| 毛竹笋干微波干燥工艺的研究 |
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| 引用本文： | 李安平,谢碧霞,郑仕宏,曹清明,黄亮.毛竹笋干微波干燥工艺的研究[J].经济林研究,2004,22(2):14-16. |
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| 作者姓名： | 李安平 谢碧霞 郑仕宏 曹清明 黄亮 |
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| 作者单位： | 中南林学院绿色食品研究所,湖南,株洲,412006 |
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| 摘 要： | 对微波干燥笋干的生产工艺进行了研究。试验表明：微波干燥优于热风烘箱干燥和自然干燥，且以NG复合漂白剂漂白，笋片切成5mm厚度．微波功率选择0．75kW／kg为较佳工艺条件。以此方法制成的笋干不仅色泽光亮、洁白，质地松软．复水性好．且营养味美。
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| 关 键 词： | 毛竹笋干 微波干燥工艺 微波功率 生产工艺 |
| 文章编号： | 1003-8981(2004)02-0014-03 |
| 修稿时间： | 2004年3月11日 |
Study on Drying Technique of Bamboo Shoot |
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| LI An-Ping,XIE Bi-Xia,ZHENG Shi-Hong,CAO Qing-Ming,HUANG Liang.Study on Drying Technique of Bamboo Shoot[J].Economic Forest Researches,2004,22(2):14-16. |
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| Authors: | LI An-Ping XIE Bi-Xia ZHENG Shi-Hong CAO Qing-Ming HUANG Liang |
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| Abstract: | The drying technique of bamboo shoot by microwave is introduced. The test indicated that microwave drying is better than drying in oven and drying naturally, and the ideal condition is bleaching agent, 5 mm thickness of bamboo shoot and 0.75 kw/kg microwave power. By this way, the drying shoot is not only bright and lustrous, white, soft, restoring water, but also nutritious and tasty. |
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| Keywords: | Drying bamboo shoot microwave drying technique |
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