白玉菇火腿肠加工工艺研究

Preparation of sausage of Hypsizygus marmoreus

以白玉菇为主要原料,添加适宜辅料,将其加工成类似火腿肠的凝胶食品.通过单因素试验和正交试验,确定其最佳工艺参数.结果表明:白玉菇清洗、切片后,在清水中浸泡20 min,再置于100℃沸水中烫漂3 min,将菇片破损打浆,以100 g菇浆料为基准,添加10%大豆分离蛋白、12%玉米淀粉、1.4%卡拉胶、1.5%食盐、1%蔗糖、5%食用油、0.8%鸡精,混合均匀制成馅料,灌肠、蒸煮后,即可制成营养丰富、风味独特、口感良好的白玉菇火腿肠;若配料中添加15%鸡肉,则效果更佳.该研究为白玉菇的精深加工提供了有效途径.

The sausage gel food was prepared by using Hypsizygus marmoreus as the main material.The optimal technical parameters were obtained by single experiment and orthogonal experiment.Fresh H. marmoreus was washed, sliced,soaked in water for 20 min,and blanched in 100℃ water for 3 rain,then the mushroom slices were pulped. Using 100 g of mushroom pulp as the benchmark,10% soybean protein,12% corn starch, 1.4% carrageenan, l.5% salt, 1% sucrose,5% edible oil and 0.8% monosodium glutamate were added into the pulp and mixed thoroughly.After filling paste into the casing and heating,the sausage of white H. marmoreus with rich nutrient and special taste was prepared.If adding 15% chicken,the quality of sausage will be better.This study provides an effective way for deep processing of H. marmoreus.