鲜辣杏鲍菇酱的研制  

Development of Fresh and Spicy Pleurotus eryngii Sauce

作　　者：丁建军[1] 郭舒[2] DING Jian-jun;GUO Shu(Liaoning Vocational and Technical College of Modern Service,Shenyang 110164,China;Asia-Australia Business College,Liaoning University,Shenyang 110136,China)

机构地区：[1]辽宁现代服务职业技术学院,沈阳110164 [2]辽宁大学亚澳商学院,沈阳110136

出　　处：《中国调味品》2019年第9期153-156,160,共5页China Condiment

基　　金：辽宁省教育厅项目(WFW201704);沈阳市决策咨询重大研究课题(20180424)阶段性成果

摘　　要：通过分析鲜辣杏鲍菇酱在发酵过程中温度对其总酸、游离氨基酸含量以及感官品质的影响,确定其最佳发酵时间为3d,发酵温度为31℃;并通过正交试验对其配方进行优化,确定最终配方为:杏鲍菇与辣椒质量比40∶60、菌种的添加量6%、蔗糖的添加量2.5%、食盐的添加量3%;并对最优配方产品进行理化分析,其氨基酸含量丰富,卫生指标均在安全范围内;该研究丰富了发酵型菌类复合调味酱的品种,也为传统发酵型酱料工艺优化提供了参考。By analyzing the influence of temperature on total acid,free amino acid content and sensory quality of fresh and spicy Pleurotus eryngii sauce during fermentation,the optimum fermentation time is 3 days and the optimum fermentation temperature is 31℃.The formula is optimized by orthogonal experiment,and the final formula is determined as follows:the mass ratio of Pleurotus eryngii to chili is 40∶60,the additive amount of strains,sucrose and salt is 6%,2.5%and 3%respectively.Physical and chemical analysis of the optimum formula product shows that its amino acid content is abundant and its hygienic index is within the safe range.This study has enriched the varieties of fermented bacteria compound seasoning sauce and provided reference for the optimization of traditional fermented sauce technology.

关 键 词：发酵 鲜辣酱 杏鲍菇 产品研发 

分 类 号：TS264.9[轻工技术与工程—发酵工程]