杏鲍菇微粉桃酥的研制  

Research on the Pleurotus eryngii Power Walnut Short Pastry

作　　者：娄文娟[1] 曾小凤 袁华 赵璐 张亚如 郑钰斐 LOU Wenjuan;ZENG Xiaofeng;YUAN Hua;ZHAO Lu;ZHANG Yaru;ZHENG Yufei(School of Food Science,He'nan Insitute of Science and Technology,Xinxiang,He'nan 453003,China;Zherong Disease Control & Prevention Center,Ningde,Fujian 355300,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]柘荣县疾病预防控制中心,福建宁德355300

出　　处：《农产品加工》2019年第12期6-10,共5页Farm Products Processing

基　　金：大学生创新创业训练计划项目(2018CX55)

摘　　要：日益增长的物质需求使得人们越来越注重食品营养与健康。以杏鲍菇微粉、植物油、白砂糖为原料,采用单因素试验和响应面法优化试验对杏鲍菇微粉桃酥的配方进行研究。结果显示,当杏鲍菇微粉添加量23%,白砂糖添加量40%,植物油添加量38%时生产出的杏鲍菇微粉桃酥总体感官品质最好,其理化指标符合GB/T20977—2007要求,3个因素对杏鲍菇微粉桃酥的感官品质影响顺序依次为植物油>白砂糖>杏鲍菇微粉。Growing materials requirements makes more attentions to food nutrition and health.Taking Pleurotus eryngii powder,vegetable oil,white sugar as main raw material in this paper,the formula of Pleurotus eryngii powder taosu was investigated with the method of single factor experiment and response surface methodology experiments.The results showed that when the amount of Pleurotus eryngii powder,white sugar,vegetable oil was respectively 23%,40%,38%,the produced Pleurotus eryngii powder taosu in this formula had best sensory quality,its physical and chemical indicators complied with the requirement of GB/T 20977-2007.The influence order to the sensory score was germinated vegetable oil>white sugar>Pleurotus eryngii powder.

关 键 词：杏鲍菇微粉 桃酥 响应面法 感官品质 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]