摘要
在亚林所石全太研究员研究成果的基础上，利用近10吨毛竹笋、红竹保鲜竹笋为原料，研制开发出四大系列调味竹笋罐头─—辣味笋、骨汁辣味笋、雪菜笋、油焖笋，并制定出其产品的质量检测感官、理化及微生物指标。
Base on the previously successful experimnts on bamboo shoot fresh-keeping at a scale of laboratory,a trial production of preservative shoot at a 10 ton shoot scale was conducted at Anji,Fuyang Counties from 1991 to 1993. As a result,a proper preservative formula was improved based on the previous research achievments,i. e. a mixture of potassium sorbate (0. 075% ),edible lactic acid (0. 35 % ) plus edible citric acid (0. 175% ); the production flows and operation techniques were formulated,including a set of product quality inspection standard in sensory, physi-chemical and microbial aspects. And more, by using the above fresh-keeping bamboo shoot as a material,4 series of flavoured bamboo shoots were exploited well,together with correspondent sets of product quality standards in sensory,physi-chemical and microbial aspects: Spicy shoots, Bone-soup spicy shoots, Pickled vegetable shoots, and Braised shoots.
出处
《竹子研究汇刊》
北大核心
1998年第3期70-74,共5页
Journal of Bamboo Research
关键词
竹笋
保鲜
调味
罐头
加工工艺
调味笋罐头
Bamboo shoots
Fresh-keeping
Flavoured shoots
Can
Technology
