香辣型杏鲍菇风味即食产品的加工

The Processing on Spicy Flavor Instant Products of Pleurotus eryngii

以杏鲍菇为原料,通过不同的处理方法,对杏鲍菇风味即食软包装产品的加工进行了研究,其中对影响产品风味质量的若干主要因素如不同的形状、护色工艺、菇体含水量、调味配方等着重进行了探讨。结果表明:将原料切成不同的形状,所得的成品质量不同,其中以片状处理最好,条状一般,丁状的最差;加工过程中最佳的护色条件是用0.01%抗坏血酸、0.03%柠檬酸和0.6%氯化钠的混合溶液来烫漂处理8 min;在调味配方前控制杏鲍菇的含水量为20%左右,其入味比较好;香辣型即食产品的最佳配方为:2.0%白砂糖,3.5%辣椒油,2.0%芝麻油,2.0%料酒,以及2.0%盐,1.0%醋,0.5%味精,另每袋加2颗干辣椒。

With Pleurotus eryngii as the raw material, through different approaches, the flavor ofPleurotus eryngii instant foods was studied. Among factors affecting flavor and quality focused on investigating different shapes, color processes, moisture contents, flavor formulations, etc. The results showed that different cutting methods in the experiment made of different qualities of products, of which deal with the best flake, strip ordinary, small-like the worst; color protection during the processing conditions to 0.01% ascorbic acid, 0.03% citric acid and 0.6% sodium chloride mixes solution 8 rain blanching treatment was appropriate. Before formulation of flavoring liquid controlling the water content of about 20% of Pleurotus eryngii was good for it＇s tasty. The excellent formula of spicy products： 2.0% cotton sugar, 3.5% hot pepper oil, 2.0% sesame oil, 2.0% wine, and 2.0% salt, 1.0% vinegar, 0.5% monosodium glutamate, and 2 dry red pepper per pocket.