Three Types Of Bamboo Shoots Processing And Comprehensive Utilization Of Bamboo Resources

There is rich of bamboo shoot in Anhui province. Bamboo shoot as a kind oftraditional food in China，it’s rich in nutrients and active substances with high foodvalue and health protection functions. To use bamboo shoot resources fully effectively,papers on the basic components of three kinds of bamboo shoots measured.Theextraction of polyphenols in bamboo shoot shell, preparation technology of bambooshoot dietary fiber and processing and detection methods of three bamboo shoots foodwere studied.Three kinds of bamboo shoots were determined, which contain84.24%-91.36%ofwater,5.93%-10.35%of ash,1.27%-3.37%of crude fiber,5.8mg/g-9.2mg/g of Vc,10.8%-22.5%of total sugar,8.53%-10.5%of reducing sugar,1.1%-3.78%of protein,0.98%-1.89%of crude fat,0.42%-0.91%of flavonoids.Phyllostachys tianmuensis shoot shell was used as experimental materials toextraction polyphenols under ultrasound assistance. The effect of four independentsvariables in terms of ultrasonic power, extract time, ethanol concentration andsolid-liquid ration of polyphenols was studied by Response surface methodology. Theoptimum extraction conditions were as follow: the ultrasonic power was200W,extract time was40.2min, ethanol concentration was42%and solid-liquid ration was1:50.5. Under these conditions, the predicted maximum yield was5.50%, the averageexperimental yield was5.57%. the relative error between then was1.27%.The paper studied on dietary fiber of bamboo by chemical, enzymatic hydrolysisand fermentation method, which was investigated with the content of IDF,SDF, andthe swelling capacity and water holding capacity.The results showed that the content of SDF in dietary fiber by fermentation was significantly higher than that of chemical method and enzymatic method.Phyllostachys tianmuensis shoot was used as experimental materials to Preparedietary fiber with mold fermentation methods. The effect of four independentsvariables in terms of mold-proportion, temperature, time and pH of SDF in bambooshoot dietary fiber was studied by orthogonal analysis. The optimum extractionconditions were as follow: mold-proportion was2:1, temperature was28℃, time was48h and pH was8.Fresh bamboo shoots were used to prepare bamboo shoot canning, dried bambooshoot and instant food. Quality and structure analysis and sensory analysis werecombined to test the bamboo shoot canning. Experiments show that: There is inherentrelationship between quality and structure analysis hardness and sensory evaluation.The color difference meter was used to analysis the data of color protection. Theoptimum extraction conditions were as follow: salt concentration was5.3%, time ofsalt-cooked was0.5h, citric acid was0.2%, formula2of flavoring liquid.