乳酸菌发酵香菇调味食品的研制开发  

Research and Development of Lentinus edodes Flavoring Food Fermented by Lactic Acid Bacteria

作　　者：贾亚娟 李波[1,2] 席越阳 王江霞 聂远洋 JIA Ya-juan;LI Bo;XI Yue-yang;WANG Jiang-xia;NIE Yuan-yang(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Henan Engineering Technology Research Center of Fruit and Vegetable Processing and Quality Safety Control,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南省果蔬加工及质量安全控制工程技术研究中心,河南新乡453003

出　　处：《中国调味品》2022年第9期126-130,共5页China Condiment

基　　金：2021年度中原科技创新领军人才项目(224200510019)。

摘　　要：以鲜香菇为原料,发酵乳杆菌为发酵剂,制成乳酸菌发酵香菇半成品,最后通过调味等工艺研制出一款乳酸菌发酵香菇调味制品。以甜面酱与豆瓣酱复合用量比、白砂糖添加量以及藤椒油添加量为主要影响因素,采用感官分析的评价方法,通过单因素试验和响应面优化确定发酵香菇的最佳调味配方为:发酵香菇84%、甜面酱1%、豆瓣酱1.5%、白砂糖6%、藤椒油3%、芝麻2%、辣椒油4%、姜汁1%。按此工艺配方制成的发酵香菇调味制品开胃爽口,色泽诱人。该研究对拓展香菇加工产品的种类具有重要的参考价值。With fresh Lentinus edodes as the raw material and Lactobacillus fermentum as the starter culture,the semi-finished product of Lentinus edodes fermented by lactic acid bacteria is made.Finally,a kind of L.edodes flavoring product fermented by lactic acid bacteria is developed through flavoring and other processes.Taking the compound dosage ratio of sweet bean paste to broad bean paste,the addition amount of white granulated sugar and the addition amount of Zanthoxylum schinifolium oil as the main influencing factors,the sensory analysis method is used to determine the best flavoring formula of fermented L.edodes through single factor test and response surface optimization as follows:fermented L.edodes 84%,sweet bean paste 1%,broad bean paste 1.5%,white granulated sugar 6%,Zanthoxylum schinifolium oil 3%,sesame 2%,chili oil 4%,ginger juice 1%.The fermented L.edodes flavoring product made according to this process formula is appetizing,refreshing with attractive color.This study has important reference value for expanding the types of L.edodes processing products.

关 键 词：香菇 乳酸菌发酵 调味 响应面试验 

分 类 号：TS201.3[轻工技术与工程—食品科学]