酸渍与发酵苦笋品质对比分析
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摘要
以苦笋为原料,进行发酵和酸渍处理后分析其感官、质构、色差和风味品质差异。结果表明,发酵苦笋感官评价总分高于酸渍苦笋,而酸渍苦笋质构特性优于发酵苦笋; 2种苦笋色泽差异较大,从视觉上较容易分辨。此外,酸渍苦笋和发酵苦笋的氨基酸总量和苦笋鲜样相比均有所减少,呈味氨基酸比例均有较大差异,酸渍苦笋苦味氨基酸含量占总氨基酸比例明显增大。二者的主要有机酸分别为乳酸和草酸。从发酵苦笋和酸渍苦笋中分别检测到17种和4种挥发性风味物质,其中水杨酸甲酯含量最高。发酵苦笋除酯类和烯类外,还具有烷烃类以及醛类等其他挥发性风味成分。因此,酸渍处理能较好地保持苦笋的质构品质和色泽,但是风味品质不及发酵苦笋。
The sensory,texture,color and flavor of pickled and fermented bitter bamboo shoots were analyzed.The sensory evaluation results showed that fermented bitter bamboo shoots were better than pickled bamboo shoots,while the texture characteristics of pickled bitter bamboo shoots showed opposite results. Moreover,they could be visually distinguished as their differences in color were large. Compared against fresh bamboo shoots,the contents of total amino acids reduced in both bitter bamboo shoots. Besides,the proportion of delicious amino acids was significantly different between these bamboo shoots. The contents of amino acids with bitter tastes in pickled bitter bamboo shoots increased significantly. The main organic acids in both bamboo shoots were lactic acid and oxalic acid. There were 17 and four kinds of volatile flavor substances detected in fermented and pickled bitter bamboo shoots,respectively,among which methyl salicylate had the highest amount. Furthermore,fermented bamboo shoots not only had esters and alkenes as volatile flavor components,but also had alkanes and aldehydes. In conclusion,pickling can better maintain the texture and color of bitter bamboo shoots,but the flavor is not as good as fermented bamboo shoots.
The sensory,texture,color and flavor of pickled and fermented bitter bamboo shoots were analyzed.The sensory evaluation results showed that fermented bitter bamboo shoots were better than pickled bamboo shoots,while the texture characteristics of pickled bitter bamboo shoots showed opposite results. Moreover,they could be visually distinguished as their differences in color were large. Compared against fresh bamboo shoots,the contents of total amino acids reduced in both bitter bamboo shoots. Besides,the proportion of delicious amino acids was significantly different between these bamboo shoots. The contents of amino acids with bitter tastes in pickled bitter bamboo shoots increased significantly. The main organic acids in both bamboo shoots were lactic acid and oxalic acid. There were 17 and four kinds of volatile flavor substances detected in fermented and pickled bitter bamboo shoots,respectively,among which methyl salicylate had the highest amount. Furthermore,fermented bamboo shoots not only had esters and alkenes as volatile flavor components,but also had alkanes and aldehydes. In conclusion,pickling can better maintain the texture and color of bitter bamboo shoots,but the flavor is not as good as fermented bamboo shoots.
引文
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[6]郑炯,吴金松,阚建全.超声辅助提取麻竹笋多糖[J].食品与发酵工业,2015,41(5):203-208.
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[13]张艳,杨道兰,汪建旭,等.韩国泡菜配方优化及杀菌工艺[J].食品与发酵工业,2014,40(12):99-105.
[14]邹盈,王海棠.软包装酸辣马蹄笋的研制[J].食品科技,2006,27(6):72-74.
[15]陈功.中国传统泡菜工业化生产技术[J].食品与发酵工业,2002,28(10):75-77.
[16]郑炯,宋家芯,陈光静,等.麻竹笋罐头贮藏过程中质构、果胶和色泽的变化[J].食品科学,2014,35(4):226-230.
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[19] ZHANG F,ZHENG J,ZHONG J,et al. Kinetics of texture change of bamboo shoots during pickling process[J].Journal of Food Process Engineering,2017,40(2).
[20]陈光静,郑炯,汪莉莎,等.大叶麻竹笋腌制过程中质地变软原因探究[J].食品科学,2014,35(1):56-61
[21] FUSHENG Z,JUN Z,FANG C,et al. Effects of high hydrostatic pressure processing on quality of yellow peaches in pouch[J]. Transactions of the Chinese Society of Agricultural Engineering,2011,27(6):337-343.
[22]郑炯,宋家芯,陈光静,等.腌制加工对麻竹笋质构和微观结构及色泽的影响[J].食品科学,2014,35(1):85-88.
[23] NISHA P,SINGHAL R S,PANDIT A B. A study on the degradation kinetics of visual green colour in spinach(Spinacea oleracea L.)and the effect of salt therein[J].Journal of Food Engineering,2004,64(1):135-142.
[24] M I G,BARRINGER S A. Green color degradation of blanched broccoli(Brassica oleracea)due to acid and microbial growth[J]. Journal of Food Processing&Preservation,2010,24(3):253-263.
[25]燕平梅,薛文通.乳酸菌与发酵蔬菜的风味[J].中国调味品,2005,30(2):11-14.
[26]崔逢欣,丁兴萃,李露双,等.毛竹笋呈味物质种类、含量与辛辣味强度的关系[J].林业科学研究,2017,30(6):1 041-1 049.
[27]王芮东,卫博慧,李楠,等.不同发酵方式下甘蓝泡菜中有机酸的HPLC分析[J].中国酿造,2018,37(9):175-180.
[28]徐丹萍,蒲彪,刘书亮,等.不同发酵方式的泡菜挥发性成分分析[J].食品科学,2015,36(16):94-100.
[29] FU SG,YOON Y,BAZEMORE R. Aroma-active components in fermented bamboo shoots[J]. Journal of Agricultural and Food Chemistry,2002,50(3):549-554.
[30] ZHENG J,ZHANG F,ZHOU C,et al. Changes in amino acid contents,texture and microstructure of bamboo shoots during pickling process[J]. International Journal of Food Science&Technology,2013,48(9):1 847-1 853.
[31]李露双,董文慧,丁兴萃,等.麻竹笋转录组测序及苦涩味物质合成基因差异表达分析[J].林业科学研究,2018,31(4):38-46.
[32] ARDO Y. Flavour formation by amino acid catabolism[J]. Biotechnology Advances,2006,24(2):238-242.
[33]李雪蕾,丁兴萃,张闪闪,等.不同光强下麻竹笋不同部位苦涩味物质含量的变化[J].南京林业大学学报(自然科学版),2015,39(3):161-166.
[2]程科军,陈竞,梁高林,等. Taxiphyllin:苦竹笋中具有酪氨酸酶抑制活性的氰苷[J].天然产物研究与开发,2005,17(6):733-735.
[3] THOMAS R,JEBIN N,SAHA R,et al. Antioxidant and antimicrobial effects of kordoi(Averrhoa carambola)fruit juice and bamboo(Bambusa polymorpha)shoot extract in pork nuggets[J]. Food Chemistry,2016,190:41-49.
[4] BASUMATARY A,MIDDHA S K,USHA T,et al. Bamboo shoots as a nutritive boon for Northeast India:an overview[J]. Biotech,2017,7(3):169.
[5]党丽敏,陈东晖,尹爱武.苦竹竹笋营养成分分析[J].广州化工,2017,45(14):133-134.
[6]郑炯,吴金松,阚建全.超声辅助提取麻竹笋多糖[J].食品与发酵工业,2015,41(5):203-208.
[7]张艳,何翠,刘玉凌,等.超声波改性对方竹笋膳食纤维性能和结构的影响[J].食品与发酵工业,2017,43(1):150-155
[8] SONAR N R,VIJAYENDRA S V N,PRAKASH M,et al.Nutritional and functional profile of traditional fermented bamboo shoot based products from Arunachal Pradesh and Manipur states of India[J]. International Food Research Journal,2015,22(22):788-797.
[9] NIMASOWG,RAWAT J S,DAI O. Prospects of bamboo shoot processing in north-east India[J]. Current Science,2010,98(3):288-289.
[10]李梅,龚佳,肖梅,等.不同处理方式下毛竹笋发酵过程中主要营养物质对比分析[J].食品与发酵工业,2017,43(7):163-168.
[11]李梅,卜孟军,崔洋,等.不同处理方式下毛竹笋发酵过程中质地变化分析[J].食品与发酵工业,2017,43(8):138-144.
[12]居媛悦.“浅渍”竹笋热烫工艺参数及腌制过程中品质劣变的研究[D].重庆:重庆大学,2014.
[13]张艳,杨道兰,汪建旭,等.韩国泡菜配方优化及杀菌工艺[J].食品与发酵工业,2014,40(12):99-105.
[14]邹盈,王海棠.软包装酸辣马蹄笋的研制[J].食品科技,2006,27(6):72-74.
[15]陈功.中国传统泡菜工业化生产技术[J].食品与发酵工业,2002,28(10):75-77.
[16]郑炯,宋家芯,陈光静,等.麻竹笋罐头贮藏过程中质构、果胶和色泽的变化[J].食品科学,2014,35(4):226-230.
[17] GONCALVES E M,PINHEIRO J,ABREU M,et al.Modelling the kinetics of peroxidase inactivation,colour and texture changes of pumpkin(Cucurbita maxima L.)during blanching[J]. Journal of Food Engineering,2007,81(4):693-701.
[18]郑炯,宋家芯,陈光静,等.顶空-固相微萃取-气质联用法分析腌制麻竹笋挥发性成分[J].食品科学,2013,34(18):193-196.
[19] ZHANG F,ZHENG J,ZHONG J,et al. Kinetics of texture change of bamboo shoots during pickling process[J].Journal of Food Process Engineering,2017,40(2).
[20]陈光静,郑炯,汪莉莎,等.大叶麻竹笋腌制过程中质地变软原因探究[J].食品科学,2014,35(1):56-61
[21] FUSHENG Z,JUN Z,FANG C,et al. Effects of high hydrostatic pressure processing on quality of yellow peaches in pouch[J]. Transactions of the Chinese Society of Agricultural Engineering,2011,27(6):337-343.
[22]郑炯,宋家芯,陈光静,等.腌制加工对麻竹笋质构和微观结构及色泽的影响[J].食品科学,2014,35(1):85-88.
[23] NISHA P,SINGHAL R S,PANDIT A B. A study on the degradation kinetics of visual green colour in spinach(Spinacea oleracea L.)and the effect of salt therein[J].Journal of Food Engineering,2004,64(1):135-142.
[24] M I G,BARRINGER S A. Green color degradation of blanched broccoli(Brassica oleracea)due to acid and microbial growth[J]. Journal of Food Processing&Preservation,2010,24(3):253-263.
[25]燕平梅,薛文通.乳酸菌与发酵蔬菜的风味[J].中国调味品,2005,30(2):11-14.
[26]崔逢欣,丁兴萃,李露双,等.毛竹笋呈味物质种类、含量与辛辣味强度的关系[J].林业科学研究,2017,30(6):1 041-1 049.
[27]王芮东,卫博慧,李楠,等.不同发酵方式下甘蓝泡菜中有机酸的HPLC分析[J].中国酿造,2018,37(9):175-180.
[28]徐丹萍,蒲彪,刘书亮,等.不同发酵方式的泡菜挥发性成分分析[J].食品科学,2015,36(16):94-100.
[29] FU SG,YOON Y,BAZEMORE R. Aroma-active components in fermented bamboo shoots[J]. Journal of Agricultural and Food Chemistry,2002,50(3):549-554.
[30] ZHENG J,ZHANG F,ZHOU C,et al. Changes in amino acid contents,texture and microstructure of bamboo shoots during pickling process[J]. International Journal of Food Science&Technology,2013,48(9):1 847-1 853.
[31]李露双,董文慧,丁兴萃,等.麻竹笋转录组测序及苦涩味物质合成基因差异表达分析[J].林业科学研究,2018,31(4):38-46.
[32] ARDO Y. Flavour formation by amino acid catabolism[J]. Biotechnology Advances,2006,24(2):238-242.
[33]李雪蕾,丁兴萃,张闪闪,等.不同光强下麻竹笋不同部位苦涩味物质含量的变化[J].南京林业大学学报(自然科学版),2015,39(3):161-166.