鸡枞油的研制

Studied on processing of producing Termitomyces albuminosus oil

为进一步开发利用鸡枞菌,对鸡枞菌进行深加工,采用鸡枞菌和食用油为主要原料,按一定比例加热制作鸡枞油。通过单因素试验和正交试验设计,研究了食用油品种、香辛料、浸提温度、浸提时间以及鸡枞菌与食用油的比例等因素对鸡枞油品质的影响,得出制作鸡枞油的最优条件为:选用大豆色拉油,添加香辛料,浸提温度140℃,浸提时间4.5 min,鸡枞菌与油的比例1∶6。

For the further development and utilization of Termitomyces albuminosus, using Termitomyces albuminosus and edible oil as the raw material, produced Termitomyces albuminosus oil by heating, by single factor and orthogonal experimental design, studied the effect of edible oil＇s varieties, spices, extraction temperature, extraction time and the ratio of Termitomyces albuminosus to edible oil on Termitomyces albuminosus oil. Optimum conditions were determined as follows： using soybean salad oil, adding spices, temperature at 140 ℃ for 4.5 min, and the ratio of Termitomyces albuminosus to edible oil 1 ：6.