黑木耳沙拉酱的研制及其品质影响因素的研究

为进一步扩展黑木耳的应用范围,丰富沙拉酱的种类,本文以黑木耳为主要原料之一进行新型沙拉酱的研制。通过单因素和正交试验优化黑木耳风味沙拉酱配方,确定最佳配方为:黑木耳匀浆25 g、色拉油90 g、黄原胶0.5 g、糖粉20 g、蛋黄20 g、柠檬酸0.8 g、水55 g和盐1 g,搅拌时间为15 min。采用此配方生产的沙拉酱风味口感最佳、黏度适中、组织细腻、营养价值高,可接受度好。

Study on the Technique and Influencing Factors of Auricularia auricula Salad Dressing

In order to expand the application range of Auricularia auricula and enrich types of salad dressing,Auricularia auricula was used as main raw to product new salad dressing.The best recipe of Auricularia auricula salad dressing was determined through single factor and orthogonal experiments.The best recipe was Auricularia auricula homogenate 25 g,salad oil 90 g,Xanthan gum 0.5 g,sugar 20 g,egg yolk 20 g,citric acid 0.8 g,water 55 g,salt 1 g,and the stiring time was 15 min.Under these conditions,the Auricularia auricula salad dressing has the best taste,moderate viscosity,delicate texture and high nutritional value.The overall acceptability is good.