摘要
为丰富羊肚菌的相关加工制品,以羊肚菌和剑河小香鸡为主要原料研制一款鲜美的羊肚菌鸡肉酱。采用单因素试验及正交试验探究羊肚菌、辣椒、白砂糖及食用油的添加量对羊肚菌鸡肉酱风味的影响,通过感官品评得到羊肚菌鸡肉酱最佳工艺配方为羊肚菌添加量60%,辣椒添加量10%,白砂糖添加量2.5%,食用油添加量30%。
In order to enrich the related processing products of morel,this study developed a delicious Morel chicken sauce with morel and Jianhe Xiaoxiang chicken as the main raw materials.Single factor and orthogonal experiments were used to explore the effect of the addition of morel,pepper,sugar and edible oil on the flavor of morel chicken sauce.The optimal process parameters of morel chicken sauce were obtained by sensory evaluation:60%morel,10%pepper,2.5%sugar and 30%edible oil.
作者
陈超航
肖玲玲
吴茂钊
谢杰
杨光辉
万守梅
潘胜先
赵金玉
吉孝磊
CHEN Chaohang;XIAO Lingling;WU Maozhao;XIE Jie;YANG Guanghui;WAN Shoumei;PAN Shengxian;ZHAO Jinyu;JI Xiaolei(Guizhou Qianweiwei Food Co.,Ltd.,Zunyi,Guizhou 563099,China;Guizhou Leagge Ecological Agricultural Products Development Co.,Ltd.,Qiandongnan,Guizhou 556000,China;Guizhou Vocational and Technical College of Light Industry,Guiyang,Guizhou 550032,China;Guiyang Customs Logistics Management Center,Guiyang,Guizhou 550001,China)
出处
《农产品加工》
2024年第3期30-33,37,共5页
Farm Products Processing
基金
贵州省科技特派员实验示范项目(202301)
2022年度“产教融合、校企合作”教育改革发展课题(Ciel2022127,Ciel2022128)
2023年度教育教指委立项课题(JYJZWGGK2023A-09,JYJZWGGK2023B-43)
中国高校产学研创新基金课题(2022TX016,2022TX026)。
关键词
羊肚菌
剑河小香鸡
酱
加工工艺
Morchella esculenta
Jianhe Xiaoxiang chicken
sauce
processing technology
