美味牛肝菌汤的熬制工艺及风味基料配方研究

Cooking process and flavoring base formula of Boletus edulis soup

为研究美味牛肝菌汤及其固体风味基料的制作工艺,以美味牛肝菌为原料,采用单因素试验及响应面法优化美味牛肝菌汤的最佳熬制工艺参数,通过顶空固相微萃取-气质联用技术(HS-SPME-GC-MS)检测菌汤冻干粉的挥发性风味物质组成,并以菌汤冻干粉为基料,采用均匀设计研制美味牛肝菌汤固体风味基料配方。结果表明,美味牛肝菌汤的最佳熬制工艺为料液比1∶74(g∶mL)、熬制温度70℃、熬制时间50 min,在此优化条件下,蛋白质溶出率达到20.12%。采用HS-SPME-GC-MS从菌汤冻干粉中共检出29种挥发性风味物质,其中酮类化合物相对含量最高,占31.66%。美味牛肝菌汤固体风味基料的最佳配方为食盐4.5%、白砂糖3.0%、味精1.8%、柠檬酸0.1%,在此优化条件下,研制的美味牛肝菌汤固体风味基料色泽均匀、风味独特、无异味,综合品质佳,感官评分为93.22分。

In order to study the production process of Boletus edulis soup and its solid flavor base material,using B.edulis as raw material,the optimal cooking process parameters of B.edulis soup were optimized by single factor tests and response surface method,the volatile flavor components of the B.edulis soup lyophilized powder were detected by headspace-solid phase microextraction-gas chromatography mass spectrometry(HS-SPME-GC-MS),and using B.edulis soup lyophilized powder as base material,the solid flavor base formula of B.edulis soup was developed by uniform design.The results showed that the optimal cooking process of B.edulis soup was as follows:solid and liquid ratio 1∶74(g∶ml),cooking temperature 70℃and time 50 min.Under these optimal conditions,the protein dissolution rate reached 20.12%.A total of 29 volatile flavor compounds in B.edulis soup lyophilized powder were detected by HS-SPME-GC-MS,and the relative contents of ketone compounds were the highest,accounting for 31.66%.The optimal formula of solid flavor base material of B.edulis soup was salt 4.5%,sugar 3.0%,monosodium glutamate 1.8%,and citric acid 0.1%.Under the optimal conditions,the solid flavor base of the B.edulis soup had uniform color,unique flavor,no odor,good comprehensive quality,and the sensory score was 93.22.