酸水解植物蛋白膏在麻辣香菇酱中的应用

摘要

文章综述了酸水解植物蛋白膏的性质、生产工艺；对酸水解植物蛋白膏在麻辣香菇酱中的应用效果进行了研究，并优化得到麻辣香菇酱配方：甜面酱添加量50％，HVP 膏添加量2％，食盐添加量1．5％，菜籽油40％，味精0．5％，辣椒、麻椒添加总量5％（比例为1∶1），白砂糖3％，香辛料2％（以100 g干香菇柄质量为基准）。制得的产品麻辣适口、味道鲜美、口感醇厚。%The property and production technology of acid-hydrolyzed vegetable protein paste are summarized,and its application in spicy mushroom sauce is studied.The optimal recipe is sweet soybean paste of 50%,HVP paste of 2%,salt of 1.5%,rapeseed oil of 40%,monosodium glutamate of 0.5%,chili and pepper total amount of 5% (ratio of 1∶1),granulated sugar of 3%,spices of 2%(based on 100 g dried mushroom root).The product is perfectly spicy,delicious and mellow.