储存时间对闽笋干复水性能及品质的影响  

Effect of Storage Time on Rehydration Properties and Quality of Dried Bamboo Shoots in Fujian

作　　者：李文慧 姚进明 章金梅 张万佳 Li Wenhui;Yao Jinming;Zhang Jinmei;Zhang Wanjia(Zhejiang Gengshengtang Ecological Agriculture Co.,Ltd.,Huzhou 313300,China)

机构地区：[1]浙江耕盛堂生态农业有限公司,浙江湖州313300

出　　处：《世界竹藤通讯》2024年第6期49-53,共5页World Bamboo and Rattan

摘　　要：以福建永安的闽笋干为试材,在相同的复水工艺条件下,研究不同储存时间(0~12个月)对闽笋干含水量、复水比及其感官品质的影响。结果表明:随着储存时间的延长,闽笋干的复水比逐渐降低,水分含量逐渐增加;储存12个月的闽笋干的复水比较未进行储藏的闽笋干的复水比降低23.05%,其水分含量提高25.80%,但储存时间为4个月的闽笋干复水后的感官品质最佳。可见,储存时间对闽笋干的复水比、含水量影响较大。研究结果可以为闽笋干科学储存及高值化利用提供有益参考。Using dried bamboo shoots made in Yong'an, Fujian Province (Min bamboo shoots) as test materials, the effects of different storage times (0-12 months) on moisture content, rehydration ratio, and sensory quality of dried bamboo shoots are studied under the same rehydration process. The results show that with the extension of storage time, the rehydration ratio of Min bamboo shoots gradually decreases and the moisture content gradually increases. The rehydration ratio of Min bamboo shoots stored for 12 months decreases by 23.05% compared to those that are not stored, and their moisture content increases by 25.80%. However, Min bamboo shoots stored for 4 months after rehydration is the best in sensory quality. It can be seen that the storage time has a significant impact on the rehydration ratio and the moisture content of Min bamboo shoots. The research results could provide useful references for the scientific storage and high-value utilization of Min bamboo shoots.

关 键 词：闽笋干 储存时间 复水性能 感官品质 福建 

分 类 号：TS2[轻工技术与工程—食品科学与工程]