• 中国中文核心期刊
  • 中国科学引文数据库(CSCD)核心库来源期刊
  • 中国科技论文统计源期刊(CJCR)
  • 第二届国家期刊奖提名奖

Citation:

The Effect on the Nutrients of Preserved and Re-processed Shoots of Moso Bamboo by Different Methods

  • Received Date: 1994-02-21
  • This paper dealt with the nutrient change of preserved and re-processed moso bamboo shoots which were similar in size and sampled from the same place at the same time.The results showed that the content of coarse protein,fifteen kinds of amino acids and trace elements were greatly influenced by different preserving and re-processing methods,in which the content of coarse protein and amino acids were significantly reduced in the preserved shoots by salt or sulphate, while amino acids were less reduced in preserved shoots by SM preservative solutions or canned shoots in clean water than that in the preserved and re-processed shoots by salt and sulphate. Besides the methods of SM preservation solution and canned shoots in clean water can keep shoots with better colour and taste and perfectly reaching the state of food hygienic standard.This shows that the preservation methods of using SM solutions and canned shoots in ciean water are successful.
  • 加载中
  • 加载中
通讯作者: 陈斌, bchen63@163.com
  • 1. 

    沈阳化工大学材料科学与工程学院 沈阳 110142

  1. 本站搜索
  2. 百度学术搜索
  3. 万方数据库搜索
  4. CNKI搜索

Article views(2630) PDF downloads(1055) Cited by()

Proportional views

The Effect on the Nutrients of Preserved and Re-processed Shoots of Moso Bamboo by Different Methods

  • 1. The Research Institute of Subtropical Fofestry, CAF Fuyang, Zhejiang 311400

Abstract: This paper dealt with the nutrient change of preserved and re-processed moso bamboo shoots which were similar in size and sampled from the same place at the same time.The results showed that the content of coarse protein,fifteen kinds of amino acids and trace elements were greatly influenced by different preserving and re-processing methods,in which the content of coarse protein and amino acids were significantly reduced in the preserved shoots by salt or sulphate, while amino acids were less reduced in preserved shoots by SM preservative solutions or canned shoots in clean water than that in the preserved and re-processed shoots by salt and sulphate. Besides the methods of SM preservation solution and canned shoots in clean water can keep shoots with better colour and taste and perfectly reaching the state of food hygienic standard.This shows that the preservation methods of using SM solutions and canned shoots in ciean water are successful.

Catalog

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return