食用菌复配即食杂粮粉的营养品质及特征风味成分分析

本研究采用线性规划法优化谷物杂粮粉(小米、玉米、燕麦、大豆和紫薯)的配比并添加4种食用菌(猴头菇、蛹虫草、杏鲍菇和金针菇),采用挤压膨化工艺制成食用菌复配即食杂粮粉,并测定了谷物杂粮和食用菌复配即食杂粮粉挤压产品的基本营养素和微生物含量。采用电子鼻和顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)分析两种谷物杂粮粉的挥发性风味。结果表明,与谷物杂粮粉相比,食用菌复配即食杂粮粉的膳食纤维和蛋白质含量分别提高了15.67%和6.22%,脂肪含量降低了32.48%。谷物杂粮和食用菌复配即食杂粮粉的风味成分分别为43种和46种。相比于谷物杂粮粉,食用菌复配即食杂粮粉的风味成分更丰富,并引入了食用菌中的呋喃和吡嗪等杂环和芳香族类物质,主要为3-乙基-2,5-甲基吡嗪(4.7966%)、3-丁基-2,5-二甲基吡嗪(1.5374%)和2-正戊基呋喃(8.1225%)。主要为3-乙基-2,5-甲基吡嗪(4.7966%)、3-丁基-2,5-二甲基吡嗪(1.5374%)和2-正戊基呋喃(8.1225%)。研究表明食用菌复配即食杂粮粉较传统粮谷类制品在营养和风味特性方面有了明显改善,实现了谷物资源的高效整合,提供了可选择的新型营养食品。

Analysis of Nutritional Quality and Characteristic Flavor Composition of Edible Mushrooms Compound Instant Coarse Cereal Flour

The formulation of cereals(millet,corn,oat,soybean and solanum tuberdsm)was optimized with linear programming. The mixture of the coarse cereals and edible mushrooms(Hericium erinaceus,Cordyceps militaris,Pleurotus eryngii and Flammulina velutipes)was extruded for the preparation of puffed powders. Additionally,the nutrition and microbial content of non-fortified and supplemented coarse cereal extrudates were determined. The differences of volatile flavor between non-supplemented and supplemented coarse cereal extrudates were also detected by electronic-nose and then analyzed by HS-SPME-GC-MS. The results showed that after the addition of edible mushrooms,the contents of dietary fiber and protein in coarse cereal extrudates increased by 15.67% and 6.22%,respectively,while the fat content decreased by 32.48%. HS-SPME-GC-MS results revealed that 43 and 46 volatile compounds in the cereal extrudates before and after adding edible mushrooms. Compared with the coarse cereal extrudates, the flavor components of edible mushrooms compound coarse cereal instant flour were more abundant,and the heterocyclic and aromatic substances such as furan and pyrazine in edible mushrooms were introduced,including 2-ethyl-5-methylpyrazine(4.7966%),3-butyl-2,5-dimethylpyrazine(1.5374%)and 2-n-pentylfuran(8.1225%).Edible mushrooms adding had a profound improvement in the nutrition and flavors of traditional cereal products and the development of edible mushrooms compound cereal flour promotes the efficient integration of cereal resource. At the same time,it meets the demand for the novel nutritional food.