摘要
随着社会的发展和进步,人们对食品提出了更高的要求,绿色健康食品逐渐成为消费者的主流消费产品。香菇酱不仅含有香菇中的多种微量元素和营养物质,也拥有调味酱的风味。香菇酱是近些年兴起的调味酱产品,目前其加工工艺尚不完善。基于此,利用单因素试验和正交试验对香菇酱加工工艺进行了优化,同时也对香菇酱中的营养物质进行了测定,旨在为香菇酱产业的发展提供理论基础。
With the development and progress of the society,people have put forward higher requirements for food,and green and healthy food has gradually become the mainstream consumption product.Lentinus edodes sauce not only contains a variety of trace elements and nutrients in mushroom,but also has the flavor of seasoning sauce.Lentinus edodes sauce is a seasoning sauce product emerging in recent years,and its processing technology is still not perfect at present.Based on this,the processing technology of Lentinus edodes sauce is optimized by single factor test and orthogonal test,and the nutrients in Lentinus edodes sauce are determined,aiming to provide a theoretical basis for the development of Lentinus edodes sauce industry.
作者
李国兵
李朝军
胡婷婷
LI Guo-bing;LI Chao-jun;HU Ting-ting(Dongguan Polytechnic,Dongguan 523808,China;Zhaoqing University,Zhaoqing 526061,China;Dongguan Quality Supervision and Testing Center in Guangdong Province,Dongguan 523808,China)
出处
《中国调味品》
CAS
北大核心
2023年第1期155-158,共4页
China Condiment
基金
2021年东莞市哲学社会科学规划课题(2021CG20)。
关键词
香菇酱
加工工艺
优化
营养特性
Lentinus edodes sauce
processing technology
optimization
nutritional property
