以腌制香菇为原料，采用炒酱方法，在单因素试验基础上进行正交试验，以感官评分为标准，对方便面香菇酱包的配方进行研制。结果表明：玉米淀粉加入量为2．5 g，肉末加入量为2 g，香菇加入量为10 g，猪油与豆油比例为1∶1时制得的香菇酱包品质最佳。%To obtain the best formula of mushroom sauce packets of instant noodles,the salted mush-room prepared by frying sauce,single-factor and orthogonal experiments are employed to examine the effects of the content of corn starch,minced meat and mushroom,and the proportion of lard oil and soybean oil on the product quality according to sensory scoring criteria.The results show that the op-timal formula is as follows:2.5 g of corn starch,2 g of minced meat,10 g of mushroom and the pro-portion of lard oil and soybean oil is 1 ∶1 .
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