摘要
为开发出一种含有蛹虫草与猴头菇的复合鱼肉香肠,以宁德市特产大黄鱼为原料,通过单因素试验和响应面法研究蛹虫草添加量、蛹虫草粉粒大小、猴头菇添加量、猴头菇粉粒大小对鱼肉香肠感官评分的影响。结果表明,蛹虫草与猴头菇复合鱼肉香肠的最佳配方为蛹虫草粉粒大小0.25 mm、蛹虫草添加量9%、猴头菇粉粒大小0.30mm、猴头菇添加量4%。在该工艺条件下,蛹虫草与猴头菇复合鱼肉香肠的感官评分64.9分,接近理论值(65.7分)。试验结果可为食用菌复合鱼肉肠的开发提供参考依据。
To develop a Cordyceps militaris and Hericium erinaceus composite fish sausage,using fish meat as raw material,the effects of different combinations of the size of Cordyceps militaris powder,the addition amount of Cordyceps militaris powder,the size of Hericium erinaceus powder,and the addition amount of Hericium erinaceus were investigated by single factor experiments and response surface design.The results showed that the optimal formula for the composite sausage was the size of Cordyceps militaris powder 0.25 mm,Cordyceps militaris powder 9%,the size of Hericium erinaceus powder 0.30 mm,and Hericium erinaceus powder 4%.Under the optimal condition,the sensory score of composite sausages was 64.9 points,agreeing with the model predicted value(65.7 points).A reference for developing the mushroom fish sausage was provided.
作者
庄伟鹏
傅金奕
林金福
张维瑞
张承康
魏奇
ZHUANG Weipeng;FU Jinyi;LIN Jinfu;ZHANG Weirui;ZHANG Chengkang;WEI Qi(College of Life Science,Ningde Normal University,Ningde 352100;Fujian Higher Education Center for Local Biological Resources in Ningde,Ningde 352100;Engineering Research Center of Mingdong Aquatic Product Deep-Processing,Fujian Province University,Ningde 352100;Industry and University Research Cooperation Demonstration Base in Fujian Province,Ningde 352100)
出处
《食品工业》
CAS
2022年第7期92-96,共5页
The Food Industry
基金
宁德师范学院引进人才科研启动项目(2020Y010),宁德师范学院重大培育项目(2020ZDK03),宁德师范学院校级项目(2020Z01,2019T02)
福建省中青年教师教育科研项目(JAT200689)
福建省自然科学基金项目(2021J05257)。
关键词
猴头菇
蛹虫草
响应面分析
复合香肠
感官评价
Hericium erinaceus
Cordyceps militaris
response surface analysis
composite sausage
sensory evaluation
