银条香菇营养酱的开发研制  

Development and Preparation of Nutritional Paste with Stachys floridana and Lentinus edodes

作　　者：刘晓丽[1] 赵世航[1] 王彦平[1] 钱志伟[1] 李东[1] LIU Xiao-li;ZHAO Shi-hang;WANG Yan-ping;QIAN Zhi-wei;LI Dong(School of Food Engineering,Henan Vocational College of Agriculture,Zhengzhou 451450,China)

机构地区：[1]河南农业职业学院食品工程学院,郑州451450

出　　处：《中国调味品》2021年第7期135-139,共5页China Condiment

基　　金：2018年度河南省科技攻关项目(182102110185);河南农业职业学院科研创新团队项目(HNACKT-2020-05);河南农业职业学院科研创新团队项目(HNACKT-2019-02)。

摘　　要：以新鲜的银条和新鲜的香菇作为主要材料,设计8个因素的单因素试验和4因素3水平的正交试验来研制富含多种功效成分的银条香菇营养酱。最终确定了银条的热烫时间和温度、香菇的热烫时间和温度、银条段的长度、香菇块的大小、黄豆酱的添加量、银条和香菇的质量比。感官评分数据表明,最佳的生产配方为:银条的热烫温度和时间分别为95℃、90 s,香菇的热烫温度和时间分别为90℃、60 s,银条段的长度为0.25 cm,香菇块的大小为0.5 cm 3,黄豆酱的添加量为40%,银条和香菇的质量比为2∶1。在此工艺配方条件下得到的银条香菇营养酱香味浓郁、口感清脆并且保健价值很高。Taking fresh Stachys floridana and fresh Lentinus edodes as the main raw materials,a single factor experiment with 8 factors and an orthogonal experiment with 4 factors and 3 levels are designed to prepare Stachys floridana and Lentinus edodes nutritional paste which is rich in various functional components.Finally,the blanching time and temperature of Stachys floridana,the blanching time and temperature of Lentinus edodes,the length of Stachys floridana,the size of Lentinus edodes pieces,the additive amount of soybean paste,the mass ratio of Stachys floridana and Lentinus edodes are determined.The sensory score data show that the best production formula are as follows:the blanching temperature and time of Stachys floridana is 95℃and 90 s respectively,the blanching temperature and time of Lentinus edodes is 90℃and 60 s respectively,the length of Stachys floridana is 0.25 cm,the size of Lentinus edodes pieces is 0.5 cm 3,the additive amount of soybean paste is 40%,and the mass ratio of Stachys floridana and Lentinus edodes is 2∶1.Under such process formula conditions,Stachys floridana and Lentinus edodes nutritional paste has strong flavor,crisp taste and high health value.

关 键 词：银条 香菇 营养 酱 开发研制 

分 类 号：TS264.29[轻工技术与工程—发酵工程]