海鲜菇酱加工工艺的研究

以海鲜菇为主要原料,考察制酱过程中油温、食用油添加量、豆瓣酱添加量以及炒制时间等因素对海鲜菇酱感官品质的影响。在单因素实验的基础上,采用Box-Behnken实验设计进行响应面分析优化,确定最佳海鲜菇酱制备条件为:油温105℃,植物油添加量54.3%,黄豆酱添加量65.0%,炒制时间5.8min,在此配方工艺条件下,海鲜菇酱的色泽油亮,口感风味最佳,感官评价达到92.0分。

Study on Processing Technology of Hypsizygus marmoreus Sauce

In this study,Hypsizygus marmoreus is used as the main raw material,and the effects of oil temperature,additive amount of edible oil,additive amount of soybean paste and frying time on the sensory quality of sauce are investigated.Based on the single factor experiment,the response surface optimization using Box-Behnken experimental design is applied for the preparation of Hypsizygus marmoreus sauce.The optimum preparation conditions of Hypsizygus marmoreus sauce are as follows:oil temperature is105℃,additive amount of vegetable oil is 54.3%,additive amount of soybean paste is 65.0%,and frying time is 5.8 min.Under the conditions of this formula,the Hypsizygus marmoreus sauce has bright color and the best taste,and the sensory evaluation reaches 92.0 points.