Effects of drying methods on flavor components of Lentinus edodes and Pleurotus eryngii
-
摘要: 采用热风干燥、自然干燥、真空干燥、真空冷冻干燥工艺对新鲜香菇、杏鲍菇进行干燥处理,分析不同干燥方式对其感官质量及其风味物质（主要包括可溶性糖、游离氨基酸和呈味核苷酸）的影响。发现真空干燥处理得到的干品具有浓郁的蘑菇风味,游离单糖增加,游离氨基酸含量高,且含有较高的鲜味核苷酸5’-GMP。真空干燥法得到的干制蘑菇更适合调味品的开发。Abstract: Organoleptic quality, soluble sugar, free amino acids and taste nucleotides in Lentinus edodes and Pleurotus eryngii dried by different methods (hot air, natural air, vacuum and freeze drying) were investigated.The results showed that compared with other samples, the vacuum-dried samples had rich mushroom flavor, high content of free monosaccharides and free amino acids, contained more 5'-GMP. Hence, the vacuum-dried samples were more suitable to the development of mushroom seasoning.
-
Keywords:
- Lentinus edodes /
- Pleurotus eryngii /
- drying method /
- flavor components
-
[1] 戴晓梅, 李思义.食用菌的功能性成分与利用[J].蔬菜, 2000 (9) :33-34. [2] 游兴勇, 许杨, 李燕萍.食用菌非挥发性呈味物质的研究[J].中国调味品, 2008 (8) :32-35, 47. [3] MauJ L.The umami tasteof edible and medicinal mushrooms[J].International Journal of Medicinal Mushrooms, 2005 (7) :113-119.
[4] 张士罡, 金丽, 仇超.食用菌保鲜妙法多[J].农民致富之友, 2003 (8) :16. [5] 邢作山, 李洪忠.食用菌干制加工技术[J].中国食用菌, 2009, 28 (3) :56-57. [6] 中华人民共和国卫生部.GB 5009.3-2010食品安全国家标准食品中水分的测定[S].北京:中国标准出版社, 2010. [7] Hammanmi C, Frederic R, Marin M.Process quality optimization of the vacuum freeze-drying of apple slices by the response surface method[J].International Journal of Food Science Technology, 1999, 34:145-160.
[8] 中华人民共和国商业部.GB 8859-1988脱水蘑菇标准[S].北京:中国标准出版社, 1988. [9] 周帅, 薛俊杰, 刘艳芳, 等.高效阴离子色谱-脉冲安培检测法分析食用菌中海藻糖、甘露醇和阿糖醇[J].食用菌学报.2011, 18 (1) :49-52. [10] 天津轻工业学院, 大连轻工业学院, 无锡轻工业大学, 等.工业发酵分析[M].北京:中国轻工业出版社, 1980 (9) :84-86. [11] Taylor M W, Hershey R A, Levine R A, et al.Improved methodof resolving nucleotides by reverse phase high performance liquid chromatography[J].Journal of Chromatography A, 1981, 219:133-139.
[12] 刘志芳, 汪文科, 王治江, 等.不同干燥方法对鸡腿菇干制品品质的影响[J].食品与发酵工业, 2012, 38 (4) :108-111. [13] 刘玉环, 刘志芳, 王治江, 等.不同干燥方式对双胞蘑菇干制品质量的影响[J].食品科技, 2011, 36 (10) :72-74. [14] Joseph A M.Mushroomflavor[J].Journal of Agriculturaland Food Chemistry, 1981, 29 (1) :1-4.
[15] Chen H K.Studies on the characteristics of taste-active components in mushroom concentrate and its powderization[D].Taichung, Taiwan:National Chung-Hsing University, 1986.
[16] Mau J L, Chyau C C, Li J Y, et al.Flavor compounds in straw mushrooms volvariella volvacea harvested at different stages of maturity[J].J Agric Food Chem, 1997, 45:4726-4729.
[17] 张树庭, 黄步汉.食用菌的营养价值第二讲食用菌氨基酸[J].食用菌, 1986 (2) :45-46. [18] 王延辉, 杨文鸽, 徐培芳.干燥条件对鳗鲞风味成分的影响[J].食品科学, 2012, 33 (2) :11-15.
计量
- 文章访问数: 144
- HTML全文浏览量: 23
- PDF下载量: 870
下载:
