食用菌复合肉味调料加工保藏技术  

Processing and Preservation Technology of Compound Seasoning of Edible Fungus and Bones

作　　者：刘达玉[1] 郑林用[2] 肖龙泉[3] 李宗堂[1] 王俊丁[1] 

机构地区：[1]成都大学,成都610106 [2]四川省农科院,成都610066 [3]四川理工学院,四川自贡643000

出　　处：《中国调味品》2015年第7期81-83,共3页China Condiment

基　　金：成都市八大产业食用菌重大项目(成财教2013265);四川省特色产业链培育项目(川财教2014132);四川省科技支撑计划项目(2013FZ0067)

摘　　要：以食用菌菇柄残次菇及碎菇为原料,经过打浆、三酶法同步水解、离心分离、浓缩制成食用菌酶解液;鲜骨经过冻结、粉碎、提取、双酶法同步水解、浓缩制成动物蛋白酶解液,将二者按一定比例混合、调配,经过定向美拉德反应制成一种食用菌复合肉味调味品,酱状产品在冷藏条件下可保藏6个月以上。The enzymolysis liquid of edible fungus is prepared with stems and inferior edible fungus by beating, synchronous hydrolyzation with three enzymes, centrifuging and concentrating. The hydrolysate of animal protein is obtained after the fresh bones being frozen,grinded,extracted and synchronous hydrolyzed with double enzymes.These two kinds of enzymolysis liquid is mixed and blended by certain proportion,and then a kind of compound seasoning of edible fungus and bones could be produced by directional Maillard reaction,which can be preserved more than six months under cold storage condition.

关 键 词：食用菌 杏鲍菇 鲜骨 调味品 冷藏 

分 类 号：TS264.9[轻工技术与工程—发酵工程]