荸荠香菇复合酱的研制  

Research on the Nutritive Paste of Water Chestnut and Mushroom

作　　者：吕明 LV Ming(Luohe Vocational College of Food,Luohe,He'nan 462000,China)

机构地区：[1]漯河食品职业学院,河南漯河462000

出　　处：《农产品加工》2024年第4期16-19,24,共5页Farm Products Processing

基　　金：扬州大学高层次人才科研启动基金项目(2022年5月)。

摘　　要：荸荠中含有丰富的营养,口感清脆,将其加入到香菇酱中,可很好地改善香菇酱的品质。采用单因素试验和正交试验的方法,在预处理荸荠的过程中,优化荸荠的热烫温度和热烫时间,通过感官评定标准进行评分,得出其最佳的口感;在香菇复合酱的炒制过程中,对豆瓣酱用量、香菇用量、荸荠用量不断进行优化,并按照感官评定标准对其进行评分,得出荸荠香菇复合酱的最佳配方。结果表明,荸荠的热烫温度90℃,热烫时间20 min时制得的荸荠口感清脆,香气浓郁;豆瓣酱用量12.5 g,香菇用量30 g,荸荠用量25 g时,制成的复合酱味道适口、滋味协调、香气扑鼻。Water chestnut,which is rich in nutrients and has a crisp taste.It can be added to the mushroom sauce to improve the quality.In this paper,the methods of single-factor test and orthogonal test were used to optimize the blanching temperature and blanching time of water chestnut in the process of pretreatment,and score the water chestnut by sensory evaluation criteria to obtain its best taste.The sensory evaluation standard was used to score the best taste;in the mushroom nutrition sauce.During the frying process,the amount of bean paste added,the amount of mushroom added,and the amount of mash added were continuously optimized,and the sensory evaluation criteria were used to score the oyster mushroom compound sauce.The results of this study showed that the blanching temperature of the crucible was 90℃,and the mouthfeel obtained when the time was 20 min was crisp and the aroma was rich.The amount of added bean paste was 12.5 g,the amount of mushroom added was 30 g,and when the amount of glutinous rice was 25 g,the prepared compound sauce tastes palatable,the taste was harmonious,and the aroma was tangy.

关 键 词：荸荠 香菇 复合酱 配方研制 

分 类 号：TS264.24[轻工技术与工程—发酵工程]