Lyophilized flavoring dendrocalamus latiflorus crisps and preparation method thereof

A technology of hemp bamboo shoots and freeze-drying, which is applied in food preparation, food drying, food freezing and other directions, can solve the problems of dry shrinkage on the surface of product materials, low production efficiency, and is not suitable for industrial processing and production operations, and achieves good crispness. , Overcome the effect of bitterness amplification and high efficiency

Active Publication Date: 2014-09-03
福建省新闽商业运营管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the study of vacuum freeze-drying of moso bamboo shoots, Li Yanyang and others from the School of Food Science and Technology of Jiangnan University adopted an absolute pressure between 80-133.3Pa and a heating plate temperature of 60-95°C for freeze-drying. Although the absolute pressure used in thi...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Purchasing specifications and quality requirements for fresh bamboo shoots: first-class bamboo shoots: green bamboo shoots with unexposed bases (commonly known as green tubes), with a diameter of 6-9cm, and a height of 70-80cm for fresh bamboo shoots, and large-diameter bamboo shoots above 10cm The cutting height of fresh bamboo shoots is preferably 110~140cm. It is required to have a complete shape, fresh and tender meat, white in color, thick, with no exposed soil on the top of the bamboo shoots, tower-shaped bamboo shoots, horseshoe-shaped bottom, young and tender without thick old bamboo shoots, no pests, deformities, injuries, mildew, deterioration, and joints Second-level bamboo shoots: bamboo shoots with a diameter of 6 to 9 cm, and the cutting height should be controlled at 90 to 130 cm; the height of bamboo shoots with a diameter of more than 10 cm should be controlled at 150 to 200 cm, with 2 to 3 sections of green bamboo shoots exposed at the base of the bambo...

Embodiment 2

[0022] Purchasing specifications and quality requirements for fresh bamboo shoots: first-class bamboo shoots: green bamboo shoots with unexposed bases (commonly known as green tubes), with a diameter of 6-9cm, and the cutting height of fresh bamboo shoots is preferably 70-80cm, and large-diameter bamboo shoots above 10cm The cutting height of fresh bamboo shoots is preferably 110~140cm. It is required to have a complete shape, fresh and tender meat, white in color, thick, the tips of the bamboo shoots are not exposed to the soil, the bamboo shoots are tower-shaped, the bottom is horseshoe-shaped, young and tender without thick old bamboo shoots, no pests, deformities, injuries, mildew, deterioration, and joints Second-level bamboo shoots: bamboo shoots with a diameter of 6 to 9 cm, and the cutting height should be controlled at 90 to 130 cm; the height of bamboo shoots with a diameter of more than 10 cm should be controlled at 150 to 200 cm, with 2 to 3 sections of green bamboo...

Embodiment 3

[0025] First, put the dried bamboo shoots that have been selected and checked in a rehydration container, add boiled water for soaking and rehydration, soak for 10 hours, then change the water for boiling, reboil three times in total, control the water temperature at 98°C, 15 Minutes, can completely remove bitter taste, odor and bad smell. The bamboo shoot slices after three re-cooking are cooled to below 40° C. with running water, and the following operation process is the same as that in embodiment 1 in which fresh bamboo shoots are used as raw materials to process freeze-dried seasoned bamboo shoot chips.

[0026] The products obtained in Examples 1-3 are crisp and crisp, without bitterness and astringency, and without collapse, shrinkage, or deformation.

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PUM

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Abstract

The present invention discloses lyophilized seasoning dendrocalamus latiflorus crisps and a preparation method thereof, and belongs to the technical field of fruit and vegetable processing. According to the method, the dendrocalamus latiflorus slices are subjected to repeated blanching and boiling to remove a bitter taste of the dendrocalamus latiflorus, the fresh dendrocalamus latiflorus is boiled for 15 min every time, carrying out draining and cooling, then the dendrocalamus latiflorus are soaked in an citric acid aqueous solution with a mass fraction of 75% for 1.5 to 3 hours. After the flavoring, placing the dendrocalamus latiflorus slices at a temperature of -22 ~ -25 DEG C to carry out freezing for 5 to 8 hours, then carrying out a vacuum freeze-drying dehydration, during which the absolute pressure inside the bin should not exceed 110 Pa. Controlling and adjusting the freeze-drying temperature curve so that a water content of the product is less than 4 wt%.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable processing, and in particular relates to freeze-dried seasoned bamboo shoot chips and a preparation method thereof. Background technique [0002] Bamboo has wide adaptability and strong stress resistance. It grows well in subtropical and tropical regions such as Guangxi, Guangdong, Fujian, Yunnan, Hunan, Jiangxi, Sichuan, Chongqing, Guizhou, Zhejiang, Hubei, etc., and because it has few pests and diseases, the soil It can be adapted to a pH value of 4.5-8, and the suitable temperature is -7°C to 42°C. It can be planted on the banks of streams and rivers, on hilly soil slopes, in front of and behind houses. The output of bamboo shoots is extremely high, and it enters the high-yield period in the third year after planting seedlings. It can produce about 6,000 kilograms of fresh bamboo shoots per mu. It is the variety with the highest production of bamboo shoots at present, and can provid...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L3/44A23L5/13A23L5/21A23L5/27A23L19/03A23V2002/00A23V2200/30A23V2300/10A23V2300/20A23V2200/16A23V2250/032A23V2300/24
Inventor 林梅西
Owner 福建省新闽商业运营管理有限公司
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