摘要
为评价速冻方竹笋的品质特性,实验以金佛山方竹笋为原料,研究不同冻结温度对速冻方竹笋的品质特性影响。结果表明:-23℃和-40℃冻结温度的速冻方竹笋水分含量分别为91.62%、90.49%,与对照组比较显著下降(p<0.05);硬度分别为628.50±55.72、(746.67±30.2)g,剪切力分别为2286.03、2851.13 g(p<0.05),但均与对照组呈显著性下降(p<0.05);L*值分别为70.73±0.26、68.52±0.54,a*值分别为-1.50±0.08、-2.03±0.20,显著下降(p<0.05);b*值分别为24.06±0.15、25.20±0.19,显著增加(p<0.05)。说明速冻对方竹笋的品质特性有显著影响,但-40℃冻结更有利于保持方竹笋的质地。
The effect of different freezing temperature on the quality properties of quick-frozen Chimonobambusa bamboo shoots were studied in order to evaluate the quality properties of quick-frozen chimonobambusa bamboo shoots.The results showed that-23 ℃ and-40 ℃ of quick-frozen the moisture content of Chimonobambusa utilis bamboo shoots was 91.62%, 90.49% respectively. Compared with control group, the moisture content was decreased significantly（p 〈 0.05 ）.The hardness was 628.50 ± 55.72,746.67 ± 30.2 g respectively, the shear force was 2286.03,2851.13 g respectively.However,compared with control group,they were both decreased significantly （ p 〈 0.05 ）. The L＊ value was 70.73 ± 0.26,68.52 ± 0.54 respectively, the a＊ value was - 1.50 ± 0.08, - 2.03 ± 0.20 respectively,they were both decreased significantly （ p 〈 0.05）. But the b＊ value was 24.06 ± 0.15,25.20 ±0.19 respectively which were increased significantly（ p 〈 0.05）.1n a conclusion, the quick-frozen had a detrimental effect on the quality properties of Chimonobambusa bamboo shoots. -40 ℃ of quick-frozen was more advantageous to keep the texture of Chimonobambusa utilis bamboo shoots.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第15期326-329,共4页
Science and Technology of Food Industry
基金
国家兔产业技术体系肉加工与综合利用(CARS-44-D-1)
关键词
方竹笋
速冻
质构
色泽
品质特性
Chimonobambusa
quick-frozen
texture properties
color
quality properties
