摘要：采用酶解法提取杏鲍菇中呈鲜物质，以电子舌对其鲜度响应值相对于谷氨酸钠标准溶液的鲜度响应值的大小作为主要评价指标，通过单因素试验确定酶解过程中食用菌水解酶（AO1、AO2）的加酶量和pH值的范围，并确定其对酶解反应的影响程度，再采用三因素三水平响应面组合设计，研究酶解过程中食用菌水解酶AO1、AO2的加酶量和酶AO2的pH对酶解杏鲍菇的影响。研究结果显示最佳酶解工艺条件是：料液比为1：4；第一步酶AO1的加酶量0.18%；第二步酶AO2的加酶量0.10%；酶AO1的pH5.0；酶AO2的pH6.9；酶解温度50℃；酶解时间，酶AO1先水解2h，酶AO2再水解4h。所得酶解液的鲜度相当于8.93g/L谷氨酸钠溶液的鲜度。通过将不同浓度的酶解液与不同浓度的食盐溶液经电子舌测定发现，杏鲍菇酶解液中的呈鲜物质有一定程度的突显咸的作用，利用这一点将酶解液与淀粉和食盐以及牛肉香精与调品制成一种既有杏鲍菇风又有牛肉风的低盐调酱。通过实验得出，这种酱的配方为：水：酶解液：食盐：菇粉=60:30:0.4:1.5。（其他配料是：淀粉1g、熟面粉4g、棕榈油6g、生姜粉0.05g、酱油1g、糖0.1g，牛肉香精1.2g。）这种配方的酱其含盐量远低于普通酱生产的食盐添加量，同时可以达到降盐而不失风的目的。23327
毕业论文关键词：杏鲍菇；酶解液；电子舌；鲜度响应值；低盐调酱
Development of low-salt condiment from Pleurotus eryngii
Abstract: The paper uses enzymolysis to extract the umami substance out of pleurotus eryngii and then analyzes the influence on the enzymolysis of pleurotus eryngii from the addition of enzyme AO1 and enzyme AO2 as well as the pH of enzyme AO2 .Theoptimization is based on the electronic tongue’s responses to the umami substance of pleurotus eryngii equal to standard solution of MSG (monosodium glutamate). The paper obtains the optimal data and enzymolysis level by single-factor experiment and response surface methodology. According to this research ,the best conditions for enzymolysis are as following :solid to liquid ratio is 1:4 ; the content of enzyme AO1 in step 1 is 0.18% (w/w) ;the content of enzyme AO2 in step 2 is 0.10% (w/w) ; optimal pH of enzyme AO1 and enzyme AO2 are 5 and 6.9 respectively; temperature is 50℃ ; the enzymolysis time is 2 hours for enzyme AO1 and 4 hours for enzyme AO2 . The umami level of the solution amounts to that of MSG solution of 8.93g/L The comparison on electronic tongue’s responses to enzymatic solution and sodium chloride solution in different concentration shows that the umami substance of pleurotus eryngii can enhance salty flavor to some degree. With the enzymolysis solution, starch, beef flavor and some other condiment, a kind of low-salt condiment with both pleurotus eryngii flavor and beef flavor is developed . According to the research, the recipe is Water, enzymolysis liquid, salt, the proportion of mushroom powder is 60:30:0.4:1.5.(the other ingredients are1 g starch, 4 g flour, 6 g palm oil, 0.05 g ginger, 1 g soy sauce powder, 0.1 sugar and 1.2 g beef . )
Key words: pleurotus eryngii； enzymatic solution；electronic tongue； umami content ；low-salt condiment
目录
1 绪论 1
1.1 杏鲍菇的研究概况 1
1.1.1 杏鲍菇中的营养成分 1
1.1.2 杏鲍菇中有效成分提取工艺的研究概况 1
1.2 调品概述 1
1.2.1 传统调品概述 1
1.2.2 复合调品概述 2
1.2.3 低盐调品的研究概况 2
1.3 研究目的和意义 3
1.4 主要研究内容 3
2 实验材料和方法 4
2.1实验材料 4
2.1.1原料与试剂 4 杏鲍菇低盐调味品的研制+文献综述:http://www.youerw.com/shiping/lunwen_16339.html