竹笋的营养成分、风味特点及加工工艺研究  

Research on Nutrition Components,Flavor Characteristics and Processing Technology of Bamboo Shoots

作　　者：颜惠芬 王馨漫 秦海妙 林志藩 YAN Huifen;WANG Xinman;QIN Haimiao;LIN Zhifan(Institute of Food Testing,Hainan Academy of Inspection and Testing/Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation,Haikou 570314,China)

机构地区：[1]海南省检验检测研究院食品检验检测中心,国家市场监管重点实验室(热带果蔬质量与安全),海南海口570314

出　　处：《食品安全导刊》2024年第25期180-183,共4页China Food Safety Magazine

基　　金：国家市场监管重点实验室(热带果蔬质量与安全)自主研究课题项目(ZZ-2024024)。

摘　　要：竹笋是我国重要的特色农产品,营养丰富,风味独特。但目前竹笋加工利用水平不高,产业链条不完善,制约了竹笋产业发展。本文在分析竹笋营养成分、风味特点及其影响因素的基础上,总结竹笋罐头、风味竹笋、笋干和发酵竹笋等加工工艺,并提出加强科技创新与工艺优化、开发竹笋功能性食品、推动竹笋加工产业链整合与价值提升等策略,提升竹笋产品品质,延伸产业链条,促进竹笋产业高质量发展,实现竹笋资源高值化利用。Bamboo shoots are an important characteristic agricultural product in China,which have rich nutrition and unique flavor.However,at present,the processing and utilization level of bamboo shoots is not high,and the industrial chain is not perfect,which restricts the development of the bamboo shoot industry.On the basis of analyzing the nutritional components,flavor characteristics,and influencing factors of bamboo shoots,this paper summarizes processing techniques such as canned bamboo shoots,flavored bamboo shoots,dried bamboo shoots,and fermented bamboo shoots,and puts forward strategies such as strengthening technological innovation and process optimization,developing functional bamboo shoot foods,promoting bamboo shoot processing industrial chain integration and value enhancement to improve the quality of bamboo shoot products,extend the industrial chain,promote high-quality development of the bamboo shoot industry,and realize high-value utilization of bamboo shoot resources.

关 键 词：竹笋 营养成分 风味特点 加工工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]