摘要： 本文以双孢菇柄、异形菇、边角料等双孢菇废弃物为原材料，去除杂质，冷冻干燥，粉碎成粉。将双孢菇废弃物进行粉碎处理提取出可溶性膳食纤维（Soluble dietary fiber,简称SDF）。然后对双孢菇SDF的营养成分以及理化特性进行分析，得出双孢菇SDF提取的最佳条件：酶解温度为56.00 ℃，酶解时间为2.80 h，酶解pH为5.0，加酶量为0.87%。然后再将双孢菇SDF应用在曲奇中，分别以不同比例（0%、5%、10%、15%、20%和25%）与玉米面粉、小麦面粉混合制作曲奇，得到双孢菇SDF曲奇。最后利用色差仪、质构仪、GC-MS、ENGLYST体外消化实验和感官评价来测定双孢菇SDF曲奇。通过研究双孢菇SDF对曲奇的感官品质和功能特性的影响，以确定最佳的双孢菇SDF曲奇生产线设计。

关键词： 双孢菇；可溶性膳食纤维；功能性成分；淀粉体外消化；曲奇

Extraction of soluble dietary fiber from Agaricus bisporus and design of production line of Agaricus bisporus cookies

Abstract： In this article, the waste of agaricus bisporus was taken as raw material, such as bisporus stalk, heteromorphic mushroom, corner material, etc., to remove impurities, freeze and dry, and crush into powder. Will the agaricus bisporus waste crushing processing to extract Soluble dietary fiber (Soluble dietary fiber, SDF). Then the nutritional composition and physicochemical properties of agaricus bisporus SDF is analyzed, and the best conditions for agaricus bisporus SDF extracted: enzyme solution temperature is 56.00 ℃, enzymolysis time was 2.80 h, enzyme solution pH 5.0, 0.87% with enzyme. And then apply the agaricus bisporus SDF in cookies, respectively in different proportion (0%, 5%, 10%, 15%, 20% and 15%) with corn flour, wheat flour mixed system composing, get the agaricus bisporus SDF cookies. Finally, the SDF meal was determined by colorimeter, texture analyzer, GC-MS, ENGLYST in vitro digestion and sensory evaluation. Through the study of the effect of Agaricus bisporus SDF on the sensory quality and functional characteristics of the cookie, the optimal design of the SDF cookie production line of Agaricus bisporus was determined.

Key words: Agaricus bisporus; Soluble dietary fiber; Functional components; In vitro digestion of starch; cookies

目录

1 绪论 5

1.1 可溶性膳食纤维 5

1.2 双孢菇 1

1.3 曲奇 1

1.4课题背景、研究内容及意义 1

2 实验方法与步骤 2

2.1 实验用品 2

2.2 实验仪器与设备 3

2.3双孢菇SDF提取的工艺优化 4

2.3.1 双孢菇SDF的提取 4

（1）制备工艺流程 4

2.3.2 单因素实验 5

2.3.3  纤维素酶法提取双孢菇可溶性膳食纤维的优化 6

2.4 双孢菇SDF曲奇制作 6

2.5 实验方法 7

2.5.1 双孢菇SDF和双孢菇SDF曲奇的灰分测定 7

2.5.2 双孢菇SDF和双孢菇SDF曲奇的脂肪测定 7

2.5.3 双孢菇SDF和双孢菇SDF曲奇的蛋白质测定 7

2.5.4 双孢菇SDF和双孢菇SDF曲奇的水分测定 7

2.5.5 双孢菇SDF和双孢菇SDF曲奇的溶胀体积，吸油能力和水合作用测定 7

2.5.5 双孢菇SDF曲奇色差测定 7

2.5.6 双孢菇SDF曲奇GC-MS测定 8

2.5.7双孢菇SDF曲奇质构测定 8

2.5.8双孢菇SDF曲奇体外消化测定 8

2.5.9双孢菇SDF曲奇感官评定 9

3 结果与讨论 9

3.1单因素对双孢菇SDF提取率的影响 9

3.1.1粒径对提取率的影响 9

3.1.2料液比对提取率的影响 10

3.1.3加酶量对提取率的影响 11

3.1.4时间对提取率的影响 11

3.1.5温度对提取率的影响 12

3.1.6  pH对提取率的影响 12

3.1.7  纤维素酶法提取双孢菇SDF的优化 13

3.2双孢菇SDF和双孢菇SDF曲奇营养成分对比 18

3.2.1双孢菇SDF和双孢菇SDF曲奇测得灰分含量对比 18

3.2.2双孢菇SDF和双孢菇SDF曲奇测得蛋白质含量对比 19