fixative: Radix Crotalariae szemoensis fourth 30min cut with the colour-keeping liquid soak at room temperature obtained through step (3)；
(5) rinsing: colour-keeping liquid is removed in the rinsing of soaked Radix Crotalariae szemoensis fourth flowing water；
(6) complete: by protecting the Radix Crotalariae szemoensis fourth boiling water decocting in water 45min of lechery, cool down immediately after；
(7) seasoning: by mass percent shared in Radix Crotalariae szemoensis fourth be the refined salt of 1% respectively, Radix Crotalariae szemoensis fourth is seasoned by the Fructus Capsici powder of 0.2%, the Fructus Piperis of 0.1%；
(8) vacuum sugar-soaking: with the starch syrup aqueous solution that distilled water preparation mass percentage concentration is 30%, be 0.07MPa by vacuum, temperature be 50 DEG C under the conditions of evacuation 10min-inflation 30min-evacuation 10min-inflation 30min circulation complete Radix Crotalariae szemoensis fourth vacuum sugar-soaking for three times；
(9) it is dried: the Radix Crotalariae szemoensis fourth after vacuum sugar-soaking is at 60 DEG C of dry 9h, and drying to Radix Crotalariae szemoensis fourth moisture content is 15%-20%；
(10) packaging: dried Radix Crotalariae szemoensis fourth is vacuum-packed；
(11) sterilization: by the Radix Crotalariae szemoensis fourth microwave sterilizating 2min under the conditions of Microwave Power Density is 3.5w/g after packaging；(12) finished product: previous step products obtained therefrom is arranged, packs, stores, gets product.
Claims (8)
1. a processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring, it is characterised in that include order below
Step: (1) raw material: choose spring shoot of Phyllostachys pubescens；
(2) pretreatment: shelled by spring shoot of Phyllostachys pubescens, chooses Radix Crotalariae szemoensis head edible part, and removes the tender tips of bamboo shoot 10～15cm
The tender part of mistake, be cut into shredded bamboo shoot；
(3) color fixative: soak shredded bamboo shoot 30min with colour-keeping liquid under room temperature；
(4) rinsing: the shredded bamboo shoot flowing water through color retention is rinsed；
(5) complete: by the shredded bamboo shoot boiling water boiling 45min after rinsing, so
Rear cooling；
(6) seasoning: by shredded bamboo shoot refined salt, Fructus Capsici powder and Hu after rinsing cooling
Green pepper seasoning；(7) sugar is oozed: by molten for seasoned shredded bamboo shoot starch syrup
Liquid carries out vacuum sugar infiltration；(8) it is dried: previous step gained shredded bamboo shoot is dried
Do to moisture content be 15%-20%；(9) packaging: use vacuum packaging
Dried shredded bamboo shoot；(10) sterilization: packaged shredded bamboo shoot is used
Microwave disinfection；
(11) finished product: previous step products obtained therefrom is arranged, packs, stores, gets product.
Processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring the most according to claim 1, it is characterised in that: step
(1) described raw material is that collecting time is less than 24h and without the yellowish spring shoot of Phyllostachys pubescens of insect pest, color and luster.
Processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring the most according to claim 1, it is characterised in that: step
(3) described colour-keeping liquid is the solution of the composition containing following mass percentage concentration with distilled water preparation: 0.2%
CaCl2, the NaCl of 1%, the VitC of 0.05%, the citric acid of 0.02%.
Processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring the most according to claim 1, it is characterised in that: step
(6) each flavoring agent used by and in the product shared mass percent be respectively: refined salt 1%, Fructus Capsici powder
0.2%, Fructus Piperis 0.1%.
Processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring the most according to claim 1, it is characterised in that: step
(7) in, starch syrup solution used is: preparing with distilled water, mass percentage concentration is 20%～30%, sugar
Slurry dextrin content is more than 25%, and dry substance concentration is more than 85%.
Processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring the most according to claim 1, it is characterised in that: step
(7) vacuum sugar infiltration described in be by vacuum be 0.07MPa, temperature be 50 DEG C under the conditions of evacuation
10min, reinflated 30min, then take out true
White 10min, reinflated 30min, so circulation complete vacuum sugar-soaking three times.
Processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring the most according to claim 1, it is characterised in that: step
Suddenly the temperature drying employing described in (8) is 50～60 DEG C, and the time is 9～12h.
Processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring the most according to claim 1, it is characterised in that: step
(10) microwave sterilizating described in, is sterilization 1～2min under the conditions of Microwave Power Density is 3.5w/g.
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| CN201510242028.0A CN106260394A (en) | 2015-05-12 | 2015-05-12 | A kind of processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927147A (en) * | 2017-12-15 | 2018-04-20 | 广西岩星农业有限公司 | A kind of preparation method of horseshoe dried bamboo shoots |
| CN108094955A (en) * | 2017-12-15 | 2018-06-01 | 广西岩星农业有限公司 | A kind of preparation method of green tea flavored horseshoe dried bamboo shoots |
| CN108576141A (en) * | 2018-05-18 | 2018-09-28 | 中玺（天津）枣业技术工程中心 | Jujube tears bread and manufacture craft |
| CN112425744A (en) * | 2020-12-04 | 2021-03-02 | 湖南省林业科学院 | Industrial processing method of preserved multi-flavor bamboo shoots |
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| CN1069630A (en) * | 1991-08-27 | 1993-03-10 | 张磊 | The manufacture method of asparagus candied fruit and technology |
| CN102805193A (en) * | 2012-08-28 | 2012-12-05 | 湖南省林业科学院 | Processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring |
| CN104381561A (en) * | 2014-11-18 | 2015-03-04 | 黄金凤 | Preparation method of sugared bamboo shoot-flavor nutritional preserved fruit |
| CN104397614A (en) * | 2014-11-18 | 2015-03-11 | 黄金凤 | Making method for low sugar preserved nutritional bamboo shoot |
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2015
- 2015-05-12 CN CN201510242028.0A patent/CN106260394A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069630A (en) * | 1991-08-27 | 1993-03-10 | 张磊 | The manufacture method of asparagus candied fruit and technology |
| CN102805193A (en) * | 2012-08-28 | 2012-12-05 | 湖南省林业科学院 | Processing method for low-sugar dried bamboo shoot of moso-bamboo bamboo shoot in spring |
| CN104381561A (en) * | 2014-11-18 | 2015-03-04 | 黄金凤 | Preparation method of sugared bamboo shoot-flavor nutritional preserved fruit |
| CN104397614A (en) * | 2014-11-18 | 2015-03-11 | 黄金凤 | Making method for low sugar preserved nutritional bamboo shoot |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927147A (en) * | 2017-12-15 | 2018-04-20 | 广西岩星农业有限公司 | A kind of preparation method of horseshoe dried bamboo shoots |
| CN108094955A (en) * | 2017-12-15 | 2018-06-01 | 广西岩星农业有限公司 | A kind of preparation method of green tea flavored horseshoe dried bamboo shoots |
| CN107927147B (en) * | 2017-12-15 | 2020-12-18 | 广西岩星农业有限公司 | Preparation method of dried water chestnut bamboo shoots |
| CN108094955B (en) * | 2017-12-15 | 2021-06-11 | 广西岩星农业有限公司 | Preparation method of green tea flavor dried water chestnut bamboo shoots |
| CN108576141A (en) * | 2018-05-18 | 2018-09-28 | 中玺（天津）枣业技术工程中心 | Jujube tears bread and manufacture craft |
| CN112425744A (en) * | 2020-12-04 | 2021-03-02 | 湖南省林业科学院 | Industrial processing method of preserved multi-flavor bamboo shoots |
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