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| 苦竹熟笋护色研究 | |
| 引用本文： | 黄勇,郑维鹏,郑蓉,谢一青,陆新邦,郑锦辉.苦竹熟笋护色研究[J].福建林业科技,2005,32(1):73-74,99. |
| 作者姓名： | 黄勇 郑维鹏 郑蓉 谢一青 陆新邦 郑锦辉 |
| 作者单位： | 1. 福建省林业科学研究院,福建,福州,350012 2. 屏南县棠口林业站,福建,屏南,352300 3. 屏南县岭下林业站,福建,屏南,352300 |
| 摘 要： | 通过对护色效果的观察,确定护色液的成分和浓度为0 03%Z+2%T,最佳pH值为5,且笋体在护色液里浸泡时间为1h,这对于提高苦竹笋的加工品质和销售价值具有重要的意义。 |
| 关 键 词： | 苦竹 熟笋 护色 |
| 文章编号： | 1002-7351(2005)01-0073-02 |
Study of Maintaining the Mature Bamboo Shoot Colour of Pleioblastus amarus |
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| HUANG Yong,ZHENG Wei-peng,Zheng Rong,XIE Yi-qing,LU Xin-ban,ZHENG Jin-hui.Study of Maintaining the Mature Bamboo Shoot Colour of Pleioblastus amarus[J].Journal of Fujian Forestry Science and Technology,2005,32(1):73-74,99. | |
| Authors: | HUANG Yong ZHENG Wei-peng Zheng Rong XIE Yi-qing LU Xin-ban ZHENG Jin-hui |
| Abstract: | Through observing the effect of maintaining the colour,the component and concentration of solution for maintaining the colour was determined as 0.03%Z+2%T,the optimum pH value was 5,the time of bamboo shoot's being soaked in the solution was 1 h,which possessed the important significance for increasing Pleioblastus amarus processed quality and sold value. |
| Keywords: | Pleioblastus amarus mature bamboo shoot maintaining the colour |
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