杏鲍菇下脚料韧性饼干的研制及货架期预测  

Development and Shelf Life Prediction of Hard Biscuits from Pleurotus eryngii Residue

作　　者：刘晶晶[1] 张玉 袁倩 张心茹 韩曜平[1] 张然[1] LIU Jingjing;ZHANG Yu;YUAN Qian;ZHANG Xinru;HAN Yaoping;ZHANG Ran(School of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500)

机构地区：[1]常熟理工学院生物与食品工程学院,常熟215500

出　　处：《食品工业》2022年第5期1-5,共5页The Food Industry

摘　　要：利用杏鲍菇下脚料替代部分面粉制作韧性饼干,并对其货架期进行预测。选择杏鲍菇下脚料粉添加量、复配膨松剂添加量、全脂奶粉添加量、糖粉添加量、油脂添加量及饼干坯厚度为单因素进行梯度试验,以产品的感官评价为应变量,确定其最佳工艺参数:以中筋面粉为100%计,杏鲍菇下脚料粉添加量为10%,糖粉添加量为15%,油脂添加量为16%,全脂奶粉添加量为3%,膨松剂添加量为2.5%,饼干坯厚度为1.2 mm。同时应用加速货架期预测法预测杏鲍菇下脚料韧性饼干的货架期,结果为167 d。Pleurotus eryngii residue was used to replace some flour to make hard biscuits,and its shelf life was predicted.Taking the sensory evaluation of the product as the dependent variable,the optimum process parameters were determined as follows:Taking the medium gluten flour as 100%,the powder of Pleurotus eryngii residue added was 10%,the sugar powder added was 15%,the amount of oil added was 16%,the amount of whole milk powder added was 3%,the amount of bulking agent added was 2.5%and the thickness of biscuit was 1.2 mm.At the same time,the shelf life of the hard biscuits from Pleurotus eryngii residue was 167 days by the accelerated shelf life prediction method.

关 键 词：杏鲍菇下脚料 韧性饼干 感官评价 货架期 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]