摘要
为探究螺蛳粉源酸笋纤维素含量的差异及其对感官品质和质构特性的影响,该研究以20种不同品牌预包装螺蛳粉酸笋包和15种不同螺蛳粉线下实体店配料酸笋为研究对象,采用重量法测定其粗纤维和膳食纤维的含量,综合评价不同销售渠道酸笋纤维素含量的差异,并将酸笋的感官评价和质构特性与纤维素含量进行相关性分析。结果表明,35种不同渠道酸笋粗纤维含量为4.02~21.53 g/100 g,平均含量为13.17 g/100 g;膳食纤维含量为1.15~2.20 g/100 g,平均含量为1.63 g/100 g。不同渠道和品牌的酸笋粗纤维含量存在显著性差异,而膳食纤维含量整体差异不显著;同时,酸笋的纤维素含量与其感官评分呈显著负相关,与硬度、咀嚼性、内聚性、胶黏性等质构特性呈显著正相关。
In order to explore the differences in cellulose content of sour bamboo shoots in river snail rice noodles and their effects on the sensory quality and texture characteristics,in this study,with sour bamboo shoot pakages in 20 different brands of pre-packaged river snail rice noodles and sour bamboo shoot ingredients in 15 different types of river snail rice noodles from offline physical stores as the research subjects,the content of crude fiber and dietary fiber is determined by gravimetric method.The differences in cellulose content of sour bamboo shoots among different sale channels are comprehensively evaluated.Correlation analysis is conducted between the sensory evaluation,texture characteristics and cellulose content of sour bamboo shoots.The results indicate that the crude fiber content of 35 types of sour bamboo shoots from different channels ranges from 4.02 g/100 g to 21.53 g/100 g,with the average content of 13.17 g/100 g;the dietary fiber content ranges from 1.15 g/100 g to 2.20 g/100 g,with the average content of 1.63 g/100 g.There are significant differences in the crude fiber content of sour bamboo shoots from different channels and brands,while the overall difference in dietary fiber content is not significant.Meanwhile,the cellulose content of sour bamboo shoots has a significantly negative correlation with sensory score,and has a significantly positive correlation with texture characteristics such as hardness,chewiness,cohesion and adhesiveness.
作者
崔娜
谢丹丹
谭微
熊建文
韦潇丽
徐振国
胡桂娟
徐锦霞
KHAIRUL IKRAM Emmy Hainida
CUI Na;XIE Dan-dan;TAN Wei;XIONG Jian-wen;WEI Xiao-li;XU Zhen-guo;HU Gui-juan;XU Jin-xia;KHAIRUL IKRAM Emmy Hainida(School of Food and Chemical Engineering,Liuzhou Institute of Technology,Liuzhou 545616,China;Nutrition Research Center of College of Health Sciences,University of Technology Mara,Selangor 42300,Malaysia;Liuzhou Key Laboratory of River Snail Rice Noodles Plant-derived Ingredients Research,Liuzhou 545616,China;Liuzhou Engineering Technology Research Center for Flavor and Quality Control of Special Food,Liuzhou 545616,China;Guangxi Zhuang Autonomous Region Forestry Science Research Institute,Nanning 530002,China)
出处
《中国调味品》
北大核心
2025年第8期197-202,共6页
China Condiment
基金
广西青苗人才资助科研项目
广西高校中青年教师科研基础能力提升项目(2022KY1703,2022KY1705,2024KY1802)
广西高等教育本科教学改革工程项目(2025JGB568,2025JGB570)
柳州市职业教育教学改革课题(LZJ2024C034)
柳州工学院教育教学改革研究项目(2023JG016,2024SFK13)
柳州工学院科学基金项目(2021KYJJ14)。
关键词
酸笋
螺蛳粉
粗纤维
膳食纤维
质构
sour bamboo shoots
river snail rice noodles
crude fiber
dietary fiber
texture
作者简介
崔娜(1993-),女,讲师,硕士,研究方向:发酵食品;通信作者:KHAIRUL IKRAM Emmy Hainida(1981-),女,讲师,博士,研究方向:营养学。
