酥性羊肚菌饼干的工艺研制  

The Development Process of Morchella esculenta Crispness Biscuits

作　　者：陈东琪[1] 刘超[1] CHEN Dong-qi LIU Chao(School of Food Technology, Jilin Agriculture Science and Technology College, Jilin 132101, Jilin, China)

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101

出　　处：《食品研究与开发》2017年第13期100-103,共4页Food Research and Development

基　　金：2014年吉林省科技厅自然基金项目"液体发酵羊肚菌菌丝体多糖分离纯化和主要生物活性研究"(20140101036JC);2016年吉林省大学生科技创新项目"酥性羊肚菌饼干的工艺研制"(吉农院合字[2016]第039号)

摘　　要：利用液体发酵羊肚菌菌丝体做原料,研究一种具有羊肚菌风味的酥性饼干。通过单因素试验和统计产品与服务解决方案分析软件SPSS分析研究菌粉添加量、加水量以及加糖量对饼干风味的影响。最佳配方为:小麦粉50 g,羊肚菌粉11 g,水8 mL,绵白糖16 g,黄油11.5 g,鸡蛋25 g,小苏打和碳酸氢铵(按1∶4质量比)共0.5 g。焙烤时间13 min,焙烤温度220℃。在此条件下,羊肚菌酥性饼干风味最佳。The essay illustrates an experiment about the best formula of a functional crispness biscuit which us-es Morchella esculenta as its raw material. The author studies effects of the proportion of wheat flour and M.es-culenta powder as well as water and sugar addition on the flavor of the M.esculenta biscuit by singer factor ex-periment and SPSS（Statistical Product and Service Solutions）. And finally optimed best formula was obtained as follows：wheat flour 50 g, M.esculenta powder 11 g, water 8 mL, soft sugar 16 g, butter 11.5 g, eggs 25 g, 0.5 g baking soda and ammonium bicarbonate in the ratio of 1：4. Those ingredients were placed in an oven to bake for 13 minutes at 220℃. Under such conditions, the flavor of M.esculenta crispness biscuit was the best.

关 键 词：羊肚菌 酥性饼干 工艺 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]