八渡笋复水的质构分析及即食工艺  

Texture Analysis of Badu Bamboo Shoots Rehydration and Its Ready-to-eat Process

作　　者：罗文珊 谭强[1] 何冬雪 谢文佩[1] LUO Wenshan;TAN Qiang;HE Dongxue;XIE Wenpei(Department of Food Science,Guangxi University of Traditional Chinese Medicine,Nanning 530000)

机构地区：[1]广西中医药大学食品科学系

出　　处：《食品工业》2019年第12期97-100,共4页The Food Industry

基　　金：广西教育厅教改项目A类（2017JGA225）

摘　　要：以干的八渡笋为主要原料,通过质构测定和感官评分,探讨无水氯化钙添加量、复水温度和时间对笋复水比的影响,并在此基础上对其加工制备。研究结果表明:温度对笋复水比的影响显著(F>F0.05 (2, 2)),最佳复水比为3.5,最佳复水条件为温度80℃,时间7 h,无水氯化钙添加量1.0%,此条件下的复水比为3.627,感官评价平均分为89.5分,笋硬度为996 g,咀嚼性为7.1 mJ,内聚性0.60;即食八渡笋的调味最佳配方为食盐添加量3%,酵母提取物添加量1.5%,自制辣椒油添加量20%,在此配方下制备的产品评分为90.5,笋软脆度佳,入味较好,具有香料以及八渡笋特有的滋味和气味。Taking the dried Badu bamboo shoots as the main raw material, the effects of anhydrous calcium chloride addition, rehydration temperature and time on the rehydration ratio of Badu bamboo shoots were investigated by texture determination and sensory score, and the preparation was carried out on the basis of this. The results show that the temperature has a significant effect on the rehydration ratio of Badu bamboo shoots(F>F0.05(2, 2)), the optimal rehydration ratio was 3.5, and the optimal rehydration condition was temperature 80 ℃ and time 7 h. The amount of anhydrous calcium chloride added was 1.0%. The rehydration ratio under this condition was 3.627, the average sensory evaluation was 89.5 min, the Badu bamboo shoots hardness was 996 g, the chewability was 7.1 mJ, and the cohesiveness was 0.60. The best seasoning of instant Badu bamboo shoots was a salt addition amount of 3%, a yeast extract addition amount of 1.5%, and a homemade chili oil addition amount of 20%. The score prepared by the formula was 90.5, the bamboo shoots had good soft brittleness, good taste, and had the characteristics of spices and Badu bamboo shoots taste and smell.

关 键 词：八渡笋 质构分析 即食 复水比 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]