段木黑木耳与代料黑木耳产品质构分析与营养评价

采用段木和代料栽培的方式,对同一黑木耳菌株进行栽培,获得2个段木黑木耳和1个代料黑木耳样品,对其营养成分和质构进行了分析和比较。结果表明,随着样品泡发时间的延长,在感官弹性、硬度和咀嚼性方面均呈现逐渐下降趋势,但段木黑木耳的稳定性显著均优于代料黑木耳。以FAO/WHO推荐的全鸡蛋蛋白为标准,用模糊识别法的评价方法进行评价,结果表明,样品的蛋白贴近度分别为0.4554、0.4519和0.4875,3个样品间差异不大;氨基酸比值系数法分析结果证实,3个样品的第一限制氨基酸均为蛋氨酸+胱氨酸,2个段木黑木耳样品的SRC值分别为77.42、75.6,较代料黑木耳SRC值72.1更接近100,具有较高的营养价值;2个段木黑木耳的多糖含量分别是代料黑木耳的1.58倍和1.29倍;供试样品中脂肪、VB_1和灰分含量段木黑木耳高于代料黑木耳,VB_2的含量则代料高于段木。3个样品均含有丰富的微量元素,重金属含量均低于国家标准。研究结果还显示,栽培方式不同对产品品质和营养价值均有显著影响,段木黑木耳和代料黑木耳的营养价值和质构具有较大的差异,段木木耳可能具有更高的营养价值。

Texture Analysis and Nutrition Evaluation for Products of Auricularia heimuer Produced by Log Cultivation and Substituted Material Cultivation

Texture and nutritional evaluation using 2 log cultural Auricularia heimuer and 1 bag cultural A. heimuer samples were studied. The results showed that when the samples were soaked in the water, the springiness, hardness and chewiness of the products all showed a trend of gradual decline, but the stability of the log cultural A. heimuer was significantly better than bag cultural samples. Using whole egg protein and FAO/WHO reference model on essential acid, the closeness degree of protein for 3 products were 0.4554, 0.4519 and 0.4875, which only have little difference by the measurement of fuzzy discernment method. Nutritional values of amino acids (AA) were studied using the SRC method. The first limiting amino acid were methionine and cystine for all 3 tested materials. The SRC values of the two log cultural A. heimuer samples were 77.42 and 75.6, respectively, which were closer to 100, compare to 72.1 for bag cultural sample, and had higher nutritional value. The polysaccharide content of the two A. heimuer was 1.58 times and 1.29 times respectively than the bag cultural A. heimuer. The content of fat, VB1, and ash in the log cultural are higher than the bag cultural samples, while the content of VB2, the bag cultural samples was higher than the log samples. The research also showed that the samples were rich in trace elements, the heavy metal content are lower than the national standard. We found that there was significantly difference in nutritional value and texture properties for 2 kinds of samples, and the log cultural samples maybe had higher nutritional value.