摘要
酸笋作为一种传统发酵食品,主要由新鲜竹笋经过自然发酵或人工接种发酵制成,以其独特的风味和丰富的营养成分在中国南方地区广受欢迎。酸笋富含纤维素、维生素、矿物质及多种有益微生物,具有较高的营养价值。酸笋特有的酸味和香气主要来自于发酵过程中产生的挥发性和非挥发性化合物,包括乳酸、醋酸、酯类和醇类等。近年来,随着现代发酵技术的发展,研究者在酸笋的发酵菌种筛选、发酵条件优化及产品质量控制等方面取得了显著进展。本文综述了酸笋的主要营养成分、风味物质及其发酵技术的研究进展,为提高酸笋的生产工艺、改善产品风味品质以及实现标准化生产提供理论依据。
Chinese sour bamboo shoot,as a traditional fermented food,is mainly made from fresh bamboo shoots through natural fermentation or inoculated fermentation.It is widely popular in Southern China due to its unique flavor and rich nutritional content.Sour bamboo shoots are rich in cellulose,vitamins,minerals,and various beneficial microorganisms,offering significant nutritional value.Their distinctive sour taste and aroma primarily originate from volatile and non-volatile compounds produced during the fermentation process,including lactic acid,acetic acid,esters,and alcohols.In recent years,with the development of modern fermentation technology,researchers have made significant progress in the selection of fermentation strains,optimization of fermentation conditions,and product quality control of sour bamboo shoots.This article reviewed the main nutritional components,flavor compounds,and the research progress of its fermentation technology,providing a theoretical basis for improving the production process of pickled bamboo shoots,enhancing product flavor quality,and achieving standardized production.
作者
林丽华
卢安萍
陈璟
LIN Li-Hua;LU An-Ping;CHEN Jing(Environment and Food Engineering School,Liuzhou Polytechnic University,Liuzhou 545006,China;Liuzhou Agricultural Products Rapid Testing Engineering Technology Center,Liuzhou 545006,China)
出处
《食品安全质量检测学报》
2025年第3期147-153,共7页
Journal of Food Safety and Quality
基金
大学生创新与创造项目(柳职院教字〔2024〕20号)
“课堂革命”立项建设项目(柳职院教字〔2023〕3号)
广西高校中青年教师科研基础能力提升项目(桂教科研〔2024〕1号)。
关键词
酸笋
营养成分
风味物质
发酵技术
sour bamboo shoots
nutrient composition
flavor compounds
fermentation technology
作者简介
第一作者/通信作者:林丽华(1992-),女,硕士,讲师,主要研究方向食品加工与安全。E-mail:708999620@qq.com。
