Long-acting freshness-locking processing technology for bamboo shoots
By combining multiple preservation techniques, the problems of high dependence on bamboo shoot preservation equipment, high cost, and safety concerns about chemical additives have been solved. This has achieved long-lasting, safe, and environmentally friendly bamboo shoot preservation, with good retention of nutrients, high crispness, and room temperature storage.
Patent Information
- Application Number
- CN202511218195.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-28
- Publication Date
- 2025-11-21
AI Technical Summary
Existing bamboo shoot preservation methods suffer from problems such as high equipment dependence, high cost, concerns about the safety of chemical additives, limited preservation time, and poor material degradation, making it difficult to achieve long-term, safe, and environmentally friendly bamboo shoot preservation.
It employs a combination of multiple preservation processes, including low-temperature pretreatment, enzyme inhibition treatment, micro-fermentation treatment, ultraviolet sterilization, microwave drying, and high-barrier packaging, using Lactobacillus plantarum, trehalose, and konjac gum as preservatives to form multiple preservation barriers.
It effectively extends the shelf life of bamboo shoots, minimizes nutrient loss, maintains a crisp texture, can be stored at room temperature, is safe and environmentally friendly, and has low storage costs.
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Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the technical field of food processing, and particularly relates to a long-acting fresh-keeping processing technology for bamboo shoots. BACKGROUND
[0002] Bamboo shoots are the young shoots of bamboos, which are differentiated from the bamboo whips. Bamboo shoots contain proteins, fats, sugars, organic acids, vitamins, minerals and various trace elements, and have a delicious taste, a crisp and tender mouthfeel and a refreshing taste. However, the flavor of bamboo shoots starts to change due to the increase in the respiration intensity after 5 hours of harvesting, and the bamboo shoots can only be preserved for one day at normal temperature, which limits the sales radius of the bamboo shoots. If the bamboo shoots are not properly stored during the sales process, the bamboo shoots are prone to water loss, resulting in lignification, browning and other phenomena, which restricts the development of the fresh bamboo shoot industry.
[0003] The traditional bamboo shoot storage method is to steam and dry the bamboo shoots to achieve the purpose of eating the bamboo shoots out of season. However, the bamboo shoots stored by this method have poor rehydration, a dark color, no crispness of fresh bamboo shoots, a poor mouthfeel and a serious loss of nutritional components. With the improvement of people's living standards, the demand for fresh bamboo shoots is increasing. At present, the methods for preserving bamboo shoots include physical preservation, chemical preservation and coating preservation. However, each preservation method has certain disadvantages. For example, physical preservation mainly uses cold storage treatment, which can reduce the respiration intensity of the bamboo shoots and delay the loss of nutritional components. However, the method has strong dependence on equipment and energy, requires long-term cold storage, has high preservation cost, has limited preservation time, and the bamboo shoots still have problems such as water loss and softening after a period of time. Chemical preservation uses preservatives or preservatives to inhibit the reproduction of microorganisms and prolong the preservation period. However, the method is limited in promotion due to the safety concerns of consumers about chemical additives. Coating preservation uses edible film to wrap the bamboo shoots, reduces water evaporation and inhibits oxidation. However, the cost of the coating material is high, and the degradation of some materials is poor, which may cause environmental burden. Therefore, it is urgent to develop a long-acting, efficient, safe and environmentally friendly bamboo shoot preservation technology. SUMMARY
[0004] In view of the deficiencies of the prior art and the above, the purpose of the present application is to provide a long-acting fresh-keeping processing technology for bamboo shoots. The processing technology combines multiple preservation processes, which can effectively prolong the preservation time of the bamboo shoots, has a good crispness and a small loss of nutrients, can be stored at room temperature, does not require storage equipment, has low storage cost, is safe and environmentally friendly.
[0005] To achieve the above purpose, the present application provides a long-acting fresh-keeping processing technology for bamboo shoots, which specifically includes the following process flow: S1. Bamboo shoot pretreatment: fresh harvested bamboo shoots are selected, washed with flowing water, sent to a low-temperature room for mechanical peeling and removal of the old base part, and cut into strips; S2. Enzyme inhibition treatment: Put the cut bamboo shoots in S1 into the color protection liquid and soak for 10-15 min, then drain and put on the 105℃ steam for 30-40 s; S3. Micro-fermentation treatment: Put the bamboo shoots treated in S2 into the fermentation barrel added with Lactobacillus plantarum, mix uniformly, seal and treat for 5-6 h, then immerse in the fresh-keeping liquid, and vacuum infiltrate for 20-30 min; S4. Sterilization treatment: Treat the bamboo shoots treated in S3 under ultraviolet light irradiation for 20-40 min, and then perform microwave drying treatment until the moisture content is ≤50%; S5. Packaging: In a sterile environment, weigh the bamboo shoots treated in S4 according to the predetermined scale, and pack into a high-barrier packaging bag replaced by composite gas, and vacuum heat seal; S6. Storage: Store at room temperature in the dark.
[0006] The present application adopts a multi-path preservation process combination, and the freshly picked bamboo shoots are washed to remove impurities and then sent to a low-temperature room, which can effectively inhibit the respiration of bamboo shoots and prevent the consumption of nutrients. After cutting, the bamboo shoots are soaked in a color protection liquid, and at the same time, steam is used for instantaneous treatment to quickly inactivate polyphenol oxidase and peroxidase, prevent oxidation and inhibit browning. Micro-fermentation is carried out using Lactobacillus plantarum to produce lactic acid and bacteriocin with antibacterial effect, and at the same time, the biological membrane structure is protected by treating with a fresh-keeping liquid to form a water-locking layer, enhance the cell water-holding capacity, and prevent softening and rotting. Non-thermal sterilization and microwave drying can effectively preserve heat-sensitive nutrients and brittleness. The high-barrier packaging bag has good oxygen and water vapor barrier properties, and at the same time, the air in the packaging bag is replaced by composite gas to ensure that the bag is in an anaerobic or micro-aerobic state, effectively inhibiting storage fermentation and prolonging storage time.
[0007] Further, in the above technical solution S1, the temperature of the low-temperature room is controlled at 0-5℃; and the bamboo shoots are cut into strips with a length of 5-8 cm, a width of 2-3 cm, and a thickness of 0.2-0.6 cm. Since the freshly harvested bamboo shoots have strong metabolism, the present application can inhibit the respiratory metabolism of the bamboo shoots by peeling and cutting the bamboo shoots in the low-temperature room, effectively preserving the nutrients.
[0008] Further, in the technical scheme S2, the color protection liquid is composed of the following raw materials in mass percentage: 0.1-0.2% of L-cysteine, 0.8-1.5% of citric acid, 0.1-0.5% of rosemary acid, 0.3-0.6% of calcium chloride, and the balance of cool boiled water; the soaking temperature is 40-50℃. L-cysteine has strong reducing property and can prevent oxidation browning; citric acid, as a pH regulator, can create a slightly acidic environment after being added, inhibit the growth of most spoilage bacteria, and stabilize the color; rosemary acid is a natural antioxidant with antioxidant activity and antibacterial activity; calcium chloride can form calcium pectate with pectic acid, reinforce the cell wall, and improve the mechanical strength of the cell to prevent softening during storage and maintain the crispness. In the technical scheme, the above-mentioned safe substances are mainly used as the color protection liquid, and the bamboo shoots have normal color, long storage time, and crisp taste.
[0009] Further, in the technical scheme S3, the addition amount of the Lactobacillus plantarum is 0.05-0.1% of the total amount of the bamboo shoots, and the fermentation temperature is 25-30℃. Specifically, the viable count of the Lactobacillus plantarum is greater than 10 7 CFU / g. In the technical scheme, a small amount of Lactobacillus plantarum is added to produce lactic acid bacteria and bacteriocins that can act as biological preservatives to inhibit the growth of spoilage bacteria. By using biological preservation instead of chemical preservatives, the present application is safe and environmentally friendly, Further, in the technical scheme S3, the preservative liquid is composed of the following raw materials in mass percentage: 1-2% of trehalose, 0.2-0.5% of konjac gum, and the balance of cool boiled water; the vacuum degree is -0.08MPa. Trehalose contains polyphenolic compounds, Vc and other antioxidants, and has good permeability to enter the cell to protect the biological membrane structure; the main component of konjac gum is glucomannan, which can form a gel network to fill the intercellular space and protect the cell structure. The present application uses trehalose and konjac gum as preservatives, which can achieve the purpose of double water locking and preventing softening, and has high crispness.
[0010] Further, in the technical scheme S4, the wavelength of the ultraviolet light is 240-260nm, and the ultraviolet light irradiation distance is 25-35cm. The present application uses ultraviolet light sterilization process, which can destroy the DNA or RNA of bacteria and viruses, and has weak penetration ability to objects, so as to achieve the purpose of sterilization without damaging the structure of the bamboo shoots, without the need for high temperature treatment, and fully retaining heat-sensitive components and crispness.
[0011] Further, in the technical scheme S4, the microwave drying process is: two stages, the first stage is treated at 70-75 DEG C, 6-7 W / g for 5-10 min, and the second stage is treated at 45-55 DEG C, 1-1.5 W / g until the moisture content is less than or equal to 50%. The two-stage microwave drying process is adopted, wherein the first stage adopts a higher temperature to quickly remove free water, and the second stage adopts a low temperature to protect bound water, so that the moisture content is controlled at about 50%, which can prevent excessive moisture loss and shrinkage, and affect the taste and brittleness.
[0012] Further, in the technical scheme S5, the composite gas is a mixed gas with a volume ratio of nitrogen, carbon dioxide and oxygen being 90:7:3. The mixed gas containing a small amount of oxygen is used to replace air, which can effectively inhibit aerobic bacteria and prevent anaerobic fermentation, and further prevent the loss of nutrients.
[0013] Further, in the technical scheme S5, the high-barrier packaging bag is a PET / AL / PE composite packaging bag. The high-barrier packaging bag is used for packaging, and finally physical isolation is used to further ensure the preservation time and quality of bamboo shoots.
[0014] Further, in the technical scheme S5, the vacuum heat sealing is performed by a high-precision vacuum packaging machine, the vacuum degree is less than -0.09 MPa, and the temperature is 150-160 DEG C.
[0015] The present application has the beneficial effects that: The present application combines physical, biological and chemical processes to form multiple preservation barriers. By using low-temperature pretreatment, the respiration of bamboo shoots is effectively inhibited, and the consumption of nutrients, i.e. lignification, is prevented. Cutting bamboo shoots into strips facilitates the penetration of color protection liquid. Steam instantaneous treatment can quickly inactivate polyphenol oxidase and peroxidase, inhibit enzyme activity, prevent oxidation and inhibit browning. Plantarum micro-fermentation produces lactic acid and bacteriocin to inhibit bacteria. At the same time, trehalose and konjac gum are used as preservatives to achieve the purpose of double water locking and soft rot prevention, and the brittleness is retained. Non-thermal sterilization and microwave drying can effectively retain heat-sensitive nutrients and brittleness. High-barrier packaging bags and composite gas are used to replace the air in the packaging bag, which effectively inhibits storage fermentation, prevents nutrient loss, and prolongs storage time.
[0016] The bamboo shoots treated by the process of the present application have less nutrient loss, no color change, good taste and brittleness, and long storage time. They can be stored at room temperature in the dark, which is safe and environmentally friendly. DETAILED DESCRIPTION
[0017] The experimental methods in the following examples are all conventional methods unless otherwise specified. The raw materials involved in the following examples are all ordinary commercially available products unless otherwise specified, and can be purchased on the market.
[0018] The application will be further described in detail below with reference to the examples: Example 1 A long-acting fresh-keeping processing technology for bamboo shoots, specifically comprising the following process flow: S1. Bamboo shoot pretreatment: Freshly harvested bamboo shoots (without rot and insect holes) are selected, washed with flowing water, and then sent to a low-temperature room with a temperature of 0-5℃ for mechanical peeling and removal of the base aging part, and cut into strips with a length of 5-8 cm, a width of 2-3 cm, and a thickness of 0.2-0.6 cm; S2. Enzyme inhibition treatment: The cut bamboo shoots in S1 are soaked in a color protection liquid (L-cysteine 0.1%, citric acid 1%, rosemary acid 0.5%, calcium chloride 0.4%, and cool boiled water 98%) at a temperature of 40℃ for 15 min, and then drained and treated on a 105℃ steam for 30 s; S3. Micro-fermentation treatment: The treated bamboo shoots in S2 are placed in a fermentation barrel with 0.05% of Lactobacillus plantarum (1×10 7 CFU / g) added, mixed uniformly, sealed for 6 h, and then immersed in a preservative solution (trehalose 1%, konjac gum 0.5%, and cool boiled water 98.5%) for 30 min of vacuum (-0.08 MPa) penetration; S4. Sterilization treatment: The bamboo shoots treated in S3 are treated under ultraviolet light (240 nm) at a distance of 25 cm for 40 min, and then subjected to microwave drying treatment, with the first stage being at a temperature of 70℃ and a power of 7 W / g for 8 min, and the second stage being at a temperature of 45℃ and a power of 1.5 W / g until the moisture content is ≤50%; S5. Packaging: The bamboo shoots treated in S4 are weighed according to the predetermined scale in a sterile environment, and then packed in a PET / AL / PE composite packaging bag replaced by composite gas (90% nitrogen, 7% carbon dioxide, and 3% oxygen) and heat-sealed at -0.09 MPa vacuum and 150℃; S6. Storage: Stored at room temperature in the dark.
[0019] Example 2 A long-acting fresh-keeping processing technology for bamboo shoots, specifically comprising the following process flow: S1. Bamboo shoot pretreatment: Freshly harvested bamboo shoots (without rot and insect holes) are selected, washed with flowing water, and then sent to a low-temperature room with a temperature of 0-5℃ for mechanical peeling and removal of the base aging part, and cut into strips with a length of 5-8 cm, a width of 2-3 cm, and a thickness of 0.2-0.6 cm; S2. Enzyme inhibition treatment: put the cut bamboo shoots of S1 into a color protection solution (L-cysteine 0.2%, citric acid 1.5%, rosemary acid 0.1%, calcium chloride 0.3%, cool boiled water 97.9%) at a temperature of 45℃ for 12min, then drain and put on a 105℃ steam for 35s; S3. Micro-fermentation treatment: put the treated bamboo shoots of S2 into a fermentation barrel with 0.08% of Lactobacillus plantarum (1×10 7 CFU / g) based on the total amount of bamboo shoots, mix evenly, seal for 5.5h, then immerse in a preservative solution (trehalose 1.5%, konjac gum 0.2%, cool boiled water 98.3%) and vacuum (-0.08MPa) penetrate for 25min; S4. Sterilization treatment: treat the bamboo shoots of S3 under a distance of 30cm from the ultraviolet light (250nm) for 30min, then microwave drying treatment, the first stage at a temperature of 72℃ and power of 6.5W / g for 10min, the second stage at a temperature of 50℃ and power of 1.2W / g until the moisture content is ≤50%; S5. Packaging: in a sterile environment, weigh the treated bamboo shoots of S4 according to the predetermined scale, and put them into a PET / AL / PE composite packaging bag replaced by composite gas (90% nitrogen, 7% carbon dioxide, 3% oxygen), and heat seal at -0.09MPa vacuum and 155℃; S6. Storage: store at room temperature and avoid light.
[0020] Example 3 A long-acting fresh-keeping processing technology for bamboo shoots, specifically including the following process flow: S1. Bamboo shoot pretreatment: select fresh harvested bamboo shoots (without rot, worm holes), rinse with flowing water, and send to a low temperature room at a temperature of 0-5℃ for mechanical peeling and removal of the aging part of the base, and cut into strips with a length of 5-8cm, a width of 2-3cm and a thickness of 0.2-0.6cm; S2. Enzyme inhibition treatment: put the cut bamboo shoots of S1 into a color protection solution (L-cysteine 0.2%, citric acid 0.8%, rosemary acid 0.3%, calcium chloride 0.6%, cool boiled water 98.1%) at a temperature of 50℃ for 10min, then drain and put on a 105℃ steam for 40s; S3. Micro-fermentation treatment: put the treated bamboo shoots of S2 into a fermentation barrel with 0.1% of Lactobacillus plantarum (1×10 7 CFU / g) based on the total amount of bamboo shoots, mix evenly, seal for 5h, then immerse in a preservative solution (trehalose 2%, konjac gum 0.3%, cool boiled water 97.7%) and vacuum (-0.08MPa) penetrate for 20min; S4. Sterilization treatment: the bamboo shoots treated in S3 were treated under 35 cm distance from the ultraviolet light (260 nm) for 20 min, and then microwave drying treatment was performed, the first stage was treated at temperature 75℃, power 6 W / g for 5 min, and the second stage was treated at temperature 55℃, power 1 W / g until the moisture content was less than or equal to 50%; S5. Packaging: the bamboo shoots treated in S4 were weighed according to the predetermined scale in a sterile environment, and were put into a PET / AL / PE composite packaging bag replaced by a composite gas (90% nitrogen, 7% carbon dioxide, 3% oxygen), and was heat-sealed at -0.09 MPa vacuum and 160℃. S6. Storage: it can be stored at room temperature in the dark.
[0021] Comparative Example 1 A long-term fresh-keeping processing technology of bamboo shoots, which is different from Example 1 in that in S1, the shell is peeled and the strips are cut at room temperature (25℃±2℃), and the others are the same as in Example 1.
[0022] Comparative Example 2 A long-term fresh-keeping processing technology of bamboo shoots, which is different from Example 1 in that in S2, the color protection liquid is not soaked, and the others are the same as in Example 1.
[0023] Comparative Example 3 A long-term fresh-keeping processing technology of bamboo shoots, which is different from Example 1 in that in S2, the color protection liquid does not contain calcium chloride, and the others are the same as in Example 1.
[0024] Comparative Example 4 A long-term fresh-keeping processing technology of bamboo shoots, which is different from Example 1 in that in S2, the color protection liquid does not contain L-cysteine, and the others are the same as in Example 1.
[0025] Comparative Example 5 A long-term fresh-keeping processing technology of bamboo shoots, which is different from Example 1 in that in S2, the steam treatment at 105℃ is not used, and the others are the same as in Example 1.
[0026] Comparative Example 6 A long-term fresh-keeping processing technology of bamboo shoots, which is different from Example 1 in that in S3, the fermentation with Lactobacillus plantarum is not used, and the bamboo shoots are directly immersed in the preservation liquid, and the others are the same as in Example 1.
[0027] Comparative Example 7 A long-term fresh-keeping processing technology of bamboo shoots, which is different from Example 1 in that in S3, the preservation liquid is not used after the fermentation with Lactobacillus plantarum, and the others are the same as in Example 1.
[0028] Comparative Example 8 A long-term fresh-keeping processing technology of bamboo shoots, which is different from Example 1 in that in S4, the high-temperature sterilization at 121℃ is used, and the others are the same as in Example 1.
[0029] Comparative Example 9 A long-term fresh-keeping processing technology of bamboo shoots, which is different from Example 1 in that, in S4, the microwave drying treatment process is: treatment at a temperature of 70℃ and a power of 7W / g until the moisture content is ≤50%, and the others are the same as in Example 1.
[0030] Comparative Example 10 A long-term fresh-keeping processing technology of bamboo shoots, which is different from Example 1 in that, in S4, drying at 105℃ until the moisture content is ≤50%, and the others are the same as in Example 1.
[0031] Comparative Example 11 A long-term fresh-keeping processing technology of bamboo shoots, which is different from Example 1 in that, in S5, the air in the packaging bag is not replaced, and the others are the same as in Example 1.
[0032] Test Example 1. After the fresh-keeping bamboo shoots prepared in Examples 1-3 and Comparative Examples 1-1 are stored at room temperature for 12 months, their sensory evaluation is carried out, and the results are shown in Table 1.
[0033] Table 1 Sensory results
[0034] From the results in Table 1, it can be seen that the bamboo shoots processed by the processing technology of the present application, after being stored at room temperature for 12 months, have a tender yellow color without browning, a fragrant smell without odor, a hard and brittle hand feeling, and a taste basically the same as fresh bamboo shoots. In Comparative Examples 1-11, certain changes are made in the process compared with Example 1, but the fresh-keeping effect is not as good as that of Example 1.
[0035] 2. After the fresh-keeping bamboo shoots of Examples 1-3 and Comparative Examples 1-11 are stored at room temperature for 12 months, their microorganisms are detected (GB 4789, GB5009 related method detection), and the results are shown in Table 2.
[0036] Table 2 Microbial situation
[0037] From the results in Table 2, it can be seen that the bamboo shoots processed by the processing technology of the present application, after being stored at room temperature for 12 months, have less spoilage bacteria, low nitrite content, tender bamboo shoot meat, no harmful substance enrichment, and safety. In Comparative Examples 6-7, because the micro-fermentation process is not used or further fresh-keeping treatment is not carried out, the content of harmful substances is high.
[0038] 3. The fresh-keeping bamboo shoots of Examples 1-3 and Comparative Examples 1-11 were stored at room temperature for 12 months, and then the contents of crude protein, vitamin C, crude fiber, lignin, peroxidase (POD), polyphenol oxidase (PPO) and other components were detected, and the results are shown in Table 3. The contents of crude protein, vitamin C and crude fiber were detected according to the relevant methods in GB5009, the peroxidase was detected by colorimetry, and the polyphenol oxidase was detected by spectrophotometry.
[0039] Table 3 Nutritional components and enzyme activities
[0040] As can be seen from the results in Table 3, the bamboo shoots processed by the fresh-keeping process of the present application have high contents of crude protein and vitamin C, and low contents of crude fiber and lignin and low activities of POD and PPO after being stored at room temperature for 12 months, indicating that the lignification of the bamboo shoots and the activity of the enzymes thereof are inhibited by the processing process of the present application, i.e. the quality of the fresh bamboo shoots is ensured and the nutritional substances thereof are preserved, and the bamboo shoots obtained have high overall nutritional value and good quality. In Comparative Examples 1-11, the process was changed to some extent compared with Example 1, and the nutritional components of the bamboo shoots after preservation were changed to some extent, and the preservation effect was not as good as that of Example 1.
[0041] In summary, by combining the physical, biological and chemical preservation processes, the present application forms multiple preservation barriers, and after being stored at room temperature and away from light for 1 year, the nutritional substances of the bamboo shoots can still be effectively preserved, the color is basically unchanged, and the taste and crispness are good, which are basically the same as those of fresh bamboo shoots. The present application provides a new process for the preservation of fresh bamboo shoots, and has obvious cost advantages.
[0042] Finally, it should be emphasized that the above description is only for the preferred embodiments of the present application and is not intended to limit the present application. For those skilled in the art, the present application can have various changes and modifications, and any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.
Claims
1. A long-term freshness-locking processing technology for bamboo shoots, characterized in that, Specifically, the process flow includes the following: S1. Bamboo shoot pretreatment: Select freshly harvested bamboo shoots, rinse them with running water, and then send them to a low-temperature room for mechanical peeling and removal of the aged parts at the base, and cut them into strips. S2. Enzyme inhibition treatment: Soak the bamboo shoots cut in S1 in the color protection solution for 10-15 minutes, drain them, and then treat them on 105℃ steam for 30-40 seconds. S3. Micro-fermentation treatment: Place the bamboo shoots treated in S2 into a fermentation tank containing Lactobacillus plantarum, mix evenly, seal and treat for 5-6 hours, then immerse in the preservation solution and vacuum permeate for 20-30 minutes. S4. Sterilization treatment: After S3 treatment, the bamboo shoots are treated with ultraviolet light for 20-40 minutes, and then microwave dried until the moisture content is less than 50%. S5. Packaging: Under sterile conditions, weigh the bamboo shoots treated in S4 according to the predetermined scale, pack them into high-barrier packaging bags that have been replaced with composite gas, and vacuum heat seal them. S6. Storage: Store at room temperature away from light.
2. The bamboo shoot long-term freshness-locking processing technology according to claim 1, characterized in that, In S1, the temperature of the low-temperature greenhouse is controlled at 0-5℃; the bamboo shoots are cut into strips with a length, width, and thickness of 5-8cm × 2-3cm × 0.2-0.6cm.
3. The bamboo shoot long-term freshness-locking processing technology according to claim 1, characterized in that, In S2, the color-protecting liquid is composed of the following raw materials in the following mass percentages: L-cysteine 0.1-0.2%, citric acid 0.8-1.5%, rosmarinic acid 0.1-0.5%, calcium chloride 0.3-0.6%, and the balance is cooled boiled water; the soaking temperature is 40-50℃.
4. The bamboo shoot long-term freshness-locking processing technology according to claim 1, characterized in that, In S3, the amount of *Lactobacillus plantarum* added is 0.05-0.1% of the total amount of bamboo shoots, and the fermentation temperature is 25-30℃.
5. The bamboo shoot long-term freshness-locking processing technology according to claim 1, characterized in that, In S3, the preservation liquid is composed of the following raw materials in the following mass percentages: trehalose 1-2%, konjac gum 0.2-0.5%, and the balance being cooled boiled water; the vacuum degree is -0.08MPa.
6. The bamboo shoot long-term freshness-locking processing technology according to claim 1, characterized in that, In S4, the wavelength of ultraviolet light is 240-260nm, and the ultraviolet light irradiation distance is 25-35cm.
7. The bamboo shoot long-term freshness-locking processing technology according to claim 1, characterized in that, In S4, the microwave drying process is divided into two stages. The first stage is carried out at a temperature of 70-75℃ and a power of 6-7W / g for 5-10 minutes. The second stage is carried out at a temperature of 45-55℃ and a power of 1-1.5W / g until the moisture content is less than 50%.
8. The bamboo shoot long-term freshness-locking processing technology according to claim 1, characterized in that, In S5, the composite gas is a mixture of nitrogen, carbon dioxide, and oxygen in a volume ratio of 90:7:
3.
9. The bamboo shoot long-term freshness-locking processing technology according to claim 1, characterized in that, In S5, the high-barrier packaging bag is a PET / AL / PE composite packaging bag.
10. The bamboo shoot long-term freshness-locking processing technology according to claim 1, characterized in that, In S5, vacuum heat sealing is performed using a high-precision vacuum packaging machine, with a vacuum degree of less than -0.09MPa and a temperature of 150-160℃.