摘要
针对平菇季节性强和不耐贮藏的特点,对平菇软包装调味产品的护色及风味改进进行了研究,通过色差分析得到最佳护色方法为0.07g/dL抗坏血酸+0.1g/dL柠檬酸;通过单因素及L9(34)正交试验,采用感官评定、质构分析以及GC-MS分析得到最佳配方为:食用胶质量分数为1.8%、复配(卡拉胶:魔芋粉)比例3∶1(g∶g)、肉粉质量分数为1%、蘑菇香精质量分数为0.2%。
The color conserves and flavor improvement of oyster mushroom soft packaged products were studied in this manuscript.The optimum method of color conserve was 0.07% ascorbic acid and 0.1% citric acid.The single factor experiment and L9（34）orthogonal experiment were carried out to optimize the process conditions.And the best formula assessed by sensory evaluation together with texture measurement and GC-MS analysis were as follows： edible gums 1.8%,mixed ratio（Carrageenan：Konjac Gum） 3∶1,meat powder 1% and mushroom essence 0.2%.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2011年第6期832-837,共6页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(20776062)
关键词
调理平菇
食用胶
风味
感官评定
oyster mushroom
edible gums
flavor
sensory evaluation
