WO2015061958A1 - 竹笋加工品及加工方法 - Google Patents

竹笋加工品及加工方法 Download PDF

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Publication number
WO2015061958A1
WO2015061958A1 PCT/CN2013/086121 CN2013086121W WO2015061958A1 WO 2015061958 A1 WO2015061958 A1 WO 2015061958A1 CN 2013086121 W CN2013086121 W CN 2013086121W WO 2015061958 A1 WO2015061958 A1 WO 2015061958A1
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bamboo shoots
bamboo
fresh
citric acid
shoots
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PCT/CN2013/086121
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English (en)
French (fr)
Inventor
陈子虎
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陈子虎
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Priority to PCT/CN2013/086121 priority Critical patent/WO2015061958A1/zh
Publication of WO2015061958A1 publication Critical patent/WO2015061958A1/zh

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    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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

Definitions

  • the invention relates to a food and a processing method thereof, in particular to a bamboo shoot processed product and a processing method thereof.
  • bamboo shoots are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene and multivitamins are excellent health vegetables.
  • bamboo is a major bamboo species, and its young buds are delicious and are regarded as treasures in the dish.
  • fresh bamboo shoots are not resistant to storage and long-distance transportation.
  • the traditional practice is to wait for bamboo shoots to grow into bamboo shoots, then excavate, peel, steam, squeeze, and dry to make dried bamboo shoots. When the dried bamboo shoots are eaten, they need to be re-watered and then sliced.
  • the time required for the dried bamboo shoots to re-inflate generally takes one or two days, so the preparation process is troublesome; and if it is made into dried bamboo shoots, if it is not properly preserved, the dried bamboo shoots are easily changed from golden yellow to black. Not only affecting the appearance of dried bamboo shoots but also affecting quality.
  • CN201210206397.0 discloses a method for biological preservation of fresh bamboo shoots, however, it is used for fresh-keeping processing of fresh bamboo shoots rather than for pressing bamboo shoots.
  • a bamboo shoot processed product comprising a bamboo shoot and a citric acid, the bamboo shoot being formed by slicing fresh flat bamboo shoots after pressing, the citric acid being immersed in the bamboo shoots by immersing the bamboo shoots in a predetermined concentration of citric acid solution Get it inside.
  • the steps of forming the bamboo shoots are as follows: cooking the freshly baked bamboo shoots; cooling the fresh bamboo shoots after cooking; pressing the cooled fresh bamboo shoots to form the fresh flat bamboo shoots; and taking out the fresh flat bamboo shoots for slicing and washing .
  • the fresh bamboo shoots are bamboo shoots of bamboo.
  • the direction of the slice is parallel to the direction of the bamboo shoots.
  • the concentration of the citric acid solution is 2.6 to 6%.
  • the concentration of the citric acid solution is 3.5 to 5.0%.
  • a bamboo shoot processing method comprising the steps of: cooking freshly-baked bamboo shoots; cooling the fresh bamboo shoots after cooking; pressing the cooled fresh bamboo shoots to form the fresh flat bamboo shoots; taking the fresh flat bamboo shoots for slicing And washing to form a bamboo shoot; soaking the bamboo shoots in a predetermined concentration of citric acid solution; and draining the soaked bamboo shoots and packaging.
  • the fresh bamboo shoots are bamboo shoots of bamboo.
  • the direction of the slice is parallel to the direction of the bamboo shoots.
  • the concentration of the citric acid solution is 2.6 to 6%.
  • the above bamboo shoot processed product contains citric acid, and the addition of citric acid can improve the storage time of the bamboo shoots without preservatives; and the processing process is simple before eating.
  • the bamboo shoot processed product of the embodiment of the invention comprises bamboo shoots and citric acid.
  • the bamboo shoots are formed by slicing fresh flat bamboo shoots.
  • Citric acid is obtained by immersing the bamboo shoots in a predetermined concentration of citric acid solution and then immersing them in the bamboo shoots.
  • the steps of forming the bamboo shoots are as follows: firstly, the freshly baked bamboo shoots are steamed; then, the fresh bamboo shoots after cooling are cooled; then, the cooled fresh bamboo shoots are pressed to form the fresh flat bamboo shoots; Fresh flat bamboo shoots are sliced and cleaned.
  • the washed bamboo shoots are placed in a citric acid solution for soaking; after that, the soaked bamboo shoots are drained to obtain the above-mentioned bamboo shoot processed products.
  • the dried soaked bamboo shoots can be packaged, for example, vacuum-packed.
  • fresh bamboo shoots are preferably bamboo shoots of bamboo.
  • bamboo shoots have a large volume and are more suitable for pressing and pressing.
  • the direction of the slices is preferably parallel to the direction of the bamboo shoots, so that the slices can be oriented perpendicular to the direction of the bamboo shoots fibers, and such bamboo shoots can be better when eaten.
  • the crisp taste is preferably parallel to the direction of the bamboo shoots, so that the slices can be oriented perpendicular to the direction of the bamboo shoots fibers, and such bamboo shoots can be better when eaten. The crisp taste.
  • the concentration of the citric acid solution may be 2.6 to 6%, preferably 3.5 to 5.0%.
  • the temperature of the citric acid solution can be greater than or equal to 50 °C, and the soaking time can be greater than or equal to 3 Minutes.
  • the storage time of the bamboo shoots can be improved. For example, after being immersed in a predetermined concentration of citric acid solution, the storage time of the bamboo shoots is generally more than eight months.
  • the above-mentioned bamboo shoot processed products can be directly eaten, but in order to obtain a better taste, the boiled water can be firstly boiled, then fried, boiled, mixed, stewed and the like.
  • the fresh flat bamboo shoots do not need to be dried and contain citric acid.
  • citric acid By adding citric acid, the storage time of the bamboo shoots can be improved without preservatives, so the consumption is convenient and safe; and the processing process before the eating is simple, so Easy to eat.
  • the above-mentioned bamboo shoot processed products can be stored for a long period of time without any other protective agent and other additives, and have a better taste, and are safe to eat, and are natural healthy foods.
  • the processed bamboo shoots of the embodiments of the present invention have a better shelf life and a better mouthfeel.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明公开了一种竹笋加工品，其包括笋片及柠檬酸，该笋片是由压榨后的鲜扁平笋切片后形成，该柠檬酸是由预定浓度的柠檬酸溶液浸泡该笋片后浸入到该笋片内获得。本发明还提供一种竹笋加工方法。上述竹笋加工品具有可简化食用准备过程且易于保存的优点。

Description

竹笋加工品及加工方法 说明书
竹笋加工品及加工方法
技术领域
本发明涉及一种食品及其加工方法，尤其是涉及一种竹笋加工品及加工方法。
背景技术
竹笋含有丰富的蛋白质、氨基酸、脂肪、糖类、钙、磷、铁、胡萝卜素及多种维生素是优良的保健蔬菜。
中国有竹子种类繁多，且大部分的幼芽可供作笋食用。以毛竹为例，毛竹是一种主要的竹种，其幼芽清香鲜美，而被视为菜中珍品。然而，新鲜的毛竹笋不耐储藏和长途运输。
为便于储藏和运输，传统的做法是等竹笋长成明笋后，再将其挖出、去皮、蒸煮、压榨、晒干，以制作成笋干。笋干在吃的时候，需要重新用水泡涨，再切片。
然而，如果不加入添加剂，笋干重新泡涨所需的时间一般需要一两天，因此食用准备过程麻烦；并且制作成笋干后，若保存不当，笋干容易从金黄色变成黑色，这不仅影响笋干外观也会影响质量。
CN201210206397.0 号专利申请公开了一种鲜竹笋的生物保鲜加工方法，然而，其是用于鲜竹笋的保鲜加工而不是用于压榨笋。
发明内容
有鉴于此，有必要提供一种新的竹笋加工品及加工方法，其可简化食用准备过程且易于保存。
一种竹笋加工品，其包括笋片及柠檬酸，该笋片是由压榨后的鲜扁平笋切片后形成，该柠檬酸是由预定浓度的柠檬酸溶液浸泡该笋片后浸入到该笋片内获得。
该笋片的形成步骤如下：将去壳的鲜竹笋进行蒸煮；冷却蒸煮后的鲜竹笋；将冷却后的鲜竹笋进行压榨，以形成该鲜扁平笋；及取出该鲜扁平笋进行切片及清洗。
该鲜竹笋是毛竹的竹笋。
该鲜扁平笋进行切片时，切片的方向是与笋节方向相平行。
该柠檬酸溶液的浓度为 2.6~6% 。
该柠檬酸溶液的浓度为 3.5~5.0% 。
一种竹笋加工方法，其包括以下步骤：将去壳的鲜竹笋进行蒸煮；冷却蒸煮后的鲜竹笋；将冷却后的鲜竹笋进行压榨，以形成该鲜扁平笋；取出该鲜扁平笋进行切片及清洗，以形成笋片；将该笋片浸泡到预定浓度的柠檬酸溶液中；及沥干浸泡后的笋片并进行包装。
该鲜竹笋是毛竹的竹笋。
该鲜扁平笋进行切片时，切片的方向是与笋节方向相平行。
该柠檬酸溶液的浓度为 2.6~6% 。
上述竹笋加工品中包含柠檬酸，通过柠檬酸的加入，无需防腐剂即可提升笋片的储藏时间；并且在食用前加工过程简单。
附图说明
无
具体实施方式
以下将结合具体实施方式对本发明的竹笋加工品及加工方法进行进一步的说明。
本发明实施例的竹笋加工品包括笋片及柠檬酸。其中，笋片是由压榨后的鲜扁平笋切片形成。柠檬酸是由预定浓度的柠檬酸溶液浸泡笋片后浸入到笋片内获得。
详细来说，笋片的形成步骤如下：首先是将去壳的鲜竹笋进行蒸煮；接着，冷却蒸煮后的鲜竹笋；接着，将冷却后的鲜竹笋进行压榨，以形成该鲜扁平笋；取出鲜扁平笋进行切片及清洗。清洗后的笋片放入到柠檬酸溶液进行浸泡；之后，沥干浸泡后的笋片以获得上述竹笋加工品。可以理解，为便于产业化及销售，沥干浸泡后的笋片可以进行包装，例如进行真空包装。
其中，鲜竹笋优选采用的是毛竹的竹笋。毛竹的竹笋具有较大的体积，较适于进行压榨及压榨后切片。
在对鲜扁平笋进行切片时，切片的方向优选是与笋节方向相平行的方向，这样切片可以使得切片的方向是与竹笋纤维的方向相垂直，这样的笋片在食用时可具有较佳的脆口感。
在用柠檬酸 溶液浸泡笋片时，柠檬酸溶液的浓度可为 2.6~6% ，优选为 3.5~5.0% 。浸泡时，柠檬酸 溶液的温度可大于或等于 50 ℃，浸泡的时间可大于或等于 3 分钟。通过柠檬酸溶液的浸泡，可以提升笋片的储藏时间，例如经过预定浓度的柠檬酸溶液浸泡后，笋片的储藏时间一般可达八个月以上。
上述 竹笋加工品可以直接食用，但为获得更好的口感，可以先用开水焯过再进行炒、煮、拌、炖等食用加工。
上述 竹笋加工品中，鲜扁平笋无需晒干且包含柠檬酸，通过柠檬酸的加入，无需防腐剂就可提升笋片的储藏时间，因此食用方便、安全；并且在食用前加工过程简单，因此可便于食用。此外，上述竹笋加工品无需其他防护剂及其他添加剂即可长期保存且具有较佳的口感，食用安全，是天然的健康食品。
具体实施例
取去壳的毛竹竹笋 200 千克，进行蒸煮、冷却，压榨，取出切片、清洗，准备好 9 份重量质量为 2 千克的样品，然后采用不同浓度的柠檬酸溶液进行浸泡，实验结果如表 1 所示。
表 1
样品序号 柠檬酸溶液浓度 保存时间及口感
1 2% 小于 8 个月、口感好
2 2.6% 大于 8 个月、口感好
3 3.0% 大于 8 个月、口感好
4 3.5% 大于 10 个月、口感好
5 4.0% 大于 10 个月、口感好
6 4.5% 大于 10 个月、口感好
7 5.0% 大于 10 个月、口感好
8 6.0% 大于 10 个月、口感好
9 6.3% 大于 10 个月、口感一般
从表 1 可以看出，本发明实施例的竹笋加工品同时具有较佳的保存期及较佳的口感。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等，均应包含在本发明的保护范围之内。　　

Claims (1)

1、 一种竹笋加工品，其特征在于：包括笋片及柠檬酸，该笋片是由压榨后的鲜扁平笋切片后形成，该柠檬酸是由预定浓度的柠檬酸溶液浸泡该笋片后浸入到该笋片内获得。
2、 如权利要求 1 所述的竹笋加工品，其特征在于：该笋片的形成步骤如下：
将去壳的鲜竹笋进行蒸煮；
冷却蒸煮后的鲜竹笋；
将冷却后的鲜竹笋进行压榨，以形成该鲜扁平笋；及
取出该鲜扁平笋进行切片及清洗。
3、 如权利要求 2 所述的竹笋加工品，其特征在于：该鲜竹笋是毛竹的竹笋。
4、 如权利要求 2 所述的竹笋加工品，其特征在于：该鲜扁平笋进行切片时，切片的方向是与笋节方向相平行。
5、 如权利要求 1 所述的竹笋加工品，其特征在于：该柠檬酸溶液的浓度为 2.6~6% 。
6、 如权利要求 5 所述的竹笋加工品，其特征在于：该柠檬酸溶液的浓度为 3.5~5.0% 。
7、 一种竹笋加工方法，其包括以下步骤：
将去壳的鲜竹笋进行蒸煮；
冷却蒸煮后的鲜竹笋；
将冷却后的鲜竹笋进行压榨，以形成该鲜扁平笋；
取出该鲜扁平笋进行切片及清洗，以形成笋片；
将该笋片浸泡到预定浓度的柠檬酸溶液中；及
沥干浸泡后的笋片并进行包装。
8、 如权利要求 7 所述的竹笋加工方法，其特征在于：该鲜竹笋是毛竹的竹笋。
9、 如权利要求 7 所述的竹笋加工方法，其特征在于：该鲜扁平笋进行切片时，切片的方向是与笋节方向相平行。
10、 如权利要求 7 所述的竹笋加工方法，其特征在于：该柠檬酸溶液的浓度为 2.6~6% 。
PCT/CN2013/086121 2013-10-29 2013-10-29 竹笋加工品及加工方法 WO2015061958A1 (zh)

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CN110235935A (zh) * 2019-05-22 2019-09-17 重庆市林业科学研究院 一种鲜笋保鲜剂及制备方法与应用
CN111671061A (zh) * 2020-07-10 2020-09-18 宁波浙东大竹海景区开发有限公司 一种生鲜笋处理方法及生鲜笋食品制备工艺

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CN102805146A (zh) * 2012-08-28 2012-12-05 湖南省林业科学院 一种保鲜笋的加工方法

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CN110235935A (zh) * 2019-05-22 2019-09-17 重庆市林业科学研究院 一种鲜笋保鲜剂及制备方法与应用
CN110235935B (zh) * 2019-05-22 2022-04-29 重庆市林业科学研究院 一种鲜笋保鲜剂及制备方法与应用
CN111671061A (zh) * 2020-07-10 2020-09-18 宁波浙东大竹海景区开发有限公司 一种生鲜笋处理方法及生鲜笋食品制备工艺

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