福建酸竹熟笋软包装加工工艺研究  

Study on Processing Techniques of Acidosasa notata Shoot Soft Packge

作　　者：黄勇[1] 陆新邦 张元法 韩肜平 陈立 

机构地区：[1]福建省林业科学研究院,福建福州350012 [2]屏南熙岭林业站,福建屏南352300 [3]屏南甘棠林业站,福建屏南352300 [4]屏南长桥林业站,福建屏南352300 [5]沙县青州林业站,福建沙县365507

出　　处：《世界竹藤通讯》2006年第2期26-29,共4页World Bamboo and Rattan

基　　金：福建省科技厅重点项目"福建酸竹;苦竹笋保鲜技术应用研究"(2001-Z-067)的部分内容

摘　　要：本实验为福建酸竹熟笋消除白色沉淀、防腐及辅助工艺等软包装加工艺研究,通过一系列的实验筛选,确定的加工技术参数:在消除白色沉淀物实验中,筛选出稳定剂O和P为最佳复配增效剂,且通过正交实验得出它们的最佳配比为P1Q1,即P0.2%、Q0.2%;防腐及辅助工艺的实验中,筛选出福建酸竹笋防腐工艺的最佳组合为山梨酸钾0.02%,pH为4.5,常压沸水杀菌时间为20min。通过实验大大提高福建酸竹熟软包装的加工品质。Through the experments that were carried out for processing techniques of Aeidosasa notata shoot soft package of elimilnating white sediments, preservation treatment and accessory techniques,we determined its processing techniques parameter： In the experiment of elimilnating white sediments, we se. leeted out the stabilizer O and P to be the best mixture synergist, and through Orthogonal Design, we could draw that their best formula is P1Q1（P is 0.2% and Q 0.2%）. In the experiment of preservation and accessory processing techniques, we determined the best formula is potassium sorbate 0.02%, pH 4.5 and time of atmospheric cooking in 100℃ water 20 minutes. These experiments improve greatly the processing quality of Acidosasa notata shoots soft package.

关 键 词：福建酸竹 熟笋软包装 加工工艺 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]