Method for producing natural sweet fragrance by fermenting dendrocalamus latiflorus
By inhibiting the polyphenol oxidase activity of bamboo shoots and enhancing the strength of cell walls before fermentation, the problems of browning, blackening and softening of bamboo shoots during fermentation were solved, and a fermentation effect with a natural sweet fragrance was achieved.
Patent Information
- Application Number
- CN202511119502.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-11
- Publication Date
- 2025-10-10
AI Technical Summary
During the fermentation process, the activity of polyphenol oxidase is not inhibited, resulting in enzymatic browning of bamboo shoots, causing them to turn brown and black.
Before fermentation, the bamboo shoots were soaked in vitamin C solution to inhibit the activity of polyphenol oxidase, and the polyphenol oxidase was inactivated by blanching. Then, they were soaked in calcium chloride solution to enhance the strength of the cell wall, and fermented using abnormal Wickham yeast.
It effectively inhibits the browning and blackening of bamboo shoots, enhances the strength of cell walls, avoids the phenomenon of softness and rot, and realizes the fermentation of natural sweet fragrance.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of bamboo shoot fermentation, in particular to a method capable of fermenting bamboo shoots to produce natural sweet fragrance. Background Art
[0002] Bamboo shoots are the young and tender stems of Bamboo latifolia, which belong to the genus Bambusoideae of the Poaceae family. They are one of the common edible bamboo shoots in southern my country. In recent years, the production of bamboo shoots has increased rapidly. A large amount of fresh bamboo shoots cannot be completely digested by fresh consumption. Currently, there are few types of bamboo shoot processed products on the market, and most of them are dried bamboo shoots.
[0003] In the prior art, bamboo shoots produce a natural sweet aroma through fermentation, but the polyphenol oxidase activity in the bamboo shoots is not inhibited during the fermentation process, resulting in enzymatic browning, which in turn causes the bamboo shoots to turn brown and black during the fermentation process. Summary of the Invention
[0004] Technical problems solved In response to the deficiencies in the prior art, the present invention provides a method for fermenting bamboo shoots to produce a natural sweet aroma, which solves the problem that the polyphenol oxidase activity in the bamboo shoots is not inhibited during the fermentation process, resulting in enzymatic browning, and then causing the bamboo shoots to turn brown and black during the fermentation process.
[0005] Technical Solution To achieve the above objectives, the present invention is implemented by the following technical solution: a method for fermenting bamboo shoots to produce a natural sweet aroma, comprising the following specific steps: S1, first peeling and cleaning the raw materials of bamboo shoots, and then cutting the bamboo shoots into pieces after cleaning; S2. Soaking the chopped bamboo shoots in 0.1%-0.5% vitamin C; S3, heating the water to 95°C and maintaining the constant temperature, then washing the bamboo shoots soaked in S2 again with water, and placing them in the heated water to heat them evenly to inactivate the enzymes by blanching; S4. Immediately transfer the blanched bamboo shoots into cold water at 0-4°C for 5 minutes to terminate the residual heat, and then remove surface moisture using gauze; S5, soaking the cooled bamboo shoots again in 0.5% calcium chloride solution; S6, taking out the bamboo shoots soaked in S5, cleaning them and placing them in a fermentation tank, then adding distilled water into the fermentation tank, and adding abnormal Wickham yeast in a sterile environment for fermentation; S7. The fermented bamboo shoots are vacuum packed.
[0006] Preferably, the soaking time in S2 is 5-10 minutes.
[0007] Preferably, the step S3 is performed by soaking in 95° C. constant temperature water for 1-3 minutes.
[0008] Preferably, the soaking time in the 0.5% calcium chloride solution in S5 is 10-15 minutes.
[0009] Beneficial effects The present invention provides a method for fermenting bamboo shoots to produce a natural sweet aroma. The method has the following beneficial effects: According to the present invention, the bamboo shoots are firstly soaked in a vitamin C solution before fermentation to temporarily inhibit the activity of polyphenol oxidase, and then the polyphenol oxidase is inactivated by blanching to avoid browning and blackening, and then the bamboo shoots are soaked in a chlorinated solution to enhance the strength of the cell wall and prevent the bamboo shoots from becoming soft and rotten. DETAILED DESCRIPTION
[0010] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.
[0011] Example 1: The embodiment of the present invention provides a method for fermenting bamboo shoots to produce a natural sweet aroma, comprising the following specific steps: S1, first peeling and cleaning the raw materials of bamboo shoots, and then cutting the bamboo shoots into pieces after cleaning; S2. Soaking the chopped bamboo shoots in 0.1% vitamin C; By soaking the bamboo shoots with 0.1% vitamin C, the polyphenol oxidase in the bamboo shoots can be temporarily inhibited to avoid browning or blackening before fermentation. S3, heating the water to 95°C and maintaining the constant temperature, then washing the bamboo shoots soaked in S2 again with water, and placing them in the heated water to heat them evenly to inactivate the enzymes by blanching; The polyphenol oxidase is inactivated by blanching to prevent browning or blackening, and the residual activity of the polyphenol oxidase is determined by the catechol method after the polyphenol oxidase is inactivated. S4. Immediately transfer the blanched bamboo shoots into 0°C cold water for 5 minutes to terminate the residual heat, and then remove surface moisture using gauze; S5, soaking the cooled bamboo shoots again in 0.5% calcium chloride solution; The purpose is to enhance the strength of the cell wall and prevent the bamboo shoots from becoming soft and rotten.
[0012] S6, taking out the bamboo shoots soaked in S5, cleaning them and placing them in a fermentation tank, then adding distilled water into the fermentation tank, and adding abnormal Wickham yeast in a sterile environment for fermentation; S7. The fermented bamboo shoots are vacuum packed.
[0013] The immersion time in S2 is 10 min, the immersion time in 95°C constant temperature water in S3 is 3 min, and the immersion time in 0.5% calcium chloride solution in S5 is 15 min.
[0014] Example 2: The embodiment of the present invention provides a method for fermenting bamboo shoots to produce a natural sweet aroma, comprising the following specific steps: S1, first peeling and cleaning the raw materials of bamboo shoots, and then cutting the bamboo shoots into pieces after cleaning; S2. Soaking the chopped bamboo shoots in 0.3% vitamin C; S3, heating the water to 95°C and maintaining the constant temperature, then washing the bamboo shoots soaked in S2 again with water, and placing them in the heated water to heat them evenly to inactivate the enzymes by blanching; S4. Immediately transfer the blanched bamboo shoots into 0°C cold water for 5 minutes to terminate the residual heat, and then remove surface moisture using gauze; S5, soaking the cooled bamboo shoots again in 0.5% calcium chloride solution; S6, taking out the bamboo shoots soaked in S5, cleaning them and placing them in a fermentation tank, then adding distilled water into the fermentation tank, and adding abnormal Wickham yeast in a sterile environment for fermentation; S7. The fermented bamboo shoots are vacuum packed.
[0015] The immersion time in S2 is 10 min, the immersion time in 95°C constant temperature water in S3 is 3 min, and the immersion time in 0.5% calcium chloride solution in S5 is 15 min.
[0016] Example 3: The embodiment of the present invention provides a method for fermenting bamboo shoots to produce a natural sweet aroma, comprising the following specific steps: S1, first peeling and cleaning the raw materials of bamboo shoots, and then cutting the bamboo shoots into pieces after cleaning; S2. Soaking the chopped bamboo shoots in 0.4% vitamin C; S3, heating the water to 95°C and maintaining the constant temperature, then washing the bamboo shoots soaked in S2 again with water, and placing them in the heated water to heat them evenly to inactivate the enzymes by blanching; S4. Immediately transfer the blanched bamboo shoots into 0°C cold water for 5 minutes to terminate the residual heat, and then remove surface moisture using gauze; S5, soaking the cooled bamboo shoots again in 0.5% calcium chloride solution; S6, taking out the bamboo shoots soaked in S5, cleaning them and placing them in a fermentation tank, then adding distilled water into the fermentation tank, and adding abnormal Wickham yeast in a sterile environment for fermentation; S7. The fermented bamboo shoots are vacuum packed.
[0017] The immersion time in S2 is 10 min, the immersion time in 95°C constant temperature water in S3 is 3 min, and the immersion time in 0.5% calcium chloride solution in S5 is 15 min.
[0018] Example 4: The embodiment of the present invention provides a method for fermenting bamboo shoots to produce a natural sweet aroma, comprising the following specific steps: S1, first peeling and cleaning the raw materials of bamboo shoots, and then cutting the bamboo shoots into pieces after cleaning; S2. Soaking the chopped bamboo shoots in 0.5% vitamin C; S3, heating the water to 95°C and maintaining the constant temperature, then washing the bamboo shoots soaked in S2 again with water, and placing them in the heated water to heat them evenly to inactivate the enzymes by blanching; S4. Immediately transfer the blanched bamboo shoots into 0°C cold water for 5 minutes to terminate the residual heat, and then remove surface moisture using gauze; S5, soaking the cooled bamboo shoots again in 0.5% calcium chloride solution; S6, taking out the bamboo shoots soaked in S5, cleaning them and placing them in a fermentation tank, then adding distilled water into the fermentation tank, and adding abnormal Wickham yeast in a sterile environment for fermentation; S7. The fermented bamboo shoots are vacuum packed.
[0019] The immersion time in S2 was 10 min, the immersion time in 95°C constant temperature water in S3 was 3 min, and the immersion time in 0.5% calcium chloride solution in S5 was 15 min. Comparative Example: The embodiment of the present invention provides a method for fermenting bamboo shoots to produce a natural sweet aroma, comprising the following specific steps: S1, first peeling and cleaning the raw materials of bamboo shoots, and then cutting the bamboo shoots into pieces after cleaning; S2, taking out the bamboo shoots soaked in S5, cleaning them and placing them in a fermentation tank, then adding distilled water into the fermentation tank, and adding abnormal Wickham yeast in a sterile environment for fermentation; S3. The fermented bamboo shoots are vacuum packed.
[0020] Compared with Example 1, Example 2, Example 3 and Example 4, the comparative example does not use vitamin C to soak the bamboo shoots raw materials, does not scald the bamboo shoots raw materials to inactivate enzymes, and does not use 0.5% calcium chloride solution to perform subsequent soaking treatment on the bamboo shoots raw materials.
[0021] The bamboo shoots were fermented in the manner of Example 1, Example 2, Example 3, Example 4 and the comparative example, and the bamboo shoots were observed to see whether they turned brown or black. The results are shown in Table 1: Table 1 It can be seen from the data in Table 1 that the fermentation of the bamboo shoots using the preparation methods of Example 1, Example 2, Example 3, and Example 4 did not cause browning or blackening, while the fermentation of the bamboo shoots using the preparation method of the comparative example caused browning and blackening. Therefore, it can be concluded that the bamboo shoots are first soaked in a vitamin C solution before fermentation to temporarily inhibit the activity of polyphenol oxidase, and then the polyphenol oxidase is inactivated by blanching, which can avoid browning and blackening. It can be seen from the data in 1 that the fermentation of the bamboo shoots using the preparation methods of Example 1, Example 2, Example 3, and Example 4 did not become soft or rotten, while the fermentation of the bamboo shoots using the preparation method of the comparative example became soft and rotten. Therefore, it can be concluded that soaking the bamboo shoots in a chlorinated solution can enhance the strength of the cell wall and prevent the bamboo shoots from becoming soft and rotten.
[0022] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.
Claims
1. A method for fermenting bamboo shoots to produce a natural sweet aroma, characterized by: The specific steps include: S1, first peeling and cleaning the raw bamboo shoots, and then cutting the bamboo shoots into pieces after cleaning; S2. Soaking the chopped bamboo shoots in 0.1%-0.5% vitamin C; S3, heating the water to 95°C and maintaining the constant temperature, then washing the bamboo shoots soaked in S2 again with water, and placing them in the heated water to heat them evenly to inactivate the enzymes by blanching; S4. Immediately transfer the blanched bamboo shoots into cold water at 0-4°C for 5 minutes to terminate the residual heat, and then remove surface moisture using gauze; S5, soaking the cooled bamboo shoots again in 0.5% calcium chloride solution; S6, taking out the bamboo shoots soaked in S5, cleaning them and placing them in a fermentation tank, then adding distilled water into the fermentation tank, and adding abnormal Wickham yeast in a sterile environment for fermentation; S7. The fermented bamboo shoots are vacuum packed.
2. The method for fermenting bamboo shoots to produce a natural sweet aroma according to claim 1, characterized in that: The soaking time in S2 is 5-10 minutes.
3. The method for fermenting bamboo shoots to produce a natural sweet aroma according to claim 1, characterized in that: Soak in 95° C. constant temperature water in S3 for 1-3 minutes.
4. The method for fermenting bamboo shoots to produce a natural sweet aroma according to claim 1, characterized in that: The immersion time in the 0.5% calcium chloride solution in S5 is 10-15 minutes.