调理平菇的色泽保存和风味改进的研究

A Study on Color Conserve and Flavor Improvement of Oyster Mushroom Products

DOI：

中文关键词: 调理平菇 食用胶 风味 感官评定

英文关键词: oyster mushroom edible gums flavor sensory evaluation

基金项目:国家自然科学基金项目(20776062)

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中文摘要:

针对平菇季节性强和不耐贮藏的特点,对平菇软包装调味产品的护色及风味改进进行了研究,通过色差分析得到最佳护色方法为0.07g/dL抗坏血酸+0.1g/dL柠檬酸;通过单因素及L9(34)正交试验,采用感官评定、质构分析以及GC-MS分析得到最佳配方为:食用胶质量分数为1.8%、复配(卡拉胶:魔芋粉)比例3∶1(g∶g)、肉粉质量分数为1%、蘑菇香精质量分数为0.2%。

英文摘要:

The color conserves and flavor improvement of oyster mushroom soft packaged products were studied in this manuscript.The optimum method of color conserve was 0.07% ascorbic acid and 0.1% citric acid.The single factor experiment and L9(34)orthogonal experiment were carried out to optimize the process conditions.And the best formula assessed by sensory evaluation together with texture measurement and GC-MS analysis were as follows: edible gums 1.8%,mixed ratio(Carrageenan:Konjac Gum) 3∶1,meat powder 1% and mushroom essence 0.2%.

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