CAJ | 학술논문

以香菇和鱼块为主要原料，研制了香菇菌汤产品，考察了熬制时间对菌汤品质的影响。结果表明，以鱼块煮制底汤，加入香菇微沸熬制25 min ，可制备高品质的香菇菌汤产品。其菌汤中多糖含量68.0μg/mL ，蛋白质含量21.0 mg/mL ，氨基酸含量2.1 mg/mL ，呈味核苷酸含量45.0μg/mL ，营养物质和滋味物质的含量高；通过感官评价，香菇菌汤香气浓郁，鲜美可口。
이향고화어괴위주요원료，연제료향고균탕산품，고찰료오제시간대균탕품질적영향。결과표명，이어괴자제저탕，가입향고미비오제25 min ，가제비고품질적향고균탕산품。기균탕중다당함량68.0μg/mL ，단백질함량21.0 mg/mL ，안기산함량2.1 mg/mL ，정미핵감산함량45.0μg/mL ，영양물질화자미물질적함량고；통과감관평개，향고균탕향기농욱，선미가구。
The shiitake soup was developed in the study ,which is made of raw material mushrooms and fish .High quality product of mushroom soup was prepared by adding shiitake and boiling 25 min after cooking fish stock .In shiitake soup ,it contains 68 . 0μg/mL polysaccharide ,21 .0mg/mL protein ,2 .1mg/mL amino acid ,45 .0μg/mL flavor nucleotide .Sensory evaluation shows that shiitake soup is wonderful for its aroma and delicious .