漂烫预处理对腌笃鲜品质及风味的影响  

Effects of blanching pretreatment on the quality and flavor of bamboo shoot soup with fresh and pickled streaky pork

作　　者：吴彦臻 何志平[1,2] 申庆坚 刘兴泉 章铖[1,2] WU Yanzhen;HE Zhiping;SHEN Qingjian;LIU Xingquan;ZHANG Cheng(College of Food and Health,Zhejiang Agricultural and Forestry University,Hangzhou 311300;National Technology Innovation Center for Grain Industry(High-Quality Rice Storage in Temperate and Humid Regions),Hangzhou 311300;Hangzhou Xishan Food Co.,Ltd.,Hangzhou 311300)

机构地区：[1]浙江农林大学食品与健康学院,杭州311300 [2]国家粮食产业(中温高湿区优质稻谷储藏)技术创新中心,杭州311300 [3]杭州喜膳食品有限公司,杭州311300

出　　处：《中国食品添加剂》2025年第4期76-85,共10页China Food Additives

基　　金：浙江农林大学人才启动项目(2024LFR051)。

摘　　要：腌笃鲜是一道源于中国江南地区的传统名菜,本研究着眼于预制腌笃鲜的开发,研究漂烫处理对咸肉、肋排、竹笋等原料及腌笃鲜的品质与风味的影响。研究结果表明,分别对竹笋、肋排、咸肉漂烫处理10min,能够较好地去除竹笋中的单宁、草酸等抗营养物质,还能有效降低肋排与咸肉中的脂肪含量。漂烫预处理可增加腌笃鲜汤液中必需氨基酸的含量,从30.87%显著增加至39.53%。漂烫处理还可显著降低腌笃鲜中胺类与芳香类化合物的相对含量,并使醇、醛、酸类物质的相对含量增加。本研究为腌笃鲜的标准化制备与工业化生产提供理论依据,有助于推动江南菜肴文化的传播,避免预制菜肴产业的同质化竞争,使整个产业健康、可持续发展。“Bamboo shoot soup with fresh and pickled streaky pork”(BSS)is a traditional dish originating from the Jiangnan region of China.This study focused on the development of pre-prepared BSS,specifically investigating the effects of blanching treatment on the quality andflavor of key ingredients such as salted pork,ribs,and bamboo shoots.The results indicated that blanching bamboo shoots,ribs,and salted pork for 10 minutes effectively removed anti-nutritional substances like tannins and oxalic acid from bamboo shoots,while significantly reduced the fat content in both ribs and salted pork.Furthermore,the study revealed that blanching pretreatment increased the content of essential amino acids in the BSS broth,rising from 30.87%to 39.53%.Blanching treatment also notably decreased the relative content of amines and aromatic compounds in BSS,while increased the relative content of alcohols,aldehydes,and acids.This research provides a theoretical basis for the standardized preparation and industrial production of BSS,contributing to the cultural dissemination of Jiangnan cuisine and helping to avoid homogenized competition in the pre-prepared food industry,thereby promoting the healthy and sustainable development of the entire sector.

关 键 词：腌笃鲜 竹笋 咸肉 漂烫 品质 风味 氨基酸 

分 类 号：TS207.7[轻工技术与工程—食品科学]