基于酶解改性的香菇柄菇松工艺研究  

Research on Process of Mushroom Stems Floss Based on Enzymatic Modification

作　　者：薛淑静[1,2] 李露[1,2] 周明[1,2] 关健[1,2] 王肖莉[1] 沈力[3] 杨德[1,2] 高虹[1,2] 程薇[1,2] 

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,武汉430064 [2]湖北农业科技创新中心农产品加工与核农技术分中心,武汉430064 [3]华中农业大学楚天学院,武汉430000

出　　处：《中国调味品》2015年第12期56-59,共4页China Condiment

基　　金：公益性行业(农业)科研专项经费项目(201303080);湖北省科技支撑计划项目(2013BBA023);湖北省科技支撑计划项目(2013BB1011)

摘　　要：香菇柄粗韧难嚼,吞咽困难,不利于食用。研究以酶解后的香菇柄为原料加工菇松,其优化的最佳配料为干香菇柄150g、食盐9g、白砂糖12g、酱油6g、辣椒丝9g、生姜粉2.25g、十三香4.5g、黄酒5.5g、味精0.3g、蒜粉3g、大豆油22.5g、八角3g,主要工艺为香菇柄酶解改性后,配料熬煮、拌炒,85℃下初烘2h,初整丝,72℃再烘2h,打丝、炒松即得成品。加工后的产品具有浓郁的香菇风味,产品鲜味明显、咸甜适中、酥脆可口。In this experiment,take mushroom stems as raw material,the main process parameters of mushroom floss are studied through single factor test and orthogonal test.The results show that the dried mushroom stems is 150 g,salt is 9 g,sugar is 12 g,soy sauce is 6 g,shredded pepper is 9 g, ginger powder is 2.25 g,thirteen-spice is 4.5 g,millet wine is 5.5 g,monosodium glutamate is 0.3 g,garlic powder is 3 g,soybean oil is 22.5 g,star anise is 3 g.The main process is after enzymatic modification of mushroom stems,boiling and frying the ingredients,drying for 2 h at 85 ℃and then drying for 2 h at 72 ℃,finally stirring and frying.The product has strong flavor of mushroom,obvious freshness,is salty,sweet and crisp.

关 键 词：香菇柄 酶解改性 香菇柄松 加工工艺 

分 类 号：TS201.25[轻工技术与工程—食品科学]