篌竹笋系列产品的生产工艺

journal6 ›› 2000, Vol. 21 ›› Issue (4): 82-83.

篌竹笋系列产品的生产工艺

(吉首大学生命科学与化学学院, 湖南吉首 416000)

出版日期:2000-12-15 发布日期:2013-01-05
作者简介:吴竹青(1964~ ) ,女, 湖南省张家界市人,吉首大学生命科学与化学学院实验师,主要从事应用化学研究.
基金资助:
湖南省教育厅自科基金资助项目( 99C71)

Studies of Processing Technique of Phyclostachys Nidularia Roots Products

( College of Life Sciences and Chemisitry, Jishou University, Jishou 416000, Hunan China)

Online:2000-12-15 Published:2013-01-05

摘要/Abstract

摘要：对篌竹笋系列产品的生产工艺条件进行了初步探讨,介绍了3 种风味独特、质量稳定、生产工艺简便可行的产品,为充分利用和开发我国南方丰富的篌竹笋资源提供了一些理论依据和工艺参数.

关键词： 篌竹笋, 系列产品, 生产工艺

Abstract: The conditions of processing technique of Phyclostachys Nidularia roots products are studied in this paper.Three kinds of products with special flavour, stable quality and simple processing technique are introduced. It provids some theoretical bases and technical data for making use of the plentiful Phyclos tachys Nidularia roots resources in the south of China.

Key words: phyclos tachys nidularia roots, a series of products, processing technique

吴竹青, 麻成金, 银永忠, 刘晓光. 篌竹笋系列产品的生产工艺[J]. journal6, 2000, 21(4): 82-83.

WU Zhu-Qing, MA Cheng-Jin, YIN Yong-Zhong, LIU Xiao-Guang. Studies of Processing Technique of Phyclostachys Nidularia Roots Products[J]. journal6, 2000, 21(4): 82-83.