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Preparation method of fermented dried bambusa oldhami

A technology for horseshoe bamboo shoots and dried bamboo shoots is applied in the field of preparation of fermented dried horseshoe bamboo shoots, which can solve the problems of product flavor easily contaminated by miscellaneous bacteria, serious fibrosis, long production cycle, etc., and achieves shortened production cycle, low water content, The effect of raising the grade

Inactive Publication Date: 2018-05-15
广西岩星农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preparing fermented dried water chestnut bamboo shoots, so as to solve the problem that the traditional dried fermented dried bamboo shoots are easily polluted by miscellaneous bacteria and the flavor of the product is impure during the natural fermentation process, resulting in long production cycle and serious fibrosis. Problems such as low rehydration rate

Method used

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  • Preparation method of fermented dried bambusa oldhami

Examples

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Embodiment 1

[0026] A preparation method for fermented dried water chestnut bamboo shoots, comprising the following steps:

[0027] (1) Cleaning: Clean the shelled water chestnut bamboo shoots and cut them into thin slices of 4-8cm×2-3cm×0.2-0.5cm;

[0028] (2) Pretreatment: soak the fresh bamboo shoot slices in step (1) with 0.02% baking soda solution for 5min, then use 0.08%NaCl and CaCl 2 The mixed solution was pre-boiled for 5 minutes, then soaked in 0.12% vinegar for 15 minutes, and finally steamed for 2 minutes for later use;

[0029] (3) Cleaning: Rinse the bamboo shoots pretreated in step (2) with water and cool to room temperature, drain the water for subsequent use;

[0030] (4) Fermentation: place the bamboo shoot slices after draining in a sealed fermenter, insert 3% saccharomyces to ferment, and ferment at 26° C. for 60 hours to obtain fermented dried bamboo shoots;

[0031] (5) Drying: The fermented bamboo shoots are first subjected to microwave drying process, the microwav...

Embodiment 2

[0035] A preparation method for fermented dried water chestnut bamboo shoots, comprising the following steps:

[0036] (1) Cleaning: Clean the shelled water chestnut bamboo shoots and cut them into thin slices of 4-8cm×2-3cm×0.2-0.5cm;

[0037] (2) Pretreatment: soak the fresh bamboo shoot slices in step (1) with 0.03% baking soda solution for 4min, then use 0.09%NaCl and CaCl 2 The mixed solution was preboiled for 3 minutes, then soaked in 0.13% vinegar for 13 minutes, and finally steamed for 3 minutes for later use;

[0038] (3) Cleaning: Rinse the bamboo shoots pretreated in step (2) with water and cool to room temperature, drain the water for subsequent use;

[0039] (4) Fermentation: place the drained bamboo shoots in a sealed fermenter, add 3% saccharomyces to ferment, and ferment for 55 hours at 27°C to obtain fermented dried bamboo shoots;

[0040] (5) Drying: The fermented bamboo shoots are first subjected to microwave drying process, the microwave power is 0.75kW / k...

Embodiment 3

[0044] A preparation method for fermented dried water chestnut bamboo shoots, comprising the following steps:

[0045] (1) Cleaning: Clean the shelled water chestnut bamboo shoots and cut them into thin slices of 4-8cm×2-3cm×0.2-0.5cm;

[0046] (2) Pretreatment: soak the fresh bamboo shoot slices in step (1) with 0.04% baking soda solution for 3min, then use 0.085%NaCl and CaCl 2 The mixed solution was pre-boiled for 3 minutes, then soaked in 0.14% vinegar for 13 minutes, and finally steamed for 2.5 minutes for later use;

[0047] (3) Cleaning: Rinse the bamboo shoots pretreated in step (2) with water and cool to room temperature, drain the water for subsequent use;

[0048] (4) Fermentation: place the drained bamboo shoots in a sealed fermenter, add 4% yeast to ferment, and ferment at 27°C for 57 hours to obtain fermented dried bamboo shoots;

[0049] (5) Drying: The fermented bamboo shoots are first subjected to microwave drying process, the microwave power is 0.78kW / kg, m...

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Abstract

The invention discloses a preparation method of fermented dried bambusa oldhami, and belongs to the technical field of food processing preparation. The preparation method of the fermented dried bambusa oidhami comprises the following steps of washing, pretreatment, washing, fermentation, drying, packaging and the like. Microwave drying technology is combined with vacuum freeze drying, not only isthe problem that traditional hot air drying is high in drying temperature solved, but also vacuum freeze drying time is shortened, energy consumption is saved, the prepared dried bambusa oldhami is good in aspects of color and nutrition, the rehydration rate of the product is high, and the product has the characteristics of being low in water content, excellent in appearance and good in storage performance and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing fermented dried water chestnut bamboo shoots. Background technique [0002] After the bamboo shoots are harvested, the bamboo shoots are very easy to age. If the harvesting period is too concentrated, and the transportation and sales are not timely, the bamboo shoots will easily lose their edible value. Dried bamboo shoots are a product that is easy to carry and store, and is favored by consumers. Most of the drying processes currently used are natural drying or hot air drying. Hot air drying is the simplest and most economical drying process, which is used for dehydrating most fruits and vegetables. However, on the one hand, due to the high drying temperature and long drying time, the traditional hot air drying greatly destroys the cell tissue and nutrients, which further leads to a decline in the rehydration of dried bamboo shoots; on the other ...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L3/44A23L3/54A23L5/41
CPCA23L3/44A23L3/54A23L5/41A23L19/00Y02P60/85
Inventor 李品金李旭如
Owner 广西岩星农业有限公司
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