Optimization of the Crisp-keeping Technology of Boiled Bamboo Shoots

YUAN Zong-sheng

Volume 27 Issue 5

Jul. 2012

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YUAN Zong-sheng. Optimization of the Crisp-keeping Technology of Boiled Bamboo Shoots[J]. Fujian Journal of Agricultural Sciences, 2012, 27(5): 550-554.

Citation:

YUAN Zong-sheng. Optimization of the Crisp-keeping Technology of Boiled Bamboo Shoots[J]. Fujian Journal of Agricultural Sciences, 2012, 27(5): 550-554.

YUAN Zong-sheng. Optimization of the Crisp-keeping Technology of Boiled Bamboo Shoots[J]. Fujian Journal of Agricultural Sciences, 2012, 27(5): 550-554.

Citation:

YUAN Zong-sheng. Optimization of the Crisp-keeping Technology of Boiled Bamboo Shoots[J]. Fujian Journal of Agricultural Sciences, 2012, 27(5): 550-554.

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Optimization of the Crisp-keeping Technology of Boiled Bamboo Shoots

YUAN Zong-sheng^1,2

1.
R& D Center, Fujian Xin Ri Xian Group Co., Ltd., Fuzhou, Fujian 350002, China;
2.
Engineering Research Center for Bamboo Shoots and Bamboo Processing Enterprises in Fujian Province, Fuzhou, Fujian 350002, China

Received Date: 2012-01-17
Rev Recd Date: 2012-03-12
Publish Date: 2012-05-30

Abstract

Abstract

In order to improve the crispness leading to the taste issues in the course of boiled bamboo tablets processing and storage, crisp-keeping technology was studied in this paper. The results showed it can improve the crispness of boiled bamboo shoots by adding the amount of Sodium Tripolyphosphate and Calcium chloride. The optimum Crisp-keeping formula based on orthogonal test are following:the ratio of the composite crisp-keeping additive was sodium tripolyphosphate:calcium chloride=1:2, and Crisp-keeping concentration was 1.5 g·L-1, 45℃ of the liquid temperature, 25 min of the soaking time.
- boiled bamboo shoots,
- crisp-keeping,
- technology optimization

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References(5)

References

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