金针菇渣粉面包的研制  

Study on Development of Flammulina Velutipes Residue Powder Bread

作　　者：于淑艳[1] 吴琼[1] 宋丽军[2] 张莉弘[1] 卢敏[1] 高长城[1] 

机构地区：[1]长春大学农产品深加工省重点实验室,吉林长春130022 [2]吉林省标准研究院,吉林长春130021

出　　处：《食品研究与开发》2015年第7期60-63,共4页Food Research and Development

摘　　要：以金针菇子实体提取多糖后的残渣为原料,制作金针菇渣粉面包。采用物性分析和感官评分法,考察了添加金针菇渣粉对面包品质的影响。正交试验结果表明,金针菇渣粉面包的最佳配方为:金针菇渣粉4%、酵母1.4%、糖粉14%。制得的面包质地柔软、口感细腻、有弹性。Flammulina Velutipes residue powder after polysaccharide extracted was used as raw material to process bread. Using texture analysis and sensory evaluation method , the effect of Flammulina Velutipes residue powder on bread quality was investigated. Orthogonal test results showed that the best recipe for the bread was Flammulina Velutipes residue powder of 4%, yeast of 1.4%, sugar of 14%. The Flammulina Velutipes residue powder bread was soft, delicate taste and elastic.

关 键 词：金针菇渣粉 面包 品质 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]