Moso bamboo shoot drying method

A technology of dried bamboo shoots and processing methods, which is applied in the direction of preserving fruits/vegetables through dehydration, which can solve the problems of long processing time, low drying rate and long time of freeze-drying, so as to achieve less skin wrinkles and ensure internal and external quality , consistent moisture content

Inactive Publication Date: 2014-06-18
重庆市开县源通农业发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing processing methods of moso bamboo shoots are generally sun-dried, fire-dried, etc. The processing time is long and the operation is cumbersome, which not only makes it difficult to guarantee the appearance and quality of summer bamboo shoots, but also greatly reduces the edible value of moso bamboo shoots
[0005] The prior art also provides a method for processing freeze-dried bamboo shoots. Although this method can effectively retain the heat-sensitive substances contained in the bamboo shoots, the freeze-drying method has a low drying rate, a long time, and high energy consumption in the process. The investment in drying equipment is huge, and it is difficult to adapt to mass production. In addition, during the freeze-drying process, due to different freezing methods, the shape and size of ice crystals produced will also be different, which will easily affect the subsequent drying rate and quality of freeze-dried items.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The dried bamboo shoot processing method of the present embodiment comprises the steps:

[0020] a. Preliminarily dry the washed bamboo shoots at 120-130°C for 80-120 minutes, and then dry them again at 50-80°C for 30-60 minutes;

[0021] b. Place the twice-dried moso bamboo shoots obtained in step a for 90-150 minutes at a temperature of 38-45° C. and a humidity of 18-23% to obtain the desired bamboo shoot product.

[0022] It should be noted that, in this step, the placing time of moso bamboo shoots can realize the object of the present invention between 90-110min, and the placing time of this step can also be more than 150min, but the placing time can prolong the processing time too long, so it is not necessary It is beneficial to improve production efficiency, so it is not within the protection scope of the present invention. The spring bamboo shoot product that present embodiment makes, the water content of every 500g moso bamboo shoot is 0.68g.

Embodiment 2

[0024] The dried bamboo shoot processing method of the present embodiment comprises the steps:

[0025] a. Preliminarily dry the washed bamboo shoots at 90-110°C for 80-120 minutes, and then dry them again at 60°C for 80 minutes;

[0026] b. After the twice-dried moso bamboo shoots obtained in step a are placed for 130 min under the conditions of a temperature of 45° C. and a humidity of 18%, the desired moso bamboo shoot product is obtained.

[0027] It should be noted that, in this step, the placing time of moso bamboo shoots can realize the object of the present invention between 90-110min, and the placing time of this step can also be more than 150min, but the placing time can prolong the processing time too long, so it is not necessary It is beneficial to improve production efficiency, so it is not within the protection scope of the present invention. The bamboo shoot product that present embodiment makes, the water content of every 500g bamboo shoot is 0.50g.

Embodiment 3

[0029] The dried bamboo shoot processing method of the present embodiment comprises the steps:

[0030] a. Preliminarily dry the washed bamboo shoots at 70-80°C for 80 minutes, and then dry them again at 80°C for 30 minutes;

[0031] b. After the twice-dried moso bamboo shoots obtained in step a are placed for 120 minutes under the conditions of a temperature of 40° C. and a humidity of 18%, the desired moso bamboo shoot product is obtained.

[0032] The bamboo shoot product that present embodiment makes, the water content of every 500g moso bamboo shoots is 0.45g.

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PUM

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Abstract

The invention discloses a moso bamboo shoot drying method, and belongs to the field of food processing. The method comprises the following steps: sequentially drying moso bamboo shoot in two environments with different temperatures, wherein the primary drying temperature is high, and the secondary drying temperature is low; and allowing the dried moso bamboo shoot to stand in environment with specific temperature and humidity. The temperature and the time of double drying are different, so the destroy of effective components in the moso bamboo shoot is avoided, and the water content of dried moso bamboo shoot can quickly reach a required standard. The drying method can significantly improve the eating taste of moso bamboo shoot, and can effectively save the fragrance of moso bamboo shoot, and the obtained dried moso bamboo shoot has the characteristics of good appearance, uniform color, no rotting or deterioration, simple making technology and low cost.

Description

technical field [0001] The invention relates to a processing method for drying moso bamboo shoots, in particular to a processing method for drying moso bamboo shoots. Background technique [0002] Moso bamboo shoots are a good edible product that is rich in nutrition and has certain health care effects. It is very popular because of its excellent color, fragrance, freshness and delicious taste. Known as the "Mountain Treasures of Poor Scholars", there is a saying that "no bamboo shoots make a banquet". The nutrients of moso bamboo shoots mainly include protein, amino acid, fat, sugar, inorganic salt and so on. The human body must constantly absorb protein from food to maintain health. Bamboo shoots are rich in protein, containing 1.49-4.04g per 100g of fresh bamboo shoots, with an average of about 2.05g. It is one of the vegetables with the highest protein content. Protein in food needs to be decomposed into amino acids to be absorbed by the human body. Some of these amin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
Inventor 贺全安
Owner 重庆市开县源通农业发展股份有限公司
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