适于小农户家庭的不同毛竹笋干加工工艺比较研究  

Comparative Study on Different Processing Techniques of Dried Bamboo Shoots Suitable for Small Farmer Households

作　　者：王豪 虞如坤 陆志敏 张波 陈刚[4] 沈波 宋谢清 王建军 陆云峰 WANG Hao;YU Ru-kun;LU Zhi-ming;ZHANG Bo;CHEN Gang;SHEN Bo;SONG Xie-qing;WANG Jian-jun;LU Yun-feng(Ningbo Agricultural Technology Extension Station,Ningbo 315012,Zhejiang,China;Yin-long Bamboo Farmer Professional Cooperatives,Ningbo 315502,Zhejiang,China;Zhonglin Bamboo Industry Academy of Ningbo City,Ningbo 315100,Zhejiang,China;Zhejiang A&F University,Hangzhou 311300,Zhejiang,China;Fenghua District Agricultural Technical Service Station in Ningbo,Ningbo 315500,Zhejiang,China)

机构地区：[1]宁波市农业技术推广总站,浙江宁波315012 [2]宁波市奉化银龙竹笋专业合作社,浙江宁波315502 [3]宁波市中林竹产业研究院,浙江宁波315100 [4]浙江农林大学,浙江杭州311300 [5]宁波市奉化区农业技术服务总站,浙江宁波315500

出　　处：《竹子学报》2024年第3期40-45,共6页Journal of Bamboo Research

基　　金：宁波市公益类科技计划项目(2022S146);宁波市奉化区2021年度农业科研攻关项目(202106302)。

摘　　要：【目的】针对传统小农户家庭毛竹笋干加工产品参差不齐等问题,以浙江宁波区域为例,探索优化小农户家庭毛竹笋干加工工艺技术。【方法】采用正交试验设计方法设置了采收时间、煮制时长、晒干时长的三因素试验处理9个,测定分析不同处理下毛竹笋干产品的含水率、复水比、色泽以及感官指标的差异。【结果】毛竹笋干晒干时长越长,笋干的含水率越低,复水性越好,同时其颜色越深,但亮度较低;感官品质最好的为A1B3C3处理,即4月5日采收,煮制2.0 h,晒干7 d;相关性分析发现笋干含水率和香味之间呈显著负相关,说明笋干的含水率越低,香味越好。【结论】小农户家庭加工毛竹笋干在采收时宜做到“采早采嫩”,且可适当延长煮制和晒干时间,提高笋干品质。【Objective】To address the issues of uneven quality of the processed dried bamboo shoot products from the traditional small farmer households,taking the Ningbo region of Zhejiang province as an example,this study aims to explore and optimize the processing technology for dried bamboo shoot products for the small farmer households.【Method】9 experimental treatments were conducted by using orthogonal experimental design method,which included 3 factors:harvesting time,cooking time,and drying time.The differences in moisture content,rehydration ratio,color,and sensory indicators of dried bamboo shoots under different treatments were measured and analyzed.【Result】The longer the drying time of dried bamboo shoots,the lower the moisture content and the better the rehydration capability with the darker color and the lower brightness.The treatment for the best sensory quality was A1B3C3,i.e.the bamboo shoots were harvested on April 5th,boiled for 2.0 hours,and dried for 7 days.The correlation analysis showed that there was a significant negative correlation between the moisture content and fragrance of dried bamboo shoots,indicating the lower the moisture content,the better the fragrance.【Conclusion】When small farmer households process dried bamboo shoots,it’s suggested to harvest“early and tender”bamboo shoots,and appropriately extend the boiling and drying time to improve the quality.

关 键 词：毛竹 采收时间 笋干 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]