香菇贡椒酱的研制

摘要

In order to produce mushroom and chilli sauce by dry mushrooms and Gong pepper salt billet as raw material, its production technology parameters (the mushroom cooking condition, Gong pepper salt billet desalting conditions, the product recipe) was studied by the orthogonal experiment on the basis of single factor. The results showed that the best cooking condition of the mushroom is: mass ratio of the dry mushroom and water 1 : 4, salt 1%, cooking time 20 min; the best desalting conditions of Gong pepper salt billet is: mass ratio of Gong pepper salt billet and water 1 : 1.3, the water temperature 30℃ , desalting time 50 min; the best production recipe of Mushroom and chilli sauce is: mushroom paste and Gong chili paste fried respectively, mass ratio of the mushroom paste and Gong chili paste 60 : 40. According to the total amount of mushroom and Gong pepper paste adding 5% sweetener (sugar), 0.5% flavor enhancer (MSG) and 0.4%thickener (CMC-NA).%为了以干香菇、贡椒盐坯为原料生产香菇贡椒酱,通过单因素基础上的正交试验研究了其生产技术参数,即香菇煮制条件、贡椒盐坯脱盐条件、产品配方.结果表明,香菇最佳煮制条件为:按干香菇与水质量比1:4、煮制水的盐含量1%、煮制时间20 min;贡椒盐坯最佳脱盐条件为:贡椒盐坯与水质量比1:1.3、水温30℃、脱盐时间50 min;香菇贡椒酱最佳生产配方为:香菇浆和贡椒浆分别油炸,按香菇浆与贡椒浆质量比60:40,再按香菇贡椒酱的总量添加5%甜味剂(白砂糖)、0.5%鲜味剂(味精)、0.4%增稠剂(CMC-NA).