为提高鲜热干面的食用品质并实现血耳发酵液的有效利用，本研究以感官评价、蒸煮品质和质构为评价指标，探究了血耳发酵液的浓度，血耳发酵液、食盐、食用碱和谷朊粉添加量对鲜湿热干面食用品质的影响，并利用综合评分法对添加血耳发酵液的鲜湿热干面配方进行优化。结果表明：各因素对鲜湿热干面食用品质的影响顺序依次为食用碱>食盐>谷朊粉>血耳发酵液，最优的鲜湿热干配方为在100 g面粉中，添加浓度为100%血耳发酵液34 mL、食盐1 g、食用碱0.3 g、谷朊粉2 g，该条件下制得的鲜湿热干面的食用品质最佳，综合评分为81.05，感官评分为86.67分，断条率为0，蒸煮损失率仅为5.13%，蒸煮吸水率为68.31%，且优化后鲜湿热干面的货架期延长1倍。本研究为食用菌功能性主食开发提供了思路和依据。

In order to improve the quality of fresh, hot and dry noodles for consumption and realize the effective utilization of the fermentation broth of Tremella sanguinea, the sensory score, cooking quality and texture were used as the evaluation indices for the investigations on the effects of the concentration and the amount for addition of the fermentation broth of Tremella sanguinea, amount of added salt, amount of added edible alkali and amount of added wheat gluten on the quality of noodles for consumption. A comprehensive scoring method based on the orthogonal test was used to optimize the formular of fresh, hot and dry noodles containing a fermentation broth of Tremella sanguinea. The results showed that the order of factors influencing the noodles was: edible alkali > salt > wheat gluten > fermentation broth of Tremella sanguinea, with the optimal formula as: 0.3 g of edible alkali, 34 mL of fermentation broth of T. sanguinea, 1 g of salt and 2 g of wheat gluten per 100 g flour. Under such an optimal condition, the quality of the noodle for consumtion was the highest, with a comprehensive score of 81.05, sensory score of 86.67, breaking rate as zero, cooking loss rate as 5.13% and water absorption rate as 68.31%. After optimization, the shelf life of the fresh, hot and dry noodles was doubled. The results obtained from the present study may provide ideas and a basis for the development of functional staple food with edible fungi.

国家自然科学基金青年基金项目（31601806）；公益性行业（农业）科研专项（201303080）