| 香菇素肉干制作工艺的研究 |
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| 引用本文： | 张铂瑾,徐燕新,郭颖娜,黄漫青,李林爽,段伊静,吴世欢,王 丹.香菇素肉干制作工艺的研究[J].保鲜与加工,2013,13(6):29-31. |
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| 作者姓名： | 张铂瑾 徐燕新 郭颖娜 黄漫青 李林爽 段伊静 吴世欢 王 丹 |
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| 作者单位： | 北京农学院食品科学与工程学院;北京农学院食品科学与工程学院;北京农学院食品科学与工程学院;北京农学院食品科学与工程学院;北京农学院食品科学与工程学院;北京农学院食品科学与工程学院;北京农学院食品科学与工程学院;北京农学院食品科学与工程学院 |
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| 基金项目： | 2011年北京农学院本科生科学研究计划项目；2012年北京农学院第五届食品文化节项目 |
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| 摘 要： | 以新鲜香菇柄为主要材料，研究香菇素肉干的制作工艺。结果表明，采用盐渍、捶打、腌制和二次烘干之间刷炼乳为最佳工艺流程。原味香菇素肉干的配料与最佳配比为：0．06％白砂糖．0．005％五香粉，0．01％花生油，0．02％酱油，0．0075％蜂蜜和0．003％炼乳，辣味素肉干的配料中增加0．005％胡椒和0．001％辣椒。用此工艺和配料配比制作的香菇素肉干的色泽、味道、口感及其丝状的纤维质感与牛肉干十分接近．并具有淡淡的香菇气味．
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| 关 键 词： | 香菇 素肉干 工艺 配方 |
Study on Production Process of Lentinus edodes Vegetarian Jerky |
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| ZHANG Bo-jin,XU Yan-xin,GUO Ying-na,HUANG Man-qing,LI Lin-shuang,DUAN Yi-jing,WU Shi-huan,WANG Dan.Study on Production Process of Lentinus edodes Vegetarian Jerky[J].Storage & Process,2013,13(6):29-31. |
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| Authors: | ZHANG Bo-jin XU Yan-xin GUO Ying-na HUANG Man-qing LI Lin-shuang DUAN Yi-jing WU Shi-huan WANG Dan |
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| Institution: | (Beijing University of Agricultural, Food Science and Engineering College, Beijing 102206, China) |
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| Abstract: | With fresh Lentinus edodes stem as main material, the production process of Lentinus edodes vegetarian jerky was studied. The results showed that, the optimum technological process was soaking with saline, beating, pickling flavorings and brushing with condensed milk between drying. The optimum ratio of ingredients of the Lentinus edodes vegetarian jerky with primary taste was as follow, sugar 0.06%, five spice powder 0.005%, peanut oil 0.01%, soy sauce 0.02%, honey 0.007 5% and condensed milk 0.003%, and the Lentinus edodes vegetarian jerky with peppery taste included extra white pepper 0.005% and hot pepper 0.001%. The Lentinus edodes vegetarian jerky which produced by this process and the ratio of ingredients was very similar to beef jerky on the color, smell, taste and fiber texture, and with a light smell of Lentinus edodes as well. |
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| Keywords: | Lentinus edodes vegetarian jerky process formula |
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