摘要
为深入香菇深加工产品的研发及提高鲜香菇制品的附加值,试验以鲜香菇、生酸辣面、番茄等为原料,以一株副干酪乳杆菌为发酵微生物,探究特色香菇酸辣酱调味品加工工艺,通过单因素试验与响应面优化法,确定香菇酸辣酱最优加工工艺,得到最佳生产参数:2%加盐量、3.6%加糖量、1.6%接种量、发酵时间5 d、发酵温度22.8℃,感官评分为8.53分,在此配方下可得到色泽红润、香味浓郁、酸辣可口的香菇酸辣酱调味品。同时该产品的营养指标和卫生指标均符合相关标准。
In order to deepen the research and development of Lentinus edodes deep-processing products and improve the added value of fresh Lentinus edodes products,in this experiment,with fresh Lentinus edodes,raw spicy and sour noodles,tomato and so on as the raw materials,a strain of Lactobacillus paracasei as the fermentation microorganism,the processing technology of special Lentinus edodes chutney condiment is explored.Through single factor experiment and response surface optimization,the optimal processing technology of Lentinus edodes chutney is determined.The obtained optimal process parameters are as follows:salt addition amount of 2%,sugar addition amount of 3.6%,inoculation amount of 1.6%,fermentation time of 5 days,fermentation temperature of 22.8℃,the sensory score is 8.53 points.Under this formula,the Lentinus edodes chutney condiment with ruddy color,rich flavor,sour and spicy taste is obtained.At the same time,the nutrition and health indicators of the product meet the relevant standards.
作者
刘婉琳
曹建兰
罗小叶
LIU Wan-lin;CAO Jian-lan;LUO Xiao-ye(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmaceuticals,Guiyang 550025,China;Zunyi Medial and Pharmaceutical College,Zunyi 563006,China)
出处
《中国调味品》
CAS
北大核心
2022年第10期110-114,126,共6页
China Condiment
基金
贵州省科技计划项目(黔科合支撑[2020]1Y159,黔科合平台人才[2018]5251)
贵州省发酵工程与白酒酿造人才基地(黔人领发[2018]3)。
关键词
副干酪乳杆菌
香菇酸辣酱
调味品
响应面
生产参数
Lactobacillus paracasei
Lentinus edodes chutney
condiment
response surface
process parameters
