碾轧对香菇柄综合品质影响及工艺优化  

Effect of Rolling-Over on Overall Quality of Lentinula edodes Stipe and Process Optimization

作　　者：王大为[1] 戴龙[1] 徐旭[1] 张旭[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品科学》2013年第22期33-39,共7页Food Science

基　　金："十二五"国家科技支撑计划项目(2013BAD16B08)

摘　　要：通过单因素试验和响应面试验分析研究物料含水量、辊间隙、碾轧次数对香菇柄吸附性、物性、空间构象及感官等综合性品质的影响。结果表明:当物料含水量64%、辊间隙3.5mm、碾轧2次时,香菇柄对复合调味液的吸附率为191.87%,与未经碾轧处理香菇柄比较,提高69.1%;另外硬度降低34.7%,咀嚼性降低44.7%;感官评分提高6.8%。由扫描电镜图可知,碾轧处理后香菇柄质地变得疏松,形成中空网络结构,说明碾轧处理可有效改善香菇柄对风味物质的容纳性及口感,有利于提高香菇柄综合品质。Single-factor design and response surface analysis were used to explore the effects of raw material moisture content, rolling gap and number of rolling cycles on the comprehensive quality of Lentinus edodes stipe such as adsorption capability, texture properties, spatial conformation and sensory quality. The results indicated that the adsorption capacity of Lentinus edodes stipe containing 64% water rolled over twice with a rolling gap of 3.5 mm was 191.87% for compound flavoring liquid, which was 69.1% higher than that of intact samples. In addition, the hardness and chewiness of Lentinus edodes stipe were reduced by 34.7% and 44.7%, respectively, and sensory evaluation score was increased by 6.8% after this treatment. The scanning electron micrograph of the rolled Lentinus edodes stipe showed more loose texture with a hollow network structure, suggesting that rolling-over is effective in enhancing the holding capacity of Lentinus edodes stipe for fla- vor compounds and thus improving the overall quality.

关 键 词：香菇柄 碾轧 综合品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]