三种加工方式对菱白脆片品质的影响

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关键词：茭白（Zizanialatifolia）；脆片；品质；挥发性风味物质；加工方式

中图分类号：TS255.3 文献标识码：A

文章编号：0439-8114（2025）06-0149-06

DOI：10.14088/j.cnki.issn0439-8114.2025.06.025 开放科学（资源服务）标识码（OSID）：

Effect of three processing methods on the quality of water bamboo chips

DAIFang1，²，NAN Zhan-dong³，WENHua-jian³，YANG Shu-han1，²，XIONG Tian1，²，LIAO Li'

InstitutefAgructresignducleailualhl，beadfgialiecs，Wua4; Agro-productrocsingReseachSbenterofHubeiIovationCenteofAgricultureienceandTecholo，Wuhan4i; Enshi Siqing Agriculture Co.，Ltd.，Enshi ，Hubei，China）

Abstract：Todevelopnewproducts，deepfrying，airfrying，andhotairdrying wereusedtoprocess waterbamboochips（Zizania latifolia）andterqualitydicaorssuchasardess，ritlenss，ndcidityereanaldIteaceleratedodationtst，ee oxide value and odor substances of water bamboo chips were measured at 0， 6 ，12， 18，24 ，and 30 days of storage，respectively. The resultsshowedthatthechipsinthefriedgrouphadthelargestcolordiference，，hardnessandbritlenes，thehighestacidvalue，and the highest fat content （27.56g/100g ）；The color diference，hardness，and acid value of the air fried water bamboo crisps were moderate，while the britleness was the smallest，and the fat content was less than 19.00g/100g ；the hot air drying group had the smallest colordiferenceandardness，thelowestacidvlue，moderatebileness，andafatcontentoflessthan19.Og/gDurigtheacceleratedoxidationperiod，theperoxidevalueofthefriedgroupwas higherthantheothertwogroups，reachngO.25g/1OOgafterbeingstoredfor18d;TheperoxidevaluesofteairfryinggroupandtheotairdryinggroupexceeddO.25g/Ogafterbeingstorefor 24and3OdrespeetivelyTheresultsofGC-MSshowdthat71indsofvolatilesubstanesweredetectedinththreeproceingeth ods，including8cohols，8aldehydes，9ketones，3acids，4esters，4alkanes，lefisand11others.Overall，thequlitd shelflifeofwaterbambocrisps processedbyairfryngandhotairdrying weresuperiortothoseprocessdbydeepfrying，andhotair drying processing was even better.

Key words：water bamboo（Zizania latifolia）；chips；quality；volatile flavor compounds；processing mathod

茭白（Zizanialatifolia）又名茭粑、篙芭、菰笋[1]，富含膳食纤维、蛋白质和矿物质等营养物质。（剩余6940字）