玉米猴头菌菌粮营养评价及加工特性研究  

Effects of Hericium erinaceus on nutritional value and processing characteristics of corn

作　　者：雷彤彤 黄笑非 屈彤彤 张洁[1] 陈鹏举 唐选明[1] LEI Tongtong;HUANG Xiaofei;QU Tongtong;ZHANG Jie;CHEN Pengju;TANG Xuanming((Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Hanzhong Sandaozhongrui Ecological Agriculture Technology Co.,Ltd.,Hanzhong 723000,China)

机构地区：[1]中国农业科学院,农产品加工研究所,北京100193 [2]汉中三道中瑞生态农业科技有限公司,陕西汉中723000

出　　处：《食品与发酵工业》2020年第15期113-118,共6页Food and Fermentation Industries

基　　金：国家重点研发计划(2018YFD0400200)。

摘　　要：为了探究猴头菌固态发酵对玉米营养及加工特性的影响,以玉米为固体培养基,接种猴头菌进行发酵,菌丝长满后烘干磨粉得到玉米猴头菌菌粮,以下简称菌粮(fungus fermented cereal,FFC)。对菌粮进行营养成分、大分子物质结构以及加工特性分析,并通过氨基酸评分(amino acid score,AAS)对菌粮营养价值进行评价。结果表明,与未发酵玉米相比,菌粮中的粗纤维和不溶性膳食纤维含量分别降低了23.9%和20.0%,可溶性膳食纤维含量提高了15.7%,核黄素和烟酸分别增加了52.0%和12.86%,硫胺素在发酵前未检测到,菌粮中含有0.61 mg/100 g;蛋白质的氨基酸评分更高,菌粮具有更高的营养价值;菌粮中淀粉含量减少了15.92%,直链淀粉含量增加了17.52%,淀粉颗粒变小,更易形成面团,面团稳定性更强;菌粮粉黏度降低,水溶性提高了47.26%,吸水性降低了13.02%,冲调特性更好。该研究为食用菌固态发酵改善谷物营养、改良谷物加工特性、开发菌粮新食品配料和产品提供理论依据。In order to improve the nutrition and processing characteristics of corn,in this research,corn was used as a solid medium fermented by Hericium erinaceus to obtain the Hericium fermented corn(HFC),which referred to as fungus fermented cereal(FFC).Nutritional composition,macromolecular structure substances and processing characteristics of the FFC were analyzed,and the nutritional values based on amino acid score(AAS)were evaluated.The results showed that comparing to non-fermented corn,the crude fiber and insoluble dietary fiber content of FFC were reduced by 23.9%and 20.0%,the soluble dietary fiber content was increased by 15.7%and riboflavin and niacin were increased by 52.0%and 12.86%,respectively.The thiamin was found to be 0.61 mg/100 g,while it was not identified before fermentation.The AAS of FFC was also improved after fermentation.Nutritional value was enhanced and FFC was more easily absorbed by the human body.Moreover,the starch content in FFC decreased by 15.92%and the amylose content increased by 17.52%compared with the non-fermented corn.Besides,the starch particles of FFC become smaller,the viscosity was reduced.Furthermore,the WSI increased while the WAI decreased comparing to that of the non-fermented corn which indicated that the FFC was easier to form a more stable dough and had better brewing characteristics.The results herein provided the scientific evidence for improvement of the nutrition and the processing characteristics of cereals.It may also help for exploration of new food ingredients and products by solid-state fermentation of edible fungi.

关 键 词：玉米 猴头菌 固体发酵 营养成分 氨基酸评分 淀粉结构 加工特性 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS213.4[轻工技术与工程—食品科学与工程]