摘要
对速食竹笋软罐头的漂白与脱涩技术进行了研究,结果表明,采用酸性NaCl溶液护色处理比采用NaHSO3护色处理有更好的效果.在本试验条件下所制成的样品风味纯正,不存在硫残、无白色沉淀,且笋体白色度在贮运货架期能进一步提高,工艺简单,成本低.
The whitening and debitterizing techniques of bamboo shoots were studied in the paper. The color-retaining effect of acidic solution of NaCl was better than the NaHSO_3. The degree of whiteness of bamboo shoots treated with acidic NaCl was further increased during storage without harm of sulfur. By factorial combination tests, it was shown that the bamboo shoot was good of flavor, color-retaining, anti-precipitating with low producing cost after treatment combination.
出处
《仲恺农业技术学院学报》
2005年第1期33-35,共3页
Journal of Zhongkai Agrotechnical College
关键词
竹笋
漂白
脱涩
Bamboo shoots
whiteness
debitterizing
