【摘要】 黑龙江生产黑木耳品质优良。研究生产以黑龙江产黑木耳提取的黑木耳多糖和红豆为原料、琼脂为凝胶剂,制备黑木耳多糖速食羹。感官评分作为评价指标。通过单因素和正交试验,对影响黑木耳多糖速食羹感官品质等加工条件进行探究。试验结果表明,黑木耳多糖速食羹的最佳配方为:黑木耳多糖添加量为2.0%,红豆沙添加量为30%,琼脂添加量为1.0%,白砂糖添加量为2.0%。更多还原

【Abstract】 The Auricularia auricula produced in Heilongjiang were excellent quality.This experiment was conducted to produce Auricularia auricula polysaccharides where produced in Heilongjiang and red beans as raw materials,agar as a gelling agent and sensory evaluation score as evaluation index.Through single factor and orthogonal test,effects of processing conditions on the sensory quality of Auricularia auricula polysaccharide fast-food soup were studied.The results showed that,The optimum formula of Auricularia auricula polysaccharide Fast-food Soup :Auricularia auricula polysaccharide was added in an amount of 2.0%,Red bean paste addition is 30%,agar addition is 1.0%,sugar addition is 2.0%.更多还原