Preparation and Quality Analysis of Instant Lentinus edodes Sour Soup Cubes
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 × 103 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.
万方数据
维普
