蒋 茜1，刘芳芳1，凡彩凤1，郝 罗2，汪安银2，顾 勇3，高 颖1*
（1.四川大学轻工科学与工程学院，四川成都 610065；
2.四川丰泰食品科技有限公司，四川宜宾 644300；
3.南溪区生产力促进中心，四川宜宾 644300）
摘要：竹笋是我国重要的林业资源，但我国竹笋加工制品以清水笋、笋干等传统低值产品为主，同时加工副产物产生量大但利用率低。本文对我国竹笋加工和竹笋副产物利用现状、研究进展进行综述，以期为我国竹笋产业开发高附加值产品、提升竹笋资源综合利用率提供发展方向。
关键词：竹笋；加工；竹笋副产物；综合利用
中图分类号：TS255.36 文献标识码：A 文章编号：1674-506X（2021）02-0141-0005
Research Progress in Bamboo Shoot Processing and Its Comprehensive Utilization
JIANG Xi1, LIU Fang-fang1, FAN Cai-feng1, HAO Luo2, WANG An-yin2, GU Yong3, GAO Ying1*
（1.College of Biomass Science and Engineering, Sichuan University, Chengdu Sichuan 610065, China;
2.Sichuan Fengtai Food Technology Co., Ltd., Yibin Sichuan 644300, China;
3.Nanxi District Productivity Promotion Center, Yibin Sichuan 644300, China）
Abstract：Bamboo shoots are an important forestry resource in China. However, the bamboo shoots processing products were traditional and low-value, such as clear water bamboo shoots and dried bamboo shoots. During the process, lots of by-products were produced and wasted seriously. Therefore, the utilization and research of bamboo shoots processing and its by-products utilization were reviewed in this study, in order to provide the development direction on improving the value of bamboo shoot products and increasing the utilization ratio of bamboo shoot resources.
Keywords：bamboo shoots; processing; by-products of bamboo shoots; comprehensive utilization
doi：10.3969/j.issn.1674-506X.2021.02-022
收稿日期：2020-08-31
作者简介：蒋茜（1996-），女，本科生。研究方向：食品科学与工程。
*通信作者
引用格式:蒋茜,刘芳芳,凡彩凤,等.竹笋加工及副产物利用研究进展[J].食品与发酵科技,2021,57(2):141-145.
