Bamboo shoot is a traditional green forest vegetable with abundant nutrition. Drying is one of the main processing methods of bamboo shoots. In this paper, the application of hot air drying, vacuum freeze drying, microwave drying equipment in bamboo shoot drying and the effects of different drying technologies on the color, texture, nutrient composition and rehydration of bamboo shoots were summarized. The existing problems in current research were pointed out, and the development prospect of bamboo shoot drying technology was prospected.
Key words: bamboo shoot microwave drying; drying technology; quality
Bamboo shoots, also known as bamboo sprouts, bamboo buds and bamboo embryos, are the generic name of the tender buds of many plants in the subfamily Bamboo of Gramineae, and are formed by the buds on the underground stems of bamboo. The edible part of bamboo shoots accounts for about 27% of the fresh weight, and because of its low fat, high dietary fiber, rich in vitamins and other nutrients, bamboo shoots become a favorite food for consumers.
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