新型风味茶树菇清鸡汤的工艺研究  

Study on the Processing Technology of a New Flavor Agrocybe Cylindracea Chicken Broth

作　　者：柏建玲[1] 蔡淑珍[1] 王惠惠[1] 刘振杰 杨小鹃[1] 莫树平[1] 吴清平[1] BAI Jianling;CAI Shuzhen;WANG Huihui;LIU Zhenjie;YANG Xiaojuan;MO Shuping;WU Qingping(Guangdong Provincial Key Laboratory of Microbial Safety and Health,State Key Laboratory of Applied Microbiology Southern China,Guangdong Institute of Microbiology,Guangdong Academy of Sciences,Guangzhou 510070,China)

机构地区：[1]广东省微生物研究所,广东省科学院,华南应用微生物国家重点实验室,广东省微生物安全与健康重点实验室,广东广州510070

出　　处：《食品科技》2021年第3期94-99,共6页Food Science and Technology

基　　金：国家重点研发课题(2017YFC1600403);广东省科学院发展专项(2019GDASYL-0201001)。

摘　　要：以茶树菇和鸡肉为主要原料,利用超声波辅助热水解提取工艺联合酿酒酵母发酵,研制具有茶树菇特征风味和鸡肉鲜美风味的新型鸡汤产品——茶树菇清鸡汤。在超声功率50 W、超声时间30 min、超声温度70 ℃的条件下,鸡肉蛋白的提取率达96.13%。采用热水解工艺进行40 min熬制,鸡汤澄清度进一步提高,腥味减少,游离氨基氮含量达到0.13%。利用酿酒酵母对鸡汤提取液进行发酵,经过生香反应,终产品具有肉香味更明显、口味更佳的感官特征,且蛋白质含量丰富。该研究为鸡汤熬制工艺提供了一种新思路,为茶树菇清鸡汤的工业化生产提供了技术参考。In the present work,Agrocybe cylindracea and chicken were utilized as the main raw materials,and ultrasonic-assisted thermal hydrolysis extraction combined with Saccharomyces cerevisiae fermentation were applied to develop a new broth product with the characteristic flavor of Agrocybe cylindracea.Under the ultrasonic power of 50 W,ultrasonic time of 30 min and ultrasonic temperature of 70 ℃,the extraction rate of chicken protein reached 96.13%.The broth was processed by hot water hydrolysis for 40 min,whose clarity was further improved along with the reduction of the fishy smell,and the content of free amino nitrogen reached 0.13%.The chicken broth extractions were fermented by Saccharomyces cerevisiae and reacted for aromatization.The final product was enriched in protein and the aroma of both chicken and Agrocybe cylindracea was improved.The research provided a brand-new method in chicken broth processing and technical reference for the industrialization of Agrocybe cylindracea chicken broth.

关 键 词：茶树菇 清鸡汤 超声辅助提取 发酵 

分 类 号：TS205[轻工技术与工程—食品科学]