食盐质量浓度对大叶麻竹笋腌制过程中品质特性的影响

Effect of Salt Concentration on Quality of Bamboo Shoots during Pickling

以大叶麻竹笋为原料,研究不同食盐质量浓度对大叶麻竹笋腌制过程中pH值、总酸、水分、NaCl、乙醇不溶物(AIS)、Ca2+、Mg2+、硬度和组织微观结构等的影响。结果表明:随着食盐质量浓度的增加,腌制后大叶麻竹笋的pH值,与硬度密切相关的AIS、Ca2+和Mg2+含量、硬度,细胞结构中的中胶层厚度等均增加,但其总酸和水分含量却降低。说明高食盐质量浓度腌制大叶麻竹笋,有助于保持其硬度,减缓其质地的变软。

The effect of salt concentration on pH, titratable acid, water content, sodium chloride content, alcohol- insoluble solid content, mineral content, firmness and tissue microstructure of bamboo shoots （Dendrocalamus latiflorus） was investigated during pickling. It was found that bamboo shoots pickled in high salt solution had higher pH, mineral content and firmness, lower titratable acid and water content, and thicker middle lamella. These results indicated that bamboo shoots pickled at high salt solution can maintain the hardness and slow down the softening of texture during pickling.