不同复水条件对闽笋干质构特性的影响

Effects of Different Rehydration Conditions on the Textural Properties of Fujian Dried Bamboo Shoots

目的:研究不同复水条件对闽笋干质构特性的影响。方法:采用预煮和热泡处理方式对闽笋干进行复水,通过质构仪测定分析不同热处理条件下闽笋干的硬度、弹性和咀嚼性的变化规律。结果:不同的热处理方式对笋干质构特性的影响有一定差异,在预煮20~60 min时,闽笋干的硬度和咀嚼性都显著降低(p <0.05),弹性则在预煮60 min时上升到0.88 g;经热泡处理后,闽笋干硬度呈先下降后上升的趋势,而弹性变化趋势与硬度相反。笋干在预煮60 min、热泡4 h条件下显示出最低的硬度和最高的弹性,咀嚼性基本维持在8 830左右,明显低于预煮组。相关性分析表明,硬度与咀嚼性呈显著正相关(p <0.01)。结论:笋干在预煮60 min、热泡4 h后具有良好的质构特性,能更好地反映笋干质地,可为笋干工业化复水研究以及烹调过程提供科学依据。

Objective:To investigate the effects of different rehydration conditions on the textural properties of Fujian dried bamboo shoots.Method:Fujian dried bamboo shoots were rehydrated by pre-cooking and hot soaking,and the patterns of hardness,elasticity and chewiness of Fujian dried bamboo shoots were analyzed by texture instrumentation under different heat treatment conditions.Result:The effects of different heat treatments on the textural properties of dried bamboo shoots were somewhat different.The hardness and chewiness of dried bamboo shoots decreased significantly(p<0.05)during 20~60 min of precooking,while the elasticity increased to 0.88 g during 60 min of precooking;the hardness of dried bamboo shoots showed a tendency of decreasing and then increasing after hot-soaking,and the elasticity trend was opposite to the hardness.Under the conditions of precooking for 60 min and hot soaking for 4 h,the dried bamboo shoots showed the lowest hardness and the highest elasticity,and the chewiness was basically maintained at about 8830,which was significantly lower than that of the precooked group.Correlation analysis showed that hardness and chewiness were significantly positively correlated(p<0.01).Conclusion:Dried bamboo shoots have good textural properties after precooking for 60 min and hot soaking for 4 h,which can better reflect the texture of dried bamboo shoots,and can provide scientific basis for the study of industrial rehydration of dried bamboo shoots as well as the cooking process.