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中国精品科技期刊2020
张婷婷,丁婼微,张宾乐. 香菇酶法制备调味品基料的工艺优化[J]. 食品工业科技,2021,42(8):199−205. doi: 10.13386/j.issn1002-0306.2020060319.
引用本文: 张婷婷,丁婼微,张宾乐. 香菇酶法制备调味品基料的工艺优化[J]. 食品工业科技,2021,42(8):199−205. doi: 10.13386/j.issn1002-0306.2020060319.
ZHANG Tingting, DING Nuowei, ZHANG Binle. Process Optimization of Enzymatic Preparation of Condiment Base Material by Lentinus edodes [J]. Science and Technology of Food Industry, 2021, 42(8): 199−205. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020060319.
Citation: ZHANG Tingting, DING Nuowei, ZHANG Binle. Process Optimization of Enzymatic Preparation of Condiment Base Material by Lentinus edodes [J]. Science and Technology of Food Industry, 2021, 42(8): 199−205. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020060319.

香菇酶法制备调味品基料的工艺优化

Process Optimization of Enzymatic Preparation of Condiment Base Material by Lentinus edodes

  • 摘要: 为提高调味品的安全性、营养价值和丰富调味品市场,采用新鲜香菇为原料,应用复合酶法制备调味品基料。以氨基酸态氮含量为考察指标,通过单因素实验及响应面优化,确定最佳调味品基料制备工艺参数。结果表明:先采用1.4%纤维素酶水解,再采用复合蛋白酶(风味蛋白酶:菠萝蛋白酶=1:1)在48.7 ℃、pH 6.8及总加酶量0.28%条件下水解2.5 h,制备的香菇调味基料氨基态氮含量为0.63 ± 0.01 mg/mL。与酶解前相比,谷氨酸含量提高了约1.5倍,呈味核苷酸二钠含量提高了17.78%。成品呈棕褐色、明亮、无沉淀物,味感醇厚鲜美,有香菇特有风味,微苦,感官评定总分为95分。结果表明该工艺切实可行,使香菇调味基料含有丰富的呈鲜物质、营养成分及优良的感官品质。

     

    Abstract: In order to improve the safety, nutritional value of condiment and diversifying the condiment products, the compound enzyme methodology was used to prepare condiment base by fresh Lentinus edodes. Taking the content of amino nitrogen as the index, the optimum preparation parameters were determined by single factor experiment and response surface optimization. The results showed that: First, hydrolysis was performed by 1.4% cellulase, then by compound protease (flavor protease:bromelain=1:1) at 48.7 ℃, pH 6.8 and 0.28% total enzyme content for 2.5 h, the amino nitrogen content of Lentinus edodes condiment base prepared was 0.63 ± 0.01 mg/mL. Compared with that without enzymatic hydrolysis, the content of glutamate was about 1.5 times higher, and the content of taste-nucleotide disodium enhanced by 17.78%.The final product was characterized as brown, bright, without sediment and with mellow, delicious taste, unique flavor of Lentinus edodes and slightly bitter whose, sensory evaluation score was 95. The results showed that the technology was feasible, and the condiment base material of Lentinus edodes was rich in fresh substances, nutrients and excellent sensory quality.

     

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