香菇牛肉酱加工工艺优化及其品质研究  

Optimization of Processing Technology of Lentinus edodes Beef Sauce and Study on Its Quality

作　　者：林志荣 陈家全 LIN Zhi-rong;CHEN Jia-quan(Management Academy of China Cooperatives,Beijing 100028,China;Wuhan University of Bioengineering,Wuhan 430415,China)

机构地区：[1]中华全国供销合作总社管理干部学院,北京100028 [2]武汉生物工程学院,武汉430415

出　　处：《中国调味品》2025年第4期170-174,182,共6页China Condiment

基　　金：湖北省科技厅2022年项目(T2022046)。

摘　　要：香菇是我国食用菌产量最高的物种之一,富含多种生物活性物质,尤其是香菇中所含的多糖类和萜类化合物能够有效提高机体免疫力。近些年,我国香菇的栽培面积逐年扩大,由于产品种类单一,加之食用菌种类的增多,香菇销售开始逐渐下降。为了开发香菇相关副产业,该研究对香菇牛肉酱加工工艺进行优化,同时对香菇牛肉酱贮藏过程中的品质变化进行分析对比。经过研究发现,当亚硝酸钠添加量为0.015%、异VC钠添加量为0.02%、复合磷酸钠添加量为0.20%、食盐添加量为5%、I+G添加量为0.02%、白砂糖添加量为3%、香菇粒添加量为20%、黄豆酱添加量为30%、肉块大小为0.4 cm^(3)时,香菇牛肉酱的感官评分最高。分析不同温度(20,30,40℃)下香菇牛肉酱在贮藏过程中菌落总数、过氧化值和酸价的变化,发现香菇牛肉酱的菌落总数、过氧化值和酸价随着贮藏时间的延长和温度的升高而不断增加,说明低温环境能够有效延长香菇牛肉酱的贮藏期。Lentinus edodes is one of the species with the highest yield of edible fungi in China.It is rich in a variety of bioactive substances,especially the polysaccharides and terpenoids contained in Lentinus edodes,which can effectively improve the body's immunity.In recent years,the cultivation area of Lentinus edodes in China has expanded year by year.Due to the single product variety and the increase in the number of edible fungi,the sales of Lentinus edodes have begun to decline gradually.In order to develop Lentinus edodes related by-products,in this study,the processing technology of Lentinus edodes beef sauce is optimized,and the quality changes of Lentinus edodes beef sauce during storage are analyzed and compared.Through research,it is found that when the addition amount of sodium nitrite is 0.015%,the addition amount of sodium erythorbate is 0.02%,the addition amount of sodium phosphate is 0.20%,the addition amount of salt is 5%,the addition amount of I+G is 0.02%,the addition amount of white granulated sugar is 3%,the addition amount of Lentinus edodes granules is 20%,the addition amount of soybean paste is 30%,and the beef size is 0.4 cm^(3),the sensory score of Lentinus edodes beef sauce is the highest.The changes of total bacterial count,peroxide value and acid value of Lentinus edodes beef sauce during storage are analyzed at different temperatures(20,30,40℃).It is found that the total bacterial count,peroxide value and acid value of Lentinus edodes beef sauce increase with the increase of storage time and temperature,indicating that low-temperature environment can effectively extend the storage period of Lentinus edodes beef sauce.

关 键 词：香菇牛肉酱 加工工艺 优化 品质 贮藏期 

分 类 号：TS264.24[轻工技术与工程—发酵工程]