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Preparation process of raw baked bamboo shoot tea and raw baked bamboo shoot tea

A production process and technology of roasting bamboo shoots, applied in the field of food processing, can solve the problems of lactone loss, poor taste, long rehydration time, etc., achieve the effect of short brewing time, save water and wood, and fast rehydration

Pending Publication Date: 2020-04-21
福建省三明市农旺笋业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to address the above problems, to provide a production process of raw roasted bamboo shoot tea and raw roasted bamboo shoot tea; to solve the technical problems of poor taste, loss of lactone and long rehydration time in the prior art

Method used

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  • Preparation process of raw baked bamboo shoot tea and raw baked bamboo shoot tea
  • Preparation process of raw baked bamboo shoot tea and raw baked bamboo shoot tea
  • Preparation process of raw baked bamboo shoot tea and raw baked bamboo shoot tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Such as figure 1 Shown, the manufacture craft of raw roasted bamboo shoot tea comprises the following steps:

[0032] S1 is ready to dig and shell to obtain complete fresh bamboo shoots.

[0033] S2 Shaping Peel off the shell of the bamboo shoots, and cut off the inedible parts of the heads and tails of the bamboo shoots.

[0034] S3 Segmentation In order to facilitate baking, the shaped bamboo shoots are divided into bamboo shoots. In this embodiment, the bamboo shoots are cut into bamboo shoots with a length of 30 mm to 50 mm, a width of 10 mm to 20 mm, and a thickness of 10 mm to 20 mm.

[0035] S4 The first roasting adopts cylinder drying equipment to roast the cut bamboo shoots. In this embodiment, the first roasting temperature is set at 75° C., and the roasting time is 12 hours.

[0036] The temperature range for the first roasting is 50°C to 75°C, and the roasting time is selected in the range of 6h to 24h according to the volume of the bamboo shoots. Baking f...

Embodiment 2

[0044] This embodiment is basically the same as Embodiment 1, except that: the first baking temperature is set at 50° C., and the baking time is 24 hours; the second baking temperature is set at 45° C., and the baking time is 10 hours.

Embodiment 3

[0046] This embodiment is basically the same as Embodiment 1, except that: the first baking temperature is set to 65° C., and the baking time is 6 hours; the second baking temperature is set to 60° C., and the baking time is 6 hours.

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Abstract

The invention provides a preparation process of raw baked bamboo shoot tea, and belongs to the field of food processing, and the preparation process comprises the following steps: performing a first baking step on fresh bamboo shoot pieces to form dried bamboo shoots; rehydrating the dried bamboo shoots and then carrying out a second baking step; the bamboo shoot pieces comprise any one or a mixture of more of bamboo shoot blocks, bamboo shoot slices, bamboo shoot strips, bamboo shoot dices and bamboo shoot shreds. The raw baked bamboo shoot tea prepared by the preparation method of baking, rehydrating and baking presents a black, moist, yellow and bright color, can retain lactone of bamboo shoots as a solid beverage, is quick in rehydrating and short in brewing time, does not need the steps of pre-cooking, frying and the like in the preparation process, is simple and feasible, saves energy, protects the environment, and saves a large amount of water and wood. And the prepared raw baked bamboo shoot tea is good in taste and excellent in quality.

Description

technical field [0001] The application belongs to the field of food processing, and relates to a tea drink production process and tea drinks, in particular, to a production process of raw roasted bamboo shoot tea and the raw roasted bamboo shoot tea. Background technique [0002] Bamboo shoots are the young shoots of bamboo, also known as bamboo shoots, which are rich in protein, amino acids, fats, sugars, calcium, phosphorus, iron, carotene, vitamins, etc. The traditional production method of dried bamboo shoots needs to go through the process of "cooking-soaking-pressing-cleaning-charcoal roasting". For every 1 ton of dried bamboo shoots, 350-400 tons of dried bamboo shoots need to be discharged, causing a lot of pollution to water resources, and the charcoal roasting process requires the use of a large amount of wood and The amount of charcoal used is about 8 cubic meters of wood per ton of dried bamboo shoots produced, causing a great burden on the ecology. [0003] The...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23N12/10B26D1/08B26D7/06
CPCA23F3/34A23N12/10B26D1/08B26D7/0625B26D2210/02Y02P60/80Y02P60/85
Inventor 邓纯森
Owner 福建省三明市农旺笋业有限公司
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