响应面法优化蛹虫草下饭菜工艺及挥发性物质分析Optimization of Technology of Cordyceps militaris Dish by Response Surface Method and Analysis of Volatile Substances
张纪新,周天浩,张兰,温平平,许慧卿,王君
摘要(Abstract)：
以杏鲍菇和蛹虫草为主要原料，研发一种蛹虫草下饭菜，以感官评分为指标，利用单因素试验、正交试验和响应面试验获得制作蛹虫草下饭菜的最佳工艺条件，最终确定配方为杏鲍菇添加量35%、蛹虫草添加量10%、香菜碎添加量7.5%、辣椒粉添加量1%。此外，对最佳配方产品进行理化分析和挥发性风味物质鉴定，得出最佳工艺条件下蛹虫草下饭菜的水分含量为25.83%,脂肪含量为39.69%,蛋白质含量为4.92%,水分活度为0.881 7。共检测出43种挥发性风味物质，包括醇类、醛类、酸类、酮类、醚类、烯烃类以及其他类风味化合物。该研究为蛹虫草相关产品的开发与研制提供了一定的理论基础。
关键词(KeyWords)： 蛹虫草;感官评价;响应面法;挥发性物质
基金项目(Foundation): 国家自然科学基金(82000791);; 茶树生物学与资源利用国家重点实验室开放基金(SKLTOF20200110)
作者(Author): 张纪新,周天浩,张兰,温平平,许慧卿,王君
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