香辣鹿茸菇调味酱的工艺及配方优化  

Study on Technology and Formula Optimization of Spicy Lyophyllum decastes Seasoning Sauce

作　　者：刘美仑 张心怡 王雨寒 李璟 徐培 LIU Meilun;ZHANG Xinyi;WANG Yuhan;LI Jing;XU Pei(Culinang College,Sichuan Tourism University,Chengdu,Sichuan 610100,China)

机构地区：[1]四川旅游学院烹饪学院,四川成都610100

出　　处：《农产品加工》2023年第8期44-47,共4页Farm Products Processing

基　　金：四川旅游学院校级科研项目(2020SCTU71);四川省级大学生创新创业训练项目(S202011552124);川菜发展研究中心项目(CC21Z26)。

摘　　要：以开发并优化鹿茸菇酱的工艺与配方为目的,通过预试验、单因素试验与正交试验及感官评价,对工艺及配方进行优化,确定香辣鹿茸菇调味酱的加工工艺为鹿茸菇干品复水温度25℃,45 min;焐油温度85℃,45 min;5 mm见方切丁,红油炼制油温175℃。香辣鹿茸菇调味酱配方中各组分用量为红油60 g,辣椒60 g,味精5 g,鹿茸菇碎120 g,食盐13 g,白砂糖21 g,蒜泥42 g时,感官评分最高,确定其为最优配方。For the purpose of developing and optimizing the technology and formula of Lyophyllum decastes sauce,the processing technology was studied and the formula was optimized through pre experiment,single factor experiment and orthogonal experiment.Through the sensory evaluation of the experimental samples,the most influential raw materials and the best formula of the spicy sauce were determined under the appropriate process parameters.The results showed that the technological parameters were as follows:the soaking temperature of dried Lyophyllum decastes was 25℃,the soaking time was 45 minutes;the oil temperature was 85℃,the oil time was 45 minutes;the specification of Lyophyllum decastes was 5 mm square diced,and the oil temperature of refined red oil was 175℃.60 g of red oil and pepper,5 g of monosodium glutamate,120 g of Lyophyllum decastes,13 g of salt,21 g of sugar and 42 g of mashed garlic.The quality of the spicy sauce was the best.

关 键 词：鹿茸菇 调味酱 感官评价 工艺研究 配方优化 

分 类 号：TS264.24[轻工技术与工程—发酵工程]