摘要
本文是课题总结。该课题从1983年起至1986年止。协作单位宁波罐头厂。经过小型试验,扩大的加工工艺试验和生产性加工工艺试验,其结果为: Ⅰ.分析了毛竹笋罐头的白色沉淀物的主要成分—酪氨酸含量为90％。Ⅱ.测定了毛竹笋不同时期酪氨酸含量的变化。Ⅲ.测定了毛竹笋不同部位的酪氨酸含量。Ⅳ.分析了毛竹笋罐头汤汁在贮存期酪氨酸含量的变化曲线。了解到形成白色沉淀的原因以及此时酪氨酸的相应浓度范围。Ⅴ.研究出了毛竹笋罐头的最佳予煮和漂洗工艺:加柠檬酸(0.07％)预煮1.5小时,漂洗12小时。产品质量全部超过原工艺。预煮能源和漂洗用水大大节约。新工艺深受厂方欢迎。
This study was carried out from 1983 to 1988 with the cooperation of Linbo Tinned Food Factory. Through smallscale experiment, extended experiment and productive experiment on processing techniques, the following results were obtained. (1) The major composition in the white sediment of tinned shoots (Phyllostachys pubescens) is tyrosine. The content of it is 90%. (2) The content of tyrosine of the shoot in different periods was determined. (3) Tyrosine content in different parts of the shoot was measured. (4) The changing curve of tyrosine content in the soup of the storaged tinned shoots was analyzed, and the cause of the sediment as well as the relevant concentration ranges of tyrosine discovered, (5) The best way for pre-boiling and rinsing is to boil the shoots in advance for one and a half hours with citric acid (O,O7%), then to do washing for 12 hours, This technique is better than common ways in product quality, Further, it can save a great deal of energy and water consumption.
出处
《竹子研究汇刊》
北大核心
1989年第3期10-17,共8页
Journal of Bamboo Research
关键词
竹笋
加工工艺
罐头
Bamboo shoot (Ph. pubescens)
white sediment
Tyrosine
preboil
Rinse
