Food and Fermentation Industries >

2013 , Vol. 39 >Issue 07: 109 - 113

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2013.07.041

Food and Fermentation Industries

Study on the effects of pickling conditions on firmness of bamboo shoots during pickling

  • CHEN Guang-jing ,
  • ZHENG Jiong ,
  • HU Guo-zhou ,
  • WANG Hui ,
  • HU Peng ,
  • KAN Jian-quan
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Online published: 2013-07-25

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Abstract

The effects of salt concentration,temperature,calcium chloride and sodium metabisulphite and sample size on firmness of Dendrocalamus latiflorus were compared and investigated.The results showed that pickling condition has great influence on the change of firmness of bamboo shoots during pickling.It was found that the best condition to keep the firmness was high salt concentration,low temperature,high calcium chloride and sodium metabisulphite concentration and thick conditions.

Key words： Bamboo shoots(Dendrocalamus latiflorus);;pickling condition;;firmness

Cite this article

CHEN Guang-jing , ZHENG Jiong , HU Guo-zhou , WANG Hui , HU Peng , KAN Jian-quan . Study on the effects of pickling conditions on firmness of bamboo shoots during pickling[J]. Food and Fermentation Industries, 2013 , 39(07) : 109 -113 . DOI: 10.13995/j.cnki.11-1802/ts.2013.07.041

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