腌制竹笋品质研究

Qualitative Analysis of Salt-Cured Bamboo Shoot

竹笋腌制是我国传统竹产品加工方法之一。近年来,降低含盐量,及变腌干笋为及食、休闲、风味食品,在大中城市和国际市场需求中有上升的趋势,但这类产品货架期寿命、夏季高温导致质量难以控制等系列问题已经成为研究者和商家关注的焦点。就腌制及品质通过正交实验和方差分析,结果表明:新鲜竹笋氨基酸种类和含量丰富,腌制后氨基酸种类及含量均有变化:种类增加、含量减少;含盐量对腌制竹笋中的黄酮、粗纤维和氨基酸含量有很大影响;以总黄酮、粗纤维、氨基酸含量作为产品质量考察指标,竹笋腌制的最优组合为A1B3(含盐量为25％,有笋衣);竹笋腌制过程中的变色可能与氨基酸分子中羟基变性有关;竹笋腌制后氨基酸种类增加与竹笋蛋白质变性及腌制中微生物有关。

It is one of the traditional bamboo shoot and salt-cured bamboo bamboo shoot is a new trend in small bamboo product processing methods to preserve bamboo shoot in salt. Dry shoot are general products. In recent years, low-salt, fast-food and flavor or medium internal cities and oversea marked. But a series of questions, for example, shelf llfe and quality control in summer, have come under attention of the researcher and businessmen. The curing process and product quality of bamboo shoot were studied by orthogonal test and analysis of variance, The results showed that fresh bamboo shoots were rich in kinds and content of amino acid, then content of amino acid was reduced, and kinds of amino acid were increased in salted-cured bamboo shoots, In addition ,it had great effect on the contents of flavones, crude fiber, amino acids to preserve bamboo shoot in salt. the contents of flavones, crude fiber, amino acids were taken as quality indexes, and the best process of curing bamboo shoot was A1B3 （25% salt and husk）, The change of color in the process of preserving bamboo shoot perhaps was due to the hydroxyl degeneration in amino acids, and the increase of amino acid kinds was due to the protein degeneration and microorganism during curing,