香菇柄中滋味成分释放研究及香菇精的研制
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摘要
香菇柄由于其纤维化程度高和适口性较差等特性,在加工或商品化处理中往往被丢弃而造成资源浪费。为了提高香菇柄加工利用率和资源的附加值,进一步对香菇柄进行深加工和综合利用,本文以香菇柄为研究对象,对香菇柄基本成分进行了分析,运用热水浸提法、纤维素酶酶解法、固态发酵法和超微粉碎法对香菇柄中滋味成分的释放进行了研究,并对香菇精加工中配料和制粒工艺进行了研究。主要研究结果如下：
1.香菇柄基本成分中水分含量为99.03mg/g,干物质中粗纤维含量最高,达466.27mg/g,粗蛋白和碳水化合物次之,分别为258.42mg/g和167.14mg/g,而粗脂肪和粗灰分的含量较低,都在50mg/g左右,这说明香菇柄中含有大量的营养成分,粗纤维含量高导致其营养成分难以释放,采用一定的方法对其粗纤维进行降解才能使其营养成分得到更多的释放。
2.热水浸提法在其最佳工艺条件下释放香菇柄中各滋味成分效果均低于其他方法；纤维素酶酶解法在其最佳工艺条件下释放香菇柄中各滋味成分效果均好于热水浸提法,但差于固态发酵法；米曲霉、黑曲霉和毛霉三种菌种固态发酵法释放效果明显好于其他三种方法,其中米曲霉释放游离氨基酸(3.18%)效果最好、释放呈味核苷酸(3.38%)和可溶性糖(21.52%)效果较好；黑曲霉释放呈味核苷酸(3.48%)和可溶性糖(27.36%)效果最好、释放游离氨基酸(2.37%)效果较好,毛霉释放游离氨基酸(2.27%)和可溶性糖(20.47%)效果较好；超微粉碎法在其最佳工艺条件下释放香菇柄中可溶性糖效果差于固态发酵法,略差于纤维素酶酶解法,但其释放呈味核苷酸(3.45%)和游离氨基酸(2.33%)效果却较好。
3.热水浸提法释放香菇柄中滋味成分最佳工艺条件为：液固比(v/w)30：1、浸提温度70℃、浸提时间2h；纤维素酶酶解法释放香菇柄中滋味成分最佳工艺条件为：加酶量0.6%、酶解时间3h、液固比(v/w)25.1、pH6.0、酶解温度50℃；毛霉、米曲霉和黑曲霉固态发酵法释放香菇柄中滋味成分最佳发酵时间分别为108h、72h、108h；超微粉碎法释放香菇柄中滋味成分最佳工艺条件为：球磨时间为20h、球料比3：1、转速480r/min。
4.提取法生产香菇精配方为：香菇柄提取物30.08%、食盐37.59%、味精22.56%、I+G2.26%、麦芽糊精3.01%、白胡椒粉1.50%、干贝素0.75%、姜粉1.50%、大蒜粉0.75%；超微粉碎法生产香菇精配方为：超微香菇柄粉56.34%、食盐23.47%、味精14.08%、I+G1.41%、麦芽糊精1.88%、白胡椒粉0.94%、干贝素0.47%、姜粉0.94%、大蒜粉0.47%。按此配方复合的混料鲜味强,咸味适中,香菇特征性风味浓郁,有丰富的特色风味。
5.香菇精生产中最佳制粒工艺条件为：95%乙醇使用量为0.15mL/g,糊精使用量为0.6g/g,聚乙烯吡咯烷酮使用量为0.006g/g,羧甲基纤维素钠使用量为0.012g/g,制粒时间4min。在此工艺参数条件下制粒时混料湿润度良好,软材疏松,制粒时粘度合适,容易制成颗粒,制成的颗粒粒度均一,颗粒成型性良好。
Due to the characteristic of high fiber content and bad palatability, the stipes of Lentinus Edodes are usually discarded during its processing and commercialization, which result to the waste of resource. For enhancing the utilization rate and additive value of the stipes of Lentinus Edodes, its deep processing and comprehensive utilization are executed, in this paper, the basic composition of the stipes of Lentinus Edodes were analyzed, and the release of taste components were studied by using hot-water extraction, enzymatic hydrolysis by cellulase, solid-state fermentation, and superfine comminution, moreover, processing technology of mushroom essence were also studied. The results were as follow:
1. Moisture content of the stipes of Lentinus Edodes is 99.03mg/g. Crude fiber is the highest composition in the stipes of Lentinus Edodes, which has contents of 466.27mg/g. the next are crude protein (258.42mg/g) and carbohydrate (167.14mg/g). however, The contents of crude fat and crude ash are very low (about 50 mg/g), which indicate that the stipes of Lentinus Edodes is of high amount of nutritional ingredient, high crude fiber prevent the release of nutritional ingredient, therefore, the release of nutritional ingredient will be better by degrading crude fiber.
2. The release efficiency of taste components from the stipes of Lentinus Edodes in the optimal conditions by hot-water extraction is lower than other three methods. The release efficiency of taste components in the optimal conditions by enzymatic hydrolysis is better than hot-water extraction, but lower than solid-state fermentation. The release efficiency of taste components of solid-state fermentation by three strains inlcuding Aspergillus oryzae, Aspergillus niger and Mucor is all obviously better than other three methods. Aspergillus oryzae has the best release efficiency of free amino acids (3.18%) and good release efficiency of flavor nucleotides (3.38%) and soluble sugars (21.52%). Aspergillus niger has the best release efficiency of flavor nucleotides (3.48%) and soluble sugars (27.36%) and good release efficiency of free amino acids (2.37%). Mucor has the good release efficiency of free amino acids (2.27%) and soluble sugars (20.47%). The release efficiency of soluble sugars by superfine comminution is lower than solid-state fermentation and a litter lower than enzymatic hydrolysis. But it has good release efficiency of flavor nucleotides (3.45%) and free amino acids (2.33%).
3. The optimal process conditions for hot-water extraction to release taste components from the stipes of Lentinus Edodes are liquid-solid ratio 30:1, extraction temperature 70℃, extraction time 2h. The optimal process conditions for enzymatic hydrolysis are cellulase dosage 0.6%, enzyme time 3h, liquid-solid ratio 25:1, pH 6.0, enzyme temperature 50℃. The optimal fermentation time for solid-state fermentation by Mucor, Aspergillus oryzae and Aspergillus niger are 108h,72h,108h, respectively. The optimal process conditions for superfine comminution are ball-milling time 20h, ball-material ratio 3:1, rotating speed 480r/min.
4. The prescription of mushroom essence by extaction method are the extract from .the stipes of Lentinus Edodes 30.08%, salt 37.57%, MSG 22.56%, I+G 2.26%, maltodextrin 3.01%, white pepper powder 1.50%, Sodiumsuccinate 0.75%, ginger powder 1.50%, garlic powder 0.75%. The prescription of mushroom essence by superfine comminution method are ultrafine powder of stipes of Lentinus Edodes 56.34%, salt 23.47%, MSG 14.08%, I+G1.41%, maltodextrin 1.88%, white pepper powder 0.94%, Sodiumsuccinate 0.47%, ginger powder 0.94%, garlic powder 0.47%. Mushroom essence processed in these prescriptions has strong umami taste, appropriate saline taste, heavy characteristic flavour of Lentinus Edodes and other ample flavour.
5. The granulation conditions for single factor experiments are the dosage of 95% ethanol 0.15 mL/g, dosage of dextrin 0.6g/g, dosage of PVP 0.006g/g, dosage of CMC-Na 0.012g/g, granulation time 4min. for granulation of these process condition, the wet mixture, loose softwood and appropriate viscosity are good for granulation, and the particles is of homogeneous particle size and well formability.
1.香菇柄基本成分中水分含量为99.03mg/g,干物质中粗纤维含量最高,达466.27mg/g,粗蛋白和碳水化合物次之,分别为258.42mg/g和167.14mg/g,而粗脂肪和粗灰分的含量较低,都在50mg/g左右,这说明香菇柄中含有大量的营养成分,粗纤维含量高导致其营养成分难以释放,采用一定的方法对其粗纤维进行降解才能使其营养成分得到更多的释放。
2.热水浸提法在其最佳工艺条件下释放香菇柄中各滋味成分效果均低于其他方法；纤维素酶酶解法在其最佳工艺条件下释放香菇柄中各滋味成分效果均好于热水浸提法,但差于固态发酵法；米曲霉、黑曲霉和毛霉三种菌种固态发酵法释放效果明显好于其他三种方法,其中米曲霉释放游离氨基酸(3.18%)效果最好、释放呈味核苷酸(3.38%)和可溶性糖(21.52%)效果较好；黑曲霉释放呈味核苷酸(3.48%)和可溶性糖(27.36%)效果最好、释放游离氨基酸(2.37%)效果较好,毛霉释放游离氨基酸(2.27%)和可溶性糖(20.47%)效果较好；超微粉碎法在其最佳工艺条件下释放香菇柄中可溶性糖效果差于固态发酵法,略差于纤维素酶酶解法,但其释放呈味核苷酸(3.45%)和游离氨基酸(2.33%)效果却较好。
3.热水浸提法释放香菇柄中滋味成分最佳工艺条件为：液固比(v/w)30：1、浸提温度70℃、浸提时间2h；纤维素酶酶解法释放香菇柄中滋味成分最佳工艺条件为：加酶量0.6%、酶解时间3h、液固比(v/w)25.1、pH6.0、酶解温度50℃；毛霉、米曲霉和黑曲霉固态发酵法释放香菇柄中滋味成分最佳发酵时间分别为108h、72h、108h；超微粉碎法释放香菇柄中滋味成分最佳工艺条件为：球磨时间为20h、球料比3：1、转速480r/min。
4.提取法生产香菇精配方为：香菇柄提取物30.08%、食盐37.59%、味精22.56%、I+G2.26%、麦芽糊精3.01%、白胡椒粉1.50%、干贝素0.75%、姜粉1.50%、大蒜粉0.75%；超微粉碎法生产香菇精配方为：超微香菇柄粉56.34%、食盐23.47%、味精14.08%、I+G1.41%、麦芽糊精1.88%、白胡椒粉0.94%、干贝素0.47%、姜粉0.94%、大蒜粉0.47%。按此配方复合的混料鲜味强,咸味适中,香菇特征性风味浓郁,有丰富的特色风味。
5.香菇精生产中最佳制粒工艺条件为：95%乙醇使用量为0.15mL/g,糊精使用量为0.6g/g,聚乙烯吡咯烷酮使用量为0.006g/g,羧甲基纤维素钠使用量为0.012g/g,制粒时间4min。在此工艺参数条件下制粒时混料湿润度良好,软材疏松,制粒时粘度合适,容易制成颗粒,制成的颗粒粒度均一,颗粒成型性良好。
Due to the characteristic of high fiber content and bad palatability, the stipes of Lentinus Edodes are usually discarded during its processing and commercialization, which result to the waste of resource. For enhancing the utilization rate and additive value of the stipes of Lentinus Edodes, its deep processing and comprehensive utilization are executed, in this paper, the basic composition of the stipes of Lentinus Edodes were analyzed, and the release of taste components were studied by using hot-water extraction, enzymatic hydrolysis by cellulase, solid-state fermentation, and superfine comminution, moreover, processing technology of mushroom essence were also studied. The results were as follow:
1. Moisture content of the stipes of Lentinus Edodes is 99.03mg/g. Crude fiber is the highest composition in the stipes of Lentinus Edodes, which has contents of 466.27mg/g. the next are crude protein (258.42mg/g) and carbohydrate (167.14mg/g). however, The contents of crude fat and crude ash are very low (about 50 mg/g), which indicate that the stipes of Lentinus Edodes is of high amount of nutritional ingredient, high crude fiber prevent the release of nutritional ingredient, therefore, the release of nutritional ingredient will be better by degrading crude fiber.
2. The release efficiency of taste components from the stipes of Lentinus Edodes in the optimal conditions by hot-water extraction is lower than other three methods. The release efficiency of taste components in the optimal conditions by enzymatic hydrolysis is better than hot-water extraction, but lower than solid-state fermentation. The release efficiency of taste components of solid-state fermentation by three strains inlcuding Aspergillus oryzae, Aspergillus niger and Mucor is all obviously better than other three methods. Aspergillus oryzae has the best release efficiency of free amino acids (3.18%) and good release efficiency of flavor nucleotides (3.38%) and soluble sugars (21.52%). Aspergillus niger has the best release efficiency of flavor nucleotides (3.48%) and soluble sugars (27.36%) and good release efficiency of free amino acids (2.37%). Mucor has the good release efficiency of free amino acids (2.27%) and soluble sugars (20.47%). The release efficiency of soluble sugars by superfine comminution is lower than solid-state fermentation and a litter lower than enzymatic hydrolysis. But it has good release efficiency of flavor nucleotides (3.45%) and free amino acids (2.33%).
3. The optimal process conditions for hot-water extraction to release taste components from the stipes of Lentinus Edodes are liquid-solid ratio 30:1, extraction temperature 70℃, extraction time 2h. The optimal process conditions for enzymatic hydrolysis are cellulase dosage 0.6%, enzyme time 3h, liquid-solid ratio 25:1, pH 6.0, enzyme temperature 50℃. The optimal fermentation time for solid-state fermentation by Mucor, Aspergillus oryzae and Aspergillus niger are 108h,72h,108h, respectively. The optimal process conditions for superfine comminution are ball-milling time 20h, ball-material ratio 3:1, rotating speed 480r/min.
4. The prescription of mushroom essence by extaction method are the extract from .the stipes of Lentinus Edodes 30.08%, salt 37.57%, MSG 22.56%, I+G 2.26%, maltodextrin 3.01%, white pepper powder 1.50%, Sodiumsuccinate 0.75%, ginger powder 1.50%, garlic powder 0.75%. The prescription of mushroom essence by superfine comminution method are ultrafine powder of stipes of Lentinus Edodes 56.34%, salt 23.47%, MSG 14.08%, I+G1.41%, maltodextrin 1.88%, white pepper powder 0.94%, Sodiumsuccinate 0.47%, ginger powder 0.94%, garlic powder 0.47%. Mushroom essence processed in these prescriptions has strong umami taste, appropriate saline taste, heavy characteristic flavour of Lentinus Edodes and other ample flavour.
5. The granulation conditions for single factor experiments are the dosage of 95% ethanol 0.15 mL/g, dosage of dextrin 0.6g/g, dosage of PVP 0.006g/g, dosage of CMC-Na 0.012g/g, granulation time 4min. for granulation of these process condition, the wet mixture, loose softwood and appropriate viscosity are good for granulation, and the particles is of homogeneous particle size and well formability.
引文
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73. Akira H, Seiki G, Shozo Y et al. Effects of strain and cultivation medium on the chemical composition of the taste components in fruit-body of Hypsizygus marmoreus. Food Chemistry,2004,84(2):265-270
74. Ashok P, Carlos R S, David M. New developments in solid state fermentation: I-bioprocesses and products. Process Biochemistry,2000,35:1153-1169
75. Chang H L, Chao G R, Chen C C, etal. Nonvolatile taste components of Agaricus blazei, Antrod ia camphorate and Cordyceps militaris mycelia. Food Chemistry, 2001,74(2):203-207
76. Barbara R, Rosario L, Paula B A. Comparative study of phytochemicals and antioxidant potential of wild edible mushroom caps and stipes. Food Chemistry, 2008,110(1):47-56
77. Chen H K. Studies on the characteristics of taste-active components in mushroom concentrate and its powderization.1986
78. Ernestina M P, Hideo H, Daisuke K et al. Improving antioxidant activity and nutritional components of Philippine salt-fermented shrimp paste through prolonged fermentation. Food Chemistry,2008,111(1):72-77
79. Hui L C, Guei R C, Chin C C et al. Non-volatile taste components of Agaricus blazei, Antrodia camphorata and Cordyceps militaris mycelia. Food Chemistry,2001,74(2): 203-207
80. Wang J Z, Zhang M, Ren F Z. Changes of chemical and nutrient composition of porcine blood during fermentation by Aspergillus oryzae. Microbiol Biotechnol, 2007,23:1393-1399
81. Jeng L M, Hsiu C L, Jung T M et al. Non-volatile taste components of several commercial mushrooms. Food Chemistry,2001,72(4):465-471
82. Lioe H N, Apriyantono A, Takara K et al. Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-a-aromatic amino acids. Journal of Food Science,2005, 70(7):401-405
83. Li Q G, Jun Y L, Jun F L. Non-volatile components of several novel species of edible fungi. China Food Chemistry,2007,100(2):643-649
84. Mau J L, Chy C C, LiJYetal. Flavor compounds in straw mushrooms Volvariella volvacea harvested at different stages of maturity. Journal of Agricultural and Food Chemistry,1997,45:4726-4729
85. Mau J L. The umami taste of edible and medicinal mushrooms. International Journal of Medicinal Mushrooms,2005,7(2):113-119
86. Min Y K, Min C, Sun J L et al. Comparison of free amino acid, carbohydrates concentrations in Korean edible and medicinal mushrooms. Food Chemistry,2009, 113(2):386-393
87. Pavel K. Chemical composition and nutritional value of European species of wild growing mushrooms:A review. Food Chemistry,2009,113(1):9-16
88. Pei D C, Chih T Y, Jeng L M. Non-volatile taste components of canned mushrooms. Food Chemistry,2006,97(3):431-437
89. Shil J H, Shu Y T, Jeng L M. Nonvolatile taste components of fruit bodies and mycelia of Cordyceps militaris. Food Science and Technology,2006,39(6):577-583
90. Shu Y T, Chien C W, Shil J H, et al. Nonvolatile taste components of Grifola frondosa, Morchella esculenta and Termitomyces albuminosus mycelia. Food Science and Technology,2006,39(10):1066-1071
91. Shu Y T, Tsai P W, Jeng L M. Nonvolatile taste components of Agaricus bisporus harvested at different stages of maturity. Food Chemistry,2007,103(4):1457-1464
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