CN101803713A - Secondary fermentation and production method of rehydration flexible package dried bamboo shoot - Google Patents
Secondary fermentation and production method of rehydration flexible package dried bamboo shoot Download PDFInfo
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- CN101803713A CN101803713A CN201010132808A CN201010132808A CN101803713A CN 101803713 A CN101803713 A CN 101803713A CN 201010132808 A CN201010132808 A CN 201010132808A CN 201010132808 A CN201010132808 A CN 201010132808A CN 101803713 A CN101803713 A CN 101803713A
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 104
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 104
- 241001330002 Bambuseae Species 0.000 title claims abstract description 104
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 104
- 239000011425 bamboo Substances 0.000 title claims abstract description 104
- 238000000855 fermentation Methods 0.000 title claims abstract description 55
- 230000004151 fermentation Effects 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 68
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 34
- 239000004310 lactic acid Substances 0.000 claims abstract description 34
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000002054 inoculum Substances 0.000 claims abstract description 12
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims description 12
- 239000008280 blood Substances 0.000 claims description 4
- 239000000835 fiber Substances 0.000 abstract description 25
- 239000002253 acid Substances 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 230000001055 chewing effect Effects 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 238000012545 processing Methods 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 210000004243 sweat Anatomy 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000032683 aging Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007788 roughening Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 210000002268 wool Anatomy 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
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Abstract
The invention discloses a secondary fermentation and production method of rehydration flexible package dried bamboo shoot, relating to the production method of dried bamboo shoot. The secondary fermentation and production method comprises the following working procedures for the dried bamboo shoot: adsorbing water, softening, slitting, boiling with water for swelling, rinsing to remove acid water, and packaging the bamboo product in vacuum. The secondary fermentation and production method is characterized in that: 1) secondary fermentation is carried out after rinsing to remove acid water, Lactobacillus acidophilus is added into the flaky and strip bamboo body processed in the previous working procedure for secondary pure breed fermentation at the fermentation inoculum size amount of 1.2-1.8%, lactic acid bacteria density of 2.9-3.5%, solid-to-liquid ratio of 2-4 and fermentation time of 13-18%; meanwhile, the pH value of the fermented bamboo body is controlled to be 3.7-4.6; and 2) the working procedure of rinsing is carried out after secondary fermentation, and the working procedure of packaging in vacuum is carried out. The invention has the advantages of solving the technical problems of poor lactic acid bacteria flavour, high coarse fibre content, low tenderness and the like caused by the method of once fermentation. The bamboo acidity is controlled to be that the pH is 3.7-4.6, coarse fibre content is controlled to be within 3.5%, and the tenderness, the tough-brittle taste and the chewing taste of the bamboo body can be improved.
Description
Technical field:
The present invention relates to the dried bamboo shoots production method, particularly a kind of instant dried bamboo shoots production method.
Background technology:
The step of present traditional dried bamboo shoots before edible is: be soaked in water earlier 1～2 day, make the dried bamboo shoots suction softening, then could by need cut into slices, the silk or bar, boil with boiling water again and rise 20～30 minutes, and then soak about one day, that rinsing disacidify water can be cooked is edible (it is edible very inconvenient), or behind the rinsing disacidify water again through draining, weighing, pack, vacuum seal, sterilization, cooling off, dry up, check, case, make the rehydration flexible package dried bamboo shoot product, open bag and can cook edible.Can also after draining, add flavouring and make instant flexibly-packaged dried bamboo shoots.
Its market potential is very big.The one, natural pollution-free: the pulled wool bamboo shoots base that makes dried bamboo shoots all is in the self-sow state on outlying mountain area, bamboo shoots, pollute away from industrialization again from no pesticide grown, chemical fertilizer, whole process need not be added any chemical preservative as long as technology is correct; The 2nd, dried bamboo shoots have not only formed the unique mouthfeel local flavor through after squeezing zymotechnique, and its total dietary fiber content also exceeds 2～3 times than the instant bamboo shoot product that bright bamboo shoot, bright bamboo shoot can and bright bamboo shoot are made.It will be one of healthy food that is subjected to most city crowd welcome.But at present also seldom enterprise set foot in this industry, this series products is also rare to see on the market, its main cause is: also have multinomial technical barrier not obtain breaking through since seldom enterprise, research institutions to dried bamboo shoots processing carry out the Depth Study exploitation, and the dried bamboo shoots producing region mostly is in the outlying mountain area rural area, dried bamboo shoots processing is again to be unit with huge numbers of families, be dispersed in and carry out in Zhushan County separately, so process technology is lack of standardization, by experience many, few with science, random big, product quality is uneven.This just makes rehydration flexible package dried bamboo shoot product or various rehydration flexible package flavourings instant dried bamboo shoots product to the later stage, has stayed a difficult problem: the one, and lactic acid local flavor instability; The 2nd, the crude fiber content height.Influence the stability of product quality, also just equaled to influence the stability of dried bamboo shoots later stage intensive processing product quality.
In addition, also has flexible package canned or fresh-keeping soft package instant bamboo shoot product that a large amount of various bright bamboo shoot make etc. in the market, its production stage is: bright bamboo shoot gather, remove that shell goes always, finishing, cleaning, poach complete, cool off rinsing, enter bamboo shoot product vacuum packaging operation after cutting, and make the flexible package canned or fresh-keeping soft package instant bamboo shoot of bright bamboo shoot product.
The vacuum-packed operation of described bamboo shoot product is exactly that the bamboo shoot product that will be cut into different shape drains (instant bamboo shoot must add flavouring), weighing pack, vacuum packaging, sterilization, cools off, dries up, cases.Needn't soak softening operation though this bright bamboo shoot product has solved to eat, its mouthfeel is different with dried bamboo shoots, lacks the dried bamboo shoots local flavor.Dried bamboo shoots are because of through squeezing, fermentation and drying process, and the bamboo shoot product packing that the bright bamboo shoot of its product solidity ratio are made wants high, the taste flavor uniqueness.
Summary of the invention:
The objective of the invention is to overcome above-mentioned weak point, a kind of secondary fermentation and production method of rehydration flexible package dried bamboo shoot is provided.
The solution of the present invention is: making step is:
1. traditional dried bamboo shoots are entered that suction is softened, cut, poach rises and send out, rinsing disacidify water conservancy project preface;
2. enter the secondary fermentation operation after the rinsing disacidify water conservancy project preface, described secondary fermentation operation is that sheet, the strip bamboo shoot body interpolation Lactobacillus acidophilus after preceding working procedure is handled carries out the pure-blood ferment second time, the fermentation inoculum concentration is 1.2～1.8%, lactic acid bacteria concentration is 2.9～3.5%, liquid-solid ratio is 2～4, fermentation time is 12～18%, and the bamboo shoot body pH value after the control fermentation simultaneously is between 3.7～4.6;
3. be introduced into rinsing process behind the secondary fermentation, enter the vacuum-packed operation of bamboo shoot product behind the rinsing process.
The invention has the advantages that: carry out the secondary pure-blood ferment, solved technical barriers such as lactic acid weak flavor, crude fiber content height, tender degree that former traditional dried bamboo shoots cause because of the one time fermentation method be low.Bamboo shoot body acidity effectively is controlled in pH3.7～4.6 scopes, and crude fiber content is controlled in 3.5%, has strengthened the lactic acid local flavor of bamboo shoot bodies, has improved the tender degree of bamboo shoot bodies, makes it have special tough crisp sense, chewiness.
The specific embodiment:
Production method of the present invention comprise traditional dried bamboo shoots entered that suction is softened, cut, poach rises send out, rinsing disacidify water conservancy project preface, the vacuum-packed operation of bamboo shoot product, it is characterized in that:
1. enter the secondary fermentation operation after the rinsing disacidify water conservancy project preface, described secondary fermentation operation is that sheet, the strip bamboo shoot body interpolation Lactobacillus acidophilus after preceding working procedure is handled carries out the pure-blood ferment second time, the fermentation inoculum concentration is 1.2～1.8%, lactic acid bacteria concentration is 2.9～3.5%, liquid-solid ratio is 2～4, fermentation time is 12～18%, and the bamboo shoot body pH value after the control fermentation simultaneously is between 3.7～4.6;
2. be introduced into rinsing process behind the secondary fermentation, enter the vacuum-packed operation of bamboo shoot product behind the rinsing process.
Dried bamboo shoots secondary fermentation technical study:
1. different lactobacillus inoculum amounts are to the influence of bamboo shoot body total acid content and pH:
Because the lactic acid local flavor instability of traditional dried bamboo shoots, problems affect such as crude fiber content is higher the stability of dried bamboo shoots later stage intensive processing product quality.Therefore should solve by the secondary fermentation technology.The results showed: in the secondary fermentation process, along with the increase of inoculum concentration, bamboo shoot body total acid content constantly increases, and pH constantly reduces.This is that the very fast accumulation of lactic acid causes total acid content constantly to increase because the fermentation of lactic acid bacteria makes the pH of system sharply descend, and after inoculum concentration was greater than 1.2%, its total acid content changed little.Because tart flavour is a key factor of decision mouthfeel, and the pH value meets the mouthfeel requirement, so the opt lactic acid bacteria inoculum concentration is 1.2～1.8% between 3.7～4.6 at this moment.
2. different lactobacillus inoculum amounts are to the influence of bamboo shoot body crude fiber content:
The variation of crude fiber content is an important indicator of weighing the old tender degree of bamboo shoots, also is one of important indicator of weighing the dried bamboo shoots edible quality.The size description bamboo shoots bamboo shoot body degree of aging of crude fiber content and the height of edible quality.The rising of crude fiber content illustrates that then bamboo shoot body degree of aging increases, and organizes roughening, the edible quality variation.Therefore often reflect the dried bamboo shoots variation of tender degree during the fermentation by the variation of measuring crude fiber content.The results showed: along with the increasing of inoculum concentration, the coarse-fibred content of bamboo shoot body sharply reduces within the specific limits, and after inoculum concentration was increased to 1.2%, its curve all tended towards stability.This is because degree of lignification is low and non-ly lignifiedly be organized in the fermentation starting initial stage and partly degraded by aerobic microbiological (as parenchymal tissue), and wood sugar that lactic acid bacteria obtains with hydrolysis of hemicellulose again in the sweat and arabinose carry out due to the pentose fermentation as substrate.Result of the test shows: can obviously reduce the coarse-fibred content of bamboo shoot body when the lactobacillus inoculum amount is 1.2～1.8%, and then improves the tender degree of dried bamboo shoots.
3. the different fermentations time is to the influence of bamboo shoot body total acid content and pH:
At the sweat initial stage, the fermentation of lactic acid bacteria makes the pH of system sharply descend, the very fast accumulation of lactic acid, and to the fermentation later stage, pH and acidity change little.Therefore selecting fermentation time is 12～18 hours.
4. the different fermentations time is to the influence of bamboo shoot body crude fiber content.
Within the specific limits along with the prolongation of fermentation time, corresponding the reducing of bamboo shoot body crude fiber content, after fermentation time was increased to 12 hours, its curve all tended towards stability, be that fermentation time increased to 12 hours process from 3 hours, bamboo shoot body crude fiber content drops to 3.6% from 6.2%; Fermentation time increased to 18 hours process from 12 hours, and bamboo shoot body crude fiber content drops to 3.5% from 3.6%.Result of the test shows: can obviously reduce the coarse-fibred content of bamboo shoot body when the lactobacillus-fermented time is 12～18 hours, and then improves the tender degree of dried bamboo shoots.
5. different lactic acid bacteria concentration are to the influence of bamboo shoot body total acid content and pH:
Increase along with lactic acid bacteria concentration, bamboo shoot body total acid content constantly increases, pH constantly reduces, this is because lactic acid bacteria concentration is high more, the fermentation of lactic acid bacteria is vigorous more, thereby makes the pH of system sharply descend, and the very fast accumulation of lactic acid causes total acid content constantly to increase, and when lactic acid concn greater than 2.9% the time, its total acid content changes little.So opt lactic acid bacteria concentration is 2.9～3.5%.
6. different lactic acid bacteria concentration are to the influence of bamboo shoot body crude fiber content:
The results showed: within the specific limits along with the prolongation of fermentation time, crude fiber content is corresponding to be reduced, and after lactic acid bacteria concentration increased to 2.9%, its curve all tended towards stability, being lactic acid bacteria concentration increases to 2.9% process from 2%, and bamboo shoot body crude fiber content drops to 3.6% from 6.2%; Lactic acid bacteria concentration increases to 3.5% process from 2.9%, and bamboo shoot body crude fiber content drops to 3.4% from 3.6%.Result of the test shows: can reduce the coarse-fibred content of bamboo shoot body when lactic acid bacteria concentration is 2.9～3.5%, and then improves the tender degree of bamboo shoot body.
7. different liquid-solid ratioes are to the influence of bamboo shoot body total acid content and pH:
Along with the increase of liquid-solid ratio, bamboo shoot body total acid content increases afterwards earlier and reduces, and pH reduces earlier afterwards to increase, and this is that its relative amount of liquid is little because when liquid-solid ratio is low, and solution is difficult to stir, and the diffusion of lactic acid bacteria is restricted in the sweat; And when liquid-solid ratio is higher,, causing lactic acid concn to reduce because too many water has diluted lactic acid bacteria concentration, the fermentation of lactic acid bacteria is slack-off, is 2～4 so select liquid-solid ratio.
8. different liquid-solid ratioes are to the influence of bamboo shoot body crude fiber content:
The results showed: along with the increase of liquid-solid ratio, bamboo shoot body crude fiber content reduces earlier afterwards to increase, and liquid-solid ratio is at 2～4 o'clock, and bamboo shoot body crude fiber content keeps lower level, is 2～4 so select liquid-solid ratio.
Research conclusion:
Secondary fermentation has solved the normal lactic acid abnormal fermentation that takes place of traditional primary natural fermentation and has caused bamboo shoot body lactic acid local flavor instability, bamboo shoot meat tissue fiber is difficult to soften, the crude fiber content height, technical barriers such as taste flavor difference, bamboo shoot body acidity effectively is controlled in pH3.7～4.6 scopes, and crude fiber content is controlled in 3.5%, has strengthened the lactic acid local flavor of bamboo shoot bodies, improved the tender degree of bamboo shoot bodies, made it have special tough crisp sense, chewiness.
Claims (1)
1. secondary fermentation and production method of rehydration flexible package dried bamboo shoot, comprise traditional dried bamboo shoots entered that suction is softened, cut, poach rises send out, rinsing disacidify water conservancy project preface, the vacuum-packed operation of bamboo shoot product, it is characterized in that:
1. enter the secondary fermentation operation after the rinsing disacidify water conservancy project preface, described secondary fermentation operation is that sheet, the strip bamboo shoot body interpolation Lactobacillus acidophilus after preceding working procedure is handled carries out the pure-blood ferment second time, the fermentation inoculum concentration is 1.2～1.8%, lactic acid bacteria concentration is 2.9～3.5%, liquid-solid ratio is 2～4, fermentation time is 12～18%, and the bamboo shoot body pH value after the control fermentation simultaneously is between 3.7～4.6;
2. be introduced into rinsing process behind the secondary fermentation, enter the vacuum-packed operation of bamboo shoot product behind the rinsing process.
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| CN2010101328087A CN101803713B (en) | 2010-03-26 | 2010-03-26 | Secondary fermentation production method of rehydrated soft-packaged dried bamboo shoots |
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| CN2010101328087A CN101803713B (en) | 2010-03-26 | 2010-03-26 | Secondary fermentation production method of rehydrated soft-packaged dried bamboo shoots |
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| CN101803713A true CN101803713A (en) | 2010-08-18 |
| CN101803713B CN101803713B (en) | 2012-05-23 |
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| CN104783084A (en) * | 2015-02-04 | 2015-07-22 | 安吉老奶奶食品有限公司 | Hand peeling bamboo shoot production technology |
| CN106036666A (en) * | 2016-06-17 | 2016-10-26 | 肥西七色土生态农业开发有限公司 | Mulberry leaf sprout containing blood glucose reduction lactobacillus fermented dried bamboo shoots and preparation method thereof |
| CN106036629A (en) * | 2016-06-17 | 2016-10-26 | 肥西七色土生态农业开发有限公司 | Anti-cancer lactic acid bacteria fermented dried bamboo shoot containing hulls of water chestnut and preparation method of anti-cancer lactic acid bacteria fermented dried bamboo shoot |
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