The Parameters Of Blanching Processing Technology And Changes Of Quality During Pickling Of "Low-salt Curing" Bamboo Shoots

Bamboo shoots have been a very favorite food, which taste delicious and are morerich in nutrients that human body needs. As one of the main bamboo shoots’ origins,southwest area has an abundant supply of bamboo shoots.However,influenced byharvest time, it may cause the waste of bamboo shoots resources without pick andprocess in time which leads to the lignification of bamboo shoots. And currently most ofthe bamboo shoots sold as fresh or dry bamboo shoots without highly processing, whichresults in low added value and economic benefit. So studying the processing technologyof bamboo shoots and developing new products can not only improve the utilization ofbamboo shoots in southwest area, but also promote the development of bamboo shootsestablishments that means good development prospect and wide market space.In order to meet consumers’ demands of nutritional, tasty, low-salt, convenient anddiversified of marinated vegetables,“low-salt curing” vegetables have emerged fromabroad in recent years, processing technology and the change rules of chemicalcomponents during pickling of “low-salt curing” are studied at home, but there arefew reports about relevant studied on bamboo shoots.In this paper, commercially available bamboo shoots as raw material, branchingprocessing technology in low salt solution and the varies of main nutrient contentsduring pickling were studied. Single factor experiment was carried out in the first place,and using blanching time, blanch temperature and concentration of CaCl2solution asfactors, sensory quality, soluble solids content, remnant enzyme activity as indicators tomake orthogonal test, and obtain the best blanching processing of bamboo shoots. Andthen discussed the influence on pH of salted liquid,moisture content, main nutrientcontents,texture, degree of lignification, nitrite content by different salt solution afterblanching or not. The main research results are as follows:By single factor test and orthogonal test, it was obtained that the best blanchingprocessing of bamboo shoots: blanching time9min, blanching temperature90℃,concentration of CaCl2solution0.15%. We would get blanching bamboo shoots withgood sensory quality, less nutrients missing and low enzyme activity on this condition.Though during blanching, some nutrients run off, high temperature passivateenzyme activity, inhibit the enzymatic reaction, and kill the harmful microbes on thesurface of bamboo shoots, reduce energy consumption of microbes’ growth and metabolism, so during the pickling, the content of protein, soluble sugar, starch andother nutrients decrease lower after blanching, which is good for keeping nutrients.Passivating enzyme activity can also reduce the growth rate of lignin and cellulose,delay the degree of lignification, and reduce the declining rate of original pectin, inhibitthe tissue and texture from being worse. So blanching is good for remaining nutrients inbamboo shoots and keeping good quality and taste.Because of the different salt-tolerance ability, there are still some microbes liveduring low-salt pickling, and they can take advantage of the nutrients for growth, so in alower-salt concentration of the pickling liquid, the consumption of bambooshoots’nutrients is larger. And the acidogenic fermentation by lactic acid bacteria leadsto sour and white turbid of salted liquid. So by higher-salt pickling, the consumption ofnutrients can reduce, and growth of putrefying bacteria can be inhibited. The test provedthat higher-salted concentration can also inhibit the degree of lignification, but it leadsto the decline of original pectin content,make the bamboo shoots’ texture soft, tender.Tests prove that the nitrite content in the low-salt pickled bamboo shoots is farlower than the nitrite content indicator in GB2714-2007“Hygienic standard forpreserved vegetables”, in line with the safety standards, they are absolutely safe toeat.