不同腌制条件下大叶麻竹笋质构特性及色泽变化规律的研究  

Change in texture and color of bamboo shoots with different pickling conditions

作　　者：汪莉莎[1,2,3] 谭雁文[1,2,3] 陈光静[1,2,3] 张艺[1,2,3] 宋家芯[1,2,3] 武菁菁[1,2,3] 夏季[1] 阚建全[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

出　　处：《食品工业科技》2013年第18期94-98,共5页Science and Technology of Food Industry

基　　金：国家重大星火计划项目(2011GA811001)

摘　　要：以大叶麻竹笋为原料,研究了大叶麻竹笋腌制前后质构和色泽的变化与食盐浓度、温度的关系。研究结果表明:大叶麻竹笋经腌制后,反映其质构特性的硬度、内聚性和咀嚼性三个质地参数的数值都会降低,且腌制食盐浓度越低、温度越高,三个质地参数的数值降低的越多。同时,大叶麻竹笋经腌制后,会失去原有的色泽,腌制食盐浓度和温度越高,大叶麻竹笋失色越严重。Effects of salt concentration and temperature on texture and color of bamboo shoots（Dendrocalamus latiflorus） were compared and investigated during pickling. Results showed that firmness,cohesiveness and chewiness of bamboo shoots declined during pickling. It was found that bamboo shoots pickled at high salt concentration has higher firmness ,cohesiveness and chewiness than those at low salt concentration of them. Furthermore, bamboo shoots pickled at low temperature had higher firmness, cohesiveness and chewiness than high temperature. At the same time,these results indicated that bamboo shoots lost their color during pickling, especially at high salt concentration and temperature.

关 键 词：大叶麻竹笋 腌制 质构 色泽 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]