摘要
以海鲜菇为食材,研制海鲜菇调味汤料。方法:以海鲜菇添加量、食盐添加量、蔗糖添加量、谷氨酸钠添加量为因素,采用单因素和正交试验设计,确定最佳配方和工艺参数。结果:海鲜菇添加量25%,食盐添加量45%,蔗糖添加量10%,谷氨酸钠添加量10%。结论:研制出海鲜菇调味汤料新产品。
Use Hypsizygus marmoreus as raw material, Hypsizygus marmoreus seasoning soup is developed. Method：The optimum formula and process parameters are determined by single factor and orthogonal experiment design based on the additive amount of Hypsizygus marmoreus, the additive amount of salt, the additive amount of sucrose and the additive amount of sodium glutamate as factors. Result：The additive amount of Hypsizygus rnarmoreus is 25%, the additive amount of salt is 45%, the additive amount of sucrose is 10% and the additive amount of sodium glutamate is 10%. Conclusion： Develope a new product of Hypsizygus marmoreus seasoning soup.
出处
《中国调味品》
CAS
北大核心
2018年第1期137-139,共3页
China Condiment
基金
国家级教学资源库<食品加工技术>项目(2013-7)
江苏高校品牌专业建设工程资助项目(PPZY2015B19)
关键词
海鲜菇
调味汤料
研制
正交试验
Hypsizygus marmoreus
seasoning soup
development
orthogonal test
作者简介
郝涤非（1962-），男，河南郑州人，教授，硕士．研究方向：食品生物技术。
