摘要
近年来,辣椒酱市场规模不断扩大,同时食用菌行业也逐渐成为朝阳产业,其中滑子菇营养价值甚佳.本研究将二者结合,研制出一款独特的滑子菇辣椒酱.选取新鲜滑子菇和辣椒作为主要原料,以油豆腐丁、蒜蓉汁、柠檬汁、花生碎、白芝麻等为辅料,采用自然发酵法制作滑子菇辣椒酱.以感官评分、理化检测、微生物检测为指标,对产品进行品质分析;在单因素实验的基础上,通过L9(34)正交试验优化滑子菇辣椒酱配方.结果表明,最佳配方工艺为:辣椒添加量50%、滑子菇添加量35%、白砂糖添加量2.0%、食盐添加量3.0%,此添加量下的感官评分最高为91.80分,产品酸甜微辣、味道浓郁,伴有淡淡的蒜蓉香味,各种食材香气协调、气味均衡.研究结果为滑子菇的深加工和新型辣椒酱的研制提供参考.
Abstract
In recent years,the market scale of chili sauce has been expanding.At the same time,the edible fungus industry has gradually become a sunrise industry,among which the nutritional value of the Pholiota nameko is very good.In this study,the two were combined to develop a unique P.nameko chili sauce.Fresh P.nameko and chili were selected as the main raw materials,with diced soy bean,garlic juice,lemon juice,crushed peanuts,white sesame as the auxiliary materials,and natural fermentation method was used to make P.nameko chili sauce.The quality of the product was analyzed by sensory score,physical and chemical detection and microbial detection.On the basis of single factor experiment,the formula of the P.nameko chili sauce was optimized by orthogonal test of L9(34).The results showed that the optimal formulation process was as follows:chili added 50%,P.nameko added 35%,white granulated sugar added 2.0%,and the additive salt added 3.0%,the highest sensory score under this addition volume was 91.8 points,the product was sweet,sour and slightly spicy,rich taste,ac-companied by a light garlic aroma,and the aroma of various ingredients was coordinated and balanced.The results provide reference for the further processing of P.nameko and the development of new chili sauce.
基金项目
陕西省科技创新团队项目(2023-CX-TD40)
陕西省重点研发计划(2022NY-139)
陕西省重点研发计划(2024NC-YBXM-190)
国家级大学生创新创业训练计划(202310719059)
NETL
NSTL
万方数据