热烫处理对麻竹笋质构特性的影响  

Effects of hot water treatment on the texture of bamboo shoots ( Dendrocalamus latiflorus)

作　　者：张甫生[1,2,3] 宋家芯[1] 郑炯[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,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

出　　处：《食品与发酵工业》2013年第8期128-132,共5页Food and Fermentation Industries

基　　金：国家重大星火计划项目(2011GA811001);中央高校基本科研业务费专项资金资助(XDJK2013C131)

摘　　要：以大叶麻竹笋为实验原料,研究了热烫处理对麻竹笋的质构特性的影响,同时分析了麻竹笋各质构参数间的相关性。结果表明:热烫处理使麻竹笋的硬度、凝聚性、弹性、咀嚼性和回复性等质构特性显著下降,但热烫10 min以后对麻竹笋的质构特性的下降不再显著;同时相关性分析表明麻竹笋的硬度、弹性、凝聚性、咀嚼性和回复性均能很好反映麻竹笋的质地变化。The effects of hot water treatment on the texture textural parameters of bamboo shoots （Dendrocalamus latiflorus） of bamboo shoots were studied. Correlations among were also analyzed. The results showed that textural characteristics of bamboo shoots decreased significantly after the treatment, and the decreased was insignificant after treated for more than 10 rain. The correlation analysis indicated the textural characteristics of bamboo shoots, inclu- ding hardness, springiness, cohesiveness, chewiness, and resilience could well reflect the changes in texture of bam- boo shoots. The above results will provide theoretical basis for the quality control of bamboo shoot during processing.

关 键 词：麻竹笋 热烫处理 质构 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]