Study on Process of Canned Fermented Bamboo Shoot

Abstract

With the studied on fermentation of bamboo shoot in the rice washing residue solution, the 1% and 5% sucrose solution. It was found that the rate of fermentation in the residue solution from rice washing was the slowest, while the rate of fermentation in the 5% sucrose solution was the fastest. Addition of 2.5% sodium chloride helped fastening the rate of reaction, while the addition of 10% sodium chloride solution slow down the rate. However, 10% sodium chloride helped preserving the bamboo shoot prior packaging and thermal process. Fermentation of bamboo shoot in the sucrose solutions gave product whiter color than those fermented in rice washing residue solution. Occurrence of lactic acid and changing in pH of the products were very fast at the first few days. Afterward the pH was maintained at 3.0 – 3.6. The organoleptic test was carried out with the Hedonic scale scoring. It was found that there was no statistical significant difference between samples which fermented in the washing residue, 1% and 5% sucrose solution which all had been added 10% sodium chloride, 5% sucrose solution with 2.5% sod. Choloride, 5% sucrose solution without salt, and the market sample. However, the total score of the fermented bamboo shoot fermented in 1% sucrose solution with addition of 10% sodium chloride was the highest. With the study on the thermal process of the bottled fermented bamboo shoot, it was found that, with the 8 Oz. containers, the pasteurization at 212^oF for 15 mins was enough for the safetyness of the products.