竹筍采后加工的研究進(jìn)展

摘 要：竹筍富含蛋白質(zhì)、膳食纖維及礦物質(zhì)，脂肪含量較低，符合現(xiàn)代人的飲食要求。竹筍資源充足，但存在收獲季節(jié)較集中、產(chǎn)地多在偏遠(yuǎn)地區(qū)、運(yùn)輸慢、銷售耗時長、利用程度不高和浪費(fèi)率較大等問題。本文闡述了竹筍傳統(tǒng)的采后加工模式、竹筍采后加工的微生物控制方法和竹筍的現(xiàn)代加工技術(shù)，為研究竹筍的加工技術(shù)提供借鑒。

關(guān)鍵詞：竹筍;采后加工;微生物控制;干燥技術(shù)

Research Progress on Post-harvest Processing of Bamboo Shoots

ZHAO Shilin， LUO Zhijian， TAO Yiran， ZHANG Qiling

（Southwest University of Science and Technology， Mianyang 621010， China）

Abstract： Bamboo shoots are rich in protein， dietary fiber and minerals， with low fat content， which meets the dietary requirements of modern people. Bamboo shoots are abundant， but there are some problems， such as concentrated harvest season， many producing areas in remote areas， slow transportation， long sales time， low utilization and high waste rate. This paper expounds the traditional post harvest processing mode of bamboo shoots， the microbial control method of post harvest processing of bamboo shoots and the modern processing technology of bamboo shoots， so as to provide reference for the study of processing technology of bamboo shoots.

Keywords： bamboo shoot; post-mining processing; microbial control; drying technology

隨著我國經(jīng)濟(jì)的發(fā)展，人們的食物消費(fèi)需求已逐步從追求溫飽過渡到追求科學(xué)營養(yǎng)健康的階段，人們的飲食結(jié)構(gòu)逐漸轉(zhuǎn)變，認(rèn)識到竹筍具有的食用價值和藥用價值[1-2]。（剩余5801字）