绿竹笋干制工艺的研究

The technology of dried bamboo shoots

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。

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.