研究了不同温度条件下真空包装水煮毛竹笋的品质变化规律,测定了 22,33,43 ℃的温度条件下水煮笋的色泽和硬度,同时检测了水煮笋的蛋白质含量和维生素 C 含量,探讨了各指标的变化规律。 结果表明,温度升高加速了真空包装水煮笋品质的劣变,水煮笋的蛋白质损失和维生素 C 的降解均符合一级动力学反应。

The quality degradation of vacuum-packaged boiled mao bamboo shoot stored under different temperature was studied. The color and hardness of bamboo shoot under 23 ℃ , 33 ℃ , and 43 ℃ were determined; at the same time the contents of protein and vitamin C were analyzed. The results showed that temperature accelerates the quality deterioration of vacuum-packed boiled bamboo shoots; the protein loss and degradation of vitamin C are consistent with first-order kinetic reaction.