混合菌株发酵香菇下脚料调味品的研制

Development of Lentinus edodes Waste Condiment by Mixed Strains Fermentation

文章以香菇加工过程中产生的副产物香菇脚为研究对象,添加嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌、鼠李糖乳杆菌和植物乳杆菌5种复合菌株对加工过的香菇脚进行发酵,粉碎后将发酵过的菇类下脚料粉末作为天然提鲜调味品。在前期样品处理过程中,研究在开发过程中各工艺参数对产品感官品质的影响。选取真空微波干燥时间、油炸时间和油炸温度进行正交试验设计,采用Box-Behnken设计进行方差分析得到模拟回归模型;通过响应面法分析得到最佳工艺参数为:真空微波干燥时间3.5 min,油炸时间5.6 min,油炸温度165℃。该研究为香菇脚等副产物的加工利用和今后的产品开发提供了思路参考和基础数据。

In this paper,the by-product of Lentinus edodes stem produced during the processing of Lentinus edodes is taken as the research object.Five compound strains,such as Streptococcus ther mophilus,Lactobacillus acidophilus,Lactobacillus casei,Lactobacillus rhamnosus and Lactobacillus plantarum are added to ferment the processed Lentinus edodes stem.After crushing,the fermented Lentinus edodes waste powder is used as natural freshness improvement condiment in the early stage of sample treatment,the effects of process parameters on the sensory quality of products during the development process are studied.The vacuum microwave drying time,frying time and frying temperature are selected to carry out orthogonal experimental design,and Box-Behnken design is used to carry out variance analysis to obtain the simulation regression model.The optimal technological parameters are obtained by response surface method as follows:vacuum microwave drying time is 3.5 min,frying time is 5.6 min,frying temperature is 165℃.This study has provided ideas and basic data for the processing and utilization of by-products such as Lentinus edodes stem and future product development.