香辣香菇酱加工工艺的研究

Study on Processing Technology of Spicy Lentinus edodes Sauce

为了充分利用香菇加工过程中产生的大量下脚料,以干香菇柄为主要原料,添加黄豆酱、辣椒、白砂糖等辅料加工研制香辣香菇酱。首先对干香菇柄复水工艺条件进行了研究,然后对影响产品质量、风味的主要因素黄豆酱、辣椒、白砂糖进行了单因素试验和正交试验,根据试验结果确定了产品的最佳配方。结果表明,香辣香菇酱的最佳配方为食用油60%,黄豆酱90%,辣椒8%,白砂糖8%,食盐1%,味精0.5%,香辛料1%,制得的产品菇香浓郁,鲜香微辣。

In order to make full use of the numerous wastes in the processing of Lentinus edodes ,Lentinus edodes sauce is made from the dried Lentinus edodes stem,soy sauce,pepper and sugar.Firstly,the rehydra-tion conditions of dried Lentinus edodes stem are studied,the effects of the important factors,such as the a-mount of soy sauce,pepper and sugar on the quality and flavor of the products are studied by single factor ex-periment and orthogonal experiment,and the optimum formula is achieved according to the results of experi-ments.The results show that the optimum formula is cooking oil of 60%,soy sauce of 90%,pepper of 8%, sugar of 8%,salt of 1%,monosodium glutamate of 0.5%and spice of 1%.The product has strong flavor of mushroom and it is delicious and slightly spicy.