香菇菌汤呈味核苷酸溶出的熬制工艺优化研究

就水煮时间及水煮温度、pH、盐浓度、麦根浸出液用量等因素对香菇菌汤呈味核苷酸:5′-肌苷酸+5′-鸟苷酸(IMP+GMP,I+G)溶出的影响进行了研究。结果表明,水煮时间及水煮温度、pH、盐浓度、麦根浸出液用量对I+G的溶出量均有显著影响。进一步通过正交实验得到了香菇菌汤呈味核苷酸I+G溶出的最佳熬制工艺:香菇片水溶液pH调制成6.5,加入3.0%的NaCl和4.5%的麦芽根浸出液,65℃下保温30min。在此工艺条件下,菌汤中I+G量达39.7μg/mL。

Optimization of processing conditions for the dissolve of flavor nucleotides of shiitake soup

The effects of five fators,such as cooking time,cooking temperature,pH,NaCl concentration and wheat root lixivium dosage on the dissolve of flavor nucleotides:inosine 5’-monophosphate + guamosine 5’-monophosphate(IMP+GMPI+G) of shiitake soup were studied.The results showed that the cooking time,cooking temperature,pH,NaCl concentration and wheat root lixivium dosage all influenced significantly the dissolve of I+G.Then the processing procedure of shiitake soup was optimized by using orthogonal array design methods.The optimum processing conditions were obtained as follows:the shiitake slices aqueous were processed by adding 3.0% NaCl and 4.5% wheat root lixivium,pH6.5,cooking temperature 65 ℃ length of cooking time 30 min.Under such conditions,the I+G content of shiitake soup was 39.7 μg/mL.