食用菌添加对自贡冷吃兔品质与风味影响研究-《中国调味品》

文章信息/Info

Title:: Study on the effect of edible fungus on the quality and flavor of Zigong Spicy rabbit

摘要:: 为探究茶树菇、香菇、杏鲍菇、蟹味菇的添加对冷吃兔的感官特性及风味物质的影响，在传统冷吃兔制作工艺基础上，分别添加茶树菇、香菇、杏鲍菇、蟹味菇到冷吃兔中。通过感官评价得出香菇为最优食用菌。通过正交试验优化加工工艺关键因素，最终确定最佳食盐的添加量为5 g/500 g、味精的添加量为3 g/500 g、兔肉与香菇的添加比例为6：4。在此条件下，兔肉的氨基酸态氮和pH值较常规冷吃兔产品有所提高。通过顶空固相微萃取和GC-MS检测改进冷吃兔风味物质组成，共检测出49种风味物质，相比常规冷吃兔产品增加了3种香菇特征性风味物质，同时具有特征风味的醚类和酮类相对含量达到12.59%和5.47%

Abstract:: in order to explore the effect of the addition of tea tree mushroom, Lentinus edodes, Pleurotus eryngii and crabs mushroom on the sensory characteristics and flavor substances of spicy rabbit meat, tea tree mushroom, Lentinus edodes, apricot abalone mushroom and crabs mushroom were added to the spicy rabbit meat respectively on the basis of the traditional spicy rabbit production technology. According to sensory evaluation, Lentinus edodes is the best edible fungus. Through the orthogonal test, the key factors of processing technology were optimized, and finally the optimal amount of salt was 5g / 500g, the amount of monosodium glutamate was 3 g / 500g, and the proportion of rabbit meat and mushroom was 6:4. Under these conditions, the amino acid nitrogen and pH value of rabbit meat were higher than that of the conventional spicy rabbit products, and the composition of flavor substances was 49. Compared with the conventional spicy rabbit products, there were 3 kinds of mushroom characteristic flavor substances, among which the relative contents of ether and ketone with characteristic flavor were 12.59% and 5.47%.