CN116381167A - Method for judging tender and fresh degree of bamboo shoots and application - Google Patents
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- G—PHYSICS
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Abstract
The invention discloses a method for judging the tender and fresh degree of bamboo shoots, which comprises the following steps: the method comprises the steps of directly measuring moisture by using a moisture measuring instrument through appearance inspection and measuring hardness after the shells of the bamboo shoots are removed by using a digital display hardness tester, so that the tenderness and freshness of the bamboo shoots are judged, data support is provided for quality evaluation of the bamboo shoots, and the method of artificial sensory judgment is avoided; the method is used for rapidly judging the tenderness and freshness of the bamboo shoots in the trade market. The method can realize the judgment of the tender and fresh degree of the bamboo shoots, provides an important reference for the quality evaluation of the bamboo shoots, facilitates the quality classification of the bamboo shoots before entering the market for sale, promotes the income increase of bamboo shoot farmers, provides a theoretical basis for the development and high-value utilization of bamboo shoot resources, better promotes the healthy development of the bamboo shoot industry, creates a larger economic value and has good application prospect.
Description
Technical Field
The invention belongs to the technical field of quality evaluation of bamboo shoots, and particularly relates to a method for judging the tenderness and freshness of bamboo shoots and application thereof.
Background
Bamboo shoots are perennial evergreen plants of the subfamily Bambusae native to China and are materials of food in the south of the Yangtze river. The bamboo shoots contain rich proteins, amino acids, fat, sugar, calcium, phosphorus, iron, carotene and vitamins, have the characteristics of low fat, low sugar and multiple fibers, and are excellent health-care vegetables. Appearance, tenderness and moisture are important indexes for evaluating the quality of the bamboo shoots, and the taste and nutritional ingredients of the bamboo shoots are closely related to the indexes. At present, the old and tender fresh degree of the bamboo shoots is usually judged by adopting artificial sense organs in the market, and the accuracy and the precision of the bamboo shoots are difficult to meet the requirements. And the quality classification of the bamboo shoots is required before the bamboo shoots enter the market, and the bamboo shoots with good quality are difficult to quickly and accurately select in the trade market before the bamboo shoots enter the market.
Therefore, the method for rapidly and accurately judging the tenderness and freshness of the bamboo shoots has important significance for quality evaluation and market value of the bamboo shoots, and can promote creation of better economic value.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for judging the tender and fresh degree of bamboo shoots and application thereof aiming at the defects of the prior art. The method is simple and feasible in technology and good in reproducibility, can realize judgment of the tenderness and freshness of the bamboo shoots, provides an important reference for quality evaluation of the bamboo shoots, facilitates quality classification of the bamboo shoots before the bamboo shoots enter market sales, promotes income increase of bamboo shoot farmers, provides theoretical basis for development and high-value utilization of bamboo shoot resources, better promotes healthy development of bamboo shoot industry, creates larger economic value and has good application prospect.
In order to solve the technical problems, the invention adopts the following technical scheme: a method for determining the tenderness and freshness of bamboo shoots, the method comprising the steps of:
s1, sampling: according to the variety of the bamboo shoots, extracting corresponding sample numbers of the bamboo shoots;
s2, observing the appearance: checking whether the appearance of the number of the bamboo shoot samples extracted in S1 is full, whether the bamboo shoot samples are rotten, whether the bamboo shoot samples have pest spots, whether the bamboo shoot samples have no pest spots, whether the basal cuts are smooth, obtaining the number of the bamboo shoot individuals with good appearance, and obtaining the ratio of the number of the bamboo shoot individuals with good appearance in the number of the bamboo shoot samples, wherein the ratio is recorded as x 1 ；
S3, hardness measurement: selecting hardness measuring points on individual bamboo shoots of the number of the bamboo shoot samples extracted in the S1, and measuring the hardness measuring points by using a digital display hardness testerRecording the reading to obtain the hardness value of the bamboo shoots; obtaining the individual number of the bamboo shoots with the hardness value smaller than or equal to the acceptable hardness value, and obtaining the ratio of the individual number of the bamboo shoots with the hardness value smaller than or equal to the acceptable hardness value in the number of the extracted bamboo shoot samples, and marking the ratio as x 2 ；
S4, measuring moisture: measuring the moisture in the middle of the individual bamboo shoots with the number of the bamboo shoot samples extracted in the step S1 by adopting a moisture rapid detector to obtain the moisture content of the bamboo shoots; obtaining the individual number of the bamboo shoots with the water content of more than or equal to the acceptable water content, and obtaining the ratio of the individual number of the bamboo shoots with the water content of more than or equal to the acceptable water content in the number of the extracted bamboo shoot samples, and recording as x 3 ；
S5, evaluating: by x obtained in S2 1 X obtained in S3 2 And x obtained in S4 3 Obtaining a scoring formula for judging the tender and fresh degree of the bamboo shoots: y= (20%. X 1 +50％·x 2 +30％·x 3 ) And judging that the bamboo shoots are fresh and tender when the x is 100 and the y is more than or equal to 85.
Preferably, the varieties of the bamboo shoots in the S1 are phyllostachys pubescens winter bamboo shoots, phyllostachys pubescens spring bamboo shoots, phyllostachys pubescens bamboo shoots, early bamboo shoots covered, early bamboo shoots, chicken feeding bamboo shoots and Mao Zhubian bamboo shoots; the number of samples extracted from the phyllostachys pubescens winter bamboo shoots, phyllostachys pubescens spring bamboo shoots and phyllostachys pubescens bamboo shoots accounts for 20% of the total amount; the number of samples extracted for covering the early bamboo shoots, the feed chicken bamboo shoots and the Mao Zhubian bamboo shoots accounts for 40% of the total amount.
Preferably, hardness measurement points of the early bamboo shoots, the pubescent bamboo shoots, the spring bamboo shoots, the early bamboo shoots and the chicken-feeding bamboo shoots are all 1/5 of the length of the bamboo shoot body above the bamboo shoot basal incision; the hardness measurement point of the phyllostachys pubescens is the middle part of the bamboo shoot body; the hardness measurement point of the green bamboo shoots is 1/8 of the position above the notch of the bamboo shoot base; if a bamboo joint is encountered in the hardness measurement, the position of the upper side of the bamboo joint is measured.
Preferably, the acceptable hardness values in S3 are: the acceptable hardness value of the bamboo shoot, the phyllostachys pubescens winter bamboo shoot, the phyllostachys pubescens spring bamboo shoot and the early bamboo shoot is 15; the acceptable hardness values of the feed chicken bamboo shoots and green bamboo shoots were 14; the acceptable hardness value of phyllostachys pubescens shoots is 18.
Preferably, the acceptable moisture content in S4 is: the acceptable water content of the phyllostachys pubescens spring bamboo shoots, the early bamboo shoots covered, the early bamboo shoots, the chicken bamboo shoots and the green bamboo shoots is 88 percent, the acceptable water content of the phyllostachys pubescens winter bamboo shoots is 82 percent, and the acceptable water content of the phyllostachys pubescens whip bamboo shoots is 73 percent.
The method for judging the tender freshness of the bamboo shoots is used for rapidly judging the tender freshness of the bamboo shoots in a trade market.
Compared with the prior art, the invention has the following advantages:
the invention is based on the fact that appearance, hardness (tenderness) and moisture are important indexes for evaluating the quality of the bamboo shoots, and the taste and the nutritional ingredients of the bamboo shoots are closely related to the bamboo shoots; the method has the advantages that the appearance inspection is adopted, the moisture is directly measured by utilizing the moisture measuring instrument, and the hardness measurement is carried out after the shells of the bamboo shoots are removed by utilizing the digital display hardness meter, so that the tenderness and freshness of the bamboo shoots are judged, the data support is provided for the quality evaluation of the bamboo shoots, and the artificial sensory judgment mode is avoided. The method disclosed by the invention is simple and feasible in technology and good in reproducibility, can be used for judging the tenderness and freshness of the bamboo shoots, provides an important reference for quality evaluation of the bamboo shoots, creates a larger economic value, and has a good application prospect.
The technical scheme of the invention is further described in detail through the drawings and the embodiments.
Drawings
FIG. 1 is a graph showing the ratio of the number of samples of different varieties of bamboo shoots that reached acceptable hardness at different hardness measurement points.
Fig. 2 is a schematic diagram of the measurement of the hardness measurement point in the middle of the shoot body.
FIG. 3 is a schematic illustration of the measurement of the hardness measurement point 1/5 of the length of the shoot above the base cut.
FIG. 4 is a schematic illustration of the measurement of the hardness measurement point 1/8 above the base cut.
Detailed Description
Example 1
The method for judging the tender and fresh degree of the bamboo shoots provided by the embodiment comprises the following steps:
s1, sampling: in the trade market, taking a stack of moso bamboo winter bamboo shoots of a certain merchant as a batch, wherein the total amount is 100, and randomly extracting 20 moso bamboo winter bamboo shoot samples from the batch;
s2, observing the appearance: checking whether the appearance of the number of the phyllostachys pubescens winter bamboo shoot samples extracted in S1 is full, whether the phyllostachys pubescens winter bamboo shoot samples are rotten, whether pest and disease spots exist, whether the base cuts are smooth, obtaining 19 bamboo shoot individuals with good appearance, obtaining the percentage of the number of the bamboo shoot individuals with good appearance in the number of the phyllostachys pubescens winter bamboo shoot samples to be 95%, and marking as x 1 ；
S3, hardness measurement: selecting hardness measuring points on individual bamboo shoots of the number of the phyllostachys pubescens winter bamboo shoot samples extracted in the step S1, measuring the hardness measuring points by adopting a digital display sclerometer, and recording readings to obtain hardness values of the bamboo shoots; obtaining 17 individual bamboo shoots with hardness value less than or equal to acceptable hardness value, and obtaining the ratio of the individual bamboo shoots with hardness value less than or equal to acceptable hardness value to the number of samples of 85%, and marking as x 2 ；
The hardness measurement point of the phyllostachys pubescens winter bamboo shoots is 1/5 of the length of a bamboo shoot body above a bamboo shoot basal incision; the acceptable hardness value of the phyllostachys pubescens winter bamboo shoots is 15;
s4, measuring moisture: measuring the moisture in the middle of the individual bamboo shoots of the number of the moso bamboo winter bamboo shoot samples extracted in the step S1 by a moisture rapid detector to obtain the moisture content of the bamboo shoots; obtaining 18 individual bamboo shoots with the moisture content of more than or equal to the acceptable moisture content, and obtaining the ratio of the individual bamboo shoots with the moisture content of more than or equal to the acceptable moisture content to the sample number of 90 percent, and recording as x 3 The method comprises the steps of carrying out a first treatment on the surface of the The acceptable moisture content of the phyllostachys pubescens winter bamboo shoots is 82%;
s5, evaluating: by x obtained in S2 1 X obtained in S3 2 And x obtained in S4 3 Obtaining a scoring formula for judging the tender and fresh degree of the bamboo shoots: y= (20%. X 1 +50％·x 2 +30％·x 3 )×100＝(20％×0.95+50％×0.85+30％×0.90)×100＝88.5；
Therefore, y=88.5 is larger than or equal to 85, and the fresh meat quality of the phyllostachys pubescens shoots in the batch is judged to be tender.
Example 2
The method for judging the tender and fresh degree of the bamboo shoots provided by the embodiment comprises the following steps:
s1, sampling: in the trade market, a certain merchant stack of early bamboo shoots is taken as a batch, the total amount is 100, and the number of early bamboo shoot samples in the batch is randomly extracted to 40;
s2, observing the appearance: checking whether the appearance of the number of early bamboo shoots sampled in S1 is full, whether the early bamboo shoots are rotten, whether the early bamboo shoots have pest spots, whether the early bamboo shoots have no pest spots, whether the basal cuts are smooth, obtaining 37 bamboo shoots with good appearance, and obtaining that the ratio of the number of the early bamboo shoots with good appearance to the number of the early bamboo shoots is 92.5%, and marking as x 1 ；
S3, hardness measurement: selecting hardness measuring points on the individual bamboo shoots of the number of early bamboo shoot samples extracted in the step S1, measuring the hardness measuring points by a digital display sclerometer, and recording readings to obtain hardness values of the bamboo shoots; obtaining 36 individual bamboo shoots with hardness value less than or equal to acceptable hardness value, and obtaining the ratio of the individual bamboo shoots with hardness value less than or equal to acceptable hardness value to the number of samples of 90 percent, and marking as x 2 ；
The hardness measurement point of the early bamboo shoots is 1/5 of the position above the notch of the basal part of the bamboo shoots; the acceptable hardness value of the early bamboo shoots is 15;
s4, measuring moisture: measuring the moisture in the middle of the individual bamboo shoots of the number of early bamboo shoot samples extracted in the step S1 by adopting a moisture rapid detector to obtain the moisture content of the bamboo shoots; obtaining 40 individual bamboo shoots with the moisture content of more than or equal to the acceptable moisture content, and obtaining the ratio of the individual bamboo shoots with the moisture content of more than or equal to the acceptable moisture content to the sample number as 100 percent, and recording as x 3 The method comprises the steps of carrying out a first treatment on the surface of the The acceptable moisture content of the early bamboo shoots is 88%;
s5, evaluating: by x obtained in S2 1 X obtained in S3 2 And x obtained in S4 3 Obtaining a scoring algorithm for judging the tender and fresh degree of the bamboo shootsThe formula: y= (20%. X 1 +50％·x 2 +30％·x 3 )×100＝(20％×0.925+50％×0.9+30％×1)×100＝93.5；
Therefore, y=93.5.gtoreq.85 judges that the batch of early bamboo shoots is fresh and tender in meat quality.
Example 3
The method for judging the tender and fresh degree of the bamboo shoots provided by the embodiment comprises the following steps:
s1, sampling: in the trade market, taking a stack of green bamboo shoots of a certain merchant as a batch, wherein the total amount of the green bamboo shoots is 100, and randomly extracting 20 green bamboo shoot samples from the batch;
s2, observing the appearance: checking whether the appearance of the number of the green bamboo shoots sampled in S1 is full, whether the green bamboo shoots are rotten, whether the green bamboo shoots have pest spots, whether the green bamboo shoots have no pest spots, whether the basal cuts are smooth, obtaining 18 bamboo shoot individuals with good appearance, and obtaining the ratio of the number of the bamboo shoot individuals with good appearance in the number of the bamboo shoot samples to be 90%, wherein the ratio is marked as x 1 ；
S3, hardness measurement: selecting hardness measuring points on the individual bamboo shoots of the number of the green bamboo shoot samples extracted in the S1, measuring the hardness measuring points by adopting a digital display sclerometer, and recording readings to obtain the hardness value of the bamboo shoots; obtaining 16 individual bamboo shoots with hardness value less than or equal to acceptable hardness value, and obtaining the ratio of the individual bamboo shoots with hardness value less than or equal to acceptable hardness value in the number of samples as 80%, and recording as x 2 ；
The hardness measurement point of the green bamboo shoots is 1/8 of the position above the notch of the bamboo shoot base; the acceptable hardness value of the green bamboo shoots is 14;
s4, measuring moisture: measuring the moisture in the middle of the individual bamboo shoots of the number of the green bamboo shoot samples extracted in the step S1 by adopting a moisture rapid detector to obtain the moisture content of the bamboo shoots; obtaining 20 individual bamboo shoots with the moisture content of more than or equal to the acceptable moisture content, and obtaining the ratio of the individual bamboo shoots with the moisture content of more than or equal to the acceptable moisture content to the sample number as 100 percent, and recording as x 3 The method comprises the steps of carrying out a first treatment on the surface of the The green bamboo shoots can be connectedMoisture content was 88%;
s5, evaluating: by x obtained in S2 1 X obtained in S3 2 And x obtained in S4 3 Obtaining a scoring formula for judging the tender and fresh degree of the bamboo shoots: y= (20%. X 1 +50％·x 2 +30％·x 3 )×100＝(20％×0.9+50％×0.+30％×1)×100＝88；
Therefore, y=88.gtoreq.85 judges that the green bamboo shoots of the batch are tender in fresh meat.
The step of obtaining the scoring formula for judging the tender and fresh degree of the bamboo shoots in the invention is to determine the weight coefficient of each index of the bamboo shoots according to a coefficient of variation method, wherein the coefficient of variation calculation formula is as follows:
the calculation formula of each index weight is as follows:
in the formulas (1) and (2): v (V) i A coefficient of variation representing the index of item i; w (W) i A weight representing the i-th index; sigma (sigma) i Standard deviation representing the index of the i-th item; x is X i The arithmetic mean of the i-th index is represented.
The experimental process comprises the following steps: for each bamboo shoot to the trade market, 20 individual households are randomly selected, and a corresponding number of samples (20 samples are extracted from the phyllostachys pubescens winter bamboo shoots, phyllostachys pubescens spring bamboo shoots and phyllostachys pubescens bamboo shoots, 40 samples are extracted from the early bamboo shoots, the chicken feeding bamboo shoots and the Mao Zhubian bamboo shoots) are respectively extracted, and all the samples are large in size, and the bamboo shoot bodies are good. Detecting the appearance, hardness and moisture in time to obtain the percentage of individuals meeting the requirements to the number of samples, as shown in Table 1;
TABLE 1 means of appearance, hardness and moisture of different bamboo shoots
From the data in table 1, formulas (1) and (2), the mean, standard deviation, coefficient of variation and weight of appearance, hardness and moisture were calculated as shown in table 2;
TABLE 2 mean, standard deviation, coefficient of variation and weight for appearance, hardness and moisture
| Index (I) | Appearance of | Hardness of | Moisture content |
| Mean value of | 91.69 | 85.36 | 95.73 |
| Standard deviation of | 1.71 | 4.02 | 2.63 |
| Coefficient of variation | 0.0187 | 0.0470 | 0.0275 |
| Weighting of | 0.200 | 0.505 | 0.295 |
According to the data in table 2, a comprehensive scoring formula for judging the tender and fresh degree of the bamboo shoots is finally obtained:
y＝(20％·x 1 +50％·x 2 +30％·x 3 )×100
carrying out an experiment of determining acceptable hardness values of different varieties of bamboo shoots, wherein the experiment process comprises the steps of randomly selecting 20 experimenters, determining which position above the base of the bamboo shoot is tender in meat by using artificial sense after each experimenter peels a fresh bamboo shoot of the same variety, measuring the hardness value of the position by using a hardness tester, and finally determining the maximum value in 20 data as the acceptable hardness value of the bamboo shoot, wherein the experimental result is shown in table 3;
according to table 3, an acceptable hardness value of 15 is obtained for the cover of early bamboo shoots, phyllostachys pubescens winter bamboo shoots, phyllostachys pubescens spring bamboo shoots and early bamboo shoots; the acceptable hardness values of the feed chicken bamboo shoots and green bamboo shoots were 14; the acceptable hardness value of phyllostachys pubescens shoots is 18.
TABLE 3 determination of acceptable hardness values for different varieties of bamboo shoots
The method comprises the following steps of carrying out a determination experiment of hardness value measurement points on different varieties of bamboo shoots, wherein 50 fresh phyllostachys pubescens winter bamboo shoots, phyllostachys pubescens spring bamboo shoots and phyllostachys pubescens bamboo shoots are randomly extracted, 100 fresh early-covered bamboo shoots, chicken-fed bamboo shoots and phyllostachys pubescens whip bamboo shoots are randomly extracted, after the shells of the bamboo shoots are peeled off, hardness values are measured at 1/10, 1/8, 1/5, 1/4 and 1/2 positions above the base of a bamboo shoot body respectively, and if bamboo joints are encountered, the hardness values are measured at the upper sides of bamboo joints. The ratio of the hardness values of the different types of bamboo shoot samples at all the measurement points to the acceptable hardness values is calculated according to the measured hardness values, and the experimental results are shown in Table 4. FIG. 2 is a schematic illustration of the measurement of hardness measurement points in the middle of a shoot; FIG. 3 is a schematic illustration of the measurement of the hardness measurement point 1/5 of the length of the bamboo shoot above the base cut; FIG. 4 is a schematic illustration of the measurement of the hardness measurement point 1/8 above the base cut.
The data in Table 4 are converted into a line graph as shown in FIG. 1, and it can be found that the ratio of the hardness values of phyllostachys pubescens spring bamboo shoots, phyllostachys pubescens winter bamboo shoots, early bamboo shoots covered, early bamboo shoots and chicken feed bamboo shoots on 1/10 and 1/8 hardness measurement points is lower, and the ratio of the hardness values on 1/5 hardness measurement points on the acceptable hardness values is more than 80%, so that the position 1/5 above the base of the bamboo shoot body is selected as the hardness measurement point of phyllostachys pubescens spring bamboo shoots, phyllostachys pubescens winter bamboo shoots, early bamboo shoots covered, early bamboo shoots and chicken feed bamboo shoots; the ratio of the hardness value to the acceptable hardness value is more than 80% on 1/2 hardness measuring point, so the middle part of the bamboo shoot body is selected as the hardness measuring point of the bamboo shoot; the ratio of the hardness value of the green bamboo shoot at the 1/8 position hardness measuring point to the acceptable hardness value is more than 80%, so that the position 1/8 above the base of the bamboo shoot body is selected as the green bamboo shoot hardness measuring point.
TABLE 4 ratio of hardness values of different varieties of bamboo shoot samples at various measurement points to acceptable hardness values (%)
Determination of acceptable moisture content: randomly extracting 20 fresh phyllostachys pubescens winter bamboo shoots, phyllostachys pubescens spring bamboo shoots and phyllostachys pubescens bamboo shoots, randomly extracting 40 fresh old bamboo shoots, feed chicken bamboo shoots and phyllostachys pubescens whip bamboo shoots, standing for 48 hours, removing shells, measuring moisture, taking respective average values to determine acceptable moisture content of various bamboo shoots, and obtaining experimental results shown in table 5;
finally, the acceptable water content of the phyllostachys pubescens spring bamboo shoots, the cover early bamboo shoots, the feed chicken bamboo shoots and the green bamboo shoots is 88 percent, the acceptable water content of the phyllostachys pubescens winter bamboo shoots is 82 percent, and the acceptable water content of the phyllostachys pubescens whip bamboo shoots is 73 percent.
TABLE 5 moisture content of various bamboo shoots after 48 hours
The above description is only of the preferred embodiments of the present invention, and is not intended to limit the present invention. Any simple modification, variation and equivalent variation of the above embodiments according to the technical substance of the invention still fall within the scope of the technical solution of the invention.
Claims (6)
1. A method for judging the tender and fresh degree of bamboo shoots, which is characterized by comprising the following steps:
s1, sampling: according to the variety of the bamboo shoots, extracting corresponding sample numbers of the bamboo shoots;
s2, observing the appearance: checking whether the appearance of the number of the bamboo shoot samples extracted in S1 is full, whether the bamboo shoot samples are rotten, whether the bamboo shoot samples have pest spots, whether the bamboo shoot samples have no pest spots, whether the basal cuts are smooth, obtaining the number of the bamboo shoot individuals with good appearance, and obtaining the ratio of the number of the bamboo shoot individuals with good appearance in the number of the bamboo shoot samples, wherein the ratio is recorded as x 1 ；
S3, hardness measurement: selecting hardness measuring points on the individual bamboo shoots of the number of the bamboo shoot samples extracted in the S1, measuring the hardness measuring points by adopting a digital display hardness meter, and recording readings to obtain the hardness value of the bamboo shoots; obtaining the individual number of the bamboo shoots with the hardness value smaller than or equal to the acceptable hardness value, and obtaining the ratio of the individual number of the bamboo shoots with the hardness value smaller than or equal to the acceptable hardness value in the number of the extracted bamboo shoot samples, and marking the ratio as x 2 ；
S4, measuring moisture: measuring the moisture in the middle of the individual bamboo shoots with the number of the bamboo shoot samples extracted in the step S1 by adopting a moisture rapid detector to obtain the moisture content of the bamboo shoots; obtaining the individual number of the bamboo shoots with the water content of more than or equal to the acceptable water content, and obtaining the extraction of the individual number of the bamboo shoots with the water content of more than or equal to the acceptable water contentThe ratio of the number of bamboo shoots samples is denoted as x 3 ；
S5, evaluating: by x obtained in S2 1 X obtained in S3 2 And x obtained in S4 3 Obtaining a scoring formula for judging the tender and fresh degree of the bamboo shoots: y= (20%. X 1 +50％·x 2 +30％·x 3 ) And judging that the bamboo shoots are fresh and tender when the x is 100 and the y is more than or equal to 85.
2. The method of claim 1, wherein the varieties of the bamboo shoots in S1 are phyllostachys pubescens winter bamboo shoots, phyllostachys pubescens spring bamboo shoots, phyllostachys pubescens bamboo shoots, cover early bamboo shoots, chicken bamboo shoots and Mao Zhubian bamboo shoots; the number of samples extracted from the phyllostachys pubescens winter bamboo shoots, phyllostachys pubescens spring bamboo shoots and phyllostachys pubescens bamboo shoots accounts for 20% of the total amount; the number of samples extracted for covering the early bamboo shoots, the feed chicken bamboo shoots and the Mao Zhubian bamboo shoots accounts for 40% of the total amount.
3. The method of claim 2, wherein the hardness measurement point in S3 is: the hardness measurement points of the early bamboo shoots, the phyllostachys pubescens winter bamboo shoots, the phyllostachys pubescens spring bamboo shoots, the early bamboo shoots and the bamboo shoots for chicken feeding are all 1/5 of the length of the bamboo shoot body above the bamboo shoot basal incision; the hardness measurement point of the phyllostachys pubescens is the middle part of the bamboo shoot body; the hardness measurement point of the green bamboo shoots is 1/8 of the position above the notch of the bamboo shoot base.
4. A method according to claim 3, wherein the acceptable hardness value in S3 is: the acceptable hardness value of the bamboo shoot, the phyllostachys pubescens winter bamboo shoot, the phyllostachys pubescens spring bamboo shoot and the early bamboo shoot is 15; the acceptable hardness values of the feed chicken bamboo shoots and green bamboo shoots were 14; the acceptable hardness value of phyllostachys pubescens shoots is 18.
5. The method of claim 2, wherein the acceptable moisture content in S4 is: the acceptable water content of the phyllostachys pubescens spring bamboo shoots, the early bamboo shoots covered, the early bamboo shoots, the chicken bamboo shoots and the green bamboo shoots is 88 percent, the acceptable water content of the phyllostachys pubescens winter bamboo shoots is 82 percent, and the acceptable water content of the phyllostachys pubescens whip bamboo shoots is 73 percent.
6. Use of the method according to any one of claims 1-5, characterized in that the method for determining the tenderness of bamboo shoots is used for rapid determination of the tenderness of bamboo shoots in a trade market.
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