竹笋保鲜技术与生产实践(Ⅱ)

STUDIES ON BAMBOO SHOOT'SFRESH-KEEPING TECHNIQUES ANDFOLLOW-UP PILOT PRODUCTION (Ⅱ)

本文报道竹笋保鲜技术和生产实践的第Ⅱ部──生产实践。在小试的基础上，经过多点的生产实践，总结出了熟笋保鲜剂的配方，保鲜技术的工艺流程和操作技术，制订出了该产品的规格，最后评述了推广该技术的经济和社会效益。

This Paper is the Part Ⅱ of the previous Article of 'Studies on Bamboo Shoot's Fresh-keeping Techniques and Follow-up Pilot Production'. The Part I focused on studiesof bamboo shoot's fresh--keeping techniques,including chemical formula;the Part U centerson medium-scale pilot production of fresh-keeping bamboo Shoot at 2 different factories byusing such fresh-keeping techniques. Based on the smalll-,and medium-scale pilot productionat several sites,a package of fresh-keeping formula, techniques, and technological flows andoperational norms have been systematically summerized up, and product classification standards have been formulated, meanwhile, the integrate economic and social benifits are analysed.