| 竹笋保鲜研究和生产实践(一) |
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| 引用本文： | 裘福庚,丁兴萃,张立钦.竹笋保鲜研究和生产实践(一)[J].竹子研究汇刊,1995(1). |
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| 作者姓名： | 裘福庚 丁兴萃 张立钦 |
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| 作者单位： | 林业部竹子研究开发中心，林业部竹子研究开发中心，浙江林学院 杭州 310012，杭州 310012 |
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| 摘 要： | 本文分3部分,第1部分为竹笋保鲜研究,第2部分为竹笋保鲜的生产实践,第3部分保鲜竹笋的深加工工艺。现发表第1部分。 目前竹笋生产中存在的突出问题是产笋旺季笋常常过剩变质,而淡季时市场无笋供应,工厂无笋加工被迫停产。解决此问题的有效途径是竹笋保鲜。现发表的内容是在概述了前人研究的基础上,详细介绍了作者的实验室研究工作和实验结果,提出了煮熟竹笋新的保鲜剂配方,即山梨酸钾加食用有机酸,以及在应用此配方时应注意的几个问题,为进一步扩大试验打下基础。
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| 关 键 词： | 竹笋 保鲜 研究 生产 |
STUDY ON RETAINING FRESHNESS OF BAMBOO SHOOT AND ITS PRODUCTION PRACTICE (I) |
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| Qiu Fugeng Ding Xingcui Zhang Liqin.STUDY ON RETAINING FRESHNESS OF BAMBOO SHOOT AND ITS PRODUCTION PRACTICE (I)[J].Journal of Bamboo Research,1995(1). |
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| Authors: | Qiu Fugeng Ding Xingcui Zhang Liqin |
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| Abstract: | Study on retaining freshness of bamboo shoot were described in this part, production practice and deep processing technology of freshed bamboo shoot will be pubished in the next two parts. Laboratory works resulted that few formula of retaining freshness for cooked bamboo shoot had good effect on antiseptic. Some problems were noted during application of the formula which was potassium sorbic acid with edible organic acid. |
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| Keywords: | bamboo shoot retaining freshness production |
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