摘要
研发食用菌功能料酒的工艺制备8种食用菌功能料酒,通过检测其功能性成分,对其生物功能性进行评价。将杏鲍菇、草菇、猴头菇、海鲜菇、香菇、茶树菇、平菇和灰树花8种食用菌通过共发酵的方法,制备新型食用菌功能料酒,检测理化指标,结合口感评价方法,优化配料比等参数获得最佳制备工艺,进而进行滋味评价和分析抗氧化性功能,获得功效提升性能结果。研究表明,杏鲍菇、草菇、猴头菇、海鲜菇、香菇、茶树菇、平菇和灰树花分别以7.5%、7.5%、10%、5%、2.5%、5%、7.5%、10%的添加量为最佳添加量;功能性呈味氨基酸和呈味核苷酸有协同增鲜的效果,灰树花料酒和平菇料酒呈鲜尤为突出,其等鲜浓度EUC(Equivalent umami concentration)值达到1.33 MSG/100 g和1.03 MSG/100 g较高水平;8种新型食用菌料酒中多糖和多酚含量均显现较优的DPPH清除率,抗氧化能力强,且其顺序为草菇料酒>香菇料酒>茶树菇料酒。本研究通过工业化生产获得的料酒,提高了功能料酒原有的营养价值和保健功效,生产工艺简单,产品附加值高,对功能料酒的研究具有一定的参考价值。
In this study,we prepared eight new-type mushroom cooking wine products by use of eight kinds of edible mushrooms,including king trumpet mushroom,straw mushroom,monkey head mushroom,beech mushroom,shiitake mushroom,tea tree mushroom,oyster mushroom and hen-of-the-woods.Through co-fermentation,their physiochemical indexes were measured,and their best preparation conditions were optimized based on sensory evaluation.Besides,their antioxidant functions were analyzed and their efficacy got improved.The results suggested that,the best adding levels of king trumpet mushroom,straw mushroom,monkey head mushroom,beech mushroom,shiitake mushroom,tea tree mushroom,oyster mushroom and hen-of-the-woods were7.5%,7.5%,10%,5%,2.5%,5%,7.5%,and10%respectively;functional amino acids and nucleotide had the synergistic effects in strengthening wine freshness,especially for hen-of-the-woods wine and oyster mushroom wine,whose freshness concentration EUC(equivalent umami)reached up to1.33MSG/100g and1.03MSG/100g respectively;polysaccharides and polyphenols in the eight new-type mushroom wine products displayed superior DPPH clearance rate and strong antioxidant capacity(straw mushroom wine>shiitake mushroom wine>tea tree mushroom wine).The nutritional values and healthcare functions of the eight mushroom wine products got improved.The whole production process was simple and the produced wine products had high adding values.This study could provide useful reference for the research on the development of functional cooking wine.
作者
李茜云
马鹏程
郭明
李博斌
胡芳玉
LI Xiyun;MA Pengcheng;GUO Ming;LI Bobin;HU Fangyu(College of Agriculture and Food Science, Zhejiang Agriculture and Forestry University, Hangzhou, Zhejiang 311300;School of Science, Zhejiang Agriculture and Forestry University, Hangzhou, Zhejiang 311300;Shaoxing ProductQuality Supervision and Inspection Institute, Shaoxing, Zhejiang 312071, China)
出处
《酿酒科技》
2018年第12期106-116,共11页
Liquor-Making Science & Technology
基金
国家自然科学基金(31470587)
浙江省省院合作科技项目(2015SY11)
关键词
食用菌
料酒
氨基酸
核苷酸
抗氧化
edible mushroom
cooking wine
amino acid
nucleotide
antioxidant
