黑木耳红枣菌糕的研制  

Preparation technology of mushroomy gelatinous candy with black fungus and red jujube

作　　者：范秀芝[1] 史德芳[1] 陈丽冰[1] 孙忠伟 程薇[1] 高虹[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064 [2]山东龙力生物科技股份有限公司,山东禹城251200

出　　处：《食品工业科技》2015年第24期239-242,共4页Science and Technology of Food Industry

基　　金：公益性行业(农业)专项(201303080);湖北省农业科技创新中心资助项目(2014-620-007-001)

摘　　要：为丰富食用菌深加工品种,本文以黑木耳和红枣为主要原料,添加木糖醇,复合胶和柠檬酸研制了黑木耳红枣复合菌糕产品,并以感官评价口感和风味为实验指标,对加工过程中的关键工艺进行了探讨。得到黑木耳红枣菌糕的最佳工艺为：黑木耳与红枣的配比为1∶4,加入15%木糖醇和2%复合胶凝剂（卡拉胶∶琼脂∶瓜尔胶=10∶5∶1）,沸水煮10 min,倒盘厚度为7~8 mm,60℃烘制到水分含量为18%~20%。以黑木耳为原料制成的菌糕热量低、风味宜人,营养丰富。In order to enrich the deep processed varieties of edible mushroom,black fungus and red jujube were used as major ingredient to make a mushroomy gelatinous candy,xylitol,compound glue and citric acid were added as additives. With sensory score of gelatinous candy as indicator,the key technology was optimized by single-factor and orthogonal experiments. The results showed that the optimal technology was：black fungusred jujube ratio 1∶4,added 15% xylitol,2% compound glue（carrageenan∶agar∶guar gum=10∶5∶1） boiling for10 min,then poured at 7~8 mm,subsequently dried to a water content of 18%~20% at 60 ℃. The manufactured mushroomy gelatinous candy made by black fungus had low calorie,special flavor and rich nutrition.

关 键 词：黑木耳 红枣 菌糕 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]