青杠菌多糖营养饼干的研制  

Development for a Tricholoma quercicola Zang polysaccharides health cookies

作　　者：郑俏然[1] 张恒[2] 李敏[1] 

机构地区：[1]长江师范学院生命科学与技术学院,重庆408100 [2]雅安职业技术学院,雅安625000

出　　处：《食品科技》2017年第7期101-106,共6页Food Science and Technology

基　　金：重庆市教委科学技术研究项目(KJ15012018)

摘　　要：采用超声波法提取青杠菌多糖,并研制青杠菌多糖营养饼干。研究结果表明,青杠菌多糖的添加量对饼干的色泽、口感有一定的影响。在配方为面粉50 g、黄油22.5 g、糖粉11.5 g、蛋液9 g、青杠菌多糖0.5 g的条件下,160℃烤箱烘烤9 min,制得的青杠菌多糖营养饼干口感良好,营养丰富,且富有青杠菌多糖独特的香味,此时饼干的硬度为17.2 N,脆性为16.5 N。In this paper, the Tricholoma quercicola Zang polysaccharides was extracted by ultrasonic auxiliary method. Moreover, orthogonal experiments were carried out on the formula and the technique of Tricholoma quercicola Zang polysaccharides cookies. The results showed that the optimal formula of the cookies was determined as flour 50 g, butter 22.5 g, sugar 11.5 g, egg 9 g and Tricholoma quercicola Zang polysaccharides 0.5 g, then baked in 160 ℃ oven for 9 min. The Tricholoma quercicola Zang polysaccharides cookies obtained, with certain healthcare effects, was characterized by rich nutrients and nice taste. The hardness and crispness of Tricholoma quercicola 7ang polysaccharides cookies was 17.2 N and 16.5 N.

关 键 词：青杠菌多糖 营养饼干 配方 焙烤 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]