摘要 本文在不同漂烫温度和漂烫时间下对新鲜双孢蘑菇实施低温漂烫、超声和处理液浸渍等预处理后再进行炒制,研究不同预处理条件对炒制后双孢蘑菇色值、质构的影响,通过正交试验优化预处理工艺并研究联合预处理对双孢蘑菇挥发性风味的影响。结果表明,与未漂烫组相比,经过柠檬酸(5 g/L)和氯化钙(10 g/L)复合溶液低温漂烫(65℃)15 min处理后,双孢蘑菇L~*值提升40.77%,硬度值提升43.24%,主要挥发性风味物质是苯甲醇、苯甲醛、苯乙醛、1-辛烯-3醇、3-辛酮等,与未漂烫组相比具有蘑菇特征香气的八碳化合物增加76.3%,反,反-2,4-癸二烯醛等不良风味显著减少(P<0.05)。该研究为食用菌预制菜肴加工的产业化、标准化提供理论依据。 During the processing of ready-to-eat dishes,the quality of mushroom will deteriorate.In this paper,in order to solve this problem,the effect of low temperature blanching,ultrasonic treatment and preparation dipping solution on the color value and texture of Agaricus bisporus in ready-to-eat dishes were studied under different bleaching temperatures and times.After being cooked,the pretreatment was optimized by orthogonal experiment and the effect on the volatile flavor of Agaricus bisporus was studied.The results showed that the L*and the hardness value of Agaricus bisporus increased by 40.77%and 43.24%after being bleached at low temperature(65℃)in a compound solution of citric acid(5 g/L)and calcium chloride(10 g/L)for 15 minutes.The main volatile flavor of Agaricus bisporus were benzyl alcohol,benzaldehyde,phenylacetaldehyde,1-octene-3 alcohol,3-octanone and other substances.Compared with the unblanched group,the eightcarbon compounds with mushroom-like aroma such as 1-octene-3 alcohol and 3-octanone increased by 76.3%.Also,Trans-2,4-decadienal and other undesirable flavors were significantly reduced(P<0.05).This research would provide a theoretical basis for the industrialization and standardization of edible fungi as raw materials for ready-to-eat dishes processing.
出处 《食品工业科技》 CAS 北大核心 2021年第10期130-137,共8页 Science and Technology of Food Industry
基金 “十三五”国家重点研发计划项目(2018YFD0400500) 现代农业产业技术体系专项资金资助(CARS-20)。
关键词 双孢蘑菇 预制菜肴 低温漂烫 超声浸渍 色度 硬度 挥发性成分 Agaricus bisporus ready-to-eat dishes low-temperature blanching ultrasonic dipping color value hardness volatile compounds
