Research on the Key Technology of Sulfur-free Color Protection of Chimonobambusa utilis Shoots
The aim was to reduce the browning degree and improve the appearance quality of Chimonobambusa utilis shoots during processing.With fresh Chimonobambusa utilis shoots as raw material,the cooking process was optimized.The effects of ascorbic acid,citric acid,phytic acid and soaking time on the appearance quality of Chimonobambusa utilis shoots were studied.The results of single factor and orthogonal experiments showed that the appearance quality of dried Chimonobambusa utilis shoots was the best when the Chimonobambusa utilis shoots were washed and steamed for 60 min,then cooled to room temperature with running water,supplemented with 0.05％ascorbic acid,0.50％citric acid and 0.15％phytic acid.The addition of citric acid had the greatest influence on the color protection effect,and the effect of phytic acid was the smallest.The results of this study provided a theoretical basis for the improvement of the appearance quality of Chimonobambusa utilis shoots.
Chimonobambusa utilis shootsdried bamboo shootssulfur-free color protectionprocessing technology
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