预处理工艺对香菇酱制作中香菇丁质构参数和感官评价的影响

Effect of Pretreatment on Texture Parameters and Sensory Evaluation of Mushroom Stem Prepared for Mushroom Sauce

探讨香菇丁最佳质构测试条件及预处理工艺。以固液比、干燥方式、油炸温度、油炸时间、香菇丁尺寸尺寸为试验因素,以香菇丁口感、喜好性、硬度、弹性、咀嚼性为参考指标,采用单因素和正交试验确定香菇酱最佳工艺条件。试验结果表明:香菇丁最佳质构测试条件为测试速率1.0 mm/s,压缩形变量30%,停留时间5 s。聚类分析确定的硬度适宜等级:一级:>400 g,≤500 g;二级:≤400g;三级:>500 g;咀嚼性适宜等级:一级:>350 g,≤450 g;二级:≤350 g;三级:>450 g。香菇酱最佳工艺条件为煮制固液比1∶7(g/mL),干燥方式为油炸,油炸温度110℃,油炸时间5 min,香菇丁尺寸尺寸为中等尺寸(100 mm×100 mm)。

The texture test conditions and pretreatment of mushroom stem were studied by texture parameters and sensory evaluation. The solid-liquid ratio, drying methods, oil-frying temperature, oil-frying time and the size of mushroom stem were evaluated by single-factor test and orthogonal test according to the taste, preference, hardness, springiness and chewiness. The result showed that the optimal test parameters of TPA procedure were 1.0 mnds for testing speed, 30% for compression deformation, and 5 s for retention time. Hardness and chewiness of mushroom stern were divided into three classes according to cluster analysis method： first level for hardness was between 400 g and 500 g; second level was less than 400 g; third level was over 500 g; first level for chewiness was between 350 g and 450 g; second level was less than 350g; third level was over 450g. The optimum process conditions were as follows： the solid- liquid ratio of 1：7 （g/mL）, drying method of oil-frying, oil-frying temperature of l10℃, oil-frying time of 300 s, the size of mushroom of medium-size with 100 mm×100 mm.