摘要：灰树花是一种高蛋白、低脂肪、必需氨基酸完全的珍惜食用菌，呈味丰富。但是，在现有的报道和研究中，大多数都是有对灰树花多糖方面的报道，对于其呈味部分的研究很鲜见，因此，本文以灰树花为原料进行了低盐调味品的制备研究。首先以水解度为考察指标，比较了食用菌水解酶一步酶解和复合酶（纤维素酶、风味蛋白酶）分步酶解后对灰树花水解度的影响；选用水解程度较高的复合酶进行了酶解条件的单因素和正交试验优化，其最优酶解条件为：料液比为1：20，纤维素酶的酶加量为0.3%、温度为45℃、pH为5.0、时间为2.5h；风味蛋白酶的酶加量为0.4%、温度为50℃、pH为6.0、时间为3.5h；高压蒸煮是以可溶性固形物含量和感官评价为指标，进行了不同的灰树花原料状态和蒸煮时间的单因素优化；最后选用感官较优的酶解液进行复配制备低盐调味品，最佳配方为：灰树花酶解物（浓度为15%）为基料，酵母抽提物（YE）3%、食盐2%、谷氨酸钠10%、白砂糖8%、麦芽糊精8%、呈味核苷酸二钠（I+G）3%。

关键词： 灰树花；酶解；水解度；高压蒸煮；低盐调味品

Study on Preparation of Low Salt Condiment of Grifola frondosa

Abstract：Grifola frondosa is a kind of cherishes edible fungi that high-protein, low-fat, essential amino acid completely and is rich in taste. However, most of the existing reports and studies have reported on the polysaccharides of Grifola frondosa. The study of its taste part is very rare. Therefore, the preparation of low-salt condiment was studied using Grifola frondosa as the raw material. Firstly, the degree of hydrolysis was used as an index to compare the effect of one step enzymolysis of edible fungi hydrolase and partial hydrolysis of complex enzymes (cellulase, flavor protease) on the degree of hydrolysis of Grifola frondosa; Selecting complex enzymes with higher degree of hydrolysis for single-factor and orthogonal experimental optimization. The optimal conditions for enzymatic hydrolysis were: feed-to-liquid ratio of 1:20, The cellulase enzyme addition was 0.3%, temperature was 45°C, and pH was 5.0 and the time was 2.5 h; The flourinase enzyme addition was 0.4%, the temperature was 50° C., the pH was 6.0, and the time was 3.5 h; High-pressure cooking is based on soluble solids content and sensory evaluation as indicators, to conduct the single factor optimization of different Grifola frondosa raw material status and cooking time; Finally, choosing enzymatic hydrolysate with better sensory to prepare low-salt seasonings. The best formula is: Grifola frondosa (15% concentration) as base material, yeast extract (YE) 3%, table salt 2%, sodium glutamate 10%, white sugar 8%, maltodextrin 8%, taste disodium nucleotide (I+G) 3%.

Keywords： Grifola frondosa；Enzymolysis；Degree of hydrolysis；high-pressure cooking；Low Salt Condiment

目录

1 绪论 1

1.1 食用菌的概况 1

1.1.1 灰树花概述 1

1.1.2 灰树花的营养价值 2

1.2 食用菌风味物质的研究进展 2

1.2.1 风味物质[11] 2

1.2.2 风味物质的研究方法 3

1.3 本课题国内外的研究现状 3

1.3.1 食用菌调味品的发展研究 3

1.3.2 低盐调味品的发展现状 4

1.3.3 低盐调味品的制备原理 4

1.4 本课题的研究目的和意义 5

1.5 本课题主要研究内容 6

2 材料与方法 6

2.1 材料和试剂 6

2.2 仪器设备 6

2.3 试验方法 6

2.3.1 灰树花的预处理 6

2.3.2 灰树花基本成分的测定 7

2.3.3 灰树花单因素酶解工艺条件研究 7

2.3.4 甲醛滴定法测定水解度 9

2.3.5 复合水解酶酶解的正交试验优化 10

2.3.6 灰树花高压蒸煮的工艺条件研究 10

2.3.7 不同处理方法对灰树花中游离氨基酸的测定 11

2.3.8 低盐调味品的制备单因素优化 11