摘要：草菇，作为家喻户晓的一类菌菇，除了喜爱它的营养丰富，国人们还偏爱将其加入汤中或配以其他菜一起烹饪来提鲜调香。目前虽有对其它菇类鲜味肽等的研究，针对草菇美拉德肽的研究却十分鲜有。本课题主要是先经过酶解处理，再经过美拉德反应制备美拉德肽，并研究美拉德肽的呈味特性。首先进行了酶解反应中酶的筛选，然后采用单因素实验进行了酶解条件的优化，接着进行了草菇美拉德肽的制备及呈味特性分析。实验结果表明，最佳酶是纤维素酶和风味蛋白酶的组合；单因素实验分析得出酶解反应的最优体系为：料液比1:8；纤维素酶添加量为0。5%，风味蛋白酶添加量为0。4%，酶解时间为纤维素酶1。5h，风味蛋白酶1。5h；纤维素酶pH为3。5，风味蛋白酶pH为6，纤维素酶反应温度为45℃，风味蛋白酶反应温度为50℃。美拉德制备的最佳反应条件，最佳温度为110℃，反应时间为90min。草菇美拉德肽呈味较鲜甜，口感醇厚，香气怡人，改善了草菇原有的酸涩、草腥味，并增强草菇鲜香感。79104

毕业论文关键词： 草菇；美拉德肽；呈味特性；酶解优化；感官评定

Study on the Preparation and Taste Characteristics of straw mushroom

Abstract: Volvacea mushroom, as a household name of a class of mushrooms, in addition to love it's nutrient-rich, people also prefer to add it to the soup or with other dishes to cook together to mention fresh incense。 At present, although the study of other mushroom flavor peptides, for the grass mushroom Mailey peptide research is very rare。 This topic is mainly through the enzymatic treatment, and then through the Maillard reaction preparation of Maillard peptide, and to study the taste characteristics of Maillard peptide。 The enzymatic hydrolysis of the enzyme was first carried out, and then the single factor experiment was used to optimize the enzymatic conditions。 Then, the preparation and taste characteristics of the mushroom Marold peptide were analyzed。 The results showed that the optimal enzyme was the combination of cellulase and flavor protease。 The optimal system of enzymatic reaction was as follows: the ratio of material to liquid was 1: 8, the amount of cellulase was 0。5%, the flavor protease The optimum conditions were as follows: cellulase 1。5 h, flavor protease 1。5 h; cellulase pH 3。5, flavor protease pH 6, cellulase reaction temperature 45 ℃, flavor protease reaction temperature 50 ℃ The The optimum reaction conditions for the preparation of the product are the optimum temperature of 110 ° C and the reaction time is 90 min。 Mushroom fungus peptides taste more sweet, mellow taste, pleasant aroma, improve the original mushroom mushroom astringent, grass smell, and enhance the sense of mushroom fragrance。

KeyWords: Straw mushroom; Maillard reaction; taste analysis; enzymatic optimization; sensory evaluation 

目录

1 绪论 1

1。1 草菇概述 1

1。2 草菇深加工的概况 1

1。3 美拉德肽 2

1。4 美拉德肽的呈味特性分析方法 2

1。4。1 滋味成分分析 2

1。4。2滋味物质的感官评定方法 3

1。4。2。1差别检验 3

1。4。2。2描述性检验 3

1。4。3 高效液相色谱法研究 3

1。5 影响美拉德反应的因素 4

1。5。1 温度对美拉德反应的影响