莲藕鲜味成分提取工艺及在替代味精方面的应用研究  

Study on Extraction Technology of Incense Ingredients of Lotus Roots and Substitution of MSG

作　　者：丁红梅 邓莉[1] 李文芳 靳林溪 刘娜 DING Hong-mei;DENG Li;LI Wen-fang(Tianjin Chunfa Biotechnology Group Co.,Ltd.,Tianjin 300300;Tianjin Key Laboratory of Flavor Food Ingredients Enterprise,Tianjin 300300)

机构地区：[1]天津春发生物科技集团有限公司,天津300300 [2]天津市风味食品配料企业重点实验室,天津300300

出　　处：《安徽农业科学》2018年第35期155-156,213,共3页Journal of Anhui Agricultural Sciences

基　　金：京津冀协同创新项目(16YFXTNC00160)

摘　　要：为了更好地确定乙醇提取莲藕鲜味物质的条件,通过单因素试验和正交试验,确定各因素对乙醇提取莲藕鲜味物质的影响,采用感官评分的方法确定提取效果。乙醇度数为60°,液相与固相质量比为1倍,提取时间1.5 h,提取温度55℃,鲜味物质提取率达到最大。莲藕经提取浓缩进行干燥粉碎,得莲藕粉具有天然鲜味,在使用中可替代30%味精。In order to determine the conditions of extracting lotus root flavor better,the effect of each factor on the extraction of lotus root flavor material was determined through single factor and orthogonal experiments,and the extraction effect was determined by the method of sensory score.The extraction rate of umami substances was maximized when the degree of ethanol was 60°,the ratio of liquid to solid phase mass was1times,the extraction time was1.5h,the extraction temperature was 55℃.The lotus root powder had a natural umami taste and can replace 30% MSG in use when lotus root was extracted,concentrated,dried,and crushed.

关 键 词：莲藕 提取 鲜味 味精 

分 类 号：TS264.2[轻工技术与工程—发酵工程]