食品科学2024，Vol.45Issue(17)：183-190,8.DOI:10.7506/spkx1002-6630-20231228-244
高压射流磨处理对全组分香菇浆品质的影响
Effect of Industry-Scale Microfluidization on the Quality of All-Component Shiitake Mushroom Slurry
摘要
Abstract
Whole shiitake mushroom slurry was prepared using an industry-scale microfluidizer(ISM).The effect of different ISM pressures(0-120 MPa)on the physicochemical properties(particle size,microstructure,zeta potential,viscosity,apparent stability,instability index,soluble solids content,and turbidity),active components(dissolved amount of crude polysaccharides and polyphenol content)and sensory quality of the slurry was investigated.The results showed that as the pressure increased from 0 to 120 MPa,the particle size(D90)of the slurry decreased from 204.67 to 45.33 μm.Meanwhile,the absolute value of the zeta potential increased,the instability index and viscosity decreased,the apparent stability of the system increased,and the content of soluble solids and turbidity increased.The dissolved amount of crude polysaccharides and total phenol content of the slurry significantly increased after being treated by ISM.After treatment at 120 MPa,the highest dissolution of crude polysaccharides was obtained,which was twice as much as that of the untreated samples.The highest concentration of polyphenols of 0.51 mg/mL was observed at 90 MPa.The umami intensity,aromatic components and sulfur-containing organic components in shiitake mushroom slurry continuously increased with increasing ISM pressure,indicating that ISM enables the preparation of all-component shiitake mushroom slurry with improved physical stability,dissolved amount of active ingredients and sensory quality,thus achieving all-component utilization of raw materials.This study provides a theoretical reference for the promotion and application of ISM in the field of shiitake mushroom liquid seasonings.关键词
高压射流磨/香菇浆/理化性质/功能活性成分/风味Key words
industry-scale microfluidizer/shiitake mushroom slurry/physicochemical properties/functional active substances/flavor分类
轻工纺织引用本文复制引用
廖崇印,邓利珍,胡秋连,陈军,戴涛涛,梁瑞红,李俶..高压射流磨处理对全组分香菇浆品质的影响[J].食品科学,2024,45(17):183-190,8.基金项目
重庆自然科学基金项目(2023NSCQ-MSX4632) （2023NSCQ-MSX4632）
江西省重点研发计划项目(20212BBF61008) （20212BBF61008）
中央引导地方科技发展资金项目(20231ZDH04037) （20231ZDH04037）
