首页|响应面法优化猴头菇虾仁辣椒酱工艺研究

响应面法优化猴头菇虾仁辣椒酱工艺研究

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为丰富辣椒酱的口味,提高猴头菇资源的综合利用率,在现有辣椒酱的基础上添加猴头菇和虾仁,开发一款具有猴头菇风味的新型辣椒酱.该研究通过单因素试验和响应面试验设计构建多元回归模型,优化猴头菇虾仁辣椒酱生产工艺,测定其亚硝酸盐含量、pH值、色泽等指标,并对最优产品的营养物质及理化、卫生指标进行分析.结果表明,猴头菇虾仁辣椒酱的最佳工艺配方为猴头菇干添加量101.55 g、大红辣椒添加量364.85 g、植物油添加量450 g、虾仁添加量65.90 g、豆瓣酱添加量8.45 g、香辛料添加量12 g、盐添加量3 g.按此配方生产的猴头菇虾仁辣椒酱的感官评分达到(90.86±2.05)分,且产品颜色红润有光泽,风味协调,酱体浓稠适中.经测定,产品的蛋白质含量为8.0 g/100 g,氨基酸态氮含量为0.17 g/100 g,膳食纤维含量为8.68 g/100 g,钠含量为538 mg/100 g,钙含量为55 mg/100 g,且微生物指标测定结果均符合国家标准要求.该研究结果为食用菌调味品的精深加工提供了理论依据,也为实现猴头菇产品的开发和综合利用奠定了基础.
Optimization of Process of Hericium erinaceus and Shelled Shrimp Chili Sauce by Response Surface Methodology
In order to enrich the taste of chili sauce and improve the comprehensive utilization rate of Hericium erinaceus resources,a new chili sauce with Hericium erinaceus flavor is developed by adding Hericium erinaceus and shelled shrimp on the basis of the existing chili sauce.In this study,the production process of Hericium erinaceus and shelled shrimp chili sauce is optimized by establishing multiple regression model through single factor test and response surface test design.The indexes such as nitrite content,pH value and color are measured,and the nutrients,physical,chemical and health indexes of the best product are analyzed.The results show that the optimal process formula of Hericium erinaceus and shelled shrimp chili sauce is 101.55 g dried Hericium erinaceus,364.85 g red chili,450 g vegetable oil,65.90 g shelled shrimp,8.45 g soybean paste,12 g spices and 3 g salt.The sensory score of Hericium erinaceus and shelled shrimp chili sauce produced by this formula is(90.86±2.05)points,the color of the product is red and shiny,the flavor is well coordinated and the sauce body is thick and moderate.After determination,the protein content of the product is 8.0 g/100 g,the amino acid nitrogen content is 0.17 g/100 g,the dietary fiber content is 8.68 g/100 g,the sodium content is 538 mg/100 g,the calcium content is 55 mg/100 g,and the detection results of microbial indexes are all in line with the national standard requirements.The research results have provided a theoretical basis for the deep processing of edible mushroom condiment,and also laid a foundation for the development and comprehensive utilization of Hericium erinaceus products.

Hericium erinaceusshelled shrimpchili sauceprocess researchquality analysis

严康玲、于立梅、白卫东、曾晓房、肖更生、董浩

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仲恺农业工程学院轻工食品学院,广州 510225

广东省岭南特色食品科学与技术重点实验室,广州 510225

农业农村部岭南特色食品绿色加工与智能制造重点实验室,广州 510225

现代农业工程创新研究院,广州 510225

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猴头菇 虾仁 辣椒酱 工艺研究 品质分析

广东省驻镇帮镇扶村农村科技特派员项目广东省驻镇帮镇扶村农村科技特派员项目广东省科协青年科技人才培育计划广东省研究生教育创新计划项目(仲恺-广州质量监督检测研究院联合培养研究生示范基地)广东省岭南特色食品科学与技术重点实验室项目

KTP20210224KTP20210383SKXRC202317粤教研函[2021]2号2021B1212040013

2024

10.3969/j.issn.1000-9973.2024.03.021

中国调味品
全国调味品科技情报中心站

中国调味品

CSTPCD北大核心
影响因子：0.541
ISSN：1000-9973
年,卷(期)：2024.49(3)
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