Effect of particle sizes on functional properties of dietary fiber prepared from bamboo shoots;
不同粒度竹笋膳食纤维功能特性研究
Processing technology of a bamboo shoots can;
一种竹笋罐头的加工工艺
Microscopic structure changes of bamboo shoots in the different storage process;
竹笋在加工及贮藏过程中微观结构的变化
This paper explore the preserve effect of bamboo sprout in different concentra-tion of sulphites,pH and technological conditions,The result shows that all kinds of sulphites(include Na2SO3,Na2S2O4,Na2S2O5.
采用正交试验方法研究亚硫酸盐在不同浓度、不同ｐＨ值及不同工艺条件下对竹笋的保藏效果，结果表明：竹笋经预煮后用ＳＯ＿２有效浓度为０。
The yield of bamboo sprout was closely related to the amount of buds on the rhizomes with 2-year-old and in the soil layer of 21 to 30 cm,which showed that bamboo sprout mainly shooted on the rhizome and in the soil layer.
从竹笋产量与鞭侧芽分布的相关性来看，竹笋产量与２１～３０ｃｍ深度的鞭侧芽数及２年生鞭上侧芽数紧密相关，说明２１～３０ｃｍ层是主要发笋层，２年生鞭是主要发笋鞭。
Study on the technology of bamboo shoots dissolvable chewing gum;
竹笋环保口香糖加工工艺的研究
Research process on postharvest physiology and preservation technique of bamboo shoot;
竹笋的采后生理及贮藏保鲜技术研究进展
The purpose of this study is to optimize the conditions for prevention of discoloration, pre-processing, and vacuum freeze-drying of Phyclastachys nidularia bamboo shoot, by using orthogonal experiment and uniform design experiment.
采用正交试验、均匀设计试验和对比试验,对篌竹笋护色、预处理、真空冷冻干燥条件和不同干燥方法的干燥效果等进行探讨。
To ensure the safety of the bamboo shoot cans.
为了保证竹笋罐头的产品安全,根据HACCP的原理对其生产过程中的各个环节可能存在的潜在危害进行了生物的、化学的、物理的危害分析。
The effectiveness of modified atmosphere packaging (MAP) on the peeled bamboo shoots (Phyllostachys praecox) was studied in this paper.
为探索气调包装(MAP)抑制去壳雷竹笋褐变的效果,实验研究了在气体比例为2%O2、5%CO2和93%N2,贮藏温度10℃的条件下,去壳雷竹笋在贮藏期间主要生理和品质的变化。
According to the analysis of and research of MAP on fruits and vegetables, we studied the preservation mechanism of the fresh-cut bamboo shoots and effects of Chinese Bayberry and peach using modified atmosphere packaging, which would supply the theoretical and practical gist for the industrialization of MAP on fruits and vegetables.
本论文针对宁波市特色果蔬如雷竹笋、杨梅和水蜜桃的保鲜问题，研究了MAP对鲜切雷竹笋的保鲜机理以及MAP对杨梅和水蜜桃的保鲜效果，为MAP在果蔬保鲜方面实现产业化开发应用提供理论和实践的依据。
Analysis of the factors affecting hot pump dehydration of bamboo shoots and optimization of its technical parameters;
绿竹笋热泵脱水的影响因素分析及工艺参数优化
The treated bamboo shoots were stored at 5℃ and 94% RH for 15 days.
采用魔芋葡甘聚糖、壳聚糖、亚硫酸钠、魔芋葡甘聚糖+壳聚糖、魔芋葡甘聚糖+亚硫酸钠、壳聚糖+亚硫酸钠、魔芋葡甘聚糖+壳聚糖+亚硫酸钠,对绿竹笋进行涂膜。