松茸燕麦营养餐加工工艺的研究

The Research Process of Tricholoma matsutake and Oats Balanced Diet

从松茸深加工综合利用的角度,利用其菌丝体提取多糖与燕麦结合,制作松茸燕麦营养餐,重点研究了松茸燕麦营养餐原辅料用量比例。从滤液比例、甜味剂、酸味剂、感官指标方面进行综合评,根据感官评定结果,由极差分析可以看出:影响口味的主要因素依次为松茸多糖液与燕麦的比例、甜味剂比例、柠檬酸比例。其中松茸多糖液与燕麦的比例主要影响色和香气;甜味剂和酸味剂主要对口感和风味影响较大。5号配方得分最高,因此确定5号为最佳配方,即:松茸多糖液与燕麦粉的比例为1∶10,柠檬酸0.04%、甜味剂比例10%。

From the view of comprehensive utilization of Tricholoma matsutake,using the polysaccharide and oats,Make balanced diet,The key research materials consumption ratio.From filtrate proportion,sweetener,citric acid,sensory indexes for comprehensive evaluation.According to the results,the main factors that affect flavor is polysaccharides and oats,Sweetener,citric acid.The highest scoring five formula,so the best recipe is Polysaccharides and oats 1∶10,citrate 0.04%,sweeteners 10%.