摘要
为探究分切形状对室温下贮藏毛竹笋水煮过程中酸度变化的影响,本研究利用总酸含量测定法检测分切成片状、块状及条状3种不同形状毛竹笋水煮后的酸度。结果表明,切成片状更有利于通过水煮破坏竹笋中的有机酸。贮藏天数为2 d及以上时,在水煮10 min、15 min、20 min时切成片状的毛竹笋总酸含量较低,切成条状的毛竹笋总酸含量较高,切成块状的毛竹笋总酸含量居中。
To investigate the effect of cutting shape on the acidity change during the boiling process of Moso bamboo shoots stored at room temperature,this study used a total acid content determination method to detect the acidity of bamboo shoots with three different shapes:flake,block,and strip after boiling in water.The results indicate that cutting into slices is more conducive to the destruction of organic acids in bamboo shoots through boiling.When the storage period is 2 days or more,the total acid content of Moso bamboo shoots cut into slices is lower when boiled for 10 minutes,15 minutes,and 20 minutes,while the total acid content of bamboo shoots cut into strips is higher,and the total acid content of bamboo shoots cut into blocks is in the middle.
作者
张建华
童雯
李婕
朱强根
邓先俊
ZHANG Jianhua;TONG Wen;LI Jie;ZHU Qianggen;DENG Xianjun(Convenient Service Center in Tianhuangping Town,Anji County,Anji 313300,China;College of Ecology,Lishui University,Lishui 323000,China)
出处
《现代食品》
2023年第19期213-215,225,共4页
Modern Food
基金
毛竹林高品质竹笋生产技术示范项目建设服务政府采购项目(JCCS2022-084)
浙江省教育厅一般项目(Y202148296)
丽水市科技计划项目(2023GYX01)。
关键词
毛竹笋
形状
水煮
酸度
Moso bamboo shoots
shape
boiling
acidity
