Preparation method of dried bamboo shoots

Abstract

The invention discloses a preparation method of dried bamboo shoots, and belongs to the technical field of food processing. The method comprises the steps of raw material pretreatment, digestion, compound lactobacillus fermentation, microwave vacuum drying, baking and packaging. Compound lactobacillus includes lactobacillus plantarum and German-style lactobacillus. Compared with an existing dried bamboo shoot processing method, the compound lactobacillus is inoculated for fermentation, the color protecting and flavoring effects are achieved by adding hawthorn, gradual drying in the two modes of microwave vacuum drying and baking is adopted finally, water is removed more thoroughly, the dried bamboo shoots have the baking fragrance, the color is more attractive, and the dried bamboo shoots have the advantages of being low in crude fiber content and rich in nutrition.

Description

technical field [0001] The invention relates to a preparation method of dried bamboo shoots, belonging to the technical field of food processing. Background technique [0002] Dried bamboo shoots not only assist famous dishes, but also have considerable nutritional and medicinal value. The nutritional content of dried bamboo shoots is determined by the Nanjing Forestry Chemical Research Institute. The bamboo shoots contain 2-4% sugar, 0.2-0.3% fat, 2.5-3% protein, and contain 18 kinds of amino acids such as cystine and glutamic acid and polysaccharides. The content of multivitamins and carotene is more than double that of Chinese cabbage; and the protein of bamboo shoots is superior, which is an excellent health-care vegetable. According to medical research, because dried bamboo shoots contain a variety of vitamins and cellulose, they have anti-cancer and anti-cancer effects. Fat people can also promote digestion after eating bamboo shoots, which is a good product for obes...

AI Technical Summary

Problems solved by technology

[0012] The dried bamboo shoots prepared by the methods in the above two patent documents all have the problems of poor color of dried bamboo shoots, a lot of crude fiber, and poor taste.

The method of fermentation is generally adopted to change the problem that there is a lot of crude fiber in dried bamboo shoots. For example, the publication number is CN101803713A, and the title is "A Secondary Fermentation Production Method for Rehydrated Soft Packed Dried Bamboo Shoots". The fermentation process is mainly through inoculation of acidophilus Lactobacillus, the lactic acid bacteria fermentation can not reduce the crude fiber content to the minimum, its taste is still thick, and its color is not beautiful enough