响应面法优化鲜辣香菇酱加工工艺  

Optimization of Processing Technology of Fresh and Spicy Mushroom Sauce by Response Surface Methodology

作　　者：刘馥源 黄占旺[1] 覃财华 林立 沈勇根[1] 卢剑青[1] 程宏桢 李晓明 LIU Fu-yuan;HUANG Zhan-wang;QIN Cai-hua;LIN Li;SHEN Yong-gen;LU Jian-qing;CHENG Hong-zhen;LI Xiao-ming(Laboratory of Agricultural Product Processing and Safety Control Engineering of Jiangxi Development and Reform Commission,College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)

机构地区：[1]江西农业大学食品科学与工程学院江西省发展与改革委员会农产品加工与安全控制工程实验室,南昌330045

出　　处：《中国调味品》2021年第2期13-18,共6页China Condiment

基　　金：江西主栽食用菌贮藏保鲜及加工技术研究(JXXTCX2018-03-04)。

摘　　要：文章以干香菇和黄豆酱为主要原料,通过单因素试验,结合响应面法,确定鲜辣香菇酱最适加工工艺,并对该产品的卫生指标和理化指标进行测定。结果表明:鲜辣香菇酱最适加工工艺为黄豆酱添加量56g、辣椒添加量6g、陈皮添加量3g、电磁炉功率1200W和炒酱时间3.6min,此条件下感官评分为8.8分,在传统香菇酱的制作工艺基础上添加适量陈皮粉改善其风味,制作的鲜辣香菇酱色泽红亮,香味鲜香悠长,味道有麻与辣、鲜与香的层次感,同时该产品的卫生指标和理化指标均符合相关标准。With dried Lentinus edodes and soybean sauce as the main raw materials,the optimal processing technology of fresh and spicy mushroom sauce is determined by single factor test and response surface method,and the hygienic indexes and physicochemical indexes of the products are determined.The results show that the best processing technology of fresh and spicy mushroom sauce is as follows:the additive amount of soybean sauce is 56 g,the additive amount of chili powder is 6 g,the additive amount of tangerine peel is 3 g,the electromagnetic oven power is 1200 W and the sauce frying time is 3.6 min,under such conditions,the sensory score is 8.8 points.On the basis of the production process of traditional mushroom sauce,an appropriate amount of tangerine peel powder is added to improve its flavor,the fresh and spicy mushroom sauce produced is red and bright in color,with a fresh and long fragrance,it has the layering sense of numbing and spiciness,freshness and aroma,at the same time,the hygienic indexes and physicochemical indexes of the products comply with the relevant standards.

关 键 词：香菇 鲜辣酱 加工工艺 响应面法 感官评定 

分 类 号：TS264.24[轻工技术与工程—发酵工程]