风味双孢菇酱加工工艺及配方研究  

Study On Processing Technology and Formula of Flavor Agaricus bisporus Jam

作　　者：李凤玉 李士斌 高虹[2] 史德芳[2] 范秀芝[2] 殷朝敏[2] 姚芬 LI Feng-yu;LI Shi-bin;GAO Hong;SHI De-fang;FAN Xiu-zhi;YIN Chao-min;YAO Fen(Xuzhou Longxing Agricultural Science and Technology Development Co.,Ltd.,Xuzhou 221161,Jiangsu,China;Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)

机构地区：[1]徐州龙兴农牧科技发展有限公司,江苏徐州221161 [2]湖北省农业科学院农产品加工与核农技术研究所,武汉430064

出　　处：《湖北农业科学》2018年第5期95-99,共5页Hubei Agricultural Sciences

基　　金：江苏省政策引导计划--苏北科技专项(BN2016035);湖北省农业科技创新中心资助项目(2017-620-007-001)

摘　　要：以鲜双孢菇(Agaricus bisporus)为原料,分析双孢菇酱炒制工艺中黄豆酱与豆瓣酱配比、辣椒与花椒配比,白砂糖、酵母提取物、味精、肉的添加量对风味双孢菇酱感官品质的影响,并确定了风味双孢菇酱的最佳调味工艺和配方。结果表明,风味双孢菇酱的最佳调味工艺为黄豆酱与豆瓣酱的比例4∶1(g∶g),辣椒与花椒的比例1∶1(g∶g),白砂糖添加量3%,酵母提取物添加量2%,味精添加量0.2%,肉添加量15%。Using fresh Agaricus bisporus as materials,the effects of ration of soybean paste to bean paste,ration of chili to pepper,amount of sugar,yeast extract,monosodium glutamate,meat for the flavor Agaricus bisporus jam were studied.Optimum seasoning process and formulation were confirmed.The optimum formula was soybean paste:bean paste 4∶1(g∶g),chili:pepper 1∶1(g∶g),sugar 3%,yeast extract 2%,monosodium glutamate 0.2%,meat 15%by color,texture analysis and sensory evaluation.

关 键 词：双孢菇(Agaricus bisporus)酱 感官评价 工艺 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] TS256.24[轻工技术与工程—食品科学与工程]