Recip Optimization and Quality Analysis of Lentinus edodes Chutney
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摘要: 为丰富贵州地方特色调味品和提高香菇的综合利用价值，研发具有民族风味的香菇调味酱。本研究以黔产等外级香菇、糟辣椒为主料，采用模糊数学综合评价法和正交试验优化其配方，并对其感官品质、理化及微生物指标进行分析。结果表明，香菇酸辣酱在基础配方（15.1%糍粑辣椒、7.5%番茄酱、3.8%豆瓣酱、0.7%味精、1.4%芝麻、1.4%料酒和90 g食用油）下，添加53%香菇丁、15.1%糟辣椒、0.7%食盐和0.7%白砂糖后酱体感官评分为86.7±2.36，产品亮度值（L*）、红度值（a*）、黄度值（b*）分别为33.62、14.76、13.01，香菇丁的硬度、咀嚼性、弹性、挤压恢复力达到969.04、636.87、0.87、0.32 g。该产品水分和微生物指标均符合该类产品的安全限值，且氨基酸态氮、蛋白质和碳水化合物分别为7.95、5.21 g/100 g和346.61 mg/g；气相色谱-质谱分析结果表明香菇酸辣酱中的主效风味物质是糟辣椒在炒制过程中形成的醇类、烯类、酮类等物质。本研究为香菇及其他食用菌与地方风味特色调味品有机结合的精深加工提供理论依据。Abstract: In order to enrich the local flavor condiments of Guizhou and improve the comprehensive utilization value of Lentinus edodes, the L.edodes chutney with national flavor was developed. In this study, the formula of L.edodes and pickling pepper produced in Guizhou Province was optimized by using fuzzy comprehensive evaluation method and orthogonal test. The sensory quality, physicochemical and microbial indicators were analyzed. The results showed that 53% L.edodes, 15.1% pickling pepper, 0.7% salt and 0.7% white sugar under the basic formula (15.1% Ciba chili, 7.5% tomato paste, 3.8% broad bean paste, 0.7% monosodium glutamate, 1.4% sesame, 1.4% cooking wine and 90 g edible oil), the sensory score of the product was 86.7±2.36. The product brightness value (L*), redness value (a*) and yellowness value (b*) were 33.62, 14.76 and 13.01, respectively. And the hardness, chewiness, elasticity of the extrusion restoring force reached 969.04, 636.87, 0.87, 0.32 g. The moisture and microbial indicators of this product meet the safety limits of this product, and the amino acid nitrogen, protein and carbohydrates were 7.95, 5.21 g/100 g and 346.61 mg/g, respectively. The results of gas chromatography-mass spectrometry analysis showed that the main flavor substances in the L.edodes chutney were alcohols, alkenes and ketones formed during the frying process of pickling pepper. This study would provide a theoretical basis for the deep processing of L.edodes and other edible mushrooms combined with local flavor condiments.
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Key words:
- L.edodes /
- pickling pepper /
- formula optimization /
- quality analysis
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图 2 香菇酸辣酱配料添加量对感官评分影响的单因素实验结果
注：图中小写字母表示显著性差异，P<0.05。
Figure 2. Single-factor experimental results of the effect of the amount of ingredients in Lentinus edodes chutney on sensory score
图 3 样品挥发性物质总离子图
注：（A）香菇酸辣酱；（B）香菇丁。
Figure 3. Total ion diagram of volatile substances in the sample
表 1 正交试验因素水平表
Table 1. Factor level of orthogonal experiment
水平 因素 A香菇丁添加量（%） B糟辣椒添加量（%） C食盐添加量（%） D白砂糖添加量（%） 1 48 11.3 0.7 0.7 2 53 15.1 1.4 1.4 3 58 18.9 2.1 2.1 
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表 2 香菇酸辣酱感官评分标准表
Table 2. Sensory evaluation standard of Lentinus edodes chutney
因素 等级 优 良 中 差 色泽（20分） 酱体颜色油亮，有光泽，香菇丁
颜色均一（（18~20]分）酱体颜色稍暗，有光泽，香菇丁
颜色均一（（16~18]分）酱体颜色暗淡，香菇丁颜色较差
（（12~16]分）酱体颜色暗淡、无光泽且香菇丁
颜色焦黑（[0~12]分）香味（25分） 酱体香气浓郁且协调，有香菇的
香味和糟辣椒发酵的酸味，
无异味（（22~25]分）酱体香气协调，有香菇的香味和
糟辣椒发酵的酸味，无异味
（（20~22]分）酱体香气较协调，香菇味和
糟辣椒发酵的酸味较淡，
无异味（（15~20]分）酱体香气不协调，无香菇味和糟辣
椒发酵的酸味，有异味（[0~15]分）滋味（35分） 酱体味道爽口，酸、咸、辣度适宜，
香菇丁咀嚼性好，无焦糊及
其他异味（（32~35]分）酱体味道爽口，酸、咸、辣度一般，
香菇丁咀嚼性较好，无焦糊及
其他异味（（28~32]分）酱体酸、咸、辣度不一般，香菇丁
咀嚼性较差，稍有糊味、苦涩及
其他异味（（21~28]分）酱体酸、咸、辣度过重，香菇丁
无咀嚼性，有异味（[0~21]分）组织状态（20分） 香菇丁大小均匀，酱体流动性好，
无分层，无异物（（18~20]分）香菇丁大小较均匀，菇粒与糟辣椒
混合度一般，组织流动性较好，
无分层、无异物（（16~18]分）香菇丁大小均匀，酱体过稠或
过稀，组织流动性差，稍有分层，
无杂质（（12~16]分）香菇丁大小不均匀，酱体过稠或
过稀，油料分布不均，有分层且有
肉眼可见杂质（[0~12]分）注：表中（表示大于；[表示小于等于。
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表 3 模糊数学感官评价统计结果
Table 3. Statistics results of sensory evaluation of fuzzy mathematics
实验号 色泽 香味 滋味 组织状态 优 良 中 差 优 良 中 差 优 良 中 差 优 良 中 差 1 6 3 1 0 4 4 2 0 1 3 6 0 3 4 2 1 2 6 4 0 0 3 6 1 0 4 3 3 0 4 4 1 1 3 5 5 0 0 1 5 4 0 2 1 2 5 5 3 2 0 4 6 2 2 0 3 4 3 0 1 3 3 3 4 6 0 0 5 6 4 0 0 5 4 1 0 5 5 0 4 5 4 1 0 6 6 4 0 0 2 7 1 0 1 6 3 0 4 4 2 0 7 6 3 1 0 4 4 2 0 1 4 3 2 3 4 3 0 8 6 4 0 0 5 4 1 0 5 4 1 0 5 3 2 0 9 4 5 1 0 1 6 3 0 0 2 3 5 4 5 1 0
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表 4 香菇酸辣酱隶属度结果统计表
Table 4. Results of comprehensive evaluation set of Lentinus edodes chutney
Yj 评价结果集 Y1 （0.315,0.345,0.320,0.020） Y2 （0.290,0.415,0.275,0.020） Y3 （0.295,0.320,0.210,0.175） Y4 （0.310,0.365,0.220,0.105） Y5 （0.520,0.435,0.045,0.000） Y6 （0.285,0.545,0.170,0.000） Y7 （0.315,0.380,0.235,0.007） Y8 （0.520,0.380,0.100,0.000） Y9 （0.185,0.420,0.220,0.175）
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表 5 正交试验结果表
Table 5. Results of orthogonal experiment
实验号 因素 感官评分（分） A香菇丁
添加量B糟辣椒
添加量C食盐
添加量D白砂糖
添加量1 1（48.00） 1（11.30） 1（0.70） 1（0.70） 79.55 2 1 2（15.10） 2（1.40） 2（1.40） 79.75 3 1 3（18.90） 3（2.10） 3（2.10） 77.35 4 2（53.00） 1 2 3 77.90 5 2 2 3 1 84.75 6 2 3 1 2 81.15 7 3（58.00） 1 3 2 79.40 8 3 2 1 3 84.20 9 3 3 2 1 75.26 k1 78.88 78.95 81.63 80.15 k2 81.27 82.90 77.93 80.10 k3 79.92 78.22 80.50 79.82 R 2.38 4.68 3.70 0.33
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表 6 方差分析表
Table 6. Variance analysis
因素 偏差平方和 自由度 F比 F临界值 显著性 A 8.57 2 44.18 19.00 * B 38.07 2 196.26 19.00 * C 21.56 2 111.14 19.00 * D 0.19 2 1.00 19.00 误差 0.19 2 注：表中*表示显著性差异，P<0.05。
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表 7 香菇酸辣酱理化及微生物分析结果
Table 7. Physicochemical and microbiological analysis results of Lentinus edodes chutney
检测指标 测定值 限定值[23] 氨基酸态氮（g/100 g） 7.95±0.13 − 蛋白质（g/100 g） 5.21±0.87 − 碳水化合物（mg/g） 346.61±4.67 − 水分（g/100 g） 19.60±1.50 <30 菌落总数（CFU/g） ≤30 ≤5×103 霉菌总数（CFU/g） 未检出 ≤1×103 大肠菌群（MPN/g） 未检出 ≤10
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表 8 产品质构特性、色泽分析结果
Table 8. Texture and color properties results of samples
产品 质构特性 色泽 硬度（g） 弹性（g） 咀嚼性（g） 挤压恢复力（g） L* a* b* 市售A（招牌香菇酱） 921.83±84.00a 0.86±0.08a 621.59±68.30a 0.26±0.03b 30.94±0.90b 12.04±0.95ab 10.43±1.38b 市售B（贵州糟辣酱） 827.00±44.99b 0.69±0.04b 383.21±25.26b 0.20±0.04c 30.27±1.92b 10.17±1.17b 10.90±1.61ab 优化后的产品 969.04±71.64a 0.87±0.09a 636.87±13.51a 0.32±0.05a 33.62±2.43a 14.76±3.61a 13.01±2.62a 注：同列小写英文字母表示数据差异显著，P<0.05。
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表 9 挥发性物质GC-MS统计分析表
Table 9. GC-MS statistical analysis of volatile substances
种类 化合物名称 保留时间（min） 分子式 相对含量（%） 香菇酸辣酱 香菇丁 醇类 乙醇 2.752 C2H6O 0.02±0.00 0.10±0.00 芳樟醇 23.425 C10H18O 5.71±0.00 − 苯乙醇 24.545 C8H10O 2.12±0.00 − 4-萜烯醇 25.281 C10H18O 5.72±0.00 − 2-（4-甲基-3-环己烯基）-
2-丙醇25.678 C10H18O 5.72±0.00 − 总计（%） 20.08 0.11 烯类 3-崖柏烯 17.519 C10H16 3.40±0.00 − 月桂烯 19.537 C10H16 3.36±0.00 − α-水芹烯 20.092 C10H16 3.36±0.00 − α-萜品烯 20.480 C10H16 3.39±0.00 − 右旋萜二烯 20.795 C10H16 3.35±0.00 16.99±0.00 3-亚甲基-6-（1-甲基乙基）
环己烯20.966 C10H16 3.36±0.00 − 罗勒烯 21.263 C10H16 3.36±0.00 − 萜品油烯 22.479 C10H16 3.39±0.00 − 茴香烯 27.286 C10H12O 4.85±0.00 − 松油烯 28.156 C10H16 3.37±0.00 − 总计（%） 36.63 18.18 醛类 己醛 14.133 C6H12O 0.25±0.00 4.07±0.00 苯乙醛 22.568 C8H8O 2.00±0.00 10.13±0.00 异丁醛 4.775 C5H10O − 0.75±0.00 2,4-癸二烯醛 28.048 C10H16O 5.38±0.00 − 2-甲基丁醛 8.878 C5H10O − 1.88±0.00 总计（%） 7.94 18.00 酮类 胡椒酮 27.236 C10H16O 5.42±0.00 − 2,3-丁二酮 6.260 C4H6O2 − 1.79±0.00 5,6-二氢-2H-吡喃-2-酮 22.669 C5H6O2 − 3.36±0.00 2-吡咯烷酮 24.485 C4H7NO − 1.67±0.00 2-羟基-4,6-二甲氧基苯乙酮 33.629 C10H12O4 12.75±0.00 − 2（5H）-呋喃酮 20.128 C4H4O2 − 1.46±0.00 总计（%） 18.91 8.86 脂类 乳酸乙酯 14.968 C5H10O3 1.86±0.00 − 乙酸乙酯 6.689 C4H8O2 − 2.18±0.00 苯甲酸乙酯 25.156 C9H10O2 5.24±0.00 − 总计（%） 7.10 2.33 含硫化合物 二硫化碳 3.509 CS2 0.21±0.00 1.08±0.0 二烯丙基二硫 22.903 C6H10S2 4.68±0.00 − 二甲基砜 20.968 C2H6O2S − 2.73±0.00 甲基乙烯砜 21.471 C3H6O2S − 5.36±0.00 1,2,4,6-四硫烷 28.972 C3H6S4 − 31.03±1.67 总计（%） 4.89 43.00 酸类 乙酸 9.125 C2H4O22 0.06±0.00 0.29±0.03 丙酸 12.691 C3H6O2 − 0.90±0.00 总计（%） 0.06 1.27 2,6-二甲基吡嗪 18.806 C6H8N2 − 5.75±0.01 2-正戊基呋喃 19.739 C9H14O 3.75±0.02 − 总计（%） 3.75 8.25 注：表中“−”表示未检出。
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