摘要
文章研究了香菇蒜蓉酱和香菇大蒜酱油的工艺,实验结果表明香菇蒜蓉酱的最佳配方为香菇∶大蒜为4∶1;食盐量为4%;蔗糖量为10%;稳定剂量为3.5%。最佳的香菇大蒜酱油配方应为:香菇量6%,大蒜量4%,两种产品都具有较好的感官性质。
The technologies for production of sauce and soy sauce rich in lentinus edodes and garlic were studied in the paper. Results showed that the optimal prescription of sauce rich in garlic and lentinus edodes was 4 ： 1 of lentinus edodes to garlic and 3.5 % of stabilizer with 4% of salt and 10% of sugar. The optimal prescription of soy sauce rich in garlic and lentinus edodes was 6% of lentinus edodes and 4% of garlic. Two kind of products both had good sensory properties.
出处
《中国调味品》
CAS
北大核心
2009年第10期70-72,共3页
China Condiment
关键词
大蒜
香菇
酱
酱油
garlic
lentinus edodes
sauce
soy sauce
