生长模式对地木耳营养品质的影响  

Effects of different growth patterns on nutritional quality of Nostoc commune

作　　者：谢杰菲 汪超 邓中洋 XIE Jie-fei;WANG Chao;DENG Zhong-yang(School of Biological Engineering and Food,Hubei University of Technology,Wuhan,Hubei 430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《食品与机械》2023年第7期180-185,共6页Food and Machinery

基　　金：湖北省重点研发计划项目(编号:2022BBA006)。

摘　　要：目的:用人工养殖地木耳替代其野生资源,保护自然环境。方法:对室内、室外培养及野生地木耳的生化组成、质构特性和感官品质进行比较,同时用室外培养葛仙米在上述3个方面作为对照。结果:野生条件下地木耳干湿重比最大(2.42%),且硬度和弹性最高,分别为1.184 N和78.5%;室外地木耳藻红蛋白和多糖含量最低,分别为0.19%和24.45%,野生地木耳别藻蓝蛋白和蛋白质含量最低,分别为0.33%和20.33%,室内地木耳叶绿素含量和藻蓝蛋白含量最高,分别为0.82%和2.75%;同时,感官评价结果显示人工培养地木耳口感与野生地木耳无显著差异(P<0.05)。结论:人工培养的地木耳完全可替代野生资源用于食用及产品的深加工。Objective:Replacing wild resources with artificially cultivated Nostoc commune to protect the natural environment.Methods:Compare the biochemical composition,texture characteristics,and sensory evaluation of indoor,outdoor cultivation and wild N.commune,while using outdoor cultivation of Nostoc sphaeroides as a control in the above three aspects.Results:The ratio of dry weight to wet weight of wild N.commune was the largest(2.42%),and its hardness and elasticity were the highest,which were 1.184 N and 78.5%,respectively.The content of phycoerythrin and polysaccharide of outdoor N.commune were the lowest,which were 0.19%and 24.45%,respectively.The allophycocyanin and protein contents of wild N.commune were the lowest,which were 0.33%and 20.33%respectively.The chlorophyll and phycocyanin contents of indoor N.commune were the highest,which were 0.82%and 2.75%,respectively.At the same time,the sensory evaluation results showed that there was no significant difference in the taste of N.commune among the different growth patterns(P<0.05).Conclusion:Artificial cultivated N.commune can completely replace wild resources for consumption and further processing of products.

关 键 词：地木耳 室内栽培 室外栽培 野生 生化组成 感官评价 质构特性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]