CN106262295A - A kind of processing method of bamboo sprout ferment in second time - Google Patents
A kind of processing method of bamboo sprout ferment in second time Download PDFInfo
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Abstract
The processing method that the present invention relates to a kind of bamboo sprout ferment in second time, comprises the following steps: select the Radix Crotalariae szemoensis second time fermentation sterilization vacuum inspection of hermetic seal storage of fermentation cold preservation for the first time.Using the method to be processed bamboo sprout, the whole course of processing is without adding Sal, without any chemical preservative；Use physical method that bamboo sprout are carried out ferment in second time, create the natural lactic acid bacteria useful to human body during the fermentation, lactic acid bacteria carries out metabolism, the VB1 of needed by human can be produced, VB2, VB6, VB12, nicotinic acid, the nutrient substance such as folic acid and aminoacid, improve the nutritive value of bamboo sprout, improve the storability of bamboo sprout, extend the holding time of bamboo sprout, the bamboo sprout tasty mouthfeel that processing obtains, can help digest by appetite stimulator, there is appetite promoting and the spleen strengthening, logical intestinal defecation, enhancing human body immunity power, stomach function regulating, relieving restlessness, solution raw meat poison, remove cold and heat, wind and heat dispersing, the health-care effects such as eliminating damp, detoxifying.
Description
Technical field
The invention belongs to food processing technology field, the processing method being specifically related to a kind of bamboo sprout ferment in second time.
Background technology
China is to produce one of most country of bamboo in the world, and the bamboo of China has 22 genus, kinds more than 200, is distributed in the whole nation
Various places, bamboo sprout, are the plumelets of bamboo, containing rich in protein, aminoacid, fat, saccharide, calcium, phosphorus, ferrum, carotene, dimension life
Element B1, B2 and Vc, be taken as " treasure in dish " in China from ancient times.
Every 100g fresh bamboo shoots containing dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g,
Fat 0.13g, calcium 22mg, phosphorus 56mg, ferrum 0.1mg；And the protein kind of bamboo sprout is superior, including the bad ammonia of needed by human
Acid, tryptophan, threonine, phenylalanine, and during protein metabolism, occupy the glutamic acid of critical role and maintain egg
The cystine of white matter configuration interaction, fatty, starch is little, belongs to natural low fat, low-calorie diet.The traditional Chinese medical science think bamboo sprout sweet in the mouth,
It is slightly cold, nontoxic.Pharmaceutically have removing heat-phlegm, QI invigorating stomach function regulating, control quench one's thirst, dredging water passages, profit diaphragm are felt well the effects such as stomach, it is adaptable to floating
Swollen, ascites, tinea pedis foot is swollen, acute nephritis edema, breath with cough, diabetes, dysphoria with smothery sensation etc. of quenching one's thirst, medicine is all made in tender bamboo leaf, Caulis Bambusae In Taenia, Succus Bambusae
With.Bamboo sprout also have the feature of low fat, low sugar, multifilament, and Edible bamboo shoot can not only promote intestinal peristalsis promoting, helps digest, and goes
Food stagnation, promotes the discharge of intestinal inner cholesterol class material, reduces serum cholesterol content, prevention cardiovascular disease and colon cancer.
Bamboo sprout the most all have, and are China's tradition delicacies, and taste perfume (or spice) matter is crisp, and eating method is rich and varied, and history is long
Far.But bamboo sprout are a kind of seasonal vegetables, and term is short, owing to bamboo sprout quality is fresh and tender, under room temperature, easily dehydration is aging, variable color, change
Taste, waiting time is extremely short, and bamboo sprout are produced in mountain area or the hills of poor transport more in addition, fresh-keeping, storing difficulty is big, is unfavorable for
The transport of fresh bamboo shoots, storage and strange land list marketing, thus significantly limit the nutrition of bamboo sprout and the performance of edibility.Cause
This, new fresh bamboo shoots is processed by people at the various preservation techniques of searching and processing technique, to extend the edible phase, improves economic valency
Value.
At present, for the demand in the bamboo sprout market four seasons, fresh bamboo shoot process is generally become dried bamboo shoots and bamboo sprout tank by prior art
Head, although but new fresh bamboo shoots make dried bamboo shoots and can extend certain edible phase, make the mouthfeel of bamboo sprout decline, and nutrition become
Part is easily run off, thus is unfavorable for the performance of its edibility；Bamboo shoots use boil and seals reach extend preservation time
Between purpose, but mouthfeel, local flavor and the nutritive value of bamboo sprout is not improved.Some bamboo sprout fresh-keeping, is to utilize chemistry to add
Add agent storage, i.e. utilize chemical addition agent (i.e. preservative)
Carry out ripe Radix Crotalariae szemoensis fresh-keeping, but the healthy of consumer is also existed by the long-term Excess free enthalpy of ripe Radix Crotalariae szemoensis after preservative processes
Potential safety hazard, and the acidity to bamboo sprout, brittleness aspect is defective.Recently, fermentable goods are with its nourishing healthy and solely
Special local flavor is well received by consumers.Lactic acid bacteria has the nutritive value improving bamboo-shoot product in bamboo sprout are fermented, and improves bamboo
The local flavor of bamboo shoot product, prevents corruption, extends the shelf life.Therefore, existing researcher uses pickled fermented method preparation to have not
Bamboo sprout with taste and flavor.Retrieve Patents as follows:
1, Chinese patent, application number: 201310402458.5, denomination of invention: multiple bacteria compound fermentation makes the method for acid Radix Crotalariae szemoensis,
Patentee: Heilongjiang-Prov. Academy of Light Industry Sciences, address: end street, Road Inside Area, Harbin, Heilongjiang Province 43, summary: many
The method of strain mixed fermentation making acid Radix Crotalariae szemoensis refers to the production method of a kind of food, specifically multiple bacteria compound fermentation
The method making acid Radix Crotalariae szemoensis.Preparation 9～the saline solution of 11%, water is boiled, after water cooling, add Deshi Lactobacillus and penta
The seed liquor of sugar lactobacillus, stirs and i.e. prepares acid Radix Crotalariae szemoensis zymocyte liquid.Choose old tender moderate bamboo sprout, cut the base portion of Radix Crotalariae szemoensis,
Peel bamboo shell off, clean, drain away the water, be cut into two halves from centre, add in pickle jar, pour acid Radix Crotalariae szemoensis zymocyte liquid into pickle jar
In, flood bamboo sprout.Cover thin bamboo strips used for weaving lid, be crossed as " well " font with four bamboo chips, be placed on thin bamboo strips used for weaving lid, at " well " word bamboo chip center
Press and clean the stone dried, pickle jar is sealed, ferment 5～7 days under the conditions of 23～25 DEG C, get product.
2, Chinese patent, application number: 201510000705.8, denomination of invention: the preparation side of a kind of crystal crisp and fragrant Radix Crotalariae szemoensis of fermenting
Method, applicant: Hubei University Of Technology, address: special No. 1 of Wuhan City, Hubei Province south lake wuchang Lee family pier, summary: a kind of fermentation water
The preparation method of brilliant crisp and fragrant Radix Crotalariae szemoensis, this bamboo-shoot product, through low-salt pickled and low temperature is slow freezes, add two kinds of lactic acid bacteria fermentations, ferments
Goods through seasoning, packaging and sterilizing, obtain mouthfeel crisp and refreshing, color and luster is fresh, nutritious, unique flavor, it is simple to carry, i.e.
Open instant fermentation crystal crisp and fragrant bamboo shoot product.
In above-mentioned 2 parts of documents, the method for salting to bamboo sprout is had nothing in common with each other, and its taste pickling the bamboo sprout obtained is the most different.
But, all add more Sal when bamboo sprout are pickled, put salt in a large number during pickling bamboo sprout, can be caused this type of
Food sodium salt content exceeds standard, and usually feed can cause the burden of kidney, increases the risk that hypertension occurs, and in salinity
Containing the impurity such as nitrite, nitrate, it is possible to create such as harmful substances such as inferior ammonium nitrates, human body is produced not by the most edible meeting
Profit impact.Classical acid Radix Crotalariae szemoensis pickle, avoid using preservative etc. to human body disadvantageousization for extending its shelf-life simultaneously
Learn material to acid Radix Crotalariae szemoensis carry out fresh-keeping, people often use Sal to pickle bamboo sprout, but it is too much to equally exist Sal addition
Problem, when pickling bamboo sprout, Sal addition the most not only makes to pickle the sour Radix Crotalariae szemoensis local flavor obtained and has declined, and affects mouthfeel, and
Easily generating a kind of carcinogen inferior ammonium nitrate, it is unfavorable often to eat health, can induce cancer.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of bamboo sprout ferment in second time, uses the method to add bamboo sprout
Work, the whole course of processing is without adding Sal, without any chemical preservative；Use physical method that bamboo sprout are carried out secondary
Fermentation, creates the natural lactic acid bacteria useful to human body during the fermentation, improves the storability of bamboo sprout, extends the guarantor of bamboo sprout
Deposit the time, the bamboo sprout tasty mouthfeel that processing obtains, can help digest by appetite stimulator.
For achieving the above object, the present invention adopts the following technical scheme that
The processing method of a kind of bamboo sprout ferment in second time, comprises the following steps:
(1) selecting Radix Crotalariae szemoensis: select the bamboo sprout of fresh stalwartness, the oldest fiber in excision Radix Crotalariae szemoensis foundation portion, core is stayed in peeling, and after peeling, bamboo sprout do not have disease
Insect pest, obtains fresh bamboo shoots after then cleaning section；
(2) fermentation for the first time: according to fresh bamboo shoots: water is that fresh bamboo shoots is immersed in water, at normal temperatures by the weight ratio of 1:1.2-1.4
After sealing and fermenting 4-6 days, bamboo sprout are picked up and drains, and to control its moisture content be 92%-95%；
(3) cold preservation: bamboo sprout are placed in 0-10 DEG C of lower seal cold preservation, cold preservation time is 1-12 month；
(4) second time fermentation: taken out by the bamboo sprout after cold preservation, under room temperature, soaks fermentation 12-24 hour, in this phase
Between, change 3-6 clear water；
(5) sterilization: soak and after terminating, bamboo sprout are pulled out, then be put into soaking sterilization 4-7 minute in the hot water of 90-100 DEG C, then drag for
Go out, with cold wind drier, bamboo sprout are carried out constant temperature and air-dry process 25-30 minute, make bamboo sprout cool down；
(6) vacuum seals: loaded by bamboo sprout in vacuum seal bag, and vacuum seals, and seals in latter 12 hours in pack and carries out the
Re-pasteurization processes, and obtains product；
(7) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
The processing method of above-mentioned bamboo sprout ferment in second time, the bamboo sprout of the fresh stalwartness described in step (1) are a length of 60-of Radix Crotalariae szemoensis
80cm, digs out less than 24 hours, old tender moderate bamboo sprout.
The processing method of above-mentioned bamboo sprout ferment in second time, being cleaned by bamboo sprout described in step (1) is cut into slices, is to use microtome
Bamboo sprout cut into a length of 4～5cm, and width is 1.5～2 cm, and thickness is the Radix Crotalariae szemoensis sheet of 0.15-0.2cm.
The processing method of above-mentioned bamboo sprout ferment in second time, it is characterised in that described in step (5) with cold wind drier pair
Bamboo sprout carry out constant temperature and air-dry process, and the baking temperature set in cold wind drier is as 10 DEG C～15 DEG C.
The processing method of above-mentioned bamboo sprout ferment in second time, the concrete process of the second time sterilization processing described in step (6)
Mode is: puts into after bamboo sprout are carried out vacuum sealing in hot-water sterilization function still and sterilizes, and at temperature is 100～110 DEG C, kills
Bacterium 5-7 minute, after sterilization terminates, is cooled to room temperature.
The invention have the benefit that
1, the processing method of the bamboo sprout ferment in second time of the present invention, relative to traditional pickling process bamboo sprout are added the situation of Sal, this
The bright whole course of processing is without adding Sal, without any chemical preservative, will not produce that finished product salinity is high, sodium salt contains
Amount exceeds standard, the problem such as taste is over-salty, organization softening, the bamboo sprout unique flavor that the present invention obtains after ferment in second time, and meat is fertile
Thickness, matter are fragrant and sweet tender and crisp, tasty, nutritious, in good taste；And in the course of processing, carry out re-pasteurization, extend product
The product shelf-life at normal temperatures, the bamboo sprout obtained after processing green, nutrition, health, it is to avoid right because of add that preservative produces
The harm of human body, improves the safe class of food, is a kind of natural, safe fermentation bamboo sprout, meets consumer to food
Consumption demand.
2, the present invention uses the processing mode of ferment in second time to be processed bamboo sprout, during the fermentation, creates
The natural lactic acid bacteria useful to human body, lactic acid bacteria carries out metabolism, can produce the VB1 of needed by human, VB2, VB6, VB12, cigarette
The nutrient substance such as acid, folic acid and aminoacid, improves the nutritive value of bamboo sprout, when bamboo sprout fermentation for the first time by by bamboo sprout with
Water is with sealing and fermenting after the weight ratio interpolation of 1:1.2-1.4, under such ratio, the phase of the lactic acid bacteria produced in sweat
Will not be the lowest to concentration so that the lactic acid bacteria of generation is high to the practical efficiency of nutrient substance, ferments the most vigorous, improves and sends out
The speed of ferment. the lactic acid bacteria produced in sweat can also stop that the growth of putrid and deteriorated bacterium, suppression are mingled in bamboo sprout
As the growth of pathogen, thus improve the storability of bamboo sprout, extend the edible date of Radix Crotalariae szemoensis.
3, bamboo sprout are processed by the present invention, after bamboo sprout for the first time fermentation, bamboo sprout are carried out cold preservation, can cold preservation 1-12 month,
At this moment bamboo sprout have been semi-finished product, can take out according to the conditions of demand in market, carry out next step processing.Present invention cold air drying
Dry machine carries out constant temperature and air-dries process bamboo sprout, can save the nutritional labeling of food to greatest extent, and make the bamboo obtained
Radix Crotalariae szemoensis not only have the fragrance of new fresh bamboo shoots and also have the taste of dry Radix Crotalariae szemoensis.
4, the processing method of bamboo sprout ferment in second time of the present invention, processing step is simple, production process without complicated equipment and
Place, production cost is low, and the bamboo sprout obtained after processing remain the nutritional labeling of bamboo sprout, tasty mouthfeel, and the storability of Radix Crotalariae szemoensis is good, often
Can preserve 24 months under Wen, can preserve under conditions of cold preservation 4 years, extend the edible date of Radix Crotalariae szemoensis.As long as Edible bamboo shoot is just
Can be processed according to the solution of the present invention, the natural lactic acid bacteria that the bamboo sprout of the present invention produce during the fermentation can stimulate intestinal
Road, promotes to wriggle, maintains intestinal normal physiological function, enhance the health-care effect of bamboo sprout, and the product of the present invention is the deepest
Welcome by consumer.
5, the bamboo sprout that present invention processing obtains have the delicate fragrance of fresh Radix Crotalariae szemoensis, and fresh and crisp, unique flavor, after natural fermentation
Bamboo sprout eliminate the bitter taste in Radix Crotalariae szemoensis, and mouthfeel is more preferable, containing abundant cellulose, seek containing necessary to the human body such as aminoacid, calcium
Support material, enterokinesia, appetite stimulator can be promoted, belong to natural low fat, low-calorie diet.The bamboo sprout obtained after present invention processing have
Appetite promoting and the spleen strengthening, logical intestinal defecation, enhancing human body immunity power, stomach function regulating, relieving restlessness, solve raw meat poison, remove cold and heat, wind and heat dispersing, eliminating damp, detoxifying etc.
Health-care effect, good health care effect.
Detailed description of the invention
Embodiment 1
The processing method of a kind of bamboo sprout ferment in second time, comprises the following steps:
(1) Radix Crotalariae szemoensis are selected: select a length of 60-65cm of Radix Crotalariae szemoensis, dig out less than 24 hours, the bamboo sprout of old tender moderate fresh stalwartness, cut
Except the oldest fiber in Radix Crotalariae szemoensis foundation portion, more longitudinally scratching bamboo shell with cutter, peel off, core is stayed in peeling, and after peeling, bamboo sprout do not have pest and disease damage, so
With microtome, bamboo sprout cutting into a length of 4～5cm afterwards, width is 1.5～2 cm, and thickness is the Radix Crotalariae szemoensis sheet of 0.15-0.2cm,
To fresh bamboo shoots；
(2) fermentation for the first time: according to fresh bamboo shoots: water is that fresh bamboo shoots is immersed in water by the weight ratio of 1:1.2, seals at normal temperatures
After fermenting 4 days, bamboo sprout are picked up and drains, and to control its moisture content be 92%-95%；
(3) cold preservation: bamboo sprout are placed in 0-10 DEG C of lower seal cold preservation, cold preservation time is 1 month；
(4) second time fermentation: taken out by the bamboo sprout after cold preservation, under room temperature, soaks and ferments 12 hours, during this period,
Change 3 clear water；
(5) sterilization: soak and after terminating, bamboo sprout are pulled out, then be put into soaking sterilization 4 minutes in the hot water of 90-100 DEG C, then drag for
Go out, with cold wind drier, bamboo sprout carried out constant temperature and air-dry and process 25 minutes, the baking temperature set in cold wind drier as 10 DEG C,
Bamboo sprout are made to cool down；
(6) vacuum seals: loaded by bamboo sprout in vacuum seal bag, and vacuum seals, and seals in latter 12 hours in pack and carries out the
Re-pasteurization processes, and concrete sterilization processing mode is: puts into after bamboo sprout are carried out vacuum sealing in hot-water sterilization function still and sterilizes,
At temperature is 110 DEG C, sterilize 5 minutes, after sterilization terminates, be cooled to room temperature, obtain product；
(7) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
Embodiment 2
The processing method of a kind of bamboo sprout ferment in second time, comprises the following steps:
(1) select Radix Crotalariae szemoensis: select a length of 60cm of Radix Crotalariae szemoensis, dig out less than 24 hours, the bamboo sprout of old tender moderate fresh stalwartness, excise Radix Crotalariae szemoensis
The oldest fiber in foundation portion, more longitudinally scratch bamboo shell with cutter, to peel off, core is stayed in peeling, and after peeling, bamboo sprout do not have pest and disease damage, then use
Bamboo sprout are cut into a length of 4～5cm by microtome, and width is 1.5～2 cm, and thickness is the Radix Crotalariae szemoensis sheet of 0.15-0.2cm, obtains fresh
Bamboo sprout；
(2) fermentation for the first time: according to fresh bamboo shoots: water is that fresh bamboo shoots is immersed in water by the weight ratio of 1:1.3, seals at normal temperatures
After fermenting 5 days, bamboo sprout are picked up and drains, and to control its moisture content be 92%-95%；
(3) cold preservation: bamboo sprout are placed in 0-10 DEG C of lower seal cold preservation, cold preservation time is 5 months；
(4) second time fermentation: taken out by the bamboo sprout after cold preservation, under room temperature, soaks and ferments 16 hours, during this period,
Change 4 clear water；
(5) sterilization: soak and after terminating, bamboo sprout are pulled out, then be put into soaking sterilization 5 minutes in the hot water of 90-100 DEG C, then drag for
Go out, with cold wind drier, bamboo sprout carried out constant temperature and air-dry and process 27 minutes, the baking temperature set in cold wind drier as 15 DEG C,
Bamboo sprout are made to cool down；
(6) vacuum seals: loaded by bamboo sprout in vacuum seal bag, and vacuum seals, and seals in latter 12 hours in pack and carries out the
Re-pasteurization processes, and concrete sterilization processing mode is: puts into after bamboo sprout are carried out vacuum sealing in hot-water sterilization function still and sterilizes,
At temperature is 110 DEG C, sterilize 5 minutes, after sterilization terminates, be cooled to room temperature, obtain product；
(7) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
Embodiment 3
The processing method of a kind of bamboo sprout ferment in second time, comprises the following steps:
(1) select Radix Crotalariae szemoensis: select a length of 65cm of Radix Crotalariae szemoensis, dig out less than 24 hours, the bamboo sprout of old tender moderate fresh stalwartness, excise Radix Crotalariae szemoensis
The oldest fiber in foundation portion, more longitudinally scratch bamboo shell with cutter, to peel off, core is stayed in peeling, and after peeling, bamboo sprout do not have pest and disease damage, then use
Bamboo sprout are cut into a length of 4～5cm by microtome, and width is 1.5～2 cm, and thickness is the Radix Crotalariae szemoensis sheet of 0.15-0.2cm, obtains fresh
Bamboo sprout；
(2) fermentation for the first time: according to fresh bamboo shoots: water is that fresh bamboo shoots is immersed in water by the weight ratio of 1:1.4, the closeest
After seal ferment 6 days, bamboo sprout are picked up and drains, and to control its moisture content be 92%-95%；
(3) cold preservation: bamboo sprout are placed in 0-10 DEG C of lower seal cold preservation, cold preservation time is 7 months；
(4) second time fermentation: taken out by the bamboo sprout after cold preservation, under room temperature, soaks and ferments 18 hours, during this period,
Change 5 clear water；
(5) sterilization: soak and after terminating, bamboo sprout are pulled out, then be put into soaking sterilization 6 minutes in the hot water of 90-100 DEG C, then drag for
Go out, with cold wind drier, bamboo sprout carried out constant temperature and air-dry and process 28 minutes, the baking temperature set in cold wind drier as 12 DEG C,
Bamboo sprout are made to cool down；
(6) vacuum seals: loaded by bamboo sprout in vacuum seal bag, and vacuum seals, and seals in latter 12 hours in pack and carries out the
Re-pasteurization processes, and concrete sterilization processing mode is: puts into after bamboo sprout are carried out vacuum sealing in hot-water sterilization function still and sterilizes,
At temperature is 105 DEG C, sterilize 6 minutes, after sterilization terminates, be cooled to room temperature, obtain product；
(7) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
Embodiment 4
The processing method of a kind of bamboo sprout ferment in second time, comprises the following steps:
(1) Radix Crotalariae szemoensis are selected: select a length of 60-65cm of Radix Crotalariae szemoensis, dig out less than 24 hours, the bamboo sprout of old tender moderate fresh stalwartness, cut
Except the oldest fiber in Radix Crotalariae szemoensis foundation portion, more longitudinally scratching bamboo shell with cutter, peel off, core is stayed in peeling, and after peeling, bamboo sprout do not have pest and disease damage, so
With microtome, bamboo sprout cutting into a length of 4～5cm afterwards, width is 1.5～2 cm, and thickness is the Radix Crotalariae szemoensis sheet of 0.15-0.2cm,
To fresh bamboo shoots；
(2) fermentation for the first time: according to fresh bamboo shoots: water is that fresh bamboo shoots is immersed in water by the weight ratio of 1:1.3, seals at normal temperatures
After fermenting 6 days, bamboo sprout are picked up and drains, and to control its moisture content be 92%-95%；
(3) cold preservation: bamboo sprout are placed in 0-10 DEG C of lower seal cold preservation, cold preservation time is 9 months；
(4) second time fermentation: taken out by the bamboo sprout after cold preservation, under room temperature, soaks and ferments 20 hours, during this period,
Change 5 clear water；
(5) sterilization: soak and after terminating, bamboo sprout are pulled out, then be put into soaking sterilization 7 minutes in the hot water of 90-100 DEG C, then drag for
Going out, with cold wind drier, bamboo sprout are carried out constant temperature and air-dry process 30 minutes, the baking temperature set in cold wind drier is as 10 DEG C
～15 DEG C, make bamboo sprout cool down；
(6) vacuum seals: loaded by bamboo sprout in vacuum seal bag, and vacuum seals, and seals in latter 12 hours in pack and carries out the
Re-pasteurization processes, and concrete sterilization processing mode is: puts into after bamboo sprout are carried out vacuum sealing in hot-water sterilization function still and sterilizes,
At temperature is 100～110 DEG C, sterilize 6 minutes, after sterilization terminates, be cooled to room temperature, obtain product；
(7) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
Embodiment 5
The processing method of a kind of bamboo sprout ferment in second time, comprises the following steps:
(1) Radix Crotalariae szemoensis are selected: select a length of 60-65cm of Radix Crotalariae szemoensis, dig out less than 24 hours, the bamboo sprout of old tender moderate fresh stalwartness, cut
Except the oldest fiber in Radix Crotalariae szemoensis foundation portion, more longitudinally scratching bamboo shell with cutter, peel off, core is stayed in peeling, and after peeling, bamboo sprout do not have pest and disease damage, so
With microtome, bamboo sprout cutting into a length of 4～5cm afterwards, width is 1.5～2 cm, and thickness is the Radix Crotalariae szemoensis sheet of 0.15-0.2cm,
To fresh bamboo shoots；
(2) fermentation for the first time: according to fresh bamboo shoots: water is that fresh bamboo shoots is immersed in water by the weight ratio of 1:1.4, the closeest
After seal ferment 5 days, bamboo sprout are picked up and drains, and to control its moisture content be 92%-95%；
(3) cold preservation: bamboo sprout are placed in 0-10 DEG C of lower seal cold preservation, cold preservation time is 12 months；
(4) second time fermentation: taken out by the bamboo sprout after cold preservation, under room temperature, soaks and ferments 24 hours, during this period,
Change 6 clear water；
(5) sterilization: soak and after terminating, bamboo sprout are pulled out, then be put into soaking sterilization 7 minutes in the hot water of 90-100 DEG C, then drag for
Going out, with cold wind drier, bamboo sprout are carried out constant temperature and air-dry process 30 minutes, the baking temperature set in cold wind drier is as 10 DEG C
～15 DEG C, make bamboo sprout cool down；
(6) vacuum seals: loaded by bamboo sprout in vacuum seal bag, and vacuum seals, and seals in latter 12 hours in pack and carries out the
Re-pasteurization processes, and concrete sterilization processing mode is: puts into after bamboo sprout are carried out vacuum sealing in hot-water sterilization function still and sterilizes,
At temperature is 100～110 DEG C, sterilize 7 minutes, after sterilization terminates, be cooled to room temperature, obtain product；
(7) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
Product quality detects:
The bamboo sprout that present invention processing obtains are carried out base according to GB5009 " food hygiene detection method-physics and chemistry part " standard test
This composition detection；Carry out Micro biological Tests according to GB4789-2003 " microbiological test of food hygiene " standard, testing result with
State compulsion standard NY/T 1048-2006 pollution-free food compares, and concrete outcome is as shown in table 1 below:
Above-mentioned visible, the present invention processes the bamboo sprout obtained, and indices all meets concerned countries forces the requirement of standard, Er Qiejing
Crossing the inventor's further detection to product nutrient composition, bamboo sprout protein, total sugar content that discovery processing obtains are less, meals
Food fiber content is 1.81 ± 0.06g/l00g；The bamboo sprout that detection obtains after finding processing are rich in the necessary 7 kinds of ammonia of human body
Base acid.
Claims (5)
1. the processing method of a bamboo sprout ferment in second time, it is characterised in that comprise the following steps:
(1) selecting Radix Crotalariae szemoensis: select the bamboo sprout of fresh stalwartness, the oldest fiber in excision Radix Crotalariae szemoensis foundation portion, core is stayed in peeling, and after peeling, bamboo sprout do not have disease
Insect pest, obtains fresh bamboo shoots after then cleaning section；
(2) fermentation for the first time: according to fresh bamboo shoots: water is that fresh bamboo shoots is immersed in water, at normal temperatures by the weight ratio of 1:1.2-1.4
After sealing and fermenting 4-6 days, bamboo sprout are picked up and drains, and to control its moisture content be 92%-95%；
(3) cold preservation: bamboo sprout are placed in 0-10 DEG C of lower seal cold preservation, cold preservation time is 1-12 month；
(4) second time fermentation: taken out by the bamboo sprout after cold preservation, under room temperature, soaks fermentation 12-24 hour, in this phase
Between, change 3-6 clear water；
(5) sterilization: soak and after terminating, bamboo sprout are pulled out, then be put into soaking sterilization 4-7 minute in the hot water of 90-100 DEG C, then drag for
Go out, with cold wind drier, bamboo sprout are carried out constant temperature and air-dry process 25-30 minute, make bamboo sprout cool down；
(6) vacuum seals: loaded by bamboo sprout in vacuum seal bag, and vacuum seals, and seals in latter 12 hours in pack and carries out the
Re-pasteurization processes, and obtains product；
(7) inspection storage: inspection product and packaging quality, qualified products stored protected from light.
The processing method of bamboo sprout ferment in second time the most according to claim 1, it is characterised in that new described in step (1)
The bamboo sprout of fresh stalwartness are a length of 60-80cm of Radix Crotalariae szemoensis, dig out less than 24 hours, old tender moderate bamboo sprout.
The processing method of bamboo sprout ferment in second time the most according to claim 1, it is characterised in that the general described in step (1)
Bamboo sprout clean section, are, with microtome, bamboo sprout cut into a length of 4～5cm, and width is 1.5～2 cm, and thickness is 0.15-
The Radix Crotalariae szemoensis sheet of 0.2cm.
The processing method of bamboo sprout ferment in second time the most according to claim 1, it is characterised in that the use described in step (5)
Cold wind drier carries out constant temperature and air-dries process bamboo sprout, and the baking temperature set in cold wind drier is as 10 DEG C～15 DEG C.
The processing method of bamboo sprout ferment in second time the most according to claim 1, it is characterised in that described in step (6)
The concrete processing mode that re-pasteurization processes is: puts into after bamboo sprout are carried out vacuum sealing in hot-water sterilization function still and sterilizes,
Temperature is at 100～110 DEG C, sterilizes 5-7 minute, after sterilization terminates, is cooled to room temperature.
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| CN108967966A (en) * | 2018-06-12 | 2018-12-11 | 黔西南州林晨黔农业发展有限公司 | A kind of processing method of anhydrous acid bamboo shoot |
| CN109275878A (en) * | 2018-09-26 | 2019-01-29 | 福建峨嵋祥鑫生态笋竹食品有限公司 | A kind of production method of acid bamboo shoot |
| CN110326763A (en) * | 2019-08-15 | 2019-10-15 | 江西省农业科学院农业工程研究所 | A kind of method of moso bamboo shoot and leaf mustard collective effect processing acid bamboo shoot |
| CN112205596A (en) * | 2020-09-22 | 2021-01-12 | 柳州市美申园食品科技有限公司 | Processing method of pickled bamboo shoots with special flavor |
| CN112641070A (en) * | 2020-12-28 | 2021-04-13 | 贵州统之源食品有限公司 | Preparation method of spicy, crisp, safe and healthy bamboo shoot pickle |
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Application publication date: 20170104 |