摘要
对竹笋调味笋的各种配方和加工工艺作了深入研究，并对竹笋加工中存在的褐变、褪色、酪氨酸析出等问题提出了新的解决方案。
：This paper deeply studied formula for making seasoned bamboo shoot and its process techniques,and proposed new solution of some questions, such as brown stain,colourfading and tyrosine separation.
出处
《浙江林业科技》
北大核心
2000年第6期11-15,共5页
Journal of Zhejiang Forestry Science and Technology
关键词
竹笋
调味
软包装
加工工艺
酪氨酸
褐变
褪色
bamboo shoot
season
soft package
process techniques
tyrosine
brown stain
colour fading
