蘑菇酱加工条件及其风味  

Study on the Making and Flavor of Mushroom Sauce

作　　者：孟敏[1] 张憃[1] 翟广华 

机构地区：[1]食品科学与工程国家重点实验室,江南大学,江苏无锡214122 [2]莘县奥瑞菌业有限公司,山东莘县252400

出　　处：《食品与生物技术学报》2012年第3期326-335,共10页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(21176104)

摘　　要：以干杏鲍菇和黄豆酱为主要原料,并对干杏鲍菇复水条件进行研究。采用模糊感官评定和响应面实验设计对配方进行优化,研制出风味独特的蘑菇酱,最后运用GC-MS对其最优配方酱进行风味分析。结果表明,蘑菇酱制作的工艺为:酱与蘑菇的比例为2∶1,盐添加质量分数为7.50%,糖添加质量分数6.66%;蘑菇酱中风味物质主要由酮类、醛类、醇类、酯类、酸类、含硫化合物组成,其中蘑菇风味的主要挥发性成分1-辛烯-3-醇的质量分数达11.26%。Mushroom sauce was made from the dried Pleurotus eryngii and soy sauce.Rehydration conditions of dried pleurotus eryngii have been studied.Fuzzy sensory evaluation and the response surface method were used to optimize the formula of mushroom sauce with unique flavor.Finally,the odor components of mushroom sauce were analyzed by GC-MS.The results showed that the optimum conditions for mushroom sauce listed as follows: mushrooms∶sauce=2∶1,salt 7.50%,sugar 6.66%.Flavor of mushroom sauce is composed of ketones,aldehydes,alcohols,esters,acids,sulfur compounds.The main volatile component in mushroom is 1-octene-3-alcohol which account for 11.26%.

关 键 词：干杏鲍菇 黄豆酱 复水条件 配方优化 风味分析 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]