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Preparation method of bamboo shoot superfine powder

A technology of ultrafine powder and bamboo shoots, which is applied in the field of food processing, can solve the problems of low overall utilization rate of bamboo shoots raw materials, achieve good cold water flushing solubility, improve utilization rate, and avoid environmental pollution

Inactive Publication Date: 2012-10-10
宁国市乡味源农产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These products mainly use the tender meat of the upper and middle parts of bamboo shoots, while the parts with higher fiber content in the lower and middle parts cannot be used and discarded, resulting in a low overall utilization rate of bamboo shoot raw materials (<50%)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The concrete operating steps of bamboo shoot superfine powder preparation are as follows:

[0035] (1) Selection of raw materials: choose sharp bamboo shoots grown in winter or spring, moso bamboo shoots or the remaining bamboo shoots after cutting off the shoot tips;

[0036] (2) Remove the bamboo shoots: peel off the bamboo shoots on the surface of the bamboo shoots mechanically or manually;

[0037] (3) Finishing: Cut off the 0.5-1.5 cm root of the bamboo shoots with a knife that is seriously polluted by soil or has been browned and discolored;

[0038] (4) Cutting: cut the arranged raw materials into 30×2×5mm bamboo shoots with a knife;

[0039] (5) Cleaning: clean the bamboo shoots with clear water to remove impurities such as dust and soil on the surface;

[0040] (6) Blanching: Put the cleaned bamboo shoots into hot water at 100°C for 5 minutes to kill microorganisms, passivate polyphenol oxidase and other enzymes, and prevent browning of materials in subsequen...

Embodiment 2

[0049] (4) Cutting: cut the arranged raw materials into bamboo shoots with a thickness of 10mm with a knife;

[0050] (5) Cleaning: wash the bamboo shoots with clear water to remove impurities such as dust and soil on the surface;

[0051] (6) Blanching: Put the cleaned bamboo shoots into steam with an air pressure of 0.1MPa and blanch for 5 minutes to kill microorganisms, passivate polyphenol oxidase and other enzymes, and prevent browning of materials in subsequent processing Change;

[0052] (7) Cooling: Put the blanched bamboo shoots into clear water at 20°C and cool to room temperature;

[0053] (9) Color protection: In order to suppress the browning of the bamboo shoots in the subsequent drying, put the drained bamboo shoots into the mixer, add D-sodium erythorbate according to 0.3% of the amount of bamboo shoots, and add 0.3% of the amount of bamboo shoots Add 0.03% citric acid, mix thoroughly to obtain color-protecting bamboo shoots;

[0054] (10) Drying: vacuum-dry...

Embodiment 3

[0057] (4) Cutting: cut the arranged raw materials into 35×5×8mm bamboo shoots with a knife;

[0058] (6) Blanching: Put the cleaned bamboo shoots into hot water at 90°C for 10 minutes to kill microorganisms, passivate polyphenol oxidase and other enzymes, and prevent browning of materials in subsequent processing ;

[0059] (7) cooling: put the bamboo shoots after blanching into 15 ℃ clear water rapidly to cool to room temperature;

[0060](9) Color protection: In order to suppress the browning of the bamboo shoots in subsequent drying, put the drained bamboo shoots into the mixer, add D-sodium erythorbate according to 0.2% of the bamboo shoots, and add D-sodium erythorbate according to the amount of bamboo shoots. Add 0.02% citric acid, mix thoroughly, and obtain color-protecting bamboo shoots;

[0061] (10) drying: the color-protecting bamboo shoots are dried in the sun until the moisture content is ≤10%;

[0062] Other operating steps are the same as in Example 1.

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Abstract

The invention relates to a preparation method of bamboo shoot superfine powder, which specifically comprises the following steps of: 1) selecting bamboo shoot tips or mao bamboo shoots which grow in winter or spring or bamboo shoot residual parts with shoot tips being cut off; 2) removing shoot skins; 3) tidying; 4) cutting into shoot strips or slices; 5) cleaning, 6) blanching; 7) cooling; 8) draining; 9) color protecting; 10) drying, 11) primary crushing; and 12) superfine crushing to obtain the bamboo shoot superfine powder. The bamboo shoot superfine powder is white or light white and hasthe unique natural fragrance and taste of bamboo shoots, the taste is pure, the cold water solubility is good and the situations of obvious sedimentation and layering do not exist. Compared with dried bamboo shoots and shredded bamboo shoots, on one hand, nutritional and functional ingredients in the bamboo shoot superfine powder can be easily digested by human bodies, and the utilization ratio of the nutritional and functional ingredients is greatly improved; and on the other hand, the utilization ratio of raw materials is greatly improved and the comprehensive processing cost of bamboo shoot products is also greatly reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of superfine powder of bamboo shoots. Background technique [0002] Bamboo is a perennial plant of the Poaceae Bamboo subfamily, widely distributed in tropical, subtropical and warm temperate regions. my country is rich in bamboo resources, mainly distributed in Fujian, Jiangxi, Zhejiang, Anhui and other provinces. Bamboo shoots are swollen buds and young stems formed by germination and differentiation of buds on the bamboo whip or culm base. Bamboo shoots are rich in protein, amino acids, multivitamins, dietary fiber, minerals, monosaccharides and oligosaccharides and other nutrients, and have certain effects on obesity, hyperlipidemia, hypertension, coronary heart disease, diabetes and arteriosclerosis. In addition, it also contains polysaccharides and flavonoids, which can improve the body's immunity and anti-cancer effects. At prese...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23P1/06A23L19/00A23P10/40
Inventor 孙汉巨陈寒青金德保胡先进雷红
Owner 宁国市乡味源农产品开发有限公司
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