大叶麻竹笋腌制过程中质地变软原因探究  

Mechanism of Texture Softening of Bamboo Shoots during Pickling

作　　者：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] 

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：《食品科学》2014年第1期56-61,共6页Food Science

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(XDJK2013C131)

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。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 （A/S） 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.

关 键 词：大叶麻竹笋 腌制 硬度 变软 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]