杏鲍菇鸡肉酱的研制及工艺优化

Manufacture and Technological Optimization of Pleurotus Eryngii Chicken Sauce

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.