绿竹笋干制工艺的研究

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基金项目:

福建省财政厅资助项目

The technology of dried bamboo shoots

1.
Eco-agriculture Research Center, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China;
2.
School of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China;
3.
Experimentation Station for Technology Development on Agricultural Products, Fuzhnu, Fujian 350002, China

摘要: 研究绿竹笋干制工艺中的护色剂配方、热烫时间和干燥温度,以及包装技术对绿竹笋干制品品质的影响, 结果表明,沸水中热烫7 min,再经0.15%柠檬酸+0.02%乙二胺四乙酸二钠溶液护色浸泡3 min,于85-90℃干燥3 h后,再于60-65℃干燥4 h,能防止绿竹笋干制过程中的变色现象;真空包装能有效防止贮藏中绿竹笋干的变色。
- 绿竹笋 /
- 护色剂 /
- 干制 /
- 包装
Abstract: The effects of color fixatives,drying temperature and packing methods on quality of bamboo shoots were studied.The results showed that after the bamboo shoots had been blanched in boiling water for 7 min,soaked in 0.15% citric acid and 0.02% EDTA solution for 3 min,dried at 85-90℃ for 3 hr and then 60-65℃ for 4 hr,the color changing of product could be restrained.Vacuum package could effectively prevent from changing color.
- Bamboo shoot /
- Color fixative /
- Drying /
- Package

[1]	贵州农学院.生物统计附试验设计[M].北京:农业出版社,1997.80-85.
[2]	中国食品添加剂生产应用工业协会.食品添加剂手册[M].北京:中国轻工业出版社,1996.213-214.

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