不同加工工艺对酸笋品质的影响

Effect of Different Processing Techniques on the Quality of Sour Bamboo Shoots

为了探究不同加工工艺对酸笋品质的影响,将麻竹笋采用切片和整根发酵两种方式处理,并分别添加盐、乳酸菌复合培养液两种不同加工辅料发酵制作酸笋,以传统添加水发酵为对照组,比较不同工艺加工酸笋的总酸、氨基态氮、亚硝酸盐、主体风味、感官评价、挥发性风味物质以及微观结构的变化。结果表明,切片酸笋氨基态氮平均含量较整根酸笋高38.2%,酸度低于整根发酵酸笋,组织结构更为疏松,挥发性物质种类比整根发酵酸笋多12种,亚硝酸盐含量差异不显著;添加盐和接种发酵酸笋中,盐发酵酸笋较接种发酵酸笋氨基态氮含量高10.6%,挥发性物质种类盐发酵比接种发酵酸笋多4种,接种发酵酸笋酸度高于盐发酵酸笋,亚硝酸盐含量显著低于盐发酵(P<0.05),所有发酵成品酸笋亚硝酸盐含量均低于3.5 mg/kg。感官评价结果显示,盐发酵的切片酸笋其色泽、口感最好,评分高达91分,综合分析得出切片盐发酵得到的酸笋酸度适宜,品质最佳。本研究为酸笋的生产工艺及工业化应用提供了理论依据和技术支撑。

In order to investigate the effects of different processing techniques on the quality of sour bamboo shoots,bamboo shoots were treated using two methods including licing and whole fermentation,and two different processing ingredients salt and lactic acid bacteria were separately added for fermentation to produce sour bamboo shoots.A comparison was made between the sour bamboo shoots processed using different techniques in terms of total acidity,amino nitrogen value,main flavor,sensory evaluation,volatile flavor compounds,and microscopic structure changes,with traditionally water-added fermentation as the control group.The results showed that the average amino nitrogen content of sliced sour bamboo shoots was 38.2%higher than that of whole sour bamboo shoots,the acidity was lower than that of whole fermented sour bamboo shoots,the structure was more loose,the types of volatile substances were 12 more than that of whole fermented sour bamboo shoots,and the content of nitrite was not significantly different.The amino nitrogen content of salt-fermented sour shoots was 10.6%higher than that of inoculated fermented sour shoots,and the types of volatile substances were 4 more than that of inoculated fermented sour bamboo shoots.The acidity of inoculated fermented sour shoots was higher than that of the salt-fermented sour bamboo shoots,and the nitrite content was significantly lower than that of salt-fermented sour shoots(P<0.05).Notably,all fermented sour bamboo shoot products had a nitrite content lower than 3.5 mg/kg.The sensory evaluation indicated that salt-fermented sliced sour bamboo shoots had the best color and taste,with a score of 91 points.The comprehensive analysis concluded that sliced bamboo shoots fermented with salt had a suitable acidity level and the best quality.This study provides a theoretical basis and technical support for industrial application and production techniques for sour bamboo shoots.