鸡枞菌复合调味料制备工艺研究

Study on preparation technology of Termitomyces albuminosus complex seasoning

为研究鸡枞菌复合调味料的制备工艺和配方,采用木瓜蛋白酶和风味蛋白酶水解鸡枞菌,经真空浓缩、干燥等步骤制备鸡枞菌粉;以鸡枞菌粉为基料,采用正交试验设计的方法优化复合调味料的配方。结果表明:在优化的水解条件下,鸡枞菌蛋白质的水解度达35.38%;鸡枞菌复合调味料的优化配方为:以鸡枞菌粉为基料,添加鸡肉粉3%,蔗糖6%,胡椒粉1%,姜蒜粉3%,植物油3%。按以上条件制得的鸡枞菌复合调味料具有鸡枞菌特有香味,味道鲜美。

In order to study the preparation technology and formula of Termitomyces albuminosus complex seasoning,the Termitomyces albuminosus powder was prepared by vacuum concentration and drying after the Termitomyces albuminosus was hydrolyzed by papain and flavourzyme.Using Termitomyces albuminosus powder as basic material,the optimum formula of Termitomyces albuminosus complex seasoning was obtained by orthogonal experimental design.The results showed that the degree of hydrolysis was up to 35.38% under optimum conditions;the optimum formula of Termitomyces albuminosus complex seasoning was as follows： Termitomyces albuminosus powder as basic material,chicken powder 3%,sucrose 6%,pepper 1%,powder of ginger and garlic 3%,vegetable oil 3%.The seasoning under above preparation conditions has special aroma of Termitomyces albuminosus and delicious taste.