10种食用菌对高汤风味品质的影响  

Effect of 10 Edible Fungi on Flavor Quality of Soup Stock

作　　者：尤梦晨 徐欣如 薛丹丹[1] 杨平[1] 宋焕禄[1] YOU Mengchen;XU Xinru;XUE Dandan;YANG Ping;SONG Huanlu(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048

出　　处：《食品科学》2018年第14期282-287,共6页Food Science

摘　　要：为选取一种优质食用菌,与鸡肉共同熬制所得高汤中滋味物质含量较高,营养价值丰富,味道鲜美。选取市售10种常见食用菌,分别为香菇、金针菇、杏鲍菇、茶树菇、口蘑、秀珍菇、海鲜菇、蟹味菇、榛蘑和花菇,与优质三黄鸡熬制得到高汤。通过检测高汤中游离氨基酸、核苷酸、可溶性固形物含量,计算等效鲜味浓度值,结合感官评价,将评价指标按一定比例进行加权,最终结果表明,花菇得分最高,为247.68分,是一种优质食用菌,与鸡肉熬得的高汤味道鲜美,营养物质丰富。This study aimed to select a high-quality edible fungus to be cooked into soup stock with chicken, which is rich in taste compounds and highly nutritious and tastes delicious. Ten common commercial edible fungi： shiitake mushroom（Lentinula edodes）, Flammulina velutipes（Fr.） Sing., Pleurotus eryngii（DC. ex Fr.） Quel., Agrocybe aegerita, Tricholomataceae, Pleurotus geesteranus, white beech mushroom（Hypsizygus marmoreus（Peck） H. E. Bigelow）, brown beech mushroom（Hypsizygus marmoreus（Peck） H. E. Bigelow）, Armillaria mellea and flower mushroom（Lentinula edodes） were separately cooked with three-yellow chicken to obtain soup stocks. The contents of free amino acids, nucleotides and soluble solids in the broths were determined, and equivalent umami concentration（EUC） was calculated. Also, sensory evaluation was carried out. The broth with flower mushroom scored highest in terms of the weighted average of all above parameters, being rich in nutrients and tasty.

关 键 词：食用菌 高汤 滋味物质 等效鲜味浓度 感官评价 

分 类 号：TS207.3[轻工技术与工程—食品科学]