香菇蒜茸调味酱的加工工艺研究  

Study on Processing Technology of Seasoning Sauce of Lentinula edodes and Chopped Garlic

作　　者：金仓[1] 黄小强 JIN Cang;HUANG Xiao-qiang(Huanghe S&T University,Zhengzhou 450063,China)

机构地区：[1]黄河科技学院,郑州450063

出　　处：《中国调味品》2023年第8期159-163,共5页China Condiment

基　　金：教育部产学合作协同育人项目(220802700230021);河南省教育科学“十四五”规划一般课题(2021YB0346)。

摘　　要：该研究以新鲜香菇为主要原料、蒜茸为辅料制作香菇蒜茸调味酱,采用单因素试验和正交试验筛选调味配方中蒜茸、白砂糖、食盐、羧甲基纤维素钠(CMC-Na)的适宜添加量。以组织形态、色泽、风味、滋味和口感为感官评分指标,确定香菇蒜茸调味酱的最佳加工工艺。结果表明,香菇蒜茸调味酱的最佳生产工艺条件为香菇与蒜茸的比例10∶1、食盐添加量3.0%、白砂糖添加量4.0%、CMC-Na添加量0.4%,在此配比下产品的感官评分最高,料质均匀、滋味鲜美、菇香浓郁、口感最佳。In this study,fresh Lentinula edodes is used as the main raw material and chopped garlic is used as the auxiliary material to make seasoning sauce of Lentinula edodes and chopped garlic.Single factor test and orthogonal test are used to select the appropriate addition amount of chopped garlic,white granulated sugar,salt and carboxymethyl cellulose sodium(CMC-Na)in the seasoning formula.The optimal processing technology of seasoning sauce of Lentinula edodes and chopped garlic is determined with the morphology,color,flavor,taste and mouthfeel as the sensory scoring indexes.The results show that the optimal production technology conditions of seasoning sauce of Lentinula edodes and chopped garlic are as follows:the ratio of Lentinula edodes to chopped garlic is 10∶1,the addition amount of salt is 3.0%,the addition amount of white granulated sugar is 4.0%,and the addition amount of CMC-Na is 0.4%.Under these proportions,the sensory score of the product is the highest,with uniform material,delicious taste,rich mushroom aroma,and the best mouthfeel.

关 键 词：香菇酱 大蒜 正交试验 工艺优化 

分 类 号：TS264.24[轻工技术与工程—发酵工程]