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 with Five-Spices Flavor

作　　者：冯嫣 FENG Yan(Department of Life Sciences,Lüliang University,Lüliang 033000,China)

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《中国调味品》2022年第2期117-121,共5页China Condiment

基　　金：山西省重点实验室项目计划(201805D111012);山西省重点研发计划项目(201803D221011-6);吕梁市引进高层次科技人才专业科技创新平台建设项目(2018-21-11)。

摘　　要：试验以杏鲍菇为主要原料,以豆瓣酱、五香粉等辅料,研究五香味杏鲍菇酱罐头的最佳加工工艺。以豆瓣酱添加量、五香粉添加量和白砂糖添加量为单因素,通过单因素试验和响应面法优化出最优配方。确定制作五香味杏鲍菇酱罐头的最佳工艺参数:豆瓣酱添加量为16%,五香粉添加量为5%,白砂糖添加量为3%时,制作的罐头口感较好,感官得分为86.92分,与预测值接近度高。在此配方下,制作的五香味杏鲍菇酱罐头质嫩爽口,稠度适中,色、香、味俱全。In this experiment,Pleurotus eryngii is used as the main raw material,and broad bean paste,five-spices powder and other auxiliary materials are used to study the optimal processing technology of canned Pleurotus eryngii sauce with five-spices flavor.The optimal formula is optimized by single factor experiment and response surface methodology(RSM)with broad bean paste,five-spices powder and granulated sugar as the factors,the best technological parameters are determined as follows:adding 16%broad bean paste,5%five-spices powder and 3%granulated sugar,the canned sauce made has better taste,and the sensory score is 86.92,which is close to the predicted value.According to this formula,the canned Pleurotus eryngii sauce with five-spices flavor is tender and refreshing,with moderate consistency,good color,aroma and taste.

关 键 词：杏鲍菇 响应面法 感官得分 

分 类 号：TS264.29[轻工技术与工程—发酵工程]