Processing method of low-sugar preserved spring phyllostachys heterocycla shoots

A processing method and a technology for spring bamboo shoots, which are applied in the processing field of bamboo shoots with low sugar and preserved bamboo shoots, can solve the problems of difficulty in keeping fresh, short shelf life, etc., and achieve the effects of fine structure, golden color and low cost.

Inactive Publication Date: 2017-01-04
ZHENGAN COUNTY DINGQING SQUARE BAMBOO SHOOT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moso bamboo is the main bamboo species in my country, and the annual output of moso bamboo shoots will account for more than 1/3 of the total output of bamboo shoots. The spring bambo

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Raw material: Phyllostachys pubescens spring shoots harvested in mid-March, no more than 24 hours, no pests, and light yellow color; (2) Pretreatment: husk the Phyllostachys pubescens shoots, and cut the edible parts of the bamboo shoots into 0.6cm× Bamboo shoots about 5cm; (3) Preparation of color protection solution: Use distilled water to prepare a solution containing the following mass percentage components: 0.2% CaCl 2 1% NaCl, 0.05% VitC, 0.02% citric acid;

[0020] (4) Color protection: Put the cut bamboo shoots into color protection liquid and soak for 30 minutes at room temperature;

[0021] (5) Rinsing: Rinse the soaked bamboo shoots with running water to remove the color protection liquid;

[0022] (6) Finishing: Boil the bamboo shoots after the above treatment in boiling water for 45 minutes, and then immediately cool;

[0023] (7) Vacuum sugar soaking: prepare a starch syrup aqueous solution with a mass percentage of 20% with distilled water, pass the vacuum de...

Embodiment 2

[0029] (1) Raw material: Phyllostachys pubescens spring shoots harvested in mid-April, no more than 24 hours, no pests, and light yellow color; (2) Pretreatment: the Phyllostachys pubescens shoots are removed from the shell, and the edible parts of the heads are cut into diced bamboo shoots;

[0030] (3) Preparation of color protection solution: Use distilled water to prepare a solution containing the following mass percentage components: 0.2% CaCl 2 , I% NaCl, 0.05% VitC, 0.02% citric acid solution;

[0031] (4) Color protection: soak the cut bamboo shoots in the color protection liquid obtained in step (3) at room temperature for 30 minutes;

[0032] (5) Rinsing: Rinse the soaked bamboo shoots with running water to remove the color protection liquid;

[0033] (6) Finishing: Boil the preserved bamboo shoots in boiling water for 45 minutes, and then cool immediately;

[0034] (7) Seasoning: Season the diced bamboo shoots according to the mass percentage of 1% refined salt, 0.2% chili po...

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Abstract

The present invention belongs to a manufacture method of snack foods and particularly relates to a processing method of low-sugar preserved spring phyllostachys heterocycla shoots. Technical key points are as follows: edible parts of the spring phyllostachys heterocycla shoots are taken as raw materials. The low-sugar preserved spring phyllostachys heterocycla shoots are mainly prepared by the processes of raw material taking, pretreating, color-protecting, rinsing, enzyme deactivating, cooling, seasoning, sugar soaking, drying, packaging, sterilizing, finished product obtaining, etc. The processing technology is used to produce the low-sugar preserved spring phyllostachys heterocycla shoots. The produced preserved phyllostachys heterocycla shoots are golden in color and luster and delicate in mouthfeel, have certain toughness, and are not sticky to hands. The processing technology retains the special flavor of the bamboo shoots, and the product has a sugar content of 20%-30% and is low in sugar contents, and convenient for storage. The processing method can fully utilize the left bamboo shoots after processing, improves the utilization rate of the bamboo shoots, reduces the production costs, improves the production high-tech contents and added values of the products, and opens up a new way for the processing and utilization of the bamboo shoots.

Description

Technical field [0001] The invention belongs to a manufacturing method of snack foods, and particularly relates to a processing method of low-sugar preserved bamboo shoots. Background technique [0002] my country is the country with the richest bamboo resources in the world. Its bamboo forest area, stock volume and annual output of bamboo are the highest in the world, and it is known as the "Bamboo Kingdom". Bamboo shoots have been regarded as "treasures of vegetables" in my country since ancient times, and are known as "treasures of cold soil". They are rich in protein, amino acids, fats, carbohydrates, calcium, phosphorus, iron, carotene, and vitamins. Bamboo shoots have the characteristics of low fat, low sugar, and more fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, reduce food accumulation, prevent constipation, and prevent colorectal cancer. Nutritionists believe that people living in areas where there are many bamboo forests live...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36
Inventor 郑继伟郑黎
Owner ZHENGAN COUNTY DINGQING SQUARE BAMBOO SHOOT
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