猴头菇调味酱加工工艺的研究

Study on the Processing Technology of Hericium erinaceus Sauce

猴头菇调味酱是以猴头菇为主要原料,辅以黄豆酱、食用油、食盐、白砂糖等调味料制成的即食调味品。首先对猴头菇的复水工艺进行了试验,然后对影响猴头菇调味酱风味的4个因素进行了单因素试验和正交试验。结果表明,猴头菇调味酱的最佳配方为:以100 g猴头菇为基准,大豆油的添加量为50%,黄豆酱的添加量为90%,食盐的添加量为4%,白砂糖的添加量为0.5%,对产品的各项理化指标及微生物指标进行检测,检测结果均合格。

Hericium erinaceus sauce is a ready-to-eat condiment with Hericium erinaceus as the main raw material,supplemented by soybean sauce,edible oil,salt,white granulated sugar and other seasonings.Firstly,the rehydration process of Hericium erinaceus is tested,and then the four factors affecting the flavor of Hericium erinaceus sauce are tested by single factor test and orthogonal test.The results show that the best formula is determined as follows:100 g Hericium erinaceus is as the basis,the additive amount of soybean oil is 50%,the additive amount of soybean sauce is 90%,the additive amount of salt is 4%and the additive amount of white granulated sugar is 0.5%.At the same time,the physical and chemical indicators and microbial indicators of the product are detected,and the detected results are qualified.