摘要
[目的]为探索毛竹(Phyllostachys edulis)生笋糟渍保存方法,明确糟渍生笋保存的最优条件.[方法]研究采用L9(34)正交试验设计结合主成分分析法研究影响毛竹生笋保存的主要因素.试验设置浸渍时间、酒糟浓度、酒糟品系和存放时间 4 个因素,每个因素 3 个水平.对粗纤维、可溶性糖、粗脂肪、粗蛋白、氨基酸和含水率6 个代表笋品质的指标进行主成分分析.[结果]粗脂肪、粗蛋白和氨基酸含量是毛竹生笋的主要评价指标,能够解释 88.08%的方差.影响毛竹生笋保存的各因素主次顺序为存放时间＞浸渍时间＞酒糟品系＞酒糟浓度,其中存放时间为主导因子,对生笋保存起决定性作用.[结论]各因素的最优水平组合为A1 B3 C2 D3,即浸渍时间5 min、酒糟浓度60%、红糟酒糟和存放20 d.
Abstract
[Objective]To explore the methods for preserving the raw bamboo shoots with distiller's grains,then to determine the optimal conditions for preserving raw bamboo shoots.[Method]The study adopted L9(34)orthogonal test and principal component analysis to study the factors influencing preservation conditions for raw shoots of Phyllostachys edulis.The 4 factors adopted in the experiment were immersion time,concentration of distiller's grains,species of distiller's grains and preservation time,respectively,and there were 3 levels set for every factor.In addition,principal component analysis was carried out on six indexes of shoot quality,i.e.crude fiber,soluble sugar,crude fat,crude protein,amino acid and water content.[Result]The results showed that crude fat,crude protein and amino acid content were the main evaluation indexes,which could explain 88.08%variance.The 4 factors influencing the shoot quantity of Ph.edulis were ranked as preservation time＞immersion time＞species of distiller's grains＞concentration of distiller's grains,among which,preservation time played the decisive role in raw shoot preservation.[Conclusion]The optimal combination of all factors is A1 B3 C2 D3,that is,5 minutes of immersion time,60%concentration of distiller's grains,red distiller's grains and 20 days of preservation time.
基金项目
2023福建省林业科研项目(2023FKJ06)
2021福建省林业科研项目(2021KJF14)
2021福建省属公益项目(2021R1010006)
2020福建省自然科学基金(2020J01091)
NETL
NSTL
万方数据