丛生竹笋真空保鲜技术研究

通过对绿竹、吊丝单笋体四种保鲜处理的对比试验和工艺指标筛选 ,探明 :以色泽、硬度、口味、营养、卫生、成本为主要考察指标 ,丛生竹笋保鲜以“去壳—杀青— SM浸液—真空袋装—灭菌”处理 ,效果为佳。保鲜笋存放 3个月 ,与原笋比较 ,色泽、组织硬度近原 ;纤维、总糖、蛋白质分别 0 .0 3、- 0 .0 5、- 0 .0 4个百分点 ;Vc损失较多 ,降 2 7% ;可食率更高 ;袋笋完好率 93.7% ,笋体食用性能几近不变 ,大肠菌群、重金属元素等食品卫生指标符合果蔬类罐头食品的要求

Study on Vacuumn Preservation of Sympodial Bamboo Shoots

It shows by comparasion test and technological index selection on preservation of 4 kinds of bamboo shoots( Dendrocalamopsis oldhami,D. vario striata,D. latiflorius )that the best preservation method of sympodial bamboo shoots is De-sheathing-Boiling-dipping in SM solution-Bag vacuum sealing- Steralization if judged mainly as per colour,hardness, nutirent,hygiene,costs.As compared with fresh shoots,the preserved shoots for 3 month appears nearly not changing in colour,hardness,but a little changing in fiber content,total sugar amount,and protein amount,in which a substantial loss of vatamin C is occured,or 27% down.Edible ratio of shoots is much higher. Such sanatary indexes as colon bacillus population,metal elements etc., are in conformity with the state hygienical standards on vegetable and fruit tin.