杏鲍菇肠配料组成及保藏特性研究  

Study on ingredient composition and preservation characteristics of Pleurotus eryngii sausage

作　　者：芦菲[1] 李云波[1] 时双千 李波[1] 孙俊良[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品工业科技》2015年第6期285-289,共5页Science and Technology of Food Industry

基　　金：河南省科技创新杰出青年基金项目(134100510007)

摘　　要：以杏鲍菇为主要原料,添加适宜辅料,将其加工成类似火腿肠的凝胶食品。通过单因素和正交实验,研究了大豆蛋白、玉米淀粉、卡拉胶添加量对杏鲍菇肠品质特性的影响,在此基础上探讨了肉的种类和添加量对菇肠品质的影响。结果显示,以100g杏鲍菇浆料为基准,添加15%大豆蛋白、12%玉米淀粉、0.4%卡拉胶,杏鲍菇肠品质较好;添加30%鸡肉或猪肉,可进一步改善产品品质。扫描电镜观测显示,杏鲍菇肠内部呈现良好的空间网络状结构,构成稳定的凝胶体系。对杏鲍菇肠保藏特性研究显示,添加20%鸡肉肠经100℃、30min杀菌可在4℃保藏51d。该研究为杏鲍菇及食用菌的精深加工提供了有效途径。A sausage-like gel food was prepared using Pleurotus eryngii as the main material. The effects of additions of soybean protein,corn starch and carageenan on the qualities of P. eryngii sausage were studied by single factor and orthogonal experiments,and the effects of meat kinds and additions on sausage qualities were also investigated. The results showed that adding 15% soybean protein,12% corn starch and 0.4% carrageenan based on 100g of P. eryngii pulp produced optimal quality of sausage. Adding 30% chicken or pork could further improve the quality of sausage. The interior of P. eryngii sausage presented a good network structure and a stable gel system observed by environmental scanning electron microscope. Preservation experiments showed that P. eryngii sausage adding 20% chicken could be stored 51 days after sterilization at 100℃ for 30min. The study provides an effective way for deep processing of P. eryngii and edible mushrooms.

关 键 词：杏鲍菇 食用菌 火腿肠 配料 保藏 

分 类 号：TS201.1[轻工技术与工程—食品科学]