美味牛肝菌风味沙拉酱的研制

Study on the technique of Boletus edulis Bull.flavor salad dressing

摘要: 为进一步丰富美味牛肝菌的加工产品类型,提高原料利用率和加工附加值,实现牛肝菌资源的综合利用,本论文以美味牛肝菌的残次菇、杀青水等加工副产物为主要原料,添加食盐、胡椒粉等辅料研制美味牛肝菌风味沙拉酱。对影响沙拉酱产品质量、风味的主要因素进行了单因素和正交实验优化。以感官评分为指标,最终确定了美味牛肝菌风味沙拉酱的最佳配方为:蛋黄酱200 g,美味牛肝菌粉33.3 g,美味牛肝菌酶解液15 g,美味牛肝菌杀青水浓缩液15 g,食盐4 g,黑胡椒粉1.3 g。应用该配方加工的沙拉酱,味道鲜美、组织细腻,整体品质最佳。

Abstract: In order to enrich product types of Boletus edulis Bull.,improve raw material utilization and value- added,and achieve comprehensive utilization of Boletus edulis Bull.. The method of orthogonal experiments were used to investigate the defective mushroom of Boletus edulis Bull.,salt and pepper on the product quality and flavor of Boletus edulis Bull.. The best formula was determined by orthogonal experiment: mayonnaise 200 g,Boletus edulis Bull.powder 33.3 g,enzymatic hydrolysates of Boletus edulis Bull.15 g,salting water concentrates of Boletus edulis Bull.15 g,salt 4 g,pepper 1.3 g. This salad is delicious and delicate texture.The overall quality is the best.