期刊论文

Shen, W.

中文

现代食品科技

1673-9078

2022

38

2

197-205 and 86

10.13982/j.mfst.1673-9078.2022.2.0537

湖北省揭榜制科技项目重大专项（2019AEE007）； 2020年科技人员服务企业专项行动·湖北专项（XQ202000178）； 湖北省现代农业产业技术体系专项资金资助（HBHZDZB-2021-023）；

本校为第一且通讯机构

以双孢蘑菇粉为主要添加料制备冻干型食用菌特色溶豆，分析了不同粒度（20目、60目、100目、超微粉）的双孢蘑菇粉对溶豆的食用品质的影响。结果表明，添加双孢蘑菇粉后，溶豆的色泽明显变暗变深，挥发性风味成分含量显著升高，水合能力和质构特性变化明显；随着添加双孢蘑菇粉粒度的降低，溶豆色泽显著变亮变白，挥发性风味成分含量逐渐增大；溶豆的水合能力及感官评分均呈先升高后降低的趋势，而复水时间及韧性、硬度和粗糙度等指标则呈现先减小后增大的趋势。研究发现，添加双孢蘑菇粉超微粉可显著改善溶豆的色泽，但对最终产品的口感产生了一定的负面影响；当双孢蘑菇粉粒度为100目时，溶豆...

In this study, different particle size of Agaricus bisporus powders were added in yogurt to prepare freeze-dried mushroom yogurt melts. The effects of different particle size (20-mesh, 60-mesh, 100-mesh, ultra-fine powders) of Agaricus bisporus powders on the eating quality of yogurt melts were investigated. The results showed that the color of the products became darker and the concentration of volatile flavor components increased, when the powders were added. Meanwhile, the hydration capacity and texture characteristics changed obviously. Con...