Development of Compound Health Flavor Sauce of Perilla frutescens,Cyrenodonax formosana and Lentinus edodes
With Perilla frutescens leaves,Cyrenodonax formosana,Lentinus edodes and soybean paste as the main raw materials,a kind of Perilla frutescens seafood compound health flavor sauce is developed.On the basis of single factor test,response surface test combined with sensory evaluation method is used to determine the best preparation process conditions of compound health flavor sauce of Perilla frutescens,Cyrenodonax formosana and Lentinus edodes:the drying time of Cyrenodonax formosana meat is 60 min,the addition amount of pepper flakes is 27.8 g,the addition amount of Cyrenodonax formosana meat is 222.7 g,the addition amount of Perilla frutescens leaves is 31.4 g,and the addition amount of Lentinus edodes is 180 g.The physicochemical and microbiological indexes of the product are tested,and the results are all in line with the relevant standards.The compound health flavor sauce of Perilla frutescens,Cyrenodonax formosana and Lentinus edodes developed in this study has unique taste and rich nutrition,which not only improves the economic added value of Perilla frutescens and Cyrenodonax formosana,but also meets people's demand for compound functional sauce products,and provides references for developing compound functional sauce products in the future.
万方数据
维普
