干贝香菇海鲜酱制作工艺研究
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摘要
以干贝、海米、香菇为主要原料,添加食盐、白砂糖、辣椒粉等辅料,制作干贝香菇海鲜酱。以感官评价为指标,通过正交实验确定干贝香菇海鲜酱的最佳配方为:海米20%;植物油40%;香菇5%;干贝2%;食盐0.5%;白砂糖1%;辣椒粉0.2%。该产品外观诱人,呈浅褐色,兼有海鲜和香菇的典型性香气,滋味鲜美,口感立体,回味浓郁,产品稠度适宜,品质稳定。该产品具有一定的开发价值,可应用于各类餐饮中。
Dried scallop,dried shrimp and Lentinus edodes are chosen as the main materials,adding salt,sugar and chili powder to develop dried scallop and Lentinus edodes seafood sauce.Taking sensory evaluation as the index,the optimum formula of dried scallop and Lentinus edodes seafood sauce is determined by orthogonal experiment as follows:dried shrimp is 20%,vegetable oil is 40%,Lentinus edodes is 5%,dried scallop is 2%,salt is 0.5%,sugar is 1%,chili powder is 0.2%.The product is attractive in appearance and looks light brown with typical aroma of seafood and Lentinus edodes.It has delicious and three-dimension taste,with rich aftertaste,suitable consistency and stable quality.This product has certain development value and can be applied to all kinds of food and beverage.
Dried scallop,dried shrimp and Lentinus edodes are chosen as the main materials,adding salt,sugar and chili powder to develop dried scallop and Lentinus edodes seafood sauce.Taking sensory evaluation as the index,the optimum formula of dried scallop and Lentinus edodes seafood sauce is determined by orthogonal experiment as follows:dried shrimp is 20%,vegetable oil is 40%,Lentinus edodes is 5%,dried scallop is 2%,salt is 0.5%,sugar is 1%,chili powder is 0.2%.The product is attractive in appearance and looks light brown with typical aroma of seafood and Lentinus edodes.It has delicious and three-dimension taste,with rich aftertaste,suitable consistency and stable quality.This product has certain development value and can be applied to all kinds of food and beverage.
引文
[1]徐丹萍,过雯婷,郑振霄,等.干贝的营养评价与关键风味成分分析[J].中国食品学报,2016(12):218-226.
[2]刘丽萍.香菇的营养价值及开发利用[J].食品研究与开发,2003(3):57-59.
[3]聂相珍,申丽媛,皇甫秋霞.营养豆豉牛肉香菇辣椒酱制作工艺[J].中国调味品,2016,41(9):88-91.
[4]任露泉.试验优化技术[M].北京:机械工业出版社,1987:5-35.
[2]刘丽萍.香菇的营养价值及开发利用[J].食品研究与开发,2003(3):57-59.
[3]聂相珍,申丽媛,皇甫秋霞.营养豆豉牛肉香菇辣椒酱制作工艺[J].中国调味品,2016,41(9):88-91.
[4]任露泉.试验优化技术[M].北京:机械工业出版社,1987:5-35.