挤压喷雾生产香菇粉技术及产品理化性质

摘要/Abstract

摘要： 利用挤压喷雾技术生产香菇粉调味料。在单因素实验基础上进行正交试验优化挤压条件，通过对比挤压前、后香菇粉的理化性质变化，研究香菇粉的使用条件、范围以及营养成分的变化规律。结果表明：最佳工艺为香菇原料初始水分含量50%、挤压温度150℃、模孔直径3mm，此条件下制得的香菇粉香味物质I+G含量最高。挤压喷雾处理后的香菇粉脂肪含量下降、热性质稳定、表面更加致密光滑、粉状性质变佳且活性基团没有明显变化。挤压喷雾处理的香菇粉，在食品生产中可作为调味料和功能性添加剂使用。

关键词: 挤压喷雾, 香菇粉, 调味料, 生产技术, 理化性质

Abstract: In the study the blasting extrusion technology had been used to produce the seasoning of lentinus edode -s powder. Based on the single factor experiments,the orthogonal experiment was used to confirm the optimization conditions,and the chemical and physical properties of lentinus edodes powder were compared before and the cond -itions,scope and variation in the nutritional properties of lentinus edodes powder could obtained.The results show -ed that the optimal processing parameters was moisture content of raw materials 50%, temperature 150℃,diehole diameter 3mm. Under such conditions,the I+G content of lentinus edodes powder was the highest. Fat content of lentinus edodes powder after extrusion was decreased. It have stable thermal properties,surface became smooth and compact, the properties of the ultrafine powder became better and activated structure had not changed. Lentinus edodes powder after extrusion could be used as seasoning or functional additive in food industry.

Key words: blasting extrusion processing, lentinus edodes powder, seasoning, processing technique, physicochemical properties

中图分类号:

TS264

朱慧李运通陈桂芸陈野. 挤压喷雾生产香菇粉技术及产品理化性质[J]. 食品科学, 0, (): 0-0.

Chen Guiyun. Reasearch on blasting extrusion processing technique for lentinus edodes powder production and physicochemical property of the powder[J]. FOOD SCIENCE, 0, (): 0-0.

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