摘要
为研究热处理对毛竹冬笋品质的影响,以毛竹冬笋为原料,研究了柠檬酸和氯化钠对热处理笋肉中苦涩味物质总酚、草酸、酪氨酸溶出量和Vc含量的影响,并对热处理过程中笋肉色泽、质构特性的变化情况进行了研究。结果表明:在热处理过程中氯化钠对笋肉中酚类和草酸的溶出效果最好,却不利于酪氨酸的溶出,柠檬酸对酚类、草酸和酪氨酸的溶出均有促进作用;与水煮相比,柠檬酸和氯化钠对Vc的损失均有一定的缓和作用,其中氯化钠处理后Vc损失最少;相对于氯化钠,柠檬酸对笋肉的色泽保护作用更为明显;另外,柠檬酸和氯化钠对煮沸中笋肉组织的破坏有一定的减缓作用,但在煮沸20 min后这种保护作用逐渐减弱。
In order to study the boiling quality of winter moso bamboo shoot, the effects of citric acid and sodium chloride on the Vc content and the extraction amount of bitter compounds including total phenols, oxalic acid, tyrosine in bamboo shoot were investigated during boiling process, and the changes of color and texture of bamboo shoot were studied as well. The results showed that the sodium chloride could increase the extraction amount and speed of phenols and oxalic acid better than citric acid during boiling process, but it played an opposite effect for tyrosine. However, the extraction of phenols, oxalic acid and tyrosine were promoted when boiling with citric acid solution. Compared with water, both citric acid and sodium chloride could reduce the loss of Vc content in boiling bamboo shoot with sodium chloride performing better. And the citric acid played an important role in preventing bamboo shoot from browning effectively with sodium chloride followed. In addition, citric acid and sodium chloride could protect the tissue of boiling bamboo shoot from being damaged to some extentare, but the protection became poor after boiling for 20 min.
出处
《食品科技》
CAS
北大核心
2015年第11期58-63,共6页
Food Science and Technology
基金
中国热带农业科学院院本级基本科研业务费专项资金项目(1630062014019)
关键词
毛竹冬笋
热处理
品质
质构
winter moso bamboo shoot
boiling
quality
texture
