食品与机械2025，Vol.41Issue(4)：162-171,10.DOI:10.13652/j.spjx.1003.5788.2024.80766
酶解联合喷雾干燥处理对红托竹荪风味成分及粉体性质的影响
Effects of enzymatic hydrolysis combined with spray-drying on the flavor components and powder properties of Dictyophora rubrovolvata
摘要
Abstract
[Objective]To investigate the effects of enzymatic hydrolysis on the flavor components of Dictyophora rubrovolvata and the properties of its spray-dried powder.[Methods]Dictyophora rubrovolvata is used as the raw material in this study.Detection is performed on its active substances and flavor components after enzymatic hydrolysis,as well as its powder properties after spray drying.[Results]Enzymatic hydrolysis promotes the dissolution of dictyophora polysaccharides,polyphenols,and flavonoids,as well as the release of soluble sugars,flavor nucleotides,flavor amino acids and flavor substances.GC-MS results showed that the volatile compounds in the samples increased from 42 to 53 after enzymatic hydrolysis,with a flavor profile dominated by floral,fruity,and fatty notes.Relative odor activity(ROVA)analysis revealed that the key flavor substances increased from 5 to 11 after enzymatic hydrolysis.After spray drying,reduced powder particle size is observed in the group treated by enzymatic hydrolysis,with smoother surface of the powder particles,and improved overall powder properties compared to the control group.[Conclusion]Enzymatic hydrolysis promotes the dissolution of flavor substances from dictyophora and improves the powder properties.关键词
红托竹荪/酶解工艺/喷雾干燥/风味成分/粉体性质Key words
Dictyophora rubrovolvata/enzymatic hydrolysis process/spray drying/flavor component/powder property引用本文复制引用
陈家齐,明建,李佳霖,曾泽彬,邵毅..酶解联合喷雾干燥处理对红托竹荪风味成分及粉体性质的影响[J].食品与机械,2025,41(4):162-171,10.基金项目
宜宾市双城协议保障科研经费科技项目(编号:XNDX2022020009) （编号:XNDX2022020009）
