营养香辣香菇虾皮辣椒酱的制作工艺  

The Production Process of Nutritious and Spicy Chili Sauce with Lentinus edodes and Dried Small Shrimps

作　　者：聂相珍 皇甫秋霞[1] 申丽媛[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《中国调味品》2016年第5期115-118,共4页China Condiment

基　　金：江苏省高校自然科学研究计划项目(05KJB150148)

摘　　要：文章以香菇、虾皮、葵花籽油、干辣椒为主要原料制作香菇虾皮香辣辣椒酱。通过正交试验确定其制作的最佳配方,即干香菇、虾皮、干辣椒、葵花籽油的添加量分别为5%,10%,15%,60%。其成品颜色红、褐相间,口感香辣可口,是一种营养价值较高的辣椒酱。In this paper,take Lentinus edodes,dried small shrimps,dried peppers and sunflower seed oil as the main raw materials to produce a kind of nutritious and spicy chili sauce.The orthogonal design is used to research the optimal making formula.The result shows that the optimal making formula is：Lentinus edodes of 5%,dried small shrimps of 10%,dried peppers of 15%,sunflower seed oil of 60%.The finished product is red and brown,with spicy and toothsome taste,and it is a kind of chili sauce with higher nutritional value.

关 键 词：香菇 虾皮 辣椒酱 制作工艺 

分 类 号：TS264.24[轻工技术与工程—发酵工程]