摘要
本文选用野生白牛肝菌和鸡枞菌作为原料制备一种菌菇汤冻调味料,为使其获得较佳的产品品质,且最大程度保留原材料的营养成分,本研究通过不同实验方法来优化调味料的制备工艺。实验以感官评价和质构分析为检测指标,通过单因素和正交实验设计优化菌菇汤冻调味料的凝胶效果,然后以感官评分、蛋白质溶出率和多糖溶出率为指标,对菌菇汤冻调味料的主要工艺参数进行优化。结果表明,菌菇汤冻调味料的最优工艺条件为:卡拉胶/魔芋胶配比2∶8,复合凝胶剂添加量5%,食盐添加量2.5%,菌菇配比(白牛肝菌∶鸡枞菌)3∶1,菌菇添加量5%,菌菇粒度120目,煮制时间12 min。按此工艺条件制得的样品感官品质好,而且原料中多糖和蛋白的损失最少。
In this study, wild bolete and termitomyces albuminosus were selected as the raw material to prepare the jellylike fungi seasoner.ln order to obtain the optimal product quality and the least nutrition loss, the process parameters of the fungi seasoner was optimized by different experiments.The effects of carrageenan/konjac ratio, composite gel content, salt content on the sensory quality and texture property of the sample were studied to obtain the fungi seasoner with the best gelatination.Then, the optimum parameters of seasoner were determined on basis of sensory scores and dissolution ratios of polysaccharides and proteins.According to the single factor experiments and orthogonal experiments, the best process parameters were obained： carrageenan/konjac ratio 2： 8, composite gel 5 %, salt 2.5 %, fungi （ bolete： termitomyces albuminosus = 3 ： 1 ） 5 %, particle size of fungi powder less than 120 mesh,cooking time 12 min.The sample prepared by this process condition obtained the optimal sensory quality, and the loss of polysaccharide and protein in the raw materials was the least.
作者
赵丹
韩清华
周海军
万丽娜
宋健宇
谢安
ZHAO Dan HAN Qing- hua ZHOU Hai-jun WAN Li- na SONG Jian- yu XIE An(Chinese Academy of Agricultural Mechanization Sciences, Beijing 100083, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第3期196-201,共6页
Science and Technology of Food Industry
基金
"十二五"国家科技支撑计划资助项目(2014BAD04B06)
关键词
菌菇
调味料
多糖溶出率
蛋白质溶出率
正交实验
fungi
seasoning
dissolution ratios of polysaccharide
dissolution ratios of proteins
orthogonal test
