摘要
以杏鲍菇为原料,调配黄豆酱、干辣椒、鲜味剂及复合香辛料等辅料研制风味杏鲍菇酱。经过感官评定,确定最佳工艺配方为:黄豆酱10%、干辣椒6%、白砂糖2%、谷氨酸钠1.5%、5'-呈味核苷酸二钠0.2%、复合香辛料0.8%、酵母抽提物1.2%、柠檬酸0.1%、异Vc钠0.05%。产品风味独特,香辣鲜甜,符合广大消费者的口味。
The sauce was manufactured with pleurotus eryngii as the raw material and broad bean paste,dried chili,flavor enhancer,spice as seasoning.The optimum technological factor was decided by sensory evaluation: 10% soy sauce,6% dried chilli,2% white sugar,1.5% glutamic acid,0.2% Disodium 5'-ribonucleotide,0.8% spice mixture,1.2% yeast extract,0.1% citric acid,and 0.05% sodium erythorbate.With spicy and sweet taste,this product bears unique flavor and it is consistent with the public taste.
出处
《江苏调味副食品》
2014年第2期16-17,24,共3页
Jiangsu Condiment and Subsidiary Food
关键词
杏鲍菇
生产工艺
质量标准
pleurotus eryngii
production technology
quality standard
