Preparation and technological optimization of Pholiota nameko chili sauce
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.
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