蛹虫草菌糠鲜味肽制备工艺优化

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中图分类号：TS201.1 文献标识码：A DOI编码：10.3969/j.issn.1006—6500.2025.10.011

Abstract：Theaimof thisstudywastoprepareumami peptideswithamushroom-likearomausingdiscarded Cordycepsmilitaris bran. Aminoacidrgeotntgedolisdoyuatioreesedscaoforesableoe. Single-factorexperimentswerecarredouttoinvestigatetheefectsofhydrolysistime，enzymedosagendsolid-liquidratio. Optimizationrangesforeachfactorweredetermined，andtheBox-Behnkenesponsesurfacemethodologywasappliedtooptizethe threevariables.Theresultsshowedthattheoptimalprocessconditionswereahydrolysis timeof3.O4h，anenzymedosagef2562 U g-1 ，andasolid-liquidratioof1：31（g：mL）.Undertheseconditions，thedegreeofhydrolysisofCordycepsmilitarisbranreached 56.18% ，andthesensory scoreof theresultingumami peptides was 81.67，both significantlyhigherthan those before optimization.In conclusion，teaplicationoftesefidingisonsderedtoprovidethicalsupportfortesoueutilizationofagriculualste. Key words： Cordycepsmilitaris ;mushroombran;umami peptide;enzymatic hydrolysis; preparationproces;sensory evaluation

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