摘要
利用挤压喷雾技术生产香菇粉调味料。在单因素试验基础上进行正交试验优化挤压条件,通过对比挤压前后香菇粉的理化性质变化,研究香菇粉的使用条件、范围以及营养成分的变化规律。结果表明:最佳工艺为香菇原料初始水分含量50%、挤压温度150℃、模孔直径3 mm,此条件下制得的香菇粉香味物质I+G(I表示肌苷酸,G表示鸟苷酸)含量最高。挤压喷雾处理后的香菇粉脂肪含量下降,热性质稳定,表面更加致密光滑,粉状性质变佳且活性基团没有明显变化。挤压喷雾处理的香菇粉,在食品生产中可作为调味料和功能性添加剂使用。
This work reports on the production of Lentinus edodes powder to be used as ingredient of seasonings by blastingextrusion processing.The processing conditions were optimized using a combination of one-factor-at-a-time and orthogonalarray design methods.Physiochemical properties of Lentinus edodes powder were evaluated and compared before andafter blasting extrusion and we also determined the conditions and scope of application of Lentinus edodes powder and itsnutritional changes.The optimal processing parameters that provided the highest total content of inosinic acid(IMP)andguanylic acid(GMP)were determined as follows:moisture content of raw material50%,temperature150℃,and mold holediameter3mm.Fat content of Lentinus edodes powder was decreased after extrusion.In addition,the extruded Lentinusedodes powder had stable thermal properties,its surface became more smooth and compact,and its micromeritic propertieswere improved without significant changes in active groups.The extruded Lentinus edodes powder could be used as aningredient of seasonings or functional food additive in food industry.
作者
朱慧
李运通
陈桂芸
陈野
ZHU Hui;LI Yuntong;CHEN Guiyun;CHEN Ye(Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, College of Food Engineering and Biotechnology,Tianjin University of Science & Technology, Tianjin 300457, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第14期250-255,共6页
Food Science
基金
天津食品安全低碳制造协同创新中心项目(001)
关键词
挤压喷雾
香菇粉
调味料
生产技术
理化性质
blasting extrusion processing
Lentinus edodes powder
seasoning
processing technique
physicochemical properties
