竹笋无硫加工与贮藏技术研究进展

Research Progress on the None-sulfuric Processing and Storage of Bamboo Shoots

竹笋即竹子的幼芽和幼茎,不仅营养丰富,还具有多种生物学功效。在传统的加工贮藏中,常采用硫磺熏制和盐渍技术及化学试剂处理竹笋,虽然产品的保鲜防腐效果显著,但二氧化硫及某些化学物质的残留超标对人体健康造成了威胁。结合国内外竹笋的最新研究成果,对其功效、无硫加工与贮藏新技术及其研发趋势加以综述,以期为竹笋工业的发展提供创新依据和实践参考。

Bamboo shoot is the tender shoots and stem of bamboo.It has not only many nutrient,but also variety biological effects.In the traditional processing and storage,sulfur-smoked,salt-processing and chemical reagents were often used.Although the preservative effect of products showed significant advantages,the residues and exceeding of sulfur dioxide and other certain chemical substances may cause a threat to human health.This article will introduce the effects,storage,none-sulfuric processing and storage,and the developing trend of bamboo shoots,based on the latest research at home and abroad.