摘要
以茶树菇和亚麻籽油为主要原料,郫县豆瓣、葱姜蒜为主要辅料进行浸提,以色度值和感官评分为指标,进行单因素试验响应面分析。结果表明,当茶树菇用量10 g,郫县豆瓣用量5 g,葱姜蒜用量各1 g,在浸提时间56 min(温度50℃)条件下得到的茶树菇调味油具有最佳色泽、香气和滋味,综合感官评分为(87.73±0.57)分。对茶树菇调味油进行了基础的理化指标检验,茶树菇调味油的酸价为1.4 mg/g,过氧化值为0.11 g/100 g,符合NY/T 2111—2021的要求。
Agrocybe aegeritas and flaxseed oil as the main raw materials,Pixian bean curd,onion,ginger and garlic as the main auxiliary materials for extraction,the use of chromaticity value and sensory score as an indicator,a single-factor experiments,on the basis of single-factor response surface analysis.The results showed that the Agrocybe aegerita flavored oil obtained under the condition of 56 min(50℃)of the extraction time had the best color,aroma and taste,and the comprehensive sensory score was(87.73±0.57)when the addition amount of Agrocybe aegerita was 10 g,Pixian bean petals was 5 g,and onion,ginger and garlic were 1 g each.Finally,we examined the basic physical and chemical indexes of the Agrocybe aegerita flavored oil,and the acid value of the Agrocybe aegerita flavored oil was 1.4 mg/g and the peroxide value was 0.11 g/100 g,which was in accordance with the requirements of NY/T 2111—2021.
作者
朱奇
周森林
陈祖明
张宏宇
林焕志
ZHU Qi;ZHOU Senlin;CHEN Zuming;ZHANG Hongyu;LIN Huanzhi(Sichuan Pixian Douban Co.,Chengdu,Sichuan 611732,China;Chengdu Shudu Pixian Douban Industry Research Institute Co.,Chengdu,Sichuan 611730,China;Sichuan Tourism University,Chengdu,Sichuan 610100,China)
出处
《农产品加工》
2026年第2期46-51,共6页
Farm Products Processing
基金
四川省科技计划项目(2019YFS0005)
四川省哲学社会科学重点研究基地川菜发展研究中心项目(CC22Z04)
四川旅游学院项目(2022SCTUZD10)。
关键词
茶树菇
亚麻籽油
调味油
响应面
工艺优化
Agrocybe aegerita
linseed oil
seasoning oil
response surface
process optimization
