摘要
以新鲜杏鲍菇和鸡胸肉为主要原料研制一款营养美味的杏鲍菇鸡肉酱。在对杏鲍菇、鸡胸肉、黄豆酱和辣椒粉用量进行单因素实验的基础上,以感官评分为指标,采用L9(34)正交实验对工艺配方进行优化。结果表明,杏鲍菇鸡肉酱最佳工艺配方为:杏鲍菇用量60%,鸡胸肉用量20%,黄豆酱用量10%,辣椒粉用量4%。在此条件下,感官评分最高为90.62分,杏鲍菇鸡肉酱咸淡适中,鲜味持久,辣度温和,色泽均匀且散发出微亮的食用油光泽。可为杏鲍菇的深加工及调味酱的特色开发提供理论参考。
A nutritious and delicious Pleurotus eryngii and chicken breast sauce was prepared with fresh P.eryngii and chicken breast as the main raw materials.On the basis of single factor experiment on the dosage of P.eryngii,chicken breast,soybean paste and chilli powder,the sensory evaluation was used as the index to optimize the process formula by L9(34)orthogonal experiment.The results show that the optimum technological formula of P.eryngii chicken breast sauce is as follows:P.eryngii 60%,chicken breast 20%,soybean paste 10%and chilli powder 4%.Under the conditions,the highest sensory score is 90.62,and the chicken sauce with apricot abalone mushroom is moderately salty,long-lasting,mild spicy,uniform color and shiny edible oil.It can provide theoretical reference for the deep processing of P.eryngii and the characteristic development of sauce.
作者
赵瑞华
贺晓龙
王晓涧
刘月芹
ZHAO Rui-hua;HE Xiao-long;WANG Xiao-jian;LIU Yue-qin(School of Life Science,Yan′an University,Shaanxi Key Laboratory of Chinese Jujube,Yan′an 716000,China)
出处
《延安大学学报(自然科学版)》
2020年第4期21-26,共6页
Journal of Yan'an University:Natural Science Edition
基金
延安大学科研计划项目(YDY2020-27)
陕西省区域生物资源保育与利用工程技术研究中心项目(sxgczx-2019-06)
陕西省重点研发计划一般项目(2020NY-078)
陕西省教育厅服务地方专项项目(20JC037)。
关键词
杏鲍菇
鸡肉酱
工艺优化
品质分析
Pleurotus eryngii
chicken sauce
process optimization
quality analysis