Bamboo shoot jelly and preparation method thereof

A production method and technology of bamboo shoots are applied in the directions of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve problems such as unfavorable long-term storage, affect taste, single use of bamboo shoots, etc., and achieve a crystal clear appearance. , enhanced taste, light weight effect

Pending Publication Date: 2022-04-19
YULIN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, as the storage time increases after the bamboo shoots are picked, the tannin and oxalic acid will also multiply and affect the taste, so it is not conducive to long-term storage, and the bamboo shoots use a single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Cleaning and juicing: select a single bamboo shoot that is plump and smooth, with a tender yellow appearance and tender white inner flesh, with a length of 25cm ± 10% and a weight of 300g ± 10%. Ding, placed in boiling salt water with a mass fraction of 0.3%, boiled for 10 minutes, picked up and soaked in clear water for 20 minutes, squeezed the juice, filtered with gauze to obtain bamboo shoot juice.

[0032] (2) Deodorization: Use molecular membrane to remove tannin and oxalic acid in the bamboo shoot juice to reduce the bitter taste; molecular dialysis membrane molecular weight cut-off MW2000 and MW900; molecular membrane secondary filtration.

[0033] (3) Homogenization: adding erythritol and citric acid to the bamboo shoot juice and homogenizing, the addition amount of erythritol is 1%, and the addition amount of citric acid is 0.1%.

[0034] (4) Sol and boiled gelatin: place the agar gum with an addition amount of 2% in water at 30°C to soften, remove and drai...

Embodiment 2

[0039] (1) Cleaning and juicing: select a single bamboo shoot that is plump and smooth in appearance, tender yellow in appearance, and tender white inside, with a length of 25cm ± 10% and a weight of 300g ± 10%. Ding, placed in boiling salt water with a mass fraction of 0.3%, boiled for 15 minutes, picked up and soaked in clear water for 30 minutes, squeezed the juice, filtered with gauze to obtain bamboo shoot juice.

[0040] (2) Deodorization: Use molecular membrane to remove tannin and oxalic acid in the bamboo shoot juice to reduce the bitter taste; molecular dialysis membrane molecular weight cut-off MW900; adopt a membrane filtration method.

[0041] (3) Homogenization: adding erythritol and citric acid to the bamboo shoot juice and homogenizing, the addition amount of erythritol is 1%, and the addition amount of citric acid is 0.1%.

[0042] (4) Sol and boiled gelatin: place the agar gum with an addition amount of 3% in water at 30°C to soften, remove and drain the wate...

Embodiment 3

[0047] A total of 20 people, aged 19-24 years old, gender random sampling test; they are asked to rate after tasting, 0-1 is not acceptable; 1-2 is fair; 2-3 is good; 3-4 is good Very good; 4-5 points are very good;

[0048] The results are compared in the following table:

[0049] Evaluation index elasticity transparency Water retention odor chewiness Example 1 4.3±0.12 4.3±0.12 4.4±0.16 5.0±0.10 4.4±0.15 Example 2 4.4±0.14 4.2±0.15 4.4±0.13 5.0±0.11 4.6±0.18

[0050] 1 person could not accept it, 4 people thought it was average, 5 people thought it was good, 6 people felt it was very good, and 4 people felt it was very good.

[0051] In summary, the survey results show that our product meets the taste of the public.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and discloses a bamboo shoot jelly and a making method thereof.The making method specifically comprises a series of operation including cleaning and juicing, deodorizing, homogenizing, gelatin dissolving and boiling, seasoning, mixing and uniform stirring, and sterilizing and refrigerating, the bamboo shoot storage and sales problems can be solved, economic benefits are brought to the planting industry, the income source of vegetable farmers is widened, and the market prospect is wide. Meanwhile, an industrial chain of the bamboo shoots is favorably formed. The erythritol used in the invention can be used as a flavoring agent for diabetics, and the jelly has a slightly cool mouth feel, so that the jelly has a refreshing taste, and the finished product is rich in elasticity and refreshing mouth feel, crystal clear in appearance and refreshing but not sweet and greasy in taste. A molecular film filter which is small in size, light in weight, large in filtering area and high in filtering precision is selected to remove tannin and oxalic acid in the jelly, the taste of the jelly is enhanced by using a top-speed cooling means during sterilization and refrigeration, and composite glue prepared from konjac glucomannan, agar and gelatin is good in integrity and has elasticity and brittleness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a bamboo shoot jelly and a preparation method thereof. Background technique [0002] Bamboo shoots are also known as Lvqing, and are currently mainly grown in Taiwan, Guangxi, Guangdong, Fujian, Hainan and other places. Bamboo shoots are yellow-green on the outside and tender white on the inside. Bamboo shoots are rich in protein, fat, amino acid, sugar, carotene, vitamin C, vitamin B complex and calcium, magnesium, iron, phosphorus and other trace elements. Bamboo shoots contain lysine, tryptophan, threonine, etc. necessary for the human body, which can effectively promote protein synthesis, ensure protease activity, and enhance the body's resistance. Bamboo shoots are also a typical low-calorie food, because of their rich dietary fiber and low-fat properties, they are especially suitable for people who lose weight. It can not only promote gastrointestinal peristalsis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L5/20A23L27/30A23L33/125A23L29/244A23L29/256A23L29/281A23L3/36
CPCA23L21/15A23L5/27A23L27/34A23L33/125A23L29/244A23L29/256A23L29/284A23L3/36A23V2002/00A23V2200/328A23V2250/6402A23V2200/14A23V2200/16A23V2250/5066A23V2250/5024A23V2250/5432A23V2250/21
Inventor 曹笑皇李泽玉陈燕玲林巧欣杨雨菲谢念桐韩聪颖
Owner YULIN NORMAL UNIVERSITY
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