Issue 10
May. 2023
Turn off MathJax
Article Contents
GUAN Qinglin, ZHOU Xiaoli, QIN Zhicheng, et al. Recip Optimization and Quality Analysis of Lentinus edodes Chutney[J]. Science and Technology of Food Industry, 2023, 44(10): 185−194. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070211
Citation: GUAN Qinglin, ZHOU Xiaoli, QIN Zhicheng, et al. Recip Optimization and Quality Analysis of Lentinus edodes Chutney[J]. Science and Technology of Food Industry, 2023, 44(10): 185−194. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070211

Recip Optimization and Quality Analysis of Lentinus edodes Chutney

doi: 10.13386/j.issn1002-0306.2022070211
  • Received Date: 19 Jul 2022
  • Issue Publish Date: 15 May 2023
  • 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.

     

  • loading
  • [1]
    王雪雅, 陆宽, 殷勇, 等. 贵州不同地区“生花”糟辣椒中微生物多样性研究[J]. 中国酿造,2021,40(8):46−53. [WANG X Y, LU K, YIN Y, et al. Microbial diversity of "Shenghua" fermented pepper in different areas of Guizhou[J]. China Brewing,2021,40(8):46−53. doi: 10.11882/j.issn.0254-5071.2021.08.009
    [2]
    陈明珍, 谭书明. 糟辣椒复合防腐剂配方的优化[J]. 食品与发酵工业,2014,40(1):107−112, 118. [CHEN M Z, TAN S M. Optimization of composite preservative on pickling pepper products[J]. Food and Fermentation Industries,2014,40(1):107−112, 118. doi: 10.13995/j.cnki.11-1802/ts.2014.01.018
    [3]
    宋煜婷, 王晓芸, 丁筑红, 等. 外源菌种和辅助碳源发酵糟辣椒条件优化与品质分析评价[J]. 食品与发酵工业,2020,46(3):131−137. [SONG Y T, WANG X Y, DING Z H, et al. Optimization of fermentation conditions for chili using exogenous strains and auxiliary carbon source and its quality evaluation[J]. Food and Fermentation Industries,2020,46(3):131−137. doi: 10.13995/j.cnki.11-1802/ts.022423
    [4]
    唐鑫, 张艺馨, 刘卫红, 等. 外源接菌对发酵辣椒微生物群落和挥发性风味化合物的影响[J/OL]. 食品科学: 1−21[2022-09-24]. https://kns.cnki.net/kcms/detail/11.2206.TS.20220729.0946.038.

    TANG X, ZHANG Y X, LIU W H, et al. Effects of exogenous inoculation on microbial community and volatile flavor compounds of fermented pepper[J/OL]. Food Science, 1−21[2022-09-24]. https://kns.cnki.net/kcms/detail/11. 2206.TS.20220729.0946.038.
    [5]
    XU X, WU B, ZHAO W, et al. Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)[J]. Food Chemistry,2020,335:127512.
    [6]
    NOR S M, YUSOF N, DINGg P. Volatile organic compound modification by lactic acid bacteria in fermented chilli mash using GC-MS headspace extraction[J]. IOP Conference Series: Earth and Environmental Science,2021,765(1):012043. doi: 10.1088/1755-1315/765/1/012043
    [7]
    管庆林, 周笑犁, 王瑞, 等. 基于模糊数学综合评价法优化香菇油辣椒酱的制作配方[J]. 食品工业科技,2021,42(21):173−181. [GUAN Q L, ZHOU X L, WANG R, et al. Optimization of production Recipe of Lentinus edodes oil chili sauce based on fuzzy mathematics comprehensive evaluation method[J]. Science and Technology of Food Industry,2021,42(21):173−181. doi: 10.13386/j.issn1002-0306.2021020077
    [8]
    WANG C Y. A review on the potential reuse of functional polysaccharides extracted from the by-products of mushroom processing[J]. Food and Bioprocess Technology,2020,13(2):217−228. doi: 10.1007/s11947-020-02403-2
    [9]
    SUN M, BU R, ZHANG B, et al. Lentinan inhibits tumor progression by immunomodulation in a mouse model of bladder cancer[J]. Integrative Cancer Therapies,2020,19:1−7.
    [10]
    俞铮, 葛小通, 张佳汇, 等. 食品中鲜味的来源及其评价方法[J/OL]. 食品科学: 1−14[2022-09-23]. https://kns.cnki.net/kcms/detail/11. 2206.TS.20211202.1818.016.

    YU Z, GE X T, ZHANG J H, et al. The producer and evaluation method of umami taste in food[J/OL]. Food Science: 1−14[2022-09-23]. https://kns.cnki.net/kcms/detail/11. 2206.TS.20211202.1818.016.
    [11]
    刘晓梅, 刘娟汝, 刘雨诗, 等. 香辣香菇风味酱的研制与质量检查[J]. 中国调味品,2018,43(12):116−120,125. [LIU X M, LIU J R, LIU Y S, et al. Study on the production process and quality inspection of spicy Lentinus edodes sauce[J]. China Condiment,2018,43(12):116−120,125. doi: 10.3969/j.issn.1000-9973.2018.12.022
    [12]
    刘义, 韦云路, 胡文森, 等. 糟辣食用菌酱的研制[J]. 中国调味品,2021,46(5):119−123,132. [LIU Y, WEI Y L, HU W S, et al. Preparation of fermented chili edible fungi sauce[J]. China Condiment,2021,46(5):119−123,132. doi: 10.3969/j.issn.1000-9973.2021.05.025
    [13]
    薛山, 李昆仑. 模糊数学结合响应面法优化兔汤的高压炖煮工艺[J]. 食品工业科技,2022,43(3):195−202. [XUE S, LI K L. Optimization of high pressure stewing process of rabbit soup by fuzzy mathematics combined with response surface methodology[J]. Science and Technology of Food Industry,2022,43(3):195−202.
    [14]
    国家市场监督管理局, 中华人民共和国国家卫生健康委员会. GB 5009.5-2016食品中蛋白质的测定[S].

    State Administration of Market Regulation, National Health Commission of the People's Republic of China. GB 5009.5-2016 Determination of protein content in foods[S].
    [15]
    国家市场监督管理局, 中华人民共和国国家卫生健康委员会. GB 5009.3-2016 食品中水分的测定[S].

    State Administration of Market Regulation, National Health Commission of the People's Republic of China. GB 5009.3-2016 Determination of water content in foods[S].
    [16]
    国家市场监督管理局, 中华人民共和国国家卫生健康委员会. GB 5009.235-2016食品中氨基酸态氮的测定[S].

    State Administration of Market Regulation, National Health Commission of the People's Republic of China. GB 5009.235-2016 Determination of amino acid nitrogen content in foods[S].
    [17]
    国家市场监督管理局, 中华人民共和国国家卫生健康委员会. GB 4789.2-2016食品微生物学检验菌落总数测定[S].

    State Administration of Market Regulation, National Health Commission of the People's Republic of China. GB 4789.2-2016 Determination of aerobic plate count in foods[S].
    [18]
    国家市场监督管理局, 中华人民共和国国家卫生健康委员会. GB 4789.15-2016 食品微生物学检验霉菌和酵母计数[S].

    State Administration of Market Regulation, National Health Commission of the People's Republic of China. GB 4789.2-2016 Determination of moulds and yeasts in foods[S].
    [19]
    国家市场监督管理局, 中华人民共和国国家卫生健康委员会. GB 4789.3-2016食品微生物学检验大肠菌群计数[S].

    State Administration of Market Regulation, National Health Commission of the People's Republic of China. GB 4789.3-2016 Determination of coliforms in foods[S].
    [20]
    谭沙, 宋珊珊, 谢勇, 等. 铜仁糟辣椒挥发性风味成分分析[J]. 中国酿造,2015,34(10):125−128. [TAN S, SONG S S, XIE Y, et al. Volatile compounds analysis of pickling pepper of Tongren[J]. China Brewing,2015,34(10):125−128. doi: 10.11882/j.issn.0254-5071.2015.10.028
    [21]
    赵瑞华, 贺晓龙, 吉志洁. 蟹味菇辣椒酱的研制[J]. 中国调味品,2020,45(6):116−119,126. [ZHAO R H, HE X L, JI Z J. Preparation of hypsizygus marmoreus chili sauce[J]. China Condiment,2020,45(6):116−119,126. doi: 10.3969/j.issn.1000-9973.2020.06.025
    [22]
    于海燕, 刘新广, 李永, 等. 调味品减盐增鲜的研究进展[J/OL]. 食品科学: 1−12[2022-09-23]. https://kns.cnki.net/kcms/detail/11.2206.ts.20220622.1056.039.

    YU H Y, LIU X G, LI Y, et al. Research progress of condiment reducing salt and increasing umami[J/OL]. Food Science, https://kns.cnki.net/kcms/detail/11.2206.ts.20220622.1056.039.
    [23]
    随州市质量协会团体标准. T/SZZL 002-2021香菇酱[S].

    Suizhou quality association group standard. T/SZZL 002-2021 Mushroom sauce[S].
    [24]
    TIAN Y T, ZHAO, et al. Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms[J]. Food Chem,2016,2016,197:714−722.
    [25]
    RODRIGUEZ B A, KOLLMANNSBERGER H, GONZALEZ M M, et al. HS-SPME comparative analysis of genotypic diversity in the volatile fraction and aroma-contributing compounds of Capsicum fruits from the annuum-chinense-frutescens complex[J]. Journal of Agricultural and Food Chemistry,2010,58(7):4388−4400. doi: 10.1021/jf903931t
    [26]
    张东亚, 胡伯凯, 李伟岸, 等. 两种加工方法对糟辣椒风味及产品质量的影响[J]. 食品与发酵工业,2019,45(3):168−175. [ZHANG D Y, HU B K, LI W A, et al. Effects of two processing methods on flavor and product quality of Zao-peppres[J]. Food and Fermentation Industries,2019,45(3):168−175. doi: 10.13995/j.cnki.11-1802/ts.017661
    [27]
    王海帆, 郭梦嫣, 王玉洁, 等. 辣椒、花椒等辛辣香辛料对肉制品风味影响的研究进展[J]. 食品科学,2022,43(15):389−395. [WANG H F, GUO M Y, WANG Y J, et al. Research on effects of pungent spices lncluding chili and prickly ash on flavors of meat products[J]. Food Science,2022,43(15):389−395. doi: 10.7506/spkx1002-6630-20210606-079
    [28]
    唐鑫, 夏延斌, 吴灿. 辣椒汁发酵过程中挥发性成分的变化[J]. 食品科学,2014,35(16):197−201. [TANG X, XIA Y B, WU C. Analysis of volatile components in Hot pepper Juice during fermentation[J]. Food Science,2014,35(16):197−201. doi: 10.7506/spkx1002-6630-201416038
    [29]
    RODE H R, FEHRMAN C E, BLAIR A D, et al. Evalu- ation of the significance of the maillard browning reaction caramelization and flavor development in beef steaks[J]. Meat Science,2016,112:152−156.
    [30]
    CHANVORIEAK P, BOKYUNG M, CHAN L. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system[J]. Food Chemistry,2016,192:1068−1077. doi: 10.1016/j.foodchem.2015.07.113
    [31]
    ZHANG J, ZHANG Y, WANG Y, et al. Influences of ultrasonic- assisted stir fry on the flavor characteristics of fried methods[J]. Innovative Food Science & Emerging Technologies,2020,62:102365.
    [32]
    CHANG K A, KOW H N, TAN T, et al. Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus[J]. International Journal of Food Science & Technology,2021,56(11):5639−5646.
  • 加载中

Catalog

    Figures(4)  / Tables(9)

    Article Metrics

    Article views(23) PDF downloads(0) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return