香菇调味料配方工艺研究  

Study on Formula Technology of Shiitake Mushroom Seasoning

作　　者：沈文凤 王文亮[1,2,3] 徐志祥[1] 贾凤娟[2,3] 崔文甲[2,3] 弓志青[2,3] SHEN Wenfeng WANG Wenliang XU Zhixiang JIA Fengjuan CUI Wenjia GONG Zhiqing(Shandong Agriculture University, Taian, Shandong 271018, China Institute of Agro-Products Processing Science and Technology Shandong Academy of Agricultural Sciences, Ji＇nan, Shandong 250100, China Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Ji＇nan, Shandong 250100, China)

机构地区：[1]山东农业大学,山东泰安271018 [2]山东省农业科学院农产品研究所,山东济南250100 [3]山东省农产品精深加工技术重点实验室,山东济南250100

出　　处：《农产品加工》2017年第2期24-27,共4页Farm Products Processing

基　　金：山东省现代农业产业技术体系食用菌产后加工岗位专家项目(SDAIT-07-08);山东省农业重大应用技术创新课题"山东省食用菌精深加工技术研究"(鲁财农指[2014]38)

摘　　要：为开发一种新型香菇调味料产品,以香菇为原料,以感官评分为指标,通过单因素试验和正交试验设计的方法优化了香菇调味料的配方。结果表明,香菇调味料的最佳配方为谷氨酸钠添加量6.5%,食盐添加量2.0%,白砂糖添加量3.0%,麦芽糊精添加量5.0%,呈味核苷酸二钠添加量0.5%。在此配方条件下,所制得的香菇调味料味道鲜美、味觉丰富,具有香菇典型的特殊鲜香味感。In this paper,the optimal formula technology of shiitake mushrooms seasoning has been studied using the shiitake mushrooms as basic material and sensory evaluation as indicators. The single factor experiments and orthogonal experiments are used in this study in order to develop a kind of functional compound shiitake mushrooms seasoning. The results show that the optimal formula of shiitake mushrooms seasoning is sodium glutamate 6.5%, salt 2.0%, sugar 3.0 %, maltodextrin 5.0 %,disodium 5’-ribonucleotide 0.5%. Under the optimum conditions,seasoning has special aroma of shiitake mushrooms and delicious taste.

关 键 词：香菇 调味料 工艺 

分 类 号：TS264[轻工技术与工程—发酵工程]