黑皮鸡枞菌复合调味膏加工工艺研究

Research on Processing Technology of Oudemansiella raphanipes Flavoring Paste

以黑皮鸡枞菌酶解液美拉德中间体为调味基料,开发一种膏状调味料产品。选用菇脂比、玉米淀粉添加量、麦芽糊精添加量3个因素,以质地评分为指标确定调质配方;选用食盐添加量、洋葱粉添加量、大蒜粉添加量3个因素,以感官评分为指标确定调味配方并进行优化。通过单因素试验评估调味膏的感官评分,以初步确定复合调味膏配方,并基于正交分析进行进一步优化。最终确定调味膏配方为菇脂比为6.5:1,各辅料添加量为食盐2.5%,玉米淀粉2.5%,麦芽糊精2.5%,洋葱粉0.8%,大蒜粉1.3%。制得的黑皮鸡枞菌调味膏按照1:40冲调后鲜香可口,肉香十足,有黑皮鸡枞菌特有的蘑菇香气,风味极佳。研究结果可为黑皮鸡枞菌食品加工提供参考依据。

A paste seasoning product was developed using Maillard intermediate of the enzymatic hydrolysate of Oudemansiella raphanipes(O.raphanipes) as the seasoning base.The addition amount of corn starch,maltodextrin,as well as the ratio of O.raphanipes and chicken fat were taken as the three factors to determine the texture formula using the texture score as the index.The seasoning formula was optimized by single-factor experiment(including the addition amount of salt,onion powder and garlic powder) and orthogonal analysis and the sensory score was taken as the index.The results showed that the formula of O.raphanipes flavorings paste was as follows:the ratio of O.raphanipes to chicken fat 6.5:1,the addition amount of salt 2.5%,corn starch 2.5%,maltodextrin 2.5%,onion powder 0.8%,and garlic powder 1.3%.The O.raphanipes flavorings paste were fresh and delicious after being prepared at the concentration of 1:40,with full fleshy aroma,unique mushroom aroma of O.raphanipes,and excellent flavor.The results can provide an excellent reference for the food processing of O.raphanipes.