【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,在一定比例柠檬酸、维生素C和竹醋液混合液体中经真空包装灭菌后,能在常温下保存2个月。更多还原

【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 bacteria was inhibited effectively.After deactivation of enzymes,vacuum packaging with the mixture of citric acid,vitamin C and bamboo vinegar in certain proportion,and sterilization,the bamboo shoot was found to be preserved for 2 months at normal temperature.更多还原