Pure natural bamboo shoot vermicelli and production process thereof

Abstract

The invention discloses pure natural bamboo shoot vermicelli and a production process thereof. The invention belongs to the technical field of bamboo shoot vermicelli, and the pure natural bamboo shoot vermicelli provided by the invention mainly aims at the requirements of modern consumers on healthy foods, not only can retain the natural nutritional ingredients of bamboo shoots, but also can improve the taste and rehydration performance of the vermicelli, and meets the requirements of high-quality food production. By adopting low-temperature crushing and vacuum color protection technologies, the natural flavor and nutritional ingredients of the bamboo shoots are reserved to the maximum extent, the use of chemical additives is avoided, and the standard of green healthy food is met; meanwhile, the konjac powder, the sodium carboxymethyl cellulose and the sodium alginate are scientifically compounded, so that the elasticity and the toughness of the vermicelli are remarkably improved, and the problems that traditional vermicelli is easy to break and rough in taste are solved; the low-temperature drying technology and the compound enzyme preparation are adopted for treatment, energy consumption is reduced, meanwhile, environmental pollution in the production process is reduced, and green and sustainable development is achieved. The product can be used as a household daily food material, can also be used for making high-end dishes in the catering industry, has a wide market prospect, and has high economic and social values.

Description

Technical Field

[0001] The present invention belongs to the technical field of bamboo shoot vermicelli, and specifically refers to a pure natural bamboo shoot vermicelli and its production process. Background Art

[0002] With the continuous development of the bamboo shoot vermicelli processing industry, the requirements for production efficiency and product quality are increasing day by day. At present, there are already some equipment patents for bamboo shoot vermicelli processing on the market, mainly focusing on key process links such as cleaning, crushing, and drying. However, in the actual application process, these existing technologies still have certain limitations and are difficult to meet the higher requirements put forward by "a pure natural bamboo shoot vermicelli and its production process".

[0003] After retrieval, an invention authorization patent with the patent number CN114073319B and the title "Bamboo Shoot Cleaning and Crushing Device for Producing Bamboo Shoot Vermicelli and Its Manufacturing Method" was disclosed. This solution realizes the integrated operation of automatic cleaning, draining, and crushing of bamboo shoots by setting up a cleaning bin, a driving motor, and a synchronous pulley structure, effectively improving the processing efficiency and reducing the manual labor intensity. However, this device mainly focuses on the automation of the physical processing process and does not involve subsequent process flows such as vermicelli forming and drying and shaping. At the same time, it lacks a design for the retention mechanism of the natural nutritional components of bamboo shoots during the raw material processing process and cannot ensure that the final product has the "pure natural" quality characteristics. In addition, this device does not mention how to avoid the use of additives or chemical aids, so it is difficult to fully meet the needs of modern consumers for healthy foods.

[0004] After further retrieval, an invention authorization patent with the patent number CN114608291B and the title "A Drying Device for Bamboo Shoot Vermicelli Processing and Its Usage Method" was disclosed. This solution provides a device integrating drying and cutting functions. The uniform drying of vermicelli is achieved by driving a rotating rod with a stepping motor, and automatic cutting and batch collection are realized by using a cutter, reducing manual intervention. Nevertheless, the conventional hot air drying method is adopted in the drying process of this device, which may cause problems such as hardening of the vermicelli surface and uneven evaporation of internal moisture, affecting the taste and rehydration performance of the vermicelli. At the same time, this solution also does not involve the technical integration of a complete production process chain such as vermicelli forming, preservation, and packaging, and it is difficult to form a complete production system for "pure natural bamboo shoot vermicelli". In addition, this device does not consider environmental protection and energy-saving factors, has high energy consumption, and is not conducive to green and sustainable development.

[0005] In summary, although the existing technology has achieved mechanization and automation in some parts of bamboo shoot vermicelli processing (such as cleaning, crushing, and drying), there are still obvious deficiencies in maintaining the natural flavor of bamboo shoots, optimizing the texture of vermicelli, enhancing the nutritional value of products, and constructing a full-process green production process. Therefore, it is urgent to propose a brand-new "pure natural bamboo shoot vermicelli and its production process" to solve the above problems and promote the development of bamboo shoot vermicelli towards higher quality, healthier, and more environmentally friendly directions. Summary of the Invention

[0006] The purpose of the present invention is to provide a pure natural bamboo shoot vermicelli and its production process. The pure natural bamboo shoot vermicelli provided by the present invention mainly aims at the needs of modern consumers for healthy foods. It can not only retain the natural nutritional components of bamboo shoots but also improve the taste and rehydration performance of vermicelli, meeting the requirements of high-quality food production. By adopting low-temperature crushing and vacuum color protection technologies, the present invention maximally retains the natural flavor and nutritional components of bamboo shoots, avoids the use of chemical additives, and meets the standards of green and healthy foods. At the same time, by scientifically compounding konjac glucomannan, sodium carboxymethylcellulose, and sodium alginate, the elasticity and toughness of vermicelli are significantly improved, solving the problems of easy breakage and rough taste of traditional vermicelli. The present invention adopts low-temperature drying technology and treatment with compound enzyme preparations, reducing energy consumption and at the same time reducing environmental pollution during the production process, achieving green and sustainable development. It can be used as a daily household ingredient or for making high-end dishes in the catering industry, with broad market prospects and high economic and social value.

[0007] To achieve the above purpose, the technical solution adopted by the present invention is as follows: A pure natural bamboo shoot vermicelli and its production process, wherein the pure natural bamboo shoot vermicelli comprises the following components in parts by weight: 30 - 70 parts of bamboo shoot slurry, 2 - 10 parts of konjac glucomannan, 1 - 4 parts of sodium carboxymethylcellulose, 0.2 - 2 parts of sodium alginate, 0.1 - 1 part of glycerol ester emulsifier, 0.1 - 0.5 part of compound enzyme preparation, 0.01 - 0.25 part of antioxidant, and 0.1 - 0.9 part of flavoring spice.

[0008] Preferably, the pure natural bamboo shoot vermicelli comprises the following components in parts by weight: 50 - 60 parts of bamboo shoot slurry, 3 - 5 parts of konjac glucomannan, 1 - 2 parts of sodium carboxymethylcellulose, 0.5 - 1.5 parts of sodium alginate, 0.2 - 0.8 part of glycerol ester emulsifier, 0.1 - 0.3 part of compound enzyme preparation, 0.05 - 0.15 part of antioxidant, and 0.2 - 0.6 part of flavoring spice.

[0009] Preferably, the compound enzyme preparation is composed of one or more of papain, cellulase, and pectinase.

[0010] Preferably, the antioxidant is obtained by compounding tea polyphenols and vitamin E.

[0011] Preferably, the bamboo shoot slurry is prepared by low-temperature pulverization of fresh bamboo shoots, and its particle size is controlled at 80-120 mesh.

[0012] The present invention also provides a production process of natural bamboo shoot vermicelli, and the process includes the following steps:

[0013] (1) Wash, peel and cut fresh bamboo shoots, and then soak them in a vacuum color protection solution to obtain pretreated bamboo shoots;

[0014] (2) Perform low-temperature pulverization treatment on the pretreated bamboo shoots, and then add water for high-speed shear dispersion to obtain the bamboo shoot slurry.

[0015] Preferably, the vacuum color protection solution is composed of citric acid, ascorbic acid and calcium chloride.

[0016] Preferably, the working condition parameters of the low-temperature pulverization treatment include: the temperature is -10 to -5°C, the pulverization time is 10 to 20 minutes, and the rotation speed is 1500 to 2000 rpm.

[0017] Preferably, the working condition parameters of the high-speed shear dispersion include: the shear speed is 3000 to 4000 rpm, and the shear time is 5 to 10 minutes.

[0018] The beneficial effects achieved by the present invention with the above structure are as follows: (1) By adopting low-temperature pulverization and vacuum color protection technologies, the present invention maximally retains the natural flavor and nutritional components of bamboo shoots, avoids the use of chemical additives, and meets the standards of green and healthy foods; (2) By scientifically compounding konjac flour, sodium carboxymethylcellulose and sodium alginate, the present invention significantly improves the elasticity and toughness of vermicelli, and solves the problems of easy breakage and rough taste of traditional vermicelli; (3) By adopting low-temperature drying technology and compound enzyme preparation treatment, the present invention reduces energy consumption and at the same time reduces environmental pollution during the production process, realizing green and sustainable development; (4) The present invention can be used as a daily household food ingredient or for making high-end dishes in the catering industry, and has a broad market prospect and high economic and social value. Description of the Drawings

[0019] Figure 1 The nutrient content of a kind of natural bamboo shoot vermicelli.

[0020] The drawings are used to provide further understanding of the present invention, and constitute a part of the specification. They are used together with the embodiments of the present invention to explain the present invention, and do not constitute a limitation to the present invention. Detailed Embodiments

[0021] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts belong to the scope of protection of the present invention.

[0022] Unless otherwise defined, all professional and scientific terms used herein have the same meaning as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to the described content can be applied to the present invention. The preferred implementation methods and materials described herein are only for illustrative purposes and do not limit the content of this application.

[0023] The experimental methods in the following embodiments are all conventional methods unless otherwise specified; the test materials and test strains used in the following embodiments are all obtained from commercial channels unless otherwise specified.

[0024] Example 1

[0025] A pure natural bamboo shoot vermicelli and its production process

[0026] The pure natural bamboo shoot vermicelli includes the following components in parts by weight: 50 parts of bamboo shoot slurry, 5 parts of konjac flour, 1 part of sodium carboxymethylcellulose, 1.5 parts of sodium alginate, 0.2 part of glycerol ester emulsifier, 0.3 part of compound enzyme preparation, 0.05 part of antioxidant, and 0.6 part of flavoring spice.

[0027] Among them, the compound enzyme preparation is composed of papain, cellulase, and pectinase.

[0028] Among them, the antioxidant is obtained by compounding tea polyphenols and vitamin E.

[0029] Among them, the bamboo shoot slurry is prepared by subjecting fresh bamboo shoots to low-temperature pulverization treatment, and its particle size is controlled at 1 mesh.

[0030] The present invention also provides a production process for pure natural bamboo shoot vermicelli, and the process includes the following steps:

[0031] (1) Wash, peel, and cut fresh bamboo shoots, and then soak them in a vacuum color protection solution to obtain pretreated bamboo shoots;

[0032] (2) Subject the pretreated bamboo shoots to low-temperature pulverization treatment, and then add water for high-speed shear dispersion to obtain the bamboo shoot slurry.

[0033] Among them, the vacuum color protection solution is composed of citric acid, ascorbic acid, and calcium chloride.

[0034] Among them, the working condition parameters of the low-temperature comminution treatment include: the temperature is -8°C, the comminution time is 15 minutes, and the rotation speed is 2000 rpm.

[0035] Among them, the working condition parameters of the high-speed shearing and dispersion include: the shearing speed is 3500 rpm, and the shearing time is 10 minutes.

[0036] Example 2

[0037] A natural bamboo shoot vermicelli and its production process

[0038] The natural bamboo shoot vermicelli includes the following components in parts by weight: 60 parts of bamboo shoot slurry, 3 parts of konjac flour, 2 parts of sodium carboxymethylcellulose, 0.5 part of sodium alginate, 0.8 part of glycerol ester emulsifier, 0.1 part of complex enzyme preparation, 0.15 part of antioxidant, and 0.2 part of flavoring spice.

[0039] Among them, the complex enzyme preparation is composed of papain, cellulase, and pectinase.

[0040] Among them, the antioxidant is obtained by compounding tea polyphenols and vitamin E.

[0041] Among them, the bamboo shoot slurry is prepared by subjecting fresh bamboo shoots to low-temperature comminution treatment, and its particle size is controlled at 120 mesh.

[0042] The present invention also provides a production process of natural bamboo shoot vermicelli, and the process is carried out with reference to Example 1.

[0043] Example 3

[0044] A natural bamboo shoot vermicelli and its production process

[0045] The natural bamboo shoot vermicelli includes the following components in parts by weight: 55 parts of bamboo shoot slurry, 4 parts of konjac flour, 1.5 parts of sodium carboxymethylcellulose, 1 part of sodium alginate, 0.5 part of glycerol ester emulsifier, 0.2 part of complex enzyme preparation, 0.1 part of antioxidant, and 0.4 part of flavoring spice.

[0046] Among them, the complex enzyme preparation is composed of papain, cellulase, and pectinase.

[0047] Among them, the antioxidant is obtained by compounding tea polyphenols and vitamin E.

[0048] Among them, the bamboo shoot slurry is prepared by subjecting fresh bamboo shoots to low-temperature comminution treatment, and its particle size is controlled at 80 mesh.

[0049] The present invention also provides a production process of natural bamboo shoot vermicelli, and the process is carried out with reference to Example 1.

[0050] Experimental Example 1

[0051] Nutrient Content of a Pure Natural Bamboo Shoot Vermicelli

[0052] Taking the bamboo shoot vermicelli prepared in Example 1, Example 2 and Example 3 of the present invention as samples, and dividing them into Group 1 - 3 of the examples, and using the common bamboo shoot vermicelli on the market as the control group; entrusting a professional food testing agency to detect and analyze the protein, vitamin and calcium content in the vermicelli of each group by using the national standard testing method.

[0053] Result analysis: The protein, vitamin and calcium content in Group 1 - 3 of the examples are all significantly higher than those in the control group, and the content in Group 3 of the examples is at the highest level.

[0054] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

[0055] The above description of the present invention and its embodiments is not restrictive. What is shown in the drawings is only one of the embodiments of the present invention, and the actual structure is not limited thereto. Generally speaking, if those of ordinary skill in the art are inspired by it and design similar structural modes and embodiments without creative work without departing from the purpose of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A natural bamboo shoot vermicelli, characterized in that: The natural bamboo shoot vermicelli comprises the following components in parts by weight: 30-70 parts of bamboo shoot slurry, 2-10 parts of konjac flour, 1-4 parts of sodium carboxymethyl cellulose, 0.2-2 parts of sodium alginate, 0.1-1 part of glyceride emulsifier, 0.1-0.5 part of compound enzyme preparation, 0.01-0.25 part of antioxidant and 0.1-0.9 part of flavoring spice.

2. A kind of pure natural bamboo shoot vermicelli according to claim 1, characterized in that: The natural bamboo shoot vermicelli comprises the following components in parts by weight: 50-60 parts of bamboo shoot slurry, 3-5 parts of konjac flour, 1-2 parts of sodium carboxymethyl cellulose, 0.5-1.5 parts of sodium alginate, 0.2-0.8 part of glyceride emulsifier, 0.1-0.3 part of compound enzyme preparation, 0.05-0.15 part of antioxidant and 0.2-0.6 part of flavoring spice.

3. A pure natural bamboo shoot vermicelli according to claim 2, characterized in that: The compound enzyme preparation is composed of one or more of papain, cellulase and pectinase.

4. A pure natural bamboo shoot vermicelli according to claim 3, characterized in that: The antioxidant is prepared by compounding tea polyphenols and vitamin E.

5. A pure natural bamboo shoot vermicelli according to claim 4, characterized in that: The bamboo shoot slurry is prepared by low-temperature pulverizing fresh bamboo shoots, and its particle size is controlled at 80-120 mesh.

6. The production process of the all-natural bamboo shoot vermicelli according to claim 5, characterized in that: The process comprises the following steps: (1) Cleaning, peeling and cutting fresh bamboo shoots, and then soaking them in a vacuum color protection solution to obtain pretreated bamboo shoots; (2) Low-temperature pulverizing the pretreated bamboo shoots, and then adding water for high-speed shear dispersion to obtain the bamboo shoot slurry.

7. The production process of a pure natural bamboo shoot vermicelli according to claim 6, characterized in that: The vacuum color protection solution is composed of citric acid, ascorbic acid and calcium chloride.

8. The production process of a pure natural bamboo shoot vermicelli according to claim 7, characterized in that: The working condition parameters of the low-temperature pulverizing treatment include: temperature of -10 to -5 °C, pulverizing time of 10 to 20 minutes, and rotation speed of 1500 to 2000 rpm.

9. The production process of a pure natural bamboo shoot vermicelli according to claim 8, characterized in that: The working condition parameters of the high-speed shear dispersion include: shear speed of 3000 to 4000 rpm and shear time of 5 to 10 minutes.

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