摘要
为了丰富面条口味,研究了复合食用菌风味面条的工艺和配方。对香菇、姬松茸风味物质的提取工艺进行研究,并将2种提取滤液复配后制作面条。结果表明,香菇最适宜提取工艺为超声波处理时间35 min,浸提温度40℃,浸提时间为6 h;姬松茸最适宜提取工艺为超声波处理时间35 min,浸提温度60℃,浸提时间为4 h;当香菇提取液∶姬松茸提取液=1∶3(w.w-)1时制作的面条感官评价最好。
Abstract： In order to enrich the taste of traditional noodle, the processing technique and formula of composite edible fun- gi flavor noodles was studied. The extraction technique of flavor of Lentinula edodes and Agaricus blazei was studied and the two kinds of extracting filtrate was mixed to make noodles. The results indicated that the best extraction process of Lentinula edodes was as follows： ultrasonic time was 35 rain, extraction temperature was 40℃, extraction time was 6 h. The best extraction process of Agaricus blazei was as follows： uhrasonic time was 35 min, extraction temperature was 60℃, extraction time was 4 h. The sensory evaluation of noodle was best when we mixed Lentinula edodes extract and A- garicus blazei extract as 1：3 （w·w^1）.
出处
《中国食用菌》
2012年第5期52-54,56,共4页
Edible Fungi of China
基金
粤港关键领域重点突破项目(2009A020700006)
关键词
食用菌
香菇
姬松茸
面条
风味
Edible fungi
Lentinula edodes
A garicus blazei
Noodle
Flavor
