减油香菇酱工艺优化及天然抗氧化剂的筛选研究  

Research on optimization of reduced oil mushroom sauceand screening of natural antioxidants

作　　者：李想 张平平 张焕 兰智翔 肖萍 胡腾蛟 Li Xiang;Zhang Pingping;Zhang Huan;Lan Zhixiang;Xiao Ping;Hu Tengjiao(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;Tianjin Chunfa Bio-technology Group Co.Ltd.,Tianjin 300300,China;Tianjin Weiqin Baijia Technology Development Co.Ltd.,Tianjin 300399,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392 [2]天津春发生物科技集团有限公司,天津300300 [3]天津味沁百家科技发展有限公司,天津300399

出　　处：《天津农学院学报》2023年第3期26-31,共6页Journal of Tianjin Agricultural University

基　　金：天津市科技计划项目(16YFNZNC00020);甘肃省平凉市苹果深加工关键技术开发项目(20ZYCGSN00450)。

摘　　要：为研究制备含油量低的香菇酱,选择适宜于减油后香菇酱的天然抗氧化剂,以新鲜香菇和黄豆酱为主要原料,研究改进护色、脱水、腌制、炒制等加工工艺,以腌制代替传统油炸工艺,通过单因素和正交试验,确定减油香菇酱最适加工工艺;并在减油香菇酱中分别添加天然抗氧化剂VE、茶多酚(TP),及化学抗氧化剂特丁基对苯二酚(TBHQ)为阳性对照,定期测定香菇酱的酸价和过氧化值,比较不同抗氧化剂的效果。结果表明:减油香菇酱的最适加工工艺护色剂添加量为Vc0.2%、柠檬酸0.1%、食盐0.75%;香菇在热风干燥45℃下脱水时间40min、腌制时间为30min,大豆油添加量50%,杀菌时间为25 min,杀菌温度为100℃。此条件下制作的香菇酱脂肪含量为36%,比同类香菇酱降低了33%。在抗氧化剂添加量均为0.01%时,茶多酚对香菇酱的抗氧化效果优于VE,添加茶多酚的香菇酱,过氧化值和酸价与对照组相比分别低了44.46%和43.31%。本研究在传统香菇酱制作工艺上进行了改进,去除了油炸,增加了腌制工艺,降低了油脂的含量,选出了适用的天然抗氧化剂—茶多酚,加工的减油香菇酱产品风味良好,具有很好的应用价值。In order to study the preparation of shiitake mushroom sauce with low oil content and select natural antioxidants suitable for reduced oil shiitake sauce,fresh shiitake mushrooms and soybean paste were used as the main raw materials to study the improvement of color protection,dehydration,pickling,and frying.Pickling instead of traditional frying technology was chosen to determine the most suitable processing technology for reduced oil mushroom sauce through single factor and orthogonal experiments;natural antioxidants VE,tea polyphenols(TP),and chemical antioxidants were added to reduced oil mushroom sauce.The oxidant tert-butyl hydroquinone(TBHQ)as a positive control,the acid value and peroxide value of the mushroom sauce were measured regularly to compare the effects of different antioxidants.The results showed that the optimal processing technology of reduced-oil mushroom sauce was Vc 0.2%,citric acid 0.1%,and salt 0.75%;the dehydration time of mushroom was 40 min;the pickling time was 30 min;the addition of soybean oil was 50%,the sterilization time was 25 min,and the sterilization temperature was 100℃.The fat content of the mushroom sauce made under this condition was 36%,which was 33%lower than the similar mushroom sauce.When the amount of antioxidant added was 0.01%,the antioxidant effect of tea polyphenols on the mushroom sauce was better than that of VE.The peroxide value and acid value of the mushroom sauce with tea polyphenols were 44.46%and 43.31%lower than those of the control group.In this study,the traditional mushroom sauce production process was improved,the frying process was removed,the pickling process was increased,the fat content was reduced And the applicable natural antioxidants were selected.The product under those conditions has a good flavor and has good application value.

关 键 词：香菇酱 减油 工艺 抗氧化 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程] TS255.36[轻工技术与工程—食品科学与工程]