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Making method for low sugar preserved nutritional bamboo shoot

A production method and a nutritious candied preserve, which are applied to the production field of low-sugar bamboo shoot nutrient candied preserves, can solve problems such as the intolerant storage of bamboo shoots, and achieve the effects of good intestinal cleaning function, delicate and crisp meat quality, and improved disease prevention and disease resistance.

Inactive Publication Date: 2015-03-11
黄金凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that bamboo shoots are not resistant to storage, and to provide a method for making nutritionally preserved bamboo shoots with low sugar content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of low-sugar bamboo shoot nutrition preserved, concrete operation steps are:

[0017] (1) Material selection: select fresh bamboo shoots with thick meat and no damage as raw materials;

[0018] (2) Raw material processing: Cut the bamboo shoots into strips of 4.5cm in length and 2.5cm in width, wash them with clean water, drain and set aside;

[0019] (3) Rinse and soak: Pour the bamboo shoots into a solution containing 0.4%-0.5% sodium bisulfite and soak for 1-3 hours to make the bamboo shoots turn white, and rinse them with clean water;

[0020] (4) Sugar cooking: Add appropriate amount of licorice, citric acid and malic acid to the sugar solution with a concentration of 50%, pour the bamboo shoots into the pot and cook for 60 minutes, then add glucose twice, with an interval of 40 minutes each time, Take out the pot when the concentration of the sugar solution is 60% with a hand-held sugar meter, and soak for 28 hours; then pour the suga...

Embodiment 2

[0024] A kind of preparation method of low-sugar bamboo shoot nutrition preserved, concrete operation steps are:

[0025] (1) Material selection: select fresh bamboo shoots with thick meat and no damage as raw materials;

[0026] (2) Raw material processing: Cut the bamboo shoots into strips of 5cm long and 0.8cm wide, wash them with clean water, drain and set aside;

[0027] (3) Rinse and soak: Pour the bamboo shoots into a sodium bisulfite solution containing 0.1%-0.2% and soak for 6 hours to make the bamboo shoots turn white, and rinse them with clean water;

[0028] (4) Sugar cooking: Add appropriate amount of citric acid and malic acid to the sugar solution with a concentration of 55%, pour the bamboo shoots into the pot and cook for 35 minutes, then add fructose in two times, with an interval of 65 minutes between each time, until it is used Hand-held sugar meter, start the pot when the concentration of the sugar solution is 65%, soak for 30 hours; then pour the sugar s...

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Abstract

Belonging to the field of food processing, the invention discloses a making method for low sugar preserved nutritional bamboo shoot. The method is characterized by: adopting 100% of fresh bamboo shoots, 45-50% of sucrose, 0.25%-0.35% of sodium sulfite, a proper amount of Sichuan white sugar, malic acid and citric acid to compose the formula, and the processing process consists of: material selection, raw material treatment, bleaching leaching, first sugar boiling, second sugar boiling, third sugar boiling, drying, and packaging. The product provided by the invention is sweet and juicy, has delicate, crisp and tender flesh, is rich in nutrition, and has the faint scent and sweet flavor of bamboo shoots. The product is rich in protein, plant fiber and other nutrients, is easy to absorb by the human body, has very good intestinal cleaning function, is conducive to enhancing the immune function and disease resistance ability of the body, has the efficacy of promoting appetite and tonifying spleen, regulating qi and disinhibiting diaphragm, opening diaphragm and dissolving phlegm, smoothing intestine for defecation, and losing weight, and is a low-sugar and low-fat health care food.

Description

Technical field [0001] The present invention involves a method of processing a food, especially the production method of nutritional preserved preserves of low -sugar bamboo shoots. Background technique [0002] Bamboo bamboo shoots are the tender growth part of the young bamboo stems. When it has not grown from under the ground, and the part that has not been lonely before unearthed, it can be used as vegetables.The growth of bamboo shoots in spring has become a very fast speed of bamboo, so the bamboo shoots can actually be eaten very short, belonging to more precious ingredients.Bamboo shoots are sweet and cold, and have the effects of clearing heat and eliminating phlegm, refreshing stomach, and eliminating thirst.Bamboo shoots also contain a large amount of cellulose, which not only promote intestinal peristalsis, accumulate food, and prevent constipation, but also a good food for obese people to lose weight. [0003] The role of bamboo shoots is: 1. Overlast and spleen: Bam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCA23L33/00A23L19/03A23L19/20A23V2002/00A23V2200/30A23V2200/32A23V2200/324A23V2200/332
Inventor 黄金凤
Owner 黄金凤
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