摘要
利用金针菇采摘鲜切后被废弃的菇根制得微粉,开发出有独特风味和较高营养价值的金针菇馒头、金针菇戚风蛋糕、金针菇吐司和金针菇曲奇饼干四种面点产品。在单因素实验基础上,以感官评鉴作为指标,探究出四种产品的最佳单因素工艺参数。结果表明:馒头中菇根微粉添加量、微粉目数、白砂糖添加量、醒发时间和发酵剂干酵母的添加量分别为4%(w/w)、250目、20%(w/w)、40min和1%(w/w)。戚风蛋糕中菇根微粉添加量、目数、白砂糖添加量、牛奶添加量和烘烤温度分别为6%(w/w)、250目、60%(w/w)、40%(w/w)和210/220℃。吐司中菇根微粉添加量、目数、醒发时间、烘烤时间和烘烤温度分别为6%(w/w)、250目、35min、25min和210/220℃。饼干中菇根微粉添加量、目数、糖粉添加量、烘烤时间和烘烤温度分别为6%(w/w)、250目、58.33%(w/w)、15min和150/160℃。
Flammulina velutipes roots,which have traditionally been discarded after the fungi are gathered,are ground into micropowder and used in four pastry products： mantou,chiffon cake,toast and cookies. Based on single-factor experiments and sensory evaluation,a sensory rating radar chart is drawn to explore the technical parameters for the four flavored products. For mantou,the amount and mesh of flammulina velutipes root micropowder added are 4%（ w/w） and 250 powder mesh,the amount of white granulated sugar is 20%（ w/w）,the fermentation time is 40 minutes,and the amount of yeast added is 1%（ w/w）. For chiffon cake,the amount and mesh of flammulina velutipes root micropowder added are 6%（ w/w） and 250 mesh,the amount of white granulated sugar added is 60%（ w/w）,the amount of milk added is 40%,and the baking temperature is 210/220℃. For toast,the amount and mesh of flammulina velutipes root micropowder added is 6%（ w/w）and 250 mesh,the fermentation time is 35 minutes,the baking time is 25 minutes,and the baking temperature is 210/220℃. For cookies,the amount and mesh of flammulina velutipes root micropowder added is 6%（ w/w） and 250 mesh,the amount of sugar added is 58.33%（ w/w）,the baking time is 15 minutes,and the baking temperature is 150/160℃.
作者
黄晓红
焦露
敬代渺
叶春燕
肖岚
HUANG Xiaohong;JIAO Lu;JING Daimiao;YE Chunyan;XIAO Lan(Sichuan Tourism University,Chengdu 610100,Sichuan,China)
出处
《四川旅游学院学报》
2018年第4期25-29,共5页
Journal of Sichuan Tourism University
基金
四川旅游学院大学生科研项目"金针菇超微粉在中西面点中的应用"
项目编号:2017XKZ29
关键词
金针菇菇根微粉
馒头
戚风蛋糕
吐司
曲奇饼干
flammulina velutipes root micropowder
mantou
chiffon cake
toast
cookies
