玉米浆发酵液对杏鲍菇营养价值和非挥发性呈味物质含量的影响  

The effect on nutritional value and non-volatile flavor substance content of Pleurotus eryngii with fermentable corn steep liquor

作　　者：李晶[1] 郑喜群 刘晓兰[2] LI Jing;ZHENG Xi-qun;LIU Xiao-lan(Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;Qiqihar University,Qiqihar,Heilongjiang 161006,China)

机构地区：[1]黑龙江八一农垦大学,黑龙江大庆163319 [2]齐齐哈尔大学,黑龙江齐齐哈尔161006

出　　处：《食品与机械》2021年第12期46-51,共6页Food and Machinery

基　　金：黑龙江省百千万工程玉米重大科技专项(编号:2019ZX06B02);中央支持地方高校发展改革资金高水平人才项目(编号:2020GSP08);粮食副产物加工与利用教育部工程研究中心项目资助。

摘　　要：目的:拟以玉米浆发酵液部分替代麸皮用于培养杏鲍菇,提高玉米浆的综合利用价值。方法:在杏鲍菇培养基质中添加6%玉米浆发酵液替代传统基质部分氮源,测定子实体营养价值和氨基酸、有机酸、可溶性糖醇、5′-核苷酸等非挥发性呈味物质含量的差异。结果:试验组和对照组杏鲍菇氨基酸CS值分别为50.31和48.93,BV值分别为157.99和144.61,NI值分别为30.8和28.0,EAARR值分别为0.854和1.025,在多评价体系下试验组营养价值高于对照组;试验组呈味氨基酸含量24.187 g/100 g、可溶性糖醇含量32.14 g/100 g、有机酸含量4277.258 mg/kg、5′-核苷酸含量280.05 mg/100 g均高于对照组,综合分析等量鲜味浓度EUC试验组(595.14 g MSG/100 g)鲜味呈鲜效果较对照组(565.65 g MSG/100 g)突出,处于第二水平,鲜味明显,呈强烈的鲜味。结论:采用玉米浆发酵液部分替代传统培养杏鲍菇基质中的氮源,能显著提高杏鲍菇子实体营养价值和非挥发性呈味物质含量。Objective:In order to improve the comprehensive utilization value of corn steep liquor,fermentable corn steep liquor was used to partially replace bran for cultivation of Pleurotus eryngii.Methods:6 percent of the nitrogen source in the traditional matrix was replaced by fermentable corn steep liquor in the cultivation of P.eryngii,and the differences in non-volatile flavor composition and nutritional value were analyzed by measuring the content and composition of free amino acids,organic acids,soluble glycol,5'-nucleotides.Results:The results showed that the chemical scores of P.eryngii amino acids were 50.31 and 48.93,the BV values were 157.99 and 144.61,and the NI values were 30.8 and 28.0 respectively;EAARR values were 0.854 and 1.025,and the nutritional value of the experimental group was higher than that of the control group under the multi-evaluation system,in which the content of aromatic amino acids was 24.187 g/100 g;the soluble glycol content was 32.14 g/100 g,and the organic acid content was 4277.258 mg/kg,5'-nucleotide content was 280.05 mg/100 g were higher than the control group.Comprehensive analysis of the equivalent umami concentration EUC experimental group(595.14 g MSG/100 g)umami higher effect than the control group(565.65 g MSG/100 g),and the umami taste was obvious and strong.Conclusion:The nutrient value and the content of non-volatile flavoring substances in the fruiting body of P.eryngii could be significantly increased by using corn slurry fermentation liquid to partially replace the nitrogen source in the traditional culture medium.

关 键 词：玉米浆 杏鲍菇 营养价值 呈味物质 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]