玉皇蘑特殊基质液体发酵及马铃薯蛋糕制作  

Special Material Liquid Fermentation of Pleurotus citrinipileatus and Optimization of Potato Cake Processing Technology

作　　者：王谦[1] 宋倩[1] 张正[1] 

机构地区：[1]河北大学生命科学学院,河北保定071002

出　　处：《食品研究与开发》2017年第23期105-109,145,共6页Food Research and Development

基　　金：河北省科技支撑项目(16227303D-2)

摘　　要：将葡萄干作为特殊基质,通过正交试验对玉皇蘑特殊液体发酵配方与培养条件进行优化,确定最优液体发酵配方与培养条件,在此条件下玉皇蘑发酵液的菌球鲜重达到了35.76 g/100 mL,其多糖含量与蛋白含量分别达到4.82、7.15 mg/mL。然后用此发酵液代水拌料制作马铃薯蛋糕,通过试验分析确定蛋糕的最佳配方为:马铃薯全粉30 g,低筋面粉70 g,玉皇蘑发酵液90 mL,糖80 g,鸡蛋140 g。与传统蛋糕相比,该新型蛋糕的营养价值高,口感优良,同时具有独特的天然香气。Adding raisin to liquid fermentation system to optimize various substrates and fermentation conditionsby using orthogonal experiment. According to the best fermentation formula and conditions for fermentation,the fresh weight of hypha was 35.76 g/100 mL and the polysaccharide content and protein content were reached 4.82,7.15 mg/mL.According to the optimized preparation process that preparation hericium fermented mash and instead of water to product potato bread,Process single-factor experiment and orthogonal experiment analysis,The results showed that the optimal of formula was as follows:potato granules 30 g,low-gluten flour70 g,liquid fermentation of Pleurotus citrinipileatus 90 mL,sugar 80 g,egg 140 g.The obtained cake has a unique flavor,high nutrition and good taste.

关 键 词：玉皇蘑 液体发酵 马铃薯蛋糕 工艺优化 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]