Research on the Quality Improvement of Bamboo Shoot Parfait

Abstract

In order to improve the existing issues of bamboo shoot parfait such as the stiffness and lack of elasticity, taking sensory score as index, the effects of sodium bicarbonate, citric acid, single octylic acid glyceride, compound phosphate and sorbitol on the quality of bamboo shoots foam were studied by single factor test and orthogonal test. The experimental results showed that: When the addition of sodium bicarbonate, citric acid, monocaprylic glyceride, compound phosphate and sorbitol were at 0.15%, 0.02%,0.04%, 0.4% and 0.3% respectively, the bamboo shoot parfait was soft and elastic, and the sensory score reached 96.21 points. On this basis, the texture properties of the bamboo shoots parfait can be compared with those of the market samples. The texture properties of the bamboo shoots parfait were measured as follows:hardness 94.2, elasticity 0.92, chewability 711.51, viscosity 90.23, adhesion 537.79, which were similar to the texture properties of the market products.

Keywords

• parfait
• bamboo shoots
• quality improvement
• texture characteristics