| 竹笋保鲜的试验研究 |
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| 引用本文： | 汪学荣,王飞.竹笋保鲜的试验研究[J].西南农业大学学报(社会科学版),2000(4). |
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| 作者姓名： | 汪学荣 王飞 |
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| 作者单位： | 四川畜牧兽医学院动物科学系!重庆荣昌402460 |
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| 摘 要： | 本研究主要应用护色防腐液对竹笋进行保鲜。试验结果表明 :0 .5%苯甲酸钠和 1%柠檬酸混合液不如 0 .5%山梨酸钾和 1%柠檬酸混合液保鲜效果好 ;同时明矾、低pH值对竹笋保鲜结果有影响 ,最后得出最佳配比 :山梨酸钾 1% ,明矾 0 .5% ,柠檬酸 2 %。
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| 关 键 词： | 竹笋 护色防腐液 保鲜 |
THE EXPERIMENT OF FRESH BAMBOO SHOOTS PRESERVATION |
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| Wang Xuerong,Wang Fei.THE EXPERIMENT OF FRESH BAMBOO SHOOTS PRESERVATION[J].Journal of Southwest Agricultural University:Social Science Edition,2000(4). |
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| Authors: | Wang Xuerong Wang Fei |
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| Institution: | Wang Xuerong Wang Fei |
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| Abstract: | This research mainly applied protective antiseptic liquid to keep bamboa shoots fresh. The experimental results indicated that the effect of the mixture of sodium benzoate(0.5%)and citric acid(1%) was not better than that of the mixture of potassium sorbate(0.5%) and citric acid(1%); meanwhile alum and lower pH value were effective in keeping bamboo shoots fresh.At last we got the best condition:potassium sorbate 1%, alum 0.5% and citric acid 2%. |
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| Keywords: | Bamboo shoots Antiseptic preservation Keeping fresh |
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