不同处理方式下毛竹笋发酵过程中质地变化分析

Change of the texture of bamboo shoots( Phyllostachys eduis)with different treatments during fermentation

为了评价发酵对毛竹笋食用品质的影响,研究了不同处理方式下毛竹笋在发酵过程中其质构、微观结构和色泽的变化。结果表明:不同处理方式下,毛竹笋的硬度、脆性、凝聚性等质构特性显著下降,不同发酵方式对硬度、脆性、凝聚性等影响较大,而对弹性和回复性的影响不明显;4种处理方式中,以漂烫乳酸菌发酵竹笋保鲜效果最好,以该法保藏63 d之后,毛竹笋硬度、脆性、凝聚性、咀嚼性、弹性和回复性分别为:67.87 N,77.68 N,0.302,6.61 N,0.345,0.511,损失相对较小;通过扫描电镜观察竹笋的微观结构发现,毛竹笋在发酵之后,其薄壁细胞组织出现明显的皱缩,细胞间隙增加;其中漂烫乳酸菌发酵竹笋样品细胞结构保持较为完整;经过不同处理以后,毛竹笋色泽变化较明显,总色差ΔE>2,其中漂烫乳酸菌发酵竹笋样品色差最小为8.71,具有较好的护色效果;综合评价发现,漂烫乳酸菌发酵较其他3种方式更能有效保持毛竹笋的质构特性,护色效果最佳。

The texture, microstructure and color of bamboo shoots （Phyllostachys eduis） after fermentation with different treatments were investigated and compared to evaluate the effects of different treatment on the edible quality of bamboo shoots. The results showed that textural characteristics such as hardness, fracturability and cohesiveness decreased obviously after 63 d of treatment. Meanwhile, the hardness, fracturabifity and cohesiveness would be influenced significantly by different fermenting methods while the effects on spring and resilience were not obvious. Compared with other methods, the loss of textural characteristics such as hardness, fracturability and cohesiveness of bamboo shoots from lactic acid bacteria fermentation after blanching were relatively low. After 63 d treatments, the scanning electron microscope images of bamboo shoots revealed that the parenchyma cells were obviously shrunk while the cell gap increased. The cell structure of bamboo remained relatively complete using lactic acid bacteria fermentation after blanching. In addition, compared to that of fresh bamboo shoots, the color was significantly changed （the total color diference AE 〉 2） after 63 d of treatment. Comprehensive evaluation indicated that the edible quality and the color of bamboo shoots could be maintained effectively with the lactic acid bacteria fermentation process after blanching.