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.
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