1) Phyclastachys nidularia bamboo shoot
篌竹笋
1.
The purpose of this study is to optimize the conditions for prevention of discoloration, pre-processing, and vacuum freeze-drying of Phyclastachys nidularia bamboo shoot, by using orthogonal experiment and uniform design experiment.
采用正交试验、均匀设计试验和对比试验,对篌竹笋护色、预处理、真空冷冻干燥条件和不同干燥方法的干燥效果等进行探讨。
2) Phyllostachys nidularia Munro
篌竹
1.
Life Table Analysis of Phyllostachys nidularia Munro Clone Population;
篌竹无性系种群生命表分析
2.
A Study on Growth Regularity of Phyllostachys nidularia Munro in Shooting Period;
篌竹出笋成竹生长规律研究
3.
Phyllostachys nidularia Munro is a plant with high economic and ecological value.
篌竹(Phyllostachys nidularia Munro)属竹亚科刚竹属中小型竹种。
3) Phyllostachys nidularia
光箨篌竹
1.
mother rock、soil and thickness、orientation and slope on biomass distribution and productivity of Phyllostachys nidularia forest ecological system.
采用面上调查与定位观测相结合的方法，分析了海拔、母岩、土壤、坡向和坡度对光箨篌竹林生物量分配和生产力的影响，进而分析了竹林生态系统年际生物量分配和生产力变化，并讨论了不同经营技术组合对生物量分配、生产力、物质循环和Ｎ、Ｐ、Ｋ、ＳｉＯ２养分循环的影响。
2.
For rational exploiting and utilizing Phyllostachys nidularia resources in Liulong Mountain of Guizhou, some management and utili-zation countermeasures were proposed to counter cutling without cultivation,over-felling,scatlered management, unchecked utilization which caused bad stand quality and low social、 economic beneficit.
为合理开发利用六龙山光箨篌竹资源,针对只采不育、过量采伐、经营分散、利用盲目,致使光箨篌竹林林分质量水平差、社会经济效益低的经营利用现状,系统地提出了一些经营利用对策。
3.
Study on fertilization in Phyllostachys nidularia forest showed that fertilization could not only increase yield and quality of new bamboos, but also increase evidently economic revenue.
对光箨篌竹进行施肥试验结果表明,施肥不仅提高了光箨篌竹新竹产量和质量,而且显著增加经济收入;N、P、K_3种肥料对新竹产量和质量影响顺序为:尿素>硫酸钾>过磷酸钙,最佳处理组合为每0。
4) bamboo shoots
竹笋
1.
Effect of particle sizes on functional properties of dietary fiber prepared from bamboo shoots;
不同粒度竹笋膳食纤维功能特性研究
2.
Processing technology of a bamboo shoots can;
一种竹笋罐头的加工工艺
3.
Microscopic structure changes of bamboo shoots in the different storage process;
竹笋在加工及贮藏过程中微观结构的变化
5) bamboo sprout
竹笋
1.
This paper explore the preserve effect of bamboo sprout in different concentra-tion of sulphites,pH and technological conditions,The result shows that all kinds of sulphites(include Na2SO3,Na2S2O4,Na2S2O5.
采用正交试验方法研究亚硫酸盐在不同浓度、不同ｐＨ值及不同工艺条件下对竹笋的保藏效果，结果表明：竹笋经预煮后用ＳＯ＿２有效浓度为０。
2.
The yield of bamboo sprout was closely related to the amount of buds on the rhizomes with 2-year-old and in the soil layer of 21 to 30 cm,which showed that bamboo sprout mainly shooted on the rhizome and in the soil layer.
从竹笋产量与鞭侧芽分布的相关性来看，竹笋产量与２１～３０ｃｍ深度的鞭侧芽数及２年生鞭上侧芽数紧密相关，说明２１～３０ｃｍ层是主要发笋层，２年生鞭是主要发笋鞭。
3.
it revealed that the nutritional value of bamboo sprout、the characteristics of the bamboo sprout and the production technology of the Bacon tubular bamboo from Guizhou Province.
阐述了竹笋的营养价值、竹笋食品的特点及贵州腊肉筒筒笋的生产技术。
6) Bamboo shoot
竹笋
1.
Study on the technology of bamboo shoots dissolvable chewing gum;
竹笋环保口香糖加工工艺的研究
2.
Research process on postharvest physiology and preservation technique of bamboo shoot;
竹笋的采后生理及贮藏保鲜技术研究进展
补充资料：酸辣竹笋
酸辣竹笋
原料配方(成品1.5公斤) 剥好的竹笋1公斤 白糖1公斤 盐50克 调料25克 红辣椒(干)15克 醋1/4升或冰醋酸12毫升
调料配方(比例) 小豆蒄1/3 桂皮1/3 丁香1/3
制作方法 用锅把竹笋脆嫩、有叶的那部分煮沸后，切成很小的块，加上糖。把盐和调料松松地捆在一个布袋里，放进锅里和竹笋一起煮。煮到果酱形成后，把调料布袋拿出来，朝笋泥里加醋或醋酸，再沸煮4～5分钟然后冷却，装进玻璃瓶里。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。