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1 7 3 Vol. 7 No Journal of Food Safety and Quality Mar., 2016 吕呈蔚 1, 刘通 1, 刘婷婷 1, 甄佳美 1, 张艳荣 (1., ; 2., ) 1, 2* 摘要 : 目的 3 方法 - 3, 结果 : 14.00% 1.00% 8.00%, 结论,, 关键词 : ; ; ; Optimization for production process of convenient edible fungi soup LV Cheng-Yu 1, LIU Tong 1, LIU Ting-Ting 1, ZHEN Jia-Mei 1 1, 2*, ZHANG Yan-Rong (1. College of Foods Science and Engineering, Jilin Agricultural University, Changchun , China; 2. Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi, Changchun , China) ABSTRACT: Objective To prepare a unique flavour nutrition and health convenient edible fungi soup by using the raw materials composed of three edible fungi, including Agaricus blazei, Peurotus eryngii and Tremella fucitormis. Methods The volatile flavor components of fresh Agaricus blazei and the ones dried by three drying methods, which were hot air drying, microwave drying and vacuum freeze drying, were analyzed by gas chromatography-mass spectrometry (GC-MS) with headspace solid-phase micro-extraction (HS-SPME). The types and content of the flavor components of Agaricus blazei were used as evaluation standards to screen the best drying methods. Response surface methodology (RSM) was used to optimize the modification process for convenient edible fungi soup. Main process parameters including salt, flavor enhancer and Agaricus blazei were studied. Results The optimal formulation was as follow: 14.00% salt, 1.00% flavor enhancer, and 8.00% Agaricus blazei. Under this condition, the sensory evaluation of convenient edible fungi soup was Conclusions The convenient edible fungi soup is convenient, with nice taste, and rich in nutrients, which can meet the requirements of the market. KEY WORDS: edible fungi; convenient soup; processing; response surface methodology 基金项目 : (2012BAD16B08) Fund: Supported by the National Science & Technology Pillar Program during the 12th Five-Year Plan Period (2012BAD16B08) * 通讯作者 :,,, xcpyfzx@163.com *Corresponding author: ZHANG Yan-Rong, Ph.D., Professor, College of Foods Science and Engineering, Jilin Agricultural University, Changchun , China. xcpyfzx@163.com

2 引言 [1,2],, [3],, [4] [5,6],,,, [7], [8] [9],, [10,11],,,,,,, -,,,,,,, 2 材料与方法 2.1 原料 : ; : ; : ( ) ; : ; : ; : 2.2 仪器与设备 101A-2E ( ); NN-K587WS ( ); FD-1B-50 ( ); N - ( Agilent ); ( ( ) ); DZA-01 ( ) 2.3 实验方法工艺流程筛选干燥方式 ( 50 5 h) ( 700 W 15 min) ( Pa 8 h)3,, 姬松茸风味成分测定方法 : : HP-INNOWax (60 m 250 μm, 0.25 μm); : 60, 4 min, 8 /min 250, 20 min; 250 ; He, 1.0 ml/min, : EI, 230, 260, 150, u 操作要点 :,, 5 min, 1~2 cm, :,, 2 min, 15 min : ( ), : :, 700 W, 30 s, 30 s, 5 min

3 3, : 实验设计单因素试验, 3.00% 3.00% 5.00% 1.00%,, 1:50, : 14.00% 1.00% 8.00% 1 5 : (13.00% 14.00% 15.00% 16.00% 17.00%) (0.50% 1.00% 1.50% 2.00% 2.50%) (4.00% 6.00% 8.00% 10.00% 12.00%) 响应面优化试验设计, 3 3 Box-Behnken, (A) (B) (C),, 1 表 1 Table 1 响应面优化试验的因素与水平设置 Factors and levels of response surface A/ (%) B/ (%) C/ (%) 食用菌方便汤料感官评定标准, 10, 100, [12] 2 3 结果与讨论 3.1 干燥方式的确定 - 3, 表 2 食用菌方便汤料感官评分标准 Table 2 The sensory evaluation standards of convenient edible fungi soup (20) (20) (20) (20) (20) , 70 80, 60 70, 表 3 鲜姬松茸及不同干燥方式姬松茸挥发性成分分类比较 Table 3 Comparison of volatile compounds from different drying methods of Agaricus blazei /% A B C D A B C D : A: ; B: ; C: ; D:

4 1278 7, ,,,, ;,, ;,, 3.2 单因素试验结果食盐添加量的影响,, [13] 1, 14.00%, 13.00%,, 15.00%,,, 2.50%,, 2 Fig. 2 Effect of flavor enhancer on sensory evaluation of convenient edible fungi soup 姬松茸添加量的影响 3,,,,,, 8.00%,, 3 Fig. 3 Effect of Agaricus blazei on sensory evaluation of convenient edible fungi soup 1 Fig. 1 Effect of salt on sensory evaluation of convenient edible fungi soup 鲜味剂添加量的影响 60% 40%,, [14] 2, 1.00%,, 3.3 食用菌方便汤料工艺参数优化数学模型的建立与显著性检验 Box-Behnken,, 3 3 (A) (B) (C) 3, a=a-14.00, b= (B-1) 2, c=(c-8)/2

5 3, : , 5, 6 Table 4 表 4 响应面试验设计及结果 Experimental design and results of response surface analysis A B C Y 续表 4 A B C Y Table 5 表 5 回归模型的方差分析 Variance analysis for the regression model F P < ** A * B C ** AB ** AC BC * A ** B < ** C ** : * (P<0.05); ** (P<0.01) Table 6 表 6 回归模型的可信度分析 Reliability analysis of the regression model R 2 /% R 2 Adj/% Y /%

1280 7 Design-Expert 8.0.6 4,,, : Y=90.86+1.65A+0.86B 2.07C 3.22AB 0.91AC 1.99BC 4.67A 2 12.51B 2 5.35C 2, P 4, (P<0.01), 0.05,, R 2 =98.30%,,, A C, AB BC, A 2 B 2 C 2 P, : > > 3.3.2 各因素交互作用对食用菌方便汤料感官评分的影响 [15],,,, 5, (A) (B) (B) (C) ; (A) (C) Fig.

6 Design-Expert ,,, : Y= A+0.86B 2.07C 3.22AB 0.91AC 1.99BC 4.67A B C 2, P 4, (P<0.01), 0.05,, R 2 =98.30%,,, A C, AB BC, A 2 B 2 C 2 P, : > > 各因素交互作用对食用菌方便汤料感官评分的影响 [15],,,, 5, (A) (B) (B) (C) ; (A) (C) Fig. 4 4 Response surface and contour plots showing the interactive effects of process parameters on the sensory evaluation

3, : 1281 Fig. 4 4 Response surface and contour plots showing the interactive effects of process parameters on the sensory evaluation 3.3.3 优化食用菌方便汤料工艺参数, 3, 0,, : 1.65-3.22B-0.91C-9.34A=0 0.86-3.

7 3, : 1281 Fig. 4 4 Response surface and contour plots showing the interactive effects of process parameters on the sensory evaluation 优化食用菌方便汤料工艺参数, 3, 0,, : B-0.91C-9.34A= A-1.99C-25.02B= A-1.99B-10.7C=0 : A=0.19, B=0.03, C=-0.21 : 14.19% 1.06% 7.58%, 91.25, 14.00%, 1.00%, 8.00%, 3, 90.73,,, > >, 14.00%, 1.00%, 8.00% 3.4 产品质量分析 :,,, ; : 5.30%, 24.26%, 27.35% 4 结论 -, 43,, 38.95%,,,, : 14.00% 1.00% 8.00% 1:50,,,,, 参考文献 [1]. [J]., 2015, 36(12): Li L. Development of effective component and activity of edible mushroom [J]. Food Res Dev, 2015, 36(12): [2] Barros L, Venturini BA, Baptista P, et al. Chemical composition and biological properties of portuguese wild mushrooms: a

1282 7 comprehensive study [J]. Food Chem, 2008, 56(10): 3856 3862. [3]. [J]., 2011, 19(1): 1 5. Li Y. Edible fungi industry development trend of China [J]. Edible Med Mushrooms, 2011, 19(1): 1 5.

8 comprehensive study [J]. Food Chem, 2008, 56(10): [3]. [J]., 2011, 19(1): 1 5. Li Y. Edible fungi industry development trend of China [J]. Edible Med Mushrooms, 2011, 19(1): 1 5. [4]. [J]., 2005, 26(8): Li YM. Function components and health function of edible fungi [J]. Food Sci, 2005, 26(8): [5],,,. [J]., 2011,19(1): Yang WJ, Zhao LY, An XX, et al. Advances in nutrition and health function of edible fungi [J]. Edible Med Mushrooms, 2011, 19(1): [6],. [J]., 2015, 34(1): 4 6. Zhou SJ, Zhang XN. Health function of edible mushroom and the development of health foods [J]. Edible Fungi China, 2015, 34(1): 4 6. [7]. [D]. :, Tan BN. The development of instant granula soup which complexed by bovine bone extract [D]. Wuhan: Huazhong Agricultureal University,2010. [8], 慜,. [J]., 2012, 31(8): Liu W, Zhang M, Chang JH. Technology research of bazhen mushroom soup [J]. J Food Sci Biotechnol, 2012, 31(8): [9],,,. [J]., 2007, 24(1): 6 9, 41. Wu L, Liang JF, Liu TT, et al. The current situation and tendencies of instant noodle seasonings [J]. Jiangsu Condim Sub Food, 2007, 24(1): 6 9,41. [10]. [J]., 2003,38(12): Liu L. Advances on mushroom compound functional drink [J]. Food Scid Technol, 2003, 38(12): [11]. [D]. :,2014. Hou JX. Research and developing on three kinds of edible fungus health beverage [D]. Shijiazhuang: Hebei Normal University, [12],,,. [J]., 2011, 36(10): 64 65,71. Shao XR, Sun HT, Jiang RP, et al. Study on instant nutrient soup of wild Armillaria mellea [J]. China Condim, 2011, 36(10): 64 65, 71. [13],,. [J]., 2014, 39(9): 70 71, 101. Sun Lhi, Guo MY, Wei YY. Research on technology of cordyceps militaris soup [J]. China Condimt, 2014, 39(9): 70 71, 101. [14],. [M]. :, Zhang YR, Wang DW. Condiments Technology [M]. Beijing: Science Press, [15],,,. [J]., 2015, 36(6): Zhang YR, Liu JX, Fan HX, et al. Optimization of modification process for corn starch using enzymatic hydrolysis combined with extrusion by response surface methodology [J]. Food Sci, 2015, 36(6): 作者简介 ( 责任编辑 : 白洪健 ) 吕呈蔚, 硕士研究生, 主要研究方向为粮油植物蛋白工程 xcpyfzx@163.com 张艳荣, 教授, 主要研究方向为粮油植物蛋白工程与功能食品 xcpyfzx@163.com

H 2 SO ml ml 1. 0 ml C 4. 0 ml - 30 min 490 nm 0 ~ 100 μg /ml Zhao = VρN 100% 1 m V ml ρ g

H 2 SO ml ml 1. 0 ml C 4. 0 ml - 30 min 490 nm 0 ~ 100 μg /ml Zhao = VρN 100% 1 m V ml ρ g 16 6 2018 11 Chinese Journal of Bioprocess Engineering Vol. 16 No. 6 Nov. 2018 doi 10. 3969 /j. issn. 1672-3678. 2018. 06. 004 1 2 1 1 1. 330200 2. 330006 4 Box-Behnken 1 25 g /ml 121 92 min 2 6. 284%