CN109170711A - A kind of tea flavour dried bamboo shoots and its processing method - Google Patents
A kind of tea flavour dried bamboo shoots and its processing method Download PDFInfo
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- CN109170711A CN109170711A CN201811188480.3A CN201811188480A CN109170711A CN 109170711 A CN109170711 A CN 109170711A CN 201811188480 A CN201811188480 A CN 201811188480A CN 109170711 A CN109170711 A CN 109170711A
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- 239000004472 Lysine Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Tea And Coffee (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of processing method of tea flavour dried bamboo shoots, the raw material including following parts by weight: 50-60 parts of bamboo shoot piece, 3-6 parts of fructus amomi, 2-5 parts of stir-baked MASSA FERMENTATA MEDICI-NALIS, 2-5 parts of charred FRUCTUS CRATAEGI, 1-3 parts of Radix Isatidis, 1-3 parts of ganoderma lucidum, 15-25 parts of black tea, 3-6 parts of sweet osmanthus, 2-5 parts of xylitol, 3-6 parts of honey, 5-8 parts of edible salt, 0.5-1 parts of lemon juice, 2-5 parts of olive oil.The effect of dried bamboo shoots of the invention are environmentally protective, full of nutrition, and color is various, not only remain the nutritional ingredient of bamboo shoot, also improve immunity, appetite-stimulating and indigestion-relieving, meanwhile, long shelf-life is worthy to be popularized.
Description
Technical field
The present invention relates to a kind of dried bamboo shoots manufacture fields, and in particular to a kind of tea flavour dried bamboo shoots and its processing method.
Background technique
Bamboo shoots are the tender stems of grass family perennial plant bamboo, mainly originate in south China, and yield is big, and matter is tender delicious, are contained
There are amino acid abundant and several kinds of mineral elements and vitamin, and fiber, hemicellulose, lignin, dietary fiber in bamboo shoots
Content it is also very high, be known as the title of " dry frozen ground mountain delicacy ".
According to the study the results show that every 100g fresh bamboo shoots 9.79g containing dry matter, protein 3.28g, carbohydrate 4.47g,
Cellulose 0.9g, fatty 0.13g, calcium 22mg, phosphorus 56mg, iron 0.1mg.Multivitamin and carotene carotene content are than big in bamboo shoots
Content in Chinese cabbage is high more than 1 times；Lysine, tryptophan necessary to human body, threonine, phenylalanine, and with protein
Configuration and the related cystine of metabolism and glutamic acid etc., there is certain content in bamboo shoots, and thus, bamboo shoots are a kind of
Nutrition wholefood completely abundant.How a kind of tea flavour dried bamboo shoots to be provided and its processing method also become ten parts it is important.
Summary of the invention
It is an object of the invention to: a kind of tea flavour dried bamboo shoots and its processing method are provided.
To achieve the goals above, the invention provides the following technical scheme:
A kind of tea flavour dried bamboo shoots, the raw material including following parts by weight:
50-60 parts of bamboo shoot piece, 3-6 parts of fructus amomi, 2-5 parts of stir-baked MASSA FERMENTATA MEDICI-NALIS, 2-5 parts of charred FRUCTUS CRATAEGI, 1-3 parts of Radix Isatidis, 1-3 parts of ganoderma lucidum,
15-25 parts of black tea, 3-6 parts of sweet osmanthus, 2-5 parts of xylitol, 3-6 parts of honey, 5-8 parts of edible salt, 0.5-1 parts of lemon juice, olive oil
2-5 parts.
Preferably, a kind of tea flavour dried bamboo shoots, the raw material including following parts by weight:
56 parts of bamboo shoot piece, 5 parts of fructus amomi, 3 parts of stir-baked MASSA FERMENTATA MEDICI-NALIS, 4 parts of charred FRUCTUS CRATAEGI, 2 parts of Radix Isatidis, 2 parts of ganoderma lucidum, 20 parts of black tea, sweet osmanthus 5
Part, 4 parts of xylitol, 5 parts of honey, 7 parts of edible salt, 0.8 part of lemon juice, 4 parts of olive oil.
A kind of processing method of tea flavour dried bamboo shoots, the specific steps are as follows:
(1) 150~200 meshes after fructus amomi, stir-baked MASSA FERMENTATA MEDICI-NALIS, charred FRUCTUS CRATAEGI, Radix Isatidis, ganoderma lucidum co-grinding, will be crossed and obtains mixed powder
End；
(2) mixed-powder, black tea are placed in digester, after adding water high fire boiled, after small fire stewes 1-2h, filter, collect
Filtrate；
(3) filtrate, sweet osmanthus, xylitol, honey, edible salt, lemon juice are stirred evenly up to soak；
(4) bamboo shoot piece is added in soak, stirs evenly, is pulled out after being soaked for a period of time spare；
(5) olive oil is added after mixing evenly in the bamboo shoot piece obtained to step (4), after steaming 25~40min with water vapour, very
Sky drying is to bamboo shoot piece water content less than 7%；
(6) by step (5) processing bamboo shoot piece carry out ultraviolet-sterilization 12-22min after packaging to get.
Preferably, vacuum drying in step (5) detailed process is as follows: 50~60 DEG C are dried under vacuum to bamboo shoot piece water content and are
14~18%；Then it is less than 7% that bamboo shoot piece water content is dried under vacuum in 30~40 DEG C.
It is preferably, vacuum drying in step (5) that detailed process is as follows: 55 DEG C be dried under vacuum to bamboo shoot piece water content be 14~
18%；Then it is less than 7% that bamboo shoot piece water content is dried under vacuum in 35 DEG C.
Preferably, soaking time is 20-25h in step (4).
Preferably, soaking time is 22h in step (4).
The beneficial effects of the present invention are: dried bamboo shoots of the invention are environmentally protective, full of nutrition, and color is various, not only
The effect of remaining the nutritional ingredient of bamboo shoot, also improving immunity, appetite-stimulating and indigestion-relieving, meanwhile, long shelf-life is worthy to be popularized.
Specific embodiment
Embodiment 1
A kind of tea flavour dried bamboo shoots, the raw material including following parts by weight:
50 parts of bamboo shoot piece, 3 parts of fructus amomi, 2 parts of stir-baked MASSA FERMENTATA MEDICI-NALIS, 2 parts of charred FRUCTUS CRATAEGI, 1 part of Radix Isatidis, 1 part of ganoderma lucidum, 15 parts of black tea, sweet osmanthus 3
Part, 2 parts of xylitol, 3 parts of honey, 5 parts of edible salt, 0.5 part of lemon juice, 2 parts of olive oil.
The processing method of above-mentioned tea flavour dried bamboo shoots, the specific steps are as follows:
(1) 150 meshes after fructus amomi, stir-baked MASSA FERMENTATA MEDICI-NALIS, charred FRUCTUS CRATAEGI, Radix Isatidis, ganoderma lucidum co-grinding, will be crossed and obtains mixed-powder；
(2) mixed-powder, black tea are placed in digester, after adding water high fire boiled, after small fire stewes 1h, filter is collected in filtering
Liquid；
(3) filtrate, sweet osmanthus, xylitol, honey, edible salt, lemon juice are stirred evenly up to soak；
(4) bamboo shoot piece is added in soak, is stirred evenly, impregnated 20h, pull out spare；
(5) olive oil is added after mixing evenly in the bamboo shoot piece obtained to step (4), after steaming 25min with water vapour, prior to 50
DEG C being dried under vacuum to bamboo shoot piece water content is 14~18%；Then it is less than 7% that bamboo shoot piece water content is dried under vacuum in 30 DEG C；
(6) by step (5) processing bamboo shoot piece carry out ultraviolet-sterilization 12min after packaging to get.
Embodiment 2
A kind of tea flavour dried bamboo shoots, the raw material including following parts by weight:
56 parts of bamboo shoot piece, 5 parts of fructus amomi, 3 parts of stir-baked MASSA FERMENTATA MEDICI-NALIS, 4 parts of charred FRUCTUS CRATAEGI, 2 parts of Radix Isatidis, 2 parts of ganoderma lucidum, 20 parts of black tea, sweet osmanthus 5
Part, 4 parts of xylitol, 5 parts of honey, 7 parts of edible salt, 0.8 part of lemon juice, 4 parts of olive oil.
The processing method of above-mentioned tea flavour dried bamboo shoots, the specific steps are as follows:
(1) 180 meshes after fructus amomi, stir-baked MASSA FERMENTATA MEDICI-NALIS, charred FRUCTUS CRATAEGI, Radix Isatidis, ganoderma lucidum co-grinding, will be crossed and obtains mixed-powder；
(2) mixed-powder, black tea are placed in digester, after adding water high fire boiled, after small fire stewes 1.5h, filter, collect
Filtrate；
(3) filtrate, sweet osmanthus, xylitol, honey, edible salt, lemon juice are stirred evenly up to soak；
(4) bamboo shoot piece is added in soak, is stirred evenly, impregnated 22h, pull out spare；
(5) olive oil is added after mixing evenly in the bamboo shoot piece obtained to step (4), after steaming 30min with water vapour, prior to 55
DEG C being dried under vacuum to bamboo shoot piece water content is 14~18%；Then it is less than 7% that bamboo shoot piece water content is dried under vacuum in 35 DEG C；
(6) by step (5) processing bamboo shoot piece carry out ultraviolet-sterilization 17min after packaging to get.
Embodiment 3
A kind of tea flavour dried bamboo shoots, the raw material including following parts by weight:
60 parts of bamboo shoot piece, 6 parts of fructus amomi, 5 parts of stir-baked MASSA FERMENTATA MEDICI-NALIS, 5 parts of charred FRUCTUS CRATAEGI, 3 parts of Radix Isatidis, 3 parts of ganoderma lucidum, 25 parts of black tea, sweet osmanthus 6
Part, 5 parts of xylitol, 6 parts of honey, 8 parts of edible salt, 1 part of lemon juice, 5 parts of olive oil.
The processing method of above-mentioned tea flavour dried bamboo shoots, the specific steps are as follows:
(1) 200 meshes after fructus amomi, stir-baked MASSA FERMENTATA MEDICI-NALIS, charred FRUCTUS CRATAEGI, Radix Isatidis, ganoderma lucidum co-grinding, will be crossed and obtains mixed-powder；
(2) mixed-powder, black tea are placed in digester, after adding water high fire boiled, after small fire stewes 2h, filter is collected in filtering
Liquid；
(3) filtrate, sweet osmanthus, xylitol, honey, edible salt, lemon juice are stirred evenly up to soak；
(4) bamboo shoot piece is added in soak, is stirred evenly, impregnated 25h, pull out spare；
(5) olive oil is added after mixing evenly in the bamboo shoot piece obtained to step (4), after steaming 40min with water vapour, prior to 60
DEG C being dried under vacuum to bamboo shoot piece water content is 14~18%；Then it is less than 7% that bamboo shoot piece water content is dried under vacuum in 40 DEG C；
(6) by step (5) processing bamboo shoot piece carry out ultraviolet-sterilization 22min after packaging to get.
Embodiment 4
Taste scoring experiment is carried out to dried bamboo shoots obtained by the present embodiment, by 200 people's sensory evaluations, there are 192 people to indicate to like
The taste of the present embodiment has 4 people to indicate not liking the taste of the present embodiment, remaining 4 people indicates that the present embodiment taste is general, can
See, it is public high to its mouthfeel of the present embodiment and taste acceptance level.
The dried bamboo shoots foretaste, daily 30 grams through 100 people (wherein the bad people of digestion function of stomach and intestine has 48 people), wherein 71 people recognize
To have the effect of appetizing, promoting digestion.
Claims (7)
1. a kind of tea flavour dried bamboo shoots, it is characterised in that: the raw material including following parts by weight:
50-60 parts of bamboo shoot piece, 3-6 parts of fructus amomi, 2-5 parts of stir-baked MASSA FERMENTATA MEDICI-NALIS, 2-5 parts of charred FRUCTUS CRATAEGI, 1-3 parts of Radix Isatidis, 1-3 parts of ganoderma lucidum, black tea
15-25 parts, 3-6 parts of sweet osmanthus, 2-5 parts of xylitol, 3-6 parts of honey, 5-8 parts of edible salt, 0.5-1 parts of lemon juice, olive oil 2-5
Part.
2. a kind of tea flavour dried bamboo shoots according to claim 1, it is characterised in that: the raw material including following parts by weight:
56 parts of bamboo shoot piece, 5 parts of fructus amomi, 3 parts of stir-baked MASSA FERMENTATA MEDICI-NALIS, 4 parts of charred FRUCTUS CRATAEGI, 2 parts of Radix Isatidis, 2 parts of ganoderma lucidum, 20 parts of black tea, 5 parts of sweet osmanthus,
4 parts of xylitol, 5 parts of honey, 7 parts of edible salt, 0.8 part of lemon juice, 4 parts of olive oil.
3. a kind of processing method of tea flavour dried bamboo shoots, it is characterised in that: specific step is as follows:
(1) 150~200 meshes after fructus amomi, stir-baked MASSA FERMENTATA MEDICI-NALIS, charred FRUCTUS CRATAEGI, Radix Isatidis, ganoderma lucidum co-grinding, will be crossed and obtains mixed-powder；
(2) mixed-powder, black tea are placed in digester, after adding water high fire boiled, after small fire stewes 1-2h, filtrate is collected in filtering；
(3) filtrate, sweet osmanthus, xylitol, honey, edible salt, lemon juice are stirred evenly up to soak；
(4) bamboo shoot piece is added in soak, stirs evenly, is pulled out after being soaked for a period of time spare；
(5) olive oil is added after mixing evenly in the bamboo shoot piece obtained to step (4), after steaming 25~40min with water vapour, vacuum is dry
It is dry to bamboo shoot piece water content less than 7%；
(6) by step (5) processing bamboo shoot piece carry out ultraviolet-sterilization 12-22min after packaging to get.
4. a kind of processing method of tea flavour dried bamboo shoots according to claim 3, it is characterised in that: vacuum drying in step (5)
Detailed process is as follows: it is 14~18% that 50~60 DEG C, which are dried under vacuum to bamboo shoot piece water content,；Then it is dried in vacuo in 30~40 DEG C
It is less than 7% to bamboo shoot piece water content.
5. a kind of processing method of tea flavour dried bamboo shoots according to claim 3, it is characterised in that: vacuum drying in step (5)
Detailed process is as follows: it is 14~18% that 55 DEG C, which are dried under vacuum to bamboo shoot piece water content,；Then bamboo shoot piece is dried under vacuum in 35 DEG C to contain
Water is less than 7%.
6. a kind of processing method of tea flavour dried bamboo shoots according to claim 3, it is characterised in that: soaking time in step (4)
For 20-25h.
7. a kind of processing method of tea flavour dried bamboo shoots according to claim 3, it is characterised in that: soaking time in step (4)
For 22h.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811188480.3A CN109170711A (en) | 2018-10-12 | 2018-10-12 | A kind of tea flavour dried bamboo shoots and its processing method |
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| CN201811188480.3A CN109170711A (en) | 2018-10-12 | 2018-10-12 | A kind of tea flavour dried bamboo shoots and its processing method |
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| US20020012722A1 (en) * | 2000-04-12 | 2002-01-31 | Prosise Robert Lawrence | Tasty, convenient, nutritionally balanced food compositions |
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| CN103156164A (en) * | 2011-12-08 | 2013-06-19 | 李冬梅 | Intelligence benefiting and increase dish preparation method |
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