羊肚菌菌汤熬制工艺优化及其风味成分分析

Optimization of the boiling process of Morchella soup and its flavor composition analysis

本文以羊肚菌子实体为原料,分别选取新鲜羊肚菌与干制羊肚菌,采用不同料液比(1∶20、1∶40、1∶60、1∶80、1∶100 g/m L)熬制菌汤,分析新鲜羊肚菌与干制羊肚菌菌汤的固形物溶出率和色差、呈味核苷酸含量以及所得菌汤氨基酸,获得优化工艺:在温度为95℃条件下,料液比1∶40 g/m L时熬制60 min。优化工艺后所得鲜菌菌汤可溶性固形物溶出率较高,达40.89%,氨基酸总含量为199.126 mg/100 g,必需氨基酸比重达38.63%,色泽良好,营养丰富,味道鲜美。

In this paper,fresh Morchella and dried Morchella were selected as raw materials to process bacteria soup.Different ratios of raw material to water（ 1 ∶ 20,1 ∶ 40,1 ∶ 60,1 ∶ 80,1 ∶ 100 g/m L） were used to boil the bacteria soup. Analysis of the dissolution rate of solid matter、color difference、the content of flavor nucleotides and amino acid of the soups to access the optimization processing technology. The optimum processing technology was obtained as follows： cooking temperature 95 ℃,solid-to-liquid ratio 1∶ 40 g/m L,length of cooking time 60 min.Under the optimization process condition,the dissolution ratios of solids was 40.89% in fresh Morchella soup. In the soup,the content of amino acid was 199.126 mg/100 g,in which the proportion of essential amino acids 38.63%. As a whole,the Morchella soup had good color,was rich in nutrition and was delicious in taste.