【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。更多还原

【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.更多还原