Comparative Study on Different Processing Techniques of Dried Bamboo Shoots Suitable for Small Farmer Households
[Objective]To address the issues ofuneven quality ofthe processed dried bamboo shoot products from the traditional small farmer households,taking the Ningbo region of Zhejiang province as an example,this study aims to explore and optimize the processing technology for dried bamboo shoot products for the small farmer households.[Method]9 experimental treatments were conducted by using orthogonal experimental design method,which included 3 factors:harvesting time,cooking time,and drying time.The differences in moisture content,rehydration ratio,color,and sensory indicators of dried bamboo shoots under different treatments were measured and analyzed.[Result]The longer the drying time of dried bamboo shoots,the lower the moisture content and the better the rehydration capability with the darker color and the lower brightness.The treatment for the best sensory quality was A1 B3C3,i.e.the bamboo shoots were harvested on April 5th,boiled for 2.0 hours,and dried for 7 days.The correlation analysis showed that there was a significant negative correlation between the moisture content and fragrance of dried bamboo shoots,indicating the lower the moisture content,the better the fragrance.[Conclusion]When small farmer households process dried bamboo shoots,it's suggested to harvest"early and tender"bamboo shoots,and appropriately extend the boiling and drying time to improve the quality.
万方数据
维普
