摘要
文章提出一种利用野生菌菇黑牛肝菌生产调味酱的工艺,采用影响因素分析的方法对影响黑牛肝菌调味酱风味的因素进行了优化和筛选。结果表明,影响调味酱感观的因子顺序为:菌酱比例>蒜泥量>食盐量。本课题为开发利用野生菌菇资源、提高菌菇的附加值提供了参考。
This paper,the technology which make flavor sauce by wild mushroom-Boletus aereus was produced.We analysis the factors that influence the flavor of Boletus aereus flavoring sauce by factors affecting analysis method.The experiments showed that the factors which influences the flavor sauce are as following： proportion of mushroom and Boletus aereuscontent of mashed garliccontent of salt.The subject has laid a foundation for developing and utilizing wild mushrooms resources and raise added value of mushroom.
出处
《中国调味品》
CAS
北大核心
2011年第4期59-61,共3页
China Condiment
关键词
野生菌菇
黑牛肝菌
调味酱
生产工艺
正交试验
wild mushroom
Boletus aereus
flavour sauce
production technology
orthogonal experiment
