利用松茸副产物加工香辣酱工艺配方研究

Research Technical Formula of Hot and Spicy Sauce from By-products of Tricholoma matsutake Processing

为实现珍稀野生食用菌松茸资源的高效综合利用,以松茸加工过程中产生的残次菇和边角料为原料,研制松茸香辣酱。对影响香辣酱产品品量、风味的白砂糖、辣椒面、豆瓣酱、芝麻花生酱等主要因素进行了单因素试验、正交试验优化和验证试验,以感官评分为指标,确定了松茸香辣酱的最佳配方为酱制后松茸100 g,植物油50 g,姜末3 g,蒜末2 g,白砂糖3 g,辣椒面3 g,豆瓣酱8 g,芝麻花生酱3 g,蚝油3 g,五香粉0.3 g。按此配方制得的香辣酱产品菇香浓郁、鲜香微辣、品质最佳。

To realize the comprehensive utilization of Tricholoma matsutake,Defective mushrooms and shorts in the process of Tricholoma matsutake were studied. Single-factor, orthogonal experiment and confirmatory experiment were employed to determine the right conditions of the sugar,pepper,soy sauce,sesame peanut butter,et al and the best formula was Tricholoma matsutake 100 g,oil 50 g,ginger 3 g,garlic 2 g,sugar 3 g,pepper 3 g,soy sauce 8 g,sesame peanut butter 3 g,oyster 3 g, five spice powder 0.3 g. The Tricholoma matsutake hot and spicy sauce with unique flavor had nice structure,taste,scents.