杏鲍菇精粉加工技术的研究

Study on Processing Technology of the Pleurotus Eryngii Power

以杏鲍菇酶法提取液为试验原料,采用喷雾干燥技术加工杏鲍菇精粉。通过L9(34)正交试验设计优化得到最优的喷雾干燥条件为:进风温度190℃,进料速度15.0mL/min,物料中固形物含量30.0%。在此最优条件下加工所得杏鲍菇精粉的感官模糊综合评价H值为0.8373,得率90.1%。对杏鲍菇精粉的基本物性和营养成分进行分析,结果表明,杏鲍菇精粉组织形态均匀细腻、速溶性好且含水量低;氨基酸、多糖、呈味核苷酸和矿物质含量均较高,人体所必需氨基酸和呈鲜氨基酸分别占氨基酸总量的33.1%和47.9%,具有味道鲜美的特性和较高的营养保健功能。

pleurotus eryngii enzymatic extract liquid as test materials, using spray drying technology processing pleurotus eryngii powder. According to the pre-experiments and L9 （34） orthogonal experi-mental design optimization, get the optimum conditions of the spray drying： inlet air temperature 190 ℃ ,feed rate 15.0mL/min, 30.00% of the solids content in the material. Under the above of opti-mal conditions, pleurotus eryngii powder sensory fuzzy comprehensive evaluation of H = 0. 8373, yield 90.1 M. Analysis the basic physical and nutritional ingredients of the pleurotus eryngii , the re-sults show that, pleurotus eryngii powder morphology even delicate, Instant good and low water con-tent; Amino acids, polysaccharides, flavor nucleotides and mineral content were higher, necessary for the body amino acids and fresh amino acids were 33.1% and 47.9% of the total amino acids, with a delicious characteristics and high nutrition and health function.