基于火候和配方调控的香菇基素鲍鱼制备工艺研究

Study on Preparation Technology of Lentinus edodes-Based Vegetarian Abalone Based on Regulation of Heating and Formula

该研究通过单因素试验和正交试验探究不同火候和工艺配方对香菇基素鲍鱼感官品质的影响并确定其最佳生产条件。经过感官评价小组的综合评分,最终确定香菇基素鲍鱼的最佳工艺配方为电磁炉功率1 500 W、鲍鱼素添加量1.5%、调味料添加量14%、淀粉添加量3%。该条件下生产的香菇基素鲍鱼符合食品安全国家标准GB 2760—2014,色泽均匀,香味浓郁协调,咸鲜适中,口感脆嫩弹牙,有一定鲍鱼肉质感,能够迎合大众口味,具有规模化生产的潜力。

In this study,the effects of different heating and technological formulas on the sensory quality of Lentinus edodes-based vegetarian abalone are explored and the optimal production conditions are determined by single factor test and orthogonal test.According to the comprehensive score by the sensory evaluation group,the optimal process formula is determined as follows:the power of induction cooker is 1500 W,the addition amount of abalone element is 1.5%,the addition amount of seasoning is 14%and the addition amount of starch is 3%.The Lentinus edodes-based vegetarian abalone produced under these conditions meets the national food safety standard GB 2760—2014,has uniform color,rich and harmonious aroma,moderate saltiness and umami,crisp and tender taste,and a certain degree of abalone meat texture,which can cater to the public taste and has the potential of large-scale production.