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Study on Fermentation and Drying Process of High-quality Fermented-and-dried Bamboo Shoot

Author: ZhangHaiYing
Tutor: PanChaoRan
School: Fujian Agriculture and Forestry University
Course: Of Food Science
Keywords: Fermented bamboo shoots Lactic acid bacteria inoculated fermentation Lactic acid content Crude fiber Freeze-drying Rehydration rate
CLC: TS255.5
Type: Master's thesis
Year: 2011
Downloads: 49
Quote: 0
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Abstract


Fermented bamboo shoots, due to its unique flavor and high nutritional value, more and more people's attention. Production of traditional fermented bamboo shoots first through natural fermentation for several months, and then air-dried or drying made. However, the traditional fermented bamboo shoots production cycle is long, the flavor impure, uneven wet and dry, high water content, easy browning, mildew, severe fibrosis, poor quality of rehydration. Lactic acid bacteria inoculated fermentation technology can solve the fermented bamboo shoots a long production cycle, the flavor is impure, severe fibrosis; vacuum freeze-drying technology can solve the uneven traditional dry fermented bamboo shoots, wet and dry, high water content, easy browning, re- water a long time, the complex less water. To this end, the study of fresh bamboo shoots as raw material, the use of lactic acid bacteria inoculated fermentation and vacuum freeze-drying technology, combined with bamboo shoots, product standards, production of high-quality fermented bamboo shoots. The contents and results of their research are summarized as follows: (1) use of Lactobacillus plantarum and Lactobacillus brevis, the ratio of single strains, the hybrid strains and strains of the fermentation test, and compare combination of natural fermentation. The results show that: the effect of lactic acid bacteria inoculated fermentation significantly better than the natural fermentation; of inoculated Lactobacillus plantarum and Lactobacillus brevis two ratio of 1:1 mixture of bacteria, lactic acid bacteria fermentation optimal. (2) through single factor and orthogonal experiments to determine the optimal process parameters of the lactic acid bacteria inoculated fermentation process: liquid to solid ratio of 1.6:1, the amount of lactic acid bacteria inoculation was 4.0%, fermentation time for 74h fermentation temperature of 32 ° C. In this condition, the fermentation of the bamboo shoots lactic acid and a crude fiber content of 0.89% and 0.71%, respectively, significantly better than the results of both the natural fermentation. (3) using a hot-air drying, vacuum drying and vacuum freeze-dried in the drying method on the dried fermentation Sunpian contrast test. The results showed that the vacuum freeze-drying the fermented bamboo shoots quality is better than a hot-air drying and vacuum drying. (4) The the resistance method fermented bamboo shoots eutectic point temperature of -18 ° C. Pre-freezing process single-factor and two-factor interaction study results show: When the pre-freezing temperature to -29 ° C, pre-freezing time 210min, fermented bamboo shoots rehydration rate. (5) on the basis of single factor test, trial design by quadratic regression orthogonal rotation, the establishment of the fermented bamboo shoots rehydration rate (Y) and the drying chamber pressure (X , 1 ), sublimation shelf heating temperature (X , 2 ) and parse the shelf heating temperature (X 3 ) mathematical regression model, the regression equation: Y = 0.856286-0.010647X < sub> 1 -0.004786X 2 0.002014X 3 -0.011528X 1 2 -0.006875X 2 X 1 -0.00 9937X 2 2 -0.006125X 3 X 1 -0.000875X 3 X 2 -0.003398 3 2 . According to the regression model, the optimal parameters to optimize the drying process: the drying chamber pressure 20.8Pa the sublimation the shelf heating temperature to 34.8 ° C, parsing the shelf heating temperature to 62.8 ° C. (6) In the vacuum freeze-drying process parameters: pre-freezing temperature to -29 ° C, pre-freezing time 210min, drying chamber at a pressure of 21Pa, sublimation shelf heating temperature of 35 ° C sublimation shelf heating temperature of 63 ° C, measured rehydration rate was fermented bamboo shoots up to 0.863min-1. And in accordance with the drying process parameters, drawn fermented bamboo shoots drying curves.

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