摘要
文章以市售金针菇为原料,研究了蒜香金针菇的加工工艺,并通过正交试验设计蒜香金针菇的最佳配方。结果表明,用分别为0.10%的柠檬酸和EDTA漂烫金针菇原料,可使成品的感官品质达到最优;通过正交试验分析得出蒜香金针菇的最佳配方为食盐4.5%、白砂糖1.5%、红油5.0%、I+G1.4%、蒜末2.0%,再辅以适量的其他调味料,可以加工成口感脆嫩、色泽诱人的蒜香金针菇。
In this paper,commercially available mushroom as raw materials,to study the processing technology of garlic mushroom and design the best formula by orthogonal experiment.The results showed that with 0.10% Citric acid and EDTA to blanch raw mushroom respectively,mushroom could reach the optimal sensory quality.it was obtained that the best formula of garlic mushroom by orthogonal analysis,salt 4.5%,sugar 1.5%,diesel oil 5.0%,I＋G 0.2%,minced garlic 0.15%,and could be processed into a crisp texture,attractive garlic mushroom by an appropriate amount of other seasonings supplemented.
出处
《中国调味品》
CAS
北大核心
2012年第5期64-66,共3页
China Condiment
关键词
金针菇
蒜香金针菇
加工工艺
配方
正交试验
mushroom
garlic mushroom
processing technology
formula
orthogonal
