Study on Preparation and Volatile Flavor Substances of Pigeon Soup with Bachu Mushroom
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.
万方数据
维普
