微胶囊蘑菇风味强化调味料研制

双孢蘑菇主要的风味物质１－辛烯－３－醇是以亚油酸为底物在自身酶的作用下生成的，本研究通过在体系中添加富含亚油酸的葵花籽油水解液对其风味进行强化，然后采用乙醇浸渍，复合酶处理提取风味及鲜味物质，再以提取物为心材，以大豆水解蛋白，糊精，阿拉伯胶为壁材，经喷雾干燥制成粉末调味料。

STUDY ON PRODUCING MICROENCAPSULATED MUSHROOM FLAVOR ENHANCEMENT

1 - octon - 3 - ol The major flavoring substance of agaricus bisporus, is formed bythe substration of linoleic acid with the effect of its own enzyme. By adding sunflower oilhydrolyzate with linoleic acid into the system, we can enhance the flavor, then deal it with ethanolabstraction and complex enzymes treatment so that the flavor or the delicous materilas can beabstracted. Finally, through spray drying the abstract, the powry flavor is thus produced.