不同菌菇粉对鲤鱼鱼松品质特性的影响研究  

Effect of Different Mushroom Powder on the Quality Characteristics of Carp Dried Floss

作　　者：康晓风 闫寒 辛董董 莫海珍 崔震昆[1] 张浩[1] KANG Xiao-feng;YAN Han;XIN Dong-dong;MO Hai-zhen;CUI Zhen-kun;ZHANG Hao(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;College of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi'an 710021,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]陕西科技大学食品与生物工程学院,西安710021

出　　处：《中国调味品》2020年第8期44-49,共6页China Condiment

基　　金：河南省大宗淡水鱼产业技术体系项目(S2014-10-G2)。

摘　　要：为丰富鲤鱼的加工方式和加强菌菇的多元化利用,文章制作了一系列菌菇鱼松,并研究了添加金针菇粉、杏鲍菇粉和香菇粉对鱼松品质的影响。首先研究了3种菇粉的添加量对鱼松感官评分和色泽的影响,确定鱼松中菇粉的最佳添加量为金针菇粉30%、杏鲍菇粉30%和香菇粉10%。然后采用电子舌和电子鼻分析并比较不同种类的菌菇鱼松的滋味和气味,结果显示:菌菇粉的加入能较好地改善鱼松的滋味(酸味、咸味和鲜味),其中以食盐添加量2%、味精添加量0.5%、白砂糖添加量6%、生抽添加量10%、金针菇粉添加量30%为配方制作的金针菇鱼松营养价值最高,感官品质最好。In order to enrich the processing methods of carps and strengthen the diversified utilization of mushrooms,a series of mushroom dried fish floss is prepared and the effects of adding Flammulina velutipes powder,Pleurotus eryngii powder and dried mushroom powder on the quality of dried fish floss are studied.Firstly,the effects of the additive amount of three kinds of mushroom powder on the sensory score and color of the dried fish floss are studied.It is determined that the best additive amount is 30%Flammulina velutipes powder,30%Pleurotus eryngii powder and 10%dried mushroom powder,and then the taste and flavor of different kinds of mushroom dried fish floss are analyzed and compared by electronic tongue and electronic nose,the results show that the addition of mushroom powder can better improve the taste(sourness,saltiness and umami)of dried fish floss,among them,Flammulina velutipes dried fish floss made by adding 2%salt,0.5%monosodium glutamate,6%white granulated sugar,10%light soy sauce and 30%Flammulina velutipes powder has the highest nutritional value and the best sensory quality.

关 键 词：鲤鱼鱼松 金针菇 杏鲍菇 香菇 电子舌 电子鼻 

分 类 号：TS254.51[轻工技术与工程—水产品加工及贮藏工程]