香菇预制菜制备工艺优化

为获得方便、健康的香菇预制菜，本研究以活性物质多糖为营养指标，以色泽为外观指标，以质构和风味为品质指标，对制备香菇预制菜的复水、漂烫、护色、杀菌等工艺和条件进行优化。结果表明，通过复水-漂烫条件联合优化，获得最优复水-漂烫条件为：室温复水50 min，漂烫3 min，此时多糖损失率最低，为24.31%±3.03%，香菇硬度较低，咀嚼性适中。以色差值和可表征美拉德反应程度的A₂₉₄和A₄₂₀为评价指标，通过正交优化获得切片后香菇的复合护色剂为柠檬酸12 g/L，抗坏血酸0.8 g/L,L-半胱氨酸2.0 g/L，进一步优化确定护色时间为20 min，此时ΔE为17.00±0.08，色泽综合评分为10.295±0.190。最后通过比较高压杀菌、常压杀菌和辐照杀菌对香菇色泽和风味的影响，确定预制调理香菇的最优杀菌方式为60Co-γ射线辐照冷杀菌。本研究优化的香菇预制菜制备工艺简单、生产周期短，能较好的保留香菇原有的营养价值与独特的风味，适合大规模工业化生产。

Optimization of the Preparation Process of Lentinula edodes Prefabricated Dishes

In order to obtain convenient and healthy Lentinula edodes prefabricated dishes (LPD), the processing conditions of rehydration, blanching, color protection and sterilization method were optimized by using the polysaccharides as the nutrition index, and color, texture and flavor as the quality index. Results showed that the optimal rehydration-blanching conditions were: rehydration at room temperature for 50 min, then blanching for 3 min. At this time, the polysaccharides loss rate was the lowest (24.31%±3.03%), the hardness of L. edodes was low, and the chewing was moderate. Subsequently, the value of chromatism, and A₂₉₄ and A₄₂₀ that could characterize the degree of Maillard reaction were used as evaluation indexes, the composition of color protection agent was optimized by orthogonal tests. The results showed that the optimized color protection agent for sliced L. edodes was composed of 12 g/L of citrate, 0.8 g/L of ascorbic acid, and 2.0 g/L of L-cysteine. After further optimization, it was determined that the optimal soak time was 20 min. Under these conditions, the ΔE of sterilized sliced L. edodes was 17.00±0.08, and the comprehensive score of color was 10.295±0.190. Finally, the color and flavor of LPDs which respectively sterilized by high pressure, normal pressure and γ-irradiation were compared to select the sterilization method. As a result, the cold sterilization, 60Co-γ irradiation was selected as the optimal sterilization method for LPD production. As a summary, the optimized preparation process for LPD, which obtained in this study with simple processing condition and short production cycle, could better retain the nutritional value and unique flavor of L. edodes, and would be suitable for large-scale industrial production of LPD.