摘要
研究具有营养保健功能的草菇大蒜调味酱的加工工艺。结果表明:采用草菇浆∶大蒜浆=9.0∶1.0的原料配比、食盐8%、复合稳定剂0.2%的基本配料比例以及合理的制作工艺,可得到品质风味优良的调味酱产品。
Investigation on processing technology of flavoring paste made from straw mushroom and garlic with nutritional and healthy functions was reported. The results showed that good quality and delicious flavoring paste could be obtained by adopting appropriate processing technology and following mixing conditions： raw material ration of straw mushroom slurry and garlic slurry 9.0：1.0, salt 8%, composed stabilizer 0.2%.
出处
《食品科技》
CAS
北大核心
2005年第8期36-38,共3页
Food Science and Technology
关键词
草菇
大蒜
调味酱
制作工艺
straw mushroom
garlic
flavonng paste
processing technology
