Effects of Drying Methods on Physicochemical Properties and Structure of Phyllostachys pubescens Shoot Powder

In order to explore the effects of drying methods on the physicochemical properties and structure of Phyllostachys pubescens shoot powder (PPSP), this research used bamboo shoots as raw materials, and used spray drying (SD), hot air drying (HAD) and low-temperature vacuum drying (LVD) to get 3 kinds of PPSP. The nutrient content, water holding capacity, oil holding capacity, swelling capacity, color, and other physicochemical properties of samples were compared, and their structures were analyzed by infrared spectroscopy, X-ray diffraction and scanning electron microscopy. The results showed that the nutritional characteristics of PPSP prepared by different drying methods were significantly different（PLVD>HAD. The L*, a* and b* value of PPSP in the three groups were significantly different in color. The L* value of LVD sample was 77.32, which was significantly higher than that of SD and HAD samples (P