Volume 42 Issue 4
Dec.  2023
Turn off MathJax
Article Contents
ZHANG Xu, WANG Zi-jie, DU Li-fang, WANG An-ke, BI Yu-fang. Effects of Different De-enzyming Methods on Nutrition and Flavor Substances of the Dried Bamboo Shoots During Processing[J]. JOURNAL OF BAMBOO RESEARCH, 2023, 42(4): 24-30. doi: 10.12390/jbr2023044
Citation: ZHANG Xu, WANG Zi-jie, DU Li-fang, WANG An-ke, BI Yu-fang. Effects of Different De-enzyming Methods on Nutrition and Flavor Substances of the Dried Bamboo Shoots During Processing[J]. JOURNAL OF BAMBOO RESEARCH, 2023, 42(4): 24-30. doi: 10.12390/jbr2023044

Effects of Different De-enzyming Methods on Nutrition and Flavor Substances of the Dried Bamboo Shoots During Processing

doi: 10.12390/jbr2023044
  • Received Date: 2023-08-17
  • Publish Date: 2023-12-30
  • 【Objective】 This paper aims to study on the effects of different de-enzyming methods,such as steaming and boiling,and time durations,on the nutrition and flavor substances of bamboo shoots,so as to provide scientific basis for improving the product quality in processing dried bamboo shoots. 【Method】 The contents of protein,oxalic acid,tannin,soluble sugar and total acids in bamboo shoots after steaming and boiling for 0.0,0.5,1.0,1.5,2.0,3.0,4.0 and 5.0 h were analyzed respectively to find out effects on Moso bamboo shoots by different time durations with various treatment methods. Protein was detected with method of BCA (bicinchoninic acid),oxalic acid was detected with method of indophenol blue colorimetry,tannin was detected with method of spectrophotometer directly,soluble sugar was detected with method of anthrone colorimetry,and the determination of total acid was carried out according to the national standard GB 12456—2021 “National Food Safety Standards,Determination of Total Acid in Foods”. The calculation of sugar-acid ratio is:sugar—acid ratio = sugar/acid. 【Result】 After steaming and boiling,the content of protein in all sample bamboo shoots was lost,and there was no evidence to prove that the significant loss of bamboo shoot protein by boiling is strongly linked to the treatment time. The content of oxalic acid of bamboo shoots by steaming was between 0.8 and 1.0 mg·g-1,and that by boiling was about 1.0 mg·g-1,and the control was about 0.1 mg·g-1. The tannin content of bamboo shoots treated with steaming and boiling was about 0.38 mg·g-1 and 0.41 mg·g-1,respectively,that of the control was 1.2 mg·g-1. Besides,the changes of oxalic acid and tannin contents have no correlation with the treatment time. Compared with boiling,in de-enzyming,steaming can retain more soluble sugar,the average soluble sugar of bamboo shoots by steaming was 8.82 mg·g-1,that of boiling was 6.96 mg·g-1,the control was 18.31 mg·g-1. The total acid content of bamboo shoots treated with the two methods was 0.1-0.2 mg·g-1,and the control was 0.84 mg·g-1,which had no obvious correlation with the treatment time. 【Conclusion】 Compared with boiled bamboo shoots,the steamed bamboo shoots retain more protein,soluble sugar and less oxalic acid and tannin. Therefore,it can be speculated that in de-enzyming,steaming is better than boiling. Combined with the actual production,the assembly line of steaming can process more fresh bamboo shoots faster,reducing the time for the peeled fresh bamboo shoots to be placed at room temperature,which greatly hilight this advantage. Another conclusion is treatment time has little effect on nutrition and flavor substances.
  • loading
  • 陈中爱,耿阳阳,黄珊,等.不同品种竹笋营养品质分析与综合评价[J].食品工业科技,2023,44(3):262 - 268.
    戴丹,郑剑,周成敏,等.草酸对冷藏去壳马蹄笋的保鲜效果及机制研究[J].核农学报,2021,35(10):2294 - 2304.
    顾龚平,张卫明,史劲松,等.即食型脱水蔬菜杀青、漂烫工艺初步研究[J].中国野生植物资源,2003,22(2):26 - 30.
    姜利昭.浅析福建省部分农产品干燥工艺及设备[J].木工机床,2017(3):29 - 31.
    李登绚,李东波,胥国斌,等.不同杀青方法对黄花菜营养成分的影响[J].中国蔬菜,2011(14):77 - 79.
    李冬林,陈天国.采收期对3种笋用竹竹笋营养及氨基酸含量的影响[J].江苏林业科技,2021,48(4

    ):11 - 15.
    李淑芳.女贞子水溶性多糖的含量测定[J].中国医药导刊,2018,20(9):552 - 555.
    李文生,杨媛,石磊,等.水果中蔗糖、还原糖、可溶性糖与甜度相关性的研究[J].北方园艺,2012,36(1):58 - 60.
    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.
    刘翔,叶麟,申光辉,等.真空冷冻干燥笋干加工工艺优化研究[J].食品与发酵科技,2017,53(6):53 - 57,113.
    柳爱春,何欣,白俊慧.优质笋干的节能加工[J].农村新技术,2022(3):65.
    沈晓飞,刘政,蔡静,等.基于热泵干燥技术的笋干工艺研究[J].安徽农业科学,2021,49(6):181 - 183.
    汤彩碟,张甫生,杨金来,等.非热加工技术在竹笋保鲜及加工中的应用研究进展[J].食品与发酵工业,2022,48(4):307 - 313.
    唐婷婷,吕璐平,李灵芝,等.不同红蓝光配比对番茄叶片和产量品质的影响[J]. 山西农业大学学报(自然科学版),2023,43(5):22 - 28.
    滕腾,赵懿琛,赵德刚.不同杀青方式下多穗石柯成分分析[J]. 生命的化学,2021,41(6):1181 - 1188.
    王琪,郑小林,励建荣,等.草酸处理对冷藏雷竹笋保鲜效果的影响[J].中国食品学报,2012,12(11):84 - 89.
    吴晓红,陈宝宏,李小华.柑橘类水果中总酸与总糖的测定[J].食品研究与开发,2012,33(9):144 - 146.
    薛佳慧,洪琳,冯东均,等.地理标志农产品“天目笋干”品牌化发展及对策研究[J].安徽农业科学,2014,42(30):10747 - 10749.
    杨慧,李玉壬,吴神群,等.不同杀青方式对柑橘花茶品质的影响[J].食品科学,2023,44(3):105 - 111.
    尹卓容.竹笋的营养及其他[J].食品科学,1987,8(1):30 - 31.
    张慧,何钧潮,盛恩浩.临安市天目笋干原产地域保护与标准化生产[J].竹子研究汇刊,2003,22(3):55 - 58.
    张佳佳,白瑞华,丁兴萃.两种主要食用竹笋的营养及安全品质比较[J].食品研究与开发,2021,42(8):18 - 23.
    张清云,李明,安钰,等.不同杀青温度及制干方式对黄花菜营养成分的影响研究[J].宁夏农林科技,2018,59(6):3 - 4,18.
    章志远,丁兴萃,崔逢欣,等.感官评定方法确定麻竹笋苦涩味物质成分及与口感的关系[J].食品科学,2017,38(5):167 - 170.
    朱杰.黄秋葵杀青保鲜干制工艺及应用开发研究[D].扬州:扬州大学,2017.
    Singhal P,Bal L M,Satya S,et al. Bamboo Shoots: A Novel Source of Nutrition and Medicine [J]. Critical Reviews in Food Science and Nutrition,2013,53(5):517 - 534.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (79) PDF downloads(105) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return