不同加工工艺对酸笋品质的影响
Effect of Different Processing Techniques on the Quality of Sour Bamboo Shoots
康林芝 1聂丹霞 1陈霖 1梁天梅 1陈秀暖 1唐辉2
作者信息
- 1. 韶关学院食品学院,广东韶关 512005
- 2. 韶关学院食品学院,广东韶关 512005;广东省粤北食药资源利用与保护重点实验室,韶关学院,广东韶关 512005
- 折叠
摘要
为了探究不同加工工艺对酸笋品质的影响,将麻竹笋采用切片和整根发酵两种方式处理,并分别添加盐、乳酸菌复合培养液两种不同加工辅料发酵制作酸笋,以传统添加水发酵为对照组,比较不同工艺加工酸笋的总酸、氨基态氮、亚硝酸盐、主体风味、感官评价、挥发性风味物质以及微观结构的变化.结果表明,切片酸笋氨基态氮平均含量较整根酸笋高 38.2%,酸度低于整根发酵酸笋,组织结构更为疏松,挥发性物质种类比整根发酵酸笋多 12种,亚硝酸盐含量差异不显著;添加盐和接种发酵酸笋中,盐发酵酸笋较接种发酵酸笋氨基态氮含量高10.6%,挥发性物质种类盐发酵比接种发酵酸笋多 4种,接种发酵酸笋酸度高于盐发酵酸笋,亚硝酸盐含量显著低于盐发酵(P＜0.05),所有发酵成品酸笋亚硝酸盐含量均低于 3.5 mg/kg.感官评价结果显示,盐发酵的切片酸笋其色泽、口感最好,评分高达 91分,综合分析得出切片盐发酵得到的酸笋酸度适宜,品质最佳.本研究为酸笋的生产工艺及工业化应用提供了理论依据和技术支撑.
Abstract
In order to investigate the effects of different processing techniques on the quality of sour bamboo shoots,bamboo shoots were treated using two methods including licing and whole fermentation,and two different processing ingredients salt and lactic acid bacteria were separately added for fermentation to produce sour bamboo shoots.A comparison was made between the sour bamboo shoots processed using different techniques in terms of total acidity,amino nitrogen value,main flavor,sensory evaluation,volatile flavor compounds,and microscopic structure changes,with traditionally water-added fermentation as the control group.The results showed that the average amino nitrogen content of sliced sour bamboo shoots was 38.2%higher than that of whole sour bamboo shoots,the acidity was lower than that of whole fermented sour bamboo shoots,the structure was more loose,the types of volatile substances were 12 more than that of whole fermented sour bamboo shoots,and the content of nitrite was not significantly different.The amino nitrogen content of salt-fermented sour shoots was 10.6%higher than that of inoculated fermented sour shoots,and the types of volatile substances were 4 more than that of inoculated fermented sour bamboo shoots.The acidity of inoculated fermented sour shoots was higher than that of the salt-fermented sour bamboo shoots,and the nitrite content was significantly lower than that of salt-fermented sour shoots(P＜0.05).Notably,all fermented sour bamboo shoot products had a nitrite content lower than 3.5 mg/kg.The sensory evaluation indicated that salt-fermented sliced sour bamboo shoots had the best color and taste,with a score of 91 points.The comprehensive analysis concluded that sliced bamboo shoots fermented with salt had a suitable acidity level and the best quality.This study provides a theoretical basis and technical support for industrial application and production techniques for sour bamboo shoots.
关键词
酸笋/气相色谱-质谱(GC-MS)/品质分析/微观结构Key words
sour bamboo shoots/GC-MS/quality analysis/microstructure引用本文复制引用
基金项目
国家自然科学基金青年科学基金(32102126)
广东省自然科学基金面上项目(2022A1515011362)
广东省教育厅普通高等学校青年创新人才类项目(2021KQNCX086)
广东省教育厅普通高等学校特色创新类项目(2021KTSCX120)
大学生省级创新训练项目(2022)(S202210576066)
韶关市科技计划(210725104530651)
韶关市省科技创新战略专项市县科技创新支撑"大专项+任务清单"项目(2023)(230306166273863)
出版年
2024
国家科技期刊平台
NSTL
万方数据