CN106307219A - Preparing method of dried bamboo shoots - Google Patents
Preparing method of dried bamboo shoots Download PDFInfo
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- CN106307219A CN106307219A CN201610714679.XA CN201610714679A CN106307219A CN 106307219 A CN106307219 A CN 106307219A CN 201610714679 A CN201610714679 A CN 201610714679A CN 106307219 A CN106307219 A CN 106307219A
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- Prior art keywords
- dried
- bamboo shoots
- bamboo
- bamboo sprout
- raw material
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 57
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 57
- 241001330002 Bambuseae Species 0.000 title claims abstract description 57
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 57
- 239000011425 bamboo Substances 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims description 19
- 241000628997 Flos Species 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 10
- 235000011201 Ginkgo Nutrition 0.000 claims description 8
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 244000194101 Ginkgo biloba Species 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 241000218628 Ginkgo Species 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 3
- 235000005473 carotenes Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000013872 defecation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000003172 expectorant agent Substances 0.000 description 2
- 230000003419 expectorant effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- -1 carotene carotene Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000022558 protein metabolic process Effects 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparing method of dried bamboo shoots, comprising the steps of preparing bamboo shoots, powdering, fermenting, drying and forming. The method uses aspergillus oryzae to implement fermentation treatment on raw bamboo shoots during preparing process, which eliminates the bitter taste of bamboo shoots, improves product fragrance and taste, meanwhile, the method is rich in nutrition, made from natural ingredients, without any chemicals, the product is safe in consumption, and has multiple health functions.
Description
Technical field
The present invention relates to the preparation method of a kind of dried bamboo shoots, belong to food processing technology field.
Background technology
Bamboo sprout, containing rich in protein, aminoacid, fat, saccharide, calcium, phosphorus, ferrum, carotene, vitamin B1, B2,
C.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, multivitamin and carotene carotene content double many than Chinese cabbage content；And bamboo sprout
Protein comparative superiority, the lysine of needed by human, tryptophan, threonine, phenylalanine, and during protein metabolism
Occupy the glutamic acid of critical role and have the cystine of Protein requirement configuration interaction, having certain content.
Bamboo sprout nature and flavor are sweet to be slightly cold, and has heat clearing away expectorant, appetite promoting and the spleen strengthening, the chest stuffiness relieving profit diaphragm, logical intestinal defecation, QI invigorating of quenching one's thirst, enhancing
The health-care effect of immunity of organisms.
The converted products of Radix Crotalariae szemoensis is the most single in the market, it is impossible to meet consumer to nutrition and delicious pursuit.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that the preparation method of a kind of dried bamboo shoots, more to cater to
Consumer demand.
For reaching above-mentioned purpose, the preparation method of the dried bamboo shoots of present invention design, comprise the following steps:
(1) prepared by bamboo sprout: by raw material bamboo sprout clean, cutting standby；
(2) powder: by after Pericarpium Citri Reticulatae, Fructus Lycii, Folium Stevlae Rebaudianae, Folium Ginkgo, Flos Lonicerae, Flos Chrysanthemi cleaning, drying according to mass ratio 1.5-2:
2-3:1.5-2:1:3-5:2-3 mixing, and make powder-mixed raw material for standby, powder size requires to control at 80-100 mesh；
(3) mixed song fermentation: the bamboo sprout in step (1) are stirred with the mixing raw material in step (2), and kills through Pasteur
After bacterium, by 104~106The addition of individual spore/g bamboo sprout accesses aspergillus oryzae, in 25 ~ 30 DEG C of 18 ~ 24h that ferment；
(4) molding: take the fermentation dry aftershaping of bamboo sprout, dried bamboo shoots are vacuum-packed to obtain.
Wherein, described it is dried as vacuum lyophilization, dries and the drying mode such as drying.
The present invention compared with prior art, has the advantage that
A, the present invention utilize aspergillus oryzae that raw material bamboo sprout are carried out fermentation process in preparation process, eliminate the bitterness sense of bamboo sprout,
Improve fragrance and the mouthfeel of product；
Dried bamboo shoots prepared by B, the present invention, not only can preferably spleen benefiting and stimulating the appetite, be also equipped with heat clearing away expectorant, the chest stuffiness relieving profit diaphragm, logical intestinal defecation,
Quench one's thirst QI invigorating, the health-care effect of enhancing human body immunity power.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme is described further.
Embodiment 1:
A kind of dried bamboo shoots, are made up of the raw material of following weight (kg):
Bamboo sprout 30, Pericarpium Citri Reticulatae 6, wheat flour 23, Fructus Lycii 3, Folium Stevlae Rebaudianae 2, Folium Ginkgo 1, Flos Lonicerae 5, Flos Chrysanthemi 3, aspergillus oryzae and appropriate
Water.
These dried bamboo shoots are prepared by following methods method:
(1) prepared by bamboo sprout: by raw material bamboo sprout clean, cutting standby；
(2) powder: will mix after Pericarpium Citri Reticulatae, Fructus Lycii, Folium Stevlae Rebaudianae, Folium Ginkgo, Flos Lonicerae, Flos Chrysanthemi cleaning, drying, and make powder
Mixing raw material for standby, powder size requires to control at 100 mesh；
(3) mixed song fermentation: the bamboo sprout in step (1) are stirred with the mixing raw material in step (2), and kills through Pasteur
After bacterium, by 104The addition of individual spore/g bamboo sprout accesses aspergillus oryzae, in 30 DEG C of 18h that ferment；
(4) molding: take fermentation bamboo sprout vacuum lyophilization aftershaping, dried bamboo shoots are vacuum-packed to obtain.
Embodiment 2:
A kind of dried bamboo shoots, are made up of the raw material of following weight (kg):
Bamboo sprout 40, Pericarpium Citri Reticulatae 7, white sugar 12, Fructus Lycii 4, Folium Stevlae Rebaudianae 4, Folium Ginkgo 2, Flos Lonicerae 6, Flos Chrysanthemi 4, aspergillus oryzae and appropriate
Water.
These dried bamboo shoots are prepared by following methods method:
(1) prepared by bamboo sprout: by raw material bamboo sprout clean, cutting standby；
(2) powder: will mix after Pericarpium Citri Reticulatae, Fructus Lycii, Folium Stevlae Rebaudianae, Folium Ginkgo, Flos Lonicerae, Flos Chrysanthemi cleaning, drying, and make powder
Mixing raw material for standby, powder size requires to control at 80 mesh；
(3) mixed song fermentation: the bamboo sprout in step (1) are stirred with the mixing raw material in step (2), and kills through Pasteur
After bacterium, by 105The addition of individual spore/g bamboo sprout accesses aspergillus oryzae, in 25 DEG C of 24h that ferment；
(4) molding: take fermentation 110 DEG C of drying aftershapings of bamboo sprout, dried bamboo shoots are vacuum-packed to obtain.
Embodiment 3:
A kind of dried bamboo shoots, are made up of the raw material of following weight (kg):
Bamboo sprout 45, Pericarpium Citri Reticulatae 9, wheat flour 24, Fructus Lycii 4.5, Folium Stevlae Rebaudianae 3, Folium Ginkgo 3, Flos Lonicerae 7, Flos Chrysanthemi 5, aspergillus oryzae and suitable
Amount water.
These dried bamboo shoots are prepared by following methods method:
(1) prepared by bamboo sprout: by raw material bamboo sprout clean, cutting standby；
(2) powder: will mix after Pericarpium Citri Reticulatae, Fructus Lycii, Folium Stevlae Rebaudianae, Folium Ginkgo, Flos Lonicerae, Flos Chrysanthemi cleaning, drying, and make powder
Mixing raw material for standby, powder size requires to control at 100 mesh；
(3) mixed song fermentation: the bamboo sprout in step (1) are stirred with the mixing raw material in step (2), and kills through Pasteur
After bacterium, by 106The addition of individual spore/g bamboo sprout accesses aspergillus oryzae, in 30 DEG C of 18h that ferment；
(4) molding: take and dry aftershaping under fermentation bamboo sprout sunlight, dried bamboo shoots are vacuum-packed to obtain.
Claims (2)
1. the preparation method of dried bamboo shoots, it is characterised in that comprise the following steps:
(1) prepared by bamboo sprout: by raw material bamboo sprout clean, cutting standby；
(2) powder: by after Pericarpium Citri Reticulatae, Fructus Lycii, Folium Stevlae Rebaudianae, Folium Ginkgo, Flos Lonicerae, Flos Chrysanthemi cleaning, drying according to mass ratio 1.5-2:
2-3:1.5-2:1:3-5:2-3 mixing, and make powder-mixed raw material for standby, powder size requires to control at 80-100 mesh；
(3) mixed song fermentation: the bamboo sprout in step (1) are stirred with the mixing raw material in step (2), and kills through Pasteur
After bacterium, by 104~106The addition of individual spore/g bamboo sprout accesses aspergillus oryzae, in 25 ~ 30 DEG C of 18 ~ 24h that ferment；
(4) molding: take fermentation bamboo sprout and be dried aftershaping, dried bamboo shoots are vacuum-packed to obtain.
The preparation method of a kind of dried bamboo shoots the most according to claim 1, it is characterised in that described being dried is done for vacuum freezing
Dry, dry and the drying mode such as drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610714679.XA CN106307219A (en) | 2016-08-25 | 2016-08-25 | Preparing method of dried bamboo shoots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610714679.XA CN106307219A (en) | 2016-08-25 | 2016-08-25 | Preparing method of dried bamboo shoots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307219A true CN106307219A (en) | 2017-01-11 |
Family
ID=57790330
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610714679.XA Pending CN106307219A (en) | 2016-08-25 | 2016-08-25 | Preparing method of dried bamboo shoots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307219A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110638012A (en) * | 2019-10-31 | 2020-01-03 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Processing method of instant pickled bamboo shoots |
| CN110651976A (en) * | 2019-10-31 | 2020-01-07 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Processing method of instant bamboo shoots in clear water |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266101A (en) * | 2015-11-17 | 2016-01-27 | 章太永 | Preparation method of dried bamboo shoots |
| CN105614333A (en) * | 2014-10-25 | 2016-06-01 | 哈尔滨天一生态农副产品有限公司 | Dried bamboo shoot dish and production method thereof |
| CN105725118A (en) * | 2016-02-17 | 2016-07-06 | 桐城市兴新食品有限公司 | Preparing method for dried bamboo shoots |
-
2016
- 2016-08-25 CN CN201610714679.XA patent/CN106307219A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614333A (en) * | 2014-10-25 | 2016-06-01 | 哈尔滨天一生态农副产品有限公司 | Dried bamboo shoot dish and production method thereof |
| CN105266101A (en) * | 2015-11-17 | 2016-01-27 | 章太永 | Preparation method of dried bamboo shoots |
| CN105725118A (en) * | 2016-02-17 | 2016-07-06 | 桐城市兴新食品有限公司 | Preparing method for dried bamboo shoots |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110638012A (en) * | 2019-10-31 | 2020-01-03 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Processing method of instant pickled bamboo shoots |
| CN110651976A (en) * | 2019-10-31 | 2020-01-07 | 福建峨嵋祥鑫生态笋竹食品有限公司 | Processing method of instant bamboo shoots in clear water |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |