The production process and tea-making techniques of roasted bamboo shoots

Abstract

This invention provides a process for making roasted bamboo shoot tea, belonging to the field of food processing, including the following steps: firstly roasting fresh bamboo shoot pieces to form dried bamboo shoots; rehydrating the roasted dried bamboo shoots; and then roasting the rehydrated bamboo shoots again. The bamboo shoot pieces include any one or more of the following: bamboo shoot chunks, bamboo shoot slices, bamboo shoot strips, bamboo shoot cubes, and bamboo shoot shreds. This invention, through a roasting-rehydration-roasting method, produces roasted bamboo shoot tea with a dark, glossy yellow color. As a solid beverage, it retains the lactones in bamboo shoots, rehydrates quickly, has a short brewing time, and eliminates the need for pre-cooking, boiling, or frying steps. It is simple, easy to implement, energy-saving, and environmentally friendly, saving a significant amount of water and wood. The resulting roasted bamboo shoot tea has a good taste and excellent quality.

Description

Technical Field

[0001] This application belongs to the field of food processing and relates to tea beverage production technology and tea beverages. Specifically, it relates to a production technology for roasted bamboo shoot tea and roasted bamboo shoot tea. Background Technology

[0002] Bamboo shoots, the young sprouts of bamboo, are rich in protein, amino acids, fats, carbohydrates, calcium, phosphorus, iron, carotene, and vitamins. Traditional methods of making dried bamboo shoots involve steaming, soaking, pressing, washing, and charcoal roasting. Producing 1 ton of dried bamboo shoots requires 350-400 tons of wastewater, causing significant water pollution. Furthermore, the roasting process consumes large amounts of wood and charcoal, approximately 8 cubic meters of wood per ton of dried bamboo shoots produced, placing a heavy burden on the ecosystem.

[0003] There are currently some tea drinks on the market made from bamboo shoots. For example, the processing method for bamboo shoot tea disclosed in the invention patent application with publication number CN106260262A is characterized by crushing fresh bamboo shoots into rice-grain-sized pieces, then stir-frying them in an iron pot or using tea-frying machinery to kill the greenness; finally, they are dried by stir-frying, baking, or sun-drying to create tea products with various styles. Bamboo shoot products made using this method, when brewed, possess both the aroma of ordinary leaf tea and the unique bitter and pungent taste of bamboo shoots. However, this method of crushing and processing bamboo shoots damages their fibrous structure, generates a large amount of waste, and leads to the loss of lactones, resulting in a significant loss of the nutritional components of the bamboo shoot tea.

[0004] For example, the applicant's invention patent application with publication number CN105962192A discloses a process for making roasted bamboo shoots, including the following steps: I. Pre-treatment: Peel and wash fresh bamboo shoots. II. Shaping: Remove inedible parts from the washed fresh bamboo shoots in step I and cut them into slices, strips, or shreds. III. Baking: Place the bamboo shoot slices, strips, or shreds from step II directly into a baking device for baking. Baking is divided into three stages: Stage 1 baking temperature is 50℃ to 80℃, baking time is 1h to 5h; Stage 2 baking temperature is 85℃ to 115℃, baking time is 10h to 20h; Stage 3 baking temperature is 70℃ to 90℃, baking time is 5h. IV. Packaging: Remove the bamboo shoot slices, strips, or shreds from step III after baking, let them cool to room temperature, and then package them. This technical solution provides a process for making dried bamboo shoots, but the dried bamboo shoots made by this process are only suitable for cooking food. When used as tea, they have a strong astringent taste and still need about 4 hours to fully rehydrate. Summary of the Invention

[0005] The purpose of this invention is to address the above-mentioned problems by providing a production process and a product for roasted bamboo shoot tea; thus solving the technical problems of poor taste, loss of lactones, and long rehydration time in the prior art.

[0006] To achieve the above objectives, the present invention adopts the following technical solutions:

[0007] This invention creatively provides a process for making roasted bamboo shoot tea, including the following steps:

[0008] Fresh bamboo shoot pieces are first roasted to form dried bamboo shoots;

[0009] Rehydrate the dried bamboo shoots after baking;

[0010] After being rehydrated, the dried bamboo shoots undergo a second roasting process.

[0011] Bamboo shoot pieces include any one or more of the following: bamboo shoot chunks, bamboo shoot slices, bamboo shoot strips, bamboo shoot cubes, and bamboo shoot shreds.

[0012] In the above-mentioned production process of roasted bamboo shoot tea, the roasting temperature range for the first roasting step is 50 degrees Celsius to 75 degrees Celsius for 6 to 24 hours; the roasting temperature range for the second roasting step is 45 degrees Celsius to 70 degrees Celsius for 5 to 16 hours.

[0013] In the above-mentioned process of making roasted bamboo shoot tea, the bamboo shoot pieces after rehydration need to be cut into bamboo shoot pieces or thin strips before the second roasting step to obtain roasted bamboo shoot tea.

[0014] In the above-mentioned process of making roasted bamboo shoot tea, the bamboo shoot pieces or shreds that have been rehydrated and cut into strips undergo a fermentation step before being roasted. The fermentation step involves fermenting the bamboo shoot pieces or shreds at 20 to 45 degrees Celsius for 5 to 10 hours.

[0015] In the above-mentioned production process of roasted bamboo shoot tea, in the second roasting step, the golden thread lotus and dried bamboo shoots are mixed in a mass ratio of 1:10 to 20 and roasted to produce the finished tea; the mass of the dried bamboo shoots is the dry weight.

[0016] In the above-mentioned production process of roasted bamboo shoot tea, the second roasting step is divided into four stages. The first stage roasting temperature is 50 to 52 degrees Celsius, and after dehumidification to a humidity of 60%, it is roasted at a constant temperature and humidity for 1 to 3 hours. The second stage roasting temperature is 54 to 56 degrees Celsius, and after dehumidification to a humidity of 30%, it is roasted at a constant temperature and humidity for 1 to 4 hours. The third stage roasting temperature is 60 to 63 degrees Celsius, and after dehumidification to a humidity of 10%, it is roasted at a constant temperature and humidity for 1 to 3 hours. The fourth stage roasting temperature is 65 degrees Celsius, and after uniform dehumidification, it is roasted for 2 to 6 hours.

[0017] In the above-mentioned production process of roasted bamboo shoot tea, the first roasting step adopts a cylindrical drying device; the cylindrical drying device includes an outer cylinder and an inner cylinder rotatably installed inside the outer cylinder, an infrared generating tube is spirally arranged between the inner cylinder and the outer cylinder, and the inner cylinder is a mesh cylinder for holding bamboo shoot pieces.

[0018] In the above-mentioned process of making roasted bamboo shoot tea, the second roasting step uses an aroma-enhancing machine. The aroma-enhancing machine includes a machine box with a drying chamber, a multi-layer support that can rotate vertically in the drying chamber, and a frame on the multi-layer support for placing the material to be dried. The drying chamber of the machine box is equipped with a heating mechanism, a humidity sensor, and an ultraviolet sterilization lamp. The heating mechanism is controlled by a controller. The machine box is equipped with an exhaust device and an air inlet device. The exhaust device is controlled by the controller, and the controller is connected to the humidity sensor.

[0019] In the above-mentioned process of making roasted bamboo shoot tea, bamboo shoot pieces, bamboo shoot granules, and bamboo shoot shreds are cut by a bamboo shoot cutting machine. The bamboo shoot cutting machine includes a base, a conveying device on the base, guide posts on both sides of the conveyor belt on the base, and a blade that can be raised and lowered along the guide posts. A push block is fixedly connected to the outer side of the blade on the base. The push block is in contact with the outer side of the blade. A lifting frame that can move vertically is fixedly installed on the base on the inner side of the blade. A pushing device is installed on the lifting frame. The rotation direction of the pushing device is opposite to the rotation direction of the conveyor device, and the pushing belt of the pushing device is evenly provided with protrusions.

[0020] This invention creatively provides a raw roasted bamboo shoot tea made using any of the above-mentioned raw roasted bamboo shoot tea production processes.

[0021] The advantages of this invention compared to existing technologies are:

[0022] 1) This invention produces roasted bamboo shoot tea using a roasting-rehydration-roasting method, resulting in a dark, glossy yellow color. As a solid beverage, it retains the lactones in bamboo shoots, rehydrates quickly, and has a short brewing time (complete rehydration in 10 minutes). This process removes the astringency of the dried bamboo shoots while preserving their original flavor, allowing for the full release of beneficial substances. The production process eliminates the need for pre-cooking, frying, or other steps, making it simple, easy to implement, energy-saving, and environmentally friendly, saving significant amounts of water and wood. The resulting roasted bamboo shoot tea has excellent taste and quality. It also has digestive and cooling properties, and the tea leaves can be eaten cold, eliminating waste.

[0023] 2) In the recipe of roasting dried bamboo shoots and *Anoectochilus roxburghii* (golden thread orchid), *Anoectochilus roxburghii*, as one of the ingredients, has the effects of cooling the blood and dispelling wind, removing dampness and detoxifying. It enters the kidney, heart, and lung meridians, comprehensively improving the body's immunity and enhancing its resistance to disease. *Anoectochilus roxburghii* tea has a light and sweet taste and also has effects such as beautifying the skin, anti-aging, anti-cancer, anti-arteriosclerosis, preventing and treating diabetes, weight loss and fitness, liver protection, and boosting immunity. Mixing *Anoectochilus roxburghii* with dried bamboo shoots to make tea not only enriches the taste and aroma of the bamboo shoot tea but also enhances its nutritional value.

[0024] 3) In the production process of this invention, the first roasting step uses a cylindrical drying equipment for low-temperature roasting, while simultaneously tumbling the cylindrical drum to ensure that the larger bamboo shoot pieces are dried evenly; the second roasting step uses an aroma-enhancing machine for roasting, with low-temperature slow roasting and staged dehumidification to better preserve the nutrients of the bamboo shoots and allow the aroma in the bamboo shoot tea to fully volatilize; the second roasting step is used to roast the dried bamboo shoots and *Anoectochilus roxburghii*, which allows the aroma of the dried bamboo shoots and *Anoectochilus roxburghii* to be fully released and blended during the roasting process, and the low-temperature roasting achieves the drying temperature of *Anoectochilus roxburghii* while avoiding damage.

[0025] 4) By improving the equipment, the cutting efficiency is increased. The height of the pushing device can be adjusted to cut the bamboo shoots, so as to prevent the bamboo shoots from sliding during the cutting process. It is also highly adaptable. Attached Figure Description

[0026] Figure 1 This is a flowchart illustrating the production process of roasted bamboo shoot tea in this invention.

[0027] Figure 2 This is a schematic diagram of the structure of the cylindrical drying equipment described in this invention.

[0028] Figure 3 This is a schematic diagram of the bamboo shoot cutting machine described in this invention.

[0029] Figure 4 This is a schematic diagram of the aroma extraction machine described in this invention. Detailed Implementation

[0030] Example 1

[0031] like Figure 1 As shown, the production process of roasted bamboo shoot tea includes the following steps:

[0032] S1 is ready to be harvested and peeled to obtain whole, fresh bamboo shoots.

[0033] S2 shaping removes the outer shell of the bamboo shoot and cuts off the inedible parts of the head and tail.

[0034] S3 Segmentation: To facilitate baking, the shaped bamboo shoots are segmented into bamboo shoot pieces. In this embodiment, the bamboo shoots are cut into strips that are 30mm to 50mm long, 10mm to 20mm wide, and 10mm to 20mm thick.

[0035] The first roasting process in S4 involves using a cylindrical drying device to roast the chopped bamboo shoots. In this embodiment, the first roasting temperature is set to 75°C, and the roasting time is 12 hours.

[0036] The initial roasting temperature ranges from 50℃ to 75℃, and the roasting time is selected from 6 hours to 24 hours depending on the size of the bamboo shoots. Roasting fresh bamboo shoots directly without fermentation or steaming can prevent the loss of internal fats, effectively retain the nutrients in the bamboo shoots and maintain the fiber structure, and the rehydration speed is fast.

[0037] S5 Rehydration: The dried bamboo shoots after baking are steamed or soaked in boiling water for 1 to 6 hours. In this embodiment, steaming is used and the rehydration time is 4 hours. After rehydration, the dried bamboo shoots are washed. After rehydration, the bamboo shoots are crisp but not mushy, and are easier to cut into thin strips or granules than fresh bamboo shoots, while also preserving the nutrients in the bamboo shoots.

[0038] S6 Shredding In this embodiment, the rehydrated bamboo shoots are drained and then shredded into thin strips using a bamboo shoot shredder. The bamboo shoot strips are 30mm to 50mm long, 1mm to 10mm wide, and 1mm to 15mm thick to facilitate even roasting, improve rehydration capacity, and allow the nutrients in the roasted bamboo shoot strips to dissolve more quickly, making them more suitable for tea.

[0039] To remove the astringent taste from bamboo shoots, S7 fermentation involves fermenting the fine bamboo shoot strips in a sealed space at a temperature of 20℃ to 45℃ for a duration of 5 to 10 hours.

[0040] The second roasting process (S8) involves using an aroma-enhancing machine to roast the fermented bamboo shoot shreds a second time. Because the bamboo shoot shreds are smaller than those roasted in the first roasting, the roasting temperature is lower to ensure the roasted bamboo shoot tea achieves a dark, glossy yellow color. In this embodiment, the second roasting temperature is set to 70℃, and the roasting time is 8 hours.

[0041] The temperature range for the second roasting is set between 45℃ and 70℃, and the roasting time ranges from 6 hours to 10 hours. At the same time, ventilation and dehumidification are carried out to reduce the moisture content and minimize the damage to the dietary fiber in the dried bamboo shoots, so as to maintain the texture of the dried bamboo shoots.

[0042] After the S9 packaging is cooled, the dried bamboo shoot shreds are vacuum-packed to make roasted bamboo shoot tea.

[0043] Example 2

[0044] This embodiment is basically the same as Embodiment 1, except that: the first baking temperature is set to 50℃ and the baking time is 24 hours; the second baking temperature is set to 45℃ and the baking time is 10 hours.

[0045] Example 3

[0046] This embodiment is basically the same as Embodiment 1, except that: the first baking temperature is set to 65℃ and the baking time is 6 hours; the second baking temperature is set to 60℃ and the baking time is 6 hours.

[0047] Example 4

[0048] This embodiment is basically the same as Embodiment 1, except that in the second roasting step, the dried bamboo shoots and golden thread lotus leaves are mixed at a mass ratio of 1:10 to 20 and roasted for 5 to 10 hours to produce the finished tea; the mass of the dried bamboo shoots is the dry weight.

[0049] Example 5

[0050] This embodiment is basically the same as Embodiment 1, except that the second roasting step is divided into four stages. The first stage roasting temperature is 50°C to 52°C, and after dehumidification to 60% humidity, it is roasted at a constant temperature and humidity for 1 to 3 hours. The second stage roasting temperature is 54°C to 56°C, and after dehumidification to 30% humidity, it is roasted at a constant temperature and humidity for 1 to 4 hours. The third stage roasting temperature is 60°C to 63°C, and after dehumidification to 10% humidity, it is roasted at a constant temperature and humidity for 1 to 3 hours. The fourth stage roasting temperature is 65°C, and after uniform dehumidification, it is roasted for 2 to 6 hours. The combination of heating and dehumidification achieves the effect of fully removing moisture and enhancing aroma, effectively preventing the loss of internal lipids, and improving the taste and aroma of the roasted bamboo shoot tea.

[0051] As an alternative implementation, in step S3, the bamboo shoot pieces can also be divided into bamboo shoot slices with a length of 30mm to 50mm, a width of 30mm to 50mm, and a thickness of 5mm to 15mm; bamboo shoot shreds with a length of 30mm to 50mm, a width of 1mm to 15mm, and a thickness of 1mm to 15mm; bamboo shoot blocks with a length of 30mm to 50mm, a width of 20mm to 40mm, and a thickness of 15mm to 30mm; or bamboo shoot cubes with a length of 8mm to 12mm or 8mm to 12mm. Alternatively, it can be a mixture of any two or more of the above-mentioned bamboo shoot blocks, bamboo shoot strips, bamboo shoot slices, bamboo shoot shreds, and bamboo shoot cubes.

[0052] As an alternative implementation, in step S6, the rehydrated bamboo shoots can be drained and cut into bamboo shoot pieces with a length of 4mm to 8mm and a width of 4mm to 8mm.

[0053] Preferably, the following equipment is used for production in Examples 1, 2, 3, 4, and 5:

[0054] like Figure 2 As shown, to ensure the large volume of fresh bamboo shoots is fully dried, a cylindrical drying device 100 is used for the first roasting step. Specifically, the outer cylinder 101 is hinged to the support 106 of the base 105. An inner cylinder 102 is installed inside the outer cylinder 101, with one end extending to the outer end of the outer cylinder 101 and equipped with an end cap 108. The end cap 108 has air holes. The entire inner cylinder is rotated by a rotating motor 104, allowing the large fresh bamboo shoots to tumble and be roasted evenly. The inner cylinder 102 is a mesh cylinder with a mesh size of less than 1mm to support the bamboo shoots as they roll. An infrared generating tube 103 is spirally arranged between the inner cylinder 102 and the outer cylinder 101. This spiral arrangement allows for uniform and rapid heating, improving roasting efficiency. The infrared generating tube 103 is controlled by a temperature controller, and the moisture generated during roasting is discharged from the extended end of the inner cylinder 102. The outer cylinder 101, facing away from the protruding end of the inner cylinder 102, is connected to the base 105 via a cylinder 107, allowing the outer cylinder 101 to tilt for easier material discharge. During the first roasting process, the bamboo shoot pieces are placed in the inner cylinder 102, the end cap 108 is placed on top, and the rotating motor 104 is turned on. The inner cylinder 102 rotates at a speed of 15 r / min, and the air vents are intermittently opened to exhaust air, allowing the cylindrical drying equipment 100 to quickly dry the bamboo shoot pieces.

[0055] like Figure 3As shown, the bamboo shoot cutter 200 cuts bamboo shoots into pieces, granules, or thin strips. The specific structure of the bamboo shoot cutter 200 is as follows: a base 201 is equipped with a conveyor device 202 for conveying the bamboo shoots to be cut. The conveyor device 202 includes a rotating roller 203 rotatably connected to the base 201 and a conveyor belt driven by the rotating roller 203. The rotating roller 203 drives the conveyor belt 202. Guide posts 204 are located on both sides of the conveyor belt 202 on the base 201. Blade holders 212 are movably sleeved on the guide posts 204. A blade 205 is located between the two blade holders 212. A pusher block 207 is fixedly connected to the base 201 at the outer position of the blade 205. The pusher block 207 is connected to the outer side of the blade 205. The base 201 is fixedly located inside the blade 205 with a vertically movable lifting frame 206. The height of the lifting frame 206 is adjusted by a motor or manually. The bottom of the lifting frame 206 is connected to a pushing device 208. The pushing device 209 includes a drive roller 210 rotatably connected to the lifting frame 206 and a pushing belt driven by the drive roller 210. The rotating roller 203 and the drive roller 210 are driven by a motor to make the rotation direction of the pushing belt opposite to the rotation direction of the conveyor belt and the same speed. The pushing belt of the pushing device 209 is uniformly provided with protrusions 211 to prevent the bamboo shoot pieces from sliding during the cutting process, thereby improving the dimensional uniformity of the bamboo shoot slices, bamboo shoot shreds, etc. When cutting bamboo shoots, place the bamboo shoots to be cut at the beginning of the conveyor belt, adjust the height of the lifting frame 206 to adapt to the height of the bamboo shoots, start the conveying device 202 and the pushing device 208 to clamp the bamboo shoots in the middle and push them forward. The size of slicing, shredding and dicing is controlled by adjusting the movement frequency of the blade holder 212 and the transmission speed of the conveying device 202 and the pushing device 208. The blade 205 moves up and down to complete the cutting. At the same time, the blade 205 cuts relative to the push block 207, thereby avoiding the outer side of the blade 205 from sticking to the bamboo shoot. No manual cleaning is required, making it convenient to use and improving efficiency.

[0056] like Figure 4As shown, the aroma extraction machine 300 includes a casing 301 with a drying chamber, a multi-layer support 302 rotatable vertically within the drying chamber, a frame 303 for placing the items to be dried on the multi-layer support 302, and a controller 309 located outside the casing. The inner wall of the drying chamber in the casing 301 is equipped with a heating mechanism 304, a humidity sensor 308, and an ultraviolet sterilization lamp 307. The controller 309 includes at least a temperature controller, a humidity controller, and a time relay. The heating mechanism 304 is preferably an infrared heating device, controlled by the temperature controller. The casing 301 is equipped with an exhaust device 306 and an air inlet device 305. Thin strips of dried bamboo shoots, or a mixture of thin strips of dried bamboo shoots and *Anoectochilus roxburghii* leaves, are laid on the frames 303 and rotated by the multi-layer support 302. The heating mechanism 304, controlled by a temperature controller, maintains the temperature at the set value. Air is heated through the air inlet device 305, creating flowing gas within the cavity to ensure even heating of the bamboo shoot strips and promote the unfolding of the *Anoectochilus roxburghii* leaves. The exhaust device 306 is controlled by a controller connected to a humidity sensor 308. A preliminary sterilization effect is achieved by intermittently activating the ultraviolet sterilization lamp 307 via a time relay. The aroma-enhancing machine 300 can be used in the second roasting step, where dried bamboo shoots, or a mixture of dried bamboo shoots and *Anoectochilus roxburghii* leaves, are laid on the frames for roasting. When the set roasting time is reached, the controller 309 activates the exhaust device 306 to ventilate. When the humidity sensor 308 detects that the humidity has reached the set value, the humidity controller stops the exhaust, allowing the next stage of roasting to begin. This method can enhance the color and aroma. Static roasting of tea shreds reduces turning and avoids damage, resulting in a uniform texture. It is also suitable for roasting leaves of Anoectochilus roxburghii.

[0057] The roasted bamboo shoot tea products prepared in Examples 1 and 4 were compared with commercially available bamboo shoot tea A for evaluation. The results are shown in the table below.

[0058] Take 7g each of the roasted bamboo shoot tea products prepared in Example 1 and Example 4 and commercially available bamboo shoot tea A, and add 50ml of pure water at a temperature of 90-100℃ to brew them.

[0059] Table 1. Sensory evaluation forms of roasted bamboo shoot tea from Examples 1 and 4 and commercially available bamboo shoot tea A.

[0060]

[0061] As can be seen from the wet evaluation comparison in the table above, the roasted bamboo shoot tea produced by this invention has significant advantages over commercially available bamboo shoot tea A. The tea liquor obtained by this invention has a brighter color, a delicate aroma, a mellow taste, and fewer sediments, thus enhancing the flavor. In particular, the addition of *Anoectochilus roxburghii* leaves further enhances both the aroma and flavor, resulting in a sweet aftertaste.

[0062] The specific embodiments described herein are merely illustrative of the spirit of the invention. Those skilled in the art to which this invention pertains may make various modifications or additions to the described specific embodiments or use similar methods to substitute them, without departing from the spirit of the invention or exceeding the scope defined by the appended claims.

[0063] Although this article frequently uses terms such as bamboo shoot pieces, bamboo shoot strips, bamboo shoot slices, bamboo shoot chunks, bamboo shoot shreds, bamboo shoot cubes, bamboo shoot granules, and fine bamboo shoot strips, the possibility of using other terms is not excluded. These terms are used merely for the convenience of describing and explaining the essence of this invention; interpreting them as any additional limitation would contradict the spirit of this invention.

Claims

1. A process for the preparation of a tea of bamboo shoots, characterized in that, Includes the following steps: Fresh bamboo shoot pieces are roasted in the first roasting step to form dried bamboo shoots. The first roasting step uses a cylindrical drying equipment and the roasting temperature ranges from 50 degrees Celsius to 75 degrees Celsius for 6 hours to 24 hours. After roasting, the dried bamboo shoots are steamed or soaked in boiling water to rehydrate for 1 to 6 hours. After rehydration, the bamboo shoots are cut into small pieces or thin strips and then fermented at 20 to 45 degrees Celsius for 5 to 10 hours. The second roasting step involves mixing *Anoectochilus roxburghii* and dried bamboo shoots at a mass ratio of 1:10-20. The dried bamboo shoots are measured by dry weight. The second roasting step uses an aroma-enhancing machine and consists of four stages: Stage 1: Roasting temperature is 50-52°C, with moisture removed until the humidity reaches 60%, then roasted at a constant temperature and humidity for 1-3 hours; Stage 2: Roasting temperature is 54-56°C, with moisture removed until the humidity reaches 30%, then roasted at a constant temperature and humidity for 1-4 hours; Stage 3: Roasting temperature is 60-63°C, with moisture removed until the humidity reaches 10%, then roasted at a constant temperature and humidity for 1-3 hours; Stage 4: Roasting temperature is 65°C, with uniform moisture removal and roasting for 2-6 hours. The bamboo shoot components include any one or more of the following: bamboo shoot chunks, bamboo shoot slices, bamboo shoot strips, bamboo shoot cubes, and bamboo shoot shreds. The cylindrical drying equipment includes an outer cylinder and an inner cylinder rotatably installed inside the outer cylinder. An infrared generating tube is spirally arranged between the inner cylinder and the outer cylinder, and the inner cylinder is a mesh cylinder for holding bamboo shoots. The bamboo shoot pieces, bamboo shoot granules, and bamboo shoot shreds are cut by a bamboo shoot cutting machine. The bamboo shoot cutting machine includes a base, a conveying device on the base, guide posts on both sides of the conveyor belt on the base, and a blade that can move up and down along the guide posts. A push block is fixedly connected to the outer side of the blade on the base. The push block is in contact with the outer side of the blade. A lifting frame that can move vertically is fixedly provided on the base inside the blade. A pushing device is provided on the lifting frame. The rotation direction of the pushing device is opposite to the rotation direction of the conveying device, and the pushing belt of the pushing device is uniformly provided with protrusions. The aroma extraction machine includes a casing with a drying chamber, a multi-layer support that can rotate vertically within the drying chamber, and a frame on the multi-layer support for placing the items to be dried. The drying chamber of the casing is equipped with a heating mechanism, a humidity sensor, and an ultraviolet sterilization lamp. The heating mechanism is controlled by a controller. The casing is equipped with an exhaust device and an air inlet device. The exhaust device is controlled by the controller, and the controller is connected to the humidity sensor.

2. A tea made from bamboo shoots, characterized by: This includes roasted bamboo shoot tea made using the roasted bamboo shoot tea production process described in claim 1.

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