利用白灵菇副产物加工沙拉酱工艺配方研究

利用白灵菇副产物加工沙拉酱,既可以提高白灵菇的利用价值,又可以减少废弃物,利于环境保护.通过正交试验对影响沙拉酱风味的砂糖、食盐、白醋以及白灵菇副产物4个因素进行了优化.通过感官评价、显微图像、色度分析、质构测定分析了不同黄原胶浓度的影响,最终确定配方为:355 g色拉油、355 g可溶性固形物为3%的副产物配置的25 g/kg黄原胶溶液、140 g蛋黄、38 g白砂糖、10 g盐、90 g 9°的食用白醋、9 g芥末、1.0 g谷氨酸钠、1.2 g白胡椒粉、0.05 g特丁基对苯二酚、0.75 g山梨酸钾.此配方加工的沙拉酱味道鲜美、酸甜适宜、乳白色、流散缓慢、组织细腻、无纹裂及油水现象,整体接受度较好.

Development of Salad Sauce from by-products of Pleurotus Nebrodensis Processing

The objective of this study was to develop a salad sauce containing by-products from Pleurotus Nebrodensis processing.The orthogonality experiment was used to optimize the main four factors that influenced the the flavor and taste of the product.And then salad sauces that contain different concentration of xanthan gum were analyzed using sensory evaluation,optic microscope,chromameter,and texture analyzer.The optimum conditions were as follows: 355 g bean salad oil,25 g/kg xanthan gum solution dissolved in the solution containing 3% by-products from Pleurotus Nebrodensis processing,140 g egg yolk,38 g sugar,10 g salt,90 g edible white vinegar,9 g mustard,1.0 g sodium glutamate,1.2 g white,0.05 g butyl hydroquinone,and 0.75 g potassium sorbate.The salad sauce obtained had better acceptance.