摘要
对篌竹笋化学保藏工艺条件进行研究和探讨 ,采用氯化钠、山梨酸钾、苯钾酸钠、柠檬酸、抗坏血酸配制联合试剂 ,其保藏效果明显 ,不仅解决了篌竹笋的褐变问题 ,而且可使产品保质 4个月以上。
The condition of chemical preservation technique of phyclostachys Nidularia roots was discussed and studied in this paper .We used Sodium Chloride ,Potassium Sorbate, Sodium Benzoate,Citric acid , Ascorbic acid and so on to make union agents. Their preservation effects was very obvious. It resolved the problem of browning reaction. The preservation period of product is more than four months.
关键词
篌竹笋
竹笋
化学保藏
工艺条件
褐变
phylostachys nidularia roots,chemical preservation,technique conditions,browning reaction
