雷竹笋笋汁饮料的生产加工
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摘要
雷竹笋是人们餐桌上的一种营养丰富的食品,食用历史悠久,但因其在加工过程中存在一些难题,致使雷竹笋的食用方法单一,很少被加工成其他产品。随着现代社会的发展和进步,人们的生活水平逐渐提高,对于纯天然无公害食品的关注度也越来越高,特别是对于污染少、能够强身健体预防疾病的食物的追求也越来越多。因此市场对于雷竹笋这一类天然材料的需求越来越大,科学工作者已经开始重视雷竹笋这一食品资源的开发和利用,本文介绍了利用雷竹笋笋汁与乳酸发酵制品混合制成的一种新型乳酸菌饮料加工生产的过程以及一些注意事项,希望能够为相关人员提供一些帮助。
Bamboo shoot is a kind of nutritious food on people's table, which has a long history, but there are some difficult problems in the process of processing, so the edible method of bamboo shoot is single, and it is rarely processed into other products. However, with the development and progress of modern society, people's living standard is improving day by day, and the attention to pure natural non-pollution food is also increasing, especially for the pursuit of food with less pollution and can keep fit to prevent disease. Therefore, the market needs more and more natural materials such as bamboo shoots, and scientists have begun to attach importance to the development and utilization of bamboo shoots as food resources. This paper introduces the processing and production process of a new type of lactic acid bacteria beverage mixed with bamboo shoot juice and lactic acid fermentation products, and some points for attention, hoping to provide some help for the relevant personnel.
Bamboo shoot is a kind of nutritious food on people's table, which has a long history, but there are some difficult problems in the process of processing, so the edible method of bamboo shoot is single, and it is rarely processed into other products. However, with the development and progress of modern society, people's living standard is improving day by day, and the attention to pure natural non-pollution food is also increasing, especially for the pursuit of food with less pollution and can keep fit to prevent disease. Therefore, the market needs more and more natural materials such as bamboo shoots, and scientists have begun to attach importance to the development and utilization of bamboo shoots as food resources. This paper introduces the processing and production process of a new type of lactic acid bacteria beverage mixed with bamboo shoot juice and lactic acid fermentation products, and some points for attention, hoping to provide some help for the relevant personnel.
引文
[1]皮洋.雷竹笋笋汁饮料研发及生产加工工艺研究[D].长沙:中南林业科技大学,2013.
[2]刘杰.雷竹笋复合饮料的研发与生产工艺研究[D].长沙:中南林业科技大学,2014.
[3]王平,张毓梓,黄亮,等.一种雷竹笋汁复合饮料及其制备方法:中国,CN103549604A[P].2014.
[4]范秀华,陆胜民.雷竹笋乳酸饮料的加工工艺[J].食品与发酵工业,2005,31(1):157-158.
[5]王平,张毓梓,黄亮,等.一种富硒雷竹笋汁饮料及其制备方法:中国,CN103549603A[P].2014.
[6]张规富,张玲玲,杜六甫.雷竹笋营养成分的分析测定[J].安徽农业科学,2008,36(3):841-842.
[2]刘杰.雷竹笋复合饮料的研发与生产工艺研究[D].长沙:中南林业科技大学,2014.
[3]王平,张毓梓,黄亮,等.一种雷竹笋汁复合饮料及其制备方法:中国,CN103549604A[P].2014.
[4]范秀华,陆胜民.雷竹笋乳酸饮料的加工工艺[J].食品与发酵工业,2005,31(1):157-158.
[5]王平,张毓梓,黄亮,等.一种富硒雷竹笋汁饮料及其制备方法:中国,CN103549603A[P].2014.
[6]张规富,张玲玲,杜六甫.雷竹笋营养成分的分析测定[J].安徽农业科学,2008,36(3):841-842.