金针菇杏鲍菇素人造鸡块的加工工艺  

The Processing Technology of Artificial Chicken Nugget with Flammulina filiformis and Pleurotus eryngii

作　　者：卓派民 刘柳君 林诗淇 谢镓祺 林俊芳[1] 郭丽琼[1] ZHUO Paimin;LIU Liujun;LIN Shiqi;XIE Jiaqi;LIN Junfang;GUO Liqiong(College of Food Science,South China Agricultural University,Guangzhou 510640)

机构地区：[1]华南农业大学食品学院,广州510640

出　　处：《食品工业》2023年第12期67-72,共6页The Food Industry

基　　金：广东省现代农业产业技术体系创新团队建设-食用菌团队建设(2022KJ103,2023KJ103);华南农业大学大学生创新训练省级项目(S202010564099)。

摘　　要：以金针菇和杏鲍菇为原料,谷朊粉、大豆蛋白等为辅料,研究一款食用菌素人造鸡块的加工工艺。此研究选用两种具有不同特性的金针菇和杏鲍菇相结合,通过单因素试验探索焯水、捶打时间、干燥时间、干燥温度和裹粉比例对金针菇和杏鲍菇品质的影响。在单因素试验的基础上设计正交试验,优化金针菇与杏鲍菇的预处理工艺,采用部分炒制金针菇制成金针菇松,作为鸡块内部的风味来源。确定最优配方工艺:5 g杏鲍菇糜, 10 g金针菇糜, 5 g金针菇松, 1 g复配胶, 0.5 g变性淀粉, 1 g谷朊粉, 2 g面筋, 6 g水,捶打30 min,塑型,裹上面糊, 170℃油温油炸3min, 180℃复炸2 min,制得以金针菇和杏鲍菇为主要原料、蛋白质含量高的食用菌素人造鸡块。Using Flammulina filiformis and Pleurotus eryngii as raw materials,mixed with wheat gluten,soybean protein,and other auxiliary materials,explore the processing technology of a mushroom based artificial chicken nugget.This study selected two types of mushrooms with different characteristics and explored the effects of blanching,beating time,drying time,drying temperature,and coating flour on the quality of these mushrooms.On the basis of single factor experiments,design orthogonal experiments to optimize the preconditioning of F.filiformis and P.eryngii,and use partially fried to give chicken nuggets a meaty flavor.Determine the optimal process:5 g of P.eryngii paste,10 g of F.filiformis paste,5 g of F.filiformis fried floss,1 g of compound gel,0.5 g of modified starch,1 g of wheat gluten,2 g of gluten,6 g of water,beating for 30 minutes,shaping,wrapping with paste,frying at 170℃for 3 minutes,and frying at 180℃for 2 minutes.Obtain artificial chicken nuggets with high protein,which were mainly made from F.filiformis and P.eryngii.

关 键 词：素人造鸡块 金针菇 杏鲍菇 捶打 感官评定 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]