In this study, the fresh bamboo shoots as raw material, the rehydration rate(min-1) as an indicator, on the basis of single factor tests, the method of orthogonal experimental design was used to study the effects of cit-ric acid concentration, blanching time, pre-freezing time and drying time on the quality of freeze-dried bamboo shoots; and compared with hot air drying bamboo shoots about quality. The results showed that the optimal pro-cessing conditions by orthogonal test were as follows: citric acid concentration 0.1％, blanching time 6min, pre-freezing time 4h and drying time 20h, the rehydration rate measured under these conditions was 0.393min-1; the moisture content and soluble sugar content of freeze-dried bamboo shoots were less than the hot air dried bamboo shoots, its color, organizational status, rehydration ratio, rehydration rate and protein levels were significantly bet-ter than the hot air dried bamboo shoots. The best description of the optimization of the processing conditions was feasible.%本研究以新鲜竹笋为原料,以复水速率(min-1)为指标,在单因素实验的基础上,采用正交试验设计,考察柠檬酸浓度、漂烫时间、预冻时间、干燥时间对冻干笋品质的影响;并与热风干燥笋干进行品质对比.结果表明:通过正交试验优化所得的最佳加工工艺条件为:柠檬酸浓度0.1％,漂烫时间为6min,预冻时间为4h,干燥时间为20h,在此最佳工艺条件下测得其复水速率为0.393min-1;其水分含量和可溶性糖含量低于热风干燥笋干,色泽、组织状态、复水比、复水速率和蛋白质含量均明显高于热风干燥笋干,说明优化出的最佳加工工艺条件具有可行性.
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