中文摘要：

以干香菇粉末为原料，香菇蛋白质和多糖提取率为指标，研究木瓜蛋白酶酶解香菇，制备鲜味物质的最佳工艺条件，并将香菇鲜味物质应用到调味料中，确定香菇调味料的最佳配方工艺。结果表明酶解香菇鲜味物质的最佳工艺为：木瓜蛋白酶添加量4000U／g底物，酶解pH7．0，酶解时间4．5h，酶解温度55℃，在此工艺条件下，香菇含氮物质提取率为70．8％，多糖提取率为52．9％。香菇调味料的最佳配方为：香菇提取鲜味粉40％、味素3％、食盐25％、砂糖粉30％、柠檬酸29，6。按此配方工艺调配的香菇调味料感官评分最高，口感最佳。

英文摘要：

Lentinus edodes powder is chosen as raw material, the extraction rates of proteins and polysaccharide are chosen as indicators, the enzymolysis technology of Lentinus edodes umami substances is studied, and the umami substances are applied in the seasoning. The results show that the optimum enzymolysis conditions are as follows.papain additive amount is 4000 U/g, enzymolysis pH is 7.0, enzymatic time is 4. 5 h, enzymatic temperature is 55 ℃. Under such conditions,the extraction rate of nitrogenous substances is 70. 8% and the extraction rate of polysaccharide is 52. 9%. The best formula of Lentinus edodes seasoning is as follows. Lentinus edodes extract powder is 40%, monosodium glutamate is 3 %, salt is 25%, powdered sugar is 30% and citric acid is 2%. The highest sensory score is awarded to Lentinus edodes seasoning, which is produced under the best formula.