英德麻笋苦涩成分分析及脱涩工艺研究  

Studies on the astringent components and deastringency process of Yingde dendrocalamus latiflorus shoots

作　　者：钟武杰[1] 李航宇[1] Zhong Wujie;Li Hangyu(College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《中国食品工业》2022年第21期70-73,共4页China Food Industry

摘　　要：英德麻笋具有鲜嫩、爽口、笋味香浓的特点,但新鲜麻笋苦涩味重,是深加工的瓶颈。试验结果表明,草酸盐是造成英德麻笋苦涩滋味的主要物质,用pH4.0的醋酸溶液,95℃热烫处理15 min,可以显著降低麻笋中苦涩,达到苦涩味觉阈值之下,保留麻笋鲜香滋味。Yingde dendrocalamus latiflorus shoots Have the characteristics of the tender,crispness and rich flavor.Fresh dendrocalamus latiflorus shoots that has strong astringency become the bottleneck for edible and procession.The results of experiment show that the main astringent component is oxalate,the astringent taste of dendrocalamus latiflorus shoots would be lower than sensory threshold and the flavor was remained after heating in 95℃acetic acid solution(pH=4.0)for 15mins.

关 键 词：麻笋 脱涩 草酸 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]