芋蒸煮过程中的结构、生理特征及其与食味品质的关系

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中图分类号：S632.3 文献标志码：A

Structural and physiological characteristics of taro during cooking and their relationship with taste quality

CHEN Xinyu， DING Yuan，CUI Wenxue， JIANG Weijie，ZHANG Erjin，GAO Jianqi， HU Tianyu，XIONG Fei（College of Biology Science and Technology， Yangzhou University， Yangzhou ， China）

ABSTRACT： Inorderto find out the best cooking methodof taro，the taro cultivars of Xianghe and Longxiang were selected as materials to investigatechanges in structural and physiological characteristicsof taro during steamingand boiling.Meanwhile，the appropriate steaming and boiling time were determined by taste evaluation，and the relationship between structuraland physiologicalcharacteristics and tastequalityoftaro wasanalyzed.The results showed thatthe best cooking effect was achieved when the amount of taro was 500g . The steaming and boiling time of Xianghe to achieve the best tasting quality were 20min and 25min ，and those of Longxiang were 25min and 30min ，respectively. The starch structure in the bulbof taro was smoth and compact atthecorresponding time.During steaming and boiling process，the starch in thetaro bulb firstchanged from granulartocontinuous filamentous andflaky，then to smooth and compact，and finally formed thereticular holowstructure.The water contentof thetaro bulb showedan increasing trend，while the soluble sgar and total starch contents showed a decreasing trend during steaming and boiling. Compared with boiling method，steaming method shortenedthe starch gelatinizationtime intaro bulb，decreased the water content and increased the content of soluble sugar and total starch，resulting in ahigher taste evaluation score of steaming method than boiling method.Theresults can provide theoretical guidanceforthecooking oftaroin dailylife，and referenceforthe processing of taro food and the application of taro starch in food and non-food industry.

KEY WORDS： taro; steaming and boiling; starch; structure and physiology; taste quality

芋（ColocasiaesculentaL.Schoot）属天南星科植物，主要分布于亚洲，且品种繁多，在我国南方地区均有广泛种植[1]。（剩余12904字）