虫草菌汤加工工艺研究

摘要

Cordycepsmilitaris soup is developed using Cordycepsmilitaris and pork bone as the main materials.Adj uvant formula of the soup is optimized by the single factor experiment and orthogonal test design using sensory evaluation as the index.According to the test,the optimal adj uvant formula of the soup is 60% Cordyceps militaris extract,40% bone soup,0.3% salt,0.03% flavor agent (96% sodium glutamate+4% I+G),0.3% compound emulsifier (10% Tween 80+90% Span 60), 0.01% vitamin E.The soup with beautiful color and texture has the best quality.%蛹虫草菌汤以蛹虫草、猪骨为主要原料，经煮制后，采用感官进行评定，通过单因素试验及正交试验优化产品配方。通过试验最终得出菌汤的最佳组合：蛹虫草浸提液60%，骨汤40%，食盐为0.3%，鲜味剂(96%味精+4% I+G)为0.03%，复合乳化剂(10% Tween 80+90% Span 60)为0.3%，维生素E为0.01%。产品色泽感官等综合质量最好，口感佳。