海鲜菇调味汤料研制  

Development of Seasoning Soup Hypsizygus marmoreus

作　　者：郝涤非[1] 

机构地区：[1]江苏食品药品职业技术学院食品学院,江苏淮安223005

出　　处：《中国调味品》2018年第1期137-139,共3页China Condiment

基　　金：国家级教学资源库<食品加工技术>项目(2013-7);江苏高校品牌专业建设工程资助项目(PPZY2015B19)

摘　　要：以海鲜菇为食材,研制海鲜菇调味汤料。方法:以海鲜菇添加量、食盐添加量、蔗糖添加量、谷氨酸钠添加量为因素,采用单因素和正交试验设计,确定最佳配方和工艺参数。结果:海鲜菇添加量25%,食盐添加量45%,蔗糖添加量10%,谷氨酸钠添加量10%。结论:研制出海鲜菇调味汤料新产品。Use Hypsizygus marmoreus as raw material, Hypsizygus marmoreus seasoning soup is developed. Method：The optimum formula and process parameters are determined by single factor and orthogonal experiment design based on the additive amount of Hypsizygus marmoreus, the additive amount of salt, the additive amount of sucrose and the additive amount of sodium glutamate as factors. Result：The additive amount of Hypsizygus rnarmoreus is 25%, the additive amount of salt is 45%, the additive amount of sucrose is 10% and the additive amount of sodium glutamate is 10%. Conclusion： Develope a new product of Hypsizygus marmoreus seasoning soup.

关 键 词：海鲜菇 调味汤料 研制 正交试验 

分 类 号：TS264.9[轻工技术与工程—发酵工程]