New phyllostachys praecox bamboo shoot debittering and production method with combined-enzyme method

Abstract

The invention aims to provide a new production method for removing bitter in phyllostachys praecox bamboo shoots; the method comprises the following steps: 1) raw material acceptance inspection, head cutting and husking (bamboo shoot skin removal), classification, pre-cooking, and condensation of hot water; 2) cooling, combined enzyme obtaining, and rinsing; 3) finishing, inspection and reviewing, and addition of clear water, citric acid and isoVc acid; 4) heating and soup injection, and canning (bagging); 5) degassing, can sealing (bag sealing); and 6) storage, labelling, can wiping, cooling, sterilization, and condensation of hot water. The method can moderately decompose cellulose of the phyllostachys praecox bamboo shoots, makes a calcium substance dissolved out, has a better effect, not only can better remove the bitter and dry taste and a white precipitate, but also unexpectedly discovers that cellulase has a role in tenderization of the phyllostachys praecox bamboo shoots; and the produced phyllostachys praecox bamboo shoot product is crisp and tender in mouthfeel and has less crude fiber feeling.

Description

technical field [0001] The invention relates to a processing technology of thunder bamboo shoots, in particular to a new method for compound enzymatic debittering and production of thunder bamboo shoots. Background technique [0002] Thunder bamboo shoots contain bitter substances and calcareous substances. If these substances are not removed, the canned products made of clear water will have a bitter taste and white precipitation. During the processing of the company's traditional bamboo shoots, debittering and white precipitation are mainly done by rinsing the bamboo shoots with water after pre-cooking. The rinsing time takes 5-7 days, and the water is changed once a day to avoid odors caused by microbial growth; The quantity is large and many rinsing tanks are needed. It is not easy to arrange during the peak production season, and the output cannot keep up. The product will also have a small amount of precipitation and slight bitterness. Contents of the invention [0...

AI Technical Summary

Problems solved by technology

During the processing of the company's traditional bamboo shoots, debittering and white precipitation are mainly done by rinsing the bamboo shoots with water after pre-cooking. The rinsing time takes 5-7 days, and the water is changed once a day to avoid odors caused by microbial growth; The volume is large, and many rinsing tanks are needed. It is not easy to arrange during the peak production season, and the output cannot keep up. The product will also have a small amount of precipitation and slight bitterness.