Properties Of The Ultrafine Grinding Flour From Bamboo Shoot(Phyllostachys Praecoxf.preveynalis)

In order to improve the utilization rate of Phyllostachys pracecox bamboo shoots, the tender tips and stump of Phyllostachys pracecox bamboo shoots were dryed by using the hot air and freeze drying t methods, the micronization power was obtained by ultrafine grindering 30 min and 60 min, the the physical and chemical properties of the powder was analysed, and the condition for the e preparation of Phyllostachys pracecox bamboo shoots micronization power sausag were optimized. The results are shown as follows:Effect of ultrafine grinding on the dietary fiber content of bamboo shoot. The insoluble dietary fiber(IDF) / soluble dietary fiber(SDF) ratio of tender tips of bamboo shoot, which obtained by hot air drying and freeze drying, were 45.8 and 34.3, respectively. The IDF/SDF rato of freeze and hot air drying bamboo shoots stump was 26.84 and 39.53, respectively. Freeze drying and then ultrafine grindering treatment 0.5h, the SDF content of bamboo shoot bamboo shoot tender tips and stump reached 10.6(g / 100g) and 9.7(g / 100g), respectively,which were more than 3.6 and 2.6 times higher than pretreatment samples.The influence of ultrafine grindering on the swelling capacity, water retention capacity and oil binding capacity of bamboo shoot. Drying method did not have more influenec on the swelling capacity, water retention capacity and oil binding capacity. The swelling capacity, water holding capacity of bamboo shoots stump was decreased with ultrafine grindering, while the oil holding capacity increased. The s swelling capacity, water holding capacity and oil holding capacity of tender tips of bamboo shoot were improved.The influence of ultrafine grindering on the ion, cholesterol and bile acid sodium adsorption capibality of bamboo shoots. Almost no effect of drying methods on cation exchange capacity bamboo shoots stump, the cation exchange capacity of bamboo tender tips, which drying by freeze, was stronger than that drying by hot air. The cation exchange capacity of the ultrafine grinder samples, which drying by hot air drying, was improved, while the freeze drying was the opposite. The cholesterol and sodium cholate adsorption capacity werer increased with ultrafine grindering time increasing. The cholesterol adsorption capacity of hot air drying bamboo shoots was stronger than that of freezing drying. The hot air drying and ultrafine powder of bamboo shoot stump was as high as 25.39mg/g, at p H 7. The sodium cholatead sorption capacity of freeze drying bamboo shoots was higher than that of hot air drying. The sodium cholatead sorption capacity of bamboo shoots stump was higher than that of the tender tips. The adsorption capacity of stump, which drying by freeze and ultrafine grindering for 1h, was 33mg/g.Effect of ultrafine grindering on the antioxidant activity of the bamboo shoot. The total phenolic content of stump was higher than that of tender tips.The total free phenol content of the bamboo shoot was increased with grinding time increasing. The content of free flavonoids increased with the time of ultrafine grindering treatment. DPPH free radical scavenging capacity, ABTS free radical scavenging ability and reducing power of freeze drying were stronger than those obtained by hot air drying..Optimization of preparation process of Phyllostachys pracecox bamboo shoot powder sausage. By sensory evaluation and quality structure characteristics as the index, on the basis of single factor experiment, through orthogonal experiment, the Phyllostachys pracecox bamboo shoot powder sausage preparation process was optimized. The optimal condition for bamboo shoot powder sausage is bamboo shoot powder 1%, soybean protein isolate addition amount is 3%, the proportion of fat and lean was 12:88.