黑皮鸡枞菌菇牛肉酱的研制  

Development of Black Skin Chicken Fir Mushroom Beef Sauce

作　　者：连亚东 刘嘉明 胡志祥 吴珊珊 LIAN Yadong;LIU Jiaming;HU Zhixiang;WU Shanshan(College of Food and Biological Engineering,Bengbu University,Bengbu,Anhui 233030,China)

机构地区：[1]蚌埠学院食品与生物工程学院,安徽蚌埠233030

出　　处：《农产品加工》2024年第11期19-22,27,共5页Farm Products Processing

基　　金：2021安徽省大学生创新训练项目(S202111305072)。

摘　　要：以黑皮鸡枞菌、豆瓣酱、小米辣为主要原料,研制黑皮鸡枞菌菇酱。以感官评定作为评价指标,在单因素试验基础上进行正交试验,以确定黑皮鸡枞菌菇酱的最终配方。结果表明,黑皮鸡枞菌菇酱的最佳配方为黑皮鸡枞菌100 g,牛肉20 g,大料油30 g,豆瓣酱12 g,大葱20 g,姜末10 g,蒜末18 g,小米辣1.2 g,白砂糖4 g,食盐3 g,椒粉5 g,芝麻6 g,以此配方制得的菌菇酱口感鲜嫩、营养健康、酱香浓郁。Using black skin chicken fir mushroom,bean paste and millet spicy as the main raw materials,the black skin chicken fir mushroom paste was developed.Taking sensory evaluation as the evaluation index,orthogonal tests were carried out on the basis of single-factor tests to obtain the best recipe of black fir mushroom paste.The results showed that the best recipe for black skin chicken fir mushroom paste were as follows:100 g of black skin chicken fir mushroom,20 g of beef,30 g of edible oil,12 g of bean paste,20 g of green onion,10 g of minced ginger,18 g of minced garlic,1.2 g of millet spicy,4 g of sugar,3 g of salt,5 g of pepper powder,6 g of sesame seeds,and the mushroom paste prepared by this recipe was tender,nutritious and healthy,and the sauce was rich.

关 键 词：黑皮鸡枞菌 牛肉 酱 感官评定 正交试验 最佳配方 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]