关键词: 香菇酱, 减油, 工艺, 抗氧化

Abstract: In order to study the preparation of shiitake mushroom sauce with low oil content and select natural antioxidants suitable for reduced oil shiitake sauce, fresh shiitake mushrooms and soybean paste were used as the main raw materials to study the improvement of color protection, dehydration, pickling, and frying. Pickling instead of traditional frying technology was chosen to determine the most suitable processing technology for reduced oil mushroom sauce through single factor and orthogonal experiments; natural antioxidants VE, tea polyphenols（TP）, and chemical antioxidants were added to reduced oil mushroom sauce. The oxidant tert-butyl hydroquinone（TBHQ）as a positive control, the acid value and peroxide value of the mushroom sauce were measured regularly to compare the effects of different antioxidants. The results showed that the optimal processing technology of reduced-oil mushroom sauce was Vc 0.2%, citric acid 0.1%, and salt 0.75%; the dehydration time of mushroom was 40 min; the pickling time was 30 min; the addition of soybean oil was 50%, the sterilization time was 25 min, and the sterilization temperature was 100 ℃. The fat content of the mushroom sauce made under this condition was 36%, which was 33% lower than the similar mushroom sauce. When the amount of antioxidant added was 0.01%, the antioxidant effect of tea polyphenols on the mushroom sauce was better than that of VE. The peroxide value and acid value of the mushroom sauce with tea polyphenols were 44.46% and 43.31% lower than those of the control group. In this study, the traditional mushroom sauce production process was improved, the frying process was removed, the pickling process was increased, the fat content was reduced And the applicable natural antioxidants were selected. The product under those conditions has a good flavor and has good application value.

Key words: mushroom sauce, oil reduction, craft, anti-oxidation