五香味杏鲍菇酱罐头加工工艺研究  

Study on the Processing Technology of Canned Pleurotus eryngii Sauce

作　　者：苏忠军 程伟忠 崔宏伟 孙旭芬 李国平 李博胜 朱文秀 郑斌丽 刘祯祥 吴淑清 SU Zhong-jun;CHENG Wei-zhong;CUI Hong-wei;SUN Xu-fen;LI Guo-ping;LI Bo-sheng;ZHU Wen-xiu;ZHENG Bin-li;LIU Zhen-xiang;WU Shu-qing(Zhejiang Liziyuan Food Co.,Ltd.,Jinhua 321031,China;Food Science and Engineering College of Changchun University,Changchun 130022,China)

机构地区：[1]浙江李子园食品股份有限公司,浙江金华321031 [2]长春大学食品科学与工程学院,吉林长春130022

出　　处：《中国果菜》2021年第8期5-10,共6页China Fruit & Vegetable

基　　金：2019年企事业单位委托科技项目(2019220002000372)。

摘　　要：本实验以杏鲍菇为主要原料,豆瓣酱、五香粉等为辅料,通过单因素实验和响应面法优化五香味杏鲍菇酱罐头的最佳加工工艺。结果发现,制作五香味杏鲍菇酱罐头的最佳工艺参数为食用盐3%、食用油1%、生抽1.5%、味精0.08%、苯甲酸钠0.03%、核苷酸二钠0.01%、杏鲍菇70%、豆瓣酱16%、五香粉5%、白砂糖3%,此配方下制作出的五香味杏鲍菇酱罐头感官得分为86.92,口感较好,质嫩爽口,色味俱全。In this experiment,Pleurotus eryngii was used as the main raw material,and bean paste,five-spice powder,and edible sugar auxiliary materials were used to study the optimal formula of five-flavored Pleurotus eryngii sauce.First,through single factor experiments on the amount of bean paste,the amount of five-spice powder and the amount of edible sugar added;on this basis,the response surface method was used to conduct a three-level factor Box-Behnken test,and the sensory evaluation method was used to evaluate the appearance,color,sensory scoring in terms of taste,flavor and texture;finally,the best processing parameters of the product were determined:the amount of edible salt was 3%,the amount of edible oil was 1%,the amount of light soy sauce was 1.5%,the amount of monosodium glutamate was 0.08%,the amount of sodium benzoate was 0.03%,the amount of Disodium Nucleotide was 0.01%,the amount of Pleurotus eryngii was70%,the amount of bean paste was 16%,the amount of five-spice powder was 5%,the amount of white sugar was 3%,the five-scented pleurotus eryngii sauce canned with this formula has a sensory score of 86.92 points,good taste,tender and refreshing,completed color and taste.

关 键 词：杏鲍菇 工艺 响应面 感官评价 

分 类 号：TS295.9[轻工技术与工程—农产品加工及贮藏工程]