【摘要】 为降低方竹笋笋干加工过程中褐变程度，提升其外观品质，以新鲜方竹笋为原料，对其蒸煮工艺进行优化，分析抗坏血酸、柠檬酸、植酸及浸泡时间对方竹笋外观品质的影响。单因素试验及正交试验结果表明，将方竹笋清洗后先用蒸汽蒸60 min，再用流水冷却至室温，辅以抗坏血酸添加量0.05%，柠檬酸添加量0.50%，植酸添加量0.15%制成的护色剂，于室温下浸泡60 min所制备方竹笋笋干外观品质最佳，其中柠檬酸添加量对护色效果影响最大，植酸影响最小。该研究结果可为方竹笋笋干的外观品质提升提供理论基础。更多还原

【Abstract】 The aim was to reduce the browning degree and improve the appearance quality of Chimonobambusa utilis shoots during processing. With fresh Chimonobambusa utilis shoots as raw material,the cooking process was optimized. The effects of ascorbic acid, citric acid, phytic acid and soaking time on the appearance quality of Chimonobambusa utilis shoots were studied. The results of single factor and orthogonal experiments showed that the appearance quality of dried Chimonobambusa utilis shoots was the best when the Chimonobambusa utilis shoots were washed and steamed for 60 min,then cooled to room temperature with running water, supplemented with 0.05% ascorbic acid,0.50% citric acid and 0.15% phytic acid. The addition of citric acid had the greatest influence on the color protection effect,and the effect of phytic acid was the smallest.The results of this study provided a theoretical basis for the improvement of the appearance quality of Chimonobambusa utilis shoots.更多还原