蟹味菇风味酱油的工艺研究  

Study on the Technology of Hypsizygus Mammoreus Flavor Soy Sauce

作　　者：李西腾[1] 袁新建 韩梦乔 周春湘 胡文康 LI Xi-teng;YUAN Xin-jian;HAN Meng-qiao;ZHOU Chun-xiang;HU Wen-kang(School of Food,Jiangsu Food and Pharmaceutical Science College,Huaian 223003,Jiangsu,China)

机构地区：[1]江苏食品药品职业技术学院食品学院,江苏淮安223003

出　　处：《江苏调味副食品》2021年第2期13-15,共3页Jiangsu Condiment and Subsidiary Food

基　　金：江苏高校品牌专业建设工程资助项目(PPZY2015B193)。

摘　　要：以蟹味菇为原料制作蟹味菇风味酱油,研究谷氨酸钠、蟹味菇酶解物美拉德反应液及白砂糖的添加量对酱油感官品质的影响。通过单因素实验和正交试验,确定蟹味菇风味酱油的最佳配方:谷氨酸钠添加量0.7%、蟹味菇酶解物美拉德反应液添加量10%、白砂糖添加量5%。Taking hypsizygus mammoreus as raw material,hypsizygus mammoreus flavor soy sauce was produced.Effects of sodium glutamate,Maillard reaction solution and sugar on sensory quality of soy sauce were studied.The optimal formula of soy sauce was determined by single factor experiment and orthogonal test.The results showed that the optimal formula was as follows:the sodium glutamate of 0.7%,the Maillard reaction solution of hypsizygus mammoreus enzymatic hydrolysate of 10%and the white granulated sugar of 5%.

关 键 词：蟹味菇 酶解物 美拉德反应 酱油 

分 类 号：TS264.21[轻工技术与工程—发酵工程]