再造型杏鲍菇即食脆片的工艺研究  

Study on the Process of Reformatting Instant Crisps of Pleurotus eryngii

作　　者：刘晶晶[1] 冀宏[1] 郑雪平 朱月明 乙安婷 王倩玉 LIU Jingjing1, JI Hong1, ZHENG Xueping2, ZHU Yueming2, YI Anting1, WANG Qianyu1(1. Department of Biology and Food Engineering, Changshu Institute of Technology,Changshu 215500; 2. Suzhou Run Bio Technology Company Limited,Kunshan 21532)

机构地区：[1]常熟理工学院生物与食品工程学院,常熟215500 [2]苏州润正生物科技有限公司,昆山215321

出　　处：《食品工业》2018年第10期120-125,共6页The Food Industry

基　　金：2016年度江苏省昆山市生态农业科技专项项目(编号:KN1608)

摘　　要：以杏鲍菇下脚料为原料,添加低筋面粉、糯米粉等辅料经过再造型,采用微波真空膨化技术生产杏鲍菇脆片。采用感官评价和质构分析对产品进行评价,通过单因素和正交试验确定杏鲍菇脆片的最佳工艺参数:以杏鲍菇粉、低筋面粉和糯米粉的总量为烘焙百分比100%,杏鲍菇粉用量40%,低筋面粉和糯米粉的比值1∶1,水添加量60%,醒发时间60 min,在微波功率3 kW和真空度0.095 MPa的条件下膨化23 min。在此工艺下制作的复合即食杏鲍菇脆片外形完整,厚薄均匀、色泽淡黄、整体酥脆和淡淡的杏仁香味,具有较高的营养价值。Taking the Pleurotus eryngii scraps as raw material, adding low gluten flour, glutinous rice flour and other accessories, reformatting instant crisps of Pleurotus eryngii were produced through microwave vacuum puffing production. According to the sensory score and texture analysis to evaluate the product, the optimum technological parameters of Pleurotus eryngii crisps were determined by single factor and orthogonal experiments. The results showed that Pleurotus eryngii powder, low gluten flour and glutinous rice flour as baking percentage of 100%, Pleurotus eryngii powder 40%, the ratio of low gluten flour to glutinous rice 1 ： 1, water 60%, proofing for 60 min, microwave puffing at 3 kW and vacuum degree of 0.095 MPa for 23 min. In this process, the product was complete shape, uniform thickness, color yellow, crisp and light the whole flavor of almonds, with high nutritional value.

关 键 词：杏鲍菇下脚料 复合即食脆片 微波真空膨化 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]