酶解香菇调味酱的研制及流变学特性研究  

Preparation and Rheological Properties of Enzyme-Hydrolyzed Lentinus edodes Flavoring Sauce

作　　者：韩笑月 许兴华 牛旭凯 许梦燕 云少君[1,2] 程艳芬 程菲儿[1] 冯翠萍 曹谨玲[1,2] HAN Xiao-yue;XU Xing-hua;NIU Xu-kai;XU Meng-yan;YUN Shao-jun;CHENG Yan-fen;CHENG Fei-er;FENG Cui-ping;CAO Jin-ling(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Key Laboratory of Edible Fungi on Loess Plateau in Shanxi Province,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]黄土高原食用菌山西省重点实验室,山西晋中030801

出　　处：《中国调味品》2024年第6期1-8,共8页China Condiment

基　　金：山西省应用基础研究项目(20210302123384);食用菌山西省科技创新重点团队(201805D131009)。

摘　　要：该研究旨在开发一种新型酶解香菇调味酱。结果表明,产品的最佳配方为食盐4.0%、白砂糖1.5%、I+G 0.6%、柠檬酸0.06%、复配增稠剂(黄原胶∶海藻酸钠为4∶6)0.8%、香料油10%。香菇调味酱的流体类型为剪切稀化的假塑性流体,具有触变性,表现为类固体的凝胶特性。此外,该香菇调味酱对DPPH自由基、羟基自由基和超氧阴离子自由基有一定的清除能力。香菇调味酱的蛋白质、脂肪、还原糖和总酸含量分别为24.81,10.20,1.80 g/100 g和6.70 g/kg。The aim of this study is to develop a new type of enzyme-hydrolyzed Lentinus edodes flavoring sauce.The results show that the optimal formula of the product is 4.0%salt,1.5%white granulated sugar,0.6%I+G,0.06%citric acid,0.8%compound thickener(xanthan gum∶sodium alginate is 4∶6)and 10%spice oil.The fluid type of Lentinus edodes flavoring sauce is shear-diluted pseudoplastic fluid with thixotropy,exhibits solid-like gel properties.In addition,the Lentinus edodes flavoring sauce has certain scavenging capacity on DPPH free radicals,hydroxyl free radicals and superoxide anion free radicals.The content of protein,fat,reducing sugar and total acids of Lentinus edodes flavoring sauce is 24.81,10.20,1.80 g/100 g and 6.70 g/kg respectively.

关 键 词：香菇 调味酱 工艺研究 流变学特性 抗氧化能力 

分 类 号：TS264.24[轻工技术与工程—发酵工程]