不同出菇温度下香菇各潮次菇产品的品质变化

Quality Change of Lentinus edodes at Every Tide Under Different Temperature

以L808为试验菌株,研究了5~15℃、10~20℃、15~25℃和10~30℃(自然常温)4个温度区间香菇第1潮、第2潮、第3潮菇产品的水分、蛋白质、可溶性总糖变化。结果表明:4个出菇温度区间,普遍以第1潮菇含水量较低,可溶性总糖含量较高,随出菇潮次的增加,香菇产品的含水量逐渐增加,最大增幅0.90%。可溶性总糖含量逐渐降低,较低出菇温度区间(5~15℃)的降幅较小,第2、第3潮菇分别较第1潮菇降低7.50%和20.00%;较高出菇温度区间(15~25℃)的第2、第3潮菇分别较第1潮菇降低35.00%和45.00%。以第2潮菇蛋白质含量最高,较第1潮菇增加7.42%~8.58%,平均增幅8.05%;较第3潮菇增加7.52%~23.79%,平均增幅12.79%。

L808,as the test stain,the product quality(include water,protein and soluble sugar content)change of Lentinus edodes at first,second and third tide under the influence of four temperature intervals(5~15℃,10~20℃,15~25℃and natural room temperature)were studied in this work.The results showed that at every temperature intervals,water content of the first tide mushroom was generally low,but with a high soluble total sugar content.The water content increased with the fruiting tide with a maximum increase of 0.90%.The total soluble sugar content decreased gradually with the fruiting tide and the minimum drop appeared at the lower fruiting temperature interval of 5~15℃.Compared with the first tide mushroom,the total soluble sugar content decreased 7.50%and 20.00%for the second and third tidemushroom,respectively.The maximum drop appeared at the higher fruiting temperature interval of 15~25℃,and the total soluble sugar content decreased 35.00%and 45.00%for the second and third tide mushroom,respectively,compared with the first tide mushroom.The second tide mushroom shows highest protein content,which increased 7.42%~8.58%(average 8.05%)and 7.52%~23.79%(average 12.79%)compared with the first tide and third tide mushroom,respectively.