| 金针菇杏鲍菇素肠的制作工艺研究 |
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| 引用本文： | 胡鹏丽,王兆强,杨晨,王燕,袁翠,杨莹莹,郑海波.金针菇杏鲍菇素肠的制作工艺研究[J].井冈山大学学报（自然科学版）,2021,42(5):52-56. |
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| 作者姓名： | 胡鹏丽 王兆强 杨晨 王燕 袁翠 杨莹莹 郑海波 |
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| 作者单位： | 安徽科技学院食品工程学院,安徽,凤阳 233100 |
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| 基金项目： | 国家级大学生创新创业训练计划项目（201910879063）；滁州市科技计划项目（2019ZN018）；安徽科技学院人才引进项目（SPYJ201903）；肉类加工四川省重点实验室开放基金项目（20-R-03） |
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| 摘 要： | 以金针菇和杏鲍菇为原料，选择菌菇质量比、大豆蛋白添加量、玉米淀粉添加量、卡拉胶添加量等四个因素设计单因素及正交实验，通过感官评定确定金针菇杏鲍菇素肠的最佳工艺条件，同时分析其硬度、弹性和咀嚼性等指标。金针菇杏鲍菇素肠的最佳制作配方：金针菇与杏鲍菇质量比3：3、大豆蛋白6 g、玉米淀粉18 g、卡拉胶1.6 g。该条件下制得的金针菇杏鲍菇素肠组织紧密，有弹性，具有适宜的金针菇和杏鲍菇香气，咸香可口。
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| 关 键 词： | 金针菇 杏鲍菇 素肠 制作工艺 |
| 收稿时间： | 2021/1/17 0:00:00 |
| 修稿时间： | 2021/4/16 0:00:00 |
PRODUCTION process of Flammulina velutipes-Pleurotus eryngii sausages |
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| HU Peng-li,WANG Zhao-qiang,YANG Chen,WANG Yan,YUAN Cui,YANG Ying-ying,ZHENG Hai-bo.PRODUCTION process of Flammulina velutipes-Pleurotus eryngii sausages[J].Journal of Jinggangshan University(Natural Sciences Edition),2021,42(5):52-56. |
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| Authors: | HU Peng-li WANG Zhao-qiang YANG Chen WANG Yan YUAN Cui YANG Ying-ying ZHENG Hai-bo |
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| Institution: | School of Food Engineering, Anhui Science and Technology University, Fengyang, Anhui 233100, China |
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| Abstract: | Taking Flammulina velutipes and Pleurotus eryngii as raw materials, the single factor and orthogonal experiments were designed by selecting the mass ratio of F. velutipes to P. eryngii, the amount of soybean protein, corn starch, carrageenan. The optimum process conditions of F. velutipes-P. eryngii sausages was determined by sensory evaluation; and its hardness, elasticity and chewiness were analyzed. The best formula of F. velutipes-P. eryngii sausages was 3:3 mass ratio of F. velutipes to P. eryngii, 6 g soybean protein, 18 g corn starch, and 1.6 g carrageenan. The tissue of F. velutipes-P. eryngii sausages prepared under these conditions was compact and elastic, with suitable aroma of F. velutipes and P. eryngii, salty and delicious. |
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| Keywords: | Flammulina velutipes Pleurotus eryngii vegetarian sausage production process |
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