芳香
食品科学
风味
化学
灭菌(经济)
竹笋
糖
开枪
美拉德反应
竹子
发酵
植物
原材料
有机化学
生物
经济
外汇市场
货币经济学
外汇
作者
Jiaojiao Tang,Zhixin Zhang,Shilin Zheng,Ning Gao,Zongjun Li,Ke Li
出处
期刊:Fermentation
[MDPI AG]
日期:2021-12-01
卷期号:7 (4): 293-293
被引量:7
标识
DOI:10.3390/fermentation7040293
摘要
Canned bamboo shoots, a popular endurable storage product preserved by canning, can be used directly as a raw material for preparing dishes and processing many other downstream products. Fermentation and high temperature sterilization are decisive for product quality. During 3 days of fermentation at 25 °C, the protein and total amino acids of bamboo shoots increased remarkably and the total phenols changed a little. After steam sterilization, the total sugar decreased by 56.82%, and the protein of bamboo shoots decreased from 2.41 ± 0.04 g/100 g to 2.03 ± 0.30 g/100 g. The process significantly increased from zero the total sugar, protein and total amino acids in sterilization bamboo shoots soaking solution. GC-MS-ROAV was used for the detection of volatile flavor substances (VFCs) of bamboo shoots and soaking solution in the four processing stages. Fermented bamboo shoots after 72 h showed a strong aroma of orange oil, which was the evaluator’s preferred aroma. In the process of sterilization, Maillard reaction leads to the increase of pyrazines and furans in bamboo shoots and soaking solution, including dibenzofuran, furaneol, trimethyl-pyrazine and 2,3-dimethyl-pyrazine. Due to these volatile flavor components, the sterilized bamboo shoots spread a light caramel and cocoa flavor.
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