A Study on Preparation and Quality Characteristics of Moso Bamboo Shoot Powder Steamed Buns

Abstract:

Bamboo shoots are abundant in China but their utilization rate is low. To enhance the utilization rate of moso bamboo shoots, the author used moso bamboo (Phyllostachys heterocycla (Carr.) Mitford cv. Pubescens) shoots as the raw material, and investigated the impact of varying additions of moso bamboo shoot powder on the key parameters of steamed bun preparation processes and the final product quality. Additionally, an image segmentation technique based on the region-growing method and maximum entropy method was developed to analyze the distribution of pores within the steamed bun and their influence on product quality. The results showed that the steamed buns performed best in terms of overall quality when the moso bamboo shoot powder mass fraction was 2%. This study developed a computer vision algorithm (image segmentation algorithm) to address the issue of uneven light intensity distribution in images, and analyzed the microscopic pore structure inside the steamed buns, providing a novel approach for evaluating the quality of the steamed buns.