泡椒杏鮑菇醬制作配方優(yōu)化研究

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Study on the Optimization of the Production Formula of Pickled Pepper Pleurotus eryngii Sauce

JIANGZubin，HUANGTaorui， CHENao （Sichuan Tourism University， Chengdu 61oooo， China）

Abstract： Based on sensory evaluation， the formula of pickled pepper and Pleurotus eryngii sauce was optimized through single factor and orthogonal experiments.The results showed thatthe optimal formula for pickled chili and Pleurotus eryngii sauce was 12g of seafood sauce， 6g of oyster sauce，and a ratio of 20：20 between Xiaomila pickled chili and Erjingtiao pickledchili.Thefavor of pickled chili and Pleurotus eryngi sauce was outstanding， the taste was crispy and tender，and the sensory score was 85.4.The sensoryquality was the best， providing a reference for deep processing of Pleurotus eryngii.

Keywords： Pleurotus eryngi; pickled pepper; sensory evaluation; orthogonal test

杏鮑菇是人們餐桌上常見的蔬菜，富含17種氨基酸，其中7種是人體必需氨基酸，營養(yǎng)價(jià)值極高[1]。（剩余3052字）