黑松露酱产品开发工艺研究

Study on the development technology of black truffle sauce

目的开发一款营养健康美味的黑松露酱产品。方法以云南黑松露为主要原料,添加双孢菇、黑木耳等辅料,以感官评分值为标准,采用单因素实验和正交实验研究确定黑松露酱制备的最优配方和工艺。结果黑松露酱的最佳配方为(以重量百分比计):葵花籽油35%,黑松露30%,双孢菇20%,黑木耳5%,墨鱼汁1%,食盐1%,白砂糖0.7%,胡椒粉0.3%,水7%;最优制备工艺条件为:黑木耳打浆时间为4 min,黑松露炒制时间为4 min。结论经该配方及工艺制备的黑松露酱,松露香气纯正且浓郁,鲜味十足,质地均匀,稳定性好,保存期长。可满足大众消费需求,具有较好的市场前景。

Objective To develop a nutritious, healthy and delicious black truffle sauce. Methods Taking Yunnan black truffle as main raw material, agaricus bisporus and black fungus as ingredients, the optimum formulation and preparation technology of black truffle sauce were determined by single factor test and orthogonal test with sensory score as standard. Results The optimum formulation of black truffle sauce was as follow (by weight percentage): 35% sunflower seed oil, 30% black truffle, 20% agaricus bisporus, 5% black fungus, 1% cuttlefish juice, 1% salt, 0.7% sugar, 0.3% pepper and 7% water. The optimum preparation condition was the pulping time of black fungus being 4 min and the frying time of black truffle 4 min. Conclusion The black truffle sauce prepared by this formula and technology has pure and strong aroma of truffle, full umami, uniform texture, high stability and long shelf life. It can meet the public consumption requirement and has good market prospects.