清水竹笋的加工工艺研究  

Study on processing technology of low salt bamboo shoot

作　　者：赖穗雯 曹持平 

机构地区：[1]广州市食品工业研究所,广州510410

出　　处：《广州食品工业科技》2003年第2期53-53,56,共2页

摘　　要：以天然竹笋为主要原料 ,经过一定的加工工艺 ,研制出能保持其原有营养及口味的清水竹笋。abstract Nature bamboo shoot is sort of valuable wild food.It contains abundant minerals,vitamins and plant proteins,and so on.In the paper,I studied the processing technology of low salt bamboo shoot used Nature bamboo shoot as main material.The result showed it kept its original nutrition and had a good taste.

关 键 词：清水竹笋 加工工艺 研制 成品质量标准 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]