| 原生态竹笋保鲜工艺研究 |
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| 引用本文： | 伍雄辉,丁定安,孙晓东,涂佳.原生态竹笋保鲜工艺研究[J].湖南林业科技,2011,38(4):19-21. |
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| 作者姓名： | 伍雄辉 丁定安 孙晓东 涂佳 |
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| 作者单位： | 1. 桃江县林科所,湖南桃江,413400
2. 湖南省林业科学院,湖南长沙,410004 |
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| 摘 要： | 通过对不同保鲜方式下竹笋的感官评价、粗纤维含量、总糖含量、笋肉维生素C含量、菌落总数的测定,研究常温下竹笋绿色无害保鲜工艺.结果表明；采用竹醋液替代防腐剂的保鲜方式能有效地保证竹笋的口感没有改变,粗纤维含量、总糖含量和笋肉维生素C含量与防腐剂处理的保鲜笋差别不大,同时竹醋液保存的竹笋能有效地抑制细菌的生长.杀青后的竹笋...
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| 关 键 词： | 竹笋 保鲜 工艺 |
Research on preservation technology of original bamboo shoot |
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| WU Xionghui,DING Ding'an,SUN Xiaodong,TU Jia.Research on preservation technology of original bamboo shoot[J].Hunan Forestry Science & Technology,2011,38(4):19-21. |
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| Authors: | WU Xionghui DING Ding'an SUN Xiaodong TU Jia |
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| Institution: | WU Xionghui1,DING Ding'an2,SUN Xiaodong2,TU Jia2(1.Forestry Institute of Taojiang County,Taojiang 413400,China,2.Hunan Academy of Forestry,Changsha 410004,China) |
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| Abstract: | The green preservation technology of bamboo shoot at normal temperature was studied by means of measuring the sensory,the contents of cellulose,total sugar and vitamin C,and the total number of bacterial colony in different preserving methods.The results showed that using bamboo vinegar as preservation solution in stead of antiseptic,the taste of bamboo shoot had not changed,the contents of cellulose,total sugar and vitamin C had no evident difference compared with that with antiseptic,and the growth of bac... |
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| Keywords: | bamboo shoot preservation technology |
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