摘要
以感官评价为指标,选择金针菇粉、核桃油、白砂糖和蜂蜜添加量为单因素进行梯度试验,并在此基础上进行正交试验优化金针菇花生粘的制作工艺。结果表明,试验研究丰富了花生粘的品种,拓展了金针菇的开发应用,满足了人们的多样化需求。
Using sensory evaluation as an indicator,select the addition amount of Flammulina velutipes powder,walnut oil,white granulated sugar and honey as a single factor to carry out the gradient test,and on this basis,orthogonal test was carried out to optimize the production process of Flammulina velutipes peanut stickiness.The results showed that this research enriched the peanut sticky varieties,expanded the development and application of Flammulina velutipes,and met the diverse needs of people.
作者
郭伟伟
郭尚
GUO Weiwei;GUO Shang(Shanxi Institute of Functional Food,Shanxi Agricultural University,Taiyuan,Shanxi 030031,China)
出处
《农产品加工》
2021年第2期33-35,39,共4页
Farm Products Processing
基金
山西省农业科学院农业科技创新工程、科研创新团队培育专项、食药用菌精深加工技术研究项目(YGC2019TD03)。
关键词
金针菇
花生粘
工艺
Flammulina velutipes
peanut sticky
craft
