食用菌强化韧性饼干的工艺  

The Process of Edible Mushroom-fortified Tough Biscuit

作　　者：姜园雪 赵彦 王娣 宋婕 吴昊[1,2] 朱俊向 JIANG Yuanxue;ZHAO Yan;WANG Di;SONG Jie;WU Hao;ZHU Junxiang(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109;Qingdao Special Food Research Institute,Qingdao 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]青岛特种食品研究院,青岛266109

出　　处：《食品工业》2022年第4期72-76,共5页The Food Industry

基　　金：青岛特种食品研究院项目(66120009)。

摘　　要：以低筋小麦面粉、食用菌(杏鲍菇、香菇和白玉菇)、鸡蛋、玉米油为主要原料,辅以白砂糖、奶粉和小苏打,制备营养丰富的食用菌强化韧性饼干。以低筋面粉质量为基准,通过单因素试验研究玉米油、全蛋液、混合食用菌粉和白砂糖的添加量对饼干感官评分的影响。在此基础上,通过正交试验探讨食用菌韧性饼干的最优配方,并分析该配方下饼干的质构特性。结果表明,食用菌韧性饼干最佳配方为玉米油12%、白砂糖25%、混合食用菌粉3%、全蛋液45%、小苏打3%和奶粉5%。以该配方制得的饼干硬度和黏着性较好,具有进一步工业化生产的潜力。Low gluten wheat flour,edible mushrooms(Pleurotus eryngii,Lentinula edodes and Hypsizygus marmoreus),eggs and corn oil were used as the main ingredients,supplemented with sugar,milk powder,and baking soda to prepare nutrient-rich edible mushroom-fortified tough biscuit.The effects of the addition of corn oil,whole egg,mixed edible mushroom powder and white sugar on the sensory scores of the tough biscuit were investigated by single-factor tests using the quality of low gluten flour as a benchmark.Based on this,the optimal formulation of edible mushroom tough biscuit was explored by orthogonal tests,and the textural properties of the biscuit under this formulation were analyzed.The results showed that the optimal formulation of edible mushroom tough biscuit was 12% of corn oil,25% of sugar,3% of mixed edible mushroom powder,45% of whole egg,3% of baking soda and 5% of milk powder.The biscuit produced with this formulation had better hardness and adhesion with a potential for further industrial production.

关 键 词：食用菌 韧性饼干 配方 单因素试验 正交试验 质构特性 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]