挤压膨化食用菌粉制备及冲调工艺研究  

Preparation and Processing Technology of Extruded Edible Mushroom Powder

作　　者：陈晨 张洪 侯文博 李宁阳[1] 王文亮[2] CHEN Chen;ZHANG Hong;HOU Wen-bo;LI Ning-yang;WANG Wen-liang(School of Food Science and Engineering,Shandong Agricultural University,Tai＇an271018,China;Institute of Agro-food Science and Technology,ShandongAcademy of Agricultural Sciences,Jinan 250100,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东省农业科学院农产品研究所,山东济南250100

出　　处：《中国果菜》2018年第9期10-13,17,共5页China Fruit & Vegetable

基　　金：山东省现代农业产业技术体系食用菌产后加工岗位专家项目(SDAIT-07-08)

摘　　要：以干平菇、香菇及其下脚料打粉作为原料,添加一定量的玉米淀粉混合,采用双螺杆挤压膨化机膨化,后将产物粉碎,生产出营养健康的食用菌冲调粉,从而提高食用菌利用率,积极响应新旧动能转换战略。在单因素试验的基础上,采用正交试验对食用菌粉的膨化、冲调工艺进行优化,食用菌粉挤压膨化最佳条件为:混合菌粉添加量30%,物料含水量15%,挤压膨化温度120℃;最佳冲调工艺为:粉碎程度90目菌粉、冲调加水量80mL(10g)、水温70～80℃、蔗糖添加量5%、糊精添加量3%,此条件下冲调效果较好,甜度适中,无结块,且具有食用菌香气,感官效果较好。To improve the use ratio of edible fungi and promote the strategy of ＂New and old kinetic energyconversion＂ development, we determine to take good use of oyster mushroom and shiitake mushroom and add acertain amount of corn starchto produce nutritional health edible fungus powder with the Double Screw Extruder. On the basis of single factor test, the orthogonal test is used to optimize the technology of extrudedand expanded edible fungus powder. The optimal condition of edible fungus extruded power is that the additiveamount of mixture powder is 30%, the water content is 15%, the extrusion temperature is 120℃. And the bestmixing process of edible fungus extruded powder： the crushing degree is 90 holes＇ sifter, mixing with 80mL （10g） water, 75-80℃ temperature, and the amount of sugar is 4%, dextrin is 3%. Under this mixing condition, theeffect of flushing is the best and the sweetness is decent. Furthermore, the product is not agglomerate and has ediblefungus aroma and better sensory effect.

关 键 词：平菇 香菇 食用菌粉挤压膨化 冲调工艺 

分 类 号：S646[农业科学—蔬菜学]