香辣田头菇芦苇笋风味调制食品的研制  

Preparation of Spicy Food with Agrocybe praecox and Reed Shoots

作　　者：韩晓磊 梁珏钦 方志辉[1] 王龙泉 熊智[4] 吕慧英[1] HAN Xiao-lei;LIANG Jue-qin;FANG Zhi-hui;WANG Long-quan;XIONG Zhi;LYU Hui-ying(Agricultural Products Processing Research Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,PRC;College of Biodiversity Conservation,Southwest Forestry University,Kunming 650224,PRC;Institute of Agricultural Information and Engineering,Hunan Academy of Agricultural Sciences,Changsha 410125,PRC;College of Continuing Education,Southwest Forestry University,Kunming 650224,PRC)

机构地区：[1]湖南省农业科学院农产品加工研究所,湖南长沙410125 [2]西南林业大学生物多样性保护学院,云南昆明650224 [3]湖南省农业科学院农业信息与工程研究所,湖南长沙410125 [4]西南林业大学继续教育学院,云南昆明650224

出　　处：《湖南农业科学》2022年第1期64-68,共5页Hunan Agricultural Sciences

基　　金：湖南省农业科技创新资金项目(2020CX48);。

摘　　要：为充分利用资源,丰富当地芦苇笋及食用菌产品类型,以沅江市特色食用菌田头菇和芦苇笋为产品原料,通过清洗、漂烫、杀青、脱水、调味、杀菌等工艺,对制作香辣田头菇芦苇笋风味调制食品的配方进行研究,探讨了食盐、白糖、味精和辣椒油添加量以及田头菇与芦苇笋的原料比例对产品色泽、形态、口感、滋味、风味的影响,在单因素试验的基础上,通过正交试验确定了产品的配方和最佳工艺条件。结果表明:即食田头菇芦苇笋香辣休闲制品最佳配方为:4%食盐、3%白糖、2%味精、10%辣椒油、1%花椒、6%香油、2%食醋,在田头菇与芦苇笋原料比例为2∶1条件下制作的即食休闲食品咸淡适中、色泽红亮、风味浓郁、口感较好;对按最佳配方制作的产品进行理化及卫生指标检测,产品均能够达到较好品质,符合食品安全卫生标准。This article aims at fully using plant resources in Yuanjiang to enrich local edible fungus and reed shoots products.The characteristic edible fungus,southern poplar mushroom (Agrocybe praecox),and reed shoots in Yuanjiang were used as raw materials to study the formula of spicy flavor snack food through the process of washing,bleaching,green-killing,dehydration,seasoning and sterilization.The effects of the levels of salt,sugar,monosodium glutamate and chili oil and the proportion of southern poplar mushroom to reed shoots on the color,shape,taste and flavor of the product were discussed.On the basis of single factor test,the formula and optimum technological conditions of the product were determined by orthogonal test.The results show that the best formula of this spicy leisure product is 4% salt,3% sugar,2% monosodium glutamate,10% chili oil,1% Sichuan pepper,6% sesame oil and 2% vinegar in a 2:1 proportion of southern poplar mushroom to reed shoots.The instant leisure food prepared under the above conditions has recorded moderate salinity,bright red color,strong flavor and good taste.The test results of physichemical and hygienic indicators of the product made according to the best formula show the instant food has a good quality and meets the food safety and hygiene standards.

关 键 词：香辣 田头菇 芦苇笋 配方 研制 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]