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贮藏保鲜方法与再加工对毛竹笋营养成分的影响*

The Effect on the Nutrients of Preserved and Re-processed Shoots of Moso Bamboo by Different Methods

  • 摘要: 经试验分析表明,毛竹笋不同贮藏保鲜方法及再加工对笋产品的粗蛋白质、15种氨基酸及矿质元素等营养成分有影响,其中用盐汁(笋)法和用亚硫酸盐保鲜的笋,粗蛋白质及氨基酸含量较保鲜前明显减少,而用清水笋罐藏及用SM保鲜剂保鲜的熟笋,氨基酸含量变化较小,而且保鲜笋的色泽正常、无异味,各项检测指标符合食品卫生标准,是我国目前较好的贮藏保鲜方法.

     

    Abstract: This paper dealt with the nutrient change of preserved and re-processed moso bamboo shoots which were similar in size and sampled from the same place at the same time.The results showed that the content of coarse protein,fifteen kinds of amino acids and trace elements were greatly influenced by different preserving and re-processing methods,in which the content of coarse protein and amino acids were significantly reduced in the preserved shoots by salt or sulphate, while amino acids were less reduced in preserved shoots by SM preservative solutions or canned shoots in clean water than that in the preserved and re-processed shoots by salt and sulphate. Besides the methods of SM preservation solution and canned shoots in clean water can keep shoots with better colour and taste and perfectly reaching the state of food hygienic standard.This shows that the preservation methods of using SM solutions and canned shoots in ciean water are successful.

     

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