野生龙竹笋真空软包装加工工艺的研究  

A study on the processing technology of bamboo shoots with vacuum flexible packaging

作　　者：邱坚[1] 

机构地区：[1]西南林学院木质科学与装饰工程学院,昆明650224

出　　处：《世界竹藤通讯》2004年第3期16-18,共3页World Bamboo and Rattan

摘　　要：本文对云南特有的野生龙竹竹笋为加工原料,根据其特性,以保持野生龙竹竹笋风味,营养及色泽为原则,脱除了其苦涩味,防止了白色沉淀的析出,确定了采用常压杀菌进行竹笋软包装加工的工艺路线.其主要工艺参数是:在100℃条件下蒸煮30min,流水漂洗4 h,装袋复煮15min,在真空度0.08～0.09Mpa下抽真空,100℃杀菌90min,再经冷却、恒温检验、包装即可得到真空软包装野龙竹笋,所制成品达到长期保存的效果.There are a lot of species of bamboo shoots in Yunnan province. The different species of bamboo shoots have different nutrition content and processing technology. It is necessary to study the processing technology of different species of bamboo shoots. The processing technology of bamboo shoots (Dendrocalamus giganteus) the bitterness and sediment of bamboo shoots were extracted and adopted atmospheric cooking in this processing technology which the flavor and nutrition content and colour of bamboo shoots were preserved. The main processing technology parameter were described as follows: cooking the bamboo shoots in 100 ℃ water, abstersion 4 h with water, then put into flexible package and cooking 15 min. Vacuuming the bamboo shoots with 0.08-0.09 Mpa and atmospheric cooking them 90 min in 100 ℃ water. Then cooling, constant temperature test, packaging the bamboo shoots. The product can be preserved with long time.

关 键 词：真空软包装 竹笋 加工工艺 野生 加工原料 白色沉淀 工艺路线 包装加工 常压杀菌 工艺参数 长期保存 苦涩味 抽真空 真空度 制成品 龙竹 营养 装袋 恒温 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]