聂相珍 刘荣汉 吴新润 张清泽 赵雨薇

摘 要：红椎菌肉酱是以五花肉和红椎菌为主要原料制作而成。通過正交实验确定红椎菌肉酱最佳的调味配方和主配料搭配的最佳配方。结果表明，100 g红椎菌肉酱中添加食盐0.8 g、生抽2.0 g、白糖0.7 g、鸡精1.0 g时，感官评价得分最高，为7.9分;当红椎菌丁的添加量9%、猪肉末添加量55%、葵花籽油添加量10%、豆瓣酱添加量5%时，红椎菌肉酱的感官评价得分最高，为8.8分;当炒制温度160 ℃时，感官评价得分最高，为8分，在上述最佳工艺条件下即可制成集营养与美味为一体的红椎菌肉酱产品。

关键词：红椎菌;肉酱;加工工艺

Abstract：The Russula Lepida Pork Sauce is made of the pork and the russula lepida as the main raw materials. Through orthogonal experiment， the best seasoning formula and main ingredients matching formula were determined. The results showed that when 0.8 g salt， 2.0 g fresh soy sauce， 0.7 g white sugar and 1.0 g chicken essence were added into 100 g red vertebral fungus meat sauce， the sensory evaluation score was the highest， which was 7.9 points; when 9% russula lepida was added， 55% pork was added， 10% sunflower seed oil was added， and 5% Douban sauce was added， the sensory evaluation score of red vertebral fungus meat sauce was the highest， which was 8.8 points; when the frying temperature was 160 ℃， the sensory evaluation score is the highest， which is 8 points. Under the above optimal technological conditions， the product can be made into a russula lepida meat sauce integrating nutrition and delicacy.

Key words：Russula lepida; Meat sauce; Processing technology

红椎菌，学名灰肉红菇，又名红菌、广西红菇、真红菇、正红菇、大朱菇、大红菇、大红菌、弹子菌纲、伞菌目、红菇科，属真菌植物门。享有“菇中之王”的美称，是天然的营养佳品。红椎菌是一种生长于红椎林土壤腐殖层的外生菌根菌，目前不可人工种植，也是一种非常稀有的纯天然野生菌。据报道，全世界红椎菌菇有300多个品种，我国有记载的有90余种，其中多数品种具有药食两用的功能[1]。分类学上隶属于担子菌门（Basidiomycota）担子菌纲（Basidiomycetes）红菇目（Russulales Kreisel exP.M.Kirk.P.F.Cannon&J.C.David.）红菇科（Russulaceae）红菇属（Russula）鳞盖红菇（R.1epida）[2]。

红椎菌营养丰富，富含蛋白质、铁、锰、锌、硒等微量元素以及多种维生素和多糖，其中蛋白质含量高达26.35%[3]。近年来，随着研究的深入，红菇众多的药用价值不断被发现和证实，红菇中含有降胆固醇、治疗失血性贫血、提高机体免疫力、抗癌、抗炎、促进血小板凝聚、增强血管收缩等功效的红菇多糖、脑苷脂类物质（Cere- brosides）、麦角甾醇（Ergosterol）和挥发油等脂类、酸类和杂环衍生物等一类功能成分[4-5]。……