不同品种菌菇加工脆片适宜性评价

分别以杏鲍菇、香菇、鸡腿菇、双孢菇和草菇为主要原料并添加小麦面粉,通过空气炸锅膨化加工成5种菌菇脆片,对其感官品质、质构、色差、呈味游离氨基酸及还原性糖等指标进行综合评定。结果表明,不同品种菌菇脆片在品质上存在显著性差异,5种菌菇脆片的还原糖和总游离氨基酸含量分别为0.197~0.214g/100g和88.79~334.84mg/100g,且均以鲜味氨基酸和甜味氨基酸含量高。杏鲍菇和香菇脆片的感官评分相对较高,口感酥脆,加工前后色差值发生了相对较小的变化,L*值分别为67.25±0.51和70.02±0.87,呈诱人的黄色,适合烘焙类产品加工。鸡腿菇、双孢菇和草菇在加工过程中发生了强烈的非酶褐变,L*值偏低。

Suitability evaluation for processing chips from different mushroom varieties

Using Pleurotus eryngii,Lentinus edodes,Coprinus comatus,Agaricus bisporus and Volvariella volvacea as the main raw materials and adding wheat flour,five kinds of mushroom chips were processed by air frying pan.The sensory quality,texture,color difference,flavor free amino acids and reducing sugar of the chips were comprehensively evaluated.The results showed that significant differences were found in the quality of different kinds of mushroom chips.The contents of reducing sugar and total free amino acids in five kinds of mushroom chips were 0.197~0.214 g/100 g and 88.79~334.84 mg/100 g,respectively,and the contents of delicious amino acids and sweet amino acids were higher.The sensory scores of Pleurotus eryngii and Lentinus edodes chips were high-er,and the taste was crisp.The color difference values before and after processing had relatively small changes,The L*values were 67.25±0.51 and 70.02±0.87,respectively.They were attractive yellow and suitable for baking products.Coprinus comatus,Agaricus bisporus and Volvariella volvacea had strong non enzymatic browning and lowL*value during processing.