香菇酱是以干的香菇柄为原料，添加适量的黄豆酱、食盐、白糖、辣椒等辅料，从而加工研制而成的香辣香菇酱。为了研究出更好的生产工艺，必须先对干香菇柄的复水工艺条件进行研究，其次对影响产品质量和风味的主要因素黄豆酱、食盐、白糖、辣椒进行单因素实验以及正交试验，依据实验的结果最终确定产品的最佳配方。经实验数据表明，香辣香菇酱的最佳 配 方为食用油60%，黄豆酱85%，食盐1%，白糖8%，辣椒7%，香辛料1%。制得的香菇酱产品香气十足，鲜美可口。
第1个回答 2015-05-17
Mushroom sauce is dry Xianggu mushroom stem as raw material, add appropriate amount of soy sauce, salt, sugar, pepper and other accessories, thus processing developed spicy mushroom sauce. In order to develop a better production process, we must first of stem of Lentinus edodes complex water conditions were studied. Secondly, the main factors of affecting product quality and flavor of soy sauce, salt, sugar, pepper of single factor experiments and orthogonal test, on the basis of the experimental results ultimately determine the product's best formula. The experimental data show that spicy mushroom sauce, the best prescription of edible oil of 60%, 85% of soy sauce, 1% salt, white sugar 8%, 7% of the pepper, spice 1%. The prepared mushrooms sauce product fragrance, delicious.本回答被网友采纳
