螺蛳粉源酸笋纤维素含量的检测分析研究

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DOI：0.3969/j.issn.000-9973.202.08.027

引文格式：，等.螺蛳粉源酸笋纤维素含量的检测分析研究[J].中国调味品，202，0（8）：97-202.CUIN，XIEDD，TANW，etal.Studyondetectionandanalysisofcelulosecontentofsourbamboo shoos inriversnail ricenoodles[J].China Condiment，202，0（8）：97-202.

中图分类号：TS201.2 文献标志码：A 文章编号：1000-9973（2025）08-0197-06

Abstract：In order to explore the diferences in cellulose content of sour bamboo shoots in river snail rice noodles and their efects on the sensory quality and texture characteristics，in this study，with sour bamboo shoot pakages in 2O different brands of pre-packaged river snail rice noodles and sour bamboo shoot ingredients in 15 different types of river snail rice noodles from ofline physical stores as theresearch subjects，the content of crude fiber and dietary fiber is determined by gravimetric method.The diferences 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 4.02g/100g to 21.53g/100g ，with the average content of 13.17g/100g ；thedietary fiber content ranges from 1.15g/100g to 2.20g/100g ，with the average content of 1.63g/100g . There are significant differences in the crude fiber content of sour bamboo shoots from different channels and brands，while the overall diference 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.

Key Words：sour bamboo shoots；river snail rice noodles；crude fiber；dietary fiber; texture

螺蛳粉是柳州的特色美食，2021年被列为国家级非物质文化遗产[1]。（剩余7716字）