樊一鸣,冯瑶,支胤宏,马世宇,杨镇,辛广

• 1:沈阳农业大学食品学院
• 2:葫芦岛农函大玄宇食用菌野驯繁育有限公司

摘要(Abstract)：

黑皮鸡枞菌是一种珍稀食用菌，为了提高其商品价值，以黑皮鸡枞菌为原料制作食用菌酱，通过水分含量、水分活度和感官评分确定黑皮鸡枞菌酱的最佳炒制温度和时间；探究豆瓣酱、水、油及糖的添加量对黑皮鸡枞菌酱感官品质和电子舌鲜味值的影响，采用响应面法优化黑皮鸡枞菌酱的加工工艺；定性、定量分析炒制过程中(2,3,4,5,6 min)黑皮鸡枞菌酱的挥发性成分。结果表明，黑皮鸡枞菌酱的最佳炒制时间和温度分别为5 min和160℃;以100.00 g黑皮鸡枞菌为基准，豆瓣酱、水、油、糖的添加量分别为31.01,104.13,60.92,6.00 g时产品的感官评分最高；在5个炒制时间下共鉴定出37种挥发性成分，5 min时黑皮鸡枞菌酱的挥发性成分种类最多，总浓度最高。最佳工艺下制作的黑皮鸡枞菌酱色泽油亮、酱体均匀、味道鲜美、香气浓郁，为黑皮鸡枞菌产品的开发及品质调控提供了科学依据。

关键词(KeyWords)： 黑皮鸡枞菌;加工工艺;响应面法;挥发性成分;香气分析

Abstract:

Keywords:

基金项目(Foundation): 辽宁省科学技术计划项目(2020JH2/10200013);; 辽宁省中央引导地方科技发展专项(2021JH6/10500133);; 沈阳农业大学高层次人才引进项目(SYAU20160003)

作者(Author): 樊一鸣,冯瑶,支胤宏,马世宇,杨镇,辛广

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