| 胡贞，李从发，刘四新，单琼.软包装即食笋丝加工工艺研究[J].广东农业科学,2013,40(16):93-97 |
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软包装即食笋丝加工工艺研究 |
| Processing technology of soft packaged pickled Bamboo shoot silk |
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| DOI： |
| 中文关键词: 竹笋 加工 脱苦 脱涩 保脆 调味 |
| 英文关键词: Bamboo shoot processing debitterness astringency removing crisp keeping dip in soup |
| 基金项目: |
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| 摘要点击次数: 1506 |
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| 中文摘要: |
| 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。 |
| 英文摘要: |
| 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. |
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