| 风味麻辣香菇酱工艺的研制 |
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| 引用本文： | 张郁松. 风味麻辣香菇酱工艺的研制[J]. 中国调味品, 2019, 0(9): 138-140 |
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| 作者姓名： | 张郁松 |
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| 作者单位： | 西安武警工程大学装备学院 |
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| 基金项目： | 国家自然基金青年基金(31701562) |
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| 摘 要： | 以香菇、黄豆酱为主要原料,辅以盐、糖、花椒、辣椒、I+G等调味料,制备出麻辣香菇酱,并采用正交试验筛选,确定了麻辣香菇酱的最佳工艺条件。
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| 关 键 词： | 风味 麻辣 香菇酱 |
Development of Technology of Flavor Spicy Lentinus edodes Sauce |
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| ZHANG Yu-song. Development of Technology of Flavor Spicy Lentinus edodes Sauce[J]. China Condiment, 2019, 0(9): 138-140 |
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| Authors: | ZHANG Yu-song |
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| Affiliation: | (College of Equipment,Xi'an Engineering University of Chinese Armed Police Force,Xi'an 710086,China) |
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| Abstract: | The spicy Lentinus edodes sauce is prepared with Lentinus edodes and soybean sauce as the main raw materials,supplemented with salt,sugar,Zanthoxylum bungeanum,chili,I+G and other condiments.The optimum technological conditions of spicy Lentinus edodes sauce are determined by orthogonal experiment. |
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| Keywords: | flavor spicy Lentinus edodes sauce |
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