Study On Processing Technology and Formula of Flavor Agaricus bisporus Jam

doi:10.14088/j.cnki.issn0439-8114.2018.05.023

Abstract

Abstract: Using fresh Agaricus bisporus as materials,the effects of ration of soybean paste to bean paste,ration of chili to pepper,amount of sugar,yeast extract,monosodium glutamate,meat for the flavor Agaricus bisporus jam were studied. Optimum seasoning process and formulation were confirmed. The optimum formula was soybean pastebean paste 4∶1（g∶g）, chili：pepper 1∶1（g∶g）,sugar 3%,yeast extract 2%,monosodium glutamate 0.2%,meat 15% by color,texture analysis and sensory evaluation.

Key words: Agaricus bisporus sauce, sensory evaluation, technology

CLC Number:

TS255.5
TS256.2⁺4

LI Feng-yu, LI Shi-bin, GAO Hong, SHI De-fang, FAN Xiu-zhi, YIN Chao-min, YAO Fen. Study On Processing Technology and Formula of Flavor Agaricus bisporus Jam[J]. HUBEI AGRICULTURAL SCIENCES, 2018, 57(5): 95-99.

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Study On Processing Technology and Formula of Flavor Agaricus bisporus Jam

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