非热加工技术在竹笋保鲜及加工中的应用研究进展

竹笋作为一种高蛋白、高纤维、低脂肪的绿色森林蔬菜,越来越受到消费者的欢迎.由于采后竹笋易发生木质化、酶促褐变、营养价值降低等变化,导致鲜笋食用品质降低、贮运困难.此外,目前竹笋加工技术较为传统且精细化程度低,造成竹笋制品种类单一、大量副产物浪费、环境污染等问题.近年来,非热加工技术因其具有安全、高效、绿色等优点被广泛用...

Application of non-thermal processing technologies in bamboo shoots preservation and processing

As a green forest vegetable with high protein,high fiber and low fat,bamboo shoots are becoming more and more popular among consumers.As bamboo shoots are prone to lignification,enzymatic browning,and nutrient degradation after harvest,the edible quality of fresh shoots is reduced.Its storage and transportation become difficult.In addition,because the current bamboo shoot processing technology is relatively traditional and has low precision,it has caused problems such as the singleness of bamboo shoot product,a large amount of untreated by-products and environmental pollution.In recent years,non-thermal processing technology has been widely used in the preservation and processing of fruits and vegetables due to its safety,efficiency and greenness,and it has become a hotspot of high-tech food processing.This paper reviewed the application of non-thermal technologies such as irradiation,ultraviolet,ultra-high pressure,ultrasonic,ultra-fine grinding and high-pressure homogenization in bamboo shoot preservation and processing,and clarified the working principles of the above non-thermal technologies.Their advantages and functions were also been analyzed.The aim is to provide a useful reference for the bamboo shoots postharvest treatment and to improve quality and efficiency of bamboo shoot product processing as well as the high-value utilization of its by-products.