麻辣香菇酱制作工艺和配方的研究  

Research on Processing Technology and Formula of Spicy Mushroom Sauce

作　　者：王莹钰[1] 王雨生[1] 陈海华[1] 赵延伟[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《青岛农业大学学报（自然科学版）》2013年第1期46-52,59,共8页Journal of Qingdao Agricultural University(Natural Science)

基　　金：山东省高等学校优秀中青年骨干教师国际合作培养项目(2013-8-75)

摘　　要：本文以食用油、花椒、辣椒种类、花椒与油配比、辣椒与花椒配比、糖、食盐添加量、复合鲜味剂种类及其配比为试验因素,以香菇酱酱香味、油腻味、酱体状态、整体可接受性等为指标,采用单因素和正交试验确定香菇酱最佳制作工艺条件。结果表明:选用大豆油作为基础油;选用大红袍花椒、灯笼椒,花椒与油配比为17,辣椒与花椒配比为12;糖添加量为0.3%,食盐添加量为2.5%,复合鲜味剂为味精、呈味核苷酸二钠(I+G)、酵母提取物按101100复配,复合鲜味剂的添加量为2%。在此工艺条件下,麻辣香菇酱风味状态最佳。Different edible oils,pepper and chili varieties,ratio of pepper to oil,ratio of chili to pepper,amount of sugar,salt,composite flavor enhancer were selected as the experimental factors.The optimal production process of spicy mushroom sauce were studied by single-factor test and orthogonal test according to the evaluation of sauce flavors,greasy,sauce body state,acceptability.The result showed that the optimal oil of soybean oil,the optimum pepper of Zanthoxylum bungeanum Maxim,chili of Bell pepper,the pepper-oil ratio of 1 7,the chili-pepper ratio of 12,the amount of sugar of 0.3%,salt of 2.5%,composite flavor enhancer composed of monosodium glutamate,I ＋ G,yeast extract with the proportion of 10 1 100.Under the above process conditions,the flavors and body state of spicy mushroom sauce were the best.

关 键 词：麻辣 香菇酱 工艺条件 感官评价 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]