摘要
将杏鲍菇干燥制粉后添加于韧性饼干,通过感官评定和质构分析,研究菇粉添加量及配料组成对饼干品质特性的影响.结果表明:杏鲍菇韧性饼干的最佳配料组成为杏鲍菇粉6 g,碳酸氢钠1 g,碳酸氢铵0.5 g,葡萄糖酸内酯1 g,糖粉25 g,棕榈油13 g,水5 g,牛奶3 g,盐1 g,鸡蛋25 g(以低筋面粉100 g为基准).按此配方制出的饼干外形完整、色泽均匀、口感松脆、结构层次清晰,具有独特的菇香味.添加杏鲍菇粉可使饼干的硬度和脆度降低,咀嚼性和回复性增大.研究为杏鲍菇的精深加工提供了理论依据.
Pleurotus eryngii was dried to make powder and added to semi hard biscuit.The effects of mushroom powder addition and ingredients on the quality of biscuit were studied by the ways of sensory evaluation and textural analysis in this paper.The results showed that the optimal ingredients were：using low gluten flour 100 g as the basis,P. eryngii powder 6 g,sodium bicarbonate 1 g,ammonium hydrogen carbonate 0.5 g,glucolactone 1 g,sugar 25 g,palm oil 13 g,water 5 g,milk 3 g,salt 1 g,egg 25 g.The biscuit prepared using this formula has the advantages of complete appearance,uniform color,delicate taste,clear structure and unique mushroom flavor.Adding P. eryngii powder can increase the hardness and brittleness of biscuit while decrease the chewiness and resilience.This study provides a theoretical basis for the deep processing of P. eryngii.
作者
李云波
钱静
靳羽慧
邓楚君
聂远洋
杨伟
李波
LI Yunbo;QIAN Jing;JIN Yuhui;DENG Chujun;NIE Yuanyang;YANG Wei;LI Bo(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,Chin)
出处
《河南科技学院学报（自然科学版）》
2018年第2期24-28,共5页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
河南省科技创新杰出人才基金项目(2017JR0006)
关键词
杏鲍菇
食用菌
韧性饼干
感官品质
质构特性
Pleurotus eryngii
edible fungi
semi hard biscuits
sensory quality
texture characteristics
