毛木耳低盐腌渍食品加工工艺研究  

Study on Processing Technology of Low-salt Pickled Food of Auricularia polytricha

作　　者：张剑[1] 弓志青[1] 王月明[1] 贾凤娟[1] 崔文甲[1] 王文亮[1] 

机构地区：[1]山东省农业科学院农产品研究所山东省农产品精深加工技术重点实验室农业部新食品资源加工重点实验室,济南250100

出　　处：《中国调味品》2018年第3期108-113,共6页China Condiment

基　　金：国家重点研发计划(2016YFD0400405);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);山东省科技发展计划项目(2017GNC13106)

摘　　要：以干毛木耳丝为原料,感官评分作为评价指标,通过单因素和正交试验,研究毛木耳低盐腌渍食品的加工工艺。对毛木耳复水条件、调味料配方、调味腌渍时间等进行优化。结果表明毛木耳低盐腌渍食品的最佳制作工艺为:40℃温水泡发毛木耳75min;在主料25g、白糖0.5g、香油0.1~0.15g固定的前提下,添加辣椒油2.5g、酱油1.2g、花椒油1.0g、盐0.5g,腌渍60min调味效果最佳;-0.1 MPa条件下真空包装,最后巴氏灭菌80℃,30min。该工艺条件下制作的毛木耳食品色泽均匀,口感较好,风味独特。含盐量为6.1%,属于低盐范畴,可为毛木耳食品加工提供参考依据。The single factor and orthogonal experiments are used to study the processing tecnnology of Auricularia polytricha instant food by the sensory evaluation score. The rehydration condition, formula＇of seasoning and dipping time are studied. The best preparation technology of Auricularia polytricha instant food is as follows： the best seasoning process is chili oil of 2. 5 g, soy sauce of 1.2 g, pepper oil of 1.0 g, salt of 0.5 g, based on the main ingredients of 25 g, sugar of 0.5 g, sesame oil of 0.1-0.15 g, and Auricularia polytricha should be soaked for 75 rain at 40 ℃ ,dipped in seasoning for 60 rain, packaged at -- 0.1 MPa, finally pasteurized for 30 rain at 80 ℃. The Auricularia polytricha food has uniform color, good taste and unique flavor under the process conditions. The content of salt is 6.1%, which belongs tO the low salt category. It can provide a reference for the processing of Auricularia pol ytricha food.

关 键 词：毛木耳 低盐 调味 腌渍 正交试验 

分 类 号：TS205.2[轻工技术与工程—食品科学]