采用新鲜大球盖菇为原料,椒麻料、食盐、白砂糖、味精为配料,感官评分作为评价指标,在单因素试验的基础上,通过正交试验设计优化调味料配方.结果表明,即食椒麻味大球盖菇最佳调味料配方为椒麻料添加量 10%,食盐添加量 1.5%,白砂糖添加量1.0%,味精添加量 0.8%.通过此配方制得的即食大球盖菇风味独特、营养丰富.
With fresh Stropharia rugoso-annulata Farlow as raw material,pepper sauce,salt,sugar,mono-sodium glutamate as the ingredients,the single factor and orthogonal experiments were used to study the flavoring formula by the sensory evaluation score.The results showed that the optimal formula of instant Stropharia rugoso-annulata Farlow was pepper sauce 10%,salt 1.5%,sugar 1.0%,mono-sodium glutamate 0.8%.Under this Optimal formula,the product had unique flavor,rich in nutrition.