CN115088824A - Instant bamboo shoot rich in soluble dietary fiber and preparation method thereof - Google Patents
Instant bamboo shoot rich in soluble dietary fiber and preparation method thereof Download PDFInfo
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- CN115088824A CN115088824A CN202210787539.0A CN202210787539A CN115088824A CN 115088824 A CN115088824 A CN 115088824A CN 202210787539 A CN202210787539 A CN 202210787539A CN 115088824 A CN115088824 A CN 115088824A
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- bamboo shoots
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 89
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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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to instant bamboo shoots rich in soluble dietary fibers and a preparation method thereof. The bamboo shoot food provided by the invention has the characteristics of original green or yellow-green color of bamboo shoots, crisp mouthfeel and instant eating after opening a bag. Meanwhile, the bamboo shoots are endowed with higher content of soluble dietary fibers, and the proportion of the soluble dietary fibers and the insoluble dietary fibers is balanced, so that the health-care functions of regulating intestinal flora and improving immunity of the bamboo shoot food are improved. The method does not use strong acid or strong alkali, and directly greatly improves the content of the soluble dietary fiber of the bamboo shoots through processing. The invention breaks through the dilemma that the water bamboo shoots can only be eaten fresh, pickled or dried, avoids the defects of high water content, more preservatives, poor color, unstable quality, single taste, more crude fibers, poor digestion and absorption and the like of the traditional bamboo shoot processing products, enriches the texture, the flavor and the health-care effect of the water bamboo shoots, and provides a new way for developing functional foods of the water bamboo shoots.
Description
Technical Field
The invention relates to a preparation method of an instant water bamboo shoot leisure food, and belongs to the field of bamboo shoot deep and finishing processing.
Background
Dietary fiber is a plant edible tissue or similar carbohydrate that is resistant to digestion and absorption in the small intestine and fully or partially fermented in the large intestine of humans. According to the water solubility of the dietary fiber, the dietary fiber can be divided into soluble dietary fiber and insoluble dietary fiber. The soluble dietary fiber can be dissolved in warm water or hot water, and has effects in lowering blood sugar, blood pressure, blood cholesterol level, increasing sodium cholate binding capacity, preventing gastrointestinal tract diseases and some cancers, relieving constipation, and increasing digestive tract antiinflammatory activity. The insoluble dietary fiber is porous and more resistant to colonic fermentation, can reduce the risk of intestinal cancer, can increase the volume of feces, accelerate gastrointestinal peristalsis, improve constipation, absorb toxic substances in food, and weaken the toxin discharged by bacteria in the digestive tract. Dietary fiber is considered to be one of the main functional components or bioactive compounds of food, and is called human seventh nutrient. Recent studies indicate that the ratio of soluble dietary fiber to insoluble dietary fiber has an important role in the physiological function and processing characteristics of dietary fiber, and 30-50% soluble dietary fiber and 50-70% insoluble dietary fiber are considered as a balanced ratio.
Bamboo shoots are rich in dietary fiber and consist of approximately 8% soluble dietary fiber and 92% insoluble dietary fiber. Bamboo shoot has effects of promoting appetite, invigorating spleen, relieving chest stuffiness, benefiting diaphragm, promoting intestinal function, relieving constipation, eliminating phlegm, and enhancing immunity. At present, most of foods processed by using bamboo shoots as raw materials are cooked dishes, pickled seasoning bamboo shoots, dried dehydrated bamboo shoots subjected to air drying, and a small amount of dehydrated bamboo shoots subjected to microwave drying and vacuum freeze drying. In addition, the bamboo shoots are low in soluble dietary fiber content, and the content of the soluble dietary fiber is improved by chemical, physical, biological and other modification technologies, so that the method has important significance.
In recent years, research on bamboo shoot dietary fiber has mainly focused on the extraction, modification and functional properties of bamboo shoot dietary fiber. For example, Zhanyan et al used ultrasonic wave to treat the bamboo shoots in the research of "influence of ultrasonic wave modification on the performance and structure of the dietary fiber of the bamboo shoots" (food and fermentation industry, 2017,43(1): 150-. The influence of high-pressure homogenization treatment on physicochemical properties and structures of bamboo shoot dietary fibers is researched (food and fermentation industry, 2021,47(10):30-36), and the particle size of the bamboo shoot dietary fibers subjected to high-pressure homogenization treatment is remarkably reduced, and the water holding capacity, the oil holding capacity, the expansion capacity and the glucose and nitrite adsorption capacity are remarkably increased.
The bamboo shoot dietary fiber which is crushed, extracted or modified is used as a food additive and is applied to food processing of dairy products, baked foods, health-care foods and the like. For example, CN104397725B discloses a bamboo shoot fiber nutrition powder and a preparation method thereof. CN111700209A discloses a bamboo shoot fiber (fungus polysaccharide) nutrition powder and a preparation method thereof.
However, the bamboo shoot dietary fiber obtained by modification in the prior art has poor stability, complex process conditions, low extraction rate and high cost, and has a great distance from industrial production. Wherein the content of soluble dietary fiber still does not reach 20 percent, and the content is far away from the balance proportion of the dietary fiber.
The water bamboo shoot is one kind of bamboo shoots, is rich in protein and inorganic elements, and has the protein content of 36g/100g, the phosphorus content of 9.2g/kg and the potassium content of 45g/kg in dry basis, which is higher than that of most bamboo shoots and vegetables. However, research on processed food and dietary fiber of bamboo shoots is still blank, and development and utilization are urgently needed.
Disclosure of Invention
The invention aims to provide instant bamboo shoot rich in soluble dietary fiber and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the preparation method of the instant water bamboo shoots rich in the soluble dietary fibers comprises the following specific steps:
(1) pretreatment of raw materials: selecting 6-8 mature water bamboo shoots, peeling off bamboo shoot shells, cleaning, cutting into segments and removing bamboo joints;
(2) ultrasonic-assisted infiltration: putting the water bamboo shoots subjected to the color protection treatment in a penetrating solution, and performing ultrasonic-assisted penetrating treatment;
(3) high-pressure treatment: performing high-pressure treatment on the water bamboo shoots treated in the step (2);
(4) spraying vegetable oil: emulsifying vegetable oil to obtain emulsified vegetable oil; spraying emulsified vegetable oil on the surface of the water bamboo shoots subjected to high-pressure treatment in the step (3);
(5) secondary high-pressure treatment: carrying out secondary high-pressure treatment on the water bamboo shoots treated in the step (4);
(6) freezing: quickly freezing the water bamboo shoots treated in the step (5), and then freezing and storing for a period of time;
(7) vacuum freeze drying:
(8) and (6) packaging.
According to the scheme, the height of the bamboo shoot of the water bamboo shoot is 20 +/-5 cm, and the diameter of the bamboo shoot is 1.3 +/-0.2 cm.
According to the scheme, the preparation method comprises the steps of carrying out color protection treatment on the bamboo shoots pretreated in the step (1), and carrying out ultrasonic-assisted permeation after the color protection treatment.
According to the scheme, the color protection treatment comprises the following steps: putting the water bamboo shoot sections treated in the step (1) into a color fixative solution for color fixation treatment; preferably: heating the color fixative solution to 90-95 ℃, and blanching the bamboo shoot segments treated in the step (1) for 20-30 s.
According to the scheme, the color fixative solution is a water extract of Chinese gooseberry peel, wherein: the polyphenol content is more than or equal to 50mg/100g, the ascorbic acid content is more than or equal to 30mg/100g, and 50mg/100 g-80 mg/100g of citric acid is added.
According to the scheme, the water extract of the kiwi fruit peel can be extracted by adopting the following method: the weight ratio of the dried kiwi fruit peel to water is 1: 10-12, 500-600 rpm/min, stirring is carried out for 10-15 min at normal temperature, centrifugation or filtration is carried out, and the obtained clear liquid is the water extract of the kiwi fruit peel, wherein the polyphenol content is more than or equal to 50mg/100g, and the ascorbic acid content is more than or equal to 30mg/100 g.
According to the scheme, the ultrasonic-assisted infiltration in the step (2) is placed in ultrasonic equipment or processed by an ultrasonic probe.
According to the scheme, in the ultrasonic-assisted infiltration in the step (2): the ultrasonic power is 120W-240W, and the ultrasonic time is 2 min-5 min.
According to the scheme, the penetrating solution is a solution containing pectin and tremella polysaccharide, and the penetrating solution contains 0.2-0.4% of pectin and 0.1-0.2% of tremella polysaccharide.
According to the scheme, the pressure of the high-pressure treatment is 20-30 Mpa.
According to the scheme, the high-pressure treatment time is 4-5 min.
According to the scheme, the vegetable oil is soybean oil, peanut oil and corn oil; the vegetable oil emulsifying method comprises the following steps: emulsifying the vegetable oil in a high-speed stirrer at the rotating speed of 5000-6000 rpm for 10-15 s.
Preferably, the spraying thickness of the emulsified vegetable oil is 0.5mm-1 mm.
According to the scheme, the quick-freezing conditions in the step (6) are as follows: the temperature is-60 ℃ to-80 ℃, the time is 4h to 6h, and the freezing storage conditions are as follows: the temperature is-30 to-40 ℃ and the time is 12 to 14 hours.
According to the scheme, the vacuum freeze drying of the step (7) comprises the following steps: putting the bamboo shoots obtained in the step (6) into a drying chamber of a vacuum freeze dryer, wherein the pressure of the main drying chamber is 1.1-1.5 mbar, the temperature is-20-25 ℃, and the time is 4-5 h; the drying adopts three-stage heating, the bin pressure is 0.6mbar to 0.9mbar, the first stage temperature is-10 ℃ to-15 ℃ and the time is 3h to 4h, and the second stage time temperature is-1 ℃ to 5 ℃ and the time is 3h to 4 h; the temperature of the third section is 15-20 ℃ and the time is 3-4 h.
Or the following steps: putting the bamboo shoots obtained in the step (6) into a drying chamber of a vacuum freeze dryer, wherein the pressure of the main drying chamber is 1.1-1.5 mbar, the temperature is-20-25 ℃, and the time is 4-5 h; post-drying, post-drying conditions: 0.6mbar to 0.9mbar, -10 ℃ to-20 ℃ and 20h to 24 h.
According to the scheme, the step (9) is as follows: and (8) after the treatment in the step (8) is finished, seasoning, and packaging by adopting a composite aluminum foil bag or filling nitrogen to obtain the instant water bamboo shoots rich in the soluble dietary fibers.
The invention also provides the instant water bamboo shoot rich in the soluble dietary fiber.
According to the scheme, the brittleness of the instant water bamboo shoots rich in the soluble dietary fibers is more than or equal to 3600g.sec, preferably more than or equal to 3800 g.sec; the content of soluble dietary fiber in the ready-to-eat watery bamboo shoots is more than or equal to 15g/100g, and the content of the soluble dietary fiber in the total dietary fiber accounts for more than or equal to 30%.
According to the scheme, the instant water bamboo shoots rich in the soluble dietary fibers are obtained by performing ultrasonic-assisted penetration on the water bamboo shoots by using penetrating fluid, performing primary high-pressure treatment, then spraying vegetable oil, performing secondary high-pressure treatment, freezing step by step and drying.
The ultrasonic wave and secondary high pressure adopted in the preparation method directly carry out physical treatment on the bamboo shoots, destroy the macromolecular structure, increase the content of micromolecules and convert part of insoluble dietary fibers into solubility; meanwhile, under the action of ultrasonic waves and high pressure, components in the used penetrating fluid such as penetrating pectin, tremella polysaccharides, vegetable oil and the like penetrate into the intercellular spaces and cell walls of the bamboo shoots, so that the cell components and the structures of the bamboo shoots are reconstructed, and the crispness of the dehydrated bamboo shoots is increased; further matched with vacuum freeze drying, all free water and part of bound water in the water bamboo shoot cells can be directly removed, the cell shape is kept complete and does not collapse, the crispness of the water bamboo shoots is enhanced, and the soluble dietary fiber is prevented from losing. In addition, the color protection liquid is used for color protection treatment, such as plant polyphenol (derived from kiwi fruit peel) solution with good stability, so that chlorophyll in the water bamboo shoots is solidified, and the maintenance of chlorophyll in the water bamboo shoots is facilitated.
The instant water bamboo shoot food provided by the invention has the characteristics of original green or yellow-green color of the water bamboo shoot, crisp mouthfeel and instant eating after opening a bag. Meanwhile, the bamboo shoots are endowed with higher content of soluble dietary fiber, and the health-care functions of adjusting intestinal flora and improving immunity of bamboo shoot food are improved. The content of the soluble dietary fiber of the bamboo shoots is directly and greatly improved by processing without using strong acid or strong base. The method breaks through the dilemma that the water bamboo shoots can only be eaten fresh, pickled or dried, overcomes the defects of high water content, more preservatives, poor color, unstable quality, single taste, more crude fibers, poor digestion and absorption and the like of the traditional bamboo shoot processing products, enriches the texture, flavor and health care effect of the water bamboo shoots, and provides a new way for developing functional foods of the water bamboo shoots.
The instant bamboo shoots provided by the invention contain higher soluble dietary fibers, protein, phosphorus and potassium, so that the instant bamboo shoots have stronger effects of reducing blood sugar, blood pressure and cholesterol, improving constipation, preventing intestinal cancer and enhancing intestinal health, and have multiple health-care functions of removing free radicals, enhancing immunity, preventing obesity, delaying senescence and the like. Meanwhile, the instant bamboo shoots are crisp in taste, can be directly eaten, are convenient to carry, store and transport, and meet the requirements of consumers on unique flavor, rich nutrition and comprehensive functions of new bamboo shoot products.
The invention has the beneficial effects that:
1. the instant bamboo shoots can be directly eaten, are crisp in taste and have the unique flavor of the bamboo shoots, and are novel bamboo shoot leisure food; the protein, the phosphorus element and the potassium element of the water bamboo shoots are effectively preserved, the water bamboo shoots are rich in protein, dietary fiber, phosphorus element and potassium element, are rich in nutrition and have more health care functions, and the water bamboo shoots are a supplement food of the protein, the dietary fiber, the phosphorus element and the potassium element; the content of the soluble dietary fiber is high (the content of the soluble dietary fiber is more than or equal to 15g/100g, the content of the soluble dietary fiber in the total dietary fiber accounts for more than or equal to 30 percent), and the proportion is balanced.
2. The preparation process of the instant water bamboo shoots is simple and feasible, and the instant water bamboo shoots meet market requirements very well; strong acid, strong base and preservative are not added, protein denaturation of the water bamboo shoots and loss of phosphorus and potassium elements are avoided, chlorophyll is effectively preserved, and the quality of the water bamboo shoots is maximally preserved.
Detailed Description
Example 1:
the preparation method of the instant water bamboo shoots rich in soluble dietary fibers comprises the following steps:
(1) pretreatment of raw materials: selecting 8 mature water bamboo shoots, peeling off the shells of the bamboo shoots, cleaning, cutting into segments and removing bamboo joints.
(2) Color protection treatment: and (3) putting the water bamboo shoot sections treated in the step (1) into a color fixative solution, heating to 95 ℃, blanching for 30s, and cooling.
(3) Ultrasonic-assisted infiltration: and (3) putting the cooled water bamboo shoots in the penetrating solution, and then putting the water bamboo shoots in ultrasonic equipment or carrying out ultrasonic treatment by adopting an ultrasonic probe, wherein the ultrasonic power is 240W, and the ultrasonic time is 2 min.
(4) High-pressure treatment: and (3) putting the bamboo shoots into a high-pressure container of 20Mpa, and treating for 5 min.
(5) Spraying vegetable oil: emulsifying a proper amount of soybean oil in a high-speed stirrer at the rotating speed of 5000rpm for 15s to obtain emulsified vegetable oil; and (4) spraying emulsified vegetable oil on the surfaces of the water bamboo shoots in the step (4).
(6) High-pressure treatment: and (4) putting the bamboo shoots obtained in the step (5) into a high-pressure container of 30Mpa, and treating for 4 min.
(7) Freezing: and (4) quickly freezing the bamboo shoots obtained in the step (6) at (-80 ℃ for 4h), and then freezing and storing at (-40 ℃ for 12 h).
(8) Vacuum freeze drying: putting the bamboo shoots obtained in the step (7) into a drying bin of a vacuum freeze dryer, and pressing the main drying bin at 1.1mbar at-20 ℃ for 5 hours; the drying adopts three-stage heating, the bin pressure is 0.9mbar, the first stage temperature is minus 10 ℃ for 3 hours, and the second stage time temperature is minus 1 ℃ for 4 hours; the temperature of the third section is 15 ℃ and the time is 4 h.
(9) And (3) packaging: and (8) after the step (8) is finished, seasoning, and packaging by adopting a composite aluminum foil bag or filling nitrogen to obtain the instant water bamboo shoots rich in the soluble dietary fibers.
Preferably, the color fixative solution is water extract of Chinese gooseberry peel, and 50mg/100g citric acid is added. The preparation method of the water extract of the Chinese gooseberry peel comprises the following steps: the weight ratio of the dried Chinese gooseberry peel to the water is 1:10, the stirring speed is 500rpm/min, the stirring is carried out for 10min to 15min at normal temperature, and the supernatant is the water extract of the Chinese gooseberry peel after centrifugation or filtration, wherein the polyphenol content is more than or equal to 50mg/100g, and the ascorbic acid content is more than or equal to 30mg/100 g.
The osmotic solution contains 0.2% pectin and 0.2% tremella polysaccharide.
Example 2:
the preparation method of the instant water bamboo shoots rich in soluble dietary fibers comprises the following steps:
(1) pretreatment of raw materials: selecting 7 mature water bamboo shoots, peeling off the shells of the bamboo shoots, cleaning, cutting into segments and removing bamboo joints.
(2) Color protection treatment: and (2) putting the bamboo shoot sections treated in the step (1) into a solution containing a color fixative, heating to 92 ℃, blanching for 25s, and cooling.
(3) Ultrasonic-assisted infiltration: and (3) putting the rinsed and cooled water bamboo shoots into the penetrating solution, and then putting into ultrasonic equipment or carrying out ultrasonic treatment by adopting an ultrasonic probe, wherein the ultrasonic power is 180W, and the ultrasonic treatment time is 4 min.
(4) High-pressure treatment: and (3) putting the bamboo shoots into a high-pressure container of 25Mpa, and treating for 5 min.
(5) Spraying vegetable oil: emulsifying a proper amount of peanut oil in a high-speed stirrer at the rotating speed of 5500rpm for 13s to obtain emulsified vegetable oil; and (4) spraying emulsified vegetable oil on the surfaces of the water bamboo shoots in the step (4).
(6) High-pressure treatment: and (4) putting the bamboo shoots obtained in the step (5) into a high-pressure container of 25Mpa, and treating for 5 min.
(7) Freezing: and (5) quickly freezing the bamboo shoots in the step (6) at (-70 ℃, 5h), and then freezing and storing at (-35 ℃, 13 h).
(8) Vacuum freeze drying: putting the bamboo shoots obtained in the step (7) into a drying bin of a vacuum freeze dryer, and pressing the main drying bin at 1.3mbar and at-23 ℃ for 4 hours; the drying is carried out by three-stage heating, the bin pressure is 0.8mbar, the first stage temperature is-15 ℃ for 3 hours, and the second stage time temperature is 2 ℃ for 4 hours; the third stage temperature is 20 ℃ and the time is 3 h.
(9) Packaging: and (8) after the step (8) is finished, seasoning, and packaging by adopting a composite aluminum foil bag or filling nitrogen to obtain the instant water bamboo shoots rich in the soluble dietary fibers.
Preferably, the color fixative solution is water extract of Chinese gooseberry peel, and citric acid 70mg/100g is added. The preparation method of the water extract of the Chinese gooseberry peel comprises the following steps: the weight ratio of the dried kiwi fruit peel to water is 1: 10-12, stirring is carried out at 500-600 rpm/min, stirring is carried out at normal temperature for 10-15 min, centrifugation or filtration is carried out, and clear liquid is the water extract of the kiwi fruit peel, wherein the polyphenol content is more than or equal to 50mg/100g, and the ascorbic acid content is more than or equal to 30mg/100 g.
The osmotic solution contains 0.3% pectin and 0.15% tremella polysaccharide.
Example 3:
the preparation method of the instant water bamboo shoots rich in soluble dietary fibers comprises the following steps:
(1) pretreatment of raw materials: selecting 6 mature water bamboo shoots, peeling off bamboo shoot shells, cleaning, cutting into segments, and removing bamboo joints.
(2) Color protection treatment: and (2) putting the bamboo shoot sections treated in the step (1) into a solution containing a color fixative, heating to 90 ℃, blanching for 20s, and cooling.
(3) Ultrasonic-assisted infiltration: and (3) blanching the cooled water bamboo shoots in the penetrating solution, and then putting the water bamboo shoots into ultrasonic equipment or an ultrasonic probe, wherein the ultrasonic power is 120W, and the ultrasonic time is 5 min.
(4) High-pressure treatment: and (3) putting the water bamboo shoots in a high-pressure container of 30Mpa, and treating for 4 min.
(5) Spraying vegetable oil: emulsifying a proper amount of corn oil in a high-speed stirrer at the rotating speed of 6000rpm for 10s to obtain emulsified vegetable oil; and (4) spraying emulsified vegetable oil on the surfaces of the water bamboo shoots in the step (4).
(6) High-pressure treatment: and (4) putting the bamboo shoots obtained in the step (5) into a high-pressure container of 20Mpa, and treating for 5 min.
(7) Freezing: and (5) quickly freezing the bamboo shoots in the step (6) at (-60 ℃, 6h), and then freezing and storing at (-30 ℃, 14 h).
(8) Vacuum freeze drying: putting the bamboo shoots obtained in the step (7) into a drying bin of a vacuum freeze dryer, and pressing the main drying bin at the pressure of 1.5mbar and the temperature of-25 ℃ for 4 hours; the drying adopts three-stage heating, the bin pressure is 0.9mbar, the first stage temperature is-12 ℃ for 3 hours, and the second stage time temperature is 0 ℃ for 3 hours; the third-stage temperature is 18 ℃ and the time is 4 h.
(9) And (3) packaging: and (8) after the step (8) is finished, seasoning, and packaging by adopting a composite aluminum foil bag or filling nitrogen to obtain the instant water bamboo shoots rich in the soluble dietary fibers.
The color fixative solution is water extract of Chinese gooseberry peel, and 80mg/100g citric acid is added. The preparation method of the water extract of the Chinese gooseberry peel comprises the following steps: the weight ratio of the dried Chinese gooseberry peel to the water is 1:10, the stirring speed is 500rpm/min, the stirring is carried out for 10min to 15min at normal temperature, and the supernatant is the water extract of the Chinese gooseberry peel after centrifugation or filtration, wherein the polyphenol content is more than or equal to 50mg/100g, and the ascorbic acid content is more than or equal to 30mg/100 g.
The osmotic solution contains 0.4% pectin and 0.1% tremella polysaccharide.
Example 4: in the step (8), the post-drying cabin pressure is 0.6mbar to 0.9mbar, the temperature is minus 10 ℃ to minus 20 ℃, the temperature is 20h to 24h, and other steps and parameters are the same as those in the embodiment 1.
Example 5: no color fixative solution was used in step (2), and the other steps and parameters were the same as in example 1.
Comparative example 1: no osmotic solution was used in step (3), and the other steps and parameters were the same as those in example 2.
Comparative example 2: no ultrasonic device or ultrasonic probe was used in step (3), and the other steps and parameters were the same as those in example 2.
Comparative example 3: the secondary high pressure treatment of steps (4) and (6) was not performed, and other steps and parameters were the same as those of example 3.
Comparative example 4: the vegetable oil was sprayed without the step (5), and the other steps and parameters were the same as in example 1.
The soluble dietary fiber content (GB5009.88-2014), the insoluble dietary fiber content (GB5009.88-2014), the protein content (GB 5009.5-2016 first method), the chlorophyll content (spectrophotometry), the brittleness (texture instrument), the phosphorus content (GB 5009.268-2016 second method) and the potassium content (GB 5009.268-2016 first method) of the ready-to-eat bamboo shoots prepared in the above examples and comparative examples were measured, and the specific results are shown in the following table:
calculating the formula: soluble dietary fiber content ratio ═ soluble dietary fiber content ÷ (soluble dietary fiber content + insoluble dietary fiber content) × 100%.
By comparing and analyzing the measurement results of the examples 1 to 5 and the comparative examples 1 to 4, it can be seen that the ultrasonic-assisted osmotic solution treatment, the secondary high-pressure treatment and the vegetable oil spraying process have direct and important effects on the soluble dietary fiber content, the brittleness and the like of the water bamboo shoots. The invention adopts the technical means of color protection by a color protection solution, soaking by a penetrating solution, ultrasonic treatment, secondary high-pressure treatment, spraying vegetable oil and the like, carries out ordered combination and repeated improvement and optimization, effectively preserves protein, phosphorus and potassium elements of the water bamboo shoots, further can effectively preserve chlorophyll, improves the content of soluble dietary fiber, improves the content of the soluble dietary fiber in the total dietary fiber, and balances the proportion of the soluble dietary fiber; the prepared bamboo shoots can be directly eaten, are crisp in taste, have the unique flavor of the bamboo shoots, and are rich in soluble dietary fibers, wherein the content of the soluble dietary fibers is more than or equal to 15g/100g, the content of the soluble dietary fibers in the total dietary fibers is more than or equal to 30%, and the proportion of the soluble dietary fibers is balanced. The instant food provides delicious instant food for consumers, and simultaneously, the instant food has rich functional characteristics and protects the intestinal health of the consumers.
It should be understood by those skilled in the art that the above-described preferred embodiments are merely illustrative of the present invention and are not to be construed as limiting the present invention. Numerous modifications, combinations, sub-combinations and variations are possible as desired, and all modifications, combinations, sub-combinations, variations and equivalents are intended to fall within the scope of the appended claims.
Claims (10)
1. The preparation method of the instant water bamboo shoots rich in the soluble dietary fibers comprises the following specific steps:
(1) pretreatment of raw materials: selecting 6-8 mature water bamboo shoots, peeling off bamboo shoot shells, cleaning, cutting into sections, and removing bamboo joints;
(2) ultrasonic-assisted infiltration: putting the water bamboo shoots subjected to the color protection treatment in a penetrating solution, and performing ultrasonic-assisted penetrating treatment;
(3) high-pressure treatment: performing high-pressure treatment on the water bamboo shoots treated in the step (2);
(4) spraying vegetable oil: emulsifying vegetable oil to obtain emulsified vegetable oil; spraying emulsified vegetable oil on the surface of the water bamboo shoots subjected to high-pressure treatment in the step (3);
(5) secondary high-pressure treatment: carrying out secondary high-pressure treatment on the water bamboo shoots treated in the step (4);
(6) freezing: quickly freezing the bamboo shoots processed in the step (5), and then freezing and storing for a period of time;
(7) vacuum freeze drying;
(8) and (6) packaging.
2. The method for preparing the instant bamboo shoots rich in soluble dietary fiber according to claim 1, wherein the method comprises the following steps: comprises the steps of carrying out color protection treatment on the bamboo shoots pretreated in the step (1), and then carrying out ultrasonic-assisted permeation after the color protection treatment.
3. The method for preparing the instant water bamboo shoot rich in the soluble dietary fiber according to claim 2, wherein the method comprises the following steps: the color protection treatment comprises the following steps: heating the color fixative solution to 90-95 ℃, and blanching the bamboo shoot sections treated in the step (1) for 20-30 s; the color fixative solution is water extract of Chinese gooseberry peel, wherein: the polyphenol content is more than or equal to 50mg/100g, the ascorbic acid content is more than or equal to 30mg/100g, and 50mg/100 g-80 mg/100g citric acid is added.
4. The method for preparing the instant bamboo shoots rich in soluble dietary fiber according to claim 1, wherein the method comprises the following steps: the ultrasonic power of the step (2) is 120W-240W, and the ultrasonic time is 2 min-5 min.
5. The method for preparing the instant bamboo shoots rich in soluble dietary fiber according to claim 1, wherein the method comprises the following steps: the penetrating solution is a solution containing pectin and tremella polysaccharide; the pressure of the high-pressure treatment is 20-30 Mpa; the vegetable oil is soybean oil, peanut oil and corn oil.
6. The method for preparing the instant water bamboo shoot rich in the soluble dietary fiber according to claim 1, wherein the method comprises the following steps: the height of the bamboo shoot of the water bamboo shoot is 20 +/-5 cm, and the diameter of the bamboo shoot is 1.3 +/-0.2 cm; the penetrating solution contains 0.2-0.4% of pectin and 0.1-0.2% of tremella polysaccharide; the high-pressure treatment time is 4-5 min; the vegetable oil emulsifying method comprises the following steps: emulsifying the vegetable oil in a high-speed stirrer at the rotating speed of 5000-6000 rpm for 10-15 s.
7. The method for preparing the instant bamboo shoots rich in soluble dietary fiber according to claim 1, wherein the method comprises the following steps: the spraying thickness of the emulsified vegetable oil is 0.5mm-1 mm.
8. The method for preparing the instant bamboo shoots rich in soluble dietary fiber according to claim 1, wherein the method comprises the following steps: the quick-freezing condition of the step (6) is as follows: the temperature is-60 ℃ to-80 ℃, the time is 4h to 6h, and the freezing storage conditions are as follows: the temperature is-30 ℃ to-40 ℃ and the time is 12h to 14 h.
9. The instant water bamboo shoot rich in soluble dietary fiber is characterized in that: the brittleness of the instant water bamboo shoots rich in the soluble dietary fibers is more than or equal to 3600 g.sec; the content of soluble dietary fiber in the instant water bamboo shoots is more than or equal to 15g/100g, and the content of the soluble dietary fiber in the total dietary fiber is more than or equal to 30%.
10. The instant water bamboo shoot rich in the soluble dietary fibers according to claim 9, which is obtained by performing ultrasonic-assisted infiltration on the water bamboo shoot by using penetrating fluid, performing primary high-pressure treatment, spraying vegetable oil, performing secondary high-pressure treatment, and performing vacuum freeze drying.
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