[1]丁建军.鲜辣杏鲍菇酱的研制[J].中国调味品,2019,(09):153-156.
 Development of Fresh Spicy Pleurotus Mushroom Sauce[J].CHINA CONDIMENT,2019,(09):153-156.
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鲜辣杏鲍菇酱的研制()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年09期
页码:
153-156
栏目:
出版日期:
2019-09-20

文章信息/Info

Title:
Development of Fresh Spicy Pleurotus Mushroom Sauce
作者:
丁建军
文献标志码:
A
摘要:
通过分析鲜辣杏鲍菇酱在发酵过程中温度对其总酸、游离氨基酸含量以及感官品质的影响分析,确定其最佳发酵时间为3d,发酵温度为31℃;并通过正交实验对配方进行优化,确定最终配方为:杏鲍菇与辣椒质量比40:60、菌种的添加量6%、蔗糖的添加量2.5%、食盐的添加量3%;并对最优配方产品进行理化分析,其氨基酸含量丰富,卫生指标均在安全范围内;该研究丰富了发酵型菌类复合调味酱的品种,也为传统发酵型酱料工艺优化提供参考。
Abstract:
By analyzing the influence of temperature on the total acid, free amino acid content and sensory quality of fresh spicy Pleurotus eryngii sauce during fermentation, the optimum fermentation time was determined to be 3d and the fermentation temperature was 31 °C. The formula was optimized to determine the final formula: the quality ratio of Pleurotus eryngii and pepper was 40:60, the amount of strain added was 6%, the amount of sucrose added was 2.5%, and the amount of salt added was 3%. Physical and chemical analysis, its amino acid content is rich, health indicators are within the safe range; this research enriches the variety of fermented fungus compound sauce, and also provides reference for the optimization of traditional fermented sauce process.
更新日期/Last Update: 2020-06-23