| 复合食用菌风味面条的研究 |
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| 引用本文： | 陈峰,曾霖霖,江瑞荣,陈秋颜,杨小兵.复合食用菌风味面条的研究[J].中国食用菌,2012(5):52-54,56. |
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| 作者姓名： | 陈峰 曾霖霖 江瑞荣 陈秋颜 杨小兵 |
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| 作者单位： | [1]广东粤微食用菌技术有限公司,广东广州510070 [2]广东省微生物研究所,广东省菌种保藏与应用重点实验室广东省华南应用微生物重点实验室-省部共建国家重点实验室培育基地,广东省微生物应用新技术公共实验室,广东广州510070 |
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| 基金项目： | 粤港关键领域重点突破项目（2009A020700006）. |
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| 摘 要： | 为了丰富面条口味,研究了复合食用菌风味面条的工艺和配方。对香菇、姬松茸风味物质的提取工艺进行研究,并将2种提取滤液复配后制作面条。结果表明,香菇最适宜提取工艺为超声波处理时间35 min,浸提温度40℃,浸提时间为6 h;姬松茸最适宜提取工艺为超声波处理时间35 min,浸提温度60℃,浸提时间为4 h;当香菇提取液∶姬松茸提取液=1∶3(w.w-)1时制作的面条感官评价最好。
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| 关 键 词： | 食用菌 香菇 姬松茸 面条 风味 |
Study on Flavor Noodles of Composite Edible Fungi |
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| CHEN feng,ZENG Lin-lin,JIANG Rui-rong,CHEN Qiu-yan,YANG Xiao-bing.Study on Flavor Noodles of Composite Edible Fungi[J].Edible Fungi of China,2012(5):52-54,56. |
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| Authors: | CHEN feng ZENG Lin-lin JIANG Rui-rong CHEN Qiu-yan YANG Xiao-bing |
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| Institution: | 1.Guangdong Yuewei Edible Fungi Technology Co., Ltd., Guangzhou Guangdong 510070; 2.Guangdong Institute of Microbiology, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, State Key Laboratory of Applied Microbiology, Ministry-Guangdong Province Jointly Breeding Base, South China, Guangdong Open Laboratory of Applied Microbiology, Guangzhou Guangdong 510070) |
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| Abstract: | Abstract： In order to enrich the taste of traditional noodle, the processing technique and formula of composite edible fun- gi flavor noodles was studied. The extraction technique of flavor of Lentinula edodes and Agaricus blazei was studied and the two kinds of extracting filtrate was mixed to make noodles. The results indicated that the best extraction process of Lentinula edodes was as follows： ultrasonic time was 35 rain, extraction temperature was 40℃, extraction time was 6 h. The best extraction process of Agaricus blazei was as follows： uhrasonic time was 35 min, extraction temperature was 60℃, extraction time was 4 h. The sensory evaluation of noodle was best when we mixed Lentinula edodes extract and A- garicus blazei extract as 1：3 （w·w^1）. |
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| Keywords: | Edible fungi Lentinula edodes A garicus blazei Noodle Flavor |
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