【摘要】 目的:以香菇、杏鲍菇、双孢菇为原料，采用纤维素酶对其进行酶解处理制备菌菇酱。方法:采用酶解法，以氨基酸态氮含量为指标，通过响应面法优化菌菇酱的最佳酶解工艺。结果:菌菇酱的最佳酶解工艺条件为酶添加量0.6%、pH 6、酶解温度50℃、料液比1∶30 (g/mL),此工艺条件下，实测菌菇酱的氨基酸态氮含量为0.418μg/100 g。结论:该菌菇酱的感官评定及营养成分指标均达到或优于国标标准，表明该工艺切实可行，具有一定的推广应用价值。更多还原

【Abstract】 Objective: This study aimed to prepare a kind of mushroom paste with Lentinus edodes, Pleurotus eryngii and Agaricus bisporus as raw materials by enzymolysis with cellulase. Methods: The response surface method was used to optimize the optimal enzymatic hydrolysis process of the mushroom paste with amino acid nitrogen content as the index. Results: The optimal enzymolysis conditions were as follows: enzyme dosage 0.6%, pH 6, enzymolysis temperature 50 ℃, solid-liquid ratio 1∶30(g/mL). Under these conditions, the actual amino acid nitrogen content was 0.418 μg/100 g. Conclusion: The sensory evaluation and nutritional indexes of the mushroom paste are up to or better than the national standard, which indicates that the process is feasible and has certain popularization and application values.更多还原