一种新型马铃薯猴头菇面包制备工艺初探  

Preparation on a new type of potato Hericium bread

作　　者：王谦[1] 黄紫飘 宋倩[1] 谢彬 刘忠堂 

机构地区：[1]河北大学生命科学学院,保定071002 [2]张北县农牧局,张家口076450 [3]魏县农牧局,邯郸056800

出　　处：《食品科技》2017年第11期201-205,共5页Food Science and Technology

基　　金：河北省现代农业产业技术体系食用菌创新团队项目

摘　　要：通过猴头菇特殊基质下的液体发酵工艺结合马铃薯面包制备的应用研究,以杏干作为特殊基质,采用正交试验对特殊液体发酵的条件和配方进行优化,结果表明,最佳发酵配方为:葡萄糖2%,玉米粉2%,杏干8%;最佳发酵条件为:温度26℃,转速200 r/min,装液量350 m L,通过优化后的工艺制备猴头菇发酵醪液替代水来制作马铃薯面包,以感官品质为指标,通过单因素和正交试验分析,结果表明,最佳配方为:马铃薯全粉20%、猴头菇粉5%、猴头菇发酵醪液80%、酵母4%。In this study adopted Hericium erinaceus liquid fermentation application with special substrate combined of process for make potato bread. Use the sun-dried apricot as special substrate, conditions and formula of special liquid fermentation were studied by orthogonal experiment to optimize. The results showed that the optimal of fermentation formula was as follows： glucose 2%, corn flour 2%, sun-dried apricot 8%. The optimal of fermentation conditions was as follows： temperature 26 ℃, speed 200 r/min, loaded liquid 350 m L. According to the optimized preparation process that preparation Hericium fermented mash and instead of water for product potato bread, Use the sensory quality as an indicator, Process singlefactor experiment and orthogonal experiment analysis. The results showed that the optimal of formula was as follows： whole potato flour 20%, Hericium flour 5%, Hericium fermented mash 80%, yeast 4%.

关 键 词：猴头菇 特殊液体发酵 条件优化 马铃薯面包 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]