金耳吐司配方的筛选研究  

Study on Formula Selection of Toast with Tremella aurantialba

作　　者：何容[1] 孙达锋[1] 罗晓莉[1] 周锫 张微思[1] HE Rong;SUN Da-feng;LUO Xiao-li;ZHOU Pei;ZHANG Wei-si(Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives,Kunming 650601,China)

机构地区：[1]中华全国供销合作总社昆明食用菌研究所,云南昆明650601

出　　处：《中国食用菌》2022年第2期53-58,65,共7页Edible Fungi of China

基　　金：云南省重大科技专项计划项目课题(202002AE320003,202002AE320003-04);云南省科技人才和平台计划(2019HB072)。

摘　　要：将金耳菌浆代替水添加到吐司中,通过单因素试验和正交试验,把吐司的感官评分和弹性作为考察指标,筛选出金耳吐司的最佳配方,生产出一种营养价值高的金耳吐司。结果表明,金耳吐司的最优配方为金耳菌浆70%、绵白糖8%、黄油6%、奶粉10%、酵母2.0%、食盐1.0%;生产工艺条件为发酵温度36℃,一次发酵时间1 h,二次发酵时间40 min,烘烤温度上火170℃,下火180℃,烘烤时间25 min。此工艺生产的金耳吐司颜色金黄,柔软富弹性,营养丰富并带有独特的金耳菌香味。Tremella aurantialba slurry was added to toast. The sensory scores and elasticity of toast were taken as the investigation index, the best formula of Tremella aurantialba toast was selected through single factor and orthogonal experiments, and a Tremella aurantialba toast with high nutritional value was produced. The results showed that, the optimum formula was Tremella aurantialba slurry 70%, soft white sugar 8%, butter 6%, milk powder 10%, yeast 2.0%, salt 1.0%. And the processing technology was fermentation temperature 36℃, primary fermentation time 1 h, secondary fermentation time 40 min, baking temperature170℃, lower fire 180℃, baking time 25 min. The Tremella aurantialba toast produced by this process is soft, elastic, nutritious and has a unique Tremella aurantialba flavor.

关 键 词：金耳 吐司 配方 

分 类 号：S646.9[农业科学—蔬菜学]