食用菌方便汤料生产工艺优化

Optimization for production process of convenient edible fungi soup

中文关键词:  食用菌  方便汤料  工艺  响应面法

英文关键词:edible fungi  convenient soup  processing  response surface methodology

中文摘要:

      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。

英文摘要:

      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. Under this condition, the sensory evaluation of convenient edible fungi soup was 90.73. Conclusions The convenient edible fungi soup is convenient, with nice taste, and rich in nutrients, which can meet the requirements of the market.