糟辣食用菌酱的研制-《中国调味品》

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摘要:: 为丰富贵州食用菌产品类别，研制具有贵州特色的食用菌酱。本研究利用单因素试验考察食用菌比例（开阳香菇与剑河海鲜菇）、菜籽油、紫皮蒜、洋葱、豆瓣酱、糟辣椒、生姜、黄豆酱在配方中添加量对糟辣食用菌酱的形状色泽、风味、香味、口感的影响；进一步利用正交试验考察了糟辣椒、生姜、黄豆酱3个主要因素对糟辣食用菌酱感官的影响。结果显示：最优配方为100 g食用菌（开阳香菇:剑河海鲜菇=3:1）、菜籽油100 g、紫皮蒜9 g、洋葱7 g、豆瓣酱8 g、糟辣椒15 g、生姜12 g、黄豆酱13 g。并检测了食用菌酱过氧化值、酸价、亚硝酸盐、菌落总数、大肠杆菌、商业无菌等卫生安全指标均符合标准限量。该试验为食用菌深加工调味品的工业化发展提供了理论依据。

Abstract:: In order to enrich the categories of edible mushrooms in Guizhou, This study had producted edible mushrooms sauce with Guizhou characteristics. In this study, a single factor test was used to investigate the ratio of edible mushrooms (Kaiyang lentinus edodes and Jianhe Hypsizygus marmoreus), rapeseed oil, garlic, onion, bean paste, zao pepper, ginger, and soybean paste. The effects of the shape and color, flavor, aroma and taste of the edible mushrooms; the orthogonal test was further used to investigate the sensory effects of three main factors, zao pepper, ginger and soybean paste. The results show that the optimal formula is 100 g edible mushrooms (Kaiyang lentinus edodes: Jianhe Hypsizygus marmoreus =3:1), 100 g rapeseed oil, 9 g garlic, 7 g onion, 8 g bean paste, 15 g zao pepper, 12 g of ginger and 13 g of soybean paste. And tested that the edible mushrooms sauce peroxide value, acid value, nitrite, total number of colonies, E. coli, commercial sterility and all the indicators meet the standard limit. This experiment provides a theoretical basis for the industrial development of the deep-processed condiments of edible mushrooms.