摘要:在单因素试验的基础上，采用正交设计对即食复合菇类面制品制作工艺进行了优化；然后测定了其理化指标和微生物指标等。研究结果表明：即食复合菇类面制品的最佳工艺条件为：菇类添加量3%，水35mL，食盐2%，熟化温度35℃，熟化时间20min。在此最佳工艺条件下，即食复合香菇杏鲍菇面制品验证得到感官得分为86.4，测得水分含量10.90%、蛋白质含量12.18%、灰分0.49%、总膳食纤维含量6.1%；即食复合香菇白灵菇面制品验证得到感官得分为86.8，测得水分含量11.21%、蛋白质含量12.34%、灰分0.47%、总膳食纤维含量5.8%；即食复合白灵菇鸡腿菇杏鲍菇面制品验证得到感官得分为88.7，测得水分含量10.23%、蛋白质含量12.26%、灰分0.48%、总膳食纤维含量5.5%。

关键词：即食；复合菇类；面制品；加工工艺

Abstract:Based on the single factor experiment, a three-factor and three-level orthogonal design of production process of ready-to-eat flour products of compound mushrooms was optimizated. And then, its physicochemical and microbiological indicators were measured. The results showed that the optimal conditions was mushroom powder addition amount of 3%, water 35mL, salt amount of 2%, rest temperature 35℃ and rest time 20min. Under the optimum conditions, the sensory score of read-to-eat flour product of compound lentinus edoaes and pleurotus eryngii was 86.4, water content 10.90%, protein content 12.18%, ash content 0.49%, total dietary fiber content 6.1%; the sensory score of read-to-eat flour product of compound lentinus edoaes and pleurotus nebrodensis was 86.8, water content 11.21%, protein content 12.34%, ash content 0.47%, total dietary fiber content 5.8%; the sensory score of read-to-eat flour product of compound pleurotus nebrodensis, pleurotus eryngii and coprinus was 88.7, water content 10.23%, protein content 12.26%, ash content 0.48%, total dietary fiber content 5.5%. 

Keywords: Ready-to-eat; Mushrooms; Flour product; Processing technology