休闲竹荪素肉的研制摘要: 以竹荪素肉为主要原料，研发一款口味独特、开袋即食的休闲产品。以感官评分为指标，通过单因素试验与正交试验确定最优休闲竹荪素肉制作工艺条件：卤制时间 25min、烘干时间 25min、调味油添加量 20%、灭菌时间 45min。得到的产品色泽较好、咸辣适度、弹性较好、有嚼劲、风味较浓郁，符合消费者对休闲食品的要求，为竹荪素肉多元化开发利用提供参考。关键词：休闲食品；竹荪素肉；感官品质中图分类号：TS972.15 文献标志码：APreparation of Leisure Dictyophora Indusiata Vegetarian Meat Abstract: Leisure product with unique taste and ready-to-eat was developed primarily with Dictyophora Indusiata Vegetarian Meat. Taking sensory score as index,the optimum processing conditions of leisure Dictyophora Indusiata Vegetarian Meat were determined by single factor and orthogonal test, as follows: brine time 25 min, drying time 25 min, flavoring oil 20% and sterilization time 45 min. The product has good color, moderate saltiness, good elasticity, chewing power and strong flavor, which meets the requirements of consumers for leisure food, and provides a reference for the diversified development and utilization of Dictyophora Indusiata Vegetarian Meat.Key words: leisure food；Dictyophora Indusiata Vegetarian Meat；sensory quality 竹荪(Dictyophora indusiata)又称竹覃、竹笙、仙人笠等，是一种较为珍贵的大型食用菌类[1]。竹荪味道鲜美，香气浓郁，素有"菌中皇后”、"山珍之王”、"雪裙仙子”等美誉。竹荪可分为菌丝体和子实体两部分。子实体为可食用部分，营养价值较高，富含蛋白质、多糖、氨基酸、矿物质、维生素、烟酸等，在中国、日本、印度等亚洲国家作为日常健康食品而广泛食用[2]。竹荪还有一定的药用和保健功能，是一味传统中药，现代研究表明，竹荪中提取物有较强的生物活性，如抑癌[3-6]、抗氧化[7-9]、抗菌[10-11]、增强免疫[12]。竹荪素肉是以干竹荪、大豆分离蛋白、花生蛋白等原料，经烘干、磨粉、成型等工序制成的新型豆制产品，植物蛋白质含量高，色泽均匀，有竹荪的清香，又有类似于肉1的组织口感[13]。目前，竹荪素...
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