海鲜香菇菜加工工艺研究  

Study on the Processing Technology of Seafood Flavored Shiitake Sauce

作　　者：谢桂勉[1] 黄莹星 郑佳琳 杨培新[1] XIE Guimian;HUANG Yingxing;ZHENG Jialin;YANG Peixin(Department of Bioengineering,Jieyang Polytechnic,Jieyang,Guangdong 522000,China;Guangdong Haogupo Food Co.,Ltd,Jieyang,Guangdong 522000,China)

机构地区：[1]揭阳职业技术学院生物工程系,广东揭阳522000 [2]广东好菇婆食品有限公司,广东揭阳522000

出　　处：《农产品加工》2022年第8期37-40,46,共5页Farm Products Processing

基　　金：2019年广东省科技专项资金(“大专项+任务清单”)(2019014);2020年度广东省科技专项资金(“大专项+任务清单”)(SDZX001)。

摘　　要：为实现香菇柄的充分利用、开发新型的酱腌菜、增加酱腌菜产品品种,以香菇柄为主要原料,创新性地开发一款具有海鲜风味的香菇佐餐小菜。探究打丝机转速、香菇柄添加量、干贝添加量、炒制时间等因素对海鲜香菇菜感官品质的影响,同时采用L9(34)正交表进行正交试验,通过感官品质评定,确定最佳工艺条件为打丝机转速35 r/min,香菇柄添加量45%,干贝添加量10%,炒制时间1.8 h,在此条件下制备的海鲜香菇菜能达到最优的感官品质。In order to make full use of shiitake stalks and develop new types of sauce,shiitake stalks were used to develop a new seafood-flavored shiitake sauce as the main raw material.The speed of the blender,the amount of shiitake stalks,the amount of scallops,and the frying time on the sensory quality of sauce were explored using single-factor analysis method.The best process formula was determined by an orthogonal test.The results showed that the best process formula were as follows:the speed of the blender was 35 r/min,the amount of shiitake stalks was 45%,the amount of scallops was 10%,and the frying time was 1.8 h.

关 键 词：香菇菜 香菇柄 海鲜风味 正交试验 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]