首页|酶解香菇调味酱的研制及流变学特性研究

酶解香菇调味酱的研制及流变学特性研究

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该研究旨在开发一种新型酶解香菇调味酱.结果表明,产品的最佳配方为食盐4.0%、白砂糖1.5%、I+G 0.6%、柠檬酸0.06%、复配增稠剂(黄原胶∶海藻酸钠为4∶6)0.8%、香料油10%.香菇调味酱的流体类型为剪切稀化的假塑性流体,具有触变性,表现为类固体的凝胶特性.此外,该香菇调味酱对DPPH自由基、羟基自由基和超氧阴离子自由基有一定的清除能力.香菇调味酱的蛋白质、脂肪、还原糖和总酸含量分别为24.81,10.20,1.80 g/100 g和6.70 g/kg.
Preparation and Rheological Properties of Enzyme-Hydrolyzed Lentinus edodes Flavoring Sauce
The aim of this study is to develop a new type of enzyme-hydrolyzed Lentinus edodes flavoring sauce.The results show that the optimal formula of the product is 4.0%salt,1.5%white granulated sugar,0.6%I+G,0.06%citric acid,0.8%compound thickener(xanthan gum∶sodium alginate is 4∶6)and 10%spice oil.The fluid type of Lentinus edodes flavoring sauce is shear-diluted pseudoplastic fluid with thixotropy,exhibits solid-like gel properties.In addition,the Lentinus edodes flavoring sauce has certain scavenging capacity on DPPH free radicals,hydroxyl free radicals and superoxide anion free radicals.The content of protein,fat,reducing sugar and total acids of Lentinus edodes flavoring sauce is 24.81,10.20,1.80 g/100 g and 6.70 g/kg respectively.

Lentinus edodesflavoring saucetechnology researchrheological propertiesantioxidant capacity

韩笑月、许兴华、牛旭凯、许梦燕、云少君、程艳芬、程菲儿、冯翠萍、曹谨玲

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山西农业大学 食品科学与工程学院,山西 晋中 030801

黄土高原食用菌山西省重点实验室,山西 晋中 030801

香菇 调味酱 工艺研究 流变学特性 抗氧化能力

山西省应用基础研究计划食用菌山西省科技创新重点团队项目

20210302123384201805D131009

2024

10.3969/j.issn.1000-9973.2024.06.001

中国调味品
全国调味品科技情报中心站

中国调味品

CSTPCD北大核心
影响因子：0.541
ISSN：1000-9973
年,卷(期)：2024.49(6)
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