Industrialized processing method of unfermented dried dendrocalamus latiflorus

A processing method and technology of fermented hemp, applied in the field of industrialized processing of non-fermented hemp bamboo shoots, can solve the problems of complicated drying process, many chemical reagents, and long soaking time, and achieve simple process, reduced baking time, and high crispness Good results

Active Publication Date: 2014-09-03
HUNAN ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The Chinese invention patent application with the application number 200910191442.8 discloses the processing method of organic dried bamboo shoots, but the drying process is quite complicated, and the temperature needs to be changed several times according to the moisture content, and experienced personnel are required to control or continuously measure the moisture content content, it is more troublesome to control
[0007] The Chinese patent application with the application number 01127763.7 discloses a preparation method of dried bamboo shoots in salt water. First, the dried bamboo shoots are soaked in sodium hyposulfite hot water at 60°C to 100°C, and then soaked in sodium hyposulfite and metaphosphoric acid, polyphosphoric acid, and pyrophosphoric acid. The prepared compound phosphate preparation also needs to be soaked in 15-30% saline solution. In this preparation method, more chemical reagents are added, the salt content is large, and the soaking time is long, resulting in a long production cycle.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] This embodiment includes the following steps:

[0027] (1) Preprocessing:

[0028] 1) Shelling: choose fresh bamboo shoots to shell, remove the inedible parts, and the fresh bamboo shoots should not be placed for more than 24 hours after harvesting;

[0029] 2) Cleaning: Clean the shelled bamboo shoots with a bubble cleaner;

[0030] (2) Cooking: Transfer the bamboo shoots pretreated in step (1) to the cooking frame of the cooking pot, add cooking liquid into the cooking pot, and cook at 120°C for 55 minutes. The composition of the cooking liquid: water, equivalent to Water weight 0.6wt% of bamboo leaves, equivalent to water weight 0.2% β-cyclodextrin, equivalent to water weight 0.06% citric acid, equivalent to water weight 0.5% salt, added bamboo shoots and cooking liquid The mass ratio is 1:3;

[0031] (3) Cooling: Lift the cooked cooking frame with rails, put the cooked bamboo shoots into the cooling tank with running water to cool to room temperature, remove the ...

Embodiment 2

[0038] This embodiment includes the following steps:

[0039] (1) Preprocessing:

[0040] 1) Shelling: choose fresh bamboo shoots to shell, remove the inedible parts, and the fresh bamboo shoots should not be placed for more than 24 hours after harvesting;

[0041] 2) Cleaning: Clean the shelled bamboo shoots with a bubble cleaner;

[0042] (2) Cooking: Transfer the bamboo shoots pretreated in step (1) to the cooking frame of the cooking pot, add cooking liquid into the cooking pot, and cook at 130°C for 50 minutes. The composition of the cooking liquid: water, equivalent to The bamboo leaf of water weight 0.8wt%, is equivalent to the β-cyclodextrin of 0.3% of water weight, is equivalent to the citric acid of 0.08% of water weight, is equivalent to the salt of water weight 0.6%; The mass ratio is 1:4;

[0043] (3) Cooling: Lift the cooked cooking frame with rails, put the cooked bamboo shoots into the cooling tank with running water to cool to room temperature, remove the b...

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PUM

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Abstract

The invention relates to an industrialized processing method of unfermented dried dendrocalamus latiflorus. The industrialized processing method comprises the following steps of: (1) pretreatment; (2) cooking; (3) cooling; (4) dehydration; (5) reshaping; (6) baking; and (7) packaging. The industrialized processing method is high in degree of mechanization, low in labor intensity, easy in process, and convenient to operate and control; preservatives are not contained, the bitter taste of dendrocalamus latiflorus and ubiquitous fermented flavor can be removed, and the nutrition and natural color and luster of the dendrocalamus latiflorus are effectively preserved; the dehydrated dendrocalamus latiflorus is good in crispness and taste; the dried dendrocalamus latiflorus is pale yellow or yellow in color and luster, and has the flavor of dendrocalamus latiflorus and slight faint fragrance of dendrocalamus latiflorus leaves.

Description

technical field [0001] The invention relates to a processing method of dried bamboo shoots, in particular to an industrial processing method of dried bamboo shoots without fermentation. Background technique [0002] China is one of the countries that produce the most bamboo in the world. There are 22 genera and more than 200 kinds of bamboo in China, which are distributed all over the country. Ma bamboo and green bamboo from Fujian, Taiwan and other places. Dried bamboo shoots are made from bamboo shoots through processes such as shelling, steaming, tableting, drying, and shaping, and have considerable nutritional and medicinal values. According to medical research, dried bamboo shoots contain a variety of vitamins and cellulose, which have anti-cancer and anti-cancer effects. Fat people can also promote digestion after eating bamboo shoots, which is a good product for obese people to lose weight. Health experts believe that people living in bamboo forests live longer and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/214A23L19/10
Inventor 艾文胜李美群杨明孟勇涂佳刘翔博蒲湘云
Owner HUNAN ACAD OF FORESTRY
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