八珍菇汤料加工工艺研究

Technology Research of Bazhen Mushroom Soup

DOI：10.3969/j.issn.1673-1689.2012.08.007

中文关键词: 食用菌 汤料 感官评定

英文关键词: mushroom soup sensory evaluation

基金项目:国家863计划重点项目(2011AA100802)

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中文摘要:

以食用菌为原料,结合现代加工工艺,研制出营养美味的八珍菇方便汤料。通过单因素及正交实验,采用感官评定、流变分析得到原辅料最佳配方为(质量分数):香菇6%,食盐15%,白砂糖8.4%,鲜味剂3%,咖喱粉0.25%。利用固相微萃取GC-MS分析了汤料中的风味成分。

英文摘要:

With mushroom as materials,a nutritional,delicious,and easy Bazhen mushroom soup was prepared by modern processing technology in this study.The process conditions were optimized by the single factor experiment and orthogonal experiment and listed as follows: Agaricus edodes 6%,salt 15%,Custer sugar 8.4%,flavor enhancer 3%,curry powder 0.25%.Flavor compunds in the soup were analysed by SPME GC-MS.

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