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ZHANG Wei-guang, LIN Yong-sheng, LIN Luan, CHEN Li-jiao, KE Bi-nan, HUANG Yi-bin. The technology of dried bamboo shoots[J]. Fujian Journal of Agricultural Sciences, 2005, 20(2): 118-121.
Citation:
ZHANG Wei-guang, LIN Yong-sheng, LIN Luan, CHEN Li-jiao, KE Bi-nan, HUANG Yi-bin. The technology of dried bamboo shoots[J]. Fujian Journal of Agricultural Sciences, 2005, 20(2): 118-121.
ZHANG Wei-guang, LIN Yong-sheng, LIN Luan, CHEN Li-jiao, KE Bi-nan, HUANG Yi-bin. The technology of dried bamboo shoots[J]. Fujian Journal of Agricultural Sciences, 2005, 20(2): 118-121.
Citation:
ZHANG Wei-guang, LIN Yong-sheng, LIN Luan, CHEN Li-jiao, KE Bi-nan, HUANG Yi-bin. The technology of dried bamboo shoots[J]. Fujian Journal of Agricultural Sciences, 2005, 20(2): 118-121.
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.
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