液体发酵产羊肚菌食用菌酱的制作艺研究

摘要

研究液体发酵产羊肚菌菌丝体生产菌酱的工艺条件，考察菌酱比、炒制时间、蒜泥量和加糖量等因素对菌酱风味的影响。通过单因素和正交实验对各因素进行优化和筛选，结果表明：影响菌酱风味的因素显著性为菌酱比＞炒制时间＞加糖量＞蒜泥量。最佳工艺条件∶菌酱比例1∶6，炒制时间3 min，加糖量2 g，蒜泥量5 g，此条件下羊肚菌菌丝体菌酱的风味最佳，色泽金黄，口感较好。%In this paper,the process conditions of Morchella esculenta edible fungi sauce by liquid fermentation are studied.The effects of influencing factors such as the ratio of sauce and fungi,the frying time,the content of mashed garlic and sugar on the flavor of fungi sauce are investigated by single factor and orthogonal experiments.The sequence of influencing factors is as follows:the ratio of sauce and fungi is the most important,the frying time takes the second place,the next one is sugar content,and the most unimportant is mashed garlic content.The optimal conditions are confirmed by SPSS as follows:the ratio of sauce and fungi is 1∶6 ,the frying time is 3 min,the sugar content is 2 g and the mashed garlic content is 5 g,under such conditions,the edible fungi sauce is golden yellow as well as pleasure taste and best flavor.