软包装即食笋丝加工工艺研究

以海南腌制玉兰笋为原材料,研究竹笋加工工艺和脱水、脱苦、脱涩、保脆和调味等关键技术。结果表明,腌制玉兰笋经1.5%NaCl脱水25 min,0.2%柠檬酸溶液90℃下脱涩30 min,0.5%CaCl2溶液保脆45 min,在含有0.2%CaCl2的汤料中入味30min,可获得质地脆爽、风味独特、营养丰富的淡白黄色竹笋产品。...

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Bibliographic Details
Published in广东农业科学 Vol. 40; no. 16; pp. 93 - 97
Main Author 胡贞 李从发 刘四新 单琼
Format Journal Article
LanguageChinese
Published 海南大学食品学院,海南海口,570228 2013
Subjects
保脆
加工
竹笋
脱涩
脱苦
调味
脱涩
调味
保脆
脱苦
竹笋
加工
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Summary:以海南腌制玉兰笋为原材料,研究竹笋加工工艺和脱水、脱苦、脱涩、保脆和调味等关键技术。结果表明,腌制玉兰笋经1.5%NaCl脱水25 min,0.2%柠檬酸溶液90℃下脱涩30 min,0.5%CaCl2溶液保脆45 min,在含有0.2%CaCl2的汤料中入味30min,可获得质地脆爽、风味独特、营养丰富的淡白黄色竹笋产品。
Bibliography:44-1267/S
Bamboo shoot; processing; debitterness; astringency removing; crisp keeping; dip in soup
In this paper,magnolia shoots were used as the main materials to study the processing technology and key procedure.The results showed that,when the materials were dehydrated with the solution of 1.5% NaCl for 25 min,then removed the astringency with 0.2% citric acid at 90℃ for 30 min and were processd with 0.5% CaCl2 for 45 min to keep crisp,at last,dipped in the soup that contained 0.2% CaCl2 for 30 min,nutritious bamboo shoot product with crisp texture and special taste that looked light white yellow was obtained.
HU Zhen,LI Cong-fa,LIU Si-xin,SHAN Qiong（College of Food Science and Technology,Hainan University,Haikou 570228,China）
ISSN:1004-874X