CAJ | 학술논문

以杏鲍菇为原料，对即食香辣杏鲍菇的配方进行了研究。以食盐用量、食糖用量、味精用量和辣椒油用量为因素，通过单因素试验确定了其最佳范围。在单因素试验的基础上，通过正交试验确定了即食香辣杏鲍菇配方，即：食盐用量2．5％、糖用量2％、味精用量1％，辣椒油用量6％、花椒用量1％、香油用量6％、食醋用量2％。在此条件下制得的即食杏鲍菇咸淡适宜、香辣适口、色泽红亮、风味浓郁。
이행포고위원료，대즉식향랄행포고적배방진행료연구。이식염용량、식당용량、미정용량화랄초유용량위인소，통과단인소시험학정료기최가범위。재단인소시험적기출상，통과정교시험학정료즉식향랄행포고배방，즉：식염용량2．5％、당용량2％、미정용량1％，랄초유용량6％、화초용량1％、향유용량6％、식작용량2％。재차조건하제득적즉식행포고함담괄의、향랄괄구、색택홍량、풍미농욱。
With Pleurotus eryngii as raw material,the formula of instant spicy Pleurotus eryngii is studied.Through the single factor test,the optimal additive amount of salt,sugar,monosodium glutamate and chili oil is determined.The orthogonal test is carried out on the basis of single factor test;the results show that the optimum formula of instant spicy Pleurotus eryngii is:salt 2 .5%, sugar 2%,monosodium glutamate 1%,chili oil 6%,Chinese prickly ash 1%,sesame oil 6%,and vinegar 2%.Under the conditions,the product has proper salinity,mildly spiciness,bright redness and strong flavor.