超声法提取香菇呈味物质的工艺研究

Study on the ultrasonic extraction of flavor substances from lentinus edodes

摘要: 以香菇为原料,对比了加热、均质、超声波、微波四种不同破壁方法对呈味物质的释放程度,最终确定对超声波作用下提取的香菇呈味物质进行研究。在单因素实验基础上,通过正交实验确定了利用超声波技术提取香菇中呈味物质的最佳工艺条件为:超声波功率400W,料水比1∶20,超声时间20min,香菇粉末粒径为80目。在此条件下,香菇液水解度可达到27.48%。

Abstract: To extract flavor substances from lentinus edodes, different wall-broken methods including heat treatment, homogenizing, ultrasonic treatment, microwave treatment were comparative studied.The ultrasonic treatment was determined to extract flavor substances.The optimum conditions of ultrasonic extraction were obtained by single factor tests and orthogonal experiment.The ultrasonic extraction conditions were as follows: ultrasonic power 400W, ratio of material to water 1∶20, ultrasonic time 20min, 80 mesh of lentinus edodes powder.Under above conditions, the degree of hydrolysis from lentinus edodes liquid reached 27.48%.