猴头菇调味酱加工工艺的研究  

Study on the Processing Technology of Hericium erinaceus Sauce

作　　者：王腾飞 王吉 王志华[2] 霍梅俊 WANG Teng-fei;WANG Ji;WANG Zhi-hua;HUO Mei-jun(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;College of Tourism,Chongqing University of Arts and Sciences,Chongqing 402160,China;Foreign Affairs Office,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]重庆文理学院旅游学院,重庆402160 [3]山西农业大学外事处,山西晋中030801

出　　处：《中国调味品》2020年第8期83-86,91,共5页China Condiment

基　　金：山西省高等学校科技创新项目(2019L0393);山西省优秀博士来晋工作奖励资金科研项目(SXYBKY201712);山西省优秀博士来晋工作奖励资金科研项目(SXYBKY201734);山西农业大学科技创新基金项目(2017YJ32);山西农业大学科技创新基金项目(2019029);山西农业大学教学改革研究项目(YB-202018);山西省重点研发计划项目(201903D211007)。

摘　　要：猴头菇调味酱是以猴头菇为主要原料,辅以黄豆酱、食用油、食盐、白砂糖等调味料制成的即食调味品。首先对猴头菇的复水工艺进行了试验,然后对影响猴头菇调味酱风味的4个因素进行了单因素试验和正交试验。结果表明,猴头菇调味酱的最佳配方为:以100 g猴头菇为基准,大豆油的添加量为50%,黄豆酱的添加量为90%,食盐的添加量为4%,白砂糖的添加量为0.5%,对产品的各项理化指标及微生物指标进行检测,检测结果均合格。Hericium erinaceus sauce is a ready-to-eat condiment with Hericium erinaceus as the main raw material,supplemented by soybean sauce,edible oil,salt,white granulated sugar and other seasonings.Firstly,the rehydration process of Hericium erinaceus is tested,and then the four factors affecting the flavor of Hericium erinaceus sauce are tested by single factor test and orthogonal test.The results show that the best formula is determined as follows:100 g Hericium erinaceus is as the basis,the additive amount of soybean oil is 50%,the additive amount of soybean sauce is 90%,the additive amount of salt is 4%and the additive amount of white granulated sugar is 0.5%.At the same time,the physical and chemical indicators and microbial indicators of the product are detected,and the detected results are qualified.

关 键 词：猴头菇 复水工艺 酱 

分 类 号：TS201.1[轻工技术与工程—食品科学]