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投稿时间：2023-11-05
投稿时间：2023-11-05
中文摘要: 该试验制备香菇素肉测定其风味物质，并对产品保质期进行预测。结果表明，香菇素肉中醇类和烷烃类主要由香菇粉中主要风味物质提供，其中含量较高的正己醛、对异丙基苯甲醛、1-辛烯-3-醇、1，2，4-三硫烷、1-甲基-4（1-甲基乙基）-1，4-环己二烯和2-戊基呋喃等风味物质赋予了香菇素肉独特的风味。试验范围内全面稳定性指数（global stability index，GSI）符合零级动力学模型，预测得出香菇素肉在4、15、25、35 ℃下的保质期分别为15.7、9.5、6.2、4.2 d，GSI 试验值和预测值相对误差绝对值在15%范围内。
Abstract:In this experiment，the Lentinus edodes vegan meat was prepared，and then its flavor substance was determined. Finally，the shelf life of the product was predicted. The results showed that in the Lentinus edodes vegan meat，alcohols and alkanes were mainly provided by the main flavor substances in the powder of Lentinus edodes，among which the high content of n-hexanal，p-isopropyl benzaldehyde，1-octene-3-alcohol，1，2，4-trisulfide，1-methyl-4（1-methylethyl）-1，4-cyclohexadiene，and 2-pentylfuran gave the unique flavor of Lentinus edodes vegan meat.The global stability index（GSI）value in the test conformed to the zero-order kinetic model.It was predicted that the shelf life of Lentinus edodes vegan meat at 4，15，25，35 ℃were 15.7，9.5，6.2，and 4.2 d，respectively.The relative errors between the GSI test value and the predicted value were less than 15%.
文章编号：202424018 中图分类号： 文献标志码：
基金项目:山西省科技创新团队项目（201805D131009）；山西农谷建设科研专项项目（SXNGJSKYZX201903）
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