CN116195733B - 一种降低竹荪土腥味的复合脱腥方法 - Google Patents
一种降低竹荪土腥味的复合脱腥方法 Download PDFInfo
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Abstract
本发明提供了一种降低竹荪土腥味的复合脱腥方法,属于食用菌深加工技术领域。本发明的降低竹荪土腥味的复合脱腥方法,具体是先将竹荪在姜片的作用下与水共同煮制;然后再将煮制后的竹荪与迷迭香脱腥液混合,在恒温水浴中进行脱腥处理,即可。该方法时间短、脱腥效果佳,经过脱腥处理后,竹荪中主要的腥味物质:1‑辛烯‑3‑醇、(E,E)‑2,4‑壬二烯醛、2‑壬醛、(E,E)‑2,4‑癸二烯醛的含量都有了明显的下降,且不会造成竹荪中营养物质的损失,脱腥液易与竹荪分离,操作简单可控,具有广泛的可适用性。
Description
技术领域
本发明涉及一种降低竹荪土腥味的复合脱腥方法,属于食用菌深加工技术领域。
背景技术
竹荪(Dictyophora),作为一类珍贵的食药真菌,因其营养丰富,被誉为“菌中皇后”、“雪裙仙子”,自古就被列为“草八珍”之一。目前常食用的竹荪仅4种,以贵州织金的红托竹荪(Dictyophora rubrovolvata)品质最佳,富含蛋白质、氨基酸、维生素、矿物质、多糖等多种营养功能成分,具有抗氧化、抗炎症、抗肿瘤、抑菌防腐等功效;但竹荪具有较为难闻的土腥味与肥皂味,使得竹荪深加工产品的开发具有一定的局限性。
因此提供一种有效可靠的去除竹荪土腥味的方法具有重要意义。
发明内容
[技术问题]
现有技术中竹荪具有较为难闻的土腥味与肥皂味,使得竹荪深加工产品的开发具有一定的局限性。
[技术方案]
针对上述技术问题,本发明提供了一种降低竹荪土腥味的复合脱腥方法,该方法能够降低竹荪中主要腥味物质1-辛烯-3-醇、(E,E)-2,4-壬二烯醛、2-壬醛、(E,E)-2,4-癸二烯醛的含量,有效的降低了竹荪的土腥味,改善竹荪的口感。
本发明的目的是提供一种降低竹荪土腥味的复合脱腥方法,所述方法包括如下步骤:
(1)将竹荪与姜片、水按照质量比1:(3~7):(10~20)混合共同煮制;
(2)取步骤(1)煮制后的竹荪与迷迭香脱腥液混合,混合后放置于水浴恒温振荡器中进行脱腥处理,即可。
在一种实施方式中,步骤(1)所述竹荪包括竹荪子实体、竹荪菌托或竹荪菌盖中的一种或多种。
在一种实施方式中,步骤(1)所述煮制的温度为90-100℃,煮制的时间为5-10min。
在一种实施方式中,步骤(2)所述迷迭香脱腥液中迷迭香的质量浓度为0.05%-0.25%。
在一种实施方式中,步骤(2)所述竹荪与迷迭香脱腥液的质量比为1:1~20;优选为1:1~10。
在一种实施方式中,步骤(2)所述脱腥处理的温度为20-40℃,时间为10-60min。
在一种实施方式中,步骤(2)所述迷迭香脱腥液是由迷迭香提取物溶于水中形成。
在一种实施方式中,所述迷迭香提取物的制备包括:将迷迭香烘干后进行粉碎,取迷迭香粉末,加入去离子水,加热至80±10℃,保持1~2h后,将提取液抽滤,保留滤液;重复提取2~3次,抽滤后合并滤液,进行喷雾干燥,即得迷迭香提取物。
本发明的另一目的是提供一种由上述所述方法在竹荪深加工方面的应用。
本发明的第三个目的是提供一种降低竹荪中1-辛烯-3-醇、(E,E)-2,4-壬二烯醛、2-壬醛和(E,E)-2,4-癸二烯醛含量的方法,所述方法包括如下步骤:
(1)将竹荪与姜片、水按照质量比1:(3~7):(10~20)混合共同煮制;
(2)取步骤(1)煮制后的竹荪与迷迭香脱腥液混合,混合后放置于水浴恒温振荡器中进行脱腥处理,即可。在一种实施方式中,所述1-辛烯-3-醇含量降低70%以上,(E,E)-2,4-癸二烯醛含量降低50%以上,(E,E)-2,4-壬二烯醛含量降低60%以上,2-壬醛含量降低40%以上。
[有益效果]
本发明具有以下优点和有益效果:本发明所用的脱腥液原料为天然植物提取物,特点是价格低廉、来源广泛、制备简单,与现有的物理、化学、生物脱腥方法相比,本发明所用的天然植物提取物是可食用,无毒无害,脱腥条件温和,不会造成竹荪中营养物质的损失,脱腥液易与竹荪分离,操作简单可控;能够促进竹荪种植、精深加工业的健康、快速发展;
本发明方法的脱腥效果显著,迷迭香提取物中含有萜烯类化合物、黄酮类化合物等活性物质,脱除腥味物质的有效成分含量高,且经过脱腥处理后,竹荪中主要的主要腥味物质:1-辛烯-3-醇、(E,E)-2,4-壬二烯醛、2-壬醛、(E,E)-2,4-癸二烯醛的含量都有了明显的下降。
具体实施方式
以下对本发明的优选实施例进行说明,应当理解实施例是为了更好地解释本发明,不用于限制本发明。
1.竹荪中关键异味化合物的测定
将脱腥后的竹荪均匀切碎后,称取1g置于气质瓶中,加入10μL浓度为4.585μg/mL的2,4,6-三甲基吡啶作为内标,用带垫片的盖子封好;将经老化的50/30μm DVB/CAR/PDMS萃取头插入顶空瓶中样品上方1cm处,在60℃下萃取30min后置于GC-MS进样口进样,在250℃下解吸3min,测定。
色谱条件:色谱柱:DB-5毛细管柱(30m×0.25mm,0.25μm);升温程序:40℃保持4min,以5℃/min升至90℃,再以10℃/min的速率升至230℃,保持6min。汽化室250℃;载气(He)流速0.8mL/min,不分流;检测口温度:250℃。
质谱条件:EI电离源,电子能量70eV;离子源温度200℃,接口温度250℃;灯丝发射电流100μA,检测电压1000V,扫描质量范围m/z29~500。
采用气味活度值(ROAV)评价各测定化合物对竹荪风味的贡献,按照公式计算各物质的OAV值:
其中Ci为挥发物i的浓度,OTi为该物质的气味阈值;OAV≥1的物质对样品香气贡献明显,且OAV越大,其贡献度越高。
2.土腥味感官评定
通过对土腥味、肥皂味等感官属性进行感官评定,评价了不同脱腥工艺处理后,竹荪的土腥味。感官评价小组由5名经过专业感官评分培训的感官评价员(年龄20-30岁)组成,能够客观准确地评价竹荪的土腥味,对照样品为去离子水。感官评价过程中所有测试样品分别盛装在相同的容器中,采用三位数随机编号。测试小组按表1中的标准进行打分,最终得分为各分项得分的平均值。
表1.竹荪腥味感官评分标准
实施例1
一种降低竹荪土腥味的复合脱腥方法,所述方法包括如下步骤:
(1)将竹荪剥除菌盖,菌托,获得竹荪子实体,竹荪子实体切成1~3cm,取10g竹荪子实体,清洗干净后以3:1:20的生姜片、竹荪子实体和水的质量比混合,在温度为100℃共同煮制5min;
(2)将迷迭香全草烘干后粉碎,取10g迷迭香粉末,加100ml去离子水后,加热至90℃保持1.5h后过滤;将过滤后的滤渣加50ml水加热至90℃保持1.5h后过滤;再向滤渣中加25ml水加热至90℃保持1.5h后过滤;将三次滤液合并后进行喷雾干燥,即得到迷迭香提取物;
(3)将步骤(2)制备的迷迭香溶于去离子水中,配置质量浓度为0.05%的迷迭香脱腥液,然后将步骤(1)煮制后竹荪子实体与迷迭香脱腥液以1:5料液比混合,在20℃振荡10min进行脱腥处理,即可。
实施例2
一种降低竹荪土腥味的复合脱腥方法,所述方法包括如下步骤:
(1)将竹荪剥除菌盖,菌托,获得竹荪子实体,竹荪子实体切成1~3cm,取10g竹荪子实体,清洗干净后以3:1:20的生姜片、竹荪子实体和水的质量比混合,在温度为100℃共同煮制5min;
(2)将迷迭香全草烘干后粉碎,取10g迷迭香粉末,加100ml去离子水后,加热至90℃保持1.5h后过滤;将过滤后的滤渣加50ml水加热至90℃保持1.5h后过滤;再向滤渣中加25ml水加热至90℃保持1.5h后过滤;将三次滤液合并后进行喷雾干燥,即得到迷迭香提取物;
(3)将步骤(2)制备的迷迭香溶于去离子水中,配置浓度为0.25%的迷迭香脱腥液,然后将步骤(1)煮制后竹荪子实体与迷迭香脱腥液以1:20料液比混合,在40℃振荡60min进行脱腥处理,即可。
实施例3
一种降低竹荪土腥味的复合脱腥方法,所述方法包括如下步骤:
(1)将竹荪剥除菌盖,菌托,获得竹荪子实体,竹荪子实体切成1~3cm,取10g竹荪子实体,清洗干净后以7:1:10的生姜片、竹荪子实体和水的质量比混合,在温度为100℃共同煮制5min;
(2)将迷迭香全草烘干后粉碎,取10g迷迭香粉末,加100ml去离子水后,加热至90℃保持1.5h后过滤;将过滤后的滤渣加50ml水加热至90℃保持1.5h后过滤;再将向滤渣中加25ml水加热至90℃保持1.5h后过滤;将三次滤液合并后进行喷雾干燥,即得到迷迭香提取物;
(3)将步骤(2)制备的迷迭香溶于去离子水中,配置浓度为0.25%的迷迭香脱腥液,然后将步骤(1)煮制后竹荪子实体与迷迭香脱腥液以1:20料液比,在40℃振荡60min对进行脱腥处理,即可。
对比例1
取10g竹荪子实体,清洗干净后直接以1:20的竹荪和水的质量比混合,在100℃温度煮制5min;煮制后将竹荪子实体沥干至衡重,即可。
性能测定
将实施例1~3以及对比例1脱腥处理后的竹荪子实体进行性能测定和感官评价,测定结果如表2和表3所示:
表2.脱腥处理后竹荪子实体中关键异味化合物的气味活度值(OAV)及脱除比例数据
表3.脱腥后的竹荪子实体感官评价
Claims (3)
1.一种降低竹荪土腥味的复合脱腥方法,其特征在于,所述方法包括如下步骤:
(1)将竹荪剥除菌盖,菌托,获得竹荪子实体,竹荪子实体切成1~3cm,取10g竹荪子实体,清洗干净后以7:1:10的生姜片、竹荪子实体和水的质量比混合,在温度为100℃共同煮制5min;
(2)将迷迭香全草烘干后粉碎,取10g迷迭香粉末,加100ml去离子水后,加热至90℃保持1.5h后过滤;将过滤后的滤渣加50ml水加热至90℃保持1.5h后过滤;再将向滤渣中加25ml水加热至90℃保持1.5h后过滤;将三次滤液合并后进行喷雾干燥,即得到迷迭香提取物;
(3)将步骤(2)制备的迷迭香提取物溶于去离子水中,配置浓度为0.25%的迷迭香脱腥液,然后将步骤(1)煮制后竹荪子实体与迷迭香脱腥液以1:20料液比,在40℃振荡60min进行脱腥处理,即可。
2.由权利要求1所述的方法在竹荪深加工中的应用。
3.一种降低竹荪中1-辛烯-3-醇、(E,E)-2,4-壬二烯醛、2-壬醛和(E,E)-2,4-癸二烯醛含量的方法,其特征在于,所述方法包括如下步骤:
(1)将竹荪剥除菌盖,菌托,获得竹荪子实体,竹荪子实体切成1~3cm,取10g竹荪子实体,清洗干净后以7:1:10的生姜片、竹荪子实体和水的质量比混合,在温度为100℃共同煮制5min;
(2)将迷迭香全草烘干后粉碎,取10g迷迭香粉末,加100ml去离子水后,加热至90℃保持1.5h后过滤;将过滤后的滤渣加50ml水加热至90℃保持1.5h后过滤;再将向滤渣中加25ml水加热至90℃保持1.5h后过滤;将三次滤液合并后进行喷雾干燥,即得到迷迭香提取物;
(3)将步骤(2)制备的迷迭香提取物溶于去离子水中,配置浓度为0.25%的迷迭香脱腥液,然后将步骤(1)煮制后竹荪子实体与迷迭香脱腥液以1:20料液比,在40℃振荡60min进行脱腥处理,即可。
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