摘要
以蛹虫草子实体和骨素为主要原料,对蛹虫草的复水条件进行研究,采用感官评定,通过单因素和正交试验设计对产品配方进行优化,研制出具有一定保健作用、风味独特的蛹虫草保健酱,结果表明:虫草段与骨素的比例为6∶4(总质量为100g),调和油添加的质量分数为10%,复合香辛料添加的质量分数为3.0%。
In this paper,Cordyceps militaris and ossein are as main materials to develop a kind of condiment with health care funtion.Firstly,the rehydration conditions of dried Cordyceps militaris stem are studied.Adjuvant formula of the sauce is optimized by single factor experiment and orthogonal test design using sensory evaluation as the index.According to the test,the optimal adjuvant formula of the sauce is ratio of Cordyceps militaris sections to ossein of 6∶4 （100 g of the total）,blend oil of 10%,and compound spices of 3.0%.
出处
《中国调味品》
CAS
北大核心
2015年第11期68-71,共4页
China Condiment
基金
河南省基础与前沿技术研究计划项目(132300410466)
关键词
蛹虫草
骨素
感官评定
Cordyceps militaris
ossein
sensory evaluation
