摘要
该研究以新鲜整颗香菇为原料制备香菇脆,对低温真空油炸工艺进行优化,并探究了香菇品种对香菇脆产品品质的影响。结果表明:加工工艺对香菇脆的理化性质和微观结构影响显著。与先浸渍再冷冻工艺相比,先冷冻/解冻再浸渍工艺香菇脆的微观结构破坏程度更高,香菇脆的油脂含量从5.51%上升至8.75%,总糖含量从78.04%下降至72.75%。麦芽糖浆糖渍液中添加甘蔗汁后,香菇脆微观结构出现不规则的粗糙孔隙,总含糖量从72.21%降至59.05%,油脂含量稍有提升。超声辅助浸渍处理对香菇脆的总糖含量无影响,但有利于油脂的离心脱除,其油脂含量降至5.50%。综合考虑,使用麦芽糖浆和甘蔗汁混合糖液为糖渍液,冷冻/解冻、超声辅助浸渍为真空油炸香菇脆的最优生产工艺。另外,香菇品种对香菇脆的理化、感官、质构性质和微观结构均有影响。香菇尺寸对香菇脆的总糖含量和油脂含量并无显著影响,但小尺寸香菇脆含水量较低,感官性质、脆性和酥性均优于大、中尺寸香菇脆。0912型香菇脆的理化性质和感官评分最优,且香菇原料市场供应充足稳定,适合作为工业生产原料。
Shiitake mushroom crisps were prepared by fresh shiitake mushrooms.Low-temperature vacuum fried process was optimized and the effect of different shiitake mushrooms cultivars on the quality of crisps was evaluated.The results showed that processing mainly affected the physicochemical property and microstructure.Compared to sugaring/freezing process,the microstructure of freezing/thawing/sugaring process crisps was destructed more seriously,leading to an increase in the oil content from 5.51%to 8.75%and a decrease in the total sugar content from 78.04%to 72.25%,respectively.During sugaring treatment,the irregular and rough pores were formed in the microstructure,the total sugar content was decreased from 72.21%to 59.05%,and the lipid content of the crisps was slightly increased,which were attributed to the addition of sugar cane juice into the malt syrup.The ultrasonic treatment had no discernible effect on the total sugar content but was beneficial for the centrifugal removal of oil,with a decrease of oil content to 5.50%.Overall,the best processing techniques for the production of low-temperature vacuum fried shiitake mushroom crisps were freezing/thawing/ultrasonic-assisted sugaring with mixing sugaring solution of malt syrup and sugar cane juice.Additionally,shiitake mushroom cultivars had a strong impact on the physicochemical property,sensory property,texture property and microstructure of crisps.No distinct influence of the size of fresh shiitake mushrooms on the content of total sugar and lipid was observed.Minor-sized shiitake mushroom crisps presented lower moisture content,better sensory property and crispness than medium and large-sized crisps.Mushroom type 0912 exhibited the best physicochemical and sensory properties,and the market supply of mushroom raw materials is sufficient and stable,which is suitable for industrial production.
作者
陈汉勇
徐国波
杨娟
王金梅
CHEN Hanyong;XU Guobo;YANG Juan;WANG Jinmei(Infinitus(China)Company Ltd.,Guangzhou 510665,China;College of Food Science and Engineering,Lingnan Normal University,Zhanjiang 524048,China;School of Food Sciences and Engineering,South China University of Technology,Guangzhou 510640,China)
出处
《现代食品科技》
CAS
北大核心
2021年第12期197-204,共8页
Modern Food Science and Technology
基金
广东省基础与应用基础研究基金项目(2020A1515010852)
中央高校基本科研业务费项目(SCUT,2019MS097)。
关键词
香菇脆
低温真空油炸
工艺优化
shiitake mushroom crisps
low-temperature vacuum frying process
process optimization
