摘要
文章研究了毛木耳即食食品原料的选择、预处理方式对毛木耳调味即食食品品质的影响,以及两种毛木耳即食食品的加工工艺。结果表明,一潮和二潮毛木耳是毛木耳调味即食食品开发的最佳原料,毛木耳最适宜的漂烫温度为一潮80℃,二潮75℃,漂烫时间均为3 min。开发了酱香和糖醋两种风味的毛木耳调味即食食品。酱香风味毛木耳调味即食食品配方为:每50 g毛木耳,豆瓣酱3 g,盐1 g,味精1 g,蚝油1 g;糖醋风味毛木耳调味即食食品配方为:每50 g毛木耳,糖6 g,醋10 g,盐1 g,味精1.2 g。毛木耳调味即食食品的开发丰富了毛木耳精深加工产品的种类,拓展了毛木耳的开发应用,对于延长毛木耳产业链具有重要意义。
The effects of raw material selection and pretreatment method on the quality of A.polytricha flavoring ready-to-eat food and the processing technology of two kinds of A.polytricha ready-to-eat food are studied.The results show that the first and second crops'A.polytricha are the best raw materials for the development of A.polytricha flavoring ready-to-eat food.The optimum blanching temperature is 80℃(the first crop)and 75℃(the second crop)for 3 min.Two kinds of sauced and sweet and sour A.polytricha flavoring ready-to-eat food are developed.The optimal formula of sauced A.polytricha flavoring ready-to-eat food is broad bean paste 3 g,salt 1 g,monosodium glutamate 1 g,oyster sauce 1 g for 50 g A.polytricha.The optimal formula of sweet and sour A.polytricha flavoring ready-to-eat food is sugar 6 g,vinegar 10 g,salt 1 g,monosodium glutamate 1.2 g for 50 g A.polytricha.The development of A.polytricha flavoring ready-to-eat food has enriched the types of A.polytricha profound processing products and expanded the development and application of A.polytricha,which is of great significance for extending the industrial chain of A.polytricha.
作者
贾凤娟
王文亮
弓志青
张剑
宋莎莎
王月明
JIA Feng-juan;WANG Wen-liang;GONG Zhi-qing;ZHANG Jian;SONG Sha-sha;WANG Yue-ming(Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Key Laboratory of Agro-Products Processing Technology in Shandong Province,Jinan 250100,China;Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture,Jinan 250100,China)
出处
《中国调味品》
CAS
北大核心
2020年第8期117-121,共5页
China Condiment
基金
山东省重大科技创新工程项目“调味蔬菜精深加工与资源高效利用关键技术研发及产业示范”(2019JZZY020607)
山东省现代农业产业技术体系食用菌产后加工岗位专家项目(SDAIT-07-08)
山东省基金重大基础研究项目(ZR2018ZC0944)。
关键词
毛木耳
即食食品
调味
产品开发
Auricularia polytricha
ready-to-eat food
flavoring
product development
