世界竹藤通讯2023，Vol.21Issue(6)：36-41,6.DOI:10.12168/sjzttx.2023.11.10.001
8种竹笋粉理化特性及其复合代餐粉食用品质
Physicochemical Properties of Bamboo Shoot Powder from Eight Bamboo Species and Edible Quality of Shoot-based Meal Replacement Powder
摘要
Abstract
The shoots of 8 local bamboo species(Lingnania intermedia,Bambusa rigida f.,Phyllostachys heterocycla cv.pubescens,Neosinocalamus affinis,Chimonobambusa quadrangularis,Pleioblastus amarus f.,Ph.violascens'Prevernalis'and Ph.heteroclada)in Yibin City are selected to compare and analyze the water-binding,water-holding,swelling and fatty acid adsorption capacities of their powder,in order to screen out the bamboo shoots with better performance in each indicator for producing meal replacement powder and to evaluate their agglomeration rate and flavor.The results show that the powder of bamboo shoots of Ch.quadrangularis,P.amarus f.and Ph.heterocycla cv.pubescens outperforms the other bamboo species in all the indicators,with better physicochemical properties.The bamboo shoot powder from the 3 species as the main ingredient is blended with other nutrients to make meal replacement powder,which is then evaluated.The evaluation results show that the meal replacement powder made with Ch.quadrangularis shoot powder has the best performance,with the lowest caking rate and the highest sensory score.This study provides a new idea for the efficient use of bamboo shoot processing residues.关键词
竹种/竹笋粉/理化特性/复合代餐粉/食用品质/四川宜宾Key words
bamboo species/bamboo shoot powder/physico-chemical property/meal replacement powder/taste quality/Yibin City/Sichuan Province引用本文复制引用
李松明,王茜,余学军,张艳丽,杨洁钰,余英..8种竹笋粉理化特性及其复合代餐粉食用品质[J].世界竹藤通讯,2023,21(6):36-41,6.基金项目
宜宾市竹产业科技专项项目(2022年)"竹笋无硫保鲜储、运、加工技术集成与示范项目". （2022年）
