| 微波处理对麻竹笋保鲜的影响 |
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| 引用本文： | 李美群,艾文胜,孟勇,杨明. 微波处理对麻竹笋保鲜的影响[J]. 湖南林业科技, 2012, 0(1): 47-50 |
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| 作者姓名： | 李美群 艾文胜 孟勇 杨明 |
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| 作者单位： | 湖南省林业科学院,湖南长沙410004 |
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| 基金项目： | 国家林业公益性行业项目一中国主要竹种资源保存与培育标准体系研究200904047. |
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| 摘 要： | 以麻竹笋为原料,通过蒸煮和微波处理实验,研究麻竹笋灭菌条件、灭菌时间对保质期的影响。结果表明:中高火微波处理10～15 min效果良好,能减少营养物质的流失和杀死大部分微生物;蒸煮处理时,100℃沸水灭菌70 min和115℃灭菌20 min、121℃灭菌15 min才能达到很好的灭菌效果;微波处理比蒸煮处理麻竹笋需要的灭菌时间短,在100℃沸水灭菌30 min,115℃、121℃灭菌10 min就能达到很好的灭菌效果。
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| 关 键 词： | 麻竹笋 微波 蒸煮 保鲜 |
Effects of microwave treatment on fresh-keeping of Dendrocalamus latiflorus bamboo shoots |
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| LI Meiqun,AI Wensheng,MENG Yong,YANG Ming. Effects of microwave treatment on fresh-keeping of Dendrocalamus latiflorus bamboo shoots[J]. Hunan Forestry Science & Technology, 2012, 0(1): 47-50 |
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| Authors: | LI Meiqun AI Wensheng MENG Yong YANG Ming |
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| Affiliation: | (Hunan Academy of Forestry, Changsha 410004, China) |
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| Abstract: | Using Dendrocalamus/at/florus bamboo shoots as raw material, through the comparison of cooking and microwave treatments, the influence of sterilization conditions and time on shelflife were tested. The research shows that： In the cooking treatments of bamboo shoot in 100℃ boiling water sterilization 70 rain, 115 ℃ sterilizing 20 min, 121 ℃ sterilizing 15 rain can achieve a good effect of sterilization. The high fire microwave treatments can get good effect, and reduce the loss of nutrients and kill most microorganisms in shorter time, in 100 ℃ boiling water sterilization 30 min, 115℃, 121℃ sterilizing 10rain also can achieve a good effect of sterilization |
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| Keywords: | Dendrocalamus/at/florus bamboo shoots microwave cooking preservation |
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