香菇速食酸汤块的研制及其品质分析

Preparation and Quality Analysis of Instant Lentinus edodes Sour Soup Cubes

为拓宽贵州特色风味发酵酸汤的开发及利用领域,研制一款兼有酸汤、香菇风味且食用方便、营养健康的速食汤块。首先通过单因素试验和正交试验确定其最优配比,再分析产品的理化指标、质构特性和挥发性成分。结果表明,香菇速食酸汤块的最优配方(以添加水的质量计)为35%酸汤、40%香菇和1.82%辅料(味精∶姜末∶食盐为1∶1∶2.4)。最终产品的蛋白质、脂肪和还原糖含量分别为(3.77±0.016),(4.04±0.32),(3.97±0.19)g/100 g;菌落总数≤1×10^(3) CFU/g,大肠菌群、金黄色葡萄球菌等均未检出。汤块中菌菇复水后的咀嚼度高于新鲜香菇(P<0.05),而弹性和硬度无显著差异,说明加工后的产品具有较好的弹性和口感;产品的颜色呈瓦红色,比传统酸汤的色泽更鲜亮;氮氧化物(R2)、无机硫化物、吡嗪类、萜烯类物质(R7)是汤料中主要的风味组分。研制的香菇速食酸汤块色泽良好,整体风味独特,品质较好,不仅丰富了地方民族风味酸汤系列产品,而且对香菇的精深加工产业提供了有益参考。

In order to broaden the development and utilization field of fermented sour soup with Guizhou's characteristic flavor,an instant soup cube with the flavor of sour soup and Lentinus edodes,convenient eating,nutrition and health is developed.Firstly,the optimal ratio is determined through single factor test and orthogonal test,and then the physicochemical indexes,texture characteristics and volatile components of the product are analyzed.The results show that based on the mass of added water,the optimal formula for instant Lentinus edodes sour soup cubes is 35% sour soup,40% Lentinus edodes and 1.82% auxiliary materials(monosodium glutamate∶minced ginger∶salt is 1∶1∶2.4).The content of protein,fat and reducing sugar of the final product is(3.77±0.016),(4.04±0.32),(3.97±0.19)g/100 g respectively,the total number of colonies is≤1×10^(3)CFU/g,and Escherichia coli and Staphylococcus aureus are not detected.The chewiness of Lentinus edodes in the soup cubes after rehydration is higher than that of fresh Lentinus edodes(P<0.05),and there is no significant difference in elasticity and hardness,indicating that the processed products have better elasticity and taste.The color of the product is tile red,which is brighter than the traditional sour soup.Nitrogen oxides(R2),inorganic sulfides,pyrazines and terpenes(R7)are the main flavor components in the soup.The instant Lentinus edodes sour soup cubes developed in this study have good color,unique overall flavor and good quality,which has not only enriched local ethnic flavor series products,but also provided beneficial references for the deep processing industry of Lentinus edodes.