摘要
酱体是生活中最常见的调味品,常用于烹饪和调味,是生活中不可或缺的调味料.该研究以茶树菇和黑蒜为材料,以感官评分为指标,通过单因素试验、模糊数学评价和正交试验研究淀粉添加量、食盐添加量、植物油添加量、葱、姜、蒜添加量和白砂糖添加量对黑蒜茶树菇酱加工工艺的影响.研究结果表明,黑蒜茶树菇酱的最佳加工工艺为淀粉添加量1.0％、食盐添加量2.0％、植物油添加量6.0％、葱、姜、蒜添加量0.8％和白砂糖添加量1.0％,此时黑蒜茶树菇酱的感官评分为86.56分,该条件下加工的黑蒜茶树菇酱香气醇厚,色泽光鲜,黏稠度适中.
Abstract
Sauce is the most common seasoning in life,commonly used in cooking and flavoring,and is an indispensable seasoning in life.In this study,with Agrocybe aegerita and black garlic as the materials,and sensory score as the index,the effects of the addition amount of starch,the addition amount of salt,the addition amount of plant oil,the addition amont of scallion,ginger and garlic,and the addition amount of white granulated sugar on the processing technology of black garlic and Agrocybe aegerita sauce through single factor test,fuzzy mathematics evaluation and orthogonal test.The research results show that the best processing technology of black garlic and Agrocybe aegerita sauce is 1.0％starch,2.0％salt,6.0％plant oil,0.8％scallion,ginger and garlic,and 1.0％white granulated sugar.At this time,the sensory score of black garlic and Agrocybe aegerita sauce is 86.56 points.The black garlic and Agrocybe aegerita sauce processed under these conditions has a rich aroma,bright color and moderate viscosity.
基金项目
2022年度河南省高等学校重点科研项目(22B790013)
2022年度河南省高校人文社会科学研究一般项目(2022-ZZJH-404)
NETL
NSTL
维普
万方数据