食用菌方便汤料生产工艺优化
目的以姬松茸、杏鲍菇、银耳3种食用菌作为原料,研制一种风味独特、营养健康的食用菌方便汤料。方法采用顶空固相微萃取结合气相色谱-质谱联用技术,分别对鲜样及热风恒温干燥、微波干燥、真空冷冻干燥3种不同干燥方式的风味成分进行检测分析,以姬松茸风味成分的种类和含量为评定标准,筛选出最佳干燥方式。运用响应面分析法对影响食用菌方便汤料生产工艺的主要因素食盐添加量、鲜味剂添加量、姬松茸添加量进行优化。结果最佳工艺配方为：食盐14.00%、鲜味剂1.00%、姬松茸8.00%。在此条件下,食用菌方便汤料感官评分为90.73。结论本研究制得的食用菌方便汤料,食用便捷、天然美味、营养健康,符合市场需求。...
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| Published in | 食品安全质量检测学报 Vol. 7; no. 3; pp. 1275 - 1282 |
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| Main Author | |
| Format | Journal Article |
| Language | Chinese |
| Published |
吉林农业大学食品科学与工程学院,长春,130118%吉林农业大学食品科学与工程学院,长春130118
2016
食药用菌教育部工程研究中心,长春130118 |
| Subjects | |
| Online Access | Get full text |
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| Summary: | 目的以姬松茸、杏鲍菇、银耳3种食用菌作为原料,研制一种风味独特、营养健康的食用菌方便汤料。方法采用顶空固相微萃取结合气相色谱-质谱联用技术,分别对鲜样及热风恒温干燥、微波干燥、真空冷冻干燥3种不同干燥方式的风味成分进行检测分析,以姬松茸风味成分的种类和含量为评定标准,筛选出最佳干燥方式。运用响应面分析法对影响食用菌方便汤料生产工艺的主要因素食盐添加量、鲜味剂添加量、姬松茸添加量进行优化。结果最佳工艺配方为：食盐14.00%、鲜味剂1.00%、姬松茸8.00%。在此条件下,食用菌方便汤料感官评分为90.73。结论本研究制得的食用菌方便汤料,食用便捷、天然美味、营养健康,符合市场需求。 |
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| Bibliography: | 11-5956/TS edible fungi; convenient soup; processing; response surface methodology Objective To prepare a unique flavour nutrition and health convenient edible fungi soup by using the raw materials composed of three edible fungi,including Agaricus blazei,Peurotus eryngii and Tremella fucitormis.Methods The volatile flavor components of fresh Agaricus blazei and the ones dried by three drying methods,which were hot air drying,microwave drying and vacuum freeze drying,were analyzed by gas chromatography-mass spectrometry（GC-MS） with headspace solid-phase micro-extraction（HS-SPME）.The types and content of the flavor components of Agaricus blazei were used as evaluation standards to screen the best drying methods.Response surface methodology（RSM） was used to optimize the modification process for convenient edible fungi soup.Main process parameters including salt,flavor enhancer and Agaricus blazei were studied.Results The optimal formulation was as follow：14.00%salt,1.00%flavor enhancer,and 8.00%Agaricus blazei.Und |
| ISSN: | 2095-0381 |