发酵型风味鸡腿菇酱的工艺研究

Study on Fermentation Technology of Coprinus Comatus Flavour Sauce

对鸡腿菇酱的发酵工艺条件进行研究,通过单因素试验和正交试验确定鸡腿菇酱的最佳发酵条件。试验结果表明,优化鸡腿菇酱的发酵工艺条件为发酵温度45℃,盐水用量1.4倍,盐水质量分数16%。在此工艺条件下发酵产品鸡腿菇酱的氨基酸态氮含量为1.81 g/100 m L,产品鸡腿菇酱香气突出、口味纯正、味道鲜美、咸甜适口。

The fermentation technology of coprinus comatus flavour sauce is studied. The optimal fermentation conditions of coprinus comatus sauce are obtained through single factor and orthogonal test. The results showed that the optimal fermentation conditions of coprinus comatus sauce are as following:fermentation temperature is 45 ℃,salt solution quantity 1.4 times of koji, salt solution concentration 16%. Under the above conditions, the amino acid content of coprinus comatus sauce is1.81 g/100 m L. The product shows strong flavour,higher sensory quality,delicious in taste and salty sweet sweetness.