即食山菌菜生产工艺研究及其品质分析

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DOI：10.3969/j.issn.1000-9973.2025.05.024

中图分类号：TS201.1 文献标志码：A 文章编号：1000-9973（2025）05-0175-06

Study on Production Technology and Quality Analysis of Instant Edible Fungi and Wild Vegetables

LIU Jing-xue1，2.3， ZHAI Qiao-ru1，GAO Ting-ting1，23， LI Feng-lin1，2.3*， LUAN YU-Xia4 ，LI Feng-zhu4 ，LI Dong-hui4，ZHANG Li5 （1.College of Food Science and Nutritional Engineering， Jilin Agricultural Science and Technology University，Jilin 132101，China；2.Brewing Technology Science and Technology Innovation Center in Jilin Province，Jilin 132101，China；3.School-Enterprise Joint Technology Innovation Laboratory for Comprehensive Utilization of Underforest Resources in Changbai Mountain in Jilin Province，Jilin l32lol，China；4. Jilin Mountain Mushroom Lady Foods Co.，Ltd.，Jilin 132303，China；5. Jilin Province Product Quality Supervision and Inspection Institute， Changchun ，China）

Abstract： In this study，edible fungi and wild vegetables are used as the raw materials to develop instant edible fungi and wild vegetable products. With sensory score as the evaluation index，the process conditions for preparing edible fungi and wild vegetables are determined. Single factor test and response surface method are used to optimize the processparameters of instant edible fungi and wild vegetable products.The quality of the products is analyzed through electronic nose and texture analyzer. The results show that the optimal production process parameters of instant edible fungi and wild vegetables are 6% edible salt， 15% Capsicum frutescens ， 3% white granulated sugar，soaking time of 15min and cooking time of 15min . Under such conditions， the sensory score of instant edible fungi and wild vegetables is the highest of 84 points. At this time，the prepared instant edible fungi and wild vegetables has rich aroma，excellent taste and uniform color，making it a kind of high-quality leisure edible fungi and wild vegetables.This study has provided some references for the comprehensive development and utilization of edible fungi and wild vegetables.

Key words： edible fungi; wild vegetables;processing technology; response surface method;quality

山菌菜即食产品是以食用菌（黑木耳、滑子蘑、榛蘑、元蘑）与山野菜（蕨菜、刺嫩芽、姬松茸）为原料，通过清洗、漂烫、冷却、脱水、混合调配、装袋高压灭菌、抽真空等一系列工艺制成的具有香辣风味的山菌菜即食产品[1]。（剩余7865字）