巴楚蘑菇鸽子汤制备及其挥发性风味物质研究

Study on Preparation and Volatile Flavor Substances of Pigeon Soup with Bachu Mushroom

拟制备一种食用菌风味鸽子汤调味品,以新疆喀什特有的巴楚蘑菇为原料,对巴楚蘑菇、食盐、肉水比、炖制时间进行单因素试验和正交试验,优化工艺配方。采用顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC-MS)解析巴楚蘑菇鸽子汤的挥发性风味物质。结果表明,最佳工艺参数为巴楚蘑菇添加量8 g、食盐添加量3%、肉水比1∶10、炖制时间1.5 h,此时感官评分为90.1分,鸽子汤口感顺滑、菇香浓郁、汤色金黄。从巴楚蘑菇鸽子汤中共检测出57种挥发性物质,其中醇类5种、醛类10种、酸类8种、酮类4种、酯类4种、烯烃类5种、烷烃类17种和其他类4种,挥发性风味物质总数比巴楚蘑菇和纯鸽子汤多,添加巴楚蘑菇后汤汁不仅具有鸽子汤的特征风味,而且具有独特的蘑菇风味。该研究结果为研发方便、快捷的新型风味鸽子汤料提供了参考。

A kind of edible mushroom-flavor pigeon soup condiment is intended to prepare.Bachu mushroom,which is unique in Kashi,Xinjiang,is used as the raw material.Single factor test and orthogonal test are carried out on Bachu mushroom,salt,meat-water ratio and braising time to optimize the process formula.Headspace solid phase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS)is used to analyze the volatile flavor substances of pigeon soup with Bachu mushroom.The results show that the optimal process parameters are Bachu mushroom addition amount of 8 g,salt addition amount of 3%,meat-water ratio of 1∶10 and braising time of 1.5 h.At this time,the sensory score is 90.1 points,and the pigeon soup has smooth taste,rich mushroom aroma and golden color.A total of 57 volatile substances are detected in pigeon soup with Bachu mushroom,including 5 alcohols,10 aldehydes,8 acids,4 ketones,4 esters,5 olefins,17 alkanes and 4 others.The total number of volatile flavor substances is more than that of Bachu mushroom and pure pigeon soup.The soup added with Bachu mushroom not only has the characteristic flavor of pigeon soup,but also has a unique flavor of mushroom.The research results have provided references for the development of convenient and fast new flavor pigeon soup stock.