Technology for producing dried bamboo shoots with high rehydration capability

A production process, high rehydration technology, applied in the direction of preservation of fruits/vegetables by dehydration, preservation of fruits/vegetables by freezing/refrigeration, etc. Water quality decline and other problems, to achieve the effect of improving sensory quality, reducing energy consumption, and reducing nutrient loss

Inactive Publication Date: 2013-08-14
健盛食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional hot air drying has poor rehydration due to changes in the internal tissues of fruits and vegetables caused by heat damage.
Therefore, pre-treatment is very important for the production process of dried bamboo shoots. Most of the pre-treatment of dried bamboo shoots uses a certain concentration of sugar water or salt water to infiltrate and dehydrate, and then dry with hot air, which causes the cells of bamboo shoots to be damaged. Unable to return to the original shape, poor rehydration, poor chewiness of the product, and bad taste
Traditional hot air drying, with high drying temperature and long drying time, greatly destroys cell tissue and nutrients, further leading to a decline in the rehydration of dried bamboo shoots

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1) Select fresh moso bamboo shoots, grade them according to the size of the plants, remove the shells, trim and clean them properly, and cut them into thicknesses of 3, 5, and 7 mm for longitudinal cuts, and 5 mm for cross cuts;

[0030] 2) Put the cut bamboo shoots in a sandwich pot, control the water temperature at about 80°C, heat for 10 minutes, and add 0.01% citric acid to make the pH value between 4.0 and 4.5;

[0031] 3) Nitrogen (N 2 ) Pressurize the bamboo shoots for 2 hours at a pressure of 2Mpa (using MD-350 nitrogen filling equipment, provided by Jinan Osman Hydraulic Machinery Factory), and then freeze at -20°C for 1 hour;

[0032] 4) Thaw at room temperature for 50 minutes;

[0033] 5) Hot air drying: Carry out two-stage drying process, first dry with hot air with a relative humidity of 0.6 and a temperature of 90°C for 2.5 hours, then dry with a relative humidity of 0.8 and a temperature of 70°C for 3.5 hours, and the product quality is high;

[0034] 6...

Embodiment 2

[0036] 1) Select fresh moso bamboo shoots, grade them according to the size of the plants, remove the shells, trim and clean them properly, and cut them into thicknesses of 3, 5, and 7 mm for longitudinal cuts, and 5 mm for cross cuts;

[0037] 2) Put the cut bamboo shoots in a sandwich pot, control the water temperature at about 80°C, heat for 15 minutes, and add 0.01% citric acid to make the pH value between 4.0 and 4.5;

[0038] 3) Using N at room temperature 2 Pressurize the bamboo shoots for 2 hours at a pressure of 2Mpa (using MD-350 nitrogen filling equipment, provided by Jinan Osman Hydraulic Machinery Factory), and then freeze at -20°C for 1 hour;

[0039] 4) Thaw at room temperature for 60 minutes;

[0040] 5) Hot air drying: Two-stage drying process is carried out, first drying with hot air with a low relative humidity of 0.6 and a temperature of 90°C for 2.5 hours, and then drying with a relative humidity of 0.85 and a temperature of 75°C for 3 hours, and the prod...

Embodiment 3

[0043] 1) Select fresh moso bamboo shoots, grade them according to the size of the plants, remove the shells, trim and clean them properly, and cut them into thicknesses of 3, 5, and 7 mm for longitudinal cuts, and 5 mm for cross cuts;

[0044] 2) Put the cut bamboo shoots in a sandwich pot, control the water temperature at about 85°C, heat for 10 minutes, and add 0.01% citric acid to make the pH value between 4.0 and 4.5;

[0045] 3) Using N at room temperature 2 Pressurize the bamboo shoots for 1.5 hours at a pressure of 3Mpa (using MD-350 nitrogen filling equipment, provided by Jinan Osman Hydraulic Machinery Factory), and then freeze at -20°C for 1 hour;

[0046] 4) Thaw at room temperature for 50 minutes;

[0047] 5) Hot air drying: a two-stage drying process is carried out, first drying with hot air with a low relative humidity of 0.65 and a temperature of 95°C for 2 hours, and then drying with a relative humidity of 0.8 and a temperature of 70°C for 3.5 hours, and the ...

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PUM

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Abstract

The invention discloses a technology for producing dried bamboo shoots with high rehydration capability. The technology comprises the following steps of: 1) peeling, cleaning, trimming and slicing a raw material; 2) precooking; 3) compressing and freezing; 4) unfreezing; 5) drying with hot air; and 6) vacuumizing and packing. Compressing and freezing pretreatment is performed by adopting nitrogen, so that the quality of the product dried by the hot air is improved. The rehydration capability of the dried bamboo shoots is improved by adopting a two-stage drying process. The prepared dried bamboo shoots have the advantages of special aroma and toughness, long quality guarantee period, good mouthfeel quality and the like.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of highly rehydratable dried bamboo shoots. Background technique [0002] Bamboo shoots are known as "Cold Land and Mountain Treasures". They are young shoots of Moso bamboo, a grass plant, and are pollution-free natural green food in forest areas. Bamboo shoots contain high protein, low fat, sugar, calcium, phosphorus, iron, carotene, VC, VB and other nutrients, which can promote digestion, prevent constipation and colon cancer, lower cholesterol and prevent high blood pressure and diabetes , obesity and other effects, for high blood pressure, coronary heart disease, arteriosclerosis, diabetes has a certain therapeutic effect. [0003] Dried bamboo shoots, also known as dried bamboo shoots, is a product that is easy to carry and store, and is favored by consumers. Most of the drying processes currently used are natural drying or hot air drying. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02A23B7/04
Inventor 颜耀军
Owner 健盛食品股份有限公司
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