均匀试验法优化红汁乳菇保健风味菌油的研究

Development of Healthy and Flavorful Mushroom Oil with Lactarius hatsudake Tanaka

以红汁乳菇和山茶油为主要原料制作红汁乳菇保健风味菌油,对菇添加量、菇油比例、油炸温度和时间进行研究,通过U5(54)均匀试验设计方法优化最佳的红汁乳菇菌油的工艺参数。结果表明:红汁乳菇添加量为180 g,油添加量为287 g,油温138℃,红汁乳菇油炸时间97 s时,红汁乳菇保健风味菌油的综合感官品质较好。山梨酸钾添加量为0.4 g/kg的产品,在常温18 d内,菌落总数始终低于5 000 CFU/m L,过氧化值始终低于0.25 g/100 g,酸价始终低于4 mg/g。

Lactarius hatsudake Tanaka and camellia oil were used as the main raw materials to develop healthy and flavorful mushroom oil. Theprocess parameters of Lactarius hatsudake oil including mushroom adding amounts, proportion of mushroom and oil, frying temperature and time were optimized by U5（54） uniform test design method. The results showed that, the quality of healthy and flavorful mushroom oil was the bestwhen adding amounts of Lactarius hatsudake Tanaka were 180 g, oil addition were 287 g, frying temperature was 138 ℃ and frying time was 97 s, after adding 0.4 g/kg of potassium sorbate, the total plate count of the product was consistently less than 5 000 CFU/m L,peroxide value was below 0.25 g/100 g and acid value was below 4 mg/g in 18 days at room temperature.