云南美味牛肝菌复合调味料配方的优化研究  

Research on Formula Optimization of Boletus edulis Complex Seasoning from Yunnan

作　　者：郭磊[1] 何雪娇[1] 刘家奇[1] 张绍英[1] 刘云[1] 

机构地区：[1]西南林业大学西南山地森林资源保育与利用省部共建教育部重点实验室,昆明650224

出　　处：《中国调味品》2017年第6期18-21,共4页China Condiment

基　　金：云南省教育厅科学研究基金理工类重点项目(2015Z142)

摘　　要：对云南美味牛肝菌进行营养成分分析,并以其为基料,采用均匀设计并进行方差分析及对数学模型进行优化,得出复合调味料的最优配方为:美味牛肝菌粉78.3%,鸡肉粉5.5%,蔗糖8.5%,胡椒粉2.0%,姜粉0.1%,蒜粉0.1%,味精5.5%,复合调味料具有牛肝菌特有香味,色、香、味俱佳,具有市场开发前景。Analyze the nutrients of Boletus edulis from Yunnan, and use it as basic material, the mathematical model is established and the experimental result is analyzed. The mathematical model is optimized in order to find the ingredients of Boletus edulis complex seasoning. The result indicates that the optimum ingredients are as follows： Boletus edulis power of 78. 3%, chicken power of 5. 5%, sucrose of 8. 5%, pepper of 2. 0%, ginger powder of 0. 1%, garlic powder of 0. 1%, aginomoto of 5.5%. The complex seasoning has special fragrance and delicious taste, and it has the prospect of market development.

关 键 词：美味牛肝菌 营养成分 分析 复合调味料 

分 类 号：TS202.3[轻工技术与工程—食品科学]