紫苏花蚬子香菇复合保健风味酱的研制  

Development of Compound Health Flavor Sauce of Perilla frutescens ,Cyrenodonax formosana and Lentinus edodes

作　　者：崔东波[1] 刘嘉琳 高涵[1] 王心哲 苑广志[1] 梁文珍[1] CUI Dong-bo;LIU Jia-lin;GAO Han;WANG Xin-zhe;YUAN Guang-zhi;LIANG Wen-zhen(Liaoning Agricultural Vocational and Technical College,Yingkou 115009,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《中国调味品》2024年第9期151-156,161,共7页China Condiment

基　　金：2022年度辽宁省教育厅基本科研项目(LJKMZ20222108);2023年度辽宁省教育厅基本科研项目(JYTMS20230985,JYTMS20230989);2022年度辽宁农业职业技术学院科研项目(Lnz202227)。

摘　　要：以紫苏叶、花蚬子、香菇、黄豆酱为主要原料,开发一种紫苏海鲜复合保健风味酱。在单因素试验的基础上,通过响应面试验结合感官评定法确定了紫苏花蚬子香菇复合保健风味酱的最佳制备工艺条件:蚬子肉烘干时间为60 min,辣椒片添加量为27.8 g,蚬子肉添加量为222.7 g,紫苏叶添加量为31.4 g,香菇添加量为180 g。并对产品进行了理化指标和微生物指标检测,结果均符合相关标准。研究开发的紫苏花蚬子香菇复合保健风味酱味道独特、营养丰富,不仅提高了紫苏、花蚬子的经济附加值,而且满足了人们对复合功能酱产品的需求,为今后开发复合功能酱产品提供了参考依据。With Perilla frutescens leaves,Cyrenodonax formosana,Lentinus edodes and soybean paste as the main raw materials,a kind of Perilla frutescens seafood compound health flavor sauce is developed.On the basis of single factor test,response surface test combined with sensory evaluation method is used to determine the best preparation process conditions of compound health flavor sauce of Perilla frutescens,Cyrenodonax formosana and Lentinus edodes:the drying time of Cyrenodonax formosana meat is 60 min,the addition amount of pepper flakes is 27.8 g,the addition amount of Cyrenodonax formosana meat is 222.7 g,the addition amount of Perilla frutescens leaves is 31.4 g,and the addition amount of Lentinus edodes is 180 g.The physicochemical and microbiological indexes of the product are tested,and the results are all in line with the relevant standards.The compound health flavor sauce of Perilla frutescens,Cyrenodonax formosana and Lentinus edodes developed in this study has unique taste and rich nutrition,which not only improves the economic added value of Perilla frutescens and Cyrenodonax formosana,but also meets people's demand for compound functional sauce products,and provides references for developing compound functional sauce products in the future.

关 键 词：紫苏叶 花蚬子 保健风味酱 响应面 

分 类 号：TS264.24[轻工技术与工程—发酵工程]