Abstract
Canned bamboo shoots, a popular endurable storage product preserved by canning, can be used directly as a raw material for preparing dishes and processing many other downstream products. Fermentation and high temperature sterilization are decisive for product quality. During 3 days of fermentation at 25 °C, the protein and total amino acids of bamboo shoots increased remarkably and the total phenols changed a little. After steam sterilization, the total sugar decreased by 56.82%, and the protein of bamboo shoots decreased from 2.41 ± 0.04 g/100 g to 2.03 ± 0.30 g/100 g. The process significantly increased from zero the total sugar, protein and total amino acids in sterilization bamboo shoots soaking solution. GC-MS-ROAV was used for the detection of volatile flavor substances (VFCs) of bamboo shoots and soaking solution in the four processing stages. Fermented bamboo shoots after 72 h showed a strong aroma of orange oil, which was the evaluator’s preferred aroma. In the process of sterilization, Maillard reaction leads to the increase of pyrazines and furans in bamboo shoots and soaking solution, including dibenzofuran, furaneol, trimethyl-pyrazine and 2,3-dimethyl-pyrazine. Due to these volatile flavor components, the sterilized bamboo shoots spread a light caramel and cocoa flavor.
Highlights
As an indispensable part of Chinese cuisine culture, bamboo shoots are popular for their freshness, deliciousness and high nutritional value
1.28 million tons of edible Phyllostachys edulis bamboo shoots were produced in China, 130,000 tons were processed into food, and canned bamboo shoots in clear water accounted for 70%, of which 13,900 tons were exported, ranking first in the world [1]
Fresh bamboo shoots are a rich source of protein, with a crude protein content of 2.45 ± 0.03 g/100 g and a total amino acid content of 0.85 ± 0.01 g/100 g
Summary
As an indispensable part of Chinese cuisine culture, bamboo shoots are popular for their freshness, deliciousness and high nutritional value. 1.28 million tons of edible Phyllostachys edulis bamboo shoots were produced in China, 130,000 tons were processed into food, and canned bamboo shoots in clear water accounted for 70%, of which 13,900 tons were exported, ranking first in the world [1]. Provinces such as Hunan, Fujian, Zhejiang and Sichuan are the main production areas of bamboo shoots. The canned bamboo shoots in clear water can be stored at room temperature for 2 years and further processed into various products according to market demand.
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