干制方式对大球盖菇滋味物质的影响  

Effects of Drying Process on the Tasty Components in Strophariarugoso-annulata

作　　者：于慧萍 胡思 黄文[1] 王益[1] 刘莹[1] YU Huiping;HU Si;HUANG Wen;WANG Yi;LIU Ying(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品工业科技》2021年第9期251-256,共6页Science and Technology of Food Industry

基　　金：湖北省农业科技创新中心农产品加工与综合利用(2016-620-000-001-044)。

摘　　要：以新鲜大球盖菇为原料,研究热风干燥、微波干燥和冷冻干燥对大球盖菇滋味物质的影响。结果表明,热风干燥的大球盖菇中总游离氨基酸(73.57 mg/g)、甜味氨基酸(28.48 mg/g)和苦味氨基酸(19.13 mg/g)的含量最高;冷冻干燥的大球盖菇中有机酸(241.44 mg/g)、鲜味氨基酸(10.47 mg/g)、5'-核苷酸(10.66 mg/g)和呈味核苷酸;1.44 mg/g)的含量最高。不同大球盖菇样品的等鲜浓度值为热风干燥>冷冻干燥>微波干燥。电子舌分析显示三种干制大球盖菇的滋味具有明显差异。三种干燥方式影响大球盖菇滋味物质的含量,热风干燥和冷冻干燥有利于大球盖菇中滋味物质的保留,冷冻干燥的大球盖菇中滋味物质含量更多。In this study,the effects of hot air drying,microwave drying and freeze drying on the tasty components in Stropharia rugoso-annulata were investigated.The results showed that hot air dried S.rugoso-annulata samples had the highest levels of total free amino acid(73.57 mg/g),sweet amino acid(28.48 mg/g)and bitter amino acid(19.13 mg/g).The contents of total organic acid(241.44 mg/g),umami amino acid(10.47 mg/g),total 5'-nucleotides(10.66 mg/g)and flavor nucleotides(1.44 mg/g)in the freeze dried mushrooms were all significantly higher than those of other two dried mushrooms.The equivalent umami concentration(EUC)values of different S.rugoso-annulata samples were increased in the order of hot air drying>freeze drying>microwave drying.In addition,the electronic tongue analysis showed that there were significant differences in the taste of three kinds of dried S.rugoso-annulata samples.In conclusion,drying methods significantly influenced the contents of tasty components in dried S.rugoso-annulata.Hot air drying and freeze drying were able to preserve the tasty components in S.rugoso-annulata,freeze dried mushrooms had higher levels of tasty components.

关 键 词：大球盖菇 干燥方式 滋味物质 等鲜浓度值 电子舌 

分 类 号：TS205.1[轻工技术与工程—食品科学]