金针菇膳食纤维饼干的研制  

Development of Flammulina velutipes Dietary Fiber Biscuit

作　　者：刘学成 王文亮[1,2,3] 弓志青 宋莎莎[1,2,3] 张剑 贾凤娟[1,2,3] LIU Xuecheng;WANG Wenliang;GONG Zhiqing;SONG Shasha;ZHANG Jian;JIA Fengjuan(Institute of Agro-food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100;Key Laboratory of Agro-products Processing Technology of Shandong Province,Jinan 250100;Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture,Jinan 250100)

机构地区：[1]山东省农业科学院农产品加工与营养研究所,济南250100 [2]山东省农产品精深加工技术重点实验室,济南250100 [3]农业部新食品资源加工重点实验室,济南250100

出　　处：《食品工业》2021年第11期122-125,共4页The Food Industry

基　　金：山东省农科院(邹城)食药用菌产业技术研究院产学研合作项目:金针菇功能性饮料研制及产业化示范;山东省现代农业产业技术体系食用菌产后加工岗位专家项目(SDAIT-07-08)。

摘　　要：以金针菇膳食纤维(DF)为材料,制作膳食纤维饼干。通过单因素试验,确定最优工艺参数:低筋小麦面粉100 g、DF粉添加量10 g、黄油添加量30 g、白砂糖添加量30 g、鸡蛋液添加量30 g。在此工艺参数下感官评分为92分,并测得其硬度为2 293.51 g,脆度为1.267。由此工艺制得的饼干口感酥脆细腻,为休闲饼干开发提供了新的思路。Using Flammulina velutipes dietary fiber(DF) as the material, dietary fiber biscuits were made. The optimal process parameters were determined by single factor experiment, which were 100 g low-gluten wheat flour, 10 g DF powder,30 g butter, 10 g white sugar and 30 g egg liquid addition. Under this process parameter, the sensory score was 92 points, the hardness was 2 293.51 g, and the crispness was 1.267. The biscuits prepared by this scheme had a crisp and delicate taste,which was developed for casual biscuits provides new ideas.

关 键 词：金针菇 膳食纤维 饼干 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]