[1]贺羽,王帅,李慧.混合菌株发酵香菇下脚料调味品的研制[J].中国调味品,2019,(08):142-147.
Development of mushroom offal flavoring fermented by mixed strain[J].CHINA CONDIMENT,2019,(08):142-147.
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混合菌株发酵香菇下脚料调味品的研制()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年08期
- 页码:
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142-147
- 栏目:
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- 出版日期:
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2019-08-20
文章信息/Info
- Title:
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Development of mushroom offal flavoring fermented by mixed strain
- 作者:
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贺羽; 王帅; 李慧
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- 文献标志码:
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A
- 摘要:
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本文以香菇加工过程中产生的副产物香菇脚为研究对象，添加嗜热链球菌、嗜酸乳杆菌、干酪乳杆菌、鼠李糖乳杆菌和植物乳杆菌五种复合菌株对加工过的香菇脚进行发酵，粉碎后将发酵过的菇类下脚料粉末作为天然提鲜调味品。在前期样品处理过程中，研究在开发过程中各工艺参数对产品感官品质的影响。选取真空微波干燥时间、油炸时间和油炸温度进行正交实验设计，采用Box-Beknken设计，进行方差分析得到模拟回归模型；通过响应面法分析得到最佳工艺参数为：真空微波干燥时间3.5min，油炸时间5.6min，油炸温度165℃。本研究为香菇脚等副产物的加工利用和今后的产品开发提供思路参考和基础数据。
- Abstract:
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This subject takes the by-product mushroomsfeet which are generated during the production of lentinusedodes processing procedure as the original materialand, five strains of streptococcus thermophilus, lactobacillus acidophilus, lactobacillus caseate, lactobacillus rhamnosus and Lactobacillus plantarum were added to ferment the processed lentinus edodes, and the fermented mushroom offal powder was used as the natural fresh seasoning after grinding. Adopting Box-Beknken design presses ahead variance analysis to gain stimulated regression model. Through response surface method analysis, it gains the best technique parameter: vacuum microwave drying time is 3.5min, deep fry time is 5.6min and deep fry temperature is 165℃. Then, it verifies by experiments
更新日期/Last Update:
2020-06-22