Preparation process and application of debittered bitter bamboo shoots

Abstract

The invention discloses a preparation process and application of debittered bitter bamboo shoots, and belongs to the field of food processing. Fresh bitter bamboo shoots are picked and sliced to be soaked in clear water, simulated sunshine treatment is performed, and illumination is performed under medium-wave ultraviolet rays for 2-6 min. And then the bamboo shoots are placed in a 1.0 * 10 < 9 >-1.0 * 10 < 12 > cfu composite probiotic solution for ultrasonic soaking for 10-15 min, and after ultrasonic soaking is finished, the bamboo shoots are placed in a centrifugal machine for dehydration to obtain the debittered bitter bamboo shoots. The debittered bitter bamboo shoots prepared by the process can be applied to production and processing of various sauce products, pickle products, pre-conditioning products and fresh-keeping products. According to the technical scheme, bitter substances in bitter bamboo shoots are decomposed and converted through the compound probiotics, the debitterizing efficiency is improved, and the defects that in a traditional bitter bamboo shoot debitterizing process, energy consumption is high, the debitterizing effect is poor, and beneficial ingredients of bitter bamboo shoots are prone to being damaged in the debitterizing process are overcome; finally, the debittered bitter bamboo shoots which are low in bitter taste and high in content of beneficial components in the bitter bamboo shoots are obtained.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation process for debittering and bitter bamboo shoots, and the debittering and bitter bamboo shoots processed by the preparation process and their application. Background technique [0002] my country's bamboo forest area is nearly 2×10 6 hm², ​​the annual output of bamboo shoots is about 8×10 9 kg, of which bamboo shoot processing 1.66×10 9 kg, export 1×10 9 kg, annual output value 3×10 l0 Yuan. Bamboo shoots have been harvested for nearly a week from the unearthed shoots to the harvest. They are rich in nutrients, contain protein, amino acids and trace elements, and can be eaten fresh or processed. They have the characteristics of "three highs and two lows", namely cellulose, amino acids and It has high vitamin content, low sugar and fat content, which meets the needs of people in modern society to lose weight. It is an ideal medicinal food for patients with obesity...

AI Technical Summary

Problems solved by technology

[0004] However, because bitter bamboo contains alkaloids and bitter substances, it has a strong bitter taste, and the taste of untreated bitter bamboo shoots is far worse than that of sweet bamboo shoots (green shoots), thus limiting people's consumption of bitter bamboo shoots

At present, there is no mature industrial production method for removing the astringency of bitter bamboo shoots. Generally, it is first boiled at high temperature for a long time, which is extremely wasteful of energy; , and there is no fresh-keeping process, which limits the batch processing and production of bitter bamboo shoots, and the utilization rate of bitter bamboo shoots is very low