食品工业科技2018，Vol.39Issue(3)：205-208,214,5.DOI:10.13386/j.issn1002-0306.2018.03.040
羊肚菌菌汤熬制工艺优化及其风味成分分析
Optimization of the boiling process of Morchella soup and its flavor composition analysis
摘要
Abstract
In this paper,fresh Morchella and dried Morchella were selected as raw materials to process bacteria soup.Different ratios of raw material to water(1 ∶ 20,1 ∶ 40,1 ∶ 60,1 ∶ 80,1 ∶ 100 g/mL) were used to boil the bacteria soup.Analysis of the dissolution rate of solid matter、color difference、the content of flavor nucleotides and amino acid of the soups to access the optimization processing technology.The optimum processing technology was obtained as follows:cooking temperature 95 ℃,solid-to-liquid ratio 1∶40 g/mL,length of cooking time 60 min.Under the optimization process condition,the dissolution ratios of solids was 40.89％ in fresh Morchella soup.In the soup,the content of amino acid was 199.126 mg/100 g,in which the proportion of essential amino acids 38.63％.As a whole,the Morchella soup had good color,was rich in nutrition and was delicious in taste.关键词
羊肚菌菌汤/料液比/工艺/氨基酸Key words
Morchella soup/ratio of raw material to water/processing technology/amino acid分类
轻工纺织引用本文复制引用
段丽丽,贾洪锋,戢得蓉,吕秋冰,粟立丹,李敏,徐丽霞..羊肚菌菌汤熬制工艺优化及其风味成分分析[J].食品工业科技,2018,39(3):205-208,214,5.基金项目
川菜发展研究中心(CC16Z05) （CC16Z05）
2016年四川省创新创业科研项目(79-0288). （79-0288）
