双孢菇重组米油炸工艺优化及其风味成分分析

Optimization of Frying Technology of Agaricus bisporus Recombinant Rice and Analysis of Its Flavor Components

为改善炒米风味,提高炒米的营养价值,本研究以双孢菇粉和籼米粉为原料,通过挤压造粒和油炸处理获得双孢菇炒米,并利用响应面法优化工艺配方,再对其营养成分和风味成分进行分析。结果表明,双孢菇炒米最佳工艺配方为:油炸温度170℃,油炸时间79 s,双孢菇粉添加量5.90%。在此基础上进行验证实验,双孢菇炒米的综合评分为86.80±0.47,与理论预测值接近。营养成分结果显示,与空白炒米相比,双孢菇炒米总淀粉含量显著下降(P<0.05),而蛋白质、脂肪和膳食纤维含量均显著上升(P<0.05),氨基酸总量也有所提高,其中的谷氨酸、天冬氨酸和精氨酸对双孢菇炒米独特风味的形成有较高贡献。此外,电子鼻和气相色谱-离子迁移谱结果显示,空白重组米、空白炒米、双孢菇重组米和双孢菇炒米共检测出包括醛类、酯类、酮类、醇类、呋喃类和酸类等53种挥发性风味物质。与空白重组米相比,空白炒米中酮类和呋喃类物质的相对含量增加;与空白炒米相比,双孢菇炒米中醛类和酮类物质的相对含量增加;与双孢菇重组米相比,双孢菇炒米中酮类、酯类和呋喃类物质的相对含量增加。

In order to improve the flavor and nutritional value of stir-fried rice,this study used Agaricus bisporus powder and indica rice powder as raw materials,and obtained Agaricus bisporus stir-fried rice by extrusion granulation and frying.Response surface methodology was used to optimize the technological formula,and then the nutritional components and flavor components were analyzed.The results showed that the best formula of stir-fried rice with Agaricus bisporus was as follows:The frying temperature 170℃,the frying time 79 s,and the addition of Agaricus bisporus powder 5.90%.On this basis,the comprehensive score of Agaricus bisporus stir-fried rice was 86.80±0.47,which was close to the theoretical prediction.The nutritional results showed that compared with the blank stir-fried rice,the total starch content of the stir-fried rice with Agaricus bisporus decreased significantly(P<0.05),while the contents of protein,fat and dietary fiber increased significantly(P<0.05),and the total amino acid content was also increased.Glutamic acid,aspartic acid and arginine made great contributions to the formation of the unique flavor of the stir-fried rice with Agaricus bisporus.In addition,the results of electronic nose and gas chromatography-ion mobility spectrometry showed that 53 volatile flavor substances including aldehydes,esters,ketones,alcohols,furans and acids were detected in blank recombinant rice,blank stir-fried rice,Agaricus bisporus recombinant rice and Agaricus bisporus stir-fried rice.Compared with blank recombinant rice,the relative contents of ketones and furans in blank stir-fried rice increased.Compared with blank stir-fried rice,the relative contents of aldehydes and ketones in Agaricus bisporus stir-fried rice increased.Compared with Agaricus bisporus recombinant rice,the relative contents of ketones,esters and furans in Agaricus bisporus stir-fried rice increased.