双孢蘑菇风味的强化与胶囊化研究  

The Enhancement and Encapsulation of Agaricus Bisporus Flavor

作　　者：周建红[1] 令玉林[1] 李会东[1] 金元昌[1] 

机构地区：[1]湖南科技大学化工系,湘潭411201

出　　处：《中国食品学报》2005年第4期106-110,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省自然科学基金资助项目(No.02JJY5001)

摘　　要：为制备具有浓郁蘑菇风味的方便调味料,通过在双孢蘑菇体系中添加富含亚油酸的葵花籽油水解液对其风味进行强化,然后采用乙醇浸渍、复合酶处理提取风味及鲜味物质;再以提取物为心材,以大豆水解蛋白、糊精、阿拉伯胶为壁材,经喷雾干燥制成粉末状调味料。风味强化的正交实验结果表明:在实验取值范围内pH和温度对风味强化效果影响显著,最优水平组合为pH6.5、温度35℃,混合脂肪酸添加量因对风味影响不显著,可取最小水平值0.3%。In order to make a kind of convenience flavoring agent with high concentration agaricus bisporus flavor, sunflower oil hydrolysate riehed with linoleie acid was added into the agarieus bisporus system. The flavor could be enhanced, the flavor and delicious materials could be abstracted with ethanol and complex enzymes treatment. Finally, using the extract as duramen, soybean hydrolyzing protein, dextrin and acacia senegal as wall material the powder condiment was produced by spray drying process. The orthogonal experiment result of flavor enhancement showed that the enhancement effect came to its maximum at pH 6.5 and temperature 35℃. The lowest addition （0.3%） of mixed fat acid was used, because it had unsignificant effect.

关 键 词：蘑菇风味 风味强化 胶囊化 

分 类 号：TS264[轻工技术与工程—发酵工程]