CN106360456A - Rehydration and desulfurization technology of dried bamboo shoots - Google Patents
Rehydration and desulfurization technology of dried bamboo shoots Download PDFInfo
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 87
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 87
- 241001330002 Bambuseae Species 0.000 title claims abstract description 87
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 87
- 239000011425 bamboo Substances 0.000 title claims abstract description 87
- 238000006477 desulfuration reaction Methods 0.000 title claims abstract description 13
- 230000023556 desulfurization Effects 0.000 title claims abstract description 13
- 238000005516 engineering process Methods 0.000 title abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 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 48
- 238000000034 method Methods 0.000 claims abstract description 21
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000011593 sulfur Substances 0.000 claims abstract description 20
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 10
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 16
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- OCLOLUFOLJIQDC-UHFFFAOYSA-N 1,5-AF Natural products OCC1OCC(=O)C(O)C1O OCLOLUFOLJIQDC-UHFFFAOYSA-N 0.000 claims description 9
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 9
- 235000010445 lecithin Nutrition 0.000 claims description 9
- 239000000787 lecithin Substances 0.000 claims description 9
- 229940067606 lecithin Drugs 0.000 claims description 9
- 239000005711 Benzoic acid Substances 0.000 claims description 8
- 235000010233 benzoic acid Nutrition 0.000 claims description 8
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 8
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 8
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 7
- 239000001103 potassium chloride Substances 0.000 claims description 7
- 235000011164 potassium chloride Nutrition 0.000 claims description 7
- 239000000661 sodium alginate Substances 0.000 claims description 7
- 235000010413 sodium alginate Nutrition 0.000 claims description 7
- 229940005550 sodium alginate Drugs 0.000 claims description 7
- 235000019830 sodium polyphosphate Nutrition 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 230000007423 decrease Effects 0.000 abstract description 4
- 238000011084 recovery Methods 0.000 abstract 1
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 18
- 238000005660 chlorination reaction Methods 0.000 description 6
- 102000003992 Peroxidases Human genes 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 108040007629 peroxidase activity proteins Proteins 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 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 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- 101710178358 Peptidoglycan-associated lipoprotein Proteins 0.000 description 1
- 101710189920 Peptidyl-alpha-hydroxyglycine alpha-amidating lyase Proteins 0.000 description 1
- 102100029989 SHC SH2 domain-binding protein 1 Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 230000002745 absorbent Effects 0.000 description 1
- 239000002250 absorbent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000037039 plant physiology Effects 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012502 risk assessment Methods 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000005303 weighing Methods 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
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The present invention relates to a rehydration and desulfurization technology of dried bamboo shoots and belongs to the technical field of bamboo shoot processing. The technology comprises the following steps: the dried bamboo shoots are successively and respectively rehydrated with a first rehydration agent and a second rehydration agent, then the rehydrated bamboo shoots are blanched using boiling water containing 0.2% citric acid for 15-20 minutes, then the blanched bamboo shoots are rinsed for 10-20 hours, and the rinsed bamboo shoots are drained to obtain the rehydrated and desulfurized bamboo shoots. The provided rehydration and desulfurization technology of the dried bamboo shoots can solve the problems, easily caused in the rehydration processes of the dried bamboo shoots, of the mouthfeel decrease of the dried bamboo shoot and high sulfur content, and the rehydrated dried bamboo shoots have the advantages of being good in crispness recovery and low in the sulfur content.
Description
Technical field
The present invention relates to a kind of rehydration of dried bamboo shoots, moving back sulfur technique, belong to bamboo shoot process technical field.
Background technology
The dried bamboo shoots of purchase are carried out back steeping rehydration process, makes dried bamboo shoots reach certain reconstitution rate, be easy to post-production and process；Cause
For sodium pyrosulfite, citric acid can be added in reconstitution process, so it is most important that the bamboo sprout after rehydration are carried out with desulfurization process, if
During this, desulfurization is insufficient causes product sulfur dioxide exceeded, and desulfurization crosses that the time is long, and residual sulfur content is relatively low cannot to ensure product
Shelf-life, it is accompanied by the risk of microorganism pollution.
Content of the invention
The purpose of the present invention is: for the dried bamboo shoots mouthfeel decline being easily caused in the reconstitution process for dried bamboo shoots, sulfur content
High problem it is proposed that a kind of rehydration of dried bamboo shoots, moving back sulfur technique, have the advantages that dried bamboo shoots fragility recover, sulfur content low.
Technical scheme is:
A kind of rehydration of dried bamboo shoots, move back sulfur technique, comprise the steps:
1st step, dried bamboo shoots are mixed with the first rehydration agent phase, and the weight ratio of dried bamboo shoots and the first rehydration agent is 1:5～10, and described answers
The composition of water preparation is: citric acid 0.05～0.07%, sodium alginate 0.05～0.1%, calcium chloride 0.05～0.1%, sodium pyrosulfite
0.2～0.4%, benzoic acid 0.05～0.1%, lecithin 0.02～0.04%, gluco-manno sugar 0.05～0.07%, sodium polyphosphate
0.02～0.04%, remaining is water；
2nd step, after dried bamboo shoots are leached, then is placed in the second rehydration agent, and dried bamboo shoots weight in wet base with the weight ratio of the second rehydration agent is
1:3～5, the composition of described rehydration agent is: potassium chloride 0.02～0.1%, sodium chloride 0.05～0.2%, 1,5-d- anhydrofructose
0.05～0.07%, remaining is water；
3rd step, after dried bamboo shoots are leached, then burn 15～20min in the boiling water containing 0.2% citric acid, post rinse 10～
20h, after draining away the water, obtains the bamboo sprout after rehydration desulfurization.
In the 1st described step, the temperature of rehydration agent is 20～25 DEG C, and the time of rehydration is 1～2h.
In the 2nd described step, the temperature of rehydration agent is 20～25 DEG C, and the time of rehydration is 0.5～1h.
In the 3rd described step, boiled water temperature is 90～95 DEG C, and rinse water temperature is 30～35 DEG C.
In the rehydration agent of the present invention, benzoic acid has very strong inhibitory action to yeast and mycete.Sulfurous acid and its esters:
Be usually used in the preservation of vegetable raw-material and semi-finished product, its consumption is often calculated with sulfur dioxide concentration, general and and sulfur dioxide concentration
0.1%～0.2% should be maintained at.Pectic acid in bamboo sprout is water insoluble, inviscid, can be combined generation with calcium, magnesium plasma insoluble
In the pectic acid salt of water, thus increasing the hardness of vegetable tissue.So adding a certain amount of calcium salt, after making processing, product is not sent out
Soft, there is brittleness, and increase its boiling fastness etc.；The addition of lecithin can promote dried bamboo shoots and the rehydration speed of the first rehydration agent, and 1,
5-d- anhydrofructose can promote the removal of sulfur during burn.
Beneficial effect
The present invention proposes a kind of rehydration of dried bamboo shoots, moves back sulfur technique, can solve the dried bamboo shoots being easily caused in dried bamboo shoots reconstitution process
Mouthfeel declines, the high problem of sulfur content, the rehydration dried bamboo shoots obtaining enbrittle recover, advantage that sulfur content is low.
Specific embodiment
Heretofore described percentage ratio refers to mass percent in the case of no illustrating.
Embodiment 1
1st step, dried bamboo shoots are mixed with the first rehydration agent phase, and the weight ratio of dried bamboo shoots and the first rehydration agent is 1:5, the temperature of rehydration agent
It it is 20 DEG C, the time of rehydration is 1h, the composition of described rehydration agent is: citric acid 0.05%, sodium alginate 0.05%, calcium chloride
0.05%th, sodium pyrosulfite 0.2%, benzoic acid 0.05%, lecithin 0.02%, gluco-manno sugar 0.05%, sodium polyphosphate 0.02%, its
Yu Weishui；
2nd step, after dried bamboo shoots are leached, then is placed in the second rehydration agent, the temperature of rehydration agent is 20 DEG C, and the time of rehydration is
0.5h, dried bamboo shoots weight in wet base is 1:3 with the weight ratio of the second rehydration agent, and the composition of described rehydration agent is: potassium chloride 0.02%, chlorination
Sodium 0.05%, 1,5-d- anhydrofructose 0.05%, remaining is water；
3rd step, after dried bamboo shoots are leached, then burn 15min in the boiling water containing 0.2% citric acid, boiled water temperature is 90 DEG C,
Post rinse 10h, rinse water temperature is 30 DEG C, after draining away the water, obtains the bamboo sprout after rehydration desulfurization.
Embodiment 2
1st step, dried bamboo shoots are mixed with the first rehydration agent phase, and the weight ratio of dried bamboo shoots and the first rehydration agent is 1:10, the temperature of rehydration agent
Degree is 25 DEG C, and the time of rehydration is 2h, and the composition of described rehydration agent is: citric acid 0.07%, sodium alginate 0.1%, calcium chloride
0.1%th, sodium pyrosulfite 0.4%, benzoic acid 0.1%, lecithin 0.04%, gluco-manno sugar 0.07%, sodium polyphosphate 0.04%, remaining
For water；
2nd step, after dried bamboo shoots are leached, then is placed in the second rehydration agent, the temperature of rehydration agent is 25 DEG C, and the time of rehydration is
1h, dried bamboo shoots weight in wet base is 1:5 with the weight ratio of the second rehydration agent, and the composition of described rehydration agent is: potassium chloride 0.1%, sodium chloride
0.2%th, 1,5-d- anhydrofructose 0.07%, remaining is water；
3rd step, after dried bamboo shoots are leached, then burn 20min in the boiling water containing 0.2% citric acid, boiled water temperature is 95 DEG C,
Post rinse 20h, rinse water temperature is 35 DEG C, after draining away the water, obtains the bamboo sprout after rehydration desulfurization.
Embodiment 3
1st step, dried bamboo shoots are mixed with the first rehydration agent phase, and the weight ratio of dried bamboo shoots and the first rehydration agent is 1:8, the temperature of rehydration agent
It it is 22 DEG C, the time of rehydration is 2h, the composition of described rehydration agent is: citric acid 0.06%, sodium alginate 0.06%, calcium chloride
0.08%th, sodium pyrosulfite 0.3%, benzoic acid 0.07%, lecithin 0.03%, gluco-manno sugar 0.06%, sodium polyphosphate 0.03%, its
Yu Weishui；
2nd step, after dried bamboo shoots are leached, then is placed in the second rehydration agent, the temperature of rehydration agent is 22 DEG C, and the time of rehydration is
0.6h, dried bamboo shoots weight in wet base is 1:4 with the weight ratio of the second rehydration agent, and the composition of described rehydration agent is: potassium chloride 0.08%, chlorination
Sodium 0.1%, 1,5-d- anhydrofructose 0.06%, remaining is water；
3rd step, after dried bamboo shoots are leached, then burn 16min in the boiling water containing 0.2% citric acid, boiled water temperature is 92 DEG C,
Post rinse 15h, rinse water temperature is 33 DEG C, after draining away the water, obtains the bamboo sprout after rehydration desulfurization.
Reference examples 1
Difference with embodiment 3 is: does not add lecithin in the first rehydration agent.
1st step, dried bamboo shoots are mixed with the first rehydration agent phase, and the weight ratio of dried bamboo shoots and the first rehydration agent is 1:8, rehydration agent
Temperature is 22 DEG C, and the time of rehydration is 2h, and the composition of described rehydration agent is: citric acid 0.06%, sodium alginate 0.06%, chlorination
Calcium 0.08%, sodium pyrosulfite 0.3%, benzoic acid 0.07%, gluco-manno sugar 0.06%, sodium polyphosphate 0.03%, remaining is water；
2nd step, after dried bamboo shoots are leached, then is placed in the second rehydration agent, the temperature of rehydration agent is 22 DEG C, and the time of rehydration is
0.6h, dried bamboo shoots weight in wet base is 1:4 with the weight ratio of the second rehydration agent, and the composition of described rehydration agent is: potassium chloride 0.08%, chlorination
Sodium 0.1%, 1,5-d- anhydrofructose 0.06%, remaining is water；
3rd step, after dried bamboo shoots are leached, then burn 16min in the boiling water containing 0.2% citric acid, boiled water temperature is 92 DEG C,
Post rinse 15h, rinse water temperature is 33 DEG C, after draining away the water, obtains the bamboo sprout after rehydration desulfurization.
Reference examples 2
Difference with embodiment 3 is: does not add 1,5-d- anhydrofructose in the second rehydration agent.
1st step, dried bamboo shoots are mixed with the first rehydration agent phase, and the weight ratio of dried bamboo shoots and the first rehydration agent is 1:8, rehydration agent
Temperature is 22 DEG C, and the time of rehydration is 2h, and the composition of described rehydration agent is: citric acid 0.06%, sodium alginate 0.06%, chlorination
Calcium 0.08%, sodium pyrosulfite 0.3%, benzoic acid 0.07%, lecithin 0.03%, gluco-manno sugar 0.06%, sodium polyphosphate 0.03%,
Remaining is water；
2nd step, after dried bamboo shoots are leached, then is placed in the second rehydration agent, the temperature of rehydration agent is 22 DEG C, and the time of rehydration is
0.6h, dried bamboo shoots weight in wet base is 1:4 with the weight ratio of the second rehydration agent, and the composition of described rehydration agent is: potassium chloride 0.08%, chlorination
Sodium 0.1%, remaining is water；
3rd step, after dried bamboo shoots are leached, then burn 16min in the boiling water containing 0.2% citric acid, boiled water temperature is 92 DEG C,
Post rinse 15h, rinse water temperature is 33 DEG C, after draining away the water, obtains the bamboo sprout after rehydration desulfurization.
Evaluation index
1st, the remaining vigor of peroxidase
, in process because PAL, peroxidase and polyphenol oxidase enzyme effect, lignin is a large amount of for bamboo sprout
Synthesis, there is lignifying in bamboo sprout, lead to quality deterioration.In the presence of the pectase simultaneously containing in bamboo sprout, Pectin, proto content
Decline, water soluble pectin content rises, lead to bamboo sprout tissue deliquescing, brittleness reduces, the quality of bamboo sprout is impacted.And pass through
Burn can be passivated the activity of enzyme in bamboo sprout, thus the biochemical reaction that suppression and prevention bamboo sprout are occurred by the effect of enzyme.Therefore
Because enzymatic activity is reduced by blanching treatment.Because Peroxidase activity is better than other enzymes, in fruit and vegerable burn technique generally
Using the remaining vigor of peroxidase as burn whether sufficiently evaluation criterion.Peroxidase Activity Determination is with reference to Zhu Guang
Honest and clean, Zhong Haiwen, Zhang Aiqin, etc. plant physiology experiment [m]. Beijing: BJ University Press, 1990:229-231.
2nd, rehydration ratio and rehydration speed
The concept of rehydration ratio: take bamboo sprout dry sample, be precisely weighed, be designated as g and do, add 90 DEG C of water 300ml, constant temperature soaks 1h, take out
Weighing after dewatering 10min, it is multiple to be designated as g.R is multiple=and g is multiple/and g does.
Rehydration speed=water suction weight/rehydration time=(multiple-g of g does)/rehydration time
3rd, residual sulfur dioxide in rehydration dried bamboo shoots
Using " risk assessment of sulfur dioxide in bamboo shoot product ", local records fly, University Of Hainan's master thesis, the detection in 2010
Method detects to the sulfur dioxide in bamboo sprout.The residual sulfur dioxide content of the dried bamboo shoots that above example adopts is 784mg/
kg.
4th, sensory evaluation
As can be seen from the above table, the rehydration that provides, move back that sulfur method has that rehydration speed is high, that residual sulfur dioxide amount is little is excellent
Point, embodiment 3, for reference examples 1, can lift the speed of fibrous absorbent by adding lecithin, makes rehydration speed
Improve；Embodiment 3, for reference examples 2, delays sulfur dioxide oxidized by adding 1,5-d- anhydrofructose, more sharp
In the removal of sulfur during water blancing, product sulfur content is made to decline.
Claims (4)
1. a kind of rehydration of dried bamboo shoots, move back sulfur technique it is characterised in that comprising the steps:
1st step, dried bamboo shoots are mixed with the first rehydration agent phase, and the weight ratio of dried bamboo shoots and the first rehydration agent is 1:5～10, and described answers
The composition of water preparation is: citric acid 0.05～0.07%, sodium alginate 0.05～0.1%, calcium chloride 0.05～0.1%, sodium pyrosulfite
0.2～0.4%, benzoic acid 0.05～0.1%, lecithin 0.02～0.04%, gluco-manno sugar 0.05～0.07%, sodium polyphosphate
0.02～0.04%, remaining is water；
2nd step, after dried bamboo shoots are leached, then is placed in the second rehydration agent, and dried bamboo shoots weight in wet base with the weight ratio of the second rehydration agent is
1:3～5, the composition of described rehydration agent is: potassium chloride 0.02～0.1%, sodium chloride 0.05～0.2%, 1,5-d- anhydrofructose
0.05～0.07%, remaining is water；
3rd step, after dried bamboo shoots are leached, then burn 15～20min in the boiling water containing 0.2% citric acid, post rinse 10～
20h, after draining away the water, obtains the bamboo sprout after rehydration desulfurization.
2. the rehydration of dried bamboo shoots according to claim 1, move back sulfur technique it is characterised in that in described the 1st step, rehydration agent
Temperature be 20～25 DEG C, the time of rehydration is 1～2h.
3. the rehydration of dried bamboo shoots according to claim 1, move back sulfur technique it is characterised in that in described the 2nd step, rehydration agent
Temperature be 20～25 DEG C, the time of rehydration is 0.5～1h.
4. the rehydration of dried bamboo shoots according to claim 1, move back sulfur technique it is characterised in that in described the 3rd step, boiling water temperature
Degree is 90～95 DEG C, and rinse water temperature is 30～35 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800911A (en) * | 2019-11-15 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Soybean water lactobacillus dry cargo rehydration agent and preparation method thereof |
| CN111011780A (en) * | 2019-12-18 | 2020-04-17 | 广西欧唛果科技有限公司 | Digestion-aiding fermentation type instant flavored bamboo shoot and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110800911A (en) * | 2019-11-15 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Soybean water lactobacillus dry cargo rehydration agent and preparation method thereof |
| CN111011780A (en) * | 2019-12-18 | 2020-04-17 | 广西欧唛果科技有限公司 | Digestion-aiding fermentation type instant flavored bamboo shoot and preparation method thereof |
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