| Cooking wine is one of the important condiments,which has the functions of removing scent,flavoring and refreshing.The current market of cooking wine is mainly divided into blending wine and brewing wine.The blending wine is mainly based on edible alcohol and adding ingredients.The brewing wine is prepared by using the original raw yellow wine as the main body,and the quality of brewing wine is obviously better.The wine is blended,but the brewed wine has room for improvement in its health and nutrition and fresh-keeping functions,so it is necessary to develop new functional products.In this paper,8 kinds of edible fungi of Pleurotus eryngii,straw mushroom,Hericium erinaceus,seafood mushroom,shiitake mushroom,tea tree mushroom,oyster mushroom and ash tree flower were co-fermented to prepare new edible fungus functional wine,and physical and chemical indicators were tested.The evaluation method optimizes the ratio of ingredients and other parameters to obtain the best preparation process,and then evaluates the taste of non-volatile components and evaluates the antioxidant function,and obtains the effect of improving the performance.The prepared edible fungus wines were further investigated for the flavor characteristics of the volatile components,and the flavor fingerprints of the edible fungus wines were established and the qualitative and quantitative evaluation of the flavor synthesis was carried out.The main contents are as follows:1.Preparation process of 8 edible fungi wines.The eight kinds of edible fungi wines co-brewed by adding edible fungi to the post-fermentation of cooking wine all meet the industry standard requirements of alcohol,amino acid nitrogen and total acid specified in SB/T 10416-2007;the total sugar of edible edible wine wine The physical and chemical indicators of non-sugar solids and p H basically reach the national standard requirements of GB/T 13662-2008.Considering the color,taste and physical and chemical indicators of edible fungus wine,choose Pleurotus eryngii（7.5% added）,straw mushroom（7.5% added）,Hericium erinaceus（10% added）,and seafood mushroom（5% added）),shiitake mushrooms（2.5% added）,tea tree mushrooms（5% added）,oyster mushrooms（7.5% added）and ash tree flowers（10% added）as the best addition amount of each wine.2.Evaluation of the taste and antioxidant performance of non-volatile components of 8 kinds of edible fungi.The prepared novel edible fungus wine has the synergistic effect of enhancing the taste of amino acids and taste nucleotides,and the main taste amino acids and nucleotides are glutamic acid,arginine,alanine and guanylic acid.Among them,the ash tree flower wine and the flat mushroom wine are particularly prominent,and the EUC（Equivalent umami concentration）value is 1.33 g/100 g and1.03 g/100 g,and the EUC range of the other 6 edible fungus wines is 0.37～0.82 g/100 g.The content of polysaccharides and polyphenols showed a certain correlation with the DPPH free radical scavenging rate.However,when the polysaccharide content far exceeded the polyphenol content,the correlationbetween polyphenol content and DPPH free radical scavenging rate was significantly higher than that of polysaccharide.The correlation between the content and DPPH may be related to the hydrolysis,isomerization and interaction between biomacromolecules in the fermentation process,and also closely related to the mechanism of antioxidant action;8 kinds of new edible fungus wine polysaccharides and Polyphenols showed superior DPPH clearance rate,and their comprehensive antioxidant activity was higher than that of edible fungus wine: straw mushroom wine > mushroom wine > tea tree mushroom wine.3.Flavor evaluation of volatile components of 8 edible fungi wines and establishment of GC-MS characteristic flavor fingerprints.The GC-MS analysis of the volatile components of the eight cooking wines was carried out by headspace injection method.According to the NIST14.0 library identification,89 compounds including alcohol,ester and acid were detected in 8 kinds of edible fungi.Flavoring components such as aldehydes,ketones,alkenes,alkynes,ethers,alkanes,amines,benzene,boron,aldoxime,anthracene and furan,among which 18 kinds of alcohols（56.86%～71.58%）and 12 kinds of esters（18.28%）～30.82%),indicating that alcohols and esters are the main flavor components of edible fungus wines;after the "Chinese medicine chromatographic fingerprint similarity evaluation system" extraction and library identification,13 common peak information can be used to characterize edible fungi The aroma attribute,and the similarity of the weeding mushroom wine and the flat mushroom wine are small,the similarity of other cooking wines is above 0.99;and through the principal component analysis,the flavor quality of the edible fungus wine is comprehensively quantitatively evaluated,and its comprehensive evaluation function is established:F=0.363F1+0.338F2+0.160F3+0.139F4,the edible fungus wine with higher comprehensive flavor score:Hericium erinaceus wine>Tea tree mushroom wine>Pleurotus eryngii wine;cluster analysis,the edible fungus wine Can be divided into three categories,the results and The trend of the three-dimensional scattered point map of the first three principal components of principal component analysis is consistent. |
