大球盖菇即食产品加工工艺及安全性评价  

Processing technology and safety evaluation of Stropharia rugosoannulata instant products

作　　者：王瑞 谢正林[1] 许俊齐[1] 林玉文 吴梦雅 WANG Rui;XIE Zheng-lin;XU Jun-qi;LIN Yu-wen;WU Meng-ya(Jiangsu Vocational College of Agriculture and Forestry,Jurong 212400,Jiangsu,China;Taizhou Institute of Sci.&Tech.,NJUST.,Taizhou 225300,Jiangsu,China)

机构地区：[1]江苏农林职业技术学院,江苏句容212400 [2]南京理工大学泰州科技学院,江苏泰州225300

出　　处：《湖北农业科学》2023年第11期137-142,148,共7页Hubei Agricultural Sciences

基　　金：江苏农林职业技术学院科技项目(2021kj77);江苏农林职业技术学院大学生创新创业训练项目(202113103021y)。

摘　　要：以新鲜大球盖菇(Stropharia rugosoannulata)为加工原料,研究大球盖菇即食产品硬化及赋味的加工关键工艺。结果表明,大球盖菇硬化最佳方案为在0.1%CaCl2和0.7%NaCl混合溶液中浸泡30 min;根据模糊评判结果及响应面法优化大球盖菇即食产品赋味的最佳配方为食盐添加量2.6%、辣椒油2.1%、香辛料0.6%,优化后的感官评分达(79.2±0.1)分。对大球盖菇即食产品常用的5种菊酯类农药进行检测,结果发现3种未检出,2种有检出,但检出含量远低于规定最大限量值,表明总体是安全的。该研究结果可丰富大球盖菇的加工品类,并为即食产品的感官模糊评判提供借鉴作用。The fresh Stropharia rugosoannulata was used as processing raw material to study the key processing technology of harden⁃ing and flavoring of instant products of Stropharia rugosoannulata.The results showed that the optimal solution for hardening of Stro⁃pharia rugosoannulata was to soak in 0.1%CaCl2 and 0.7%NaCl,and the treatment time was 30 min;according to the fuzzy evaluation results and response surface methodology,the optimal formula for optimizing the taste was 2.6%salt,2.1%soy sauce,and 0.6%spice.The sensory score was(79.2±0.1)points.After testing 5 kinds of pyrethrin pesticides commonly used in Stropharia rugosoannu⁃lata instant products,3 kinds were not detected and 2 kinds were detected,but the detected content was much lower than the speci⁃fied maximum limit value,indicating that they were generally safe.The research results could enrich the processing categories of Stro⁃pharia rugosoannulata and provide reference for the sensory fuzzy judgment of instant products.

关 键 词：大球盖菇(Stropharia rugosoannulata) 即食产品 响应面法 加工工艺 安全性评价 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]