[1]刘树萍,陆家慧,方伟佳.熬制工艺对鲜金针菇菌汤品质的影响[J].中国调味品,2021,46(1):31-38.
 Effect of Decocting Technology on the Quality of Flammulina Velutipes Soup[J].CHINA CONDIMENT,2021,46(1):31-38.
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熬制工艺对鲜金针菇菌汤品质的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
31-38
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Effect of Decocting Technology on the Quality of Flammulina Velutipes Soup
作者:
刘树萍陆家慧方伟佳
文献标志码:
A
摘要:
本文以金针菇为原料,通过单因素结合正交的实验方法,分析不同制作工艺对鲜金针菇的感官评价、固形物溶出率、色差以及挥发性气味影响。通过单因素实验得出最佳条件为料液比1:40,熬制温度90℃,熬制时间45 min ,盐的用量2 g。在此数据基础上设计并进行正交实验从而获得鲜金针菇菌汤优化工艺为料液比1:40,熬制温度95℃,熬制时间40 min,盐的用量2 g。此工艺条件下鲜菌菌汤感官评价及固形物溶出率较高,色泽良好,营养丰富,味道鲜美。同时,通过电子鼻对菌汤的挥发性物质测定,并对所得数据进行主成分分析,分析结果证明在不同工艺条件下菌汤的挥发性物质不同。
Abstract:
Using flammulina velutida as raw material, the effects of different production processes on sensory evaluation, solid dissolution rate, color difference and volatile odor of flammulina velutida were analyzed by single factor and orthogonal experimental method. The best condition was obtained by single factor experiment as the ratio of material to liquid 1:40, the boiling temperature was 90℃, the boiling time was 45 min, and the amount of salt was 2 g. On the basis of this data, the orthogonal experiment was designed and carried out to obtain the optimized technology of fresh flammulina mushroom soup: solid-liquid ratio of 1:40, boiling temperature of 95℃, boiling time of 40 min, and amount of salt of 2 g. Under the condition of this technology, the sensory evaluation of fresh fungus soup and the dissolution rate of solids are relatively high, with good color, rich nutrition and delicious taste. At the same time, the electronic nose was used to determine the volatile substances of the broth, and the obtained data were analyzed by principal component analysis. The results showed that the volatile substances of the broth were different under different technological conditions
更新日期/Last Update: 2021-01-22