褐蘑菇风味酱油的工艺研究

Study on technology of portobello mushroom soy sauce

以新鲜褐蘑菇为原料,在酱油酿造过程中添加褐蘑菇风味提取液,研究了褐蘑菇风味酱油的新工艺。该工艺制成的酱油营养丰富,风味鲜美。不仅丰富了调味品市场酱油的花色品种,也为褐蘑菇的综合开发利用提供了新的思路。

The portobello mushroom soy sauce was produced by addition of the extract of portobello mushroom. The final product was proved to have rich nutrition and good taste. In addition, the portobello mushroom soy sauce could increase the variety of soy sauce in the market and provide a new way of utilizing portobello mushroom.