竹笋采后加工的研究进展

摘 要：竹笋富含蛋白质、膳食纤维及矿物质，脂肪含量较低，符合现代人的饮食要求。竹笋资源充足，但存在收获季节较集中、产地多在偏远地区、运输慢、销售耗时长、利用程度不高和浪费率较大等问题。本文阐述了竹笋传统的采后加工模式、竹笋采后加工的微生物控制方法和竹笋的现代加工技术，为研究竹笋的加工技术提供借鉴。

关键词：竹笋;采后加工;微生物控制;干燥技术

Research Progress on Post-harvest Processing of Bamboo Shoots

ZHAO Shilin， LUO Zhijian， TAO Yiran， ZHANG Qiling

（Southwest University of Science and Technology， Mianyang 621010， China）

Abstract： Bamboo shoots are rich in protein， dietary fiber and minerals， with low fat content， which meets the dietary requirements of modern people. Bamboo shoots are abundant， but there are some problems， such as concentrated harvest season， many producing areas in remote areas， slow transportation， long sales time， low utilization and high waste rate. This paper expounds the traditional post harvest processing mode of bamboo shoots， the microbial control method of post harvest processing of bamboo shoots and the modern processing technology of bamboo shoots， so as to provide reference for the study of processing technology of bamboo shoots.

Keywords： bamboo shoot; post-mining processing; microbial control; drying technology

随着我国经济的发展，人们的食物消费需求已逐步从追求温饱过渡到追求科学营养健康的阶段，人们的饮食结构逐渐转变，认识到竹笋具有的食用价值和药用价值[1-2]。（剩余5801字）