盐酥杏鲍菇最佳加工工艺研发  

Development on the Best Technology of Salted Pleurotus eryngii

作　　者：周兴 卢娟 吕祥乾 罗富聪 宋羚 罗瑞平 刘玉蓉 和悦 陈宏仙 桂明英 ZHOU Xing;LU Juan;LYU Xiangqian;LUO Fucong;SONG Ling;LUO Ruiping;LIU Yurong;HE Yue;CHEN Hongxian;GUI Mingying(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650500,China;Yunnan Plateau Characteristic Agricultural Industry Research Institute,Kunming 650500,China;Kunming Customs Technology Center,Kunming 650228,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650500 [2]云南省高原特色农业产业研究院,云南昆明650500 [3]昆明海关技术中心,云南昆明650228

出　　处：《中国食用菌》2025年第1期73-83,共11页Edible Fungi of China

基　　金：云南省重大科技专项(202202AE090034);云南省南华县食用菌产业科技特派团(202304BI090031)。

摘　　要：以新鲜杏鲍菇、面粉、淀粉、水、食盐、鸡蛋液为原料制作即食食品盐酥杏鲍菇,基于感官评价通过单因素和正交试验研究以油锅、烤箱、空气炸锅3种方式制作盐酥杏鲍菇的最佳配方和工艺,并进一步对3种优化工艺加工的盐酥杏鲍菇进行质构、营养成分和氨基酸含量的测定和比较分析。结果表明,油锅和烤箱制作的盐酥杏鲍菇在质构上差异较小,与空气炸锅相比更有弹性;烤箱和空气炸锅制作的盐酥杏鲍菇的营养价值和氨基酸含量显著高于油锅。综合分析表明,烤箱烘焙是家庭中制作盐酥杏鲍菇的首推方法,更符合健康饮食理念。Fresh Pleurotus eryngii,flour,starch,water,salt and egg liquid were used as raw materials to make the instant food salt Pleurotus eryngii.Based on sensory evaluation,single factor and orthogonal tests were conducted to study the optimized recipe and process of making salt Pleurotus eryngii in fryer,oven and air fryer.Furthermore,the texture,nutrient composition and amino acid content of the salted Pleurotus eryngii processed by three optimized methods were determined and compared.The results showed that there was little difference in texture between the salted Pleurotus eryngii made in fryer and oven,and it was more elastic than that in air fryer.The nutritional value and amino acid content of salted Pleurotus eryngensis made by oven and air fryer were significantly higher than those made by fryer.The comprehensive analysis showed that oven baking was the preferred method for making salted Pleurotus eryngii at home,which was more in line with the concept of healthy diet.

关 键 词：盐酥杏鲍菇 优化配方 优化工艺 质构 营养成分 氨基酸含量 

分 类 号：S646.1[农业科学—蔬菜学]