调理平菇的色泽保存和风味改进的研究  

A Study on Color Conserve and Flavor Improvement of Oyster Mushroom Products

作　　者：王会党[1] 张慜[1] 常继宏 

机构地区：[1]食品科学与技术国家重点实验室,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》2011年第6期832-837,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20776062)

摘　　要：针对平菇季节性强和不耐贮藏的特点,对平菇软包装调味产品的护色及风味改进进行了研究,通过色差分析得到最佳护色方法为0.07g/dL抗坏血酸+0.1g/dL柠檬酸;通过单因素及L9(34)正交试验,采用感官评定、质构分析以及GC-MS分析得到最佳配方为:食用胶质量分数为1.8%、复配(卡拉胶:魔芋粉)比例3∶1(g∶g)、肉粉质量分数为1%、蘑菇香精质量分数为0.2%。The color conserves and flavor improvement of oyster mushroom soft packaged products were studied in this manuscript.The optimum method of color conserve was 0.07% ascorbic acid and 0.1% citric acid.The single factor experiment and L9（34）orthogonal experiment were carried out to optimize the process conditions.And the best formula assessed by sensory evaluation together with texture measurement and GC-MS analysis were as follows： edible gums 1.8%,mixed ratio（Carrageenan：Konjac Gum） 3∶1,meat powder 1% and mushroom essence 0.2%.

关 键 词：调理平菇 食用胶 风味 感官评定 

分 类 号：S646.14[农业科学—蔬菜学]