世界竹藤通讯2024，Vol.22Issue(6)：49-53,5.DOI:10.12168/sjzttx.2024.11.11.001
储存时间对闽笋干复水性能及品质的影响
Effect of Storage Time on Rehydration Properties and Quality of Dried Bamboo Shoots in Fujian
李文慧 1姚进明 1章金梅 1张万佳1
作者信息
- 1. 浙江耕盛堂生态农业有限公司 浙江湖州 313300
- 折叠
摘要
Abstract
Using dried bamboo shoots made in Yong'an,Fujian Province(Min bamboo shoots)as test materials,the effects of different storage times(0-12 months)on moisture content,rehydration ratio,and sensory quality of dried bamboo shoots are studied under the same rehydration process.The results show that with the extension of storage time,the rehydration ratio of Min bamboo shoots gradually decreases and the moisture content gradually increases.The rehydration ratio of Min bamboo shoots stored for 12 months decreases by 23.05%compared to those that are not stored,and their moisture content increases by 25.80%.However,Min bamboo shoots stored for 4 months after rehydration is the best in sensory quality.It can be seen that the storage time has a significant impact on the rehydration ratio and the moisture content of Min bamboo shoots.The research results could provide useful references for the scientific storage and high-value utilization of Min bamboo shoots.关键词
闽笋干/储存时间/复水性能/感官品质/福建Key words
dried bamboo shoot in Fujian/storage time/rehydration property/sensory quality/Fujian Province引用本文复制引用
李文慧,姚进明,章金梅,张万佳..储存时间对闽笋干复水性能及品质的影响[J].世界竹藤通讯,2024,22(6):49-53,5.
