酸渍与发酵苦笋品质对比分析  

Quality comparison between pickled and fermented bitter bamboo shoots

作　　者：杨维维 高联酉 王帆 谭琴琴 敖晓琳[1] 刘书亮[1] 万胡 YANG Weiwei;GAO Lianyou;WANG Fan;TAN Qinqin;AO Xiaolin;LIU Shuliang;WAN Hu(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China;Sichuan Liji Lebao Food Co., Ltd, Meishan 620030,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川李记乐宝食品有限公司,四川眉山620030

出　　处：《食品与发酵工业》2019年第9期268-273,共6页Food and Fermentation Industries

摘　　要：以苦笋为原料,进行发酵和酸渍处理后分析其感官、质构、色差和风味品质差异。结果表明,发酵苦笋感官评价总分高于酸渍苦笋,而酸渍苦笋质构特性优于发酵苦笋; 2种苦笋色泽差异较大,从视觉上较容易分辨。此外,酸渍苦笋和发酵苦笋的氨基酸总量和苦笋鲜样相比均有所减少,呈味氨基酸比例均有较大差异,酸渍苦笋苦味氨基酸含量占总氨基酸比例明显增大。二者的主要有机酸分别为乳酸和草酸。从发酵苦笋和酸渍苦笋中分别检测到17种和4种挥发性风味物质,其中水杨酸甲酯含量最高。发酵苦笋除酯类和烯类外,还具有烷烃类以及醛类等其他挥发性风味成分。因此,酸渍处理能较好地保持苦笋的质构品质和色泽,但是风味品质不及发酵苦笋。The sensory, texture, color and flavor of pickled and fermented bitter bamboo shoots were analyzed. The sensory evaluation results showed that fermented bitter bamboo shoots were better than pickled bamboo shoots, while the texture characteristics of pickled bitter bamboo shoots showed opposite results. Moreover, they could be visually distinguished as their differences in color were large. Compared against fresh bamboo shoots, the contents of total amino acids reduced in both bitter bamboo shoots. Besides, the proportion of delicious amino acids was significantly different between these bamboo shoots. The contents of amino acids with bitter tastes in pickled bitter bamboo shoots increased significantly. The main organic acids in both bamboo shoots were lactic acid and oxalic acid. There were 17 and four kinds of volatile flavor substances detected in fermented and pickled bitter bamboo shoots, respectively, among which methyl salicylate had the highest amount. Furthermore, fermented bamboo shoots not only had esters and alkenes as volatile flavor components, but also had alkanes and aldehydes. In conclusion, pickling can better maintain the texture and color of bitter bamboo shoots, but the flavor is not as good as fermented bamboo shoots.

关 键 词：苦笋 酸渍加工 发酵 品质对比 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]