Digestion-aiding fermentation type ready-to-eat flavored bamboo shoots and preparation method thereof

A fermentation-based, digestion-aiding technology, applied in the fields of food science, food ingredients, food preservation, etc., can solve the problems of scarcity and restrict the development of the bamboo shoots industry, and achieve the effects of unique flavor, distinct flavor and taste, and high fermentation efficiency.

Pending Publication Date: 2020-04-17
广西欧唛果科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, my country's bamboo shoots deep processing technology is still relatively lacking and backward, which restricts the great development of bamboo shoots industry

Method used

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  • Digestion-aiding fermentation type ready-to-eat flavored bamboo shoots and preparation method thereof
  • Digestion-aiding fermentation type ready-to-eat flavored bamboo shoots and preparation method thereof
  • Digestion-aiding fermentation type ready-to-eat flavored bamboo shoots and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The rehydration test of embodiment 1 dried bamboo shoots

[0040] (1) Soak the dried Badu bamboo shoots in an aqueous solution of calcium chloride (0.1-3.5% in mass concentration) at a temperature of 60-100° C. for 3-12 hours for rehydration. A single factor test was used to explore the effects of the addition of anhydrous calcium chloride, rehydration temperature and time on the taste of Badu bamboo shoots after rehydration, and the optimal rehydration conditions were determined by measuring the rehydration ratio, sensory evaluation and texture characteristics of bamboo shoots .

[0041] (2) Another 15 people were invited to perform sensory evaluation on the product. The sensory evaluation standards after rehydration of dried bamboo shoots are shown in Table 1. After removing the highest and lowest scores for each group of samples, the sensory evaluation data were averaged. The experimental results are shown in Table 2-4.

[0042] Table 1 Sensory evaluation criteria ...

Embodiment 2

[0060] Disclosed is a digestible and fermented ready-to-eat flavored bamboo shoot, the main raw materials of which include dried bamboo shoots, tempeh, flavor oil, salt, sucrose and soy sauce, and the mass ratio of each component is 1:1:2:0.1:0.1:0.15 in sequence.

[0061] The flavor oil includes vegetable oil and spices; the preparation step of the flavor oil is to heat the vegetable oil to 110°C, soak the spices for 2 hours, and obtain the flavor oil after filtering; the spices include pepper, white cardamom, leaf laurel, pepper, star anise and grass The mixing of fruits, the addition of each component is respectively 5%, 0.5%, 1.5%, 5%, 0.7%, 1.25% of the vegetable oil weight.

[0062] A method for preparing digestible fermented instant flavor bamboo shoots, comprising the following steps:

[0063] (1) Prepare raw materials according to the ratio of raw materials;

[0064] (2) Rehydration of raw materials: soak the dried bamboo shoots in a calcium chloride aqueous solution...

Embodiment 3

[0069] A digestible and fermented ready-to-eat flavor bamboo shoots, the main raw materials include dried bamboo shoots, dried shiitake mushrooms, flavor oil, salt, sucrose and soy sauce, and the mass ratio of each component is 1:1:2:0.1:0.12:0.15;

[0070] The flavor oil includes vegetable oil and spices; the preparation step of the flavor oil is to heat the vegetable oil to 110°C, soak the spices for 5 hours, and obtain the flavor oil after filtering; The mixture of fruit ginger, green onion, cinnamon, and the addition of each component are respectively 5%, 0.5%, 1.5%, 5%, 0.7%, 1.25%, 0.5%, 0.5% and 0.1% of the weight of vegetable oil;

[0071] A method for preparing digestible fermented instant flavor bamboo shoots, comprising the following steps:

[0072] (1) Prepare raw materials according to the ratio of raw materials;

[0073] (2) Rehydration of raw materials: soak dried bamboo shoots and dried shiitake mushrooms in a calcium chloride aqueous solution at a temperature...

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Abstract

The invention discloses digestion-aiding fermentation type ready-to-eat flavored bamboo shoots and a preparation method thereof, and belongs to the technical field of dried bamboo shoot processing. The main raw materials comprise dried bamboo shoots, one or two of fermented soya beans and shiitake mushrooms, and flavored edible oil. Probiotics beneficial to digestion are utilized, rehydrated dicedbamboo shoots are changed into sour, sweet and tasty fermented bamboo shoots through a solid-state fermentation method, and then the sour, sweet and tasty fermented bamboo shoots, flavored oil and aflavoring agent are boiled and seasoned to obtain the ready-to-eat flavor bamboo shoots beneficial to digestion. The obtained product is sour, sweet and delicious, is rich in nutrition, and can be stored at normal temperature without adding any preservative additive; and the production method is simple, economical, environment-friendly, suitable for large-scale industrial production and relativelylow in production cost.

Description

technical field [0001] The invention belongs to the technical field of dried bamboo shoots processing, and in particular relates to a digestible and fermented ready-to-eat flavored bamboo shoots and a preparation method thereof. Background technique [0002] Bamboo shoots are the tender seedlings of the Gramineae Bamboo subfamily, also known as bamboo sprouts and bamboo buds. They are native to China and have many types, strong adaptability and wide distribution. They have been regarded as "treasures in dishes" in China since ancient times. Bamboo shoots are a traditional Chinese delicacy with a crisp taste and a very long history of eating and cultivation. Bamboo shoots contain protein, amino acid, fat, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin C, and dietary fiber and active polysaccharides. Promote intestinal peristalsis, but also help digestion, remove food accumulation, and prevent constipation. [0003] There are currently more than 300 kin...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L31/00A23L11/00A23L33/00A23L29/00A23L3/3571A23L3/3517A23L11/50
CPCA23L19/20A23L31/00A23L33/00A23L29/065A23L3/3571A23L3/3517A23V2002/00A23L11/50A23V2200/32A23V2250/628A23V2250/18A23V2250/1582A23V2250/1578
Inventor 谭强谢文佩郭茵严晓敏施明月
Owner 广西欧唛果科技有限公司
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