Study On Mechanism Of Deep-processing Technology And Process Engineering Of Bamboo Shoots

Bamboo is a species of Evergreen perennial herbaceous plants. It has various kinds, widely dispersed with strong adaptability in china. Bamboo shoot is a stem of bamboo, other known as tyres, horse meat and so on. Bamboo is known as "natural health foods" in the world, with very few fats and starches, while it rich in dietary fiber, protein, beta carotene and other vitamins, also contain inorganic salts such as iron, phosphorus, magnesium.18kinds of amino acids make bamboo shoots delicious. Edible shoots can aid digestion, prevent constipation, promote intestinal motility, speed up the updating of metabolism, reduce the incidence of high blood lipids such as affluenza. The last but more important, it can efficacy prevent colorectal cancer. Therefore, such low-fat, low-calorie foods meet the dietary needs of modern man.The tasty Bamboo shoots are easy to corrupt, degenerate at room temperature. Th us transport and sale bamboo shoots is hard. Form types of bamboo shoot product in t he market are single and tradition. In such condition, this paper focuses on different sh oots as raw materials to explore bamboo product in deeply processing, suitable for the long-term storage. Here are the detail method:The new products oriented from fresh bamboo shoot, whole milk and sugar, called solidification bamboo yogurt. This research uses four kinds of preparation process, extracting liquid of water from bamboo shoot to make yogurt. Also determination of the number of live bacteria and comparison with the original flavor sour milk are the necessary step in this study. By Orthogonal test of water bamboo shoot yogurt fermentation, it is found that under the20%of bamboo extract, sugar8%,10%, whole milk, vaccinations weight4%,5h fermentation time, this yogurt is nutrient-rich, good color and unique flavor.After dried bamboo shoots is made, the study found that the combination of mic rowave drying (microwave280W power under10min)and hot air drying (90℃under the2H hot air drying) could achieve good drying effect with saving in time and costs. And after such joint methods, protein content, the total sugar content, water and dry matter content are similar to those dried in ordinary hot-air drying. Seasoned bamboo shoot process research results show that bamboo is the ideal raw material. In the process, we found the best way to deal the bamboo as follows:1.5%NaCl for25min is better for dehydration;0.2%sodium citrate solution in90℃for30min is suitable for depuckerising;0.5%CaC1245min in aqueous solution at room temperature have the best effect of brittle. This Study presents various formulations and processing technology of bamboo shoots. Problems like browning, fading and exhalation can be solved. The spicy bamboo shoot presented in the paper meat Hunan traditional taste, gaining broad market prospect.