不同炒制条件对预制菜肴中双孢蘑菇风味的影响  

Effects of Different Stir-Fry Conditions on the Flavor of Agaricus bisporus in Ready-to-Eat Dishes

作　　者：马高兴 陶天艺 裴斐 方东路[2] 赵立艳[2] 胡秋辉 MA GaoXing;TAO TianYi;PEI Fei;FANG DongLu;ZHAO LiYan;HU QiuHui(College of Food Science and Engineering,Nanjing University of Finance and Economics/Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing 210023;College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095)

机构地区：[1]南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心/江苏高校粮油质量安全控制及深加工重点实验室,南京210023 [2]南京农业大学食品科学技术学院,南京210095

出　　处：《中国农业科学》2022年第3期575-588,共14页Scientia Agricultura Sinica

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助(CARS-20);江苏高校优势学科建设工程资助项目(PAPD)。

摘　　要：【目的】翻炒的本质是一种非稳态传热的技术,炒制过程会显著改进食品的风味。通过比较不同炒制时间和温度对一种新型预制菜肴中双孢蘑菇风味的影响,为食用菌类预制菜肴的研发生产提供数据参考。【方法】首先通过电子鼻、气相离子迁移色谱(GC-IMS)以及游离脂肪酸含量测定,评价预制菜肴中双孢蘑菇挥发性风味特征;进而利用电子舌分析结合可溶性糖(醇)、游离氨基酸、呈味核苷酸及有机酸含量测定对不同炒制条件下预制菜肴中双孢蘑菇非挥发性风味进行分析,并通过等效鲜味浓度(EUC)分析对预制菜肴鲜味强度进行评价;最终基于感官评定分析,探究在不同炒制条件下,预制菜肴中双孢蘑菇形态、色泽、风味、组织和口感的差异,根据消费者对于产品风味认知的主观性评价对不同炒制条件所得的产品。【结果】整个炒制过程可分为3个阶段,对于炒制时间可具体分为2 min、4—8 min和10 min,而随着炒制温度上升,风味也可分为3个阶段,即160—170℃、180—190℃和200℃。随着炒制时间的延长,双孢蘑菇特征气味成分1-辛烯-3醇和3-辛醇含量增加;而随着炒制温度的增加,1-辛烯-3-醇和3-辛醇含量在180℃时达到最大值。从鲜味角度来看,4 min是预制菜肴中双孢蘑菇非挥发性风味形成最佳的炒制时间。随着炒制温度的增加,鲜味和甜味在180℃达到最强。过长的炒制时间会降低预制菜肴中双孢蘑菇可溶性糖(醇)的含量,并提高有机酸的含量。而随着炒制温度的提高,可溶性糖(醇)含量先升高,后降低;有机酸则呈现出升高的趋势。另外,通过对呈味核苷酸及游离氨基酸测定,发现不同炒制条件对核苷酸影响不大,但较长时间或较高温度的处理皆会降低预制菜肴中双孢蘑菇的游离氨基酸含量。最终通过等效鲜味浓度及感官评价分析发现,当炒制时间和炒制温度分别为4 min和180℃�【Objective】As a technology with the essence of unsteady heat transfer ability,the stir-fry process could improve the flavor of food significantly.Basically,the effects of different cooking time and temperature on the flavor characterization of Agaricus bisporus in novel ready-to-eat dishes(RTE dishes)were investigated in the present study,aiming to provide data basis for the development and production of edible mushroom RTE dishes.【Method】The volatile flavors of A.bisporus under different conditions were evaluated by electronic nose firstly,followed by gas chromatography-ion mobility spectrometry(GC-IMS)and free fatty acid content determination.Then,the non-volatile flavor analyzation through electronic tongue,soluble sugar(alcohol),free amino acids,flavor nucleotides and organic acids detection,as well as the evaluation of equivalent freshness concentration(EUC)were carried out.At last,the sensory quality analysis was utilized to estimate the differences in shape,color,flavor,organization and taste of A.bisporus in novel RTE dishes under different conditions,from which the quality of different products was evaluated based on consumers’subjective perception.【Result】The whole stir-fry process could be divided into three stages,mainly including 2 min,4-8 min and 10 min based on the cooking time or 160-170℃,180-190℃and 200℃based on the cooking temperature.The contents of 1-octene-3-ol and 3-octanol were considered the characteristic odor components of A.bisporus,which increased with the extension of cooking time.On the other side,the contents of 1-octene-3-ol and 3-octanol reached the maximum value at 180℃with the increasing of cooking temperature.From the perspective of umami,the time of 4 min was the optimal time for the formation of non-volatile flavor of A.bisporus in RTE dishes.As for the cooking temperature,umami and sweet taste reached the highest peak at 180℃with the increase of the cooking temperature.Moreover,the contents of soluble sugar(alcohol)and organic acids in the RTE dishes

关 键 词：预制菜肴 炒制加工 双孢蘑菇 挥发性风味 非挥发性风味 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]