版纳甜龙竹鲜笋品质及储藏保鲜技术研究
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摘要
版纳甜龙竹笋味鲜甜,营养价值较高,但鲜笋在自然条件下容易因微生物侵染而变质,无法食用,因此研究其储藏保鲜技术具有重要意义。文章试验研究了版纳甜龙竹笋在不同储藏条件下的品质特征。结果表明:经速冻处理的竹笋在-30℃条件下储藏,前7个月内笋的各项品质指标几乎未变,保存至8～10个月,笋肉颜色、口感、可食率及各项营养指标虽然有所下降,但仍保持较好的食用性;竹笋在3～5℃的条件下储藏,前10 d各项品质指标基本不变,前30 d仍能保持较好的口感及营养品质,保存至第50 d时可食率仍在60%以上,仍具有可食性。
The Dendrocalamus hamitonii shoots are tasty with high nutrition value,but the fresh shoots are easily infected by microorganisms and decayed. In this sense,it is significantly important to study the shoot preservation technology. The paper experimented and studied the quality characteristics of D. hamitonii shoots preserved in different conditions. The results showed that the shoot preserved at the condition of-30 ℃ after quick freezing would keep their qualities and taste during the first 7 months,while even in the 8~(th)-10~(th) month,the shoot still kept their taste to the certain degree even when the nutrition indicators like color,taste,edibility rate and the other had the decreased scores.Bamboo shoots that were kept under the condition of 3-5 ℃ kept their previous scores for quality indicators in the first10 d and still their good taste and nutrition in the first 30 d,and when the shoot had been kept for 50 d at this condition,there were still above 60% of shoots that were edible.
The Dendrocalamus hamitonii shoots are tasty with high nutrition value,but the fresh shoots are easily infected by microorganisms and decayed. In this sense,it is significantly important to study the shoot preservation technology. The paper experimented and studied the quality characteristics of D. hamitonii shoots preserved in different conditions. The results showed that the shoot preserved at the condition of-30 ℃ after quick freezing would keep their qualities and taste during the first 7 months,while even in the 8~(th)-10~(th) month,the shoot still kept their taste to the certain degree even when the nutrition indicators like color,taste,edibility rate and the other had the decreased scores.Bamboo shoots that were kept under the condition of 3-5 ℃ kept their previous scores for quality indicators in the first10 d and still their good taste and nutrition in the first 30 d,and when the shoot had been kept for 50 d at this condition,there were still above 60% of shoots that were edible.
引文
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[5]Itoh T.Lignification of bamboo(Phyllostachys heterocycla Mitf.)during its growth[J].Holzforschung,1990,44(3):191-200.
[6]Majimas S,Fujita M,Saiki H.The cell wall maturation in moso-bamboo(Phyllostachys pubescens Mazel)and the occurrence of peroxidase related to the lignification[J].Bulletin of the Kyoto University Forests,1991(63):236-245.
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[9]徐金森.带箨冬笋的化学贮藏(1)[J].竹子研究汇刊,1996,15(3):25-32.
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[2]杨海东.牡竹属3个竹种地上部分生物量及特性研究[J].世界竹藤通讯,2015,13(4):13-16.
[3]王敬文.采后竹笋老化生理研究[J].林业科学研究,2002,15(6):687-692.
[4]Andrfis D,Prem B R,Christina L S,等.版纳甜龙竹笋材产量最优化的采伐方法[J].世界竹藤通讯,2012,10(3):48.
[5]Itoh T.Lignification of bamboo(Phyllostachys heterocycla Mitf.)during its growth[J].Holzforschung,1990,44(3):191-200.
[6]Majimas S,Fujita M,Saiki H.The cell wall maturation in moso-bamboo(Phyllostachys pubescens Mazel)and the occurrence of peroxidase related to the lignification[J].Bulletin of the Kyoto University Forests,1991(63):236-245.
[7]贺筱蓉.微波处理绿竹笋保鲜技术研究[J].保鲜与加工,2004,4(2):33-34.
[8]李艺雄,庞杰,林启训,等.液膜、固体保鲜剂对竹笋保鲜效果的影响[J].食品与机械,2001(1):22-23.
[9]徐金森.带箨冬笋的化学贮藏(1)[J].竹子研究汇刊,1996,15(3):25-32.
[10]宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,2001.
[11]赵忠林,沈治平,王光亚.食物中膳食纤维含量及其组成特点[J].营养学报,1988(1):56-61.