蒸汽爆破处理对香菇成分及香菇蛋糕品质的影响

目的研究蒸汽爆破处理对香菇成分及香菇蛋糕品质的影响。方法采用酸水解法、苯酚硫酸法和凯氏定氮法及索氏提取法测定香菇中总糖、多糖和蛋白质、脂肪含量,并采用感官评定法对蛋糕品质进行评定。结果蒸汽爆破处理后香菇营养成分发生变化,其中香菇多糖、总糖、蛋白质均有所增加,脂肪含量和纤维素含量变化不大。汽爆处理后香菇蛋糕中香菇粉添加量略有下降,在汽爆香菇粉与低筋粉比例为6:94(m:m)时,蛋糕感官评分最高。结论蒸汽爆破处理对香菇成分释放及香菇蛋糕品质均产生有利影响。

Effect of steam explosion treatment on Letinous edodes components and Letinous edodes cake

Objective To investigate the effect of steam explosion treatment on composition of Lentinus edodes and quality of Lentinus edodes cake. Methods The contents of total sugar, polysaccharide, and protein and fat in Lentinus edodes were determined by acid hydrolysis, phenol sulfate, kjeldahl and soxhlet extraction, and the quality of the cake was assessed by methods of sensory evaluation. Results The nutrition compositions of Lentinus edodes changed after steam explosion treatment, in which lentinus edodes polysaccharides, and total sugar and protein were increased, the fat cellulose content was essentially unchanged. The addition amount of Lentinus edodes powder decreased slightly in Lentinus edodes cake after the steam explosion treatment. When the ratio of Lentinus edodes powder to low-gluten powder was 6:94 (m:m), the cake had the highest sensory score. Conclusion Steam explosion treatment has a beneficial effect on the release of Lentinus edodes ingredients and the quality of Lentinus edodes cake.