食品与发酵工业 >

2023 , Vol. 49 >Issue 1: 192 - 198

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031079

研究报告

食用菌植物基肉酱的制备及感官品质探究

  • 袁鑫乐 ,
  • 竹雪程 ,
  • 张瑛 ,
  • 刘慧琳
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  • (北京工商大学 食品与健康学院,北京,100048)
第一作者：博士研究生(刘慧琳教授为通信作者,E-mail:liuhuilin@btbu.edu.cn)

收稿日期: 2022-02-07

  修回日期: 2022-05-26

  网络出版日期: 2023-02-14

基金资助

国家自然科学基金项目(32072335);2022年研究生科研能力提升计划项目(19008022056)

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Preparation of sauce from fungus and plant-based meat substitute and sensory characteristics

  • YUAN Xinyue ,
  • ZHU Xuecheng ,
  • ZHANG Ying ,
  • LIU Huilin
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  • (School of Food and Health, Beijing Technology & Business University, Beijing 100048, China)

Received date: 2022-02-07

  Revised date: 2022-05-26

  Online published: 2023-02-14

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摘要

以食用菌和大豆蛋白为主要原料生产肉代替物,通过正交试验探究食用油种类、用量以及黄豆酱的用量交互作用的最佳水平以制备食用菌植物基肉酱,并采用顶空-固相微萃取结合气相色谱-质谱联用技术对挥发性化合物进行分离与鉴定。结果表明,考察的因素中对食用菌植物基肉酱感官品质的影响大小顺序为黄豆酱用量>食用油种类>食用油用量,采用菜籽油40 mg、黄豆酱70 mg获得的产品感官品质最佳,与市售产品差异较小。此外,通过采用极性与非极性毛细管色谱对食用菌植物基肉酱挥发性风味进行全面的分析,共检出84种挥发性风味化合物,总含量分别为14.507和15.815 μg/kg。

关键词： 植物基肉代替物; 食用菌; 大豆蛋白; 挥发性化合物; 气相色谱-质谱联用

本文引用格式

袁鑫乐 , 竹雪程 , 张瑛 , 刘慧琳 . 食用菌植物基肉酱的制备及感官品质探究[J]. 食品与发酵工业, 2023 , 49(1) : 192 -198 . DOI: 10.13995/j.cnki.11-1802/ts.031079

Abstract

In this study, meat substitutes prepared from the blending of edible fungus and soybean protein were further used to fabricate sauce products. The orthogonal test was used to explore the optimal formulation for sauce from fungus and plant-based meat substitutes. Besides, headspace-solid phase microextraction combined with gas chromatography-mass spectrometry technology was used for the separation and identification of volatile compounds. Results showed that the optimal conditions were 40 mg rapeseed oil and 70 mg soybean sauce. Moreover, the sensory characteristics of sauce from fungus and plant-based meat substitute was excellent and with little difference from the market products. In addition, 84 volatile flavor compounds were detected by polar and non-polar capillary chromatography with total contents of 14.507 and 15.815 μg/kg, respectively.

Key words： plant-based meat substitute; fungus; soybean protein; volatile compounds; gas chromatography-mass spectrometry

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