黑白双色即食木耳配方及生产工艺  

The Prescription and Production Technology of Black and White Edible Fungus

作　　者：李振宇 郭自强 刘淑华 王海泉 韩小微 LI Zhenyu;GUO Ziqiang;LIU Shuhua;WANG Haiquan;HAN Xiaowei(Daxing’anling Xing’an Deer Industry Co.,Ltd.,Daxing’anling 165023)

机构地区：[1]大兴安岭兴安鹿业有限公司,大兴安岭165000

出　　处：《食品工业》2021年第11期30-32,共3页The Food Industry

基　　金：2019年大兴安岭科技人才创新创业计划项目(RC2019005)。

摘　　要：开发一种黑白双色即食木耳,采用正交试验,以麻辣鲜香、甜咸适度等感官评价为指标,确定最佳配方,结合生产实际确定最佳工艺。称取配方量的黑木耳、玉木耳,分别在15℃冷水中浸渍120和90 min,沥干水分,将香料调配好后加2.5 kg水煮沸30 min,然后将黑木耳浸入沸水中煮至沸腾,再加入玉木耳煮至再次沸腾,全部捞出并风干,加入辅料搅拌均匀,静置腌渍30~60 min。结果显示,所得黑白双色即食木耳口感较佳,麻辣可口,回味鲜香,甜咸适度,老少皆宜。该配方合理,工艺科学,所得产品填补了无黑白双色木耳的市场空白,对后续木耳精深加工起到积极的借鉴作用。A kind of black-and-white instant edible Auricularia auricula was developed. The orthogonal test was used to determine the best formula and the best technology based on the sensory evaluation of spicy, sweet and salty. Weigh the formula amount of black fungus and jade fungus, soak them in cold water at 15 ℃ for 120 min and 90 min respectively, drain the water, mix the spices, add 2.5 kg water and boil them for 30 min, then immerse black fungus in boiling water until boiling,then add jade fungus until boiling again, take them out and air dry, add accessories, stir evenly, and leave them for 30-60 min.The results showed that the black-and-white instant edible Auricularia auricula had better taste, spicy and delicious, delicious aftertaste, moderate sweet and salty, suitable for all ages. The formula was reasonable and the technology was scientific.The product filled the blank of the market without black and white agaric, and played a positive role in the follow-up processing of agaric.

关 键 词：黑木耳 玉木耳 即食木耳 配方 生产工艺 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]