黑皮鸡枞魔芋粉的加工工艺研究  

Study on the Processing Technology of Oudemansiella raphanipes Konjak Powder

作　　者：杨梅花[1] 赵令江 贾曼曼 莘海亮[1] 邹波[1] 李民和[1] YANG Meihua;ZHAO Lingjiang;JIA Manman;XIN Hailiang;ZOU Bo;LI Minhe(Qiandongnan Nationalities Polytechnic,Kaili 556000,China)

机构地区：[1]黔东南民族职业技术学院,贵州凯里556000

出　　处：《食品安全导刊》2023年第17期138-141,共4页China Food Safety Magazine

基　　金：2021年食用菌产学研融合项目(黔菌产学研融合[2021]17号)。

摘　　要：黑皮鸡枞菌肉质脆嫩,味道鲜美,含有丰富的营养物质。本文以黑皮鸡枞菌粉、魔芋精粉、木耳粉、阿斯巴甜、赤藓糖醇、黑芝麻粉和黑米粉为原辅料,感官评分为指标,采用单因素实验及正交实验研究黑皮鸡枞菌粉、阿斯巴甜、黑芝麻粉的添加量对黑皮鸡枞菌魔芋粉感官品质的影响,来确定黑皮鸡枞菌魔芋粉的最佳配方。结果表明,最优配方为黑皮鸡枞菌粉添加量6 g,魔芋精粉添加量6 g,木耳粉添加量2 g,阿斯巴甜添加量0.015 g,赤藓糖醇添加量1.2 g,黑芝麻粉添加量5 g,黑米粉添加量4 g。采用此配方制得的黑皮鸡枞魔芋粉冲调性能好、口感细腻、风味较佳。Oudemansiella raphanipies has crispy and tender meat,a delicious taste,and rich nutrients.In this paper,Oudemansiella raphanipies powder,konjak mannan,agaric powder,aspartame,erythritol,black sesame powder,black rice flour were used as raw materials,and the sensory scores were used as response values.Single factor experiment and orthogonal experiment were used to study that the effect of the amount with of Oudemansiella raphanipies powder,aspartame,black sesame powder on sensory quality,in order to determine the optimal formula for Oudemansiella raphanipes konjack powder.The results showed that the optimal formula of the product is 6 g of Oudemansiella raphanipes powder,6 g of konjak mannan,2 g of agaric powder,0.015 g of aspartame,1.2 g of erythrose,5 g of black sesame powder and 4 g of black rice flour.The Oudemansiella raphanipes konjack powder prepared with this formula has good blending performance,delicate taste,and better flavor.

关 键 词：黑皮鸡枞菌 魔芋精粉 加工工艺 感官评定 

分 类 号：TS205[轻工技术与工程—食品科学]