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蟹味菇辣椒酱的研制 被引量:12

Preparation of Hypsizygus marmoreus Chili Sauce
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摘要 以新鲜蟹味菇和辣椒为主要原料进行蟹味菇辣椒酱的研制。在对蟹味菇用量、辣椒用量、食盐用量和白砂糖用量进行单因素试验的基础上,以感官评价为指标通过L 9(34)正交试验对工艺配方进行优化。结果表明,蟹味菇辣椒酱最佳工艺配方为:蟹味菇用量35%,辣椒用量50%,食盐用量3%,白砂糖用量2%。在此条件下,感官评分最高,为90.17分,成品咸鲜微辣,色泽清亮,加之淡淡的油光,有各种食材的香气,气味均衡,可为蟹味菇的深加工及辣椒酱的特色开发提供理论参考。 Hypsizygus marmoreus chili sauce is prepared with fresh H.marmoreus and chili as the main raw materials.On the basis of single factor experiments for the additive amount of H.marmoreus,chili,salt and sugar,the sensory evaluation is used as the index to optimize the process formula by L 9(34)orthogonal experiment.The results show that the optimum technological formula for H.marmoreus chili sauce is the additive amount of H.marmoreus 35%,chili 50%,salt 3%and sugar 2%.Under such conditions,the sensory score is the highest of 90.17.H.marmoreus chili sauce is salty,fresh and slightly spicy,with clear color and it is glossy,it has the aroma of various food materials and balanced flavor,which can provide theoretical reference for the deep processing of H.marmoreus and the development of chili sauce.
作者 赵瑞华 贺晓龙 吉志洁 ZHAO Rui-hua;HE Xiao-long;JI Zhi-jie(College of Life Science,Yan'an University,Yan'an 716000,China;Shaanxi Engineering and Technological Research Center for Conversation and Utilization of Regional Biological Resources,Yan'an 716000,China;Key Laboratory of Red Jujube in Shaanxi Province,Yan'an 716000,China;Chaotu Ecological Agriculture Development Co.,Ltd.in Fu County,Yan'an 727500,China)
出处 《中国调味品》 CAS 北大核心 2020年第6期116-119,126,共5页 China Condiment
基金 陕西省区域生物资源保育与利用工程技术研究中心项目(sxgczx-2019-06) 陕西省重点研发计划项目(2018ZDXM-NY-063) 延安市科技攻关计划项目(2018KN-230)。
关键词 蟹味菇 辣椒酱 工艺配方 正交试验 Hypsizygus marmoreus chili sauce technological formula orthogonal experiment
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