怪味杏鲍菇脯的研制  

Development of Special Flavoured Preserved for Pleurotus eryngii

作　　者：郭玛丽[1] 常霞[1] 闫星峰[1] 张家晨[1] 冯翠萍[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《中国食用菌》2016年第3期65-67,70,共4页Edible Fungi of China

基　　金：山西省普通高等学校大学生创新性创业训练项目(13-014);山西省科技攻关项目(20130311017-3)

摘　　要：对怪味杏鲍菇脯的加工工艺进行研究,开发一种新产品,以提高杏鲍菇的综合利用价值。试验以鲜杏鲍菇为原料,通过L9(33)和L9(34)正交试验确定杏鲍菇的最佳护色条件和调味液配方。最终得出最佳护色条件为在抗坏血酸0.1%、柠檬酸0.3%、氯化钠1.0%的混合液烫漂40 min;最佳的调味液配方是沸水中加白砂糖40.0%、食盐1.0%、鲜生姜4.0%、胡椒粉0.4%以及用柠檬酸调节p H至3.5,菇∶水为1∶2。In order to exploit a new product and to improve the comprehensive utilization value of Pleurotus eryngii, the process- ing technology of special flavor was studied in this experiment. Using fresh P. eryngii as raw materials, the best color-preserving conditions of P. eryngii and flavouring liquid formula were determined by to （33） and L9 （34） orthogonal experiment. Finally it is concluded that the best condition of color protection is blanching in the miscible liquids of 0.1% ascorbic acid, 0.3% criti- cacid and 1.0% sodium chloride about 40 minutes. The best flavoring liquid formula is boiling water added 40.0% white granu- lated sugar, 1.0% table salt, 4.0% fresh ginger and 0.4% ground pepper. And it make pH value to 3.5 use acid. The proportion ofP. eryngii and water is 1：2.

关 键 词：杏鲍菇 怪味 感官评价 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]