低盐平菇酱的制作工艺研究  

Study on Manufacturing Technology of Low Salt Sauce of Pleurotus ostreatus

作　　者：陈秋颜 陈晓华 杨小兵 张远平[2] 尚红岩 潘鸿辉 CHEN Qiu-yan;CHEN Xiao-hua;YANG Xiao-bing;ZHANG Yuan-ping;SHANG Hong-yan;PAN Hong-hui(Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application,State Key Laboratory of Applied Microbiology Southern China,Institute of Microbiology,Guangdong Academy of Sciences,Guangzhou 510000,China;Guangdong Industry Polytechnic,Guangzhou 510300,China)

机构地区：[1]广东省科学院微生物研究所,华南应用微生物国家重点实验室,广东省菌种保藏与应用重点实验室,广东广州510300 [2]广东轻工职业技术学院,广东广州510300

出　　处：《中国食用菌》2022年第10期66-69,共4页Edible Fungi of China

基　　金：广东省农业科研项目和农业技术推广项目(2022KJ103)。

摘　　要：以新鲜平菇(Pleurotus ostreatus)为原料进行深加工,研究了低盐平菇酱的制作工艺。通过正交试验得出制作平菇酱的最佳工艺,制得的平菇酱口感鲜嫩,营养健康,酱香浓郁。理化指标测定结果显示固形物含量为78.2 g·100^(-1)g^(-1),盐度为5.4 g·100^(-1)g^(-1),总酸为2.8 g·100^(-1)g^(-1),氨基酸态氮为0.84 g·100^(-1)g^(-1)。Fresh Pleurotus ostreatus were used as raw materials for deep processing,and the manufacturing technologies of low salt sauce of Pleurotus ostreatus was studied.Through orthogonal experiments,the best technologies of P.ostreatus sauce making were obtained.The P.ostreatus sauce had fresh,tender taste and strong sauce flavor,and rich in nutritions.The results of physical and chemical indexes showed that the solid contents was 78.2 g·100^(-1)g^(-1),the salinity was 5.4 g·100^(-1)g^(-1),the total acids was2.8 g·100^(-1)g^(-1),and the amino acid nitrogen was 0.84 g·100^(-1)g^(-1).

关 键 词：平菇 酱 低盐 正交试验 

分 类 号：S646.1[农业科学—蔬菜学]