摘要
以发酵紫菜酱和香菇酶解液为主要原料生产营养价值高、口感风味好的紫菜香菇酱。采用单因素实验和正交实验对紫菜香菇酱的基础配方和工艺条件进行优化,研究结果:发酵紫菜酱与香菇酶解液的质量比为2∶1,蔗糖添加量为10%,食盐添加量为3%,羧甲基纤维素钠添加量为0.4%,均质机转速为10000r/min,均质时间为4min,在此条件下生产的紫菜香菇酱具有紫菜和香菇特有的香气,同时兼有发酵产生的酱香味,甜咸适中,组织均匀,味道柔和,口感细腻。
Take fermented porphyra sauce and lentinus edodes enzymolysis liquid as materials to prepare the compound seasoning of porphyra and lentinus edodes,which has rich nutrient and good flavor and taste.The basic formulation and technological conditions are optimized through single factor and orthogonal experiments,the results are as follows：the mass ratio of fermented porphyra sauce and lentinus edodes enzymolysis liquid is 2∶1,the saccharose additive amount is 10%,the salt additive amount is 3%,the CMC-Na additive amount is 0.4%,the rotate speed of homogenizer is 10000 r/min,the homogeneous time is 4 min,the product made under the above conditions both possesses the flavor of porphyra and lentinus edodes and the sauce flavor generated by fermentation, the product is sweet and salty,tastes soft and smooth and with uniform texture.
出处
《中国调味品》
CAS
北大核心
2015年第7期88-91,95,共5页
China Condiment
关键词
紫菜
香菇
发酵
酶解
复合调味酱
porphyra
lentinus edodes
fermentation
enzymolysis
compound seasoning
