即食香菇食品的配方优化及工艺研究

以鲜香菇为主料,添加食用油、酱、辣椒、白砂糖、食盐、香辛料、鲜味剂等辅料研制即食香菇食品。以感官评价为指标,采用单因素试验和正交试验优化最佳配方及工艺。结果表明,以100 g香菇为基准,添加80 g菜籽油,选用碎花生仁与芝麻(5∶3)作为辅料,配料为红线椒用量75 g,黄豆酱用量30 g,食盐用量5.5 g,白砂糖用量1 g,香辛料用量1 g,复合鲜味剂为味精、呈味核苷酸二钠(I+G)、酵母提取物按10∶1∶100复配,用量2 g。制备的即食香菇食品油润红亮、香菇味浓郁、酱味适中,整体气味协调适中,感官评分最高,为香菇深加工食品的工业化生产提供参考。

Study on the Formula Optimization and Technology of Instant Mushroom Food

With fresh mushroom as main material,add edible oil,sauce,pepper,sugar,salt,spices,and umami agent,the instant mushroom food was prepared.With sensory evaluation as the index,single factor and orthogonal test were used to optimize the optimal formula and process.The results showed that:Based on 100 g lentinus edodes,80 g rapeseed oil was edded,peanut kernel∶sesame(5∶3)as auxiliary materials;Added 75 g red pepper,30 g yellow bean paste,5.5 g salt,1 g sugar,1 g spice.The compound umami agent was monosodium glutamate,flavorful nucleotide disodium(I+G),yeast extract was compounded at 10∶1∶100 and 2 g was added.The prepared instant mushroom food oil is moist and bright,the mushroom taste was rich,the sauce taste was moderate,the overall smell coordination was moderate,and the sensory score was the highest.It could provide reference for the industrialized production of mushroom deeply processed food.