柳州螺蛳粉原料酸笋加工技术及其风味物质研究进展  

Research Progress on Flavor Substance and Processing Technology of Pickled Bamboo Shoots Ingredients of Liuzhou Luosifen

作　　者：冯丹丹 韦尉宁 滕建文[2] 陈璟[1] 黄姿梅[1] FENG Dandan;WEI Weining;TENG Jianwen;CHEN Jing;HUANG Zimei(College of Environment and Food Engineering,Liuzhou Vocational Technical College,Liuzhou 545006,China;College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

机构地区：[1]柳州职业技术学院环境与食品工程学院,广西柳州545006 [2]广西大学轻工与食品工程学院,广西南宁530004

出　　处：《现代食品》2022年第15期8-11,共4页Modern Food

基　　金：2022年度广西高校中青年教师科研基础能力提升项目“柳州传统无盐发酵酸笋标准化研究”(2022KY1046);柳州职业技术学院校级科研课题项目(2021KB04);2021年“八桂之光”访学研修项目(桂组通字[2021]64号);柳州职业技术学院大学生创新与创造项目(CXCZ2021B030)。

摘　　要：酸笋是柳州螺蛳粉的“灵魂”调味料,随着螺蛳粉销售量井喷式增长,酸笋因其特殊的加工技术制约了螺蛳粉产业的快速发展。本文从柳州传统酸笋加工关键工艺环节入手,阐述螺蛳粉原料酸笋加工技术现状,以及为加快发酵进程近期研究的技术热点。同时,从保持传统风味的角度出发,综述了酸笋相关的风味物质研究进展。Pickled bamboo shoots is the soul seasoning of Liuzhou Luosifen.With the sales volume of Liuzhou Luosifen increasing rapidly,the rapid development of Liuzhou Luosifen industry is restricted by the special processing technology of pickled bamboo shoots.This paper starts with the key processing links of Liuzhou traditional pickled bamboo shoots,and describes the current situation of processing technology of pickled bamboo shoots ingredients of Luosifen,as well as the recent research technology hotspots to speed up the fermentation process.At the same time,from the perspective of maintaining the traditional flavor,in this paper,the research progress of flavor substance of pickled bamboo shoots was reviewed.

关 键 词：酸笋 螺蛳粉 加工技术 风味物质 研究进展 

分 类 号：TS264[轻工技术与工程—发酵工程]