食品科学 ›› 2014, Vol. 35 ›› Issue (1): 56-61.doi: 10.7506/spkx1002-6630-201401011

• 基础研究 • 上一篇    下一篇

大叶麻竹笋腌制过程中质地变软原因探究

陈光静1,郑 炯1,2,3,汪莉莎1,张 艺1,胡国洲1,胡 鹏1,阚建全1,2,3,*   

  1. 1.西南大学食品科学学院,重庆 400715;2.重庆市农产品加工及贮藏重点实验室,重庆 400715;
    3.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆 400715
  • 收稿日期:2013-06-14 修回日期:2013-12-23 出版日期:2014-01-15 发布日期:2014-01-22
  • 通讯作者: 阚建全 E-mail:ganjq1965@163.com
  • 基金资助:

    国家重大星火计划项目(2011GA811001);中央高校基本科研业务费专项(XDJK2013C131)

Mechanism of Texture Softening of Bamboo Shoots during Pickling

CHEN Guang-jing1, ZHENG Jiong1,2,3, WANG Li-sha1, ZHANG Yi1, HU Guo-zhou1, HU Peng1, KAN Jian-quan1,2,3,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Key Laboratory of Produce Processing
    and Storage, Chongqing 400715, China; 3. Laboratory of Quality and Safety Risk Assessment for Agro-products on Storage and
    Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China
  • Received:2013-06-14 Revised:2013-12-23 Online:2014-01-15 Published:2014-01-22
  • Contact: KAN Jian-quan E-mail:ganjq1965@163.com

摘要:

以大叶麻竹笋为原料,研究其腌制过程中总酸、水分含量、NaCl含量、乙醇不溶物含量、原果胶含量、纤维素含量和木质素含量与硬度的关系。同时,对样品腌制过程中的微观结构进行观察。结果表明:大叶麻竹笋腌制过程中硬度的变化与总酸含量、NaCl含量、乙醇不溶物含量、原果胶含量和纤维素含量密切相关。同时,大叶麻竹笋腌制过程中组织微观结构发生明显的变化。

关键词: 大叶麻竹笋, 腌制, 硬度, 变软

Abstract:

The relationships between the changes in chemical parameters of bamboo shoots (Dendrocalamus latiflorus), including
titratable acidity, moisture content, salt concentration, protopectin content, cellulose content, lignin content, and hardness were
investigated and compared during the pickling process. Meanwhile, the vascular bundle tissue of bamboo shoots was observed
under a scanning electron microscope. It was found that there were highly positive correlations between such chemical parameters
as titratable acidity, salt concentration, ethanol insoluble (AIS) content, protopectin content and cellulose content and hardness of
bamboo shoots. Besides, the microstructure of vascular bundle tissue of bamboo shoots was obviously altered during pickling.

Key words: bamboo shoots (Dendrocalamus latiflorus), pickling, firmness, softening

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