Processing method of low-sugar preserved spring phyllostachys heterocycla shoots

Abstract

The present invention belongs to a manufacture method of snack foods and particularly relates to a processing method of low-sugar preserved spring phyllostachys heterocycla shoots. Technical key points are as follows: edible parts of the spring phyllostachys heterocycla shoots are taken as raw materials. The low-sugar preserved spring phyllostachys heterocycla shoots are mainly prepared by the processes of raw material taking, pretreating, color-protecting, rinsing, enzyme deactivating, cooling, seasoning, sugar soaking, drying, packaging, sterilizing, finished product obtaining, etc. The processing technology is used to produce the low-sugar preserved spring phyllostachys heterocycla shoots. The produced preserved phyllostachys heterocycla shoots are golden in color and luster and delicate in mouthfeel, have certain toughness, and are not sticky to hands. The processing technology retains the special flavor of the bamboo shoots, and the product has a sugar content of 20%-30% and is low in sugar contents, and convenient for storage. The processing method can fully utilize the left bamboo shoots after processing, improves the utilization rate of the bamboo shoots, reduces the production costs, improves the production high-tech contents and added values of the products, and opens up a new way for the processing and utilization of the bamboo shoots.

Description

Technical field [0001] The invention belongs to a manufacturing method of snack foods, and particularly relates to a processing method of low-sugar preserved bamboo shoots. Background technique [0002] my country is the country with the richest bamboo resources in the world. Its bamboo forest area, stock volume and annual output of bamboo are the highest in the world, and it is known as the "Bamboo Kingdom". Bamboo shoots have been regarded as "treasures of vegetables" in my country since ancient times, and are known as "treasures of cold soil". They are rich in protein, amino acids, fats, carbohydrates, calcium, phosphorus, iron, carotene, and vitamins. Bamboo shoots have the characteristics of low fat, low sugar, and more fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, reduce food accumulation, prevent constipation, and prevent colorectal cancer. Nutritionists believe that people living in areas where there are many bamboo forests live...

AI Technical Summary

Problems solved by technology

Moso bamboo is the main bamboo species in my country, and the annual output of moso bamboo shoots will account for more than 1 / 3 of the total output of bamboo shoots. The spring bamboo shoots of moso bamboo are generally on the market from mid-March to late April. Due to its easy fibrosis, it has always been difficult to Freshness, short shelf life and other issues