蟹味菇蒜茸调味酱的研制  

Research on the Development of Flavoring Paste of Hypsizygus mammoreus Bigelow and Garlic

作　　者：李西腾[1] 任嘉浩 LI Xiteng;REN Jiahao(School of Food,Jiangsu Food&Pharmaceutical Science College,Huai'an,Jiangsu 223003,China)

机构地区：[1]江苏食品药品职业技术学院食品学院,江苏淮安223003

出　　处：《农产品加工》2022年第7期10-12,17,共4页Farm Products Processing

基　　金：江苏高校品牌专业建设工程资助项目(PPZY2015B19);江苏省大学生创新创业项目(202013104019Y)。

摘　　要：对蟹味菇蒜茸调味酱生产工艺进行了研究。通过正交试验对产品调味配方进行优化。结果表明,产品的最佳配方为蟹味菇添加量25%,大蒜添加量4%,蔗糖添加量4%,食盐添加量8%,在此条件下,产品感官评分结果为92.5分,调味酱色泽均匀、咸甜适中、黏稠适度、风味浓郁,是一款独具特色的佐餐食品。The production technology of flavoring paste made from Hypsizygus mammoreus Bigelow and garlic was studied.The seasoning formula of the product was optimized by orthogonal test,and the results showed that the best formula of the product were as follows:the additive amount of Hypsizygus mammoreus Bigelow 25%,the additive amount garlic 4%,the additive amount sucrose 4%,and the additive amount salt 8%,and the sensory score of the product was 92.5 points.The flavoring paste was uniform in color,moderately salty and sweet,moderately viscous and rich in flavor.It was an unique accompaniment food.

关 键 词：蟹味菇 大蒜 调味酱 

分 类 号：TS264[轻工技术与工程—发酵工程]