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《Fujian Journal of Agricultural Sciences》 2005-02
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The technology of dried bamboo shoots

ZHANG Wei-guang, LIN Yong-sheng, LIN Luan, CHEN Li-jiao, KE Bi-nan, HUANG Yi-bin (Eco-agriculture Research Center, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China; School of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Experimentation Station for Technology Development on Agricultural Products,Fuzhou,Fujian 350002,China)  
The effects of color fixatives,drying temperature and packing methods on quality of bamboo shoots were studied. The results showed that after the bamboo shoots had been blanched in boiling water for 7 min,soaked in 0. 15% citric acid and 0. 02% EDTA solution for 3 min,dried at 85-90℃ for 3 hr and then 60-65℃ for 4 hr,the color changing of product could be restrained. Vacuum package could effectively prevent from changing color.
【Fund】: 福建省财政厅资助项目
【CateGory Index】: TS255
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