摘要
为开发陕西特色资源香菇和略阳乌鸡,研制符合西北地区人群口味的香菇酱,获得乌鸡香菇酱的最佳工艺条件,以香菇乌鸡配比、乌鸡肉丁炸制时间、菜籽油用量和豆豉用量为单因素,以感官评分为考察指标,采用正交试验优化工艺参数。结果表明,乌鸡香菇酱的最佳制作工艺参数为香菇乌鸡肉配比3︰1 (W/W)、乌鸡肉丁炸制时间3 min、菜籽油用量占香菇+乌鸡肉的60%(W/W)、豆豉用量占65%(W/W);感官评分为87.05分。在传统香菇酱的制作基础上适量添加乌鸡肉可提高香菇酱的风味,鲜香悠长。
In order to develop the Lentinus edodes and Lueyang black-bone chicken resources of Lveyang County in Shan’xi Province,the production process of Lueyang black-bone chicken and Lentinula edodes sauce with Northwestern flavor was studied and the optimal parameters of the sauce was explored.The ratio of Lueyang black-bone chicken and Lentinula edodes,the frying time of chicken,the amount of rapeseed oil and soy sauce were taken as single factor,meanwhile the sensory score was taken as standard of evaluation.The optimize process parameters were studied by orthogonal experiments.The results showed that the optimal processing parameters were as follows:the ratio of black chicken and Lentinula edodes 3︰1(W/W),the frying time of black chicken 3 min,the amount of rapeseed oil 60%(W/W),and the amount of black bean 65%(W/W).And sensory score was 87.05 points.Adding proper amount of black chicken on the basis of making traditional Lentinula edodes sauce could improve the flavor of sauce.
作者
简红忠
廖兴茂
高媛
蒲国涛
刘明鲁
JIAN Hongzhong;LIAO Xingmao;GAO Yuan;PU Guotao;LIU Minglu(Hanzhong Agricultural Technology Extension and Training Center,Hanzhong 723000)
出处
《食品工业》
CAS
2022年第10期96-99,共4页
The Food Industry
关键词
略阳乌鸡
香菇
复合酱
工艺优化
Lueyang black-bone chicken
Lentinula edodes
sauce
process optimization
