竹笋加工及副产物利用研究进展  

Research Progress in Bamboo Shoot Processing and Its Comprehensive Utilization

作　　者：蒋茜[1] 刘芳芳[1] 凡彩凤 郝罗 汪安银 顾勇 高颖[1] JIANG Xi;LIU Fang-fang;FAN Cai-feng;HAO Luo;WANG An-yin;GU Yong;GAO Ying(College of Biomass Science and Engineering,Sichuan University,Chengdu Sichuan 610065,China;Sichuan Fengtai Food Technology Co.,Ltd.,Yibin Sichuan 644300,China;Nanxi District Productivity Promotion Center,Yibin Sichuan 644300,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]四川丰泰食品科技有限公司,四川宜宾644300 [3]南溪区生产力促进中心,四川宜宾644300

出　　处：《食品与发酵科技》2021年第2期141-145,共5页Food and Fermentation Science & Technology

摘　　要：竹笋是我国重要的林业资源,但我国竹笋加工制品以清水笋、笋干等传统低值产品为主,同时加工副产物产生量大但利用率低。本文对我国竹笋加工和竹笋副产物利用现状、研究进展进行综述,以期为我国竹笋产业开发高附加值产品、提升竹笋资源综合利用率提供发展方向。Bamboo shoots are an important forestry resource in China.However,the bamboo shoots processing products were traditional and low-value,such as clear water bamboo shoots and dried bamboo shoots.During the process,lots of by-products were produced and wasted seriously.Therefore,the utilization and research of bamboo shoots processing and its by-products utilization were reviewed in this study,in order to provide the development direction on improving the value of bamboo shoot products and increasing the utilization ratio of bamboo shoot resources.

关 键 词：竹笋 加工 竹笋副产物 综合利用 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]