Optimization of Technology of Cordyceps militaris Dish by Response Surface Method and Analysis of Volatile Substances
Using Pleurotus eryngii and Cordyceps militaris as the main raw materials,a kind of Cordycepsmilitaris dish is developed.With the sensory score as the index,the optimal process conditions for preparing Cordyceps militaris dish are obtained by using single factor test,orthogonal test and response surface test,and the final formula is determined as the addition amount of Pleurotus eryngii 35％,Cordyceps militaris 10％,chopped coriander 7.5％and chili powder l％.In addition,the physical and chemical analysis and identification of volatile flavor substances of the product prepared under the best formula are carried out.It is found that the water content of Cordyceps militaris dish is 25.83％,the fat content is 39.69％,the protein content is 4.92％and the water activity is 0.881 7 under the optimal process conditions.A total of 43 volatile flavor subsances are detected,including alcohols,aldehydes,acids,ketones,ethers,alkenes and other flavor compounds.This study has provided a theoretical basis for the development and research of Cordyceps militaris related products.
万方数据
维普
