猴头菇蓝莓蛋白胨的加工工艺研究  

Research on the Processing Technology of Hericium erinaceus Blueberry Peptone

作　　者：申世斌[1] 韩越[2] 付婷婷[2] 刘洋[2] 赵凤臣[2] 吴洪军[2] 韩书昌[2] 张学义[2] 么宏伟[2] Shen Shibin Han Yue Fu Tingting Liu Yang Zh Han Shuchang Zhang Xueyi Yao Hongwei(Heilongiiang Academy of Forestry,Harbin 150081 Heilongjing Forest Heilongjiang Provincial Key Laboratory of Non-wood Forest Product Development,Mudanjiang, Heilongjiang 157011)

机构地区：[1]黑龙江省林业科学院,哈尔滨150081 [2]黑龙江省林副特产研究所黑龙江省非木质林产品研发重点实验室,黑龙江牡丹江157011

出　　处：《中国林副特产》2017年第5期6-10,共5页Forest By-product and Speciality in China

基　　金：国家林业公益性行业科研专项(201404703);黑龙江省应用技术研究与开发计划项目(GA13B202)

摘　　要：研究生产以猴头菇为原料,制备猴头菇蓝莓蛋白胨,感官评分作为评价指标。通过单因素和正交试验,对影响猴头菇蓝莓蛋白胨感官品质等加工条件进行探究。试验结果表明:猴头菇蛋白液添加量为25%、蓝莓汁添加量为10%、蔗糖添加量为20%、复合凝胶添加量为3%,此时感官评价评分最高为95分,可生产出品质优良的猴头菇蛋白胨。Research and production to Hericium erinaceus as raw material,preparation of Hericium erinaceus Blueberry Peptone,sensory evaluation score as evaluation index.Through single factor and orthogonal test,effects of processing conditions on the sensory quality of Hericium erinaceus Blueberry Peptone were studied.The results showed that：Hericium erinaceus protein was added in an amount of 25%,blueberry juice addition is 10%,sugar addition is 20%,composite gels addition is 3%,at this point the sensory evaluation score of 95 points.It could be produced the high quality Hericium erinaceus peptone.

关 键 词：猴头菇 蓝莓 感官评价 正交试验 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]