以大叶麻竹笋为实验原料,研究了热烫处理对麻竹笋的质构特性的影响,同时分析了麻竹笋各质构参数间的相关性。结果表明:热烫处理使麻竹笋的硬度、凝聚性、弹性、咀嚼性和回复性等质构特性显著下降,但热烫10 min以后对麻竹笋的质构特性的下降不再显著;同时相关性分析表明麻竹笋的硬度、弹性、凝聚性、咀嚼性和回复性均能很好反映麻竹笋的质地变化。

The effects of hot water treatment on the texture of bamboo shoots were studied.Correlations among textural parameters of bamboo shoots(Dendrocalamus latiflorus) were also analyzed.The results showed that textural characteristics of bamboo shoots decreased significantly after the treatment,and the decreased was insignificant after treated for more than 10 min.The correlation analysis indicated the textural characteristics of bamboo shoots,including hardness,springiness,cohesiveness,chewiness,and resilience could well reflect the changes in texture of bamboo shoots.The above results will provide theoretical basis for the quality control of bamboo shoot during processing.