菌菇米汤川式冒菜调料包的开发研究  

Study on Development and Application ofSichuan-style Maocai Seasoning Package with Mushrooms and Rice Soup

作　　者：张献领 郭健龙 杨剑婷 刘颜 ZHANG Xian-ling;GUO Jian-long;YANG Jian-ting;LIU Yan(College of Food Engineering,Anhui Science and Technology University,Fengyang 233100,Anhui,China)

机构地区：[1]安徽科技学院食品工程学院,安徽凤阳233100

出　　处：《兰州文理学院学报（自然科学版）》2023年第4期84-88,共5页Journal of Lanzhou University of Arts and Science(Natural Sciences)

基　　金：烹饪科学四川省高等学校重点实验室2021年开放基金项目(PRKX2021Z10);安徽省科技厅面上攻关项目(202004a06020040);安徽省教育厅重大项目(KJ2020ZD012);2019安徽省教育厅高校科学研究重点项目(SK2020A0103);2021年安徽科技学院科研项目(2021zryb20)。

摘　　要：为丰富冒菜调料包的品种多样性,以满足消费者对调料包的多种选择.以发芽糙米、松茸、香菇、牛肝菌、菜籽油、辣椒面等为原料,研制了具有营养保健价值的菌菇米汤川式冒菜调料包.采用单因素实验和正交实验以及产品的感官评价对产品进行分析,确定了制作菌菇米汤川式冒菜调料包的最佳配方.饮用水与发芽糙米的配比为1∶2,米浆300 g,混合菌菇粉20 g,聚葡萄糖1.2 g,盐15 g,枸杞2 g,枣片3 g.制作出来的成品气味清香,色泽均匀白净,口感醇厚顺滑,组织结构均匀细腻.In order to enrich the variety and satisfy consumers’various choices of Maocai seasoning packages,using germinated brown rice,matsutake mushrooms,shiitake mushrooms,porcini mushrooms,rapeseed oil,and chili noodles as raw materials,a Sichuan-style Maocai seasoning package with mushroom and rice soup with nutritional and health care value was developed.Single factor experiment,orthogonal experiment and sensory evaluation of the product were used to analyze the product,and the best formula for making mushroom rice soup Sichuan-style Maocai seasoning package was determined.The ratio of drinking water to germinated brown rice was 1∶2,rice milk 300 g,mixed mushroom powder 20 g,polydextrose 1.2 g,salt 15 g,wolfberry 2 g,jujube slice 3 g.The finished product had a fresh smell,uniform white color,mellow and smooth taste,uniform and delicate structure.

关 键 词：菌菇 米汤 川式冒菜 调料包 加工工艺 

分 类 号：TS264[轻工技术与工程—发酵工程]