【摘要】 研究生产以猴头菇为原料,制备猴头菇蓝莓蛋白胨,感官评分作为评价指标。通过单因素和正交试验,对影响猴头菇蓝莓蛋白胨感官品质等加工条件进行探究。试验结果表明:猴头菇蛋白液添加量为25%、蓝莓汁添加量为10%、蔗糖添加量为20%、复合凝胶添加量为3%,此时感官评价评分最高为95分,可生产出品质优良的猴头菇蛋白胨。更多还原

【Abstract】 Research and production to Hericium erinaceus as raw material,preparation of Hericium erinaceus Blueberry Peptone,sensory evaluation score as evaluation index.Through single factor and orthogonal test,effects of processing conditions on the sensory quality of Hericium erinaceus Blueberry Peptone were studied.The results showed that:Hericium erinaceus protein was added in an amount of 25%,blueberry juice addition is 10%,sugar addition is 20%,composite gels addition is 3%,at this point the sensory evaluation score of 95 points.It could be produced the high quality Hericium erinaceus peptone.更多还原