Effect of Storage Time on Rehydration Properties and Quality of Dried Bamboo Shoots in Fujian
Using dried bamboo shoots made in Yong'an,Fujian Province(Min bamboo shoots)as test materials,the effects of different storage times(0-12 months)on moisture content,rehydration ratio,and sensory quality of dried bamboo shoots are studied under the same rehydration process.The results show that with the extension of storage time,the rehydration ratio of Min bamboo shoots gradually decreases and the moisture content gradually increases.The rehydration ratio of Min bamboo shoots stored for 12 months decreases by 23.05%compared to those that are not stored,and their moisture content increases by 25.80%.However,Min bamboo shoots stored for 4 months after rehydration is the best in sensory quality.It can be seen that the storage time has a significant impact on the rehydration ratio and the moisture content of Min bamboo shoots.The research results could provide useful references for the scientific storage and high-value utilization of Min bamboo shoots.
dried bamboo shoot in Fujianstorage timerehydration propertysensory qualityFujian Province
国家科技期刊平台
NSTL
万方数据
